Porterhouse Blue (Dvd), David Jason | Dvd's | bol (2024)

FAQs

Which college is Porterhouse Blue based on? ›

A satirical look at Cambridge life and the struggle between tradition and reform, Porterhouse Blue tells the story of Skullion, the Head Porter of Porterhouse, a fictional college of Cambridge University.

In the novel Porterhouse Blue by Tom Sharpe, "Porterhouse Blue" refers to a stroke brought about by overindulgence in the college's ( a fictional college of Cambridge University) legendary cuisine.

The filming of Porterhouse Blue involved using various locations around Cambridge, including Sidney Sussex College, to depict the fictional college and its surroundings. The series explores the eccentricities and traditions of academic life within an Oxbridge college setting.

Michael Lomonaco - Porter House Bar and Grill | LinkedIn.

The Porterhouse Steak

It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak.

Porterhouse steaks carry a hefty price tag compared to T-bone steaks because of the thickness and quality of the filet portions of those relative cuts. The filet or tenderloin portion of a porterhouse is thicker, meaning you'll get more of that coveted tender and juicy beef — and you'll pay for the privilege.

A Porterhouse College in the (fictional) University of Carrbridge, Inverness-shire has been used in University of Cambridge mathematics exam questions.

The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak).

Porterhouse Blue (TV Mini Series 1987) - Filming & production - IMDb.

How did the Porter House steak get its name? ›

The Porterhouse Steak. The Oxford English Dictionary listed the origin as Manhattan's Pearl Street around 1814 when the owner of a particular porter house, Martin Morrison, started serving rather large T-bones.

This particular portion of steak is cut from the lower rib section of the cow, which lies close to the rear end, or loin. Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip.