On Tue, 12 Jul 2011 03:59:58 -0700 (PDT), Tommy Joe wrote:

> On Jul 9, 7:39*pm, Sqwertz > wrote:
>> Since this has been the subject of a few conversations here, and even
>> confusion among most of the top chefs, butchers, and even the general
>> manager and head chef at the new Delmonico restaurant.
>>
>> To make a long story short: *They're all wrong. *It's Top Sirloin.
>>
>> http://www.steakperfection.com/delmonico/Steak.html
>>
>> I originally placed my bets on #1 and #4 while I read that - they're
>> right next to each other on the cow and are my two favorite steaks.
>>
>> -sw
>
>
> I have found through my life's experience that the most tender
> meats belong to animals that cried a lot before they died. Look at
> the lamb and the hog for example. They do a lot of crying before
> slaughter, even more than the cows. The fish may cry, but their tears
> are silent and lost in the vastness of the sea. I still think the
> delmonico steak is the same as the one called Spencer. They look the
> same to me. I'm talking about the boneless ones, the fillets. Almost
> too much marbling sometimes. I would not however bet on this as I
> really don't know, only saying they sort of looked the same.
>
> The tender ones cry a lot,
> TJ

Flagged as serial killer and killfiled.

TFM®

On Jul 13, 4:12*pm, TFM® > wrote:



> Flagged as serial killer and killfiled.



Am I the only one you've kill-filed, or are you a serial killer?
Q: What is the definition of a non-serial killer? A: A guy who gets
caught before he gets to number two.

TJ