I've never cared for Steak Sauce... But since I can remember... Dad and I would always put ketchup on our steaks. Usually cheaper cuts.

 

I always feel guilty putting it on nicer cuts like Ribeye. I wait for the waiter to leave and look around to see if anyone is watching.

aHEM

 

Hey, what's up, how's it goin?

I've never cared for Steak Sauce... But since I can remember... Dad and I would always put ketchup on our steaks. Usually cheaper cuts.

 

I always feel guilty putting it on nicer cuts like Ribeye. I wait for the waiter to leave and look around to see if anyone is watching.

 

On the other hand, wasabi goes with everything.

aHEM

 

ChiTown just flew in from Chicago and boy are her arms tired.

Where you at now?

 

Home and hungry and now really craving a ribeye which will probably not magically appear in my sad fridge.

Waiting to board a flight. Plane is here, waiting for flight crew. They won't board us until they are here. People are starting to amass in front of the door. I'm standing back so I can push my way past everyone when they call first class

 

I always feel guilty putting it on nicer cuts like Ribeye. I wait for the waiter to leave and look around to see if anyone is watching.

 

 

I can never understand eating steak in a restaurant. It's is one of the easiest things to prepare. When I go out, I want to order something that is a pain in the b*tt to make.

 

I know, this is one of my little oddities.

I've never cared for Steak Sauce... But since I can remember... Dad and I would always put ketchup on our steaks. Usually cheaper cuts.

 

I always feel guilty putting it on nicer cuts like Ribeye. I wait for the waiter to leave and look around to see if anyone is watching.

 

I like to sauté some quartered crimini mushrooms with garlic and shallots, then hit it with a little red wine, a little balsamic vinegar, and a splash of worchestershire. Let it reduce a bit and swirl in some butter, with the pan off the heat. Makes for a great steak sauce. You can get creative with various aromatics as you see fit.

Where you at now?

 

Futility infielder, Greenland Icebergs.

On the other hand, wasabi goes with everything.

 

Butterscotch Pudding?

Waiting to board a flight. Plane is here, waiting for flight crew. They won't board us until they are here. People are starting to amass in front of the door. I'm standing back so I can push my way past everyone when they call first class

 

That's ridiculous, I'd board you without hesitation.

Butterscotch Pudding?

 

And kumquats.

Waiting to board a flight. Plane is here, waiting for flight crew. They won't board us until they are here. People are starting to amass in front of the door. I'm standing back so I can push my way past everyone when they call first class

 

Even when I buy first class they still try to make me prove I'm first class.

They can't. No flight attendants they won't board you

Even when I buy first class they still try to make me prove I'm first class.

 

Tough going?

They can't. No flight attendants they won't board you

 

I was being off-colour.

That's ridiculous, I'd board you without hesitation.

 

ell-oh-ell.

I can never understand eating steak in a restaurant. It's is one of the easiest things to prepare. When I go out, I want to order something that is a pain in the b*tt to make.

 

I know, this is one of my little oddities.

 

Makes perfect sense to me... I never order Doritos at restaurants because the bag is easy to open at home.

I was being off-colour.

Oh, I see that now. Long day getting longer

Oh, I see that now. Long day getting longer

 

Where are you headed? Away or home?

Oh, I see that now. Long day getting longer

 

I hear ya. I loathe airports.

I hear ya. I loathe airports.

 

Cept the one in Amsterdam. It has a casino.

I like to sauté some quartered crimini mushrooms with garlic and shallots, then hit it with a little red wine, a little balsamic vinegar, and a splash of worchestershire. Let it reduce a bit and swirl in some butter, with the pan off the heat. Makes for a great steak sauce. You can get creative with various aromatics as you see fit.

 

I assume that isn't how they make ketchup?

Not enough derision in this thread, here goes.

 

Hughessie with 72 pitches after 6 IP. I bet Gardy still finds a way to use 4 relievers before the 9th inning.

I can't imagine wasabi on horseradishes...

 

That might be a hole in my imagination though.

They can't. No flight attendants they won't board you

 

You kinda opened a door with that... Just to show that I am first class... I'm whistling as I Walk away.

I assume that isn't how they make ketchup?

 

Actually, if you add tomatoes, reduced it for a while and pureed it. It would be ketchup.

If you have steak and fries, is it okay to use A-1 on the steak and ketchup on the fries?

 

Has anybody tried A-1 on fries???

 

Hmmmm..... may have do some research myself.

Looked safe @ 2nd to me.

Approves:

 

[ATTACH=CONFIG]7394[/ATTACH]

 

/ disclaimer: no, not really, please don't break my legs

 

Love the reference