Sunday Supper

[Dave Smith]

The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge. We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef. Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

[ItsJoanNotJoAnn]

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge. We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef. Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

It will probably be a ham sandwich here slathered in
wino beat off. Two of Bryan's most favorite foods.

[jmcquown]

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

A hot roast beef sandwich with provalone cheese here.

Jill

[dsi1]

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge. We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef. Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

[Dave Smith]

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

They work well for us because we can usually split one. My wife eats
more meat than I do and she is happy to have the strip side and leave
the tenderloin for me. The only snag is that she likes hers cooked more
than I do and the tenderloin cooks faster. We have to cut my tenderloin
off while hers is still cooking.

[dsi1]

Post by Dave Smith

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

They work well for us because we can usually split one. My wife eats
more meat than I do and she is happy to have the strip side and leave
the tenderloin for me. The only snag is that she likes hers cooked more
than I do and the tenderloin cooks faster. We have to cut my tenderloin
off while hers is still cooking.

Sometimes I'll cook a steak tepanyaki style. The steak is fried at high
heat until it's brown on both sides. Then it's cut up into cubes and
fried again at high heat stirring constantly. If you want it medium
rare, fry it for a few seconds. If you want it cooked more, just fry it
for a little more time. If you want it glazed, splash on some teriyaki
sauce and give it a few seconds to reduce. I love steak prepared this
way. It's a very fast way to cook a tender piece of meat.

https://photos.app.goo.gl/hCVRWcYsBFVMhtak7

[Citizen Winston Smith]

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

They work well for us because we can usually split one. My wife eats
more meat than I do and she is happy to have the strip side and leave
the tenderloin for me. The only snag is that she likes hers cooked more
than I do and the tenderloin cooks faster.  We have to cut my tenderloin
off while hers is still cooking.

Sometimes I'll cook a steak tepanyaki style. The steak is fried at high
heat until it's brown on both sides. Then it's cut up into cubes and
fried again at high heat stirring constantly. If you want it medium
rare, fry it for a few seconds. If you want it cooked more, just fry it
for a little more time. If you want it glazed, splash on some teriyaki
sauce and give it a few seconds to reduce. I love steak prepared this
way. It's a very fast way to cook a tender piece of meat.
https://photos.app.goo.gl/hCVRWcYsBFVMhtak7

Can you do a volcano onion?

https://www.youtube.com/shorts/6N-vTTd6i-Q?feature=share

[D]

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

They work well for us because we can usually split one. My wife eats
more meat than I do and she is happy to have the strip side and leave
the tenderloin for me. The only snag is that she likes hers cooked more
than I do and the tenderloin cooks faster. We have to cut my tenderloin
off while hers is still cooking.

Sometimes I'll cook a steak tepanyaki style. The steak is fried at high
heat until it's brown on both sides. Then it's cut up into cubes and
fried again at high heat stirring constantly. If you want it medium
rare, fry it for a few seconds. If you want it cooked more, just fry it
for a little more time. If you want it glazed, splash on some teriyaki
sauce and give it a few seconds to reduce. I love steak prepared this
way. It's a very fast way to cook a tender piece of meat.
https://photos.app.goo.gl/hCVRWcYsBFVMhtak7

Can you throw the pieces into your chefs hat? I once when to a teppanyaki
place and the chef juggled with all the food!

[Citizen Winston Smith]

My wife eats more meat than I do

As befits a Megatron!

[D]

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly has it
sat upon this throne? Like so many other widely recognized dishes, the
porterhouse steak has contested origins. Thomas F. De Voe’s 1867 book The
Market Assistant details dishes sold at markets and restaurants in New York,
Boston, and Philadelphia in the 1800s. Back then, restaurants and taverns
were often called porter houses, as they served a style of beer called
porter. One busy day, at a porter house operated by Martin Morrison, a
starving maritime pilot ordered a steak, but the establishment was 86’d.
Being the generous and hospitable proprietor he was, Morrison went back to
his kitchen and cut a steak off a short loin that he had planned on roasting
whole. The pilot was so satisfied with his steak he ordered another and said
“Look ye here, messmate, after this I want my steaks off the roasting-piece!
- do ye hear that? - so mind your weather-eye, old boy!” Morrison continued
to serve these steaks and continued to receive high praise. Rather than cut
each steak to order himself, Morrison began ordering strip loins cut into
steaks from his butcher, who referred to them as “cut steaks for the
porter-house,” which eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the true
spirit of rfc!

