Rump, Sirloin, rib eye or fillet?

[Dorset Gooner]

[Luis Anaconda]

No T-Bone http://www.awimb.com/images/smiley_icons/frown.gif Is that still not allowed

[Classic Jorge]

I've found this is the best way to make chefs cry

[Chief Arrowhead]

makes Chief cry too.

[Luis Anaconda]

Wars have started for less

[Dorset Gooner]

[sodd]

[Dorset Gooner]

[Chief Arrowhead]

I have no idea what that green ****e is doing on there.

http://www.awimb.com/legacy.php?t=getfile&id=2298&private=0

[Steve Williams - gay for Mark Knopfler]

Bone in ribeye, sold in Superquinn.

f**king immense.

[Dorset Gooner]

[Dorset Gooner]

[sodd]

[Classic Jorge]

took three times to get it even medium

[Steve Williams - gay for Mark Knopfler]

I had a bad experience with medium rare in an Argentinian steak house in Amsterdam, was too ****ered and paranoid to complain.

[Luis Anaconda]

[Classic Jorge]

We cook meat to rid it of pathogens, I dont give a monkeys what a ponce of a chef says.

Chefs have this bizarre thing where they think its you who should prostrate yourself in front of them. They somehow seem to have lost sight that one is paying them to cook, customers are always right.

[Luis Anaconda]

The pathogens are gone before you dry out all the delicious juices that make it so tasty though. Your loss basically http://www.awimb.com/images/smiley_icons/smile.gif

[Classic Jorge]

No blood, just juice

[Luis Anaconda]

Rich said so

[Ashberto]

[Snin]