On Thursday, March 5, 2015 at 10:50:02 AM UTC-10, Bryan-TGWWW wrote:
> On Thursday, March 5, 2015 at 1:36:24 PM UTC-6, dsi1 wrote:
> > On Thursday, March 5, 2015 at 6:46:38 AM UTC-10, notbob wrote:
> > > On 2015-03-05, jmcquown > wrote:
> > >
> > > > tender piece of beef? Similarly, why would anyone dump steak sauce on it?
> > >
> > > Way back, when I was first married and my income was increasing, I
> > > tried filet mignon for 4 wks. They were all purchased from different
> > > mkts. Surprisingly --for me, at least-- the most tender filet of the
> > > four was absolutely terrible. Zero flavor. Could cut it with yer
> > > fork, but had as much flavor as the foam tray it came packaged in.
> > > Unfortunately, I had no stk sauce.
> >
> > I had dinner at a steakhouse on a company's tab. The beef option was a filet mignon. What a waste of a free steak! Had they served me a porterhouse, then I would be buying product from them this very day.
> >
> > I once served a steak that was in the back of my refrigerator for way too long. It was absolutely putrid. OTOH, it fried up beautifully, and was wonderfully tender. My dad called it an "aged" steak. I thought the taste was "complex" and still have dreams about eating that rotten meat. Nice dreams, that is.
> >
> An Andy steak.
> > >
> > > nb
>
> --Bryan

This is way against my better judgement but OK, I'll bite. What's an "Andy steak?" Try to see if you can get through this without speaking ill of the dead. OTOH, I don't want to cramp your style so fire away if you feel the need to. :-)