Warren Sapp on Footballville

[Calinative]

Yes, I'll go up t 4 hours for steak, the texture changes if you go longer. Chicken I've taken to 6 hours without issue.

Changes for the much worse? Or kinda whatever since you're searing after anyways?

 

[JD08]

Changes for the much worse? Or kinda whatever since you're searing after anyways?

Worse. Gets musher. I followed a recipe and did a london broil for 18 hours. It tasted fine, but was just too mushy, searing did nothing.

 

[Calinative]

Worse. Gets musher. I followed a recipe and did a london broil for 18 hours. It tasted fine, but was just too mushy, searing did nothing.

Yeah makes sense.

 

[DTP]

As much as I love Myles and have known him for 20 plus years now Applebee's and prime are starting to have far too many similarities. He's gotta tighten up with his chefs. Worked way too hard to let a chef or two drag down an empire.

I didn’t want to be the one who said it but, unfortunately far too many Miami restaurants fall down this same path.

 

[Canedog]

My chef did picanha for me yesterday. Love that ****.

My chef was gonna do a picanha for me yesterday but he was out sick so my butler cooked it … with help from my chauffeur.

 

[JamesQuall]

My chef did picanha for me yesterday. Love that ****.

Sirloin cap (picanha) is one of the best cuts for steak. It’s up there with ribeye and I prefer it over New York Strip.

It’s a bit better more medium than medium rare though.