Like your mom.
I hope you guys aren't just fucking with me because I kind of want to check out Outback now.
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Like your mom.
I hope you guys aren't just fucking with me because I kind of want to check out Outback now.
Quote:
Originally Posted by icarusfall
places like Peter Lugar and Ruth Chris can't be beat because of how they store the meat, it's kinda gross actually but the end result is amazing. From what I gather it basically gets covered in mold as it sits there aging in their storage rooms but is somehow preserved underneath so that when the mold and crap are cut off the inside is like butter. I guess the process is so lengthy and most places don't bother they can jack the price up.Quote:
Originally Posted by icarusfall
Mortons does a good job at steak... but seriously, for a quick fix Outback does me right. I love their salads as well.
I know some damn good chefs that agree, going to culinary school isn't a necessity and usually produce crappy chefs because they become more concerned with how the food looks then how it tastes.
get the Angus Fillet, the shits dope. I prefer it medium rare but I know that bugs some people out.Quote:
Originally Posted by mannerbot
Most of a steak's weight is water. Aging lets the water evaporate from the meat and produces a thick leathery outside that needs to be cut away if it's aged for any longer than 3 days. When you age a steak you get rid of something like 20% of the water (depending on aging conditions) that makes every bite taste more like steak and less like water. Thing is it's a pretty exacting thing if you're gonna be serving it to the public. You cant be fucking around with humidity and temperatures since if it goes even a little wrong you can give someone food poisoning. That's why aged beef costs so much more - it has to be precisely kept and observed by someone who understands the chemistry involved.
Any time I buy real good meat I age it for at least a day or 2 in a perforated plastic box set in the lowest part of the fridge (not the crisper).
Rare or bust...Quote:
Originally Posted by Jason
Totally not. Don't expect the world here since we are talking about a cheap steak, but they do a good job. I recommend the Outback Special - it's a sirloin cut (my favorite cut) served in 2 different sizes. And the bread is unbelievable - order it with the creamy onion soup and dip the bread in the soup. It's seriously one of my favorite things in any restaurant ever. Going for the fillet is a bit of a waste in my opinion since at that price (something like $23) you could just go to a better restaurant.Quote:
Originally Posted by mannerbot
the Angus is like $30... that shit ain't cheap (for a chain place)
Is this true?Quote:
Originally Posted by Jason
fuck that, I'm not going to Hawaii. There go my plans for the Napa Valley-Hawaii double vacation.
As for steaks...Smith and Wollensky's. HOLLA BACK.
We don't have any of those restaurants up here in Canada except Applebee's. And Applebee's can suck my ass. It's shit. We do have chain restaurants up here but they're all pretty decent for chain restaurants.
Ruby's is fine for the salad bar, which is actually a decent deal ($4.99 All-U-Can-Eat). The food is decent for what we're talking about in this thread.
But I'm just not cool w/the whole "Whole Bunch of Crazy Crap On the Walls" motif. It's cliche, and, by extension, gross.
Plus, I worked there, so...yeah.
I'm voting Applebee's b/c the happy hour is fine and you don't have to eat the food.
The only one I ever visit is Waffle House, but I don't go there often. Their hashbrowns are okay; I get mine smothered, covered, and topped. Of