[Citizen Winston Smith]

Post by D

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly
has it sat upon this throne? Like so many other widely recognized
dishes, the porterhouse steak has contested origins. Thomas F. De
Voe’s 1867 book The Market Assistant details dishes sold at markets
and restaurants in New York, Boston, and Philadelphia in the 1800s.
Back then, restaurants and taverns were often called porter houses, as
they served a style of beer called porter. One busy day, at a porter
house operated by Martin Morrison, a starving maritime pilot ordered a
steak, but the establishment was 86’d. Being the generous and
hospitable proprietor he was, Morrison went back to his kitchen and
cut a steak off a short loin that he had planned on roasting whole.
The pilot was so satisfied with his steak he ordered another and said
“Look ye here, messmate, after this I want my steaks off the
roasting-piece! - do ye hear that? - so mind your weather-eye, old
boy!” Morrison continued to serve these steaks and continued to
receive high praise. Rather than cut each steak to order himself,
Morrison began ordering strip loins cut into steaks from his butcher,
who referred to them as “cut steaks for the porter-house,” which
eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the true
spirit of rfc!

You're welcome.

Actual food history, this could be the start of a trend here?

[D]

Post by Citizen Winston Smith

Post by D

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly has
it sat upon this throne? Like so many other widely recognized dishes, the
porterhouse steak has contested origins. Thomas F. De Voe’s 1867 book The
Market Assistant details dishes sold at markets and restaurants in New
York, Boston, and Philadelphia in the 1800s. Back then, restaurants and
taverns were often called porter houses, as they served a style of beer
called porter. One busy day, at a porter house operated by Martin
Morrison, a starving maritime pilot ordered a steak, but the establishment
was 86’d. Being the generous and hospitable proprietor he was, Morrison
went back to his kitchen and cut a steak off a short loin that he had
planned on roasting whole. The pilot was so satisfied with his steak he
ordered another and said “Look ye here, messmate, after this I want my
steaks off the roasting-piece! - do ye hear that? - so mind your
weather-eye, old boy!” Morrison continued to serve these steaks and
continued to receive high praise. Rather than cut each steak to order
himself, Morrison began ordering strip loins cut into steaks from his
butcher, who referred to them as “cut steaks for the porter-house,” which
eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the true
spirit of rfc!

You're welcome.
Actual food history, this could be the start of a trend here?

Maybe, just maybe! I would expect everyones temper to calm down next week
after the election. ;)

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by dsi1

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long
exactly has it sat upon this throne? Like so many other widely
recognized dishes, the porterhouse steak has contested origins.
Thomas F. De Voe’s 1867 book The Market Assistant details dishes
sold at markets and restaurants in New York, Boston, and
Philadelphia in the 1800s. Back then, restaurants and taverns were
often called porter houses, as they served a style of beer called
porter. One busy day, at a porter house operated by Martin Morrison,
a starving maritime pilot ordered a steak, but the establishment was
86’d. Being the generous and hospitable proprietor he was, Morrison
went back to his kitchen and cut a steak off a short loin that he
had planned on roasting whole. The pilot was so satisfied with his
steak he ordered another and said “Look ye here, messmate, after
this I want my steaks off the roasting-piece! - do ye hear that? -
so mind your weather-eye, old boy!” Morrison continued to serve
these steaks and continued to receive high praise. Rather than cut
each steak to order himself, Morrison began ordering strip loins cut
into steaks from his butcher, who referred to them as “cut steaks
for the porter-house,” which eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the
true spirit of rfc!

You're welcome.
Actual food history, this could be the start of a trend here?

Maybe, just maybe! I would expect everyones temper to calm down next
week after the election. ;)

Not Janet in UK, that bitch is like a burning tire of hatred.

[D]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

the porter-house,” which eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the true
spirit of rfc!

