Quote:
Originally Posted by Fire Me Boy!
Or brisket that only takes 13 hours, or a nice roast chicken, or coq au vin that takes hours slaving over a stove, or a lasagna that generally runs me $100+ every time I make it. I didn't say just pasta.
I do way more work and generally spend more when I do something other than steak. So the point you're making just isn't true.
And my personal opinion on how steak should be prepared is the expert opinion on how something like a t-bone SHOULD be prepared. It's not coming from me, though I do agree with it.
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So the expert is ALWAYS right? I'm sorry dude, but you're being very over the top on this. A steak should be prepared to the consumers liking.