Re: Sunday Supper

On 10/30/2024 6:45 AM, D wrote:

  On Tue, 29 Oct 2024, Citizen Winston Smith wrote:
 

On 10/29/2024 3:05 PM, D wrote:

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On Tue, 29 Oct 2024, Citizen Winston Smith wrote:
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On 10/28/2024 6:02 PM, ItsJoanNotJoAnn wrote:

On Mon, 28 Oct 2024 22:24:45 +0000, dsi1 wrote:

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A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.
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https://ownthegrill.com/t-bone-vs-porterhouse-steak/

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Check the prices from their link:
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https://snakeriverfarms.com/products/porterhouse-steak
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$139.00
The SRF American Wagyu Porterhouse includes both a savory New York strip and a tender filet mignon. The filet portion and overall weight is greater than our Wagyu T-bone. Average weight is 32 oz.
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And it does not look to have anywhere near the fat marbling of Japanese Wagyu.
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Not even close. I need more marbling for that price!

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Even their $10 premium gold level is lacking.
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No one beats Japan at things they do best.
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 This is the truth! I remember when I was there, they'd have street food vendors selling wagye beef skewers. Expensive, yes, but it would just melt in your mouth. Absolutely amazing!

Their attention detail every tangible thing is truly a thing to marvel at.
Climb on a Japanese scenic restaurant train with me for some proof of excellence:
https://www.youtube.com/watch?v=8ZEYWGEr1oo
...right down to the flashlights at the right time!