You're welcome.
Actual food history, this could be the start of a trend here?

Maybe, just maybe! I would expect everyones temper to calm down next week
after the election. ;)

Not Janet in UK, that bitch is like a burning tire of hatred.

Please... for our more sensitive readers, let's call her a "pleasure
woman" or a courtesan like a burning tire of hatred!

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

the porter-house,” which eventually became porterhouse steaks.

Very interesting! Thank you very much for sharing! =) This is the
true spirit of rfc!

You're welcome.
Actual food history, this could be the start of a trend here?

Maybe, just maybe! I would expect everyones temper to calm down next
week after the election. ;)

Not Janet in UK, that bitch is like a burning tire of hatred.

Please... for our more sensitive readers, let's call her a "pleasure
woman" or a courtesan like a burning tire of hatred!

Heh...fair enuff!

[dsi1]

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly
has it sat upon this throne? Like so many other widely recognized
dishes, the porterhouse steak has contested origins. Thomas F. De Voe’s
1867 book The Market Assistant details dishes sold at markets and
restaurants in New York, Boston, and Philadelphia in the 1800s. Back
then, restaurants and taverns were often called porter houses, as they
served a style of beer called porter. One busy day, at a porter house
operated by Martin Morrison, a starving maritime pilot ordered a steak,
but the establishment was 86’d. Being the generous and hospitable
proprietor he was, Morrison went back to his kitchen and cut a steak off
a short loin that he had planned on roasting whole. The pilot was so
satisfied with his steak he ordered another and said “Look ye here,
messmate, after this I want my steaks off the roasting-piece! - do ye
hear that? - so mind your weather-eye, old boy!” Morrison continued to
serve these steaks and continued to receive high praise. Rather than cut
each steak to order himself, Morrison began ordering strip loins cut
into steaks from his butcher, who referred to them as “cut steaks for
the porter-house,” which eventually became porterhouse steaks.

A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

[ItsJoanNotJoAnn]

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

[dsi1]

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

I know what a porterhouse steak is. My point is that the steak as
described in the article about the origin of the name "porterhouse"
would not be considered to be a porterhouse steak in modern times.

A porterhouse steak needs to have a bone separating the loin and the
strip parts. You'd need a saw capable of cutting cleanly through the
bone and meat in order to have a porterhouse steak. That was not what
the article described.

[Citizen Winston Smith]

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

Check the prices from their link:

https://snakeriverfarms.com/products/porterhouse-steak

$139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip
and a tender filet mignon. The filet portion and overall weight is
greater than our Wagyu T-bone. Average weight is 32 oz.

And it does not look to have anywhere near the fat marbling of Japanese
Wagyu.

[D]

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip and
a tender filet mignon. The filet portion and overall weight is greater than
our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of Japanese
Wagyu.

Not even close. I need more marbling for that price!

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall weight
is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.

No one beats Japan at things they do best.

[D]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip
and a tender filet mignon. The filet portion and overall weight is greater
than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of Japanese
Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street food
vendors selling wagye beef skewers. Expensive, yes, but it would just melt
in your mouth. Absolutely amazing!

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street food
vendors selling wagye beef skewers. Expensive, yes, but it would just
melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.

Climb on a Japanese scenic restaurant train with me for some proof of
excellence:

...right down to the flashlights at the right time!

[D]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip
and a tender filet mignon. The filet portion and overall weight is
greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of Japanese
Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street food
vendors selling wagye beef skewers. Expensive, yes, but it would just melt
in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it would
just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

You're welcome, his entire channel is a delight for armchair travelers.

And frankly getting to see non-urban centric travels in Japan is a treat
- so many ferries and trains, each one sporting the most wonderful
vending machine dishes imaginable.

[D]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall weight
is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street food
vendors selling wagye beef skewers. Expensive, yes, but it would just
melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

You're welcome, his entire channel is a delight for armchair travelers.
And frankly getting to see non-urban centric travels in Japan is a treat - so
many ferries and trains, each one sporting the most wonderful vending machine
dishes imaginable.

Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!

That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.

Never have I experienced such service in sweden!

