Quote:
Originally Posted by buccaneer
Oh, for our American cousins viewing, our Australian "T-Bone" may be called "Porterhouse" over there, if I have that right?
|
The Porterhouse is the end of the t-bone with a large portion of the tenderloin left on (at least 1.5 inch). You can continue to call them t-bones until the tenderloin just about disappears.
Nice looking meat. Yes, I would hit that, not call in the morning, and try again next week with some weak excuse.
