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Roll Call: 24-26 Feb Paradigm Cottage Party winter 06 (pg. 31)
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| DarkAngel |
| quote: | Originally posted by DJ_Ampz
58. Stereo Princess +1
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I get to meet Marge? Nice!! :D |
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| StereoPrincess |
| quote: | Originally posted by DarkAngel
I get to meet Marge? Nice!! :D |
i wish.
but i will just have to wait until miami.
i will not be going. |
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| DarkAngel |
| quote: | Originally posted by StereoPrincess
i wish.
but i will just have to wait until miami.
i will not be going. |
:(
I guess Miami it will be......
WHERE in Miami, who knows...:confused: |
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| rabbitjoker |
| quote: | Originally posted by Surreal JRS
sirloin |
Dry unless cooked for over an hour.
For flavor - go with striploin or steak w/ a bone (t-bone, porter or rib-steak)
How to rembmer: a strip (loin) and a bone is always best.
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Above assumes you're not a tenderloin lover. If you're all that "tender" go for the chateaubrion roast (don't waste it on the BBQ). |
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| Surreal JRS |
Awesome RJ! T-bone it is!
So, is there anything you don't know/have some sort of useful insight into? I'm beginning to think you have some crazy mnemonic storage device lodged in your brain which you have disseminated all human knowledge into. :) |
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| DJ_Ampz |
| quote: | Originally posted by StereoPrincess
i wish.
but i will just have to wait until miami.
i will not be going. |
I thought you were comming up? alright...ill take your name off the list aswell.
Ampz
Guess it means we have room for 3 more. |
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| rabbitjoker |
| quote: | Originally posted by Surreal JRS
Awesome RJ! T-bone it is! |
With meat: bone + fat = flavor + juiciness.
| quote: | Originally posted by Surreal JRS
So, is there anything you don't know/have some sort of useful insight into? I beginning to think you have some crazy mnemonic storage device lodged in your brain which you have disseminated all human knowledge into. |
Good question. I'll get back to you on that... ;) |
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| VERTiG0 |
| quote: | Originally posted by rabbitjoker
Dry unless cooked for over an hour.
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Unless he meant top sirloin, in which case it won't be dry at all. Sirloin tip is the ty, common stuff that most people think of when they say sirloin. |
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| rabbitjoker |
| quote: | Originally posted by VERTiG0
Unless he meant top sirloin, in which case it won't be dry at all. Sirloin tip is the ty, common stuff that most people think of when they say sirloin. |
Based on flavor and moistness: Sirloin is a good roast - not a good steak (when compared to a striploin or boned steak [rib, t-bone, porter]). |
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| magikb |
| quote: | Originally posted by Surreal JRS
So, is there anything you don't know/have some sort of useful insight into? I'm beginning to think you have some crazy mnemonic storage device lodged in your brain which you have disseminated all human knowledge into. :) |
:stongue: good call Simon! RJ knows all ;)
and Barry, Thank you for getting the day info up for me but I won't even be able to make that.. without even thinking about it. I asked you on the weekend and well totally forgot that I have to work on Saturday until the afternoon sometime so I won't be able to make it out. Too much travelling for me for just a few hours :(
Have fun kids! :) |
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| EvilTree |
| For all you people going to miss out, well, you're going to miss out on FUN and TUNES. ;) |
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| magikb |
| quote: | Originally posted by EvilTree
For all you people going to miss out, well, you're going to miss out on FUN and TUNES. ;) |
That is ok, I was at the first annual cottage party! ;)
I think I will survive without this one.. I am missing out on a lot this weekend and more to come in the future too I am sure. :( |
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