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Idle Banter For non SV and non bike related chat (and the odd bit of humour - but if any post isn't suitable it'll get deleted real quick). There's also a "U" rating so please respect this. Newbies can also say "hello" here too. |
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18-12-07, 02:18 PM
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#11 | |
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Re: Newbie!!!!
Quote:
Do you work for a chain or a small restaurant type thing? Used to work for M&B me 
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18-12-07, 02:18 PM
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#12 |
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Re: Newbie!!!!
Welcome!
I have a question: I am off to New York, and my mate is taking me to Peter Luger steak restaurant. What is a "porterhouse" steak? I like Rib-eye the best, hope it is like that! |
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18-12-07, 02:20 PM
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#13 |
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Re: Newbie!!!!
Porterhouse is the american name for a sirloin
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18-12-07, 02:20 PM
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#14 | |
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Re: Newbie!!!!
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More into it i think it may be bigger than a T-bone though 
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18-12-07, 02:22 PM
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#15 |
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Re: Newbie!!!!
yup - I'm wrong
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18-12-07, 02:47 PM
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#16 | |
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Re: Newbie!!!!
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See left <---------- |
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18-12-07, 02:47 PM
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#17 |
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Re: Newbie!!!!
The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
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18-12-07, 02:51 PM
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#18 |
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Re: Newbie!!!!
Once ur Roast is cooked. Remove the meat.
Put ur roasting tin over a low heat and add ur favourite: Red wine Beer Lager Guiness is my favourite and allow it to boil. Starin into a jug and lightly thicken with ur bisto Thats the quickest way i do it. @ home |
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18-12-07, 03:08 PM
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#19 | |
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Re: Newbie!!!!
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18-12-07, 03:10 PM
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#20 | |
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Re: Newbie!!!!
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