On 10/12/2022 7:01 PM, jmcquown wrote:
> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net>
>> wrote:
>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>> to do with that stuff and show you how to consume it.
>>
>>
>> Here's the spread. Neither of us could finish the steak. :)
>>
>> <https://postimg.cc/rKB775cz>
>
>
> Looks fantastic!  The thing about porterhouse steaks, one person gets
> the NY strip side, the other gets the ribeye.

If that's true, I've just been educated. I've never studied cow anatomy.
So a porterhouse steak is just a combo of ribeye and strip
steaks...along with the bone?

On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>
>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>> to do with that stuff and show you how to consume it.
>
>
> Here's the spread. Neither of us could finish the steak. :)
>
> <https://postimg.cc/rKB775cz>

Did you share that glass of wine?
Dinner looks very good.

I always try to save some steak from dinner.
Easily sliced thin the next day when cold.

My favorite leftover steak treat:
- one slice of hot buttered toast
- fold over then fill with some thin sliced steak
(cold steak slices, not reheated)
- salt the steak heavily

Make about 3 of these for one good snack.

On Thu, 13 Oct 2022 11:52:48 -0400, Gary <g.majors@att.net> wrote:

>On 10/12/2022 7:01 PM, jmcquown wrote:
>> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net>
>>> wrote:
>>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>>> to do with that stuff and show you how to consume it.
>>>
>>>
>>> Here's the spread. Neither of us could finish the steak. :)
>>>
>>> <https://postimg.cc/rKB775cz>
>>
>>
>> Looks fantastic!  The thing about porterhouse steaks, one person gets
>> the NY strip side, the other gets the ribeye.
>
>If that's true, I've just been educated. I've never studied cow anatomy.
>So a porterhouse steak is just a combo of ribeye and strip
>steaks...along with the bone?
>
Keep going and you get a cow!

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Thu, 13 Oct 2022 11:55:14 -0400, Gary <g.majors@att.net> wrote:

>On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>>
>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>> to do with that stuff and show you how to consume it.
>>
>>
>> Here's the spread. Neither of us could finish the steak. :)
>>
>> <https://postimg.cc/rKB775cz>
>
>Did you share that glass of wine?

Leo doesn't share. Bloody communism.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Thursday, October 13, 2022 at 5:52:54 AM UTC-10, Gary wrote:
> On 10/12/2022 7:01 PM, jmcquown wrote:
> > On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
> >> On 2022-10-10, itsjoan...@webtv.net <itsjoan...@webtv.net>
> >> wrote:
> >>> Too bad I don't have plane ticket booked to Reno or I'd show you what
> >>> to do with that stuff and show you how to consume it.
> >>
> >>
> >> Here's the spread. Neither of us could finish the steak. :)
> >>
> >> <https://postimg.cc/rKB775cz>
> >
> >
> > Looks fantastic! The thing about porterhouse steaks, one person gets
> > the NY strip side, the other gets the ribeye.
> If that's true, I've just been educated. I've never studied cow anatomy.
> So a porterhouse steak is just a combo of ribeye and strip
> steaks...along with the bone?

Typically, it's a NY steak and a tenderloin i.e., a filet mignon. Usually, the filet mignon is located on the right side of the bone.

On 2022-10-13, Gary <g.majors@att.net> wrote:
> On 10/12/2022 7:01 PM, jmcquown wrote:
>> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net>
>>> wrote:
>>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>>> to do with that stuff and show you how to consume it.
>>>
>>>
>>> Here's the spread. Neither of us could finish the steak. :)
>>>
>>> <https://postimg.cc/rKB775cz>
>>
>>
>> Looks fantastic!  The thing about porterhouse steaks, one person gets
>> the NY strip side, the other gets the ribeye.
>
> If that's true, I've just been educated.

I'm afraid you've just been misinformed.

> I've never studied cow anatomy.

You should. It's always better to know than not know.

> So a porterhouse steak is just a combo of ribeye and strip
> steaks...along with the bone?

No, it's a strip steak and a filet mignon (tenderloin). Along with the
bone that separates the two.

