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(Washington Post)   You have not experienced true food and wine snobbery until you've read this food critic's account of his search a good steak house in Washington, DC. Bonus hash brown snobbery as well   (washingtonpost.com) divider line 175
    More: Amusing, snobbery, W Hotel, filet mignon, wine list, nutmeg, baby foods  
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13503 clicks; posted to Main » on 08 Jul 2012 at 12:15 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-08 11:07:03 PM
Canton
I can cook a ton of awesome portugeuse seafood recipes that wood have your panties on the floor after the first bite. From codfish cakes to Kale soup. Nevermind what I can do with shellfish from quahogs, mussells to sea clams or scallops. I grew up in a commercial fishing family and can cook anything from the ocean you can catch. I also can make you a venison steak I harvested myself that would turn you away from beef forever. My 10 year old daughter who is the pickiest kid ever prefers deer steak over filet mignon. If you want my amazingly best chicken wing recipe let me know.
 
2012-07-08 11:17:36 PM
So many of these comments make me facepalm. People think someone knowing what is right and wrong makes them a snob when in fact they're just ignorant and don't know what good food actually is.

You don't just go to a restaurant to eat your main entree. You go for the sides, apps, dessert, drinks and service as well. Lacking any of these things brings down the experience. Anyone can make a decent steak and dry age a steak at home, that's just one part of it.

A baked potato is an odd side for a steak, typically you don't get something with cheese or cream as a side to a simply cooked steak with no sauce. Typically you get a simple rich side like mashed potatoes. Cheese or something more complex will compete with your steak.
 
2012-07-08 11:26:34 PM

laid back w/bud light: If you can't pick out a steak from a local butcher and cook it yourself better than paying 4 times the cost to have a restaurant cook it you have failed in life.


If you can't afford to go eat at a restaurant instead of dirtying up your own kitchen when you are so inclined, you have failed in life.
 
2012-07-08 11:32:20 PM

lilplatinum: RDean: $150 for a meal? That's not much less than our monthly grocery bill. Someone has way too much money. Or way too little common sense.

So I'm guessing you find the $295 pre fixe at Per Se a bit too indulgant? I guess everyone should just go eat some free breadsticks at Olive Garden..


i usually would never make fun of someone for misspelling prix fixe, but when they do it with their nose in the air talking down to someone... yeah, stupid and douchey is no way to go through life, son.

all the same, enjoying an expensive meal doesn't make someone stupid. so, maybe you two should go find a nice dark corner by yourselves and have a slap fight.
 
2012-07-08 11:36:11 PM

laid back w/bud light: Canton
I can cook a ton of awesome portugeuse seafood recipes that wood have your panties on the floor after the first bite. From codfish cakes to Kale soup. Nevermind what I can do with shellfish from quahogs, mussells to sea clams or scallops. I grew up in a commercial fishing family and can cook anything from the ocean you can catch. I also can make you a venison steak I harvested myself that would turn you away from beef forever. My 10 year old daughter who is the pickiest kid ever prefers deer steak over filet mignon. If you want my amazingly best chicken wing recipe let me know.


The thing is, my favorite ways to eat beef are boiled (corned) or roasted... (Can't go wrong with a good pot roast.) Guess I have more appreciation for lamb as far as red meats go. Not sure how that would compete with venison, but deer does sound better than cow!

And I do hope your family appreciates your seafood prowess! Mmmm, scallops. Wonder what you could do with lake whitefish...
 
2012-07-08 11:52:35 PM
"all the same, enjoying an expensive meal doesn't make someone stupid."

True. But when one can get the most incredible steak dinner ever for $30 at a local restaurant the idea of blowing $150 just seems downright silly.

Or even sillier when the same thing can come from my grill for the price of a steak.

But, each to his/her own. I've a lot better ways to blow $300 than taking the wife to a restaurant.

What it all really comes down to is lack of upper class / lower class not having the faintest idea of what life is like for the other.
 
2012-07-08 11:55:56 PM
Why do people diss charcoal? Yes, it sucks if all you have is one of those $20 Walmart specials. You will burn the steak every time. But if you get a nice proper grill where you can vary the temperature, move the coals, and sear the meat without burning it, a good steak can turn out wonderful.

/Best steak I've ever had was cooked over a campfire up on Mt Hood with no seasoning whatsoever.
 
2012-07-09 12:25:15 AM
Down in Tampa, one of the supposed "must visit" restaurants is Bern's Steakhouse. Much fuss is made over the expensive, French-bordello-look-located-in-a-warehouse steak restaurant. I've been twice. Thankfully, I didn't pay either time.

Truth be told, the food was quite good and the steaks, while also quite good, weren't miles ahead of what you'd get at Outback. Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.

That all said though, for all my years, no restaurant has yet to beat what my father can do with a steak on his Weber. The man simply has a magical way with beef on a grill.
 
2012-07-09 12:45:12 AM

Farnn: One thing to add to that, season your steak the day before and wrap it in plastic in the fridge. About 1/2-1 tsp of kosher salt per pound(1/2 tsp if it's Mortons closer to 1 tsp if it's diamond, yes there is that much of a difference between the two). This way the salt actually penetrates the entire steak and also helps to make it more tender.


Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat. "Salt" and "tender" don't go together when you're discussing meat. That's why they have something called salt curing for meat. It's done specifically to lower the moisture content of the meat so that microorganisms have more difficulty growing. Anyone who knows anything about cooking meat knows that salt decreases the water content of the item being salted. That's like cooking 101.

If you've been salting your beef like that for a day prior to cooking and thinking that said salt is "seasoning" and "making it more tender"...perhaps you'd be better off exploring veganism...or just skipping the process altogether and just buy yourself beef jerky.
 
2012-07-09 01:08:00 AM

downtownkid: th0rr: Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.


You, sir, are an idiot.


And you sir are a kool-aid drinking douche. What of it?
 
2012-07-09 05:20:35 AM

th0rr: downtownkid: th0rr: Meh. Most people I've met cannot tell the difference between Choice and Prime once it has been cooked. I think most folks go to steak houses more for bragging rights about how much they dropped on dinner than anything else. Get a nice charcoal grill in your backyard roaring hot, and you can cook any Choice steak as good as if not better than any steakhouse.


You, sir, are an idiot.

And you sir are a kool-aid drinking douche. What of it?


I called you an idiot because you are an idiot. There is an easily discernible difference between choice and prime beef when cooked. It has to do with the tenderness and flavor of the meat. There are even different gradations within the prime designation. Beyond that there are differences based on the variety of cow you started out with. None of this is a mystery, all it requires is a bit of education. To suggest one cannot tell the difference is simply ignorant. That's why I called you an idiot and will continue to do so.

Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own shortcomings.
 
2012-07-09 07:46:43 AM

chixdiggit: Bad, but I've seen worse. The lady who reviews for the Globe and Mail in Canada once blasted a legendary restaurant just because it was located in a mini-mall.


...was that a chinese place?


/Sietsma rules and all those who biatch at him are morons.
//SRSLY. The guy keeps it real.
 
2012-07-09 07:52:38 AM

downtownkid: To suggest one cannot tell the difference is simply ignorant.


given that your reading comprehension is lacking, I'd turn right the fark around and suggest that you, good sir, are in NO position to be speaking. Typing. Whatevering.

craig328: Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat.


That isn't entirely correct. Salt starts to draw out the moisture from the meat, THEN pushed the salted water back in (via reverse osmosis) and denatures the proteins.
 
2012-07-09 08:43:18 AM

mekkab: .craig328: Um...that's a lot of salt for just that much beef and salt draws moisture out of the meat.

That isn't entirely correct. Salt starts to draw out the moisture from the meat, THEN pushed the salted water back in (via reverse osmosis) and denatures the proteins.



That was an interesting read. Interesting in that you seem to have forgotten that the magic of the reverse osmosis kitchen science guy was blathering about involves re-inserting the moisture back into the meat that was there before he drowned it in salt. Stated more plainly: he's all impressed that he can partially put back what was already there in greater amounts before he started...except it's really salty now. The only way he could eat that over salted meat was sliced thin in a stir fry hoping the other ingredients mask the salt taste. Not exactly a ringing endorsement of the "salt the crap out of the meat" technique.

You can throw as much one guy blogging about food as a science experiment all you like but pretty much everyone knows that salt draws water out of meat. Period. Blogger guy may indeed be correct there is a delayed process by which some of that moisture is returned but that only works because he dehydrated the ever loving crap out of it in the first place. There is no new moisture there. He's not adding anything hydration wise. He may as well have spit on it...hell, at least he'd be adding moisture doing that.
 
2012-07-09 08:53:56 AM

MAYORBOB: Home. On my grill. Cooked to my satisfaction. That's the best steak in this area.


You'll never see this, but tru dat!
 
2012-07-09 09:08:25 AM

craig328: Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.


Nearly equally good except for the meat glue. If I'm paying for a steak, I expect a steak and not slab of mystery meat formed from leftover scraps.
 
2012-07-09 09:54:11 AM
I am going to defend both sides in this argument by saying ,"Ladies...ladies...You're both pretty."

1) My favorite steaks are the ones I cook myself. Take 2 cups water, 1/8 cup red wine vinegar, 1/2 cup salt, 1/2 cup cayenne. Put in a spray bottle. Shake.
Now take the cut of steak of your choice and put it on the hottest grill you can possibly create and spray with mixture above. Re-spray about every 30 seconds.
Also good if you throw it the steak directly on real hardwood charcoal. Hotter the better.

2) IF I am (well, actually my expense account) going to pay a shiat ton of money to go to a steakhouse, I actually want douches like this reviewer to be picky as hell and tell me which one's might be worth it. As it happens, I've eaten at a few he mentioned and I would have to concur with his favorites. Also, J&G does in fact have a damn good crab cake.
Still, for my money if I have one night to eat in DC, I go to Little Serow. Not for steak.

/just sayin.
 
