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Skip the carnations? Language playing tricks on me here, what do you mean?bro, skip the carnations next time and go with the bone in ribeye!
Bring steak instead of flowers next time you come to visit. (insert facelick emoji here)Skip the carnations? Language playing tricks on me here, what do you mean?
Also, isn't that prime rib the same as the bone in ribeye?
I feel really stupid now. lolBring steak instead of flowers next time you come to visit. (insert facelick emoji here)
(pretend he's rolling back and forth across the screen)I feel really stupid now. lol
Steak, beer and a joint.
prime rib in the states is usually a roast...not always bone-in (maybe never bone-in?)Also, isn't that prime rib the same as the bone in ribeye?
Search for some videos by Guy Crosby, PhD. about searing, salt, marinades, etc. It's actually pretty interesting.also, was thinking, if we do a traditional sear to lock in the juices when cooking,
wouldn't a reverse sear imply that juices are lost during initial cooking?
I don't get it....
Dude.prime rib in the states is usually a roast...not always bone-in (maybe never bone-in?)
It seems these guys roast the whole piece and only cut the stakes once it's done. I love the flavour from the Maillard reaction though, you don't get that here.Dude.
Lawry's The Prime Rib Beverly Hills | Lawry's Restaurants. Inc.
The moment you arrive, you’ll know Lawry's The Prime Rib is an extraordinary restaurant – a place of grand style, classic elegance, and luxurious comfort.www.lawrysonline.com
that's was kind of my point, but you know how lawyers are....It seems these guys roast the whole piece and only cut the stakes once it's done. I love the flavour from the Maillard reaction though, you don't get that here.
Was getting at the bone in part. Sounds like a trip to Beverly Hills is in order.that's was kind of my point, but you know how lawyers are....
That’s a tight looking grill/setup.That was probably the best steak I've ever grilled. Tender, moist and tasty. I was too busy eating to take photos of the results.
View attachment 81023
prime rib in the states is usually a roast...not always bone-in (maybe never bone-in?)
also, was thinking, if we do a traditional sear to lock in the juices when cooking,
wouldn't a reverse sear imply that juices are lost during initial cooking?
I don't get it....
about to file via your referral. convinced the witness to come back toWas getting at the bone in part. Sounds like a trip to Beverly Hills is in order.
That Tomawk looks good! They didn't clean the bone, I like it, precious meat in there.How's this one? Tomahawk ribeye with the entire rib bone. It looked so ridiculous I had to take a pic. I was at this place recently and a table of four ordered one and it was like 3 feet long and at least 3-4" thick. $125 and the chef trimmed and sliced it all up on a giant platter with sides and stuff. The group also had a dog and it was in heaven munching on that bone on the patio. it was the biggest steak I've ever seen in my life by a mile.
View attachment 81073
You can kiss your tourist visa goodbye with that Anti American attitude.That Tomawk looks good! They didn't clean the bone, I like it, precious meat in there.
This is basically the same as the Prime Rib but with a longer bone (PrimeRib is roughly 15cm, while the Tomahawk is around 30cm. And no, I won't use fucking inches, CMs are much, much easier).
I'm jonesing for this now.