The New York Times Agency May 2010
EN_00913897_1536
(NYT16) NEW YORK -- Feb. 11, 2003 -- MASTER-CHEF -- It's really important to spend the money for prime steak,'' chef Bobby Flay said, as he unwrapped a package from Lobel's, a butcher shop on the Upper East Side of Manhattan not celebrated for its discount prices. Inside the package were two prime steaks, a porterhouse and a New York strip, so thick they resembled cuts of an animal larger than a steer. "The reason it's called prime is because of all the marbling,'' Flay said, pointing to streaks of white fat wisping through the blood-red strip. "For texture and flavor, you want to see a lot of nice, even marbling throughout.'' Flay places pepper-crusted steak into a hot pan in his kitchen in Chelsea on Jan. 9, 2003. (Michelle V. Agins/The New York Times)
CENA MINIMALNA - 100 USD
2003-02-11
EAST NEWS
The New York Times Agency
Michelle V. Agins/The New York Times/Redux
15841355
1,14MB
25cm x 21cm by 300dpi
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