--
Cindy Hamilton

On 10/13/2022 5:10 PM, Cindy Hamilton wrote:
> On 2022-10-13, Gary <g.majors@att.net> wrote:
>> On 10/12/2022 7:01 PM, jmcquown wrote:
>>> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>>>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net>
>>>> wrote:
>>>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>>>> to do with that stuff and show you how to consume it.
>>>>
>>>>
>>>> Here's the spread. Neither of us could finish the steak. :)
>>>>
>>>> <https://postimg.cc/rKB775cz>
>>>
>>>
>>> Looks fantastic!  The thing about porterhouse steaks, one person gets
>>> the NY strip side, the other gets the ribeye.
>>
>> If that's true, I've just been educated.
>
> I'm afraid you've just been misinformed.
>
>> I've never studied cow anatomy.
>
> You should. It's always better to know than not know.
>
>> So a porterhouse steak is just a combo of ribeye and strip
>> steaks...along with the bone?
>
> No, it's a strip steak and a filet mignon (tenderloin). Along with the
> bone that separates the two.
>
Yes, I was incorrect. It is the strip and the tenderloin filet
separated by the bone. Still very large steaks and I'd always cut them
away from the bone and cook them separately. As Dave said, his wife
likes hers cooked a little more than his and the filet cooks a little
faster. Still a valid reason to separate them from the bone or figure
out how to cook one side more well done than the other. Then save the
bones for making beef stock. :)

Jill

jmcquown wrote:
> On 10/13/2022 5:10 PM, Cindy Hamilton wrote:
>> On 2022-10-13, Gary <g.majors@att.net> wrote:
>>> On 10/12/2022 7:01 PM, jmcquown wrote:
>>>> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>>>>> On 2022-10-10, itsjoannotjoann@webtv.net
>>>>> <itsjoannotjoann@webtv.net>
>>>>> wrote:
>>>>>> Too bad I don't have plane ticket booked to Reno or I'd show
>>>>>> you what
>>>>>> to do with that stuff and show you how to consume it.
>>>>>
>>>>>
>>>>> Here's the spread. Neither of us could finish the steak. :)
>>>>>
>>>>> <https://postimg.cc/rKB775cz>
>>>>
>>>>
>>>> Looks fantastic!  The thing about porterhouse steaks, one
>>>> person gets
>>>> the NY strip side, the other gets the ribeye.
>>>
>>> If that's true, I've just been educated.
>>
>> I'm afraid you've just been misinformed.
>>
>>> I've never studied cow anatomy.
>>
>> You should.  It's always better to know than not know.
>>
>>> So a porterhouse steak is just a combo of ribeye and strip
>>> steaks...along with the bone?
>>
>> No, it's a strip steak and a filet mignon (tenderloin).  Along
>> with the
>> bone that separates the two.
>>
> Yes, I was incorrect.  It is the strip and the tenderloin filet
> separated by the bone.  Still very large steaks and I'd always cut
> them away from the bone and cook them separately.  As Dave said,
> his wife likes hers cooked a little more than his and the filet
> cooks a little faster.  Still a valid reason to separate them from
> the bone or figure out how to cook one side more well done than the
> other.  Then save the bones for making beef stock. :)
>
> Jill
>

Normal brained people throw that shit out their window.

On 10/13/2022 11:52 AM, Gary wrote:
> On 10/12/2022 7:01 PM, jmcquown wrote:
>> On 10/12/2022 4:03 PM, Leonard Blaisdell wrote:
>>> On 2022-10-10, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net>
>>> wrote:
>>>> Too bad I don't have plane ticket booked to Reno or I'd show you what
>>>> to do with that stuff and show you how to consume it.
>>>
>>>
>>> Here's the spread. Neither of us could finish the steak. :)
>>>
>>> <https://postimg.cc/rKB775cz>
>>
>>
>> Looks fantastic!  The thing about porterhouse steaks, one person gets
>> the NY strip side, the other gets the ribeye.
>
> If that's true, I've just been educated. I've never studied cow anatomy.
> So a porterhouse steak is just a combo of ribeye and strip
> steaks...along with the bone?
>
>
>
>

Not exactly

What 3 cuts of meat are in a porterhouse?

The porterhouse is a composite steak that's derived from the point where
the tenderloin and top loin meet. If you remove the bone and cut out the
two steaks that make up the porterhouse, you get a tenderloin steak and
a top loin (or New York strip steak).

What is better T-bone or porterhouse?

