2019-12-28 at 11:32 PM UTC
Fonaplats
victim of incest
[daylong jump-start that nome]
Went to O'Charleys.
I got the prime rib for $10.
The steak was 70%fat, the potato's skin was tough as leather and the mac and cheese wasnt done.
I ate it but then Chell said
"Im not one to complain but imma complain"
And that's how i ate free.
I did pay for Chell's food. She liked it.
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2019-12-28 at 11:42 PM UTC
I like how you complained but ate almost all the fucking plate.
I would have kicked your cheap skate ass out along with your grandma.
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2019-12-29 at 12:36 AM UTC
Prime rib for $10 should have been a clue
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2019-12-29 at 2:56 AM UTC
This is why you should never eat anything other than filet mignon, anything else will be gristly garbage.
Also you always take a gamble going to a restaurant, it's better to just cook for yourself.
2019-12-29 at 2:58 AM UTC
I bet those fries were ice cold by the time you got then
2020-01-01 at 5:46 PM UTC
Originally posted by Japan-Is-Eternal
This is why you should never eat anything other than filet mignon, anything else will be gristly garbage.
Also you always take a gamble going to a restaurant, it's better to just cook for yourself.
Filet mignon is overrated, it's all tenderness with little marbling and is lacking in flavor compared to a good ribeye or Delmonico. Even some strip steak is better than boring ass "melt-in-your-mouth" filet mignon.
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2020-01-01 at 6:24 PM UTC
STER0S
Space Nigga
[the disappointingly unanticipated slab]
i cant eat meat without rice.
2020-01-01 at 8:39 PM UTC
i could tell that steak was shit without even reading the post. I wouldve sent it back immediately. I hate gristle. The NY Strips and ribeyes i get from costco are great. Super fresh, large area free of gristle, 2-2.5” thick. real nice. Just a run of kosher salt n black pepper, seared 3 min on both sides and then in the oven in a cast iron skillet for like 4 min at 400. Dunk a rosemary spring in the fat drippings and baste it back over the top.
2020-01-01 at 8:53 PM UTC
the best cut i have ever had was a porterhouse. remove the t-bone from it, and the meat is comparable to a strip or delmonico.
think ill try casper's recipe on it, but i like mine medium rare, not medium well.
2020-01-01 at 9:02 PM UTC
you can make it medium rare by letting it just sit wrapped in foil after the sear instead of finishing in the oven.
mine usually come out medium, but i think thats only bc i dont let them rest to room temp. i always forget. Quick pat dry withpaper towels, rubsalt n pepper, then right on the grill, banked coals both sides with the fat caps on the steaks pointed to center ( Cant tell you how many steaks ive had ruined by fat flare ups)
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2020-01-01 at 9:31 PM UTC
That sounds like a good title for a thread...How Many Times Have You Experienced Fat Flare Ups?
Should get some interesting responses.
2020-01-02 at 12:51 AM UTC
you should have got the ribeye or the delmontico (ง ͠° ͟ل͜ ͡°)ง
2020-01-02 at 1:21 AM UTC
Fonaplats
victim of incest
[daylong jump-start that nome]
It looked a hell of a lot more edible on the menu.
2020-01-02 at 1:22 AM UTC
it was probably a picture of a delmontico or a ribeye (ง ͠° ͟ل͜ ͡°)ง
libtard, hahahahhahahahhahahahahahhahahaha
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