﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Favorite Prime Cuts</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>RE: Favorite Prime Cuts (bigmoe52)</title><description> For me it is no contest. I like a good ribeye walked slowly through a warm kitchen before serving. &lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" /&gt; &lt;br&gt;  &lt;br&gt;  &lt;br&gt;  &lt;br&gt;  &lt;br&gt; Moe </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207141</link><pubDate>Wed, 19 Jul 2006 16:19:10 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (2005Equinox)</title><description> Nice thick porterhouse. A little tenderizing salt is all that needed on a good steak. Ribeye is a VERY close second. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207140</link><pubDate>Mon, 10 Jul 2006 00:51:22 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (John A)</title><description> I like a rare rib eye hot off my grill and allowed to rest for five minutes. &lt;br&gt;  &lt;br&gt; John </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207139</link><pubDate>Wed, 07 Jun 2006 07:52:47 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (Michael Hoffman)</title><description> &lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/thumbup1.gif" alt="" /&gt; </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207138</link><pubDate>Thu, 01 Jun 2006 14:19:59 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (PapaJoe8)</title><description> I thought Michael's question was a good one. I think this section is for any kind of prime cut? Maybe pork tenderlion can also fit here. And one of my fav's is also a center cut pork chop, looks like a small porterhouse, grilled just like you would a steak. Maybe a prime cut of lamb also? &lt;br&gt; Joe </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207137</link><pubDate>Thu, 01 Jun 2006 14:19:39 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (Cakes)</title><description> &lt;font face='Arial'&gt;&lt;font size='2'&gt;&lt;font color='blue'&gt;Now see this is an example of Michael showing restraint.  A good response would be, &amp;quot;That is one of the most obtuse and unintelligible  questions I have seen on this forum. Just what are you trying to say?&amp;quot;  &lt;br&gt;  &lt;br&gt; But we are all too polite to say such a thing.&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/biggrin.gif" alt="" /&gt; &lt;br&gt;  &lt;br&gt; Cakes&lt;/font id='blue'&gt;&lt;/font id='size2'&gt;&lt;/font id='Arial'&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207136</link><pubDate>Thu, 01 Jun 2006 14:04:16 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (PapaJoe8)</title><description> This is the &amp;quot;prime cuts&amp;quot; section so hmm, what does that mean? I think it means any of the more expensive meats. &lt;br&gt;  &lt;br&gt; My fav is a pecan smoked bone in prime rib! My 2nd is an rare prime rib along with an end cut prime rib. My 3rd is a good thick prime grade rib eye cooked rare. &lt;br&gt; Joe </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207135</link><pubDate>Thu, 01 Jun 2006 13:15:51 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (roossy90)</title><description> &lt;blockquote id='quote'&gt;&lt;font size='1' face='Arial, Helvetica' id='quote'&gt;quote:&lt;div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'&gt;&lt;i&gt;Originally posted by Michael Hoffman&lt;/i&gt; &lt;br&gt; &lt;br /&gt;&lt;blockquote id='quote'&gt;&lt;font size='1' face='Arial, Helvetica' id='quote'&gt;quote:&lt;div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'&gt;&lt;i&gt;Originally posted by food10&lt;/i&gt; &lt;br&gt; &lt;br /&gt;Hi what is your favorite primecut you liked so far? &lt;br&gt; &lt;/div&gt;&lt;/blockquote id='quote'&gt;&lt;/font id='quote'&gt; &lt;br&gt; Are you referring to a cut of prime beef? &lt;br&gt; &lt;/div&gt;&lt;/blockquote id='quote'&gt;&lt;/font id='quote'&gt; &lt;br&gt; &lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" /&gt;&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_shy.gif" alt="" /&gt; </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207134</link><pubDate>Wed, 31 May 2006 21:49:04 GMT</pubDate></item><item><title>RE: Favorite Prime Cuts (Michael Hoffman)</title><description> &lt;blockquote id='quote'&gt;&lt;font size='1' face='Arial, Helvetica' id='quote'&gt;quote:&lt;div style='border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;'&gt;&lt;i&gt;Originally posted by food10&lt;/i&gt; &lt;br&gt; &lt;br /&gt;Hi what is your favorite primecut you liked so far? &lt;br&gt; &lt;/div&gt;&lt;/blockquote id='quote'&gt;&lt;/font id='quote'&gt; &lt;br&gt; Are you referring to a cut of prime beef? </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207133</link><pubDate>Wed, 31 May 2006 13:25:34 GMT</pubDate></item><item><title>Favorite Prime Cuts (food10)</title><description> Hi what is your favorite primecut you liked so far? </description><link>http://www.roadfood.com/Forums/fb.ashx?m=207132</link><pubDate>Wed, 31 May 2006 13:01:01 GMT</pubDate></item></channel></rss>