Steak

Two Porterhouse steaks around a pound and a quarter each should feed 6 people nicely, but of course it depends on their appetites and how much they are used to eating.

From a NY Strip Loin

They have to put an expiry date on everything. For meat, fish and dairy it's a useful guide to how long it'll be edible. However, for things like worcestershire sauce, preserves and chutneys they're typically very conservative. Anything with high levels of vinegar (pickles, chutneys), sugar\(jams, preserves), or salt(saltfish, parma ham) can potentially last a lot longer than labelled. You can keep using your worcestershire sauce for the next decade easily- there's an expiration date but pay no attention to it.

Food usually takes about 24 hours to make all the way through the digestive system.

yes, quite a few

I'm pretty sure it is four. Two on each side. The porterhouse will have the largest fillet because it is towards the butt end of the tender. After that it is all t-bones.

it smells steak

Yes, buy one of each and taste the difference. Steer tenderloin will always have more flavor and be more tender. Cow tenderloin has less marbling and is a bit mushy. This is why steer is always 2-3 times more expensive than cow.....

No, gluten in found in wheat and products that contain wheat.

go to walmart and, find out

^^Prick.^^^

About 8+$ depends on the grade and where you get it.

my toenail

There is some natural sugar in most food. Meat does contain some sugars. When you brown meat, the brown color is the sugar in the meat caramelizing. The level of sugar, however is very low. It shouldn't be of concern to anyone that has to manage their sugar intake, like diabetics.

You can find a good flank steak marinade recipe from many different places. The Cooking Network is a great source to use to find all types of delicious recipes. If nothing on the television is of any assistance, you can always try the internet.

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White, inside and out. If doctored and barbecue and such or cooked longer it can be red, brown, or blackened

Yes. It has fats in the form of lipids, proteins and blood, so it could be called a mixture.

the key is to grill as little as possible,

the rarer the tuna, the better it will taste

i usually salt & pepper tuna, rub a little olive oil on tuna,

right before you grill, soak some oil on a paper towel and rub it on the grill grates with your tongs,

They get killed and butchered.

Cows rarely become steaks, normally young steers and heifers become steaks, depending on age and weight these animals may go to a wheat field in Kansas or a grass pasture in Texas. After a few months and a few trips across country these animals then may go to a feedlot. After the animal reaches a certain weight these animals then go to slaughter house after which they become steaks.

Depends on what you want to cook. Here's an example on grilling Marinated Flank Steak:

The ingredients for this recipe mainly include juice of a lemon, ½ cup soy sauce, ¼ cup dry wine, three tablespoons vegetable oil, two tablespoons Worcestershire sauce, a large garlic and a pound of flank steak. Added to that, you need ½ teaspoon of pepper, a teaspoon of chopped onions and ½ teaspoon of celery seed.

Now combine all the ingredients together in a large bowl except the meat. Start mixing them well. Place the meat in the bowl. Refrigerate the bowl for a period of 2 to 3 hours. Preheat the grill and place the grill on direct heat. Start cooking each side of the grill for 6-8 minutes. Serve once its ready to be served.

Happy to help you.

It depends on how it got unfrozen. If you thawed it in the refrigerator you should be able to freeze it again and be fine, but if it was left sitting out, you could be at risk for food poisoning and it is best to just throw it away.

It's steak flavored soy or textured vegetable protein that tastes and looks like a steak but it doesn't come from animal at all. There is also a product called 'Meingin' (also called 'Seitan' - pronounced 'Say Tan') which is made from wheat protein.

Both the Delmonico and the Rib-eye is the same cut of meat except the rib-eye is thicker, usually 7/8 to 1 inch thick, usually served at the evening (supper) meal. The Delmonico would be 1/2 to 3/4 inch thick an served for a lighter (lunch) meal.

The meal of Steak frites consists of steak and chips (fries in America). The term originated in France. It is a very popular dish served throughout Europe.

A New York strip steak is not the same as a sirloin cut. They do however both come from the loin area of the cow. The difference is that the strip steak comes from a more tender part of the loin.