Where The Porterhouse Ages Gracefully- Peter Luger

http://www.nytimes.com/interactive/2008 ... -pano.html
The Panoramic View of Luger's Aging Room

http://www.nytimes.com/2008/12/23/nyreg ... ms.html?hp
The article

Thanks for the link, YourPalWill!

It's inspired me to start a game. Who can find the most factual errors in the following sentence:

"It (poster's clarification: a porterhouse) is thicker and more marbled than a T-bone, infinitely more tender than sirloin and, according to the greatest chefs, likely to be even more flavorful than the best filet mignon."

Bridgestone wrote:Thanks for the link, YourPalWill!

It's inspired me to start a game. Who can find the most factual errors in the following sentence:

"It (poster's clarification: a porterhouse) is thicker and more marbled than a T-bone, infinitely more tender than sirloin and, according to the greatest chefs, likely to be even more flavorful than the best filet mignon."

There's another game that's been fun to play the last couple of years: Who can find the most poorly written article in the NY Times? What a shame that such a formerly great paper has turned into such a worthless rag. Perhaps all the good writers in the world have moved to online food forums.

Bad writing aside, I will say that the Porterhouse that I had at Peter Lugar's was one of the greatest meals I've ever had.

beef facts are inaccurate- a porterhouse is both the filet and NY strip, where the filet has to be a minimum of 1 1/2" in diagonal diameter to be classified as a porterhouse. As you go down the spine, the filet side naturally tapers off, and when it goes below 1 1/2", that's when a porterhouse becomes a t-bone.

Panoramic View Lead-in wrote:In a 2,000-square-foot industrial walk-in cooler, famed porterhouses have been dry-aged to perfection for more than 100 years.

And David Burke's is supposed to be all that for offering a 75-day aged steak?