Which is the most tender and tasty piece of meat for grilling, and for
roasting?
Peter

"Takis" wrote:
>
> Which is the most tender and tasty piece of meat for grilling,
> and for roasting?
> Peter

SPAM

In article >,
Takis > wrote:

> Which is the most tender and tasty piece of meat for grilling, and for
> roasting?
> Peter

Prime Rib.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Takis wrote:
> Which is the most tender and tasty piece of meat for grilling, and for
> roasting?
> Peter

Chicken or fish?

Of course, any piece of meat can be made perfectly tender with the right
type and length of cooking.
--
JL

Takis wrote:

> Which is the most tender and tasty piece of meat for grilling, and for
> roasting?

You can't match all 4 of your requirements at once (tender tasty grilling
roasting). If there was such a piece of meat, it would account for 90% of
all meat sales.

-sw

On Mar 2, 10:43*pm, Takis > wrote:
> Which is the most tender and tasty piece of meat for grilling, and for
> roasting?

If we're discussing beef the challenge is that tasty and tender don't
go hand in hand. The tenderloin, for example, is as tender as it gets
but it has less flavor, less taste, than most other cuts. The chuck
and the ribs have great taste but are not tender. So you have choices
to make from a side of beef -- matching taste, tenderness, and cooking
method.

That said, your question may be about popularity. My answers would be
rib roast is our preferred cut for roasting and porterhouse steak for
grilling. -aem

On Tue, 03 Mar 2009 17:43:52 +1100, Takis >
wrote:

>Which is the most tender and tasty piece of meat for grilling, and for
>roasting?
>Peter

I like beef and pork tenderloin, grilled. Slow roasted sirloin tip
roast is pretty good, too. Stick a knife into the meat and stuff in
pieces of slivered garlic all over before roasting. This is great
done on the grill, but the oven will work. Just roast low and slow.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Takis wrote:
>
>Which is the most tender and tasty piece of meat for grilling.

Tomorrow's dinner, this:
http://i40.tinypic.com/30lylow.jpg

On Mar 2, 10:43*pm, Takis > wrote:
> Which is the most tender and tasty piece of meat for grilling, and for
> roasting?
> Peter

There's a little family market up the street that has and always has,
had the best tenderloin ever. You could cut it with a wooden spoon.

brooklyn1 wrote:
> Takis wrote:
>> Which is the most tender and tasty piece of meat for grilling.
>
> Tomorrow's dinner, this:
> http://i40.tinypic.com/30lylow.jpg

Not too shabby! Nice price too. While I prefer rib eye steak (yeah, yeah
Shel..I know how you feel about them) I'd certainly not kick ya out if
you brought those porterhouses to my house.
What else is on the menu?

"Goomba" > wrote in message
...
> brooklyn1 wrote:
>> Takis wrote:
>>> Which is the most tender and tasty piece of meat for grilling.
>>
>> Tomorrow's dinner, this:
>> http://i40.tinypic.com/30lylow.jpg
>
> Not too shabby! Nice price too. While I prefer rib eye steak (yeah, yeah
> Shel..I know how you feel about them) I'd certainly not kick ya out if you
> brought those porterhouses to my house.
> What else is on the menu?

Caramelized onions with sauted mushrooms, and a rice pilaf. I can bring
some nice bubbly. For dessert I'm thinking melons.

brooklyn1 wrote:

>> What else is on the menu?
>
> Caramelized onions with sauted mushrooms, and a rice pilaf. I can bring
> some nice bubbly. For dessert I'm thinking melons.
>
You're *always* thinkin' of melons.

Speaking of which-I just returned back from a Caribbean cruise and was
very impressed with every bit of fruit we ate. And we ate a LOT. Every
type of melon (honeydew, cantaloupe and watermelon) was each perfectly
ripe and sweet. How on earth do they get such perfect fruit? I can't
recall the last really good watermelon I've purchased and the enormous
amount of all the fruits they served make me wonder how they were all so
perfectly ripe each day. Not a one was under or over ripe, not
tasteless. The grapes, oranges and pineapple were all perfect too, day
after day. I didn't grab any of the whole kiwi but I'm sure they were
excellent. The only shame of this daily fruit feast were that they put
out red delicious apples of all types so I also didn't bother with them.

