What's that you're eating?

sgt1372 said:
The sun was out and it was warm on Sunday.

So, put the top down and drove my little red sports car via a twisty backroad to my GF's and my favorite outdoor pizza spot.

Where ordered our favorite pizza -- a small all meat pizza -- which includes salami, pepperoni, ham, bacon, linguisa, sausage and ground beef -- plus a pint of 21st Amendment IPA to share for "brunch." Just the right size for us to finish together w/o any leftovers.
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Where are you located?
 
The Amazing Virginian said:
Terrific! I love maple syrup, and trying different ones from different places. Canada, New York, Pennsylvania, Vermont, Maine, Michigan . . . even here in Virginia believe it or not. You are correct that it tastes different based on soil, like wine. Never had any from Connecticut, even though that is where I was born. I was going to send you a PM . . . but apparently can't. But if there is any chance I could convince you to let me buy or trade for one of those jars, as precious as I know they are, let me know and I'll get you an email addy.
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I haven't renewed my Gold status in a while since I rarely sell knives. Since you were born in CT, I wouldn't mind sending you some. You can send me an email at my username at hotmail. I'll send you some from my next batch for just shipping.
 
If you thought that ketchup on a steak was an abomination, you guys are really going to hate this , , ,


Blue Cheese Porterhouse.jpg

Blue Cheese Porterhouse. With jacket potato and asparagus on a separate plate. Wouldn't fit on this plate with this 32 ounce Porterhouse. Yes, you read that correct. 32 ounces. Enough for 2 people . . . maybe four people. As long as one of them isn't me. 😁
 
sgt1372 said:
Dinner last night:

My share of a 1# NY Strip Steak grilled rare (which is how I like my steak) in a cast iron grill pan on the stovetop together w/some "leftover" Porcini Risotto and some microwave steamed Zuchinni w/red pepper flakes.

Pardon the dollop of ketchup w/tabasco sauce but I couldn't resist. ;)

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Served w/a bottle of 2009 Golden Eye "Ten Degrees" Pinot Noir on the side. The oldest bottle of pinot in my "cellar." Pinot doesn't age as well as Cab and it was time to open it. It was excellent! :)

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Burgundy ages as well as Cab.
 
The Amazing Virginian said:
If you thought that ketchup on a steak was an abomination, you guys are really going to hate this , , ,


View attachment 1759168

Blue Cheese Porterhouse. With jacket potato and asparagus on a separate plate. Wouldn't fit on this plate with this 32 ounce Porterhouse. Yes, you read that correct. 32 ounces. Enough for 2 people . . . maybe four people. As long as one of them isn't me. 😁
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I made something like that in college. It was waaaayyy in the back of the fridge 🤣
 
The Amazing Virginian said:
If you thought that ketchup on a steak was an abomination, you guys are really going to hate this , , ,


View attachment 1759168

Blue Cheese Porterhouse. With jacket potato and asparagus on a separate plate. Wouldn't fit on this plate with this 32 ounce Porterhouse. Yes, you read that correct. 32 ounces. Enough for 2 people . . . maybe four people. As long as one of them isn't me. 😁
Click to expand...
Nothing wrong with blue cheese on a steak. 32oz is where a bone in steak can even start to be classified as a steak, anything smaller and all you are getting is the bone(that’s what she said).

As for the ketchup, the only time that is maybe acceptable is drunk at three AM and you mistakenly order a piece of shoe leather being passed as a steak at some truckstop or the Waffle House. Even then you should ask for A1. For the rest of you heathens that would besmirch the integrity of a fine cut of beef with the Devil’s semen, there is only one appropriate fate for you…..4702C5A4-5143-441A-96C7-CA21EB1D389E.gif
 
I love blue cheese. So does my sister, but we never had it once as a kid growing up - our mom HATED it; couldn't stand to smell it or even look at it. I think the appearance grosses out some folks. But that tangy flavor is divine! Maytag Blue is one of my faves. But the cheap no-name blue cheese that I had on that steak was actually one of the most delicious I have ever had.
 
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