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(CNN)   Seven popular scams that steakhouses use to fool you into spending money. Your dog wants aged beef kidney suet   (eatocracy.cnn.com) divider line 239
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27380 clicks; posted to Main » on 17 Sep 2013 at 1:09 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-09-17 03:20:56 PM  

Englebert Slaptyback: Space Station Wagon

I have not had the waygu


How about the wagyu? Have you had that?


No but it's on my list.
(do typing mistakes ever cease to be hilarious?)
 
2013-09-17 03:21:52 PM  
Good news for you rare burger fans.  The Camellia Grill in New Orleans still serves the "Cannibal".
www.roadfood.com
/as you see, be prepared to stand in line
 
2013-09-17 03:21:56 PM  

bungle_jr: URAPNIS: bungle_jr: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly like the way they avoid lawsuits and complaints about food poisoning.

I'd be willing to sign a disclaimer.

i completely understand
businesses sometimes have been burned on such issues, though, and find it's better to not risk it


I know, I'm just tussling your hair.
 
2013-09-17 03:25:19 PM  

scarmig: Waffle House.  Pan-fry that shiat in bacon grease and Pam.  Add Tabasco and an egg.


Waffle House uses some synthetic high-mileage yellow oil called "Flav-o-fry" not bacon grease. And they took their best "meat" selection - chop steak - off of their menu!!!

/shakes tiny fork !!!
 
2013-09-17 03:27:44 PM  

URAPNIS: tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.

I frequent a local bar that has really, really excellent hamburgers and steak sandwiches.
Being a loser, I'll sit there all day drinking, from time to time.
The number of people who order well and very well done meat is astonishing.




I like a rare steak but can't stand any pink in my burger. I know that's odd but that's true. Same with eggs and no runny yolks.
 
2013-09-17 03:28:41 PM  

MBooda: Good news for you rare burger fans.  The Camellia Grill in New Orleans still serves the "Cannibal".
[www.roadfood.com image 850x669]
/as you see, be prepared to stand in line


ACK! The Grill!!! Weekly trip there for the stew. Good memories came flashing back...
 
2013-09-17 03:29:13 PM  
Meh. I cook steak on my flat-top griller thingie (on my porch, because there is tons of smoke). Sear both sides until it's cooked adequately (not blackened). It's farking delicious. Better than most restaurants, IMHO. Just a little salt and pepper. Leave it out for awhile first so it warms up a little. Let it rest for 5 minutes or so before I eat it. It's not rocket surgery.
 
2013-09-17 03:29:23 PM  

itsaidwhat: scarmig: Waffle House.  Pan-fry that shiat in bacon grease and Pam.  Add Tabasco and an egg.

Waffle House uses some synthetic high-mileage yellow oil called "Flav-o-fry" not bacon grease. And they took their best "meat" selection - chop steak - off of their menu!!!

/shakes tiny fork !!!


recovering wafflehouseaholic here...they took chop steak off the menu?

seriously, wtf?!?

i rarely got it, but i did enjoy it when i got chop steak and eggs.

/always amaze (or annoy) folks who go with me to wh...i know the lingo...most of it anyway
//was in the airforce reserves with a guy whose wife was a wh waitress
 
2013-09-17 03:29:27 PM  

MBooda: Good news for you rare burger fans.  The Camellia Grill in New Orleans still serves the "Cannibal".
[www.roadfood.com image 850x669]
/as you see, be prepared to stand in line


wait... what?

they told me the took the Cannibal off the menu after that chef killed his girlfriend and ate her, just before jumping off the roof of some hotel.

/ the chef was not a camelia grill chef.  but, camelia grill thought it would be tasteless to keep a cannibal item on the menu after a very famous incident of local cannibalism.
 
2013-09-17 03:30:17 PM  

jfivealive: Space Station Wagon: revrendjim: No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).

28 day dry aged waygu and it's still half the price of a prime steak at a steakhouse.
http://fairwaypacking.com/

Now you know someone

Ordering meat over the internet makes me a bit nervous, have you had them before?


Makes me think of Solyent Green.
 
2013-09-17 03:33:53 PM  

Mid_mo_mad_man: URAPNIS: tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.

I frequent a local bar that has really, really excellent hamburgers and steak sandwiches.
Being a loser, I'll sit there all day drinking, from time to time.
The number of people who order well and very well done meat is astonishing.

