re: Just made the burger of all burgers tonight.

quote:

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if i have ribeye, i'm going to eat a ribeye. using like that on a burger is a waste based on my experiences

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As I indicated, we aren't talking about dry aged, or even prime or choice beef here. It's select. Same thing you will find at the manager's special section at your local grocery store. Nothing all that special about it. It's just a cut of meat, but truthfully, the reason the burger was so good is because of everything combined. Texture differences, not soggy, super tender and juicy heirloom tomato and awesome bleu cheese done on serious bread with some texture to it.

I realize everyone here likes their meat straight up, and I like that too on occassion when I cook a steak, but refusing to use a different cut of meat from your basic chuck sirloin, or brisket is far too limiting, but thank God we're all Americans here and can do what we want. I just get real bored with the same old same old been there done it a billion times. I want new food experiences in both the restaurants I eat at and the food I cook at home.