Forum Replies Created
-
AuthorPosts
-
greekfire
ParticipantMany good recommendations have been made so far. I would offer up the following:
“A History of Money and Banking in the United States” – Murray Rothbard
“The Creature From Jekyll Island – A Second Look at the Federal Reserve” – G. Edward Griffin
Not sure if they are a precise fit for your criteria, but they should expand the realm of your thinking nonetheless.
ParticipantMany good recommendations have been made so far. I would offer up the following:
“A History of Money and Banking in the United States” – Murray Rothbard
“The Creature From Jekyll Island – A Second Look at the Federal Reserve” – G. Edward Griffin
Not sure if they are a precise fit for your criteria, but they should expand the realm of your thinking nonetheless.
Participant[quote=reddgreen]Free market! What is that again? Where can I find one?[/quote]
Craigslist
(http://craigslist.org)
Craigslist is the closest thing to the free market going IMHO.Participant[quote=reddgreen]Free market! What is that again? Where can I find one?[/quote]
Craigslist
(http://craigslist.org)
Craigslist is the closest thing to the free market going IMHO.Participant[quote=reddgreen]Free market! What is that again? Where can I find one?[/quote]
Craigslist
(http://craigslist.org)
Craigslist is the closest thing to the free market going IMHO.Participant[quote=reddgreen]Free market! What is that again? Where can I find one?[/quote]
Craigslist
(http://craigslist.org)
Craigslist is the closest thing to the free market going IMHO.Participant[quote=reddgreen]Free market! What is that again? Where can I find one?[/quote]
Craigslist
(http://craigslist.org)
Craigslist is the closest thing to the free market going IMHO.ParticipantUpper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.
IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.
The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.
ParticipantUpper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.
IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.
The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.
ParticipantUpper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.
IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.
The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.
ParticipantUpper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.
IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.
The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.
ParticipantUpper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.
IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.
The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.
Participant[quote=patientlywaiting]It’s not reducing the size of government that counts.
It’s all about Pay Go — matching spending with revenues.
[/quote]
You can’t be serious. Government spending is, at the very least, 1/2 of the deficit equation. You can’t honestly (nor mathematically) say that reducing the size of government doesn’t count if you are looking for ways in which to reduce the deficit.
Participant[quote=patientlywaiting]It’s not reducing the size of government that counts.
It’s all about Pay Go — matching spending with revenues.
[/quote]
You can’t be serious. Government spending is, at the very least, 1/2 of the deficit equation. You can’t honestly (nor mathematically) say that reducing the size of government doesn’t count if you are looking for ways in which to reduce the deficit.
-
AuthorPosts
