Originally Posted by Iron Ape
Makes sense with the comment towards "low-end" cuts of meat. How it's cooked has more to do with how it tastes than a generation raised on fast food might anticipate. And I am with you on the Prime Rib. We have a place in the town next to us (which is about a 10 min drive) called the Barn Door. They make a quality, Medium-Rare Prime Rib that needs no sauce to enhance it; it's juices alone are flavorful enough.
While we're on the subject of food - does anyone have a suggested Pasta maker of choice? I am not against a hand crank (I was using my Great Grandmothers that was handed down through the generations up until I let my cousin borrow it about 4-5 years ago and it "vanished") but would it be worth the investment into an electrical since I usually make pasta 3 times in a two week span?