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  1. #16
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    Jun 2006
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    Quote Originally Posted by NlKpapagiorgio
    What people dont understand is that certain cuts of meat are more or less confined to certain areas and people outside those areas have never heard of them. As in my porksteak example...
    Funny , Wikipedia has heard of both tri-tip and pork steaks ... you've got your basic cuts of meat that most butchers know... I could call a t-bone a dingle dangle and if my butcher knew what I meant he would give me a t-bone ... which is to say that there is no MYSTERY meat that your GF's father could only find in his homeland , he just lacks the ability to figure out that what he wants is a common pork shoulder blade roast ...

  2. #17
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    Jan 2005
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    New Hampshire
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    I'd never heard of tri-tip...and venison isn't crap. There's different ways that I've had it, but, one of my favorites was in a stew, kinda like beef stew, that my grandmother used to make.

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    Originally Posted by Levdogg
    Kip you have mine and Warren's votes. Plus I can convince mofo and Gibbs, and give me a few days to soften JJ. I will probably be in the league if you are in. Don't underestimate my clout around here. Just keep posting your reasons as to why you should be allowed... And PM them to the user SUPDOG. He carries a lot of weight around here, too.

  3. #18
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    Dec 2004
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    354
    Tri-tip is pretty good but its no porterhouse

  4. #19
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    Quote Originally Posted by aruthless
    Tri-tip is pretty good but its no porterhouse
    True, but don't you get sick of the same thing every night ? I mean chicken and fish are no porterhouse either , but ya eat them every once in a while.

  5. #20
    Join Date
    Sep 2004
    Location
    Jersey
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    28,479
    most places know of them as just steak tips or sirloin tips. Tri tips are just sirloin tips from the fattier underbelly area.

  6. #21
    Join Date
    Dec 2004
    Posts
    354
    Quote Originally Posted by Zymotic
    True, but don't you get sick of the same thing every night ? I mean chicken and fish are no porterhouse either , but ya eat them every once in a while.
    Of course i eat fish. Atleast twice a week. I like to mix in the salmon, Steele head (mix of salmon and trout), Halibut, and dont forget about that seared tuna

  7. #22
    Join Date
    Oct 2005
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    MINNEAPOLIS!!! out of fresno!!!
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    8,852
    Quote Originally Posted by Zymotic
    LOL , uhh yeah ... But if you want to ask for a really unknown cut of meat , ask for a shell steak ... its the best part of da cow if you ask me, but not many butchers know where it is ... Sounds like you got the trainee waitress... Not sure how you could work at a grill and not know tri-tip.

    shell steak i believe is the same as trip tip.


    and were from california, so we should know what tri tip is. apparently it was formed in the central valley where im from, and then spread.

    obviously it hasnt spread far if those ****s in san ho dont know what it is.

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    Ryan Matthews, RB, Fresno State Bulldogs

  8. #23
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    Apr 2007
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    117
    Im more of a HOOTERS 3 mile island wings type guy if ya know what i mean lol.

  9. #24
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    Jan 2005
    Location
    Philly/P.G. County MD
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    Quote Originally Posted by Nevada_Ballin
    pork steak and eggs for breakfast... yum!

    but, have ya ever had pork roll? (there won't be many people who have unless they've walked the boardwalks at the Jersey shore....but it rocks!) AKA = Taylor Ham!
    ahaahhahha, my old roomie in college schooled me to it. I was straight from Maryland/
    DC, moved to Philly, rooming with a North Jersey guy. Every morning, hes in the kitchen making Taylor ham and cheese on a bagel?

    I'm like, what the hell is that? 3 years later, I'm in the kitchedn making a taylor ham and cheese on a bagel.

    Good stuff.

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  10. #25
    Join Date
    Nov 2005
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    4,361
    Quote Originally Posted by NB
    but, have ya ever had pork roll?
    Pork roll rules!!!!!!!!!!!

    bk1998,

    Thin cut [from the deli] is quite good too. It's a shame that I can't get the goods where I am right now.

    Ever try a PR sandwich [toasted bread] w/fontina cheese? **** yeah!!!!!

    The best food in America is in the NE [sadly, this includes NJ and Philly].


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  11. #26
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    Quote Originally Posted by Tactix
    Im more of a HOOTERS 3 mile island wings type guy if ya know what i mean lol.
    Do people still go to hooters? Hooters seems so... dated now. I went to one a couple years ago, and the girls were lame and the place was kinda empty. Not how I remembered it.

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  12. #27
    Join Date
    Nov 2004
    Location
    Long Island
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    5,162
    Quote Originally Posted by JoeJGibbs
    Do people still go to hooters? Hooters seems so... dated now. I went to one a couple years ago, and the girls were lame and the place was kinda empty. Not how I remembered it.
    Depends on the day, I went on a friday and it was real good but theres always the girl when you want in you say "please not her not her not her not her....." then it's her


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  13. #28
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    Jan 2005
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    Philly/P.G. County MD
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    Quote Originally Posted by modulateme
    Depends on the day, I went on a friday and it was real good but theres always the girl when you want in you say "please not her not her not her not her....." then it's her
    hahaahhahahhaa so true. My fiance, now a 7th grade teacher used to be in the Hooters calendar. And NO, you cannot see pictures.

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  14. #29
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    Jun 2006
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    Quote Originally Posted by aruthless
    Of course i eat fish. Atleast twice a week. I like to mix in the salmon, Steele head (mix of salmon and trout), Halibut, and dont forget about that seared tuna
    Yeah ? I'm into the salmon , didn't know there was farm raised vs. wild .. what a difference in taste. You have any good recipes for fish ? I never really know what's good or how to cook it. I like the texture and taste of salmon and tuna ... but all I really know to do with fish is put lemon juice on it ...

    You ever tried ostrich ? I thought it was a perfect mix of chicken and beef as far as meat goes, its a red meat, but it doesn't feel like a brick in your belly the way a thick steak can...


 

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