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Old April 2, 2018   #6286
imp
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Attachment 80098Feeling a bit lazy tonight, so a nice american omelet, ham, cheese, green onions and roasted red peppers. sorry, couldn't figure out how to make the pix smaller.
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Last edited by imp; April 2, 2018 at 11:42 PM.
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Old April 3, 2018   #6287
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On marbling and taste, it is very muchly so an individual thing. When Jan and I first got together in the mid to late 1980s - we both liked tough as a boot well done round steak with some bark on it. It wasn't a matter of cheap eating - that is what we both liked. Being that round steak was cheap back then was just a bonus.

Neither of us like Rib-Eye steaks to this day. It's too much fat and not enough taste. That is our opinion. Rib-Eye steaks are loved by probably billions of people across this planet. I understand - to each their own likings.

Through years of tastes changes, hormone changes, raising kids and grandmonsters, and teeth wanting to fall out - Jan and I still love a medium rare sirloin, T Bone/NY Strip steak. A little A1 is good too (Some of you might have just hit the panic button)

It has been a long while since that last burnt round steak. 20 years at least.
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Old April 3, 2018   #6288
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Very well done steak with Worcestershire sauce.

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Old April 3, 2018   #6289
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Like everything else the people of Japan have gone over the top with marbled meat.
I still like my chuck roast steak things for flavor.
Ribeye over rated.
Tail fat on T Bone to die for.
This is the kidney fat they cut off now.
Round steak to pricey.
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Old April 3, 2018   #6290
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For some reason, while reading these posts; it suddenly dawned on me that today (April 3) was our fiftieth anniversary. My wife was "fixing" her hair when I said "happy anniversary dear". She was as surprised that this date had crept up on us as I was. We decided to go for another fifty years.



Fifty years has not been cheap eating, but it has been good eating.
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Old April 3, 2018   #6291
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Quote:
Originally Posted by DonDuck View Post
For some reason, while reading these posts; it suddenly dawned on me that today (April 3) was our fiftieth anniversary. My wife was "fixing" her hair when I said "happy anniversary dear". She was as surprised that this date had crept up on us as I was. We decided to go for another fifty years.



Fifty years has not been cheap eating, but it has been good eating.
Congratulations, and may you both have many more years of happiness.
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Old April 3, 2018   #6292
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Congratulations, Mr & Mrs DonDuck! Yes, that's a great idea to renew it for another 50 years!

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Old April 3, 2018   #6293
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Yes, Congrats Mr. & Mrs. DonDuck! What an accomplishment in this day and age. Here's to another 50 years, and may they be even better than the first half!
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Old April 3, 2018   #6294
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Congrats to Mr. and Mrs. DonDuck. A truly special occasion for sure.
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Old April 3, 2018   #6295
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Congrats and I hope ya'll have many more!!!
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Old April 3, 2018   #6296
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Had another catfish Po Boy and some chicken wings.
Now I am going to drag that worthless cat in and go to bed and read.

Last night sucked for sleep, too hot at 73 in the house got it turned down now.
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Old April 3, 2018   #6297
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Congrats Don.

Worth if the cold front makes it to you - you won't need the AC. It's going to be around 40F tonight here.
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Old April 3, 2018   #6298
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Don, congratulations to you and your bride. I hope you have many additional years together.

Imp, that omelet looks delicious!

My favorite steak is rib-eye cooked medium rare. My next favorite is good old chicken fried steak with gravy. Being rib-eyes are pretty pricey and chicken fried steak is fried I don't eat either one very often.
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Old April 3, 2018   #6299
DonDuck
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1/2" thick rib-eye's cooked on a grill are not very good. 1.5" thick rib-eye's cooked over a flaming wood fire until charred on the outside and rare on the inside are delicious. With rib-eye steaks, thickness is important. The cooking temp is also important because you want the internal and external fats to begin melting and flavoring the steak without over cooking the center.

Last edited by DonDuck; April 3, 2018 at 11:18 PM.
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Old April 4, 2018   #6300
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Quote:
Originally Posted by DonDuck View Post
1/2" thick rib-eye's cooked on a grill are not very good. 1.5" thick rib-eye's cooked over a flaming wood fire until charred on the outside and rare on the inside are delicious. With rib-eye steaks, thickness is important. The cooking temp is also important because you want the internal and external fats to begin melting and flavoring the steak without over cooking the center.
Don, it does sound good. I would have to try one that thick cooked like you described. As I think back, I don't remember ever eating a steak over 1 inch thick.
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