Sqwertz wrote:
> Takis wrote:
>
>> Which is the most tender and tasty piece of meat for grilling, and for
>> roasting?
>
> You can't match all 4 of your requirements at once (tender tasty
> grilling roasting). If there was such a piece of meat, it would account
> for 90% of all meat sales.
>
> -sw

With the way genetics is advancing we'll have such a meat in a few years.

Goomba wrote:
> brooklyn1 wrote:
>> Takis wrote:
>>> Which is the most tender and tasty piece of meat for grilling.
>>
>> Tomorrow's dinner, this:
>> http://i40.tinypic.com/30lylow.jpg
>
> Not too shabby! Nice price too. While I prefer rib eye steak (yeah,
> yeah Shel..I know how you feel about them) I'd certainly not kick ya
> out if you brought those porterhouses to my house.
> What else is on the menu?

Rib-eyes are also my favorite, but I do not get in the mood for steaks
very often.

Becca

"brooklyn1" > wrote in message
...
>
> "Takis" wrote:
>>
>> Which is the most tender and tasty piece of meat for grilling,
>> and for roasting?
>> Peter
>
> SPAM

Ditto. Nothing like the smell of a big block of spam on fire on the grill.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

Steve

>If we're discussing beef the challenge is that tasty and tender don't
>go hand in hand. The tenderloin, for example, is as tender as it gets
>but it has less flavor, less taste, than most other cuts. The chuck
>and the ribs have great taste but are not tender. So you have choices
>to make from a side of beef -- matching taste, tenderness, and cooking
>method.
>
>That said, your question may be about popularity. My answers would be
>rib roast is our preferred cut for roasting and porterhouse steak for
>grilling. -aem

Thanks for your replay. You've covered it all. I was wandering whether
it was a cut that could satisfy to a great degree both
requirements...tenderness and taste.

Thank you all
spammers as well... )

Scott > wrote:

> Sqwertz wrote:
>> Takis wrote:
>>
>>> Which is the most tender and tasty piece of meat for grilling, and for
>>> roasting?
>>
>> You can't match all 4 of your requirements at once (tender tasty
>> grilling roasting). If there was such a piece of meat, it would account
>> for 90% of all meat sales.
>
> With the way genetics is advancing we'll have such a meat in a few years.

Actually, we'll have meat incubators on our counter tops. They'll
grow ribeyes and flap meat without all the overhead of the rest of
the cow.

-sw

Takis > wrote:

> Thanks for your replay. You've covered it all. I was wandering whether
> it was a cut that could satisfy to a great degree both
> requirements...tenderness and taste.

Ribeye/Rib Roast is probably the most versatile out there. It
almost fits all those categories, but there are many other cuts that
excel above ribeye in 1 or 2 categories (but never all 4).

-sw

On Tue, 3 Mar 2009 10:33:12 -0800 (PST), wrote:

>On Mar 2, 10:43*pm, Takis > wrote:
>> Which is the most tender and tasty piece of meat for grilling, and for
>> roasting?
>
>If we're discussing beef the challenge is that tasty and tender don't
>go hand in hand. The tenderloin, for example, is as tender as it gets
>but it has less flavor, less taste, than most other cuts. The chuck
>and the ribs have great taste but are not tender. So you have choices
>to make from a side of beef -- matching taste, tenderness, and cooking
>method.
>
>That said, your question may be about popularity. My answers would be
>rib roast is our preferred cut for roasting and porterhouse steak for
>grilling. -aem

True dat.

My current favorites are hanger steaks and flatiron steaks. But
neither one is easy to find with regularity here in Cow Hill.
--
modom

ambitious when it comes to fiddling with meat

On Tue, 03 Mar 2009 12:29:21 -0600, Sqwertz wrote:

> Takis wrote:
>
>> Which is the most tender and tasty piece of meat for grilling, and for
>> roasting?
>
> You can't match all 4 of your requirements at once (tender tasty grilling
> roasting). If there was such a piece of meat, it would account for 90% of
> all meat sales.
>
> -sw

shmoo!