I like a rare steak but can't stand any pink in my burger. I know that's odd but that's true. Same with eggs and no runny yolks.


2 reasons i don't like pink in the burger.

1 - questionable meat quality. unless i know that burger meat was a quality piece of steak until getting ground up a minute before hitting the grill/griddle/pan, then i don't know its quality. cook it till whatever is in it dies!

2 - texture. the texture of a rare sirloin is divine. the texture of pink ground beef is slimy mush. cook it till it's firm!

i love runny-yolk eggs, though. it's runny whites i can do without
 
2013-09-17 03:36:14 PM  

bungle_jr: Mid_mo_mad_man: URAPNIS: tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.

I frequent a local bar that has really, really excellent hamburgers and steak sandwiches.
Being a loser, I'll sit there all day drinking, from time to time.
The number of people who order well and very well done meat is astonishing.

I like a rare steak but can't stand any pink in my burger. I know that's odd but that's true. Same with eggs and no runny yolks.

2 reasons i don't like pink in the burger.

1 - questionable meat quality. unless i know that burger meat was a quality piece of steak until getting ground up a minute before hitting the grill/griddle/pan, then i don't know its quality. cook it till whatever is in it dies!

2 - texture. the texture of a rare sirloin is divine. the texture of pink ground beef is slimy mush. cook it till it's firm!

i love runny-yolk eggs, though. it's runny whites i can do without


oh...combine runny yolk and a burger patty (on or off the bun, doesn't really matter to me)...nice!
 
2013-09-17 03:36:35 PM  

Space Station Wagon


(do typing mistakes ever cease to be hilarious?)


They haven't yet, but I'm pretty easily amused. :-)
 
2013-09-17 03:37:33 PM  

GRCooper: Uranus Is Huge!: Yeah, well, can you bring me some ketchup. Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup.

Well done.

I'm of the opinion that you're allowed to like what you like.

I, however, do not like what you like.


I guess that line is more obscure than I thought.
 
2013-09-17 03:38:00 PM  
steak + skillet

or

roast + grill

and done!

no need to spend double, triple the price in a restaurant
 
2013-09-17 03:41:39 PM  

tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.


You guys are ridiculous.  Hamburger is terrible quality meat from potentiality hundreds of cows. Why would you risk contracting a disease for a tiny increase in softness in texture and a miniscule change in taste?

Eating Steak rare is one thing.... hamburger is just plain dumb.
 
2013-09-17 03:43:06 PM  

Uranus Is Huge!: GRCooper: Uranus Is Huge!: Yeah, well, can you bring me some ketchup. Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup.

Well done.

I'm of the opinion that you're allowed to like what you like.

I, however, do not like what you like.

I guess that line is more obscure than I thought.


Crap. No.

My waitron friends would mock me mercilessly for missing that one
 
2013-09-17 03:43:54 PM  

oldfarthenry: Steak connoisseurs on Fark? Big surprise.

What wine goes best with bloviating spittle?


2008 or 2009 Rioja.  I'd go with Marques de Riscal Reserva.

\\ assuming you are making the spittle
\ if you are drinking the spittle, the I'd have to go with an 07
 
2013-09-17 03:46:38 PM  
Even though I don't mind spending some money on the good stuff from time to time.
I normally buy from the local butcher or Costco if they have a good deal and i will eat at Brann's occasionally  http://www.branns.com/index.cfm

bungle_jr: oh...combine runny yolk and a burger patty (on or off the bun, doesn't really matter to me)...nice!

and a couple slices of crispy bacon and a drizzle of zip sauce.
 
2013-09-17 03:48:07 PM  

Space Station Wagon: Even though I don't mind spending some money on the good stuff from time to time.
I normally buy from the local butcher or Costco if they have a good deal and i will eat at Brann's occasionally  http://www.branns.com/index.cfm

bungle_jr: oh...combine runny yolk and a burger patty (on or off the bun, doesn't really matter to me)...nice!
and a couple slices of crispy bacon and a drizzle of zip sauce.


i don't know what zip sauce is, but i'm now very hungry!
 
2013-09-17 03:49:04 PM  

huntercr: You guys are ridiculous.  Hamburger is terrible quality meat from potentiality hundreds of cows. Why would you risk contracting a disease for a tiny increase in softness in texture and a miniscule change in taste?