Both T-bone and porterhouse steaks are made of two kinds of beef, cook
at different rates and taste best at different temperatures. However,
porterhouse steaks have more filet compared to T-bone steaks and are
best for people who want bigger portions for two

On 10/13/2022 17:48, Hank Rogers wrote:
> jmcquown wrote:
>> Then save the bones for making beef stock. :)
>>
>> Jill
>
> Normal brained people throw that shit out their window.

LOL you beat me to it!

On Wednesday, October 12, 2022 at 6:26:23 PM UTC-5, Leonard Blaisdell wrote:
> On 2022-10-12, Dave Smith <adavid...@sympatico.ca> wrote:
>
> > Looks pretty darned good. No wonder you could not finish the steak. My
> > wife and I usually split a Porterhouse. She likes the strip loin side
> > so I have to suffer through the filet. I have to remember to cut it off
> > before it is done to her taste. She likes it cooked a little more than I
> > like mine and the tenderloin cooks faster. The sacrifices I make.
> I should have put a Budweiser right next to the wine. I see that now.
> But, no! It was our anniversary! The sacrifices I make. ;)
>
I bought a big box of Budweiser to use as emergency
beer--mistake. It's so repulsive that it needs to be
chased with decent beer. Cereal grains means rice,
and "the choicest hops" means that they *chose* the
shittiest hops, used as little as they could, and boiled
every last bit of shittiness out of the cheap hops.

--Bryan

On Thursday, October 13, 2022 at 9:08:42 PM UTC-4, bryang...@gmail.com wrote:
> On Wednesday, October 12, 2022 at 6:26:23 PM UTC-5, Leonard Blaisdell wrote:
> > On 2022-10-12, Dave Smith <adavid...@sympatico.ca> wrote:
> >
> > > Looks pretty darned good. No wonder you could not finish the steak. My
> > > wife and I usually split a Porterhouse. She likes the strip loin side
> > > so I have to suffer through the filet. I have to remember to cut it off
> > > before it is done to her taste. She likes it cooked a little more than I
> > > like mine and the tenderloin cooks faster. The sacrifices I make.
> > I should have put a Budweiser right next to the wine. I see that now.
> > But, no! It was our anniversary! The sacrifices I make. ;)
> >
> I bought a big box of Budweiser to use as emergency
> beer--mistake. It's so repulsive that it needs to be
> chased with decent beer. Cereal grains means rice,
> and "the choicest hops" means that they *chose* the
> shittiest hops, used as little as they could, and boiled
> every last bit of shittiness out of the cheap hops.
>
> --Bryan
Try Coors Banquet for a decent box.

On 10/13/2022 8:47 PM, Michael Trew wrote:
> On 10/13/2022 17:48, Hank Rogers wrote:
>> jmcquown wrote:
>>> Then save the bones for making beef stock. :)
>>>
>>> Jill
>>
>> Normal brained people throw that shit out their window.
>
> LOL you beat me to it!

I would think that any dog owner would give the raw bone to their dog
for a good treat.

The raw bone, not the bone after making stock which will leach out most
of the flavor.

Beloved dogs are "family members" too.

Ed Pawlowski wrote :

> What 3 cuts of meat are in a porterhouse?

1) New York strip
2) Tenderloin
I give up! What is the third cut of meat in a porterhouse?

--
Then there's Preparation H.
But . . . haven't you ever wondered what happened to
Preparations A thorugh G

On 10/14/2022 10:11 AM, heyjoe wrote:
> Ed Pawlowski wrote :
>
>> What 3 cuts of meat are in a porterhouse?
>
>
> 1) New York strip
> 2) Tenderloin
> I give up! What is the third cut of meat in a porterhouse?
>

It was a strange write up. 2 pieces if you include bone.

On Fri, 14 Oct 2022 Ed Pawlowski wrote:
>On 10/14/2022 heyjoe wrote:
>> Ed Pawlowski wrote :
>>
>>> What 3 cuts of meat are in a porterhouse?
>>
>> 1) New York strip
>> 2) Tenderloin
>> I give up! What is the third cut of meat in a porterhouse?
>
>It was a strange write up. 2 pieces if you include bone.

