So I pulled this from the other thread; I think it could be an interesting discussion.

I don't think good stud players pulling money out of micro steaks will drive traffic to the higher steaks, assuming people winning at micro steaks move up. But what would?

But if there aren't higher stakes, then fish have no way of chasing their losses

What site was the quoted passage referring to?


I dont know about you but here is not much money in micro steaks. (I'm not much of a Filet Mignon fan, honestly.) I like T-bones and rib eyes, they are much bigger steaks.

My sister's filet mignon is to die for.

Merge/Carbon


[x] everyone's solid

If a game starts, people gon' join it. If no game starts, ain't one gon' start. You got to open for business to get any business.

If can I get my busy ass to a Western Union, there will be some games starting $5-10 and up on Merge before too long.

Are you a vegetarian?

I'm not into dudes, quit trying to pick me up.

You can do it online w/ a debit card, you don't need to actually go to one...

do u know if the fees to do it online is the same as in person?

Wait, I've read about your dates with Oscillator before, and now I have an answer to the vegetarian question as well.

http://forumserver.twoplustwo.com/sh...6&postcount=55

So what's your preference in steaks? Chips and I want to know.

I don't; the screen said like $74 to start, and I was like "wtf?" so stopped for a bit to do more research and then I saw it wasn't that much, so continued, and then it got cut to $28 when it found out I didn't want it converted to foreign currency.

but THEN, it was declinedish at first, and they said I had to call in, and then it was officially declined, and the lady was like "do you want a free 50% off code for next time?" and I was like "does it work online?" and she said "no," so I was about to say "never mind," but then she gave it to me anyway, so I wrote it down, and when I typed it in online, it took 50% off anyway, so I luckboxed a $14 fee instead!

u run goot at coupon codes

brag: played razz tourney last night
beat: for play money, but for a wsop seat league
variance: finished 8th of 40 but i made it into the points!, puts me into 5th place halfway through the league...top 2 get a $1500 seat to wsop event and 400$ cash

any room for 1 more? =D

I seldom eat steaks at restaurants. I grew up on game meat so the utility cuts served at most steak houses are just disappointing. If I'm buying a steak to cook and eat the same day It'll be a gnarly piece with a bunch of flavor. The working muscles cut from inside the body cavity are by far the best for immediate cooking. Give me a hanger steak (onglet if you prefer) or skirt steak and I'm happy. Failing that, I'll use a flat-iron steak in a pinch. If I have time to age something, I'll get 3-4" ribeyes or strip steaks, rub them with a spice/salt rub,* let them mature for a month or so in the icebox and grill them. Actually, I'll wait until my pal Tim invites us over and let him grill them.

If I'm going to bother eating red meat at a restaurant, it's going to be a special thing. Peter Luger's in NY, Carnevino in Vegas or Kobe beef in Japan. I'm just not interested in eating some factory-farmed wet rag at Chop 'n Suds.

*here's a great rub: equal parts finely ground espresso, black pepper and kosher salt, half that volume of sumac or allspice. You can substitute bitter cocoa for the coffee and ground chipotle or chile arbol for the sumac. Rub all over the meat, especially the fat cap. Let the meat age in the refrigerator in a manner that lets air circulate around it. I make a little rick out of chopsticks or skewers to elevate the meat off the bottom of a flat pan, line the bottom of the pan with salt or paper towels to absorb any liquid, and rotate the meat every couple of days. The meat will lose about a quarter of its volume and develop a whole palette of intriguing flavors. Your refrigerator will also stink like a corpse.

When you are ready to cook the steaks, trim any moldy or leathery corners, but otherwise just plop them on a grill over hot fire. You can sear them in a hot pan with olive oil and finish them in the oven, but be careful because the require much less cooking time than wet un-aged steaks. On a grill you can look at them and poke them and it's easier.

Steak Chat-- For those in the DC area Watschal's on Mass Ave has excellent extra dry aged steaks (prepared in their walk in as electrical sets out above). There is no other place in the area where I would buy steak. They also have great hanger steaks.

Wagschal's rather. I should just give up on typing with an ipad.

you misspelled it again still but this time, at least, in a form google was able to correct.

[x] thinly veiled brag

talks all about the factory beef and stuff and is an amazing book as he travels to Italy, Scotland, Japan, etc.

2 out of 3 for me, aint bad.

^^ Meatloaf ITT

I noticed every day on any time of day on Pokerstars, there are several chinese guys sitting alone at every Stud Hi table available. Every damn table, from 0,5/1 to 30/60.

What is going on? This is kinda disturbing...

Waiting to collude against you.

I can't stand aged steaks. Something about the flavor just makes me ill. I'll take the normally aged meat. To be honest, I'll take the snobbery of the tenderloin or any muscle eye over specialty cuts. Exception being made for Churrascara <sp> in W Hartford CT. AMAZING Brazilian and South American grill. They just walk around with amazing grilled meats, take what you want, and go to town.