This really.  Most pre-ground burger meat is low grade crap they can't sell as steak, and the risks of contamination in an industrial meat grinder using beef from multiple sources (not just multiple cows either, look on some packages of groud beef "Product of USA, Canada,AND Argentina") is just way too high.

Now, if you happen to have a meat grinder and are willing to grind your own sirloin or chuck...  that's a different story.

/the wife has been known to sing bits of Sweeney Todd while making meatloaf mix
 
2013-09-17 03:49:42 PM  
My grandfather came from a Texas cattle ranch, way back in the day, before all that fancy stuff such as electricity and vaccines.  He took his steak well-done, always, his whole life.  Because that way the diseases and parasites the cattle carried wouldn't kill his family.

Be thankful for modern medicine and your rare steak.
 
2013-09-17 03:52:03 PM  

revrendjim: hey have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).


our Costco sells prime beef. and it's awesome.
 
2013-09-17 03:53:21 PM  

bungle_jr: pute kisses like a man: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

it's perfectly possible that you can cook a good steak.

however, most people are terrible at cooking steaks. they molest it too much while it's on the grill.  they employ the retarded press down with the spatula method to destroy the steak.   They flip it too many times. they throw it on the grill before the grill is the right temperature, they don't let the steak come to temperature before cooking it, they overcook the steak, they cut into the steak to see if it's done, they poorly season it (which most likely includes overseasoning), and the worst of all, they serve it right from the grill without letting it rest.


i slashed thru the parts that really don't matter much. as for cutting into it to check doneness, i considered not slashing that one. i personally don't do it for steak, because i can tell (good enough for me and my family eating steak on a saturday afternoon) the doneness by other factors. however, for thick pieces of chicken or pork, i do not take any chances. i cut into the middle of the largest piece. if it's done, the rest is done.

ALWAYS let the steak rest, covered in foil! we usually are finishing up our sides while this takes place


grilling a steak is about one thing: keeping the meat tender.  this is done by keeping the juices inside the steak.

flipping too much is just an example of molesting it while it's cooking.  each time you flip it, the steak takes pressure and loses juices.  basically, touch the meat as little as possible, every time you touch it you are throwing away flavor and tenderness.

cutting into the steak while it's cooking is murder.  it is the worst thing you can do.  you can use a feel test for steaks (judge the softness of the steak versus the flesh between your thumb and finger in a loss fist).  if you really have to check a meat's doneness, use a thermometer.  this is much less damaging than cutting in halfway to see if it's done.

finally, unless you are cooking hamburgers (which are best cold and then straight on the grill, oh yeah, and divet the center of you burgers, as it heats, the meat contracts to the center and creates a perfectly flat burger that will cook evenly, otherwise you're going to end up with a meatball looking burger that's done on the outside and raw in the middle - a common grilling mistake, and a necessity for a good rare burger), bring all meats up to room temperature before cooking.

throwing a cold piece of meat onto a hot grill is very violent for the meat.  First off, it will cause the meat to contract much more than if it were at room temperature, which means losing juice and flavor.  further, it will upset the heating process and cause uneven cooking.  finally, it can have an effect on the initial sear, which is key in order to get the outer layer of the meat to seal in the juices, and make for easy grill removal.

/ as an aside, if pools of blood come out when you cut into it, you did not let it rest.  as you will notice, cutting into raw steak does not release pools of blood.  it is not a sign that it was cooked rare, it is a sign that you ruined your steak.
 
2013-09-17 03:53:43 PM  
Best of both worlds. You get all the great ambiance, very tasty sides and really good quality cuts. You pick the steak you want, and you can grill it yourself, or pay a couple bucks extra to have them do it. It's pretty cool talking with people around the grill pits and you know exactly what you are doing to the meat.

/about due for a visit.
 
2013-09-17 03:55:50 PM  

bungle_jr: oh...combine runny yolk and a burger patty (on or off the bun, doesn't really matter to me)...nice!


www.foodsmackdown.com

Slaters 50/50 beef and bacon with egg and guacamole
 
2013-09-17 03:56:42 PM  

bungle_jr: i don't know what zip sauce is, but i'm now very hungry!


Wow I just found out it is a Michigan thing, mainly Detroit. I always figured it was an everywhere thing. You learn something new everyday.


scarmig: Be thankful for modern medicine and your rare steak.