One piece when ground and made into burgers... I'll ocassionally do
that with a porterhouse... sometimes porterhouse is on sale and there
are extra thick steaks for great burgers.
The pan fried bone makes a great vegetable soup. This time of year I
have an abundance of veggies in the garden that need harvesting...
this year a bumper crop of eggplant, excellent stewed with romas...
maybe add porterhouse meat-a-balles.

Ratatouille certainly looks like it requires a lot of hard work to
make, but the real beauty is that it couldn’t be easier. This classic
French dish just happens to be one of the most perfect ways to enjoy
late summer produce.

On Friday, October 14, 2022 at 2:34:25 AM UTC-10, Gary wrote:
> On 10/13/2022 8:47 PM, Michael Trew wrote:
> > On 10/13/2022 17:48, Hank Rogers wrote:
> >> jmcquown wrote:
> >>> Then save the bones for making beef stock. :)
> >>>
> >>> Jill
> >>
> >> Normal brained people throw that shit out their window.
> >
> > LOL you beat me to it!
> I would think that any dog owner would give the raw bone to their dog
> for a good treat.
>
> The raw bone, not the bone after making stock which will leach out most
> of the flavor.
>
> Beloved dogs are "family members" too.

It's a choking hazard to give dogs a cooked bone. Well, that's what I hear. My brother's gives his dogs a whole raw deer head. After a few days, the entire head is gone - everything, including the antlers. It's kind of a disgusting practice. OTOH, it's all natural, organic, and gluten free.

On 2022-10-14, Thomas <canope234@gmail.com> wrote:

> Try Coors Banquet for a decent box.

Back in the Eighties, Coors of Golden Colorado went "prepubescent woke".
They started promoting off-road vehicle legislation. I sneered at Pete
Coors during a Ducks Unlimited function and switched to Bud.
I drank Coors for thirty years. I now have drank Bud for thirty years.
Both sold out to European conglomerates, and I don't like boutique beer
or any other alternative. So...Bud it is.
In the above paragraph, proper English is "have drunk", but we all know
where that would have gone. Hic! Dammit!

On 10/14/2022 12:24 PM, Sheldon Martin wrote:
> On Fri, 14 Oct 2022 Ed Pawlowski wrote:
>> On 10/14/2022 heyjoe wrote:
>>> Ed Pawlowski wrote :
>>>
>>>> What 3 cuts of meat are in a porterhouse?
>>>
>>> 1) New York strip
>>> 2) Tenderloin
>>> I give up! What is the third cut of meat in a porterhouse?
>>
>> It was a strange write up. 2 pieces if you include bone.
>
> One piece when ground and made into burgers... I'll ocassionally do
> that with a porterhouse... sometimes porterhouse is on sale and there
> are extra thick steaks for great burgers.

That's a huge waste of money. Porterhouse is one of the more expensive
steaks on the market. You grind it up for burgers?

> The pan fried bone makes a great vegetable soup. This time of year I
> have an abundance of veggies in the garden that need harvesting...
> this year a bumper crop of eggplant, excellent stewed with romas...
> maybe add porterhouse meat-a-balles.
>
Porterhouse meatballs. Wow.

Jill

On Sat, 15 Oct 2022 20:58:18 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/14/2022 12:24 PM, Sheldon Martin wrote:
>> On Fri, 14 Oct 2022 Ed Pawlowski wrote:
>>> On 10/14/2022 heyjoe wrote:
>>>> Ed Pawlowski wrote :
>>>>
>>>>> What 3 cuts of meat are in a porterhouse?
>>>>
>>>> 1) New York strip
>>>> 2) Tenderloin
>>>> I give up! What is the third cut of meat in a porterhouse?
>>>
>>> It was a strange write up. 2 pieces if you include bone.
>>
>> One piece when ground and made into burgers... I'll ocassionally do
>> that with a porterhouse... sometimes porterhouse is on sale and there
>> are extra thick steaks for great burgers.
>
>That's a huge waste of money. Porterhouse is one of the more expensive
>steaks on the market. You grind it up for burgers?
>
>> The pan fried bone makes a great vegetable soup. This time of year I
>> have an abundance of veggies in the garden that need harvesting...
>> this year a bumper crop of eggplant, excellent stewed with romas...
>> maybe add porterhouse meat-a-balles.
>>
>Porterhouse meatballs. Wow.
>
>Jill

Was on sale, $3.99/lb, I got 4 large burgers and 4 small meatballs.