Originally posted by @great-big-stees Ya better than like the big iceberg stuck off shore near (really near) the village Innarsuit, on the northwestern Greenland coast.
Newfoundland usually have a few iceburgs that stick around for the summer. I'll have to remember to get a picture of that sometime.
Originally posted by @very-rusty Newfoundland usually have a few iceburgs that stick around for the summer. I'll have to remember to get a picture of that sometime.
-VR
I wish we had an iceberg or two around here right now, but that would really be strange in Omaha. Better stick with what we have.
Originally posted by @coquette I wish we had an iceberg or two around here right now, but that would really be strange in Omaha. Better stick with what we have.
I'm stuck for a sticky...but I sure could go for an Omaha Steak this morning.
Breakfast of Champions!
Originally posted by @very-rusty Sticking to the subject, may I ask what is special about Omaha Steaks from other steak?
-VR
Why, because they're raised, branded and stuck in Omaha of course. One of the tastiest grass-fed beef herds in the world.
Second, only to Kobe's beer and sake-pampered cattle in my humble opinion.
Originally posted by @wolfe63 Why, because they're raised, branded and stuck in Omaha of course. One of the tastiest grass-fed beef herds in the world.
Second, only to Kobe's beer and sake-pampered cattle in my humble opinion.
Originally posted by @wolfe63 Why, because they're raised, branded and stuck in Omaha of course. One of the tastiest grass-fed beef herds in the world.
Second, only to Kobe's beer and sake-pampered cattle in my humble opinion.
Have you ever tasted a grilled filet from Omaha?
I've never been to Ohaha so have never tasted grilled Omaha filet.
I am pretty much stuck in Canada most of the time, but have seen most of the country also.
Originally posted by @very-rusty I've never been to Ohaha so have never tasted grilled Omaha filet.
I am pretty much stuck in Canada most of the time, but have seen most of the country also.
Canadians are not stuck with not having tasty beef to be sure. I once had a steak at the Canadian Pavilion in EPCOT. Delizioso!! (Expensive, because it's Disney, however...but authentic to the core.)
Originally posted by @wolfe63 Canadians are not stuck with not having tasty beef to be sure. I once had a steak at the Canadian Pavilion in EPCOT. Delizioso!! (Expensive, because it's Disney, however...but authentic to the core.)
Originally posted by @wolfe63 Canadians are not stuck with not having tasty beef to be sure. I once had a steak at the Canadian Pavilion in EPCOT. Delizioso!! (Expensive, because it's Disney, however...but authentic to the core.)
Well I would have stuck it to you and said Canadian beef is just as good as Omaha beef, but wouldn't have been an accurated statement as I've never eaten Omaha beef. 😉
Originally posted by @very-rusty Well I would have stuck it to you and said Canadian beef is just as good as Omaha beef, but wouldn't have been an accurated statement as I've never eaten Omaha beef. 😉
-VR
My partiality toward, most things American, is obviously a byproduct of my... being American.
But, I'm not too proud to say that we're stuck with the crappiest pasta on the planet. "Muellers" tastes like twice dipped parafin. "Kraft" tastes like the cardboard box that it's packed in...and "Chef Boyardee" products are like eating ketchup and earthworms. 😛
Originally posted by @wolfe63 My partiality toward, most things American, is obviously a byproduct of my... being American.
But, I'm not too proud to say that we're stuck with the crappiest pasta on the planet. "Muellers" tastes like twice dipped parafin. "Kraft" tastes like the cardboard box that it's packed in...and "Chef Boyardee" products are like eating ketchup and earthworms. 😛
I know it's a chain, but Carraba's (Italian restaurant) makes the best pasta (fettuccine) I've ever tasted. They make their pasta fresh, daily. Try it!
Recommended, awesome, never fail meal at Carraba's:
Shrimp scampi appetizer
Chicken Parmesan with fettuccine instead of spaghetti
13 Jul '18 13:00
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