USMB Coffee Shop IV

[ChrisL]

Many more that will occur, of course. I was saving the good stuff for you . . . steak! Lol.

I prefer tenderloin/filet mignon but find ribeye's acceptable also.

Porterhouse would be good. You can bring the wine!

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

I want a T-bone, medium rare. Porterhouse, delicious but way too much fat content. I do love a filet, bacon-wrapped. Oh my.....

T-Bone and Porterhouse are the same thing. The only difference being a Porterhouse steak is bigger.

Difference Between A T-Bone and Porterhouse Steak

T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones".

 

[ChrisL]

I prefer tenderloin/filet mignon but find ribeye's acceptable also.

Porterhouse would be good. You can bring the wine!

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

I want a T-bone, medium rare. Porterhouse, delicious but way too much fat content. I do love a filet, bacon-wrapped. Oh my.....

My favorite is a ribeye, lots of fat...........

The fat marbling and bone is what gives red meat it's flavor. That is why I am not a fan of the filet mignon. I think it is highly overrated. Though tender, it is certainly not the most flavorful steak.

 

[gallantwarrior]

I lost 100 lbs in the past 4 months. I was on iv nutrition for two of those months. When I was able to eat food again it was mainly soft food or meat because I needed protein. I haven't had a carb since. Other than what may be in certain foods.

It's very hard. I loved my pastas and breads.

Wow woman. Apparently you had a few pounds to spare with that kind of weight loss--a lot of us are in that situation I think--but I hope you recover sufficiently to be able to enjoy at least a few guilty pleasures, however sparingly, in the future.

Lol. Yes. I had it to lose. I am now in the healthy weight range for my age and height. I won't deny myself anything if I want to have it. I just have to make sure I don't have it every day like I was. It's all about portion control and choices.

Yup. It's just like GW expressed--our bodies tolerate some things better than others and we aren't all the same in that regard. And I can't speak for anybody else, but for me there are some guilty pleasures I just don't indulge in at all because I have no will power at all. I won't limit myself to a sip or two or a bite or two. If I start I'll have the whooooooole thing.

Girl Scout cookies!!!

 

[Ringel05]

Yup, here I am, up in the middle of the night with a massively upset stomach. Ate something that didn't agree with me...

Too much Pizza pie? Too many olives? Are you better now?

I never did make that mag pizza the other night. I was too tired to fuss with it. I had an Old Fashioned Loaf sammich instead, and evidently that upset my stomach. All better now. Got in a full day yesterday. Got the GMC loaded up on a flat bed wrecker for a 12 mile ride to the dealer for the alignment, and that was $95. My GAWD, I'm in the wrong business. I think I'll buy me a wrecker. $95 for maybe 45 minutes work? What a racket.

What is a loaf sandwich? Sorry, but that doesn't sound very appetizing.

If it's like me it would be a meatloaf sandwich but he's a yankee and there's no telling what loaf means up there.......

 

[gallantwarrior]

Porterhouse would be good. You can bring the wine!

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

I want a T-bone, medium rare. Porterhouse, delicious but way too much fat content. I do love a filet, bacon-wrapped. Oh my.....

My favorite is a ribeye, lots of fat...........

The fat marbling and bone is what gives red meat it's flavor. That is why I am not a fan of the filet mignon. I think it is highly overrated. Though tender, it is certainly not the most flavorful steak.

I guess I'm spoiled. I prefer game meat because it is lean and I like that flavor. I find well-marbled meat fatty and somewhat gross, but it's more about mouth feel than flavor. My throat locks up if I chomp into a piece of chewy fat or gristle. If that happens, dinner is over for me. Hence, I trim my meat very closely of any fat, gristly or other tissues other than the muscle.

 

[gallantwarrior]

Okay boys and girls. Here is today's math quiz--you're supposed to do it in your head first and then check yourself with pencil and paper.

56?

I got 56, too.

 

[ChrisL]

I love Italian food, but I hate olives. Is that weird? I just pick the olives out if something comes with olives, and when I make Italian dishes at home, I leave out the olives. Olives . . . yuck!

I had a cat once that loved olives though.

I like the both. I always keep the small cans of sliced black olives on hand for pizza and other things, and a big jar of green olives to snack on. I'll just pop that out of the fridge and eat a dozen or so for a snack. Love olives... they're really good for you too.

Green olives are best dropped into a martini.
I mean a real martini, not a vodka martini.

I don't care for gin, however gin and lemonade in a frosty mug with ice makes a great summer time cooler.

Oh, I DO love martinis. Just don't drink them. But as that other sexy dude, 007, I always preferred them shaken and not stirred!

I actually met a guy once named James Bond. After he introduced himself to me, of course I was skeptical! Lol. I was like "no way!" He said yes and showed me his license. Sure enough, it said James Bond.

 

[ChrisL]

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

I want a T-bone, medium rare. Porterhouse, delicious but way too much fat content. I do love a filet, bacon-wrapped. Oh my.....

My favorite is a ribeye, lots of fat...........

The fat marbling and bone is what gives red meat it's flavor. That is why I am not a fan of the filet mignon. I think it is highly overrated. Though tender, it is certainly not the most flavorful steak.

I guess I'm spoiled. I prefer game meat because it is lean and I like that flavor. I find well-marbled meat fatty and somewhat gross, but it's more about mouth feel than flavor. My throat locks up if I chomp into a piece of chewy fat or gristle. If that happens, dinner is over for me. Hence, I trim my meat very closely of any fat, gristly or other tissues other than the muscle.

Oh no, I always trim the big pieces of fat off the edges. The marbling is what you are looking for in a flavorful piece of meat. That type of fat is very thin strands and actually breaks down during cooking which helps impart a wonderful flavor to the meat. The bone also imparts a lot of flavor. The saying, the meat is better closer to the bone is NOT just a saying.

 

[ChrisL]

I've never been able to cultivate a taste for martinis back when I was still indulging in adult beverages. I know it makes me a wuss but my favorite drink was a simple rum and coke, except the rum gave me a frightful headache. But I liked pina coladas and daiquiris almost as well. And I did like champagne but one glass would put me on my ear.

The key to avoiding hangovers and frightful headaches is to only indulge in top quality liquor.
For example, were I to drink a hefty 300 ml of Dewar's White Label Scotch I'd feel like crap the next day, but I can drink 300 ml of Balvenie Single Barrel 15 year old and feel fine the next day.

The key to avoiding hangovers is to not drink alcoholic beverages.

Besides, alcohol is gross!

That's why I like the ones that taste like candy. Then, those could be dangerous because they are so good and you can't taste the alcohol, you could get really drunk really fast and not even realize it! I only drink occasionally myself. I don't do alcohol very well. Lol.

If you haven't tried it yet, have some Rum Chatta. I can't believe they make it taste so good. Like Cinnabun in liquid form.

The best drink I ever had was from some local dive Chinese restaurant where the bartender makes Jolly Ranchers, and all different flavors. They taste just like the candy and are very dangerous!

 

[ChrisL]

I do feel at home here. Maybe that is why I haven't missed The Singles Bar. And even though 007 is my hot cyber-squeeze, we do enjoy an open relationship with others...

Hey, if you ever want to cheat on him....

I don't mind my girl flirting with other men. We're adults, and neither has a death grip on the other.

We like it that way.

I could never have a relationship like that. I am kind of possessive type.

 

[mdk]

I hope everyone had a wonderful day. I had an exhausting day car shopping. My back is feeling much better and I plan on sleeping like a baby tonight. Cheers you to all lovely people!

 

[ChrisL]

The key to avoiding hangovers and frightful headaches is to only indulge in top quality liquor.
For example, were I to drink a hefty 300 ml of Dewar's White Label Scotch I'd feel like crap the next day, but I can drink 300 ml of Balvenie Single Barrel 15 year old and feel fine the next day.

The key to avoiding hangovers is to not drink alcoholic beverages.

Besides, alcohol is gross!

That's why I like the ones that taste like candy. Then, those could be dangerous because they are so good and you can't taste the alcohol, you could get really drunk really fast and not even realize it! I only drink occasionally myself. I don't do alcohol very well. Lol.

If you haven't tried it yet, have some Rum Chatta. I can't believe they make it taste so good. Like Cinnabun in liquid form.

There was a rum I liked while boating, in the 90's and I think I recall it being named Captain, something or the other. It was so delish!

Probably Captain Morgans spiced rum. Good mixed as well as over the rocks.

I got sick from that once and cannot stand to even smell it to this day.

 

[gallantwarrior]

I used to bartend at a members club. Lots of older men. They all ordered Martinis

The Scotch selection must have been lacking.

I prefer a good single malt, myself. There are plenty of quality choices available now, too. But I do like a smoky, peaty Scotch.

 

[ChrisL]

Okay boys and girls. Here is today's math quiz--you're supposed to do it in your head first and then check yourself with pencil and paper.

54 ETA: damned fingers meant 56

It's 50, whether using parentheses or not.

7 + 7/7 + 7*7 - 7

First, you want to perform any division and/or multiplication operations.

That is, 7/7 = 1 and 7*7 = 49 .

Then plug these answers into the original equation.

7 + 7/7 + 7*7 - 7 = 7 + 1 + 49 - 7

Then you perform the addition and/or subtraction operations.

