This angries up the blood more than a 2-pound porterhouse.

Site requires Media Player 6.4 Shim Add-On? WTF??

Elmer's glue for white meat, Gorilla glue for red.

Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

ongbok: But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

Actually there are a few left in the US. Also Sizzler is now owned by an Australian company.

/yeah I had to google that

more fear-mongering...

ongbok: Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

It's only fair since they sent us Outback.

I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,

I've been using meat transglutaminase for a while. I'm not trying to pass off scraps as steak. It's useful for a bunch of interesting molecular gastronomy sorts of applications. You can have stuffed chickens with nothing to sew up, duck and beef on the same piece of meat, pasta made entirely of meat and lots of other fun effects.

MTG is not dangerous. The EU banned one product but rescinded it after further research. The only risk is contamination. Every cut you make in a piece of meat has a chance for bacteria. If you're going to make "Mosaic steak" you need to cook thoroughly so that all those edges get sterilized.

ZAZ: I bet submitter has something against plywood too.

Only if subby is a termite

Somebody get me a Wonder Meat Maker, 1 slab of mole rat meat and 1 bottle of wonderglue.

Walmart sells meat, don't they?

Three Crooked Squirrels: ongbok: Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.



We have one here in Salt Lake City. Couldn't find a good picture, but it's the one above. It sits at the edge of Sugarhouse Park. The wife and I call it "Salt Lake City's Tavern on the Green", for obvious reasons.

We have one just south of Seattle, in South Center. A couple Shakey's hidden away too.

That's why I just buy the cheap cuts and brine them at room temp all day. makes delicious.

mrlewish: That's why I just buy the cheap cuts and brine them at room temp all day. makes delicious.

Or season, vacuum pack and cook sous vide.

Digitalstrange: I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,

That's why it literally says "Prime Rib" on the menu... as in, there were quotes around the words ON the menu.

How is this different from Spam?

This is why we should let the market pol__e itself.

You had to say mignon and give me a sad.
Screw you subby.

I can't believe all of you retarded rationalizing low-standard apologists are honestly "totally cool" with being lied to explicitly, being charged even money to eat the industry's garbage, increasing your risk of food poisoning, completely unaware if your cut of meat is a single piece actually from where it is labeled to be. This is why businesses can step on us, because you're letting them. If you sell me a steak, it has to actually be a slab of meat, not your messed up thrombin-treated frankenloaf.

Digitalstrange: I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,

Ponderosa (Pondegrosser) calls itself a "steak house."

Look closer. It say filaria minkum on the menu. Cant just place you order without checking anymore

Calmamity: Everybody fall apart!

Good thing they have the meat glue to put us back together.

this reminds of rei do gado in downtown san diego.

ongbok: ...the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

News to me and the one within walking distance of LAX, too. The things you learn on Fark.

meat glue = baby gravy

We should have an Administration that monitors Food & Drugs for safety.