<http://www.lil-abner.com/shmoo.html>

though i hear that now they're injected with salt water.

your pal,
daisy mae

On Tue, 3 Mar 2009 19:33:52 -0600, Sqwertz wrote:

> Scott > wrote:
>
>> Sqwertz wrote:
>>> Takis wrote:
>>>
>>>> Which is the most tender and tasty piece of meat for grilling, and for
>>>> roasting?
>>>
>>> You can't match all 4 of your requirements at once (tender tasty
>>> grilling roasting). If there was such a piece of meat, it would account
>>> for 90% of all meat sales.
>>
>> With the way genetics is advancing we'll have such a meat in a few years.
>
> Actually, we'll have meat incubators on our counter tops. They'll
> grow ribeyes and flap meat without all the overhead of the rest of
> the cow.
>
> -sw

jeez, i read that as 'desktops.' i thought 'if apple comes out with that,
i'll buy a mac.'

your pal,
blake

On Wed, 04 Mar 2009 12:10:22 +1100, Takis wrote:

>>If we're discussing beef the challenge is that tasty and tender don't
>>go hand in hand. The tenderloin, for example, is as tender as it gets
>>but it has less flavor, less taste, than most other cuts. The chuck
>>and the ribs have great taste but are not tender. So you have choices
>>to make from a side of beef -- matching taste, tenderness, and cooking
>>method.
>>
>>That said, your question may be about popularity. My answers would be
>>rib roast is our preferred cut for roasting and porterhouse steak for
>>grilling. -aem
>
> Thanks for your replay. You've covered it all. I was wandering whether
> it was a cut that could satisfy to a great degree both
> requirements...tenderness and taste.
>
> Thank you all
> spammers as well... )

spam is fairly tender.

your pal,
blake

blake murphy wrote:
> On Tue, 3 Mar 2009 19:33:52 -0600, Sqwertz wrote:
>
>> Actually, we'll have meat incubators on our counter tops. They'll
>> grow ribeyes and flap meat without all the overhead of the rest of
>> the cow.
>
> jeez, i read that as 'desktops.' i thought 'if apple comes out with that,
> i'll buy a mac.'

They're working on a vegetarian version. They're calling it the
"iMac & Cheese", and a vastly inferior version called the iMac & Soy Cheese.

Ahahahahahah! <insert cymbal crash>

-sw (slapping knee)

blake murphy wrote:

> On Tue, 03 Mar 2009 12:29:21 -0600, Sqwertz wrote:
>
> > Takis wrote:
> >
> >> Which is the most tender and tasty piece of meat for grilling, and for
> >> roasting?
> >
> > You can't match all 4 of your requirements at once (tender tasty
grilling
> > roasting). If there was such a piece of meat, it would account for 90%
of
> > all meat sales.
> >
> > -sw
>
> shmoo!
>
> <http://www.lil-abner.com/shmoo.html>
>
> though i hear that now they're injected with salt water.
>
> your pal,
> daisy mae


I recently got the DVD of the 1959 movie of _Lil' Abner_, it's pretty
amazing. LOTSA sly digs at politicians and military bureaucracy and big
capitalism and the like. It's a *totally* studio - bound production with
amazing sets and costumes that surely must have been an inspiration for Tim
Burton. It features the film debut of statuesque Julie Newmar aka
"Stupefyin' Jones" who is a "secret weapon" - she lives in an ICBM nose
cone! Donna Douglas (who would later be "Elly Mae" on _The Beverly
Hillbillies_ and Valerie Harper (of later _Rhoda_ fame) are two of the
hillybilly honeys featured. Edie Adams played Daisy Mae on Broadway, alas
she is missing in this film version, but Leslie Parrish does a great job in
any case. It's "interesting" that Mammy Yoakum's tonic makes men big,
brawny, and handsome - but renders them *totally* dis-interested in wimmins!
Is this a "***" subtext, who knows!? Some of the transformed muscle boys in
the film were actually performers in Mae West's stage act which she had at
that time...

No shmoos, unfortunately :-{

I got it for around six bux from www.deepdiscount.com ...blake you'd like
it, for nothing else but it's sly anti - establishment stance. What it says
about government and business is as modern as tomorrow's headlines. And it
makes me laff, it's a great comedy with outlandish cartoon - ish
characters...

