Serious Eats - seriouseats.com

As long as you're cooking them, there's no reason to devein them other than personal preference. It won't hurt you.

And yes, I know it was the title of the piece. But you don't have to use it.

10-20%, depending on the place, how much I like it, how good the service is, etc. The Waiter at Waiter Rant recommends tipping around half of what you would for table service.

@thatgrrrl I'm with you! Such a low percentage of women is really disappointing.

Get one of this style of thermometer, and a nice steak. Ask the butcher to help you pick it out.
When you get it home, preheat the oven to 375F, and heat up an oven-safe saute pan or skillet. Season the steak with salt and pepper. If you want, you can also coat it very lightly with vegetable oil. When the skillet is uncomfortable hot to hold your hand 4" above, put the steak down in the dry pan. Let it sear for about 2 minutes. You can lift up to check. You're looking for a nice, even layer of caramelization. If the steak is sticking, you don't have that yet, leave it alone. When you do get it, flip the steak over, stick the probe into the meat, in the middle, making sure it doesn't go all the way through and touch the pan. Put the whole thing in the oven. Make sure the probe is plugged into the unit at set it to alert you when it reaches the proper temperature.
To determine the proper temp, ask your BF how he likes his steak cooked. Look that up on a meat temp chart, and subtract 5 degrees from the low end of the range. Hot meat will continue to cook after you take it out of the pan. It's called carryover cooking.
When the alarm goes off, take the pan out, remove the probe, put the steak on a plate, then put all the sides on the plate, and serve. The steak should have at least 5 minutes resting time between when you take it out of the over and when your BF starts eating it.
Steak is actually pretty easy to cook, even for those who can't eat it. You don't have to, since you can cook by instrument.

Actually, morels are one of the few mushrooms I recommend actually soaking for about 30 minutes in cool tapwater before cooking. You might want to agitate them once or twice, too. Morels are always foraged, so they're a lot dirtier than farmed mushrooms, and those pockets really hold onto the dirt. Plus sometimes they can have bugs or worms, which the soaking will also rid them of.

I graduate from Art Institute of Seattle last year with a culinary degree, and I would advise against attending an AI school for the next few years. Corporate has recently set a standard curriculum, and it will take another two or three years at least before the kinks get worked out of it. Right now, there are a lot of things missing from the basic courses that ought to be there, and it will be difficult to get a good education. In a few years, when the AIs have managed to straighten out the kinks in the new curriculum, they'll be pretty good schools again.

Y'know, since you didn't actually put this in the New York section, you might want to specify the city you're looking in.

You might try using a cast iron skillet as a pan, too.

Have no additional recipes to add, I will merely note that the sauce is tartar, the raw steak dish is tartare.

...seriously?
Simmer diced potatoes in stock until they're tender. Pull out enough for any lumps you want, and puree or mash the rest (roughly is fine). Throw in your cut-up broccoli, the reserved potato chunks, and your seasonings. Simmer until the broccoli is tender (the smaller the pieces are, the faster it goes). Add a handful of grated sharp cheddar.

Why are you surprised that there are pot smokers in the Bible Belt? Hadn't you heard that most of the old moonshiners have started running pot as well?