Bill
- show quoted text -
"A 12 oz steak and a then worry about the beer being lite?"


Huh?
I drink light beer because I like the taste.
My favourite is Keith's Draught beer but it's not always available.

On Thu, 25 Oct 2018 14:08:21 -0400, wrote:

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

OK.

On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote:

Bill
- show quoted text -
"A 12 oz steak and a then worry about the beer being lite?"


Huh?
I drink light beer because I like the taste.
My favourite is Keith's Draught beer but it's not always available.

,

On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze
wrote:

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.

If you think a 4 oz steak is a meal they are all huge chunks of beef.
The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz
bone. I kept walking.
I have seen rib steaks cut off the primal and it did not impress me.
The first thing they used to do was throw that big rib section up on
the band saw and cut those rib bones off.
In those days the plate was pretty much trash, not even worth throwing
in the hamburger. My brother in law could get all he could shove in a
grocery bag for a buck.

On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North
wrote:

Bill
- show quoted text -
"A 12 oz steak and a then worry about the beer being lite?"


Huh?
I drink light beer because I like the taste.
My favourite is Keith's Draught beer but it's not always available.

When I was on the canadian side of Niagara I picked up a 6 pack of
"Blue Light" but just because that was the name of my company. The
beer itself was very forgettable. The guy at US customs even gave me a
puzzled look when I came back through.
Now they sell that "Blue", both kinds at Publix.

On Thu, 25 Oct 2018 15:19:34 -0400, wrote:

On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze
wrote:

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.

If you think a 4 oz steak is a meal they are all huge chunks of beef.
The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz
bone. I kept walking.
I have seen rib steaks cut off the primal and it did not impress me.
The first thing they used to do was throw that big rib section up on
the band saw and cut those rib bones off.
In those days the plate was pretty much trash, not even worth throwing
in the hamburger. My brother in law could get all he could shove in a
grocery bag for a buck.

Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores.

True North wrote:
Bill
- show quoted text -
"A 12 oz steak and a then worry about the beer being lite?"


Huh?
I drink light beer because I like the taste.
My favourite is Keith's Draught beer but it's not always available.


Me, I rarely drink, and either a Guinness or dark beer.

On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True NorthÂ*
wrote:Â*

- show quoted text -

"When I was on the canadian side of Niagara I picked up a 6 pack ofÂ*
"Blue Light" but just because that was the name of my company. TheÂ*
beer itself was very forgettable. The guy at US customs even gave me aÂ*
puzzled look when I came back through.Â*
Now they sell that "Blue", both kinds at Publix."Â*


Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent.
Now I get Coors Light also brewed locally under license.

On 10/25/2018 4:03 PM, True North wrote:


On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North
wrote:

- show quoted text -

"When I was on the canadian side of Niagara I picked up a 6 pack of
"Blue Light" but just because that was the name of my company. The
beer itself was very forgettable. The guy at US customs even gave me a
puzzled look when I came back through.
Now they sell that "Blue", both kinds at Publix."


Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent.
Now I get Coors Light also brewed locally under license.



Coors is owned by Miller Beer, based in Chicago. I can remember back
when getting smuggled Coors beer on the east coast was a really big
deal because it originally wasn't shipped east of the Mississippi.
It wasn't pasteurized, so had to be kept cold all the time to prevent
further fermentation although that was probably not the real reason
since the ability to ship while keeping it cold was available. Some
claim it was more of a brilliant marketing scheme to make Coors seem
magical in some way.

This was all before "Light" beer became popular. Today, Coors "Banquet"
is the original but Coors Light is probably more popular everywhere.

Back when it was brewed only in Colorado and had limited distributorship
the locals called it "Coors Kool-Aide". It was nothing special there.

Mr. Luddite wrote:
On 10/25/2018 4:03 PM, True North wrote:


On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North
wrote:

- show quoted text -

"When I was on the canadian side of Niagara I picked up a 6 pack of
"Blue Light" but just because that was the name of my company. The
beer itself was very forgettable. The guy at US customs even gave me a
puzzled look when I came back through.
Now they sell that "Blue", both kinds at Publix."


Labatt Blue was my go to beer for a while but the stuff brewed locally
under license wasn't consistent.
Now I get Coors Light also brewed locally under license.



Coors is owned by Miller Beer, based in Chicago. I can remember back
when getting smuggled Coors beer on the east coast was a really big
deal because it originally wasn't shipped east of the Mississippi.
It wasn't pasteurized, so had to be kept cold all the time to prevent
further fermentation although that was probably not the real reason
since the ability to ship while keeping it cold was available. Some
claim it was more of a brilliant marketing scheme to make Coors seem
magical in some way.

This was all before "Light" beer became popular. Today, Coors "Banquet"
is the original but Coors Light is probably more popular everywhere.

Back when it was brewed only in Colorado and had limited distributorship
the locals called it "Coors Kool-Aide". It was nothing special there.


I never cared for it, even when I lived in Denver. What surprised me was
the amount of pubs in Ireland with it in tap.