Trying some of the Wifes Boss's American Wagyu Tonight in a NY Strip.
And the new Meater wireless temp probes.
And the new Meater wireless temp probes.
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If you're going to pay for wagyu, get real wagyu.
If you're going to pay for wagyu, get real wagyu.
give me a nice bison steak......
...
Funny I've never seen you post jack shit in the food and wine section.
Oh...if you havent had it A5 is extremely rich!!
Which makes American Wagyu nice to have on occasion.
Ya Dick Head.
You haven't been paying attention, wannabe food snob.
The point is that American wagyu and Australian wagyu are NOT the same as real wagyu no matter how much you pay.
You haven't been paying attention, wannabe food snob.
I've never seen you start a thread in food and wine.
And I always check out those threads...Wanna be Japanese.
You know, for not having any fat, them sirloin steaks were very juicy and tender.
I'd rather some fat, or a lot of fat, but that's what was available, and it's good meat.
No, not as good as Wagyu NY strip. Not in a million years.
But I am steakily satisfied. It's the juiciest steak I've had in a long time. Wish it had some fat, but you can't always
get what you want. And for anybody that says "Oh! Leaner is better!" Fuck off with that.
Mo fat, looser grain, mo' bettah!
A long time ago I ran into this old ex-NY butcher at a meat counter somewhere, and he taught me how to pick steaks.
He knew his stuff. I've copped chuck steaks that have been better than other ribeyes.
You want marbling. HWGA knows his stuff.
And I'm gonna throw this out there: Broiling.
Master broiling for beef. Beef was made for broiling like pork was made for low and slow.
I may not be master yet, but I'm learnin'.
Uhh..yeah.You shoulda wrapped that sucka in some bacon! After searing, of course.