So, who likes steak?

[Guest Brian]

No it's not. Get it to the right temeperature, their dead. Let the meat rest so the blood doesn't come spilling out when you cut it. Otherwise, you have a flavorless cut. Ask for well-done in a restaurant and they'll give you a different cut of meat because there's no difference. Common practice. And they'll throw it in the fryer.

[Guest Agent of Oblivion]

Hey, works for me. I don't order any expensive cuts anyway. I just want a semi-burnt tough chewy piece of meat to dump A-1 and Hot Sauce on.

[Guest Spaceman Spiff]

living in Seattle has a lot of fresh fish and generally they'll throw in the comp fishheads for soup and grilled eyes.

Whoa, whoa, whoa. Back up.

 

"Grilled eyes"?

[Guest El Satanico]

Then why even bother with a steak. If you only want to taste a1and hot sauce eat a hamburger.

[Guest Agent of Oblivion]

Because Steak tastes better than hamburger, no matter how you cook it, but especially if it's supremely well done.

[Guest Brian]

I don't know how you can tell the difference when it's overcooked.

 

Grilled eyes. What's wrong?

[Guest bigdunn20]

UHHH WHY DID I READ THIS THREAD???

 

As a college student, I really miss having 27 ounce porterhouses from home.

 

With a pat down of garlic and Schilling's FANTASIC Montreal Seasoning, and served with sauteed mushrooms.

[Guest Agent of Oblivion]

Why would someone want to eat an EYEBALL?

 

That can't be the tastiest part of an animal. I've never had one, so I can't say, but the thought of biting into that cornea, and having the vitreous humor ooze out...nah. That's enough of that.

[Guest Brian]

Fish eyeballs are really silky and creamy. I don't know what I like exactly about it, but oer the years you just get accustomed to it. Like pig's feet, pate, etc.