Interesting. I will say the difference in a building vs a 6ft coffin in the pressure per square feet/inch it can take before collapsing is exponential.
I don't generally drink cocktails, but my wife wants to watch the Kentucky Derby this Saturday and make it kind of a special day. (Not certain why, but, hey, I'm running with it. ) Therefore, steaks and all the trimmings are in order. Instead of mint julips which she'll be having), I'm opting for bloody mary's. This "smoked" mix by Traeger is some of the best I've ever had.
You should be drinking Kentucky bourbon out of a dirty glass or at least out of the bottle. Wear your beer stained t-shirt and favorite old boxer underwear, the one with the holes in it. A cigarette barely hanging off your lips would complete the picture.
I know very well that followers of the Kentucky Derby are of the gentile set. I'm just being my usual smart assed generally useless self.
I'm rotten to the core, aren't I. I was thinking of something more along the line of gentility. Wash my mouth with soap.
Well, perhaps we could agree on steaks for the event. We purchased half a cow earlier this year. This will be our first foray in delving into some of the steaks. NOTE: I've NEVER marinated a quality steak! That said, I saw this recipe the other day, and will be giving it a go on the filet. We shall see. MORTON'S STEAKHOUSE MARINADE Recipe from the famous steakhouse. This makes THE BEST steaks EVER! I cleaned my plate, and I never do that! Seriously, the best steak I've ever eaten - better than any restaurant! Ingredients: 6 garlic cloves, finely minced 1 tsp dried whole thyme ¼ tsp cayenne pepper ½ cup soy sauce ¼ cup Worcestershire sauce 2 Tbsp vegetable oil ⅓ cup lime juice 2 tsp salt 1 tsp black pepper steaks of your choice Instructions: Combine all ingredients in a bowl. Place meat in a gallon ziplock bag, add marinade, refrigerate for 2-3 hours. Remove from refrigerator one hour prior to grilling.
1. If you want a really great steak house, go with either the Ringside or Ruth's Chris Steakhouse. I prefer the Ringside only because I like the ambience both server great steaks: 2. Choose the rib eye over the Filet Mignon every day of the week. The rib eye has arguably the best tasting steak of any of them although I prefer the NY because it lives up to it's name, King of the Steaks. Both are great steaks especially if they have the bone attached. My marinade consists of Kosher salt, liberally applied half an hour before cooking. I sometimes add black pepper after it's cooked to avoid burning the pepper. Got that crandc? Kosher salt, because the grains are the right size.
