1K a week is a rinky dink job for someone with no training/degree? That's actually way above average I think.

Also is he working for the Transit Authority or some contractor? If the previous, or the city/state, he probably has some awesome health and pension benefits. People like to knock these jobs, but they are stable and set you up very well for retirement. They are the ones you don't see working at Walmart when they are 70.

Ticket seller at the Neil Simon theater.

It's a union job so benefits are probably good.

The main show there is ending August 18th though. Most people get laid off then and re-hired when the new show starts at the end of November.

Ohh, thought someone said he worked a toll both.

Since when do the gimmicks ITT do their fact checking before posting?

lol, posting trollish and untrue things about vlogger's actual jobs, hobbies, steak cooking, etc like 'works a toll booth' should be reason for banishment, just like disparaging nick names for trooper is imo.

Don’t you put this illness on her, Ricky Bobby!!!

Yup, 100%

I'm sure there have been worse atrocities in this world.

Boski has held on as a top 3 for years now but he needs to balance his range with a ribeye sometimes.

So a 1K loss is a 5 figure loss?

this is not trolling imo, this is truth. ribeye is the king of steaks... but I only buy it when on sale. my freezer is packed with chuckeye (poor mans ribeye) I got on sale for 3.50/#.

Change 'toll' to 'ticket'. Feel better now?

I meant to say 4 figures, happy now? 1,000

Those are observations and explanations for his behavior. I wasn't passing judgment. I'm a nihilist.

too fatty for me, I'd rate the NY Strip above the rib eye

why do you say the RE is the king of steaks?

Filet Mignon > all steaks.

I don't know if my teeth aren't sharp enough or my bite strength is weak, but I don't understand why people like eating steaks with fat in it. I get that fat=flavor, but it seems like I am chewing tendons or gristle when I eat anything other than filet. Fat is supposed to melt and all these rib eye fans are out here chewing away endlessly.

Filet mignon = more tender, less flavor
NY strip = less tender, more flavor
Grass fed = better flavor than grain fed

Your mileage may vary.

It is more of an economic thing for most people. Spending $25 on filet mignon (for two) every time you want red meat isn't feasible for many, especially if you have a family of 4 or 5.

Filet Mignon is like a super athletic woman - looks better and attracts a lot of attention but ultimately not nearly as tender and enjoyable as one with a little more fat on its bones. In short, eye candy for those who lack refined tastes.

If you're chewing ribeye anywhere close to endlessly, then you're eating some pretty crappy ribeye.

Does juiciness equate to flavor? Also, can we all agree to cook our steaks medium rare to medium?


Sent from my iPhone using Tapatalk

When Rib eye or New York strip is $12 a pound it equates to the same $ per pound when I am spitting out half of the steak compared to Filet which I can eat in its entirety.

The flavor of a filet comes from the butter seared crust and seasonings. Medium rare is the only way to eat filet.

Boski,
I recently got back on the charcoal BBQ train.
It's a nice change of pace to normal pan seared. Different flavor profiles and it is summer after all.
But I guess in Vegas you can just do a concrete sear at midday in summer.

Yeah strip and particularly ribeye aren’t quite as economical as they look compared to a filet as you tend to get a better rate of beef to fat with a filet. A smaller cut of filet goes a longer way than equivalent cut of ribeye.

Yeah anyone cooking a filet above medium rare should be shot. I actually prefer filet rare but a ribeye medium rare to almost medium as it needs more cook time for the higher fat content.

Don’t want the trolls to of the nut low of LVL threads to crash the steak thread in OOT but some of you need to go there and take notes.

Boski went there and his steak game has improved immensely. That’s a great sear in his latest pics and the interior is great. Idea internal temp and very little greyband.