Word: steak
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HoCo treasurer David Stahl ’04— the inspiration for the “Fat Dave” sandwich of philly steak, cheese, mozzarella sticks, chicken fingers and fries, all inside a warm bun—was also present for the premiere...
...just north of the Law School. Unsurprisingly, he had never visited Three Aces before, and as we talked I discovered that, just like most of my River friends, he had also not managed to acquaint himself with anything north of Hemenway Gym. As we dined on the best steak sub north of Weld Boathouse (yes, even better than the Steak and Peppers at Noch’s) he inquisitively asked about life in Quad, given the changes announced since the beginning of the year. Was it really exile? What about that agonizing 12-minute walk to the Yard...
...seafood three to four times a week. For most meat eaters, the harder goal will be to bring their portion sizes down to earth. The USDA considers 3 oz. of meat to be one serving. When was the last time you ordered a 3-oz. hamburger or rib-eye steak? Most steakhouses serve portions large enough to fulfill your red-meat rations for a couple of months...
...Prime rib 83 31 Lamp chop 66 25 Sirloin steak 59 22 Pork chop 20 8 Roasted chicken breast 8 3 (no skin) Broiled fish 2 trace...
Readers—such as myself—of Eric Schlosser’s Fast Food Nation resist the seduction of a flavorful McDonald’s hamburger not just out of a morbid fascination with the steak-cooking techniques of the family restaurants of the tri-state area, but also because we know that ground or shredded meat is generally the disturbing equivalent of mystery meat. With the possibility of them harboring everything from nervous tissue to salmonella, processed meat of any variety seems less like a food product, and more like a recipe for illness...