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Path: ...!weretis.net!feeder9.news.weretis.net!news.quux.org!eternal-september.org!feeder2.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail From: Citizen Winston Smith <sss@example.de> Newsgroups: rec.food.cooking Subject: Re: Sunday Supper Date: Wed, 30 Oct 2024 11:56:20 -0600 Organization: A noiseless patient Spider Lines: 73 Message-ID: <vfts03$28k2u$1@dont-email.me> References: <d_yTO.248145$WXO8.209@fx13.iad> <fa767f8547630719b42c2cd457c43b56@www.novabbs.org> <vfont2$13t1d$19@dont-email.me> <12421d77b2221eb81ca3603d9e041e2d@www.novabbs.org> <7d38c0fbcaa5e87d1f9004428ec2a6f0@www.novabbs.com> <vfr5ku$1krrj$4@dont-email.me> <4ce4e936-a730-90d9-7f19-c540848ab9e3@example.net> <vfrp1h$1odlk$3@dont-email.me> <98232e47-a6f5-2c59-cd3e-0f6b271da6a3@example.net> <vftk2m$26psu$22@dont-email.me> <fd2d10d1-296f-fead-6c41-1d11e86c5d45@example.net> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 7bit Injection-Date: Wed, 30 Oct 2024 18:56:20 +0100 (CET) Injection-Info: dont-email.me; posting-host="1172f25d0d86c7cf039de132e82d377d"; logging-data="2379870"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX18wtuzYb0hT68otjFpj+b6bCnwUtieAy58=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:xFpPZj+4a5QvQkrkrzPzxIBMBNk= In-Reply-To: <fd2d10d1-296f-fead-6c41-1d11e86c5d45@example.net> Content-Language: en-US Bytes: 3889 On 10/30/2024 11:48 AM, D wrote: > > > On Wed, 30 Oct 2024, Citizen Winston Smith wrote: > >> On 10/30/2024 6:45 AM, D wrote: >>> >>> >>> On Tue, 29 Oct 2024, Citizen Winston Smith wrote: >>> >>>> On 10/29/2024 3:05 PM, D wrote: >>>>> >>>>> >>>>> On Tue, 29 Oct 2024, Citizen Winston Smith wrote: >>>>> >>>>>> On 10/28/2024 6:02 PM, ItsJoanNotJoAnn wrote: >>>>>>> On Mon, 28 Oct 2024 22:24:45 +0000, dsi1 wrote: >>>>>>>> >>>>>>>> A steak cut from a loin wouldn't be called a porterhouse steak >>>>>>>> these >>>>>>>> days. Back in the old days, you would be able to have something >>>>>>>> like a >>>>>>>> strip steak or a filet but probably not a porterhouse. You'd >>>>>>>> really need >>>>>>>> a piece of machinery capable of cutting through a bone cleanly. >>>>>>>> >>>>>>>> >>>>>>> https://ownthegrill.com/t-bone-vs-porterhouse-steak/ >>>>>> >>>>>> Check the prices from their link: >>>>>> >>>>>> https://snakeriverfarms.com/products/porterhouse-steak >>>>>> >>>>>> $139.00 >>>>>> The SRF American Wagyu Porterhouse includes both a savory New York >>>>>> strip and a tender filet mignon. The filet portion and overall >>>>>> weight is greater than our Wagyu T-bone. Average weight is 32 oz. >>>>>> >>>>>> And it does not look to have anywhere near the fat marbling of >>>>>> Japanese Wagyu. >>>>>> >>>>> >>>>> Not even close. I need more marbling for that price! >>>> >>>> Even their $10 premium gold level is lacking. >>>> >>>> No one beats Japan at things they do best. >>>> >>> >>> This is the truth! I remember when I was there, they'd have street >>> food vendors selling wagye beef skewers. Expensive, yes, but it would >>> just melt in your mouth. Absolutely amazing! >> >> Their attention detail every tangible thing is truly a thing to marvel >> at. >> >> Climb on a Japanese scenic restaurant train with me for some proof of >> excellence: >> >> https://www.youtube.com/watch?v=8ZEYWGEr1oo >> >> ...right down to the flashlights at the right time! >> > > Excellent, this could be the video for tonights "TV". Thank you for the > link! You're welcome, his entire channel is a delight for armchair travelers. And frankly getting to see non-urban centric travels in Japan is a treat - so many ferries and trains, each one sporting the most wonderful vending machine dishes imaginable.