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US Army Stares Down...GoatsFollow

#52 Oct 09 2009 at 4:32 PM Rating: Good
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Why would you marinate a freshly cut fillet mignon?

Did they cut it off of the granny cow?
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#53 Oct 09 2009 at 4:38 PM Rating: Decent
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Why would you marinate a freshly cut fillet mignon?


He was trying to teach us how to be classy. His butcher-boy gave him the tip down at the Piggly Wiggly.
#54 Oct 09 2009 at 4:48 PM Rating: Decent
I doubt they'd want him.
#55 Oct 09 2009 at 5:57 PM Rating: Good
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Is there anything wrong with spending 150$ on a nice dinner date?


I knew this would come in handy again.
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#56 Oct 09 2009 at 6:16 PM Rating: Decent
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Haha. Figures Clooney was in on this. He sure loves those screwball comedies doesn't he?

publiusvarus wrote:
Yes we get it Democrats despise and hate the military.

Boy, you're a moron.
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publiusvarus wrote:
we all know liberals are well adjusted american citizens who only want what's best for society. While conservatives are evil money grubbing scum who only want to sh*t on the little man and rob the world of its resources.
#57 Oct 09 2009 at 6:18 PM Rating: Decent
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publiusvarus wrote:
Is there anything wrong with spending 150$ on a nice dinner date?

Hey, if that's what it takes for you to get laid.
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publiusvarus wrote:
we all know liberals are well adjusted american citizens who only want what's best for society. While conservatives are evil money grubbing scum who only want to sh*t on the little man and rob the world of its resources.
#58 Oct 09 2009 at 8:37 PM Rating: Decent
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Samira wrote:
Barkingturtle wrote:
$150 for a pound of fillet mignon and some escargot?

Let me guess, the butcher let you suck him off, too? That'd account for you paying twice what it's worth, anyway.


You forget the vat of Worcestershire sauce. Cause everyone knows, a fine cut of steak just has to be marinated in that sh*t.



As a child, I would always have to eat steak with ketchup, no exceptions. People, even at a younger age, would balk at this idea, and I, in my state, could not discover why, for what sane person would consume a rubbery and tough piece of gray cow flesh? Yes, gray flesh, not red. You see, for until probably the age of 15, I had no idea that steak could or should be cooked at anything less than well done, at the insistence of my mother, terrified of deadly diseases and such from meat not boiled far past death. The first time I ate a medium rare steak, I nearly creamed myself with joy at the near divinely inspired taste, and the ketchup has since been discarded, my wasted years of failing to appreciate a well cooked (but not well done) steak, made up for at every opportunity.

My mother, however, continues to eat well done steak, and I still don't understand how, or even why.
#59 Oct 10 2009 at 3:43 AM Rating: Decent
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Uglysasquatch wrote:
Why would you marinate a freshly cut fillet mignon?

Did they cut it off of the granny cow?


Regaurdless of if you like to marinate that cut or not... yourdoinitrong

The beef tenderloin is the most over ******* hyped slab of useless since lady gaga.

Get something with some goddamn marbling like a ribeye or a porterhouse or ****...anything other than Faillet mignon. And come on varrus, blow the piggy bank on some dry aged. People are so obsessed with the word "Fresh" now adays like it's sanscrit for "Best".
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#60 Oct 10 2009 at 5:55 AM Rating: Good
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Look at that "S" car go!


Varrus thinks he's being all fancy by scraping snails off the wall of his garden.
#61 Oct 10 2009 at 9:12 AM Rating: Decent
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Nadenu wrote:
Look at that "S" car go!

Haha, I love that one. You ever been to Sam Clam's Disco?
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publiusvarus wrote:
we all know liberals are well adjusted american citizens who only want what's best for society. While conservatives are evil money grubbing scum who only want to sh*t on the little man and rob the world of its resources.
#62 Oct 10 2009 at 10:03 AM Rating: Good
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Busaman the Mighty wrote:
The beef tenderloin is the most over @#%^ing hyped slab of useless since lady gaga.

Get something with some goddamn marbling like a ribeye or a porterhouse or @#%^...anything other than Faillet mignon. And come on varrus, blow the piggy bank on some dry aged. People are so obsessed with the word "Fresh" now adays like it's sanscrit for "Best".


It's cheap when you buy whole primals and cut it into steaks yourself, and it's amazing when used to make steak au poivre(I make no claim as to whether I spelled that correctly or not). As for dry aged, why pay more when you can do it yourself? Also, just because it has marbling doesn't make it more flavorful. More tender/juicy, sure. But I prefer leaner cuts for flavor, you just have to know how to treat em.
#63 Oct 10 2009 at 11:35 AM Rating: Good
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The One and Only Poldaran wrote:
Also, just because it has marbling doesn't make it more flavorful.


Huh. I've always operated under the notion that the fat carries a great deal of flavor. I pick my cuts and/or decide how to cook many meats based on that.

Not arguing here, Polololdaran...just sayin'.
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#64 Oct 27 2009 at 3:30 PM Rating: Good
I give you folks the US Army staring down goats to try to kill them with psychic energy. Agents trained to hypnotize people with "starry eyes".

And you give me comments on how you like your steak done?

Carry on. My work here is done.
#65 Oct 27 2009 at 4:07 PM Rating: Good
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I read the book a couple of years ago, and i thought then that it would make a good movie...

Anyone seen it yet?

And George Clooney was ace in 'Burn After Reading', so I spect him to be good in this sorta thing too...
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#66 Oct 28 2009 at 7:51 AM Rating: Excellent
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publiusvarus wrote:
escargot...happy now?



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