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A ribeye would be the least I'd expect; a filet mignon, bleu of course, washed down with a flute of Dom Perignon would be more to my liking.
I wouldn't be able to treat you like one of the earls, as suggested above, but I could offer you some delicious broiled asparagus with that juicy ribeye! Also, a great choice of 3 nice tequilas I do have on hand. :p
 
I wouldn't be able to treat you like one of the earls, as suggested above, but I could offer you some delicious broiled asparagus with that juicy ribeye! Also, a great choice of 3 nice tequilas I do have on hand. :p
I'd accept, as long as your chef sears the steaks to perfection.
 
One achieves the best sear by placing a steak on a near-steaming-hot iron skillet. BOY does that give it extra flavor! I don't think anything dares come close to that. ;)
Spare me the skillet, Comentarista; the best sear comes from the rods of an iron gril over an open wood fire.
 
Spare me from you putting pesto on the tapes, Tio: I can't believe you opted to do that since I'd rather put that on my chicken to give it a wonderful taste! :eek:

p.d. The iron grill probably is better, but tends to be messier to clean in my experience.
And yet I can find no poets who have written even one ode to a fricassee!
 
It is difficult to catch such pesky wabbits who so easily disappear through holes in the ground.
Channeling your inner Elmer, eh Tio??? The wabbits become peskier as they disappear through holes in the ground, especially with one that loves to laugh as he descends.
 
Channeling your inner Elmer, eh Tio??? The wabbits become peskier as they disappear through holes in the ground, especially with one that loves to laugh as he descends.
And when he does, the hypersensitive Mr. Fudd reacts as if his body were shocked with ten thousand volts of electricity.
 
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