You may now resume eating…

On April 27, 2008 at 3:50 pm, Doctor Dyspepsia Says:

“…fatty, seasoned up and falling apart. The best.”

Was he talking about me?

Great to hear from you, thanks for stopping by. Your Spinach/Artichoke dip looks awesome and I fully back up your preference for Shelly’s Pita Chips (which I’m sure has nothing to do with your name). Those corn chips and salsa at Houston’s are damn good though, lets be serious.

Glad to hear you enjoyed Houston’s. I’m not a big Prime Rib guy, I’ll always go steak over it, and at Houston’s I can’t break away from the burger or the ribs. That being said, I’m glad to hear you had a quality meal. No surprise there, Houston’s never disappoints. Did you get dessert? Brownie Sundae? Cassoulet, let me guess, some sort of French casserole? Maybe with some stewed meat? I’m yet to venture to the Osso Bucco realm though I’ve had some serious short ribs (dotted with toasted coconut) at Fatty Crab in the West Village.

I’ll be honest, I had no idea what you were talking about when you say “deckle”. I looked it up, and lone behold, I like the deckle too, a great article described it as such:

“The deckle actually is best known as the fatty part of the brisket, the favored cut for pastrami and the aficionado’s preferred part of “smoked meat,” the Jewish-Canadian cousin of corned beef.

In fact, the deckle is any part of the strip of muscle and fat that lies right on top of the ribs, according to James Reagan, a specialist from the National Cattlemen’s Beef Association.”

I’m ashamed to say, I’m one of those people who’ve put the deckle to waste. Ironically, the chef quoted in the article says the deckle makes great cheesteaks, which leads us to our next question… cheesesteaks in New York…

I recommend Shorty’s on 42nd and 10th Ave, formerly Tony Luke’s. Authentic, decent bread, big as hell, great crispy fries. I’ve heard good things about 99 Miles to Philly and Wogie’s. Pass on Philly Slims, don’t be tempted by the widowmaker.

Anyway, the prime rib was perfect- I like the end cut because if it’s done right, it has all the spices without being tough. This one was perfectly cooked, ample deckle (the “cap” on the rib-eye, extra tasty, often overlooked and under-appreciated), with the bone meat (shut up, you lurking homophobes waiting for an opportunity to crack wise!) fatty, seasoned up and falling apart. The best. And you are absolutely right about the delicious artichoke/spinach appetizer, too.

Thanks for the suggestion- eventually, I’ll go back for that burger. Meanwhile, do you have a recommendation for a Philly Cheese Steak NOT in Philadelphia?

Doc