Re: Sunday Supper

On Mon, 28 Oct 2024, Citizen Winston Smith wrote:

On 10/28/2024 3:11 PM, D wrote:

  On Mon, 28 Oct 2024, Citizen Winston Smith wrote:
 

On 10/27/2024 11:06 PM, dsi1 wrote:

On Sun, 27 Oct 2024 22:17:45 +0000, Dave Smith wrote:
 

The other day I picked up a T Bone steak that was on sale at my regular
butcher/grocery. While billed as a T Bone, it's a Porterhouse. The
tenderloin portion is huge.  We had the same thing last Sunday and it
was wonderful, a very tasty and tender piece of beef.  Sides will be a
salad with blue cheese dressing, sauteed snow peas and a nice panini
roll.

 I'll take a porterhouse over a T-bone any day. It can be called a T-bone
if people want to. Just don't hand me a T-bone and call it a
"porterhouse." I can't abide by that. "Porterhouse" is a funny name.

 https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
 The Porterhouse Steak is the king of all steaks, but how long exactly has it sat upon this throne? Like so many other widely recognized dishes, the porterhouse steak has contested origins. Thomas F. De Voe’s 1867 book The Market Assistant details dishes sold at markets and restaurants in New York, Boston, and Philadelphia in the 1800s. Back then, restaurants and taverns were often called porter houses, as they served a style of beer called porter. One busy day, at a porter house operated by Martin Morrison, a starving maritime pilot ordered a steak, but the establishment was 86’d. Being the generous and hospitable proprietor he was, Morrison went back to his kitchen and cut a steak off a short loin that he had planned on roasting whole. The pilot was so satisfied with his steak he ordered another and said “Look ye here, messmate, after this I want my steaks off the roasting-piece! - do ye hear that? - so mind your weather-eye, old boy!” Morrison continued to serve these steaks and continued to receive high praise. Rather than cut each steak to order himself, Morrison began ordering strip loins cut into steaks from his butcher, who referred to them as “cut steaks for the porter-house,” which eventually became porterhouse steaks.
 

 Very interesting! Thank you very much for sharing! =) This is the true spirit of rfc!

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You're welcome.
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Actual food history, this could be the start of a trend here?
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Maybe, just maybe! I would expect everyones temper to calm down next week after the election. ;)