Agreed, for the amount of food we eat and the fairly low numbers of people who get sick it appears the USDA is doing a pretty good job.
 
2013-09-17 03:57:46 PM  

bungle_jr: as for cutting into it to check doneness, i considered not slashing that one. i personally don't do it for steak, because i can tell (good enough for me and my family eating steak on a saturday afternoon) the doneness by other factors. however, for thick pieces of chicken or pork, i do not take any chances. i cut into the middle of the largest piece. if it's done, the rest is done.
ALWAYS let the steak rest, covered in foil! we usually are finishing up our sides while this takes place



If you can judge steak without cutting into it, you can do the same for chicken and pork.  Learn the finger doneness technique.  It works.
http://primecutsblog.com/2008/12/01/the-finger-test-to-check-the-don en ess-of-steak/

Learn it for steak, and it will work for chicken and pork too.

Frankly people worry too much about whether pork is "done enough".  Medium pork is wonderful. Trichinosis is a thing of the past.  Just buy meat from butcher you can trust.
 
2013-09-17 04:01:18 PM  

pute kisses like a man: bungle_jr: pute kisses like a man: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

it's perfectly possible that you can cook a good steak.

however, most people are terrible at cooking steaks. they molest it too much while it's on the grill.  they employ the retarded press down with the spatula method to destroy the steak.   They flip it too many times. they throw it on the grill before the grill is the right temperature, they don't let the steak come to temperature before cooking it, they overcook the steak, they cut into the steak to see if it's done, they poorly season it (which most likely includes overseasoning), and the worst of all, they serve it right from the grill without letting it rest.


i slashed thru the parts that really don't matter much. as for cutting into it to check doneness, i considered not slashing that one. i personally don't do it for steak, because i can tell (good enough for me and my family eating steak on a saturday afternoon) the doneness by other factors. however, for thick pieces of chicken or pork, i do not take any chances. i cut into the middle of the largest piece. if it's done, the rest is done.

ALWAYS let the steak rest, covered in foil! we usually are finishing up our sides while this takes place

grilling a steak is about one thing: keeping the meat tender.  this is done by keeping the juices inside the steak.

flipping too much is just an example of molesting it while it's cooking.  each time you flip it, the steak takes pressure and loses juices.  basically, touch the meat as little as possible, every time you touch it you are throwing away flavor and tenderness.

cutting into the steak while it's cooking is murder.  it is the worst thing you can do.  you can use a feel test for steaks (judge the softness of the steak versus the flesh between your thumb and finger in a loss fist).  if you really have to check a meat's doneness, use a thermometer.  this is much less damaging than cutting in ...


I think most of your concerns were addressed upthread when someone posted this...   http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-abo u t-cooking-steak.html
 
2013-09-17 04:04:33 PM  

ipxodi: bungle_jr: as for cutting into it to check doneness, i considered not slashing that one. i personally don't do it for steak, because i can tell (good enough for me and my family eating steak on a saturday afternoon) the doneness by other factors. however, for thick pieces of chicken or pork, i do not take any chances. i cut into the middle of the largest piece. if it's done, the rest is done.
ALWAYS let the steak rest, covered in foil! we usually are finishing up our sides while this takes place


If you can judge steak without cutting into it, you can do the same for chicken and pork.  Learn the finger doneness technique.  It works.
http://primecutsblog.com/2008/12/01/the-finger-test-to-check-the-don en ess-of-steak/

Learn it for steak, and it will work for chicken and pork too.

Frankly people worry too much about whether pork is "done enough".  Medium pork is wonderful. Trichinosis is a thing of the past.  Just buy meat from butcher you can trust.


http://www.healthline.com/health-news/children-avoid-these-meats-to- st eer-clear-of-food-poisoning-042313
 
2013-09-17 04:05:27 PM  

Well I use Mac/Linux...: /I like a little Montreal steak seasoning


this is simply the best.
 
2013-09-17 04:13:27 PM  
pute kisses like a man: 
flipping too much is just an example of molesting it while it's cooking.  each time you flip it, the steak takes pressure and loses juices.  basically, touch the meat as little as possible, every time you touch it you are throwing away flavor and tenderness.


Do NOT watch the Gordon Ramsay video from an earlier post.  You'd be calling the cops.
 