I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have
something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New
York strip and a tender filet mignon. The filet portion and
overall weight is greater than our Wagyu T-bone. Average weight
is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it
would just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for
the link!

You're welcome, his entire channel is a delight for armchair travelers.
And frankly getting to see non-urban centric travels in Japan is a
treat - so many ferries and trains, each one sporting the most
wonderful vending machine dishes imaginable.

Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!

Crazy no?

Just to see the old brickwork - they literally think of everything.

Post by D
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they
walked me personally to the section, and then with the help of the
specialized colleague of that section, they then found the european
adapter for me.
Never have I experienced such service in sweden!

That's such a heartening thing for a traveler to rely on.

Post by D
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

Paul Theroux is a nice start, or the late Michael Chrichton (yes he did
more than Jurassic Park and Andromeda Strain).

Bill Bryson is prickly but usually a good read.

[D]

Post by Citizen Winston Smith

Post by D
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!

That's such a heartening thing for a traveler to rely on.

Post by D
I hate travelling, but I love arm chair travelling! I wish I could convince
my wife about the wonders of arm chair travelling. ;)

Paul Theroux is a nice start, or the late Michael Chrichton (yes he did more
than Jurassic Park and Andromeda Strain).
Bill Bryson is prickly but usually a good read.

Michael Crichton? Had no idea!

[D]

Post by D

Post by Citizen Winston Smith

Post by D
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they
walked me personally to the section, and then with the help of the
specialized colleague of that section, they then found the european
adapter for me.
Never have I experienced such service in sweden!

That's such a heartening thing for a traveler to rely on.

Post by D
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

Paul Theroux is a nice start, or the late Michael Chrichton (yes he did
more than Jurassic Park and Andromeda Strain).
Bill Bryson is prickly but usually a good read.

Michael Crichton? Had no idea!

It seems odd, were you aware of his credentialed medical background?

I did know about that science background, and that Crichton had a very
correct and rational stance when it comes to climate change.

https://en.wikipedia.org/wiki/Michael_Crichton
Crichton received an M.D. from Harvard Medical School in 1969 but did not
practice medicine, choosing to focus on his writing instead. Initially
writing under a pseudonym, he eventually wrote 26 novels, including: The
Andromeda Strain (1969), The Terminal Man (1972), The Great Train Robbery
(1975), Congo (1980), Sphere (1987), Jurassic Park (1990), Rising Sun (1992),
Disclosure (1994), The Lost World (1995), Airframe (1996), Timeline (1999),
Prey (2002), State of Fear (2004), and Next (2006). Several novels, in
various states of completion, were published after his death in 2008.
Crichton became well known for attacking the science behind global warming.
He testified on the subject before Congress in 2005.[98] His views would be
contested by a number of scientists and commentators.
https://www.michaelcrichton.com/works/travels/
Synopsis
“Often I feel I go to some distant region of the world to be reminded of who
I really am.”
When Michael Crichton — a Harvard-trained physician, bestselling novelist,
and successful movie director — began to feel isolated in his own life, he
decided to widen his horizons. He tracked wild animals in the jungles of
Rwanda. He climbed Kilimanjaro and Mayan pyramids. He trekked across a
landslide in Pakistan. He swam amid sharks in Tahiti.
Fueled by a powerful curiosity and the need to see, feel, and hear firsthand
and close-up, Michael Crichton has experienced adventures as compelling as
those he created in his books and films. These adventures — both physical and
spiritual — are recorded here in Travels, Crichton’s most astonishing and
personal work.

This could be added to this year christmas list.

[Citizen Winston Smith]

Post by D

Post by D

Post by Citizen Winston Smith

Post by D
That reminds me when I was looking to buy a european to japanese
power adapter, since I forgot mine. I went into a huge 2 x 9 story
electronics store, and asked for help. Instead of just getting the
reply "floor 1, section A", they used a walkie talkie to send out a
call, then they walked me personally to the section, and then with
the help of the specialized colleague of that section, they then
found the european adapter for me.
Never have I experienced such service in sweden!

That's such a heartening thing for a traveler to rely on.

