It's one of the biggest scams in food. Forbes has reported that people are shelling out cash for this unique beef. But Larry Olmsted states simply, "You cannot buy Japanese Kobe beef in this country." It's really interesting because most of us are thinking, "He doesn't know what he's talking about. I have bought Kobe beef." But you really haven't. Check it out, it's a great article: http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

Team Trivia is a nice way to do something fun, without getting too crazy. And, hey, who doesn't love winning some gift certificates or free dinner?

Sundays: Brew Pub @ 7:30 p.m.
Mondays: Applebees @ 9 p.m. and Gibbie’s @ 7 p.m.
Tuesdays: Mountain State Brewing Company @ 7 p.m. & both Boston Beaneries @ 8 p.m.
Wednesdays: Chic-n-Bones @ 7 p.m. & Archies @ 7 p.m. & Kegler's @ 7 p.m. & 4th and Goal @ 10 p.m.
Thursdays: Gibbie’s @ 7:30 p.m. & Ledo's @ 7 p.m.
Fridays: Damon’s Grill @ 8 p.m.
Saturdays: Fat Daddy’s @ 7 p.m.

I haven't always had the best experiences at Chic-n-Bones. I had been here a few times when it was simply too busy to find a spot. In fact, this place is always busy. On this particular night, we found one table free, and we managed to scrape up enough random chairs for our group of five. It was a trivia night, but we were too late to participate - though it did sound fun.


Chic-N-Bones is located along Chesnut Street. It's a fairly small bar, but they have a back area they open up on weekends that doubles the entire size of the bar. As soon as we sat down, a waitress came over to take care of us. She was pretty busy, but she tended to us well. I ordered a grilled cheese with a side of onion rings. The grilled cheese was overflowing with cheese - like, too much cheese. I had to push some out so it was edible. But, really, I'd rather have too much than not enough. The onion rings were tasty. My meal was pretty satisfactory. That would usually render a C in my book.

However, a few of my friends ordered burgers. And, my goodness, were they good. They were laid out like a painting and tasted just as great as they looked. Next time I'll get a burger of my own. And pray it's not as crowded at 8 p.m. on a Wednesday.

Grade: B

I don't really even like steak that much, but I think this information is very useful. For more information from a source who knows far more about this than I do, click here. But here are some basics for the next time you head out for your fix of red meat or if you want to cook it at home yourself:


Rare:

• Cook each Side 2 minutes
• Flip once
• Internal very red, moist, red juices
• Touch: very soft

Medium Rare: 

• Cook each Side 3 minutes
• Flip once
• Internal light red, moist, pink juices
• Touch: soft and springy

Medium: 

• Cook each Side 5 minutes
• Flip once
• Internal pink red, moist, clear to pink juices
• Touch: firm and springy

Medium Well: 

• Cook each Side 6 minutes
• Flip once
• Internal pink less red, moist, red juices
• Touch: firm and very springy

Well Done:

• Cook each Side 2 minutes
• Reduce heat to cook another 5 minutes each side
• Flip once
• Internal stone grey color, dry, clear, no pink juices
• Very firm to touch