Wow, Im glad to know this
 

On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill wrote:

wrote:
On Thu, 25 Oct 2018 10:13:35 -0400, John H.
wrote:

On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote:


3:10 PMTrue North


On Wed, 24 Oct 2018 13:42:27 -0400, John H.

- show quoted text -

===

"In similar fashion, don't try to buy Canadian bacon in Canada. They
won't know what you're talking about, at least in the places I've
tried."


Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon?

.......

I do t really know what it is or why it’s called “Canadian.”

I think it’s made up. I think it’s more like a thinly sliced ham of
some sort that’s been cut in a circle.

No idea what the thrill is.

It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'.

... or an Egg McMuffin ;-)
That is why I say it was invented for a sandwich


I have never been able to fry the stuff so it is not turned in to leather.

It's not supposed to be fried, only heated.

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill
wrote:

wrote:
On Thu, 25 Oct 2018 10:13:35 -0400, John H.
wrote:

On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote:


3:10 PMTrue North


On Wed, 24 Oct 2018 13:42:27 -0400, John H.

- show quoted text -

===

"In similar fashion, don't try to buy Canadian bacon in Canada. They
won't know what you're talking about, at least in the places I've
tried."


Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon?

.......

I do t really know what it is or why it’s called “Canadian.�

I think it’s made up. I think it’s more like a thinly sliced ham of
some sort that’s been cut in a circle.

No idea what the thrill is.

It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'.

... or an Egg McMuffin ;-)
That is why I say it was invented for a sandwich


I have never been able to fry the stuff so it is not turned in to leather.

You are probably cooking it too long. That is already "Cured" so you
are just warming it up.

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 17:10:18 -0000 (UTC), Bill
wrote:

True North wrote:

On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite"
- show quoted text -
"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24
oz. I eat a lot and I took a big chunk home."



Good Lord!
These days a good 8 oz steak usually satisfies me if I have a baked
potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.
If I'm hungry I might move up to the 12 oz steak.


A 12 oz steak and a then worry about the beer being lite?

"I'll have 2 Big Macs, a large order of fries, apple pie and a diet
Coke."
(a more common order that you would think)

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 13:44:18 -0400, wrote:

On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill
wrote:

wrote:
On Thu, 25 Oct 2018 10:13:35 -0400, John H.
wrote:

On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote:


3:10 PMTrue North


On Wed, 24 Oct 2018 13:42:27 -0400, John H.

- show quoted text -

===

"In similar fashion, don't try to buy Canadian bacon in Canada. They
won't know what you're talking about, at least in the places I've
tried."


Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon?

.......

I do t really know what it is or why it’s called “Canadian.”

I think it’s made up. I think it’s more like a thinly sliced ham of
some sort that’s been cut in a circle.

No idea what the thrill is.

It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'.

... or an Egg McMuffin ;-)
That is why I say it was invented for a sandwich


I have never been able to fry the stuff so it is not turned in to leather.

You are probably cooking it too long. That is already "Cured" so you
are just warming it up.

Great minds...etc.

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze
wrote:

On 10/25/18 12:20 PM, True North wrote:

On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite"
- show quoted text -
"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24
oz. I eat a lot and I took a big chunk home."



Good Lord!
These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.
If I'm hungry I might move up to the 12 oz steak.


My wife and I usually will split an eight ounce steak. One of the
restaurants we frequent serves up what it calls a tomahawk steak and if
memory serves, the menu describes it as a 30-36 ounce steak. I've seen a
couple of patrons order one at nearby tables...I can only guess that it
is either shared or a huge chunk of meat is taken home for Fideaux.

"Tomahawk Steak" is a clever way to serve you a great big bone at
restaurant prices. All they do is leave the whole rib bone on a butt
end rib steak, similar to how you "french" lamb chops. Usually they
cut that bone off.
I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The
meat they cut off that bone end used to be called "plate" and it was
so cheap at Swift that my sister fed it to her dogs. Then when the
fajita craze started, they called it flank steak and charged more for
it than the rib steak.

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 13:42:36 -0400, John H.
wrote:

On Thu, 25 Oct 2018 09:20:21 -0700 (PDT), True North wrote:


On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite"
- show quoted text -
"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24
oz. I eat a lot and I took a big chunk home."



Good Lord!
These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.
If I'm hungry I might move up to the 12 oz steak.

What is '1w oz' light beer?

Just looking at my keyboard, I bet 12

Wow, Im glad to know this
 

On Thu, 25 Oct 2018 13:47:07 -0400, John H.
wrote:

On Thu, 25 Oct 2018 13:44:18 -0400, wrote:

On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill
wrote:

wrote:
On Thu, 25 Oct 2018 10:13:35 -0400, John H.
wrote:

On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote:


3:10 PMTrue North


On Wed, 24 Oct 2018 13:42:27 -0400, John H.

- show quoted text -

===

"In similar fashion, don't try to buy Canadian bacon in Canada. They
won't know what you're talking about, at least in the places I've
tried."


Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon?

.......

I do t really know what it is or why it’s called “Canadian.�

I think it’s made up. I think it’s more like a thinly sliced ham of
some sort that’s been cut in a circle.

No idea what the thrill is.

It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'.

... or an Egg McMuffin ;-)
That is why I say it was invented for a sandwich


I have never been able to fry the stuff so it is not turned in to leather.

You are probably cooking it too long. That is already "Cured" so you
are just warming it up.

Great minds...etc.

Great cooks ;-)
It is like shrimp and scallops. People tend to cook them into rubber
too.

Wow, Im glad to know this
 

On 10/25/18 1:56 PM, wrote:
On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze
wrote:

On 10/25/18 12:20 PM, True North wrote:

On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite"
- show quoted text -
"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24
oz. I eat a lot and I took a big chunk home."



Good Lord!
These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.
If I'm hungry I might move up to the 12 oz steak.


My wife and I usually will split an eight ounce steak. One of the
restaurants we frequent serves up what it calls a tomahawk steak and if
memory serves, the menu describes it as a 30-36 ounce steak. I've seen a
couple of patrons order one at nearby tables...I can only guess that it
is either shared or a huge chunk of meat is taken home for Fideaux.

"Tomahawk Steak" is a clever way to serve you a great big bone at
restaurant prices. All they do is leave the whole rib bone on a butt
end rib steak, similar to how you "french" lamb chops. Usually they
cut that bone off.
I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The
meat they cut off that bone end used to be called "plate" and it was
so cheap at Swift that my sister fed it to her dogs. Then when the
fajita craze started, they called it flank steak and charged more for
it than the rib steak.


Dunno...the ones I have seen are gi-normous chucks'o'beouf. :)

Wow, Im glad to know this
 

True North Wrote in message:
Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text -"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home."Good Lord!These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.If I'm hungry I might move up to the 12 oz steak.

You should lay off the starch, little buddy.
--
x


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Wow, Im glad to know this
 

Wrote in message:
On Thu, 25 Oct 2018 13:42:36 -0400, John H. wrote:On Thu, 25 Oct 2018 09:20:21 -0700 (PDT), True North On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text -"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home."Good Lord!These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.If I'm hungry I might move up to the 12 oz steak.What is '1w oz' light beer?Just looking at my keyboard, I bet 12

I wonder if Donnie has stumps for fingers?
--
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