The Dean

Chef, or any other Bay Area posters, have you ever been to Harris' Steakhouse or House of Prime Rib in SF? Harris certainly has some quality aged meat and House of Prime Rib is (or at least was) a tremendous value, IMO. But they are old school joints, not a place you get any culinary innovations. Although Harris serves Kobe (American and Japanese) and has a pretty nice ambiance, IMO.

Yes, here's the Orlando website: http://delfriscosorlando.com/index.php The reason I ask is, they get pretty good press in mags like Wine Spectator (and Cigar Aficionado, I think). I wasn't sure if the praise was deserved or was due in part to the amount of $$ they spend on advertising in those mags.

Thanks for the tip. I will have to check it out. Have you every been to Del Frisco's? I have heard good things and would like to check it out.

I have heard very little of Howard in the AM on WGR, but from what I heard, I have to agree. IMO he was sensational on the FM sports station years back. Dealt with substance and let his callers talk. As you rightly note, sports radio has devolved into being "controversy" centered (the quotes used as much of that controversy is manufactured by those who cover it), Name calling, pomposity, yelling seem to be requirements for today's sports radio hosts. I imagine Simon is still a step above most of the WGR guys, but they probably don't let him run the show as he would like. I'm guessing of course.

I've been to The Palm in NYC and LA. Very nice, but I wouldn't put the steak among the best I've had. Not knocking it, though.

Sounds right.

Ah, Forex. Nice product but it stunk like hell. They don't make that one anymore. But they still make NaturaLamb, a superior natural condom, IMO.

I won't do all your research for you, but you can check this out: http://espn.go.com/blog/afceast/post/_/id/...atch-percentage Also, you can crunch some of the numbers here to see the yearly percentages: http://www.advancednflstats.com/ According to that site, Reed ranked #2 in the NFL in catch percentage at 72.3% and has regularly been over, or near 60%. Now, these stats don't tell the whole story, and it would be interesting to see the real criteria for what constitutes a missed opportunity. And, to answer your question, the value of a WR in the NFL is more complicated than looking at their catching ability. Reed is a small WR with below average speed. He also runs great routes and is a punishing blocker. But, let's get back to the point. Calling a guy who catches the ball as well as Reed "drops" simply doesn't make sense.

Indeed. Thanks.

Some of the best steaks I have ever had, outside of my own kitchen or a top-notch steakhouse, have been in quality Italian restaurants. They are usually cooked to perfection and seem to be a cut above the average restaurant's quality. Also, it's hard to beat a side of good pasta, or gnocchi with a NY Strip, IMO. For those of you in WNY, try the strip steak at Fortuna's in Niagara Falls. Tell Joe Fortuna I (Brian Fiori) sent you. I sometimes get it with a side of gnocchi and meat sauce.

Bad link

You do know Reed ranked among the best in catch percentage for several years, right?

Indeed. I've burnt my share of garlic bread when too deep into the wine, or after a couple too many tokes.

That's all a great piece of meat needs (and honestly some don't even need that). But given my druthers, I will take a small clove of garlic and lightly rub it on the meat. Also, if properly prepared, a good red wine reduction sauce is nice. Oh, one more thing. Butter on top of a sizzling hot steak is acceptable, too.

Well, that explains it.

I still don't know what it is.

Oh Christ. The Senator is off his meds again.

If you expect anything from Pizza Hut to be better than "weak" you need to work on several things, methinks. A "weak" pie is about the best you can do there.

While I didn't pick it, what's wrong with a filet? Or a strip steak? Or prime rib?

C'mon. Anyone who dresses up as Elvis for a football game isn't exactly the kind of guy you want at every football game. No question about it.

A great answer, except for there really isn't total agreement about what, exactly, a Delmonico is. I'm all about the rib-eye Delmonico (as opposed to the top-loin Delmonico). Make mine medium-rare, although if it is top quality a little rarer is fine by me.

A great example. I have a couple of clients who grew up in Poland. They never heard of Dyngus Day. Not to say it isn't an authentic Polish holiday, I believe it is. But I don't think they have blown it up to the proportion we see in Buffalo.

This is all BS as far as I can tell. He's cocky and vets don't usually like that from a rookie. If he turns out to be good, it will be seen as a plus. If he sucks, then he will be viewed as a bad teammate. I think Eli Manning went through a similar experience.

Me too. Although isn't "It's Tuesday" a good enough reason?

Don't get me wrong. I think there are a lot of abuses and unnecessarily cruel practices involved in the meat industry and animal research labs. I think we can be a lot more humane and still get the end result we are looking for. I applaud those who uncover and expose those abuses, although I don't agree with many of PETA's misleading tactics. But there is a big difference between torturing animals simply for sport and tolerating/overlooking some unfortunate aspects of animal processing for a legitimate and beneficial outcome.