Post by D
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

Paul Theroux is a nice start, or the late Michael Chrichton (yes he
did more than Jurassic Park and Andromeda Strain).
Bill Bryson is prickly but usually a good read.

Michael Crichton? Had no idea!

It seems odd, were you aware of his credentialed medical background?

I did know about that science background, and that Crichton had a very
correct and rational stance when it comes to climate change.

Yep, he would not toe their line.

Post by D

https://en.wikipedia.org/wiki/Michael_Crichton
Crichton received an M.D. from Harvard Medical School in 1969 but did
not practice medicine, choosing to focus on his writing instead.
Initially writing under a pseudonym, he eventually wrote 26 novels,
including: The Andromeda Strain (1969), The Terminal Man (1972), The
Great Train Robbery (1975), Congo (1980), Sphere (1987), Jurassic Park
(1990), Rising Sun (1992), Disclosure (1994), The Lost World (1995),
Airframe (1996), Timeline (1999), Prey (2002), State of Fear (2004),
and Next (2006). Several novels, in various states of completion, were
published after his death in 2008.
Crichton became well known for attacking the science behind global
warming. He testified on the subject before Congress in 2005.[98] His
views would be contested by a number of scientists and commentators.
https://www.michaelcrichton.com/works/travels/
Synopsis
“Often I feel I go to some distant region of the world to be reminded
of who I really am.”
When Michael Crichton — a Harvard-trained physician, bestselling
novelist, and successful movie director — began to feel isolated in
his own life, he decided to widen his horizons. He tracked wild
animals in the jungles of Rwanda. He climbed Kilimanjaro and Mayan
pyramids. He trekked across a landslide in Pakistan. He swam amid
sharks in Tahiti.
Fueled by a powerful curiosity and the need to see, feel, and hear
firsthand and close-up, Michael Crichton has experienced adventures as
compelling as those he created in his books and films. These
adventures — both physical and spiritual — are recorded here in
Travels, Crichton’s most astonishing and personal work.

This could be added to this year christmas list.

That's very cool, he's a wonderfully easy author to read without ever
being plebeian in his style.

[Bruce]

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Good, what a circus.

[Cindy Hamilton]

Post by Bruce

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Good, what a circus.

Westerners are about the individual and feel guilt. Asians (if I
may generalize) are about the group and feel shame.

[Citizen Winston Smith]

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Yet with so many little losses in the end the consumer wins.

Very complex.

[D]

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Really? You're saying that it would set off an uncontrollable
chain-reaction of face-losing, like in a nuclear reactor?

What would the cultural equivalent be of the safety system to stop the
runaway process?

Surely someone must have written the book, Losing face for fun and profit!

[Citizen Winston Smith]

Post by D

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Really? You're saying that it would set off an uncontrollable
chain-reaction of face-losing, like in a nuclear reactor?
What would the cultural equivalent be of the safety system to stop the
runaway process?
Surely someone must have written the book, Losing face for fun and profit!

I think at its worst you end up here:

[D]

Post by Citizen Winston Smith

Post by D

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Really? You're saying that it would set off an uncontrollable
chain-reaction of face-losing, like in a nuclear reactor?
What would the cultural equivalent be of the safety system to stop the
runaway process?
Surely someone must have written the book, Losing face for fun and profit!

http://youtu.be/vewhrF-iSvo

Wow! I definitely missed that on my trip! But in a way it seems so
incredibly considerate and japanese. Let's create some space, away from
the public so we don't annoy people, and there they can engage in this
activity.

[Citizen Winston Smith]

Post by D

Post by Citizen Winston Smith

Post by D

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Really? You're saying that it would set off an uncontrollable
chain-reaction of face-losing, like in a nuclear reactor?
What would the cultural equivalent be of the safety system to stop
the runaway process?
Surely someone must have written the book, Losing face for fun and profit!

http://youtu.be/vewhrF-iSvo

Wow! I definitely missed that on my trip! But in a way it seems so
incredibly considerate and japanese. Let's create some space, away from
the public so we don't annoy people, and there they can engage in this
activity.

I mean, the ultimate act of privacy is meeting your maker by choice, not
consent to aging, eh?

