Weight? And did you buy it?
Did he buy it??? Câmon now 
It was thick, probably 2-1/2 to 3lbs and, no, I didnât buy it or you wouldâve seen pictures of it on my grill and not in the cold case.
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I figured. Why I asked the question. But Iâd be lying if I said I wasnât surprised. Could have fed probably 12 people.
Damn it feels good to be a gangsta.
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We had a food savant/restaurant critic here in N.O. named Tom Fitzmorris. His favorite steak was a N.Y. Strip but felt they were never thick enough and to get one thicker would be prohibitively expensive for a lot of people or too much for a single person. So, he came up with the idea of having a 3 inch steak cut in half so visually it looked like a fillet. Same amount of meat as a 1.5 inch steak but able to be cooked to a proper temperature. He called it: the âNew Orleansâ cut.
Well done, sir!
I genuinely hope not. Rare to medium rare!!
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Touché!
I used to love listening to Tom Fitzmorris. Great guy also.
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In honor of Tom this appeared in my inbox the other day. I always had the radio tuned to WSMB at the very outer bands of reception as we drove over. Sometimes he would be on WWL which I could get here in Mobile. He and I would talk regularly on the phone.
TODAYâS FLAVOR
äž
THE RULES OF GREAT DINING
Tom Sea: Yesterday on the radio, I said that Rule Number One of
great dining is,
âIf it tastes good, it is good.â Mike Weldon then asked,
âWhatâs Rule Number Two?â I couldnât think of it right away. But now I have. Rules Number Two through
Fifteen, in fact. Here they are:
- If it tastes good, it is good. Regardless of style, ingredients, appearance,
or anything else. - The most important ingredient in a great meal is your own desire to enjoy
eating. - Contrast is better than sameness. Try something new. And combine
elements that are disparate rather than similar. - Expectations must be fulfilled, so yours must be reasonable.
- The specialties of the country, the region, and the house are always the
best food, wherever you are. - Some days and times are better than others for dining. Saturday night, holidays, and chefâs night off are bad ones.
- Regular customers eat better than strangers do.
- Reservations improve your chances.
- Diners who know a lot about food and restaurants eat better than diners who know little.
- Dine with the right crowd, with no crowding.
- Wine makes food taste better, and food makes wine taste better.
- Many small courses make a better repast than few large ones.
- All-you-can-eat schemes replace excellence with bulk. Mass production has averageness as its goal. Pleasure comes only from encounters with the above average.
- Whatever you eat by force of habit soon ceases to be a pleasure.
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That seems like enough beef for 20. Where are all the other wines? I would expect nearly two cases, not 4 bottles.
7 adults and 3 children, there were also 2 bottles of Scherrer Dry Rosé. Lots of meat leftover, I had steak bites for lunch every day this week!
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Not sure if I should consider this steak or a roast. This was a 3 inch think piece of prime standing rib roast I purchased on sale at Christmas and decided it was time to get it out of the freezer.
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Beautiful cook on that. Looks perfect.
I have some still in the cryo to break down into individual steaks. They were there about a month ago and just came back.
I have no idea yet how they look as the cryo is kind of opaque.
It is on my list to do in the next couple of days.
All looks incredible. Is there a recipe for that Mac & Cheese that could be shared?
Upthread, post #4317
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