2013-09-17 04:14:47 PM  

huntercr: tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.

You guys are ridiculous.  Hamburger is terrible quality meat from potentiality hundreds of cows. Why would you risk contracting a disease for a tiny increase in softness in texture and a miniscule change in taste?

Eating Steak rare is one thing.... hamburger is just plain dumb.


The place I mention grinds sirloin in house fresh daily, so I'll go ahead and keep being dumb.

/I'd never order mid-rare at a chain.
 
2013-09-17 04:18:53 PM  

KeelingLovesCornholes: Local butcher (Critchfield's) never steers me wrong. Every town should have one, and a good bakery.


Critchfield's is wonderful. It's my go to place when I want ANY kind of meat. So good. Their lunches are good, too.
 
2013-09-17 04:22:00 PM  

Uranus Is Huge!: GRCooper: Uranus Is Huge!: Yeah, well, can you bring me some ketchup. Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup.

Well done.

I'm of the opinion that you're allowed to like what you like.

I, however, do not like what you like.

I guess that line is more obscure than I thought.


Nope, not to this guy!

i1.ytimg.com
 
2013-09-17 04:24:58 PM  

revrendjim: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).


That is 100% not true.  Maybe you have to go to a store that doesn't also sell toilet paper and Cheerios.  But it's really not that hard to find the same cuts of meat for reasonable prices.
 
2013-09-17 04:27:12 PM  

wee: johnny_vegas: so you are mass producing a product to the tune of "hundreds a week" and wee can focus on just making his steak for himself and he knows exactly how he likes it and has a repeatable proven method he enjoys. Why should it be a surprise or a perceived jab at your culinary chops that he is better able to satisfy himself

Hell, I know I could never hack it in a commercial kitchen.  But I also know that being a science nerd I need to figure out how to cook something just the way I like it.  So I built this: http://i.imgur.com/RY7BqXD.jpg  And now I can experiment with eggs, and scallops and asparagus and whatever.  It's fun, and if I wind up turning some awesome $14.99/pound strips into steaks exactly how I like them, all the better! :-) Cheaper than going out, anyway.

I also make my own bacon, pastrami, sausages, mustard, sauerkraut, pickles, kimchee, and a bunch of other things I could buy commercially but which aren't nearly quite as good as what I can produce.  Doesn't mean any chef type guys should take offense just because I have science projects all over my kitchen counter...


Hey, wee, got some plans to build that crockpot sous vide? I've been doing steaks in the super cheap style of hot tap water in an ice chest. It works good for steaks, but you have to monitor and add hot water every once in a while. That becomes a minor pain. If I got that temp controller, I'd branch out into other things to cooks with the sous vide method. Also, wouldn't mind some pointers on a good kimchee recipe. I've not eaten any since I was stationed at Camp Red Cloud S. Korea. I'd like to give it a try since I've got the sauerkraut down.
 
2013-09-17 04:28:52 PM  
Darn it!  I just bought three little lamb t-bones an hour ago. (he says they suck in #7)

/at least I didn't pay $50
 
2013-09-17 04:44:23 PM  

drxym: Can't say I've suffered anything like these problems but I have felt cheated in a few.

The biggest ripoff I've suffered was a place called Lawry's Prime Rib in Chicago. Not steak but roast beef. The waiter was selling up on absolutely everything - "Can I have the rib?", "would you like surf and turf its the special tonight and blah blah blah", "no just the rib", "would you like the house special salad which is blah blah blah", "can I have the house white", "would you like to try this chablis (which happens to be 4x more) which we have in stock blah blah" and so on. On every damned choice. Waiter even had the gall to stick a "it is customary to tip 15%" card on the table.  I've never felt so used and the food was very mediocre.


I think I would have turned that card over and written, "It is customary not to tip salesmen."
 
2013-09-17 04:44:41 PM  
doesn't really matter

i don't go to "Sit-Down" because it is something i cant make (i most cases, i can cook better food then you will ever get at 99% of place) it is because

A: i don't feel like spending all day Prepping for dinner
B: a lot of things are not practical too cook at home unless you have a LARGE family, or want to eat the same thing all week
C: I don't have to do the clean up, when i go out to eat

///Now, if i could ever get my own Salamander, and Meat Slicer...then some fun could be had
 
2013-09-17 04:45:06 PM  
When you order braised short ribs, all you're paying for is the time it didn't take you to make them at home.
 
