There is your answer right there. YOU listen to a New Yorker if you want to. Me ? I'm going with the midwestern guy with the goofy laugh.John Hagan wrote:..."such as NY city's"...
John Hagan wrote:Just for the record, I was neither advocating or condemning the practice of peppering steak prior to cooking. I was just bringing it up for the sake of discussion.
And yes, a couple of (well peppered) wagyu steaks off the grill sounds great....but WTF is Greg Norman doing in the beef business?
Deb Hall wrote:John Hagan wrote:Just for the record, I was neither advocating or condemning the practice of peppering steak prior to cooking. I was just bringing it up for the sake of discussion.
And yes, a couple of (well peppered) wagyu steaks off the grill sounds great....but WTF is Greg Norman doing in the beef business?
He is already in the wine business ( and the stuff is good ). I think he owns a ranch in Australia. This from his Waygu site:
As a young man, I grew up around cattle stations in Australia's north. I worked on one of those stations - mustering cattle and rounding up strays.
Today, AAco and I are working together to bring you some of the best in steak. Established in 1824, AAco is a world-leading beef producer, with over half a million cattle under its management in Australia's north.
Deb
Adam Robinson wrote:I had the salt and pepper debate, until I remembered my extended family just puts A1 on everything and wants their meat well done, and it therefore doesn't matter whether I pre-pepper, post-pepper, or perhaps even douse my steaks with orange juice and sprite.
/Really did have to grill a nice filet mignon "really well done" for them once.
//Now they get sirloin.
Shane Campbell wrote: Don't even get me started on the evil A-1.
Users browsing this forum: No registered users and 40 guests