The entrée wasn't tender enough to be a paving stone and the gravy couldn't have been primordial soup because morphogenesis was already taking place.
The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.
My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.
Take a cat, nourish it well with milk and tender meat, make it a couch of silk.
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
