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I was in a steak house in Houston one time where a party at a table next to us was making a big deal about everything - just to show what a big shot he was. He had complained about where they had been seated previously. He sent back an appetizer and rejected a bottle of wine. When the server came out with his steak, he asked for A1 and threw a fit when told they didn’t have it. The chef came out a minute later with the man’s jacket and kicked him out.

It ain't blood, dammit!!!!!!!!!!!! It's meat juices. A while back at a restaurant, The waitress asked if I needed steak sauce for my filet mignon. I politely told her "I sure hope not".

If I have to put any sauce on a steak in order to make it edible, I ask to speak to a manager and we don't go back to that establishment.

Correct way to order a steak is knock his horns off, wipe his a$$ and trout him on out.

Nothing like getting a text from Mike at Law Enforcement Sales saying all 3 of your transfers are in. Finally got to bring these home today. Now to find some range time.

I have always ordered my steaks rare and when asked how rare I said when I put a knife in it I want it to Moooo!! There has been several times when I would be out with family and friends and order a steak a few people would ask for another table cause they knew my steak would be bloody depending on how aged the meat was. A well aged steak will not bleed when cut. I grilled a steak for supper last evening. On a very hot grill ready at 450 on gauge, steak hit the grill pad, cooked 3 minutes on each side and hit the plate. New York strip 1 inch thick. Darby liked it also. Believe it or not a 1 inch steak @450 degrees will reach 170 degrees in the center in just a tad over 2.5 minutes. I don't know if anyone had bought one of those Copper Chef Grill mats that Amazon sells but I bought 2 of them at Walgreens about a month ago and I dearly love them. Food cooks great on them and tastes great on them and they are dishwasher safe but I just run mine threw hot soapy dish water in sink.................

<pedantry> Kahr, the word you want is "vaunted" not "vaulted". </pedantry> - OS

We wouldn't say "him".

This is the one I bought, I liked it so much I bought a second one to keep in the room where the safe is to see the difference between in and out of safe. https://www.amazon.com/gp/product/B01H1R0K68/ref=oh_aui_detailpage_o02_s01?ie=UTF8&amp;psc=1 it has humidity and temperature and stores lowest and highest setting so you can see what has been going on when your not looking.

Mailed Dec 22nd, checks cleared Jan 3rd.

I have said that exact same thing.

Well chunk rocks at me if you will, but I like mine medium well. Blood is for vampires.

Saturday I was able to check off one of the many "Bucket List" guns I have wanted for a while. Saturday, on my way to pick up a Ruger 1911 Night Watchman, I saw this CZ 75 SP-01 Tactical and made the "mistake" of holding it. It feels like it was poured into my hand, and the weight of it is actually a plus in my book. The 1911 is still on my list, but I am very happy to finally have my hands on this one.

I had a woman order a filet one time "as rare as you can make it". The cook asked me for clarification. He then put it on the grill for less than a minute per side I think. He basically put some grill marks on each side and sent it out. The customer said it was good but "could have been a little more on the rare side". That thing had to still be cold in the middle.

Had a friend once who, ordered his steak by saying, " Tell the chef to throw my steak at the grill, but catch it before it gets there!"

I waited tables for 6 years. I loved the people that would order their $25 steak well done and then complain that it was "dry".

Oh I can prove it but lets wait to see if David pops in to defend himself...

I just got a lifetime benefactor membership. I may have to reconsider.

So what would you guys say about him if he got it butterflied and extra well? I shoot for medium at resturaunts. I don't trust others cooking it less.

I practice at about 10 yards, but if I don't shoot it for a few weeks I can only hit a 10" circle about 25%. If I shoot it every week I can get that up closer to 75%.

March 9th at KFC Yum Center is a Saturday.

statiscally one is going to be shooting in self-defense under 5 yds. It is a carry gun. One can carry larger guns for the possibility of longer ranges or higher capacity....neither a bad thing. But for simplicity and convience the LCP leads the way....and it's better than a sharp stick.

This is an odd thread. I'd nearly think it wasn't serious but by all accounts you seem serious. It seems the simple thing to do, if you wish, is simply pickup the phone and call the local non emergency number for the police. Tell them you'd like to report suspected theft, drug use, and felony possession of firearms. I guarantee you that if they aren't who you should talk to, they will very quickly transfer you to that person... All in all...be careful.Personally, posting about it on a public forum in my opinion isn't the best thing to do.

This is 1000% correct.

Just 3 words Practice, Practice, Practice With enough you can hit at 30 yards with a pistol. Caliber is your pick, I carry a 40 S&W Glock when I am out on my place.

I just found that our very own @TGO David eats his steaks medium well to well done. SMH

This is OS' new badge to go next to his HCP sash.

Somewhere, in one of our many boxes of old pictures, we have a picture of our oldest daughter sitting in her highchair gnawing on a steak bone with blood running down her arm and dripping off her elbow. This was before she had any teeth. Now days, we would probably get reported to Child Services