Which Beer?

Things seem to have drifted off a bit:
BELHAVEN BEST - AVIEMORE
SCHLADMINGER - SCHLADMING
CAFFREYS - THE IRISH BAR - EVERYWHERE.

MED RARE - but it is the cut of the meat not the cooking Fillet prefered.

Gave up 7 Years ago, Although you are welcome to kill yourselves providing you are somewhere with a maximum of 2 walls.
:lol:

So we've got three subjects going now...


Beer: I'm not a big beer drinker but the most enjoyable drinks I've had have been:-

gluhwein at the edelwiess in obergurgl after my first ever lesson, totally exhilarated.

vin chaud after a total white out in alpe d'huez

vodka and tonic on arrival in tignes


Cigarettes: I gave up smoking for 10 years, started again for 3, have stopped again for 2 but will never stop thinking how much I'd like one again! Once a smoker always a smoker.


Beef: It's got to be rare or less. I've known good chefs that wouldn't let you have beef if you wanted it cooked more!

Tony_H wrote:

AJ wrote:

Trencher wrote:

tino_11 wrote:me too, the light side of rare!

Cut off it's horns and wipe it's arse ).

Trencher

Very neanderthal Trencher and i bet you still drag the mrs about with her hair :lol: ( only joking )



AJ Adele

Is there something wrong with that, then?

I actually don't eat a lot of beef these days for health and ethical reasons. When I do, I look for grass fed (free range). Most beef here is raised in feed lots on corn. As to cooking, it depends on the cut. Fillet mignon - rare to medium, unkown cheap restuarant steak - medium to well.
Steak size varies alot here. The norm would be 10 oz, but prime rib steaks often run 16 to 32 oz. A certain restaurant in the Twin Cities serves a 64 oz prime rib steak. The wife and I shared a rather good 10 oz Fillet mignon the other week (but then it did come with an 8 oz salmon fillet) :mrgreen:.

Trencher

Trencher wrote:

Tony_H wrote:

AJ wrote:

Trencher wrote:

tino_11 wrote:me too, the light side of rare!

Cut off it's horns and wipe it's arse ).

Trencher

Very neanderthal Trencher and i bet you still drag the mrs about with her hair :lol: ( only joking )



AJ Adele

Is there something wrong with that, then?

I actually don't eat a lot of beef these days for health and ethical reasons. When I do, I look for grass fed (free range). Most beef here is raised in feed lots on corn. As to cooking, it depends on the cut. Fillet mignon - rare to medium, unkown cheap restuarant steak - medium to well.
Steak size varies alot here. The norm would be 10 oz, but prime rib steaks often run 16 to 32 oz. A certain restaurant in the Twin Cities serves a 64 oz prime rib steak. The wife and I shared a rather good 10 oz Fillet mignon the other week (but then it did come with an 8 oz salmon fillet) :mrgreen:.

Trencher

I know exactly the restaruant you talk about Trencher, I may be in there the Friday after next I think! I didn't go for the 64 oz Porterhouse, settled for the 32 oz instead :-) Also the "Brownie....for 10" was amazing!!

tino_11 wrote:

I know exactly the restaruant you talk about Trencher, I may be in there the Friday after next I think! I didn't go for the 64 oz Porterhouse, settled for the 32 oz instead :-) Also the "Brownie....for 10" was amazing!!

32oz. Hmmm, that's just a little excessive :mrgreen:

I could go for the Brownie for 10 though :oops:

.....to yourself?

10 of us coudn't finish it!!!

tino_11 wrote:.....to yourself?

10 of us coudn't finish it!!!

I would happily miss out on a starter and I could have a Doggie Bag, if I needed one :D

I have a typically bottomless appetite for chocolate 8)

Seem to remember the WinWin serving me a bottle of Brown on my birthday...

:shock: