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  1. 08-28-2008, 11:43 PM #31
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    Quote Originally Posted by Turbology View Post
    Now that is saying something! What specifically made it so good Chuck? Which of its qualities would you say was the most outstanding? To best a 56-day aged ribeye it really must have been phenomenal.
    i don't really have the words to describe it - the meat was definitely aged just as long as my stuff - it has this minerality to it that kinda hits you in the back of your mouth.

    plus, it was the ribeye cap - possibly the meatiest tasting piece of meat on the cow. on my steaks, this part gets a little too moldy to eat so i'm stuck w/ just the interior of the ribeye.

    Haha and what an adventure with the 996; what were you planning on doing with that race gas?
    i only run race gas - i have to plan my adventures around race gas stations unfortunately for me, this time, i went 2 blocks beyond my range!

    - chuck
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    forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint
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  2. 08-29-2008, 01:36 AM #32
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    I can imagine that minerality precisely; those elements of iron, zinc and copper that are strong notes in blood...hot damn I bet it was good. What is the sauce beneath it? Basic demi-glace au boeuf?

    Hahaha Chuck you are the man; "i only run race gas." Love it.
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  3. 08-29-2008, 03:20 AM #33
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    Great job Lorrie now what happened to the Gumball lunch pictures???
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  4. 08-29-2008, 04:09 AM #34
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    haha ... they on facebook!! .... ok fine ... I will put them up
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  5. 08-31-2008, 08:20 PM #35
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    Quick thanks again to Chuck and wanted to connect via facebook to see the extra pictures!

    I need FL foie gras like, now.
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  6. 09-02-2008, 01:56 AM #36
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    Tom,

    We may or may not have to make another trip to TFL when I come to visit; after seeing that foie and reading Chuck's take on that beef, I am jonesing.
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  7. 09-07-2010, 08:11 AM #37
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    i went to French Laundry a few weeks ago - it is even better under the new chef. i would not hesitate to recommend this restaurant - it is absolutely living up to its reputation

    - chuck
    01 996tt - GT700
    forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint
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