Mind your language

First cut us the deepest:

Bife de lomo (tenderloin)

This is the cut that most of us order the first time we’re in a parrilla. It’s the most expensive cut, and it’s tender and juicy. However, sometimes the flavor is not particularly thrilling. As an Argentinean friend once said to me, “Bife de lomo is like a beautiful model: nice to look at, but nothing under the surface.” What a model needs under the surface is a good personality, and what a steak needs under the surface is ‘marbling,’ which are the lines of fat running through the meat that dissolve during the cooking process and make it taste good. Lomo doesn’t have enough marbling to please some people.

http://www.gringoinbuenosaires.com/f...eef-argentina/

K.

For most men at sea there were only three things they needed to be able to aquire, most could be so done by sign language.
How difficult is it to get a beer, a feed and your leg over?

Happy daz John, leg over what...? Never tried it like that, ah ha a new way to hell with those Karma Sutra sketches then.

There used to be a song we sang when on Macandrews on the Spanish coast,
Valencia!!!
Capitano pasa plata
quanta costa jig a jig........

forget the other words
Adios
Brian.

Brian remember "Valencia stick your head between your legs and whistle up your Barcelona".
Regards.
Jim.B.