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Steak on steroids. WES would love that.Quote:
Originally Posted by Luis Anaconda
You mean because of the long bone? It's a popular cut in Canada and America but it's all show. It's just a ribeye steak on the bone without the bone being cut back to make it manageable. Referred to as Tomahawk, I believe.Quote:
Originally Posted by Luis Anaconda
I enquired about one in Vancouver once (grain fed, of course) but the chap selling them told me there was nothing different about the meat itself so I couldn't be bothered.
Are you suggesting he is a spacca type of person?
happy belated birthday btw - hope you had a fine day
No, just cut differently.Quote:
Originally Posted by Sir C
I shall add this to the 'Charles knows sod all about food' list. It's about a mile long at this point. :hehe:
ty la. I had a lovely day wandering around looking at aeroplanes at the Imperial War Museum at Duxford and then had dinner and stayed overnight at Jamie Oliver's parents' pub. It was the perfect bithday really.Quote:
Originally Posted by Luis Anaconda
I got upsold a Tomahawk one in MASH fairly recently. Totally for show. And if more than one of you are having one at the table, it's a logistical nightmare.Quote:
Originally Posted by World's End Stella
What are you gibbering on about, man? Who is talking about the cut? YOU'RE HEARING VOICES IN YOUR HEAD AGAIN, AREN'T YOU?Quote:
Originally Posted by World's End Stella
You said it was steak on steroids. That would imply that it was larger than normal. It isn't. It's just cut differently.Quote:
Originally Posted by Sir C
Now stop thinking before you hurt yourself.
You've completely misundersto oh just forget it.Quote:
Originally Posted by World's End Stella