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sf[_7_]

On Sat, 15 Nov 2008 14:16:13 GMT, (Phred)
wrote:

>Hah! That's probably similar to what I recall from years ago. Our
>terminology is different (and mine may have been misleading) but the
>concept of a porterhouse being better than "common" T-bone seems to be
>consistent across cultures. ;-)
>
>These days the Oz "porterhouse" is the inferior part of the T-bone --
>your "loin" -- if I have correctly interpreted anatomical features.

Here the Porterhouse includes a bit of the tenderloin, a T-Bone does
not.

--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West