Costanza
I'm out there, baby!!!
If I had to pick something to eat for the rest of my life, it would be a tie between Snow Crab legs and bloody Prime Rib.
drool
drool
<object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/_G9ta7AHsIU&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/_G9ta7AHsIU&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object>Not the cockmeat sandwich?
Not the cockmeat sandwich?
But seriously?
Lamb chops are yummy but Porterhouse and lobster meat are the bomb.
Whatever "beef" is in Chateaubriand tops them all
One meat or the rest of my life? The good Lord better need me right away for some project out of this world.If I had to pick something to eat for the rest of my life, it would be a tie between Snow Crab legs and bloody Prime Rib.
drool
You fooled me, I wouldn't have picked you as the most likely guy to find that recipe first.the Chateaubriand recipe I found calls for Knob butter
But seriously?
Lamb chops are yummy but Porterhouse and lobster meat are the bomb.
Whatever "beef" is in Chateaubriand tops them all
Chateaubriand is a small roast extravagantly cut from the center of the beef tenderloin.
Thanks google
it's a filet mignon roast