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- Aug 11, 2008
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Same vibes
Edit: Death to the new Sherdog and it's inability to work properly
It works properly... 100% of the time, 10% of the time.
![]()
Same vibes
Edit: Death to the new Sherdog and it's inability to work properly
Man, what kind of meat are you eating that you can't eat a medium rare steak without worry of it harming you?
Is this a thing in America? That you might be at a restaurant where you can't trust a medium rare steak not to poison you? I live in Canada, and over here this is patently NOT a thing.
Indeed, this place was primo. Prob still one of the best restaurants, definitely steak place, I've ever been to, but it was only "ok" compared to Olive Garden to her lolol.
A proper steakhouse in Dallas is about as good as you're gonna get, too.
It works properly... 100% of the time, 10% of the time.
I agree that ribeye is perfectly good at medium. A really fatty cut like that can be cooked more for sure. If I overcook it a bit im not mad about it. I went on a streak over the summer of eating 2 ribeyes a week. Got those things to perfectionDelicious, I actually take ribeye in particular to medium, thats when the fat truly renders down and becomes so good. Other cuts with less fat are delicious medium rare though
Colby's funny. You can tell he doesn't believe he's pound for pound champ. I think he lies to be more trumpanzee-like.
You gringos love raw meat. Disgusting.
A proper steakhouse in Dallas is about as good as you're gonna get, too.
Sweet as pie, too; but maybe like 6-7 years of periodically cooking steaks thinking that the temp of the pan was too high, the thermometer wasn't placed right or malfunctioning, that there were different standards of rare and medium, etc... even though she was always to sweet about it; I was about to give up.
Yeah, I'm not guessing that Leon's the type to deviate from any type of plan whatsoever.
Looked well done.
Might've been the camera angle, though.
Don't the meat companies put a red coloring to the meat and that's why it is that way? Like, it's not blood.