View Poll Results: How do you like your steak cooked?

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  • Blue rare

    4 14.81%
  • Rare

    8 29.63%
  • Medium Rare

    16 59.26%
  • Medium

    3 11.11%
  • Fucked/Shoe leather

    1 3.70%
Multiple Choice Poll.
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  1. #26
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    Quote Originally Posted by David48atTD View Post
    just makes you look foolish
    He's used to i.. its T O'clock in Seattle, beddiebies time soon

  2. #27
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by NamPikToot View Post
    He's used to i.. its T O'clock in Seattle
    How much have you put back so far today?

  3. #28
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    Quote Originally Posted by David48atTD View Post
    just makes you look foolish in your own thread
    Why don't you fuck off out of my thread you dumb twat. Take your stupid shit elsewhere noobie Dave.

  4. #29
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    Quote Originally Posted by cyrille View Post
    How much have you put back so far today?
    nowt Syb, but i have some Thatchers Cloudy and a nice Bordeaux for later. Hows the Hols going?

  5. #30
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    Quote Originally Posted by NamPikToot View Post
    its T O'clock in Seattle
    Quote Originally Posted by bsnub View Post
    Why don't you fuck off out of my thread you dumb twat.
    Oh yes its definitely that time.

  6. #31
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    Ye snub fek off you're am imbecile in you're own thread.

    Its like being in kindergarten all over again,has mummy got your bib ready its nearly feeding time in the sty.......

  7. #32
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    Quote Originally Posted by NamPikToot View Post
    but i have some Thatchers Cloudy and a nice Bordeaux for later.
    So a typical drunkard with an ace in the hole.

  8. #33
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    ^ If you mean did i put the cider in the fridge and open the wine to breath then i think the answer is yes.

  9. #34
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    Snub is about too


  10. #35
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    Quote Originally Posted by Chico View Post
    Snub is about too
    Why must you be so exceedingly stupid?

  11. #36
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    New York Strip , rubbed with salt and pepper and let stand in the refrigerator for at least a few hours preferable overnight. them cooked on a hot cast iron skillet with a litle bit of olive oil. First I stand it on edge and cook the fat side for a minute or two to caramelize the fat on the side. Them depending on thinness I cook each flat side 4 to 5 minutes . Always tender with a little pink (1/3) in the middle.
    I like to serve it with crisp French fries, lemon sprinkled on the stake and A1 stake souse on the side.
    In fact the one of my top priorities of thing to bring with me to Thailand when I come there, is a couple of big bottles of of A1 stake sauce.
    The sooner you fall behind, the more time you have to catch up.

  12. #37
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    ^Can get A1 at Foodland in Pattaya, don't know about other branches though. Agree with you fully, it's good stuff!

  13. #38
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    Have not seen it In Khon Kaen where we are, but I have not really looked since , I use to travel between the US and Thailand often every year and always brought the essentials with me . Now I am stuck in the US , and when things open up I will have to make a decision, this traveling back and forth is getting old not to mention that I am also getting older. I think traveling will be more difficult for a while also. Perhapse it is time to close shop here in the US, then I will have to source my A1 locally. Perhaps Top's at Central Plaza.
    I found this video on YouTube on how to make your own stake sauce , but I have not tried it yet. In the Vid it looked a little too thin , so i might as a little of corn starch or let it reduce a little more.

  14. #39
    [at][at][at][at][at][at] SKkin's Avatar
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    Quote Originally Posted by bsnub View Post
    Why don't you fuck off out of my thread you dumb twat. Take your stupid shit elsewhere noobie Dave.
    This seems like a fun and pleasant thread to spend some time on.

  15. #40
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    Quote Originally Posted by SKkin View Post
    This seems like a fun and pleasant thread to spend some time on.
    It's what they do - the usual handful.
    All the while considering themselves intelligent contributors.

  16. #41
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    Quote Originally Posted by Chico View Post
    you're am imbecile in you're own thread.

    Its like being in kindergarten all over again


    Nice one, Chico.

  17. #42
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    It depends on the steak. The better the quality the more rare I prefer. It also depends on the thickness of the cut. Carpaccio is fine for me if slices are nice and thin.

  18. #43
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    And how long hung as a carcass, not that wet aged rubbish in plastic.

  19. #44
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    Quote Originally Posted by HuangLao View Post
    It's what they do - the usual handful.
    All the while considering themselves intelligent contributors.
    How's those pics of your smoked and dry rubbed steaks coming along fuckstick, ready to post them yet? Well you're the one who claimed to do yours that way, pretty much everyone else ever to post in the food threads has added pics of their steaks so what's the hold up?

  20. #45
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    This Thread inspired me!
    Four thinly sliced New York stakes rubbed with salt and pepper and sitting in the refrigerator until tonight. (9 hrs).
    Stay tuned for the juicy details.

  21. #46
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    Quote Originally Posted by Headworx View Post
    ^And a Coke Zero
    That's nasty stuff.... enhanced water with sucralose for me, please.

  22. #47
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    Quote Originally Posted by aging one View Post
    And a couple of kilos with a side of fries, and a chocolate cake for dessert..
    I'll have you know, I don't even eat steak..heaven forbid. On the rare occasion I do, there can't be any red in it.
    I also don't eat fries or choco cake anymore. I'll have you know I have lost 30 pounds these last four months. So suck that egg.

    Better yet ao, suck my teats.. put up or shut up. lol.. big mouth for a little dick man.
    Last edited by MarilynMonroe; 26-06-2020 at 11:25 PM.

  23. #48
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    ^ he'll be busy trying to prove he can still get his little pecker hard tomorrow, you must understand a normal sized knob in small hands looks bigger.

  24. #49
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    Quote Originally Posted by AntRobertson View Post
    Looking like med-rare FTW.

    Mate of mine has his blue, swears by it. It's just a bridge too far for me.
    . If itís good quality cut, then agreed, blue is great. If the restaurant is a bit hit and miss then rare or even medium rare is better

  25. #50
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    Quote Originally Posted by MarilynMonroe View Post
    I'll have you know, I don't even eat steak..heaven forbid. On the rare occasion I do, there can't be any red in it.
    I also don't eat fries or choco cake anymore. I'll have you know I have lost 30 pounds these last four months. So suck that egg.

    Better yet ao, suck my teats.. put up or shut up. lol.. big mouth for a little dick man.


    Aaaaaaaaaaaand, she’s back!

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