FYI here's a good review:

http://www.dvdtalk.com/dvdsavant/s1567abne.html

[excerpt]

"...The movie Li'l Abner is almost startling to look at cold - it's stagey
in a way that suggests a Tex Avery Cartoon, or an exaggerated Frank Tashlin
movie. Many of the jokes are about sex in them thar hills: underaged
divorcées, incredibly oversexed females and broken-down males in
Burlesque-style baggy pants and scruffy beards with permanent leers on their
faces..."


--
Best
Greg

On Wed, 04 Mar 2009 12:10:22 +1100 in rec.food.cooking, Takis
> wrote,
>
>>If we're discussing beef the challenge is that tasty and tender don't
>>go hand in hand. The tenderloin, for example, is as tender as it gets
>>but it has less flavor, less taste, than most other cuts. The chuck
>>and the ribs have great taste but are not tender. So you have choices
>>to make from a side of beef -- matching taste, tenderness, and cooking
>>method.
>>
>>That said, your question may be about popularity. My answers would be
>>rib roast is our preferred cut for roasting and porterhouse steak for
>>grilling. -aem
>
>Thanks for your replay. You've covered it all. I was wandering whether
>it was a cut that could satisfy to a great degree both
>requirements...tenderness and taste.

If you cut that rib roast into steaks it is excellent for grilling too.

David Harmon > wrote in
m:

> On Wed, 04 Mar 2009 12:10:22 +1100 in rec.food.cooking, Takis
> > wrote,
>>
>>>If we're discussing beef the challenge is that tasty and tender don't
>>>go hand in hand. The tenderloin, for example, is as tender as it gets
>>>but it has less flavor, less taste, than most other cuts. The chuck
>>>and the ribs have great taste but are not tender. So you have choices
>>>to make from a side of beef -- matching taste, tenderness, and cooking
>>>method.
>>>
>>>That said, your question may be about popularity. My answers would be
>>>rib roast is our preferred cut for roasting and porterhouse steak for
>>>grilling. -aem
>>
>>Thanks for your replay. You've covered it all. I was wandering whether
>>it was a cut that could satisfy to a great degree both
>>requirements...tenderness and taste.
>
> If you cut that rib roast into steaks it is excellent for grilling too.
>
>


Eye fillet for 'grilling'....... so tender you could cut it with a butter
knife.... *and* tasty as well!!

Second choice for 'grilling', is rump steak.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

>
>
>Eye fillet for 'grilling'....... so tender you could cut it with a butter
>knife.... *and* tasty as well!!
>
>Second choice for 'grilling', is rump steak.


Thanks again everybody for your replies.

A small friendly remark for your signature ..PL..,
there are times that accessing usenet through Google is the only way.
This is not the right place to talk about it, and I'm, most
definatelly, not a Google advocate.
But I will reply to you if you email me.
Take care
Peter

Takis > wrote in
:

>
>>
>>
>>Eye fillet for 'grilling'....... so tender you could cut it with a
> butter
>>knife.... *and* tasty as well!!
>>
>>Second choice for 'grilling', is rump steak.
>
>
> Thanks again everybody for your replies.
>
> A small friendly remark for your signature ..PL..,
> there are times that accessing usenet through Google is the only way.
> This is not the right place to talk about it, and I'm, most
> definatelly, not a Google advocate.
> But I will reply to you if you email me.



ROFLMAO!!!


Not likely!!


From: Takis >
Organization: Aioe.org NNTP Server
NNTP-Posting-Host: NtY8itC+KqxBQjrUzTLXtQ.user.aioe.org
X-Complaints-To:


Why is that all these people want me to email them so that they can
"talk" to me??!!


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Wed, 04 Mar 2009 12:30:05 -0600, Sqwertz wrote:

> blake murphy wrote:
>> On Tue, 3 Mar 2009 19:33:52 -0600, Sqwertz wrote:
>>
>>> Actually, we'll have meat incubators on our counter tops. They'll
>>> grow ribeyes and flap meat without all the overhead of the rest of
>>> the cow.
>>
>> jeez, i read that as 'desktops.' i thought 'if apple comes out with that,
>> i'll buy a mac.'
>
> They're working on a vegetarian version. They're calling it the
> "iMac & Cheese", and a vastly inferior version called the iMac & Soy Cheese.
>
> Ahahahahahah! <insert cymbal crash>
>
> -sw (slapping knee)

