"Opinicus" > wrote ...
> "TOliver" > wrote
>
>> In the South at least, young women until recently sort of culturally
>> avoided rare meat, the province of the males in the household, yet
>> tradition required that females receive the tenderst cuts. Add the
>> matter of portion size, and the Tbone became to sort of ideal choice. We
>> still occasionally dine in a rural steakhouse/saloon which continues to
>> feature both a TBone and Porterhouse "for 2" (along with a traditoinal
>> accompaniment in season, sliced tomatoes interleaved with paper thin
>> slices of red onion).
>
> For us here in Turkey, the problem is that the T-bones are small (somewhat
> biger than a delmonico: bone-in, they weigh 500-600 grams) so that a
> T-bone is "for 1". (At least in this household.)
>

History moment....

One of the great memories of my collitch years, the Hofbrau on Austin's
Lower Near Westside (a specific description for old Austinites, South of the
Capitol but North of the River and East of Lamar), which served a thin cut
TBone "griddled" quickly on extremely hot cast iron, then served with lemon
and butter. They were small, about 12-14 ouces, but worth the drive down
from the 40 acres. These days, a Porterhouse normally describes a large
thick cut, minimum of 24 ounces and up, 32-36 for two, while a TBone for 1
would be 18-24 ounces pre-cooked.

Coming from a family where some of the beef came from rural family (or from
Dad's patients), I can live without "Prime", actually favoring the appeal of
2" thick cut "Top sirloin" raised close to the Gulf Coast, where the salt
laden air flavors the grazing and the grazers. Of course, now that all US
beef seems to have spent a chunk of its days in a feed lot, we've become
accustomed to the sweet flavor lent by corn and supplements.

TMO