French chefs need to keep their hands off my ramen then
2 Likes
Every so often I come across a Refuge thread and I’m not sure how the hell I’ve missed it for so long. But I’ve found you, Costco Thread. And I think I’m going to like it here.
39 Likes
Thank you for using the right kind of mayo.
2 Likes
Price of admission is your steak cut rankings from 1-3
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@freesypop those rankings better be right, or else @Southpaw72 might have to come over there and talk to you
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Good call out. Forgot to mention that the beef cops are in here
9 Likes
So are “beef cops” also “pigs”?
6 Likes
Provocative question
3 Likes
Easy.
- Spinalis
- Ribeye
- Strip
11 Likes
Just don’t call the people that raise them farmers
3 Likes
100%. Cow-Them’s!
2 Likes
All this Beef talk and no one has asked @leftysauce for input.
6 Likes
I didn’t know this was his block. Apologies
1 Like
This is the answer of a guy that beefs. I guarantee he has Tri tip at like 37 too. Perfection
8 Likes
Where do we stand on reverse searing ribeye caps?
1 Like
Reverse searing is acceptable with everything
8 Likes
Presented without comment:
https://refuge.nolayingup.com/t/the-roost-smack-talk-thread-dairy-talk/66407/439?u=rymo
4 Likes
You’re talking to a guy who tends to the horses he’s training every morning and evening while running a family ranch
3 Likes
Whole hog (the mayo helps cut some heat)
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The egg kinda cooks in the hot noodles and water but if it doesn’t I don’t fuss.
1 Like