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GORDON 
90%
Group: Super Administrators
Posts: 36125
Joined: Jun. 2004
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Posted on: Feb. 02 2010,08:34 |
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Choose.
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I don't give a fuck!
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| Post Number: 2
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Troy
Group: Privateers
Posts: 3857
Joined: Jun. 2004
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Posted on: Feb. 02 2010,08:53 |
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I voted bloody, but i'm gonna have to say you have to clarify type of steak.
Really nice, you pay lots so you can eat it bloody.
Shitty steak, you damn well better burn the shit out of it.
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| Post Number: 3
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TPRJones
I saw The Fault in our Stars opening night.
Group: Privateers
Posts: 12384
Joined: May 2004
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Posted on: Feb. 02 2010,09:07 |
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I prefer it stored for days under my saddle, then sliced into thin strips.
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Vidi Perfutui Veni
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| Post Number: 4
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TheCatt
Top 2%
Group: Super Administrators
Posts: 22951
Joined: May 2004
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Posted on: Feb. 02 2010,09:39 |
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Bloody. I generally go for a purple with some red around it.
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It's not me, it's someone else.
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| Post Number: 5
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Leisher
Top 3%, yo.
Group: Super Administrators
Posts: 26651
Joined: May 2004
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Posted on: Feb. 02 2010,09:53 |
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"Wipe its nasty ol' ass, lop its horns off, and put it on my plate." (or something like that)
Medium rare has always been my choice, but I'm finding too many places don't know how to cook that, so I've been ordering medium more often to balance their lack of skills.
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| Post Number: 6
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GORDON
90%
Group: Super Administrators
Posts: 36125
Joined: Jun. 2004
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Posted on: Feb. 02 2010,11:41 |
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I prefer "Pittsburg Style" which is bloody as hell but burnt on the outside, and just plain-ol-rare is just fine too, but
1. The only place I've gone that consistently did a Pittsburg/rare steak correctly is Mancy's in Toledo, and
2. I am so sick of getting screwed up steaks that I almost never get steak in a restaurant, any more.
I hate spending $20 on a piece of meat that isn't as good as what I can make at home on my grill with a $6 piece of meat from the butcher shop.
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| Post Number: 7
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TheCatt
Top 2%
Group: Super Administrators
Posts: 22951
Joined: May 2004
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Posted on: Feb. 02 2010,11:55 |
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"Wipe it's butt and light a match under it" if the phrase I'm familiar with.
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It's not me, it's someone else.
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| Post Number: 8
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GORDON
90%
Group: Super Administrators
Posts: 36125
Joined: Jun. 2004
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Posted on: Feb. 02 2010,12:41 |
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"Knock off the horns and hooves and walk it through a warm kitchen."
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| Post Number: 9
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Leisher
Top 3%, yo.
Group: Super Administrators
Posts: 26651
Joined: May 2004
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Posted on: Feb. 02 2010,12:55 |
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My quote was from a movie. Woody Harrelson says it.
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| Post Number: 10
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TheCatt
Top 2%
Group: Super Administrators
Posts: 22951
Joined: May 2004
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Posted on: Feb. 02 2010,13:11 |
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Heh. I googled mine, and found www.howtowipeyourbutt.com
I didn't click.
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It's not me, it's someone else.
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| Post Number: 11
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| Post Number: 12
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Leisher
Top 3%, yo.
Group: Super Administrators
Posts: 26651
Joined: May 2004
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Posted on: Feb. 09 2010,07:22 |
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I believe you're correct TPR.
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| Post Number: 13
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GORDON
90%
Group: Super Administrators
Posts: 36125
Joined: Jun. 2004
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Posted on: Feb. 09 2010,10:40 |
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So far, there are 4 of you who eat steak but don't like the taste of steak. Fascinating.
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| Post Number: 14
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Alhazad
Custom titles are for closers.
Group: "Members"
Posts: 959
Joined: May 2004
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Posted on: Feb. 09 2010,21:06 |
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Fuck steak. Null vote.
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We're Back: A Dinosaur's Story
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| Post Number: 16
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Vince
I make sweet, sweet love to my legally licenced copy of Microsoft Vista.
Group: Privateers
Posts: 5016
Joined: May 2004
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Posted on: Feb. 15 2010,16:23 |
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Local DJ was talking about a customer buying a steak and complaining that is wasn't rare. Finally the chef came out and they were arguing over what was rare. The chef finally said, "Sir, a good vet could still save that animal."
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| Post Number: 17
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GORDON
90%
Group: Super Administrators
Posts: 36125
Joined: Jun. 2004
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Posted on: Feb. 15 2010,16:46 |
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I've only once in my life sent back a steak that was too rare. When I told the waitress that there was no way I could eat a piece of steak that was still pink ON THE OUTSIDE, she said, "Oh, I thought you ordered it double rare." I had ordered it Pittsburgh-style rare. She hadn't heard of it so made something up.
It was pink on the outside and cool to the touch. Too rare even for me.
That's one of the 2 reasons I only order Pittsburgh in serious steak houses.
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| Post Number: 18
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