2013-09-17 04:47:49 PM  
Get a Thermapen. Learn how to use it.
 
2013-09-17 04:56:13 PM  
Ruth's Chris is awful.  I don't know how anyone eats that slopped in butter burned to a crisp on the outside raw in the middle trash.  I actually feel bad for people who eat there.  The price is just adding insult to injury.

Most other mid/chain restaurants are just as bad.  I don't ever order it even though I am a fiend because the price-quality ratio is a complete letdown.  I can get a 3lb Filet for ~30$ , dress it and sous vide it to perfection. No f'ing way I am paying 50$ at Ruth's for a 9ounce black/raw hunk of beef.

There are some good steak houses that can/do make stuff better than a grill pro but they're usually cost prohibitive.
 
2013-09-17 05:02:25 PM  

revrendjim: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).


There are these nifty places called butcher shops. You tell them what you want and then you get it. You can buy a whole New York Strip and have it cut to thickness for usually zereo to minimal charge. Or you can find a local farmer and get half a beef for a few hundred bucks.
or do what I did and marry a farm girl. My FIL raises cattle in OK but is too cheap to feed them corn, so they're amazing. And we get a quarter of a cow, in our choice of cuts, for Christmas every year.
 
2013-09-17 05:03:39 PM  

tricycleracer: When you order braised short ribs, all you're paying for is the time it didn't take you to make them at home.


Ok ok I'll get off your lawn.
 
2013-09-17 05:04:06 PM  
I'll pistol whip the next person who says "sous vide".
 
2013-09-17 05:05:03 PM  

huntercr: Hamburger is terrible quality meat from potentiality hundreds of cows.


Costco is the exception to this, they don't mix cows in their beef.  Apparently it drives their suppliers crazy.
 
2013-09-17 05:07:17 PM  
I have not eaten an "expensive meal" out in several years, I make it at home and it tastes so much better.
 
2013-09-17 05:11:26 PM  
Illustrated guide to perfect steak... first get a prime rib eye:  $15+
a248.e.akamai.net
Add spices like salt, pepper, onion powder, garlic powder... a little paprika makes a nice color... not enough to change the flavor.   ($10 but you already have this)

4.bp.blogspot.com


Fill a small cooler with hot water:  ($20 but you already have this)
i.walmartimages.com

Test the temp with a digital instant read thermometer:  ($8 at the supermarket or Target)
img1.targetimg1.com
If the temp is more than 132, add cold water to bring it down to between 131 and 132.  If it is less than 131 then add hot water to bring it up, but not over 132.  This is the hardest part of the process.


Put the steak in a ziplok bag... one steak per bag.  ($3 but you already have this)
www.vitacost.com

Close the half way and then put the bag mostly into the water such that the steak is submerged but the top of the bag is above the water.  The water forces all the air out of the bag and then close the bag the rest of the way so it is water tight with no air.

Wait at least one hour, longer if it is a really thick steak.  YOU CANNOT OVER-COOK THE STEAK BUT YOU CAN UNDER-COOK IT.
www.drmenlo.com

While you are waiting, prepare the remainder of the meal or get roaring drunk.  Your choice.

When you take the steak out of the bag it will have an unappealing grey color.  Don't worry.

Put steak on a cold grill or a similar fire-proof place:
www.momgoesgreen.com


Fire up the MAPP gas torch.   $8 Home Depot
www.finehomebuilding.com

Sear that steak with the 3000 degree flame!  Be sure to hit the sides all the way around...  Then flip it over and do the other side.

Put it on the plate and optionally rub a little pat of butter all over it:
kindawonderful.typepad.com

Serve and enjoy a steak that is evenly cooked medium rare all the way through instead of well on the outside and rare on the inside.  The fact that can get rip roaring drunk before using a gas torch but STILL NOT BURN THE STEAK makes this the best recipe evar!
 
2013-09-17 05:14:07 PM  

Datanerd: huntercr: Hamburger is terrible quality meat from potentiality hundreds of cows.

Costco is the exception to this, they don't mix cows in their beef.  Apparently it drives their suppliers crazy.


Oh drat, they're buying trimmings too.  But they're also testing for E. Coli.
 
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