<snort>

your pal,
blake

On Wed, 4 Mar 2009 15:43:39 -0600, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Tue, 03 Mar 2009 12:29:21 -0600, Sqwertz wrote:
>>
>>> Takis wrote:
>>>
>>>> Which is the most tender and tasty piece of meat for grilling, and for
>>>> roasting?
>>>
>>> You can't match all 4 of your requirements at once (tender tasty
> grilling
>>> roasting). If there was such a piece of meat, it would account for 90%
> of
>>> all meat sales.
>>>
>>> -sw
>>
>> shmoo!
>>
>> <http://www.lil-abner.com/shmoo.html>
>>
>> though i hear that now they're injected with salt water.
>>
>> your pal,
>> daisy mae
>
> I recently got the DVD of the 1959 movie of _Lil' Abner_, it's pretty
> amazing. LOTSA sly digs at politicians and military bureaucracy and big
> capitalism and the like. It's a *totally* studio - bound production with
> amazing sets and costumes that surely must have been an inspiration for Tim
> Burton. It features the film debut of statuesque Julie Newmar aka
> "Stupefyin' Jones" who is a "secret weapon" - she lives in an ICBM nose
> cone! Donna Douglas (who would later be "Elly Mae" on _The Beverly
> Hillbillies_ and Valerie Harper (of later _Rhoda_ fame) are two of the
> hillybilly honeys featured. Edie Adams played Daisy Mae on Broadway, alas
> she is missing in this film version, but Leslie Parrish does a great job in
> any case. It's "interesting" that Mammy Yoakum's tonic makes men big,
> brawny, and handsome - but renders them *totally* dis-interested in wimmins!
> Is this a "***" subtext, who knows!? Some of the transformed muscle boys in
> the film were actually performers in Mae West's stage act which she had at
> that time...
>
> No shmoos, unfortunately :-{
>

i haven't seen that one in many years. ms. newmar *was* pretty stupefyin',
though, i remember that.

<http://povonline.com/images3/julienewmar.jpg>

your pal,
blake

On Thu, 05 Mar 2009 17:19:34 GMT, blake murphy
> wrote:

>On Wed, 04 Mar 2009 12:30:05 -0600, Sqwertz wrote:
>
>> blake murphy wrote:
>>> On Tue, 3 Mar 2009 19:33:52 -0600, Sqwertz wrote:
>>>
>>>> Actually, we'll have meat incubators on our counter tops. They'll
>>>> grow ribeyes and flap meat without all the overhead of the rest of
>>>> the cow.
>>>
>>> jeez, i read that as 'desktops.' i thought 'if apple comes out with that,
>>> i'll buy a mac.'
>>
>> They're working on a vegetarian version. They're calling it the
>> "iMac & Cheese", and a vastly inferior version called the iMac & Soy Cheese.
>>
>> Ahahahahahah! <insert cymbal crash>
>>
>> -sw (slapping knee)
>
> <snort>
>
>your pal,
>blake

You saw the iHam, right? http://www.ijam.es/
--

modom

On Thu, 05 Mar 2009 16:22:09 -0600, modom (palindrome guy) wrote:

> On Thu, 05 Mar 2009 17:19:34 GMT, blake murphy
> > wrote:
>
>>On Wed, 04 Mar 2009 12:30:05 -0600, Sqwertz wrote:
>>
>>> blake murphy wrote:
>>>> On Tue, 3 Mar 2009 19:33:52 -0600, Sqwertz wrote:
>>>>
>>>>> Actually, we'll have meat incubators on our counter tops. They'll
>>>>> grow ribeyes and flap meat without all the overhead of the rest of
>>>>> the cow.
>>>>
>>>> jeez, i read that as 'desktops.' i thought 'if apple comes out with that,
>>>> i'll buy a mac.'
>>>
>>> They're working on a vegetarian version. They're calling it the
>>> "iMac & Cheese", and a vastly inferior version called the iMac & Soy Cheese.
>>>
>>> Ahahahahahah! <insert cymbal crash>
>>>
>>> -sw (slapping knee)
>>
>> <snort>
>>
>>your pal,
>>blake
>
> You saw the iHam, right? http://www.ijam.es/

ah, this is great. i will post it to another forum where there are
periodic tirades from mac fanatics.

your pal,
blake