I'm lucky enough to have not bought red meat for home since I've moved to Alaska, except for my addiction to TX style bbq (beef brisket on the Traeger). All wild, organic, game here hence its lean nature. So I almost have the same reaction to all that marble. But hey, variety is what makes life interesting. Scotch or bourbon. Cab or Syrah. Ford or Chevy. Jazz or Reggae. Tube or Class D. It's human nature to positively react to fat, sweet, or salty. It's not obscene.
Will you hear the most beautiful music...
WITHOUT a system as you sink your teeth(you may not even NEED teeth-it’s butter soft already) into the most exquisite carnivore experience known to man?
I’ve had A3 rating and it’s akin to listening to a good room/system. I can’t imagine what just 1 bite of this amounts to. This is equivalent to having the most beautiful room/setup and a 1st press of your favorite LP?
The chef is like a musician playing an instrument. The final presentation just about put’s you holding those chopsticks dipping that $75 dollar bite w/fancy salt.
Bon Appetit!
I have to settle for a decent burger and fries.
Showing 3 responses by akgwhiz
...Says the man with the alias from the words for meat connective tissue and emulsified animal milk fat. If we are so offensive here then don't drop by. Hate to see you feel unsafe or suffer micro-aggressions. I mean you came back a day later. Personally, I'd love to have a meal and a libation with several of these contributors. Others... not so much. Maybe spin a disc or some vinyl. Host's choice of course. @larryi Filet... why it's so often served bacon wrapped. I save and freeze the smoky drippings and collagen/gelatine from my brisket to baste onto my otherwise uber-lean game. Sublte. Perfect. Kinda like bacon I'll admit ;>) For the sensitive and enlightened out there, you can pay more and try that by reducing, no-flavor, watered down "bone broth" and feel all smug and superior. Don't forget to recycle the aluminum can that was mined, smelted, and delivered to your grocery store. |