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Sex & Shenanigans

SmokingFap said:
Oh, I just get the regular stuff from the store. Nothing fancy. I do imagine a short rib burger would be divine.
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It is.

I inherited my granmother's crank meat grinder, and sometimes I get experimental. Lamb and/or pork mixed in make for some good burgers as well. As do pure lamb.
 
SmokingFap said:
I used to know a local grocery store butcher pretty well. He told me the only difference between a porterhouse and a regular T-Bone was that the porterhouse was the first steak cut off of that portion of the cow. In the old days at hotels, that cut was reserved for the hotel's porter. Hence the name. Seems to me that the second cut off that same slab would be just as good, but it's always less expensive at the store. You pay extra for the name "porterhouse".
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AFAIK, Porterhouse is a T-bone with the strip steak still attached. It is a larger cut of meat.
 
SmokingFap said:
The t-bone has the strip attached, as well. It's the larger half of the steak; the other side of the bone is the filet mignon.
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And in my experience, a T-Bone costs less per pound than a strip and a filet separately. So you're paying a significant chunk just for someone to cut the steaks off the bone. And anything cooked bone-in tastes better in my opinion, from chicken breasts to pork chops.
 
BrendaD said:
Me too… lets see…off the top of my head… Florence Oregon, about 1972… and one of the funniest, stupid things done, ever. 🤣🤣🤣🤣🤣🤣

I used to live 25 miles down 101, and they were still laughing about the wale 30 years later. 🤣🤣🤣🤣
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I'm surprised no one has done it since.
 
SmokingFap said:
And in my experience, a T-Bone costs less per pound than a strip and a filet separately. So you're paying a significant chunk just for someone to cut the steaks off the bone.
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You're definitely paying for the work. My FIL could carve a turkey until the skeleton looked like it was cleaned by museum beetles. Meatcutting is a definite skill.
 
Trubbycat said:
You're definitely paying for the work. My FIL could carve a turkey until the skeleton looked like it was cleaned by museum beetles. Meatcutting is a definite skill.
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It wasn't that many years ago that I watched a YouTube video on how to properly carve a Thanksgiving turkey. It literally changed my life. For one day a year, at least.
 
SmokingFap said:
It wasn't that many years ago that I watched a YouTube video on how to properly carve a Thanksgiving turkey. It literally changed my life. For one day a year, at least.
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My FIL was a real old school butcher. His buddies would hunt deer and drop the carcasses off at his house for him to trim and prepare.
 
__Nathan1968 said:
In the middle of the civil war, when they were eating draft horses, they needed a sauce to kill the flavor.
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In my best Cliff Clavin voice... ACTually, that's the same reason Cajun food is so spicy. Before Cajun food became a popular thing, those folks in the swamps used to eat whatever they could catch or find, even if it was bordering on rotten (think roadkill). Gator, possum, squirrel... chicken if they were lucky. Hot sauce essentially covered up the flavor of whatever dumpster meat they were eating.
 
I don’t know how anyone can eat something called “blubber”. Just the sound of it. Yuck! As a vegetarian, I have to recommend that the best meat after a good fuck is to continue eating “prime cock” or “prime pussy”.
 
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