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Yup, you're going to need a lot of berries, along with shallots, rosemary, red wine, and beef broth.

For something like that, I'd cook them to medium rare, around 130, then make an elderberry or boysenberry pan sauce instead of au poivre.

Possum, raccoon, armadillo?

Define "meat"

The entire purpose from the get go was to make it au poivre. The butcher also had some prime NY strips that had beautiful marbling and they would not have gotten the same treatment. Maybe next time.

Yup, it was $120/LB. These were $56/LB and worth every penny.

My son wanted to try wagyu, but it was ridiculously expensive, so we got prime filet mignon instead. Today we made filet au poivre with Caesar salad. This is probably the best steak I've ever eaten.

Bottom round braises fantastically.

If I were on death row, my last meal would be lamb shanks.

They used to be an underpriced bargain, but I'm afraid too many people discovered them. They're so versatile.

Maybe we need to replace the middle finger reaction with a drooling reaction. There's not a single thing on that menu I wouldn't order.

Same story for me, but without the pilgrimage.

Fiestaware. Good choice.

I did enchiladas with my leftovers. But sadly no pics.

Ducking autocorrect. I meant Berbere.

Berkeley is one of my favorites, but that's more Ethiopian. Torbogee is supposed to be spicy if I recall. Sounds delicious.

Really? No Pics? Not even a description?

He gets some sort of procedure next month that should solve it.

That's not fair to show without providing a recipe.

I have an elderly relative who recently had a major prostate issue and he's living with a catheter right now. I said something similar to him. He said it’s not as convenient as you'd think because you still have to empty the bag.