On Sat, 25 Dec 2010 23:11:01 -0600, Sqwertz >
wrote:

>I skipped the customary rib roast this year and went for small
>fillet mignon roast (3lbs, USDA Prime from CostCo @ $10/lb). It
>had less waste for the money and I didn't have to spend $50-$60.
>
>Roast:
>http://img233.imageshack.us/img233/7031/fillet1.jpg
>
>Plated:
>http://img704.imageshack.us/img704/9379/christ2.jpg
>
>That was 127F inside. It only took an hour to cook. 500F oven
>immediately turned down to 250F.
>
>Go ahead Sheldon. I need a good laugh from Spam boy.

No laughing... that's sad... has no marbling whatsoever, that cut
shoulda been pot roast... and regardless you sliced it backassward,
supposed to slice any roast *across* the grain... you made chewing
gum. Your veggies are cooked to death, worse than canned! LOL And
your spuds are cold too (nothing is steaming) or the margerine woulda
been more melted. And you make fun of my eating all that sausage, and
here you are with *two* baked potatoes! Ahahahaha. . . .

On Sun, 26 Dec 2010 14:44:13 -0500, Brooklyn1 wrote:

> On Sat, 25 Dec 2010 23:11:01 -0600, Sqwertz >
> wrote:
>
>>I skipped the customary rib roast this year and went for small
>>fillet mignon roast (3lbs, USDA Prime from CostCo @ $10/lb). It
>>had less waste for the money and I didn't have to spend $50-$60.
>>
>>Roast:
>>http://img233.imageshack.us/img233/7031/fillet1.jpg
>>
>>Plated:
>>http://img704.imageshack.us/img704/9379/christ2.jpg
>>
>>That was 127F inside. It only took an hour to cook. 500F oven
>>immediately turned down to 250F.
>>
>>Go ahead Sheldon. I need a good laugh from Spam boy.
>
> No laughing... that's sad... has no marbling whatsoever

Never had tenderloin, have you.

> that cut
> shoulda been pot roast... and regardless you sliced it backassward,
> supposed to slice any roast *across* the grain...

I knew you'd pick up on that and show your ignorance.

The grain in a tenderloin butt goes two directions. And when you
eat a steak on a plate, *one* of the cuts must go with the grain
(assuming you make perpendicular cuts like normal people). Notthat
the grain on tenderloin matters anyway. Only people who eat touch
pieces of chuck steak would even think the grain in a tenderloin is
an issue.

Never had a good steak, have you.

> you made chewing
> gum. Your veggies are cooked to death, worse than canned! LOL And
> your spuds are cold too (nothing is steaming) or the margerine woulda
> been more melted. And you make fun of my eating all that sausage, and
> here you are with *two* baked potatoes! Ahahahaha. . . .

All bullshit. You just ran out of material.

And you ****ed up again by mentioning margarine. That's what *you*
would use. That there is butter mixed with EVOO, dumbass.

Lets give a big round of applause for Cats! He walked right into
wearing a full suit of ignorance.

[Clap-Clap-Clap]

Where's *your* christmas dinner, Kats? 9-Lives or Friskies?

-sw

On Sun, 26 Dec 2010 14:52:40 -0600, Sqwertz >
wrote:

>On Sun, 26 Dec 2010 14:44:13 -0500, Brooklyn1 wrote:
>
>> On Sat, 25 Dec 2010 23:11:01 -0600, Sqwertz >
>> wrote:
>>
>>>I skipped the customary rib roast this year and went for small
>>>fillet mignon roast (3lbs, USDA Prime from CostCo @ $10/lb). It
>>>had less waste for the money and I didn't have to spend $50-$60.
>>>
>>>Roast:
>>>http://img233.imageshack.us/img233/7031/fillet1.jpg
>>>
>>>Plated:
>>>http://img704.imageshack.us/img704/9379/christ2.jpg
>>>
>>>That was 127F inside. It only took an hour to cook. 500F oven
>>>immediately turned down to 250F.
>>>
>>>Go ahead Sheldon. I need a good laugh from Spam boy.
>>
>> No laughing... that's sad... has no marbling whatsoever
>
>Never had tenderloin, have you.

That's the lousiest piece of tenderloin I've ever seen, doesn't even
look like beef tenderloin... that's some hunk of your usual bargain
basement generic meat you pick up for cheap at your favorite big box
haunts... that piece of meat looks boring, not even properly cooked
and since tenderloin is a pretty tasteless cut... cooking it dead rare
without acouterments results in TIAD. You even sliced it too thick,
don't you own a sharp knife, obviously not, nor would you know how to
use one.

You need to learn about beef tenderloin:
http://www.finecooking.com/videos/ho...enderloin.aspx

My pot roast dinner tonight beats your boring beef in every way
possible:
http://i54.tinypic.com/jr4ghf.jpg
http://i51.tinypic.com/nbsm7s.jpg

On Sun, 26 Dec 2010 22:34:07 -0500, Brooklyn1 wrote:

> That's the lousiest piece of tenderloin I've ever seen, doesn't even
> look like beef tenderloin...

[snip]

Give it up Cats. Your self-proclaimed expertise does not extend
past SPAM and ground beef.

-sw

Steve wrote to clueless AOL newbie Sheldon "Pussy" Katz:

> Your self-proclaimed expertise does not extend past SPAM and ground beef.

It doesn't even extend to hamburgers.

Bob

"Sqwertz" > wrote in message
...
> On Sun, 26 Dec 2010 22:34:07 -0500, Brooklyn1 wrote:
>
>> That's the lousiest piece of tenderloin I've ever seen, doesn't even
>> look like beef tenderloin...
>
> [snip]
>
> Give it up Cats. Your self-proclaimed expertise does not extend
> past SPAM and ground beef.
>
> -sw
He seems to be an expert on tube steak. All of his references to it.