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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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I've just never enjoyed them.
When they're rare, the texture makes me gag, when they're cooked well they just taste of gristle. And I hate all the blood that comes out of them when you cook them.
( , Fri 4 May 2012, 15:08, Reply)
When they're rare, the texture makes me gag, when they're cooked well they just taste of gristle. And I hate all the blood that comes out of them when you cook them.
( , Fri 4 May 2012, 15:08, Reply)
You need to man the fuck up, there.
Chopper would be disappointed.
( , Fri 4 May 2012, 16:17, Reply)
Chopper would be disappointed.
( , Fri 4 May 2012, 16:17, Reply)
Meh, I'm never convinced by fillet
not enough marbling to give a really good flavour. Too delicate, unless you're going for raw or a very subtle sauce.
Ribeye is where it's at, motherfuckers.
( , Fri 4 May 2012, 16:18, Reply)
not enough marbling to give a really good flavour. Too delicate, unless you're going for raw or a very subtle sauce.
Ribeye is where it's at, motherfuckers.
( , Fri 4 May 2012, 16:18, Reply)
Ever done the wagyu thing?
I haven't but seriously doubt it's genuinely worth the money.
( , Fri 4 May 2012, 16:20, Reply)
I haven't but seriously doubt it's genuinely worth the money.
( , Fri 4 May 2012, 16:20, Reply)
Actually, I'm fucking lying, online
I did have some in Sydney years ago. It's good but it was about 3 times the price of a normal bit of cow.
( , Fri 4 May 2012, 16:29, Reply)
I did have some in Sydney years ago. It's good but it was about 3 times the price of a normal bit of cow.
( , Fri 4 May 2012, 16:29, Reply)
I'm going to have to punch my way through the earths crust to teach you a lesson.
( , Fri 4 May 2012, 15:04, Reply)
( , Fri 4 May 2012, 15:04, Reply)
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