And no more saving face...

[D]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by D
Ahh.. now I saw the flash lights. Perfect customer service, as always in
japan!
That reminds me when I was looking to buy a european to japanese power
adapter, since I forgot mine. I went into a huge 2 x 9 story electronics
store, and asked for help. Instead of just getting the reply "floor 1,
section A", they used a walkie talkie to send out a call, then they walked
me personally to the section, and then with the help of the specialized
colleague of that section, they then found the european adapter for me.
Never have I experienced such service in sweden!
I hate travelling, but I love arm chair travelling! I wish I could
convince my wife about the wonders of arm chair travelling. ;)

That's the Japanese for you. If you're dissatisfied with the service,
the person helping you loses face. The company and everybody associated
with the company loses face. Not only do they lose face, but you would
lose face too because you're responsible for the company looking bad.
It's a complete shit-show for everybody. Mostly, Westerners don't
understand how this works.

Really? You're saying that it would set off an uncontrollable
chain-reaction of face-losing, like in a nuclear reactor?
What would the cultural equivalent be of the safety system to stop the
runaway process?
Surely someone must have written the book, Losing face for fun and profit!

http://youtu.be/vewhrF-iSvo

Wow! I definitely missed that on my trip! But in a way it seems so
incredibly considerate and japanese. Let's create some space, away from the
public so we don't annoy people, and there they can engage in this
activity.

I mean, the ultimate act of privacy is meeting your maker by choice, not
consent to aging, eh?
And no more saving face...

True! Except saving face in the relationship with your maker! But they
might have a suicide forest in the japanese heaven too! ;)

[dsi1]

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it would
just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

You're welcome, his entire channel is a delight for armchair travelers.
And frankly getting to see non-urban centric travels in Japan is a treat
- so many ferries and trains, each one sporting the most wonderful
vending machine dishes imaginable.

I went to a store called "Tokyo Central" yesterday. It's like a Japanese
store right in the town of Kailua. That's so strange! You can get a
katsu sando just like you get at train stations in Japan.

https://photos.app.goo.gl/oLVG6S5RS91P5BmS9

[Citizen Winston Smith]

Post by dsi1

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it would
just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

You're welcome, his entire channel is a delight for armchair travelers.
And frankly getting to see non-urban centric travels in Japan is a treat
- so many ferries and trains, each one sporting the most wonderful
vending machine dishes imaginable.

I went to a store called "Tokyo Central" yesterday. It's like a Japanese
store right in the town of Kailua. That's so strange! You can get a
katsu sando just like you get at train stations in Japan.
https://photos.app.goo.gl/oLVG6S5RS91P5BmS9

That shabu shabu beef is priced well and produced by these guys, and if
any American can get it right it would be them:

https://www.harrisranchbeef.com/about-us/

One of the largest most humane meat producers on the planet.

https://www.harrisranchbeef.com/animal-welfare/

How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.

Nearly 90% of American cattle ranches are family-owned and operated.

Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.

Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.

Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.

Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.

Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.

Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.

Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.

Cattle requiring treatment are:

Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.


(this should drive the Bwuthe troll mad with beef lust!)

[dsi1]

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?

[Citizen Winston Smith]

Post by dsi1

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?
http://youtu.be/fn_9f5x0f1Q

Well he has been a bit quiet of late, but mild autism?

Nah...he seems locked into some alternate form of self-authored hyper
non-reality.

Still...a good Ted Talk.

No beefy flag waving please or there will be more balks than the Yankees
fans can cue up, lol...

https://www.wmtw.com/article/yankees-fans-ejected-from-game-4-mookie-betts-glove/62760148

[dsi1]

Post by Citizen Winston Smith

Post by dsi1

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?
http://youtu.be/fn_9f5x0f1Q

Well he has been a bit quiet of late, but mild autism?
Nah...he seems locked into some alternate form of self-authored hyper
non-reality.
Still...a good Ted Talk.
No beefy flag waving please or there will be more balks than the Yankees
fans can cue up, lol...
https://www.wmtw.com/article/yankees-fans-ejected-from-game-4-mookie-betts-glove/62760148

Now that's something you don't see very often!

