msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,345
Eye round roast, mashed potatoes, steamed baby spinach, and burgundy pan gravy.
Most of the time, I love having Dal Makhni for dinner. There's something deeply comforting about the rich, creamy texture of slow-cooked black lentils, perfectly seasoned with spices, butter, and a hint of smoky flavor.
Welcome to the forum!Most of the time, I love having Dal Makhni for dinner. There's something deeply comforting about the rich, creamy texture of slow-cooked black lentils, perfectly seasoned with spices, butter, and a hint of smoky flavor.
Porkerhouse steaks, those are smaller than the porterhouse steaks on a beef, eh?Porkerhouse Steak, Fries and Banana Peppers with Chestnut Sauce
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Kaffir Lime and Coconut Pannacotta with Passionfruit Pulp
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Porkerhouse steaks, those are smaller than the porterhouse steaks on a beef, eh?
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Runs and hides.
I can never remember what a NY strip is. I do remember what a beef porterhouse is. It's like a T-bone steak, but with much larger pieces of meat on either side of the "stem" of the T. So, it's the not-tenderloin side, eh?Porterhouse steaks in Australia are a different cut of beef. It is what we call a NY Strip here. It is one half of what we call a porterhouse.
CD
I can never remember what a NY strip is. I do remember what a beef porterhouse is. It's like a T-bone steak, but with much larger pieces of meat on either side of the "stem" of the T. So, it's the not-tenderloin side, eh?