Notice that there is a +7 and -7 in the equation, which would cancel each other out (i.e., 7 - 7 = 0). So you would be left with the following:

1 + 49 = 50

7 7 7 7x7-7 WyzAnt Resources

I just did it in order and got 56. I never really liked math, though I used to be very good in Algebra. I used to tutor another student who was having problems, but I don't remember a THING about it. I've never had to use it in real life.

 

[ChrisL]

Many more that will occur, of course. I was saving the good stuff for you . . . steak! Lol.

I prefer tenderloin/filet mignon but find ribeye's acceptable also.

Porterhouse would be good. You can bring the wine!

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

I like all steak, so long as it's not tough. When the longer you chew it the bigger it gets, I'm not even going to bother finishing it. So probably fillet would have to be my fav, medium rare.

That's why steak is best cooked medium rare. If it's too well done and loses it's pinkish color then it becomes tough. I think just putting some salt on it before you cook it and letting it soak into the meat helps tenderize it.

 

[ChrisL]

Okay boys and girls. Here is today's math quiz--you're supposed to do it in your head first and then check yourself with pencil and paper.

Now this is odd... using the calculator on my computer I get 56. Using the calculator in my smart phone I get 50. Punched in the same on both, two different answers. Now I need to know why....

What was that I.D. whatever factor you were explaining the other day?

(Sorry, couldn't resist. Truth is I don't know. The consensus here seems to be that the answer is 56 but again, going to the internet where the problem is being worked a LOT, the answers are all over the place.)

See Aqua's solution for instance. . . . and I don't KNOW whether she is right or whether Montro is or the rest of us are. . . .

I think you and I are right. 56 is my answer and I'm sticking to it!

 

[ChrisL]

Bacon is a food group...... Bacon fat is a beverage.......

Grilled cheese sandwiches cooked in bacon fat with bacon . . . and tomato for health, of course.

 

[gallantwarrior]

I prefer tenderloin/filet mignon but find ribeye's acceptable also.

Porterhouse would be good. You can bring the wine!

Still looking for the filet or ribeye, paired with a Burley Cabernet Sauvignon.
It's a big cab made for people that love red wine.

That's why Porterhouse would be perfect. You can have the filet and I'll have the sirloin. Lol.

Ahh, now I'm catching up.
I like rare to medium rare for my steaks, what's yer preference?

I like my beef rare/ very rare, if a place will cook it for me that way. I tell the waitress my steak should be cooked so that after 2 days in intensive care, it could walk out on it's own.

I usually order mine passed close to the grill, or they can run the cow by me and I'll hack off a chunk of my own. A good steak needs no incineration to make it palatable.

 

[ChrisL]

54 ETA: damned fingers meant 56

It's 50, whether using parentheses or not.

7 + 7/7 + 7*7 - 7

First, you want to perform any division and/or multiplication operations.

That is, 7/7 = 1 and 7*7 = 49 .

Then plug these answers into the original equation.

7 + 7/7 + 7*7 - 7 = 7 + 1 + 49 - 7

Then you perform the addition and/or subtraction operations.

Notice that there is a +7 and -7 in the equation, which would cancel each other out (i.e., 7 - 7 = 0). So you would be left with the following:

1 + 49 = 50

7 7 7 7x7-7 WyzAnt Resources

Perfect. And that might explain 007's smart phone total. But I still don't know who got the answer right on the problem.

It's just like this really old one:

Three guests check into a hotel room and each pay $10 of the $30 bill. Later the clerk realized the room charge should have been $25 so she gives the bellhop $5 to return to them. He doesn't know how to divide $5 between three people, so he gives each of them $1 and pockets the other $2.

So each of the guests paid $9 for the room, right? $9 x 3 = $27 plus the $2 the bellhop kept = $29.00. What happened to the other dollar?

Oh....yeah?????

A man wants to divide his 17 horses among his three sons. According to his will the oldest man should get half of the horses,the middle son should get one third of the horses and the youngest son should get one ninth of the horses.
When there father dies they were not able to divide the horses as the result was coming in fractions. As the sons were fighting on how to divide the horses a traveling mathematician came and heard their problem. He proposed a solution with which all the sons got their share in the property without harming any animal.
What was the advice given and how the group of houses were divided?

Sell the horses and divide the money.

 

[alan1]

That's why steak is best cooked medium rare. If it's too well done and loses it's pinkish color then it becomes tough. I think just putting some salt on it before you cook it and letting it soak into the meat helps tenderize it.

Many say to salt before cooking but chemistry has shown that salting items tends to draw fluid out of them. I generally only salt meat right before eating it, not before cooking it.