Comments on: Old School Steak recipe

By: izrada sajtova | izrada sajta

izrada sajtova | izrada sajta — Fri, 23 Dec 2011 17:32:02 +0000

izrada sajtova | izrada sajta…

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By: recipes,food recipes,recipe,international recipes

recipes,food recipes,recipe,international recipes — Thu, 15 Dec 2011 07:28:59 +0000

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[...]Old School Steak recipe « The Cajun Foodie[...]…

By: Charles Cates

Charles Cates — Wed, 12 Aug 2009 03:46:49 +0000

Sirloin tip was my mainstay almost 30 years ago. Broiled with a baked potato and spinach (frozen during those times). I never tenderized my then but I can’t wait to try using your way.

Cheap, all meat, and good exercise for the jaws!

By: Tommy

Tommy — Tue, 11 Aug 2009 02:33:17 +0000

Peter, I agree with you. Technically, much of it should be labeled Wagyu rather than Kobe but the Kobe label draws the people.

I was talking to a couple out of Abbeville recently that raise Wagyu and sell some of it for a insanely low price. I didn’t catch their names, but I left a message for the head of the cattlemen’s association down there to try and figure out who they were but he never got back to me. He probably thought I was a little bit nuts but I am still searching for that family so if anyone knows who I’m talking about, PLEASE let me know!

By: Peter S

Peter S — Mon, 10 Aug 2009 21:54:22 +0000

My “beef” about Kobe in the US is the number of restaurants that splatter that word all over their menu, when the product they serve should be labeled “kobe-style” or “kobe-like.”

Ain’t no such thing as a real kobe burger for $10 or steak for $40.

By: Dale Ordoyne

Dale Ordoyne — Mon, 20 Jul 2009 17:15:20 +0000

Just like I remember it.