Quote:
Originally Posted by TeleSteve
The larger is side is The New York Strip the small side is the tenderloin or fillet.
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Nothing personal TeleSteve, but Duh!!
I was shooting the Jack Nicholson movie "The Border" in 1980, in El Paso TX. We went to Billy Crews for the best steak in town, and you walk into the restaurant and there is a meat counter. The guy pulls out the whole roast and holds a knife to it and asks "How thick do you want it?"
I have been eating those things for almost 50 years and KNOW what it is. I have had 3 hour dissertations on them by my father-in-law meat cutter. I KNOW what it is. I was asking a question about the finer definition of a porterhouse. Since it is determined by the width of the meat on tenderloin side of the Bone.
If you measure the width of the Tenderloin side, then flip the steak over and measure it again you will get two different measurements, as the tenderloin gets wider toward the rear end of the cow. One side of the steak or the other has a wider tenderloin. That Is All.
Now, lets get back to the grills....
Has anyone used this Coleman Fold N Go?