posted on Sep, 4 2009 @ 08:09 AM
Originally posted by DrumsRfun
Also,are you a chef Yeahright?I have seen a few of your posts in this forum and you seem like you really know what your doing with food.
Not even a little bit. But I do like to eat me some meat. By the way, Kobe is a type of beef, not a cut. Refers specifically to the beef that comes
from Waygu cattle. So you could get a Kobe beef porterhouse but it will probably set you back $100+ per steak
Unless you're a serious beef eater (which I am) and a real artist cooking (which I am not) I wouldn't spend the money. I'd stick with a good
Choice cut (a step below Prime but still very good), cook it right (meaning don't overcook it), and you'll be happy.
High end restaurants glom up most of the Prime grade. What you'll find in markets and butcher shops, with rare exception, is Choice grade. Think of
it like this - unless you have a very sophisticated and educated palate, you'll not likely see a difference between a $15 bottle of good wine and a
$75 bottle. And I wouldn't. I know next to nothing about wine. I prefer a good Beefeater martini or two on the rocks before dinner and maybe a
Grand Mariner with a cup of coffee after. Wine goes in the salad dressing
By the way, a steak butter recipe I like is some unsalted butter mashed up with some blue cheese and a few drops of hot sauce. If I have a great cut
of steak t work with, no additional adornment is really necessary though, maybe other than the pat of butter melting right at the end as the steak
[edit on 9/4/2009 by yeahright]