Rockets And Steaks

Reverse sear over charcoal with a dash of hickory

 

one time in middle school i went to some random fine dining place with my class. i forgot how many course meal it was but the waiter asked how i would like my steak. had no idea wtf to answer cus usually mum orders for me. i heard the answers from around the table and i kept hearing the word "rare" being thrown around so that's what i said. it was just blood on a plate. i ate the side dishes and bread.

 

Ayyyyy

 

A1 is horrible. A2 might be better

 

So no dome for the lady during the special week from the J man? Just tit slaps and thigh bites?

If your not a1 since day one what even are you

 

Last week was a wonderful steak journey and thanks to OP for allowing me to share. If you ever in Long Beach this is 555 East American near the Westin. 60 day aged Ribeye sever pepper steak style, which means it comes with a brandy based sauce.



https://www.555east.com/

 

I love ribeyes and those sides. It’s my ardent desire that our brave Rockets players not get too many elbows by the opposition in their ribeyes.

 

He is doing well in practice with the rest of the team.

 

How have I not seen this?

 

Here's the last one I absolutely nailed to perfection:

 

This guy gets it.

I'd add creamed spinach to the list.

 

"Steaks are high and so am I". He's a complete lunatic jackass, but this song rocks.

 

I had to look this up, but A1 got its name from a chef who made it for King George IV, but it was also a term in the insurance industry indicating "highest of quality" or "sturdiest" class of vessel. I don't know if the part about covering up the "tang of decay" is true, but if so... it works well because it covers up the taste of anything! :

Obtained from here:

There were no Frigidaires in the 19th Century, and meat quickly lost its freshness. To cover up the tang of decay, steak sauce was used. One of the sauces concocted in that century was A.1. Sauce.

It was created in 1824* by a chef named Henderson William Brand. He worked for an English king, George IV, who reportedly proclaimed the sauce to be “A.1.” That term had only recently come into existence. Lloyd’s of London had begun categorizing ships for insurance purposes, with “A Number 1” indicating the sturdiest of vessels. “A.1.” became a term in common parlance connoting high quality.

 

It was in the other Adams thread and started the whole steak tangent.

 

Steak: sees the heat for just a few minutes
Brisket: smoked 15+ hours
Sushi: Get that California roll nonsense out of here, beginner.