[Citizen Winston Smith]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?
http://youtu.be/fn_9f5x0f1Q

Well he has been a bit quiet of late, but mild autism?
Nah...he seems locked into some alternate form of self-authored hyper
non-reality.
Still...a good Ted Talk.
No beefy flag waving please or there will be more balks than the Yankees
fans can cue up, lol...
https://www.wmtw.com/article/yankees-fans-ejected-from-game-4-mookie-betts-glove/62760148

Now that's something you don't see very often!

Thankfully - an emblem of our lawless times for sure.

Rigged outcome NFL games are far less obvious.

[dsi1]

Post by Citizen Winston Smith
Thankfully - an emblem of our lawless times for sure.
Rigged outcome NFL games are far less obvious.

“We always joke about the ball in our area,” the identified fan said at
a local bar after the game, per ESPN. “We’re not going to go out of our
way to attack. If it’s in our area, we’re going to ‘D’ up. Someone
defends, someone knocks the ball. We talk about it. We’re willing to do
this.”

I am unfamiliar with the term "D up." Do you know what this means or is
it painfully obvious?

[Bruce]

Post by dsi1

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?

Funny to see myself mentioned in threads that I wasn't even following.
I must be becoming a celebrity.

[Citizen Winston Smith]

Post by Bruce

Post by dsi1

Post by Citizen Winston Smith
That shabu shabu beef is priced well and produced by these guys, and if
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend
approximately 70 to 80% of the time grazing on western ranches. Cattle
move from ranchlands to Harris Feeding Company after being grass raised
for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families
committed to humane livestock handling and sustainable production
practices. Harris Ranch uses an independent, third-party to verify our
compliance with the Beef Quality Assurance program and its animal care
requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000
head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and
clean, fresh water. We routinely scrape pens and compost waste material
for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input
from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr.
Grandin also assisted in training our staff on proper livestock handling
techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our
cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool
cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys,
who ride through each and every pen—just as they have done since our
founding.
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We
test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)

Temple Grandin, eh?

Funny to see myself mentioned in threads that I wasn't even following.
I must be becoming a celebrity.

Funny to see you getting some of the 3rp party noise level back and
luxuriating in it, or not...

I mean why not be you - go full racist on him!

And the perfect pork katsu sammiches too.

Ya losing your mojo, trollass?

[D]

Post by dsi1

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by D

Post by Citizen Winston Smith

Post by ItsJoanNotJoAnn

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

https://ownthegrill.com/t-bone-vs-porterhouse-steak/

https://snakeriverfarms.com/products/porterhouse-steak
$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.

Not even close. I need more marbling for that price!

Even their $10 premium gold level is lacking.
No one beats Japan at things they do best.

This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it would
just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of
http://youtu.be/8ZEYWGEr1oo
...right down to the flashlights at the right time!

Excellent, this could be the video for tonights "TV". Thank you for the
link!

You're welcome, his entire channel is a delight for armchair travelers.
And frankly getting to see non-urban centric travels in Japan is a treat
- so many ferries and trains, each one sporting the most wonderful
vending machine dishes imaginable.

I went to a store called "Tokyo Central" yesterday. It's like a Japanese
store right in the town of Kailua. That's so strange! You can get a
katsu sando just like you get at train stations in Japan.
https://photos.app.goo.gl/oLVG6S5RS91P5BmS9

Ahhh... the katsu one... one of my favourites!!

[Citizen Winston Smith]

Post by dsi1

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly
has it sat upon this throne? Like so many other widely recognized
dishes, the porterhouse steak has contested origins. Thomas F. De Voe’s
1867 book The Market Assistant details dishes sold at markets and
restaurants in New York, Boston, and Philadelphia in the 1800s. Back
then, restaurants and taverns were often called porter houses, as they
served a style of beer called porter. One busy day, at a porter house
operated by Martin Morrison, a starving maritime pilot ordered a steak,
but the establishment was 86’d. Being the generous and hospitable
proprietor he was, Morrison went back to his kitchen and cut a steak off
a short loin that he had planned on roasting whole. The pilot was so
satisfied with his steak he ordered another and said “Look ye here,
messmate, after this I want my steaks off the roasting-piece! - do ye
hear that? - so mind your weather-eye, old boy!” Morrison continued to
serve these steaks and continued to receive high praise. Rather than cut
each steak to order himself, Morrison began ordering strip loins cut
into steaks from his butcher, who referred to them as “cut steaks for
the porter-house,” which eventually became porterhouse steaks.

