Where my fellow cooks at???

[mac5155]

They also call those cowboy cuts I think

[tifosi77]

This is a 'tomahawk steak', as it were.

This guy is listed at 38 oz on the site where I found the pic.

Cowboy steaks are generally a little smaller. But the main thing (afaik) is the reduced amount of bone.

This guy is listed as between 28 and 32 ounces.

[mac5155]

A bone in ribeye is probably my favorite steak. A lot of folks say porterhouse but I dig the ribeyes

[shafnutz05]

I enjoy a good ribeye, but it's a rare treat for me. Not for price reasons, but because I know it is tremendously fatty and I don't want to make it a habit to eat them.

[count2infinity]

flank steak is my favorite cut. it's easy to get wrong though and overcook it.

[blackjack68]

A bone in ribeye is probably my favorite steak. A lot of folks say porterhouse but I dig the ribeyes

You are correct.

[PensFanInDC]

Prime Rib...no question...

[blackjack68]

Same cut as Ribeye, so I'll allow it.

[PensFanInDC]

I know nothing about cuts of meat. Just how I like to cook them and that I like to eat them lol

[mac5155]

Prime rib is just the back half of the ribcage. same place a ribeye comes from. Prime rib is usually cooked as a roast and sliced where ribeyes are sliced and cooked as steaks.

[tifosi77]

1 bone = ribeye steak
2+ bones = standing rib roast, or 'prime rib'

The rib primal actually doesn't start until rib 6 (in front of that it's the chuck), and runs back to rib 12.

Yeah, the cuts of meat can be confusing if you don't really work on it. I mean, pork butt is the shoulder, and the top sirloin is below the sirloin.

[tifosi77]

If you're looking for a great alternative beef cut, look no further than the wondrous hanger steak.

Think a cross between a strip and a flank, coming from roughly the same part of the beast as the skirt. Best cooked hot and fast, and served on the rare side. The problem is it's really hard to find in most meat departments, and there's only one per beef critter. However, it only costs about $7/lb. If you can find it, or find a place that will special order it for you, it would be in your best interest to seek it out.

I've only had it in Mexican restaurants, but it's pretty special.

[mac5155]

1 bone = ribeye steak
2+ bones = standing rib roast, or 'prime rib'

The rib primal actually doesn't start until rib 6 (in front of that it's the chuck), and runs back to rib 12.

Yeah, the cuts of meat can be confusing if you don't really work on it. I mean, pork butt is the shoulder, and the top sirloin is below the sirloin.

I had my buddy cut some chuck steaks out of the side of beef we got this winter. Oh man, talk about a great cut of meat. It's just fatty but most of the fat is centralized and easy to cut off.

[PensFanInDC]

We usually eat steak twice a month and when we do it's almost always NY Strip for both the price and size of the cut. 1 cut is good enough for 2 meals so it's nice to have a nice steak for dinner and have leftovers to make a steak salad with the next day for lunch.

[count2infinity]

Ordered a crock of mussels tonight at dinner. Half of them came un-opened, so I wasn't going to risk anything. The bartender/server knew what was up, she said, "yeah... I didn't notice, but I wouldn't risk it either." Trying to explain it to the manager... ugh. Either they weren't cooked long enough or they were bad. You don't eat one that doesn't open on its own. Ended up just getting taken off the bill and I had had enough beer (it was happy hour) to not really need to order food, so I just ordered another beer and ate some of the wife's french fries.

So as far as cooking mussels, I love them with shallots, white wine and garlic. That's all I need for my mussels. I don't cook them very often at home because my wife hates seafood, and I order them almost any chance I get.

[viva la ben]

Mussels are just about the only shellfish i dont enjoy

[shafnutz05]

shallots, white wine and garlic.

Mm....bingo. Simple, yet decadent.

I love mussels to death. On the other hand, I absolutely despise oysters.

[tifosi77]

You don't eat one that doesn't open on its own.

They're referred to as 'mudpuppies'. It could have been dead for a week when harvested and is full of partially rotted goup and sand. Yum!

So as far as cooking mussels, I love them with shallots, white wine and garlic. That's all I need for my mussels.

I love - love - love LOVE mussels. My favorite way to cook them is a variation on mussel recipe in the Momofuku Cookbook by David Chang:

3 Tbs denjang (Korean fermented bean pasta) or shiro (white) miso (I've only ever made this with miso)
1 Tbs sherry vinegar
1 Tbs fresh ginger, peeled and minced
1 Tbs sliced scallions (greens and whites), plus 1/2 cup scallions cut into 1 1/2 inch long julienne
1 shallot, peeled and diced
3 garlic cloves, peeled and thinly sliced
2-3 pounds mussels
2 Tbs grapeseed or other neutral oil
1 C dry sake
Freshly ground black pepper to taste

Make a slurry with the denjang/miso, vinegar, half the ginger, half the garlic, and sliced scallions, set aside. Clean mussels, set aside. Add oil to a pan wide enough to accommodate the mussels in a single layer and deep enough that a lid can be placed over the mouth of the pan without touching the tops of the mussels. High heat until the oil is shimmering. Add shallot, and the other half of the ginger and garlic to the pan and stir until fragrant (about 20-30 seconds). Add the mussels, and cook for a minute or so, stirring. Add the sake and cover, cook for about 4 minutes. Discard any unopened mussels, make a small space in the pan and pour in the mixed sauce. Turn off the heat, and stir the mussels through the sauce. Divide into bowls, top with the julienne scallions. Serve with crusty bread for added yums. Including time to prep ingredients and clean the mussels, whole thing can be brought together in 20-30 minutes, depending on how fast you work.

This recipe is roughly 1/2 the volume measurements in the actual recipe. (I usually only cook for 2) But the main differences between Chang's version and mine is the addition of shallot, and I use the same amount of sake as the full recipe because I like a slightly gloopier sauce. Makes it easier for bread dippings.

[tifosi77]

On the other hand, I absolutely despise oysters.

If you are ever in Los Angeles, I will take you to a place that will change your mind.

[shafnutz05]

On the other hand, I absolutely despise oysters.

If you are ever in Los Angeles, I will take you to a place that will change your mind.

I will certainly take you up on that. I love nearly all types of seafood, but I guess I have just had a couple of bad oyster experiences. Grits of sand, etc.

[count2infinity]

I love oyster Po Boys... shad, if you ever stop by State College, I'll take you to the American Ale House to try their po boy. my god is that thing delicious.

[PensFanInDC]

I can take you to a food lion Shad. That's we got here...

[shafnutz05]

I mean, I've had oysters in Baltimore, at "renowned" oyster places, but maybe they were indeed just bad experiences. Like I said, I absolutely love mussels and could probably eat 2 pounds of them.

[PensFanInDC]

Grancille Moore's in DC has the best mussels on DC. So good. The chef was on Next Food Network Star.

[FreeCandy44]

Shad, you and me at the Mcdonalds Big Mac museum in North Huntingdon pa. Well talk crappy food...