I unshackled from nearly all mainstream pro sports a few years ago. A little weird at first.
Don't miss them at all.
Don't miss them at all.
People are shocked when I tell them I neither watch nor follow sports and don't have a favorite sports team.watching sports is boring
America has great steaks.Wagyu just looks like a whole cow made out of foie gras. Neither are right.
I'll take some good ole fashioned Angus thanks.
I don't think they're in the same genre at all. A sushi-sized slab of proper wagyu, fresh off of a little charcoal grill, is a melt-in-your-mouth treat like no other. But no one ought to want a whole steak like that.I like our Texas steaks. I think Wagyu has too much fat for me. If I want fat I will buy a ribeye.
watchingsportssoccer is boring
Lacking an oven over the weekend, I put a ribeye roast in a lidded saucepan to sear. Mindful of the above factor, I used tongs to achieve differential hardening of the longissimus core vs the spinalis cladding. Finished with a quench in cold oil.its two parts require different heat treatments
I am with you on the porterhouse but I can't do wagyu beef. It is too strange to me.I don't think they're in the same genre at all. A sushi-sized slab of proper wagyu, fresh off of a little charcoal grill, is a melt-in-your-mouth treat like no other. But no one ought to want a whole steak like that.
Meanwhile, a proper grain-fed, corn-finished Angus Porterhouse, cooked by someone who knows that its two parts require different heat treatments, with crackling crisp fat around the outside, is Nirvana.
But as an oxtail fan, I yearn for purely grass-fed oxtails, like the amazing ones I had from New Zealand. The Angus corn-fed pattern, in which fat tends to accumulate on the outsides, does not work well for oxtail. It winds up being mostly waste in the stew.
I am with you, but the punishment just seems extreme.Makers who create integral knives and give the spine thickness measurement as “out of the handle” instead of “above the heel” deserve to step on Lego’s. I’m looking for a monster knife, not a knife with a monster tang.
Eeeeem… integrals usually have very short necks (if any), so the the thickness difference shouldn't be importantMakers who create integral knives and give the spine thickness measurement as “out of the handle” instead of “above the heel” deserve to step on Lego’s. I’m looking for a monster knife, not a knife with a monster tang.
I like Texas too...but they could be betterI like our Texas steaks. I think Wagyu has too much fat for me. If I want fat I will buy a ribeye.
This man is forging his steaksLacking an oven over the weekend, I put a ribeye roast in a lidded saucepan to sear. Mindful of the above factor, I used tongs to achieve differential hardening of the longissimus core vs the spinalis cladding. Finished with a quench in cold oil.
There is nothing on wagyu that can't be thinly sliced and quickly seared.I am with you on the porterhouse but I can't do wagyu beef. It is too strange to me.
I prefer a butter quench myself.Lacking an oven over the weekend, I put a ribeye roast in a lidded saucepan to sear. Mindful of the above factor, I used tongs to achieve differential hardening of the longissimus core vs the spinalis cladding. Finished with a quench in cold oil.
I don't eat steak like that. I cook a steak before I cut it.There is nothing on wagyu that can't be thinly sliced and quickly seared.
NOTHING
If you slice it before serving its not a steak. If I order a steak and it comes pre-sliced I usually send it back. I am fine with someone doing that as long as they don’t call it a steak or chop (I just won’t order it).I don't eat steak like that. I cook a steak before I cut it.
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