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Supper

Posted by COINS™ on 5/2/2026, 19:46:30

Not real thick porterhouse but didn't feel like driving 40 miles, stuffed potato (no shrimp, tired of shrimp) salt and pepper, butter, cheddar cheese, sour cream, bacon, green onions, tomato wedge, steamed broccoli with salt and pepper. I could only eat half of steak and potato. I'm stuffed.

Sometimes ya need a bigger plate

Posted by Johnny Salt on 5/2/2026, 20:20:15, in reply to "Supper"

1st, 2nd and 3rd prize.

Re: Sometimes ya need a bigger plate

Posted by COINS™ on 5/2/2026, 20:27:35, in reply to "Sometimes ya need a bigger plate"

Yeah, it was a big one. I'll take all 3.

In Case Anyone is Curious

Posted by Johnny Salt on 5/2/2026, 21:31:58, in reply to "Supper"

The primary difference between a porterhouse and a T-bone steak is the size of the tenderloin section, which is determined by where the cut is made in the short loin. According to USDA regulations, a steak must have a tenderloin at least 1.25 inches wide to be classified as a porterhouse, whereas a T-bone has a tenderloin between 0.5 and 1.24 inches wide.

Key Distinctions
Cut Location: Porterhouses are cut from the rear of the short loin where the tenderloin is thickest, while T-bones are cut from the front where the tenderloin tapers off.
Size and Weight: Because of the larger tenderloin, porterhouses are generally heavier and thicker (often 24 ounces or more) compared to T-bones, making them better suited for sharing.
Composition: Both cuts feature a T-shaped bone separating a New York strip on one side and a tenderloin (filet mignon) on the other; essentially, every porterhouse is technically a T-bone, but not every T-bone qualifies as a porterhouse.
Price: Porterhouses typically cost more overall due to their larger size and higher proportion of tenderloin, though the per-pound price is often similar.

Dang that steak looks good... Now you made me hungry for a porterhouse...

Posted by TEXRA on 5/2/2026, 22:39:51, in reply to "Supper"

...my daughter just made us chili dogs for dinner.

I had to compete for fourth place

Posted by Johnny Salt on 5/2/2026, 22:47:10, in reply to "Re: Sometimes ya need a bigger plate"

Re: I had to compete for fourth place

Posted by COINS™ on 5/3/2026, 7:32:03, in reply to "I had to compete for fourth place"

I'd eat that too! Perfect egg.

Re: In Case Anyone is Curious

Posted by COINS™ on 5/3/2026, 7:35:23, in reply to "In Case Anyone is Curious"

Only 4 to 6 on a cow make them pricier too.

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