On 12 Jul 2005 19:04:38 -0700, Sheldon wrote:

> It would help a heck of a lot more if you simply described the steak
> and not bother with all of that fercocktah useless crapola you wrote.
>
> What kinda steak you talking, ham, salmon, swordfish, halibut, mako,
> beef, tube? Which cut and how thick? No one can really help you
> beyond offering wild speculation if all the information you indicate is
> about your fercocktah pan (yoose gonna eat the steak or the pan)? You
> gotta say exactly what GOESINTO the pan.

Unless otherwise specified, we can safely assume the steak in question
is beef and respond in kind. Only a total moron would say "steak" and
not be talking about anything other than beef - without any hint to
the contrary.