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A good cut of meat needs NO seasoning. Its well marbled, tender, jucy, has that well aged flavor that will not quit, makes you want more and more and more. Thats the definition of a good cut of meat. A little cab will just enhance the sensation more. Any use of spices like garlic, and even salt and pepper are not needed for the optimum cut. One key to all that marbeling is it MUST melt. If it is to thick as on an old cow, its no good.
But that special dry aged flavor is so scrupptous that it is just irresible. Cost be damned with a good cut.
Its just like that $400 dollar bottle of wine, you just can't say no to another sip or bite.
Ruth Christs is the most likely place to have this experience at a low cost public place of consumption.
Otherwise you just got to be a good republican or a darn good democrat to experience it.
Last edited by snowman; 02-27-2006 at 09:24 PM..
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