2012-07-09 09:58:24 AM

Pelvic Splanchnic Ganglion: craig328: Thing is this: you CAN pay $100 for your strip steak or filet and it'll be good...or you can go to Outback, order the same cuts and pay about $85 less and still get a steak that is nearly equally good.

Nearly equally good except for the meat glue. If I'm paying for a steak, I expect a steak and not slab of mystery meat formed from leftover scraps.


Outback doesn't sell steaks produced in that way. That said, if I'm eating out I tend to order two cuts of beef for steaks: filets and bone in ribeyes. If you can't tell a meat glued filet or bone in rib steak from real ones then you probably don't much care either. Strips steaks, sirloins and other boneless cuts are more likely targets because the marbling of the meat hides the lines that appear when you cook/cut them. And while you can glue pieces of meat together, you can't glue them to bone.

Seriously though, if you're concerned about meat glue your concern would be a lot better placed when you order something like crab cakes and fish balls. The use of the enzyme product is a lot more common in those kinds of dishes.
 
2012-07-09 10:03:27 AM
Crystal City Restaurant (OK, it's METRO DC, not DC Proper) has THE best steaks, esp. for the money. The sides, yeah, unremarkable, but the prime rib is phenomenal. I don't know who their supplier is, but it's some of the best steak I've ever had. And there's strippers.
 
2012-07-09 04:19:01 PM
The problem with Morton's now is that they're owned by Landry's Inc. They ruined it. They've quietly bought up a HUGE number of restaurants/chains around the country.
 
2012-07-09 05:22:17 PM

downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own


Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.
 
2012-07-09 08:55:11 PM

th0rr: downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own

Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.


Dude, don't worry about it. First you say associate with people too unsophisticated to discern what is a clear difference in grades of meat, then you name three pretty shoddy chains as "steakhouses". It's pretty clear we are playing on different fields here. Enjoy your delicious, quality meat. I'm sure your Italian cooking outpaces the Olive Garden's as well. Bon Appetit.
 
2012-07-09 10:40:23 PM
lilplatinum
What's wrong with dirtying a couple plates a pair of tongs and scraping the grill???? You sound lazy, pretentious, and overpaid. Have you ever cooked your own steak, and then tried to improve on it? Maybe you should try and cook it in an oven. I think your country has plenty of them. Call it the SS Steak. Heil porterhouse. GFYS
 
2012-07-10 02:03:23 AM

laid back w/bud light: lilplatinum
What's wrong with dirtying a couple plates a pair of tongs and scraping the grill???? You sound lazy, pretentious, and overpaid. Have you ever cooked your own steak, and then tried to improve on it? Maybe you should try and cook it in an oven. I think your country has plenty of them. Call it the SS Steak. Heil porterhouse. GFYS


1) I am an American expat, so nazi jokes don't work on me.

2) I am lazy, pretentious and overpaid - why are you so jealous that you can't be?

3) I cook quite often, I can probably cook a fairly competitive steak compared to most steakhouses. Cooking a steak ain't farking rocket surgery, having good quality aged beef can be - but, as people pointed out, steak houses aren't just about the steak, its the whole experience.

I probably wouldnt go to a steakhouse if i wasnt on an expense account, but the idiot mocked people who might dare spend 3 whole digits on a good meal. There are shiattons of fantastic meals out there that are completely worth it - and no, many of them cannot be cooked in your home kitchen no matter how good a cook you think you are.

I wouldn't mock someone who hadn't made such a comment to begin with, but when someone talks about how people who eat out are wasting their money it is hypocritical nonsense, compared to billions of people in the world that person does tons of shiat that is disgustingly wasteful too.
 
2012-07-10 08:04:48 AM

downtownkid: th0rr: downtownkid: Being the idiot that you are, I suppose your only recourse is to insult me. Hope that makes you feel better about your own

Excuse me but you are the one started with the name calling instead of attempting to reason your argument. Yes I understand the differences between Choice and Prime and I stand by what I said that the majority of people not being able to tell the difference between the two. I also stand by my argument that most people eat at steak houses for the bragging rights of the cost of the meal. Every conversation I've ever had with folks who have eaten a meal at a steak house, regardless of background or education, goes something like this;

I heard you went out to dinner last night at Mortons/Chophouse/RuthChris/etc...

Yeah, spent a fortune

How were the steaks?

Fantastic and they better be because I dropped $300 on the meal.

And on and on and on about the price.

I have eaten in Steak Houses and will stick to what I said about being able to cook a steak in my backyard as good as if not better than for a fraction of the cost. I am fortunate to have two very excellent butcher shops close to me and can get great cuts of meat to order.

In your eagerness to insult first and reason later you also forgot to mention how aging can and does affect the flavor of meat. To which you sir are a still and always will be a douche. A douche bag even. Good day.

Dude, don't worry about it. First you say associate with people too unsophisticated to discern what is a clear difference in grades of meat, then you name three pretty shoddy chains as "steakhouses". It's pretty clear we are playing on different fields here. Enjoy your delicious, quality meat. I'm sure your Italian cooking outpaces the Olive Garden's as well. Bon Appetit.


See what I mean? Douche. A douche with poor reading comprehension skills as well I might add.
 
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