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 Post subject: Staking Their Claims:
New postPosted: May 24th, 2017, 8:38 pm 
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Joined: April 21st, 2011, 11:59 am
Posts: 2293
...But first, paraphrasing Chawlie, 'Who writes this stuff?'

Me? I got a bone to pick: Always heard, and mostly found, that the meat is more flavorful with bone-in.

A re-wind: My Bride still swoons when reminded about that blackened ribeye served up at The City's Michaul's: The bone-in, blackened (RIP Chef P. Prudhomme!) cut was so tender -- and flavorful -- that she hardly needed a knife!.

The cut ups: http://www.msn.com/en-us/foodanddrink/s ... spartandhp


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 Post subject: Re: Staking Their Claims:
New postPosted: May 24th, 2017, 9:55 pm 
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Joined: June 6th, 2009, 1:51 pm
Posts: 4206
Location: Sandbox
"The closer to the bone, the sweeter the meat."

Maybe I should be writing. None of this is really new to me. But I have no use for fru-fru salt, whether it be kosher or Himalayan or from the sea, and not much use for any salt at all, for that matter.


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