Whats the difference between a t-bone and a Porterhouse?
On both there is a small piece of meat on one side of the bone and a large piece on the other.
Why is the small side always more tender than the large side and why is the large side always more tender on the Porterhouse than the t-bone?
If you cut the small side off and sell it by it's self what is it called?
And what then happens to the large side? Is it packaged as something else? What is it called?
Why does the fat on the edge on some cuts of meat turn to gristle and on others it turn soft and full of flavor?
And finally - What are you putting on the grill this Friday?
Happy 4th! :D
I'm not much for government programs but I think there needs to be a nation wide pipe line to redirect flood waters to areas of the country that need the water. My lawn is parched and the mid-west is flooded.
Best wishes for those affected by the fires.
You're creative, resourceful and full of ideas. Don't let what others think get in the way. Keep what works and fix the rest till it does.
Real life, family, money might get first priority but I think you are going to be fine.
Peyton - You guys are an asset to the ABANA and blacksmithing in general. Thanks and keep up the good work! I hope to get up there one of these days.
Jim - OBG got their 20. As of May 28 the Bealer guild still needs a few more. If you hear anything about a demo please let me know. Alex Bealer Blacksmith Association