A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

[dsi1]

Post by Citizen Winston Smith

Post by dsi1

https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
The Porterhouse Steak is the king of all steaks, but how long exactly
has it sat upon this throne? Like so many other widely recognized
dishes, the porterhouse steak has contested origins. Thomas F. De Voe’s
1867 book The Market Assistant details dishes sold at markets and
restaurants in New York, Boston, and Philadelphia in the 1800s. Back
then, restaurants and taverns were often called porter houses, as they
served a style of beer called porter. One busy day, at a porter house
operated by Martin Morrison, a starving maritime pilot ordered a steak,
but the establishment was 86’d. Being the generous and hospitable
proprietor he was, Morrison went back to his kitchen and cut a steak off
a short loin that he had planned on roasting whole. The pilot was so
satisfied with his steak he ordered another and said “Look ye here,
messmate, after this I want my steaks off the roasting-piece! - do ye
hear that? - so mind your weather-eye, old boy!” Morrison continued to
serve these steaks and continued to receive high praise. Rather than cut
each steak to order himself, Morrison began ordering strip loins cut
into steaks from his butcher, who referred to them as “cut steaks for
the porter-house,” which eventually became porterhouse steaks.

A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

http://youtu.be/w-muQyjtXIc

It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.

[Dave Smith]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

http://youtu.be/w-muQyjtXIc

It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.
http://youtu.be/2ZOdNG8Z9b0

Sometimes the names of meat cuts vary. That is not a Porterhouse here. A
Porterhouse here is a variation of a T bone, the difference being the
amount of tenderloin.

You don't need high tech saws to cut them. Before the days of electric
band saws butchers used cleavers and would simply chop them down between
the bones.

[dsi1]

Post by Dave Smith

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

http://youtu.be/w-muQyjtXIc

It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.
http://youtu.be/2ZOdNG8Z9b0

Sometimes the names of meat cuts vary. That is not a Porterhouse here. A
Porterhouse here is a variation of a T bone, the difference being the
amount of tenderloin.
You don't need high tech saws to cut them. Before the days of electric
band saws butchers used cleavers and would simply chop them down between
the bones.

That's easier said than done. Cleavers work fine for small bones but
I've never seen anybody use them on large bones. There simply no need to
do that. A strip steak or a tenderloin steak is fine as is. What's the
need to have a big bone stuck between them? You could use a cleaver to
cut through big bones but it's going to look like hell.

My guess is that these steaks with the bone in the middle were not
practical until the proper tool i.e., a band saw was available.

[Ed P]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

http://youtu.be/w-muQyjtXIc

It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.
http://youtu.be/2ZOdNG8Z9b0

Should be called Half a Porterhouse. Something got lost in translation,
just like what side of the road to drive on.

[Dave Smith]

Post by dsi1
It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.
http://youtu.be/2ZOdNG8Z9b0

Should be called Half a Porterhouse.  Something got lost in translation,
just like what side of the road to drive on.

Different places have different names. In France the NY Strip is called
Entrecote. A London Broil around here is completely different from what
most people here are used to.Around here it is a tenderized cut of tough
beef,pounded out and wrapped around sausage meat.

[D]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.

http://youtu.be/w-muQyjtXIc

It has come to my attention that in Australia, and perhaps other
countries, a porterhouse steak does not include the bone i.e., a strip
or NY steak is indeed a porterhouse.
http://youtu.be/2ZOdNG8Z9b0

Should be called Half a Porterhouse. Something got lost in translation, just
like what side of the road to drive on.

Portershed?

[Cindy Hamilton]

Post by Dave Smith
The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge. We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef. Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini roll.

Supper was a salad topped with sliced chicken and dressed with
balsamic vinaigrette.

Lunch was leftover saag paneer.