-=> MICHAEL LOO wrote to SHAWN HIGHFIELD <=-

 ML> Porterhouse being the sirloin strip and the filet
 ML> in one piece separated by the T-bone, it is suitable

  I ordered a thick porterhouse from a local butcher.  Local
  beef, organic (what ever that means) grass fed.  Raised just
  a few klms from our trailer.  (I'm sure most of that is sales
  pitch, but they have to justify the cost)

 >   I have some, I use it for myself but Andrea doens't like pepper,
 >   just simple salt on her's she's likes the flavour of the beef.
 ML> How does she feel about a rub with the side of a
 ML> cut clove of garlic? For the steak, that is.

  She's good with that as well.

 ML> the degree that it has become fairly fashionable and
 ML> usually costs more than top sirloin on both coasts
 ML> where I shop.

  Darn hipsters.

Shawn

... It is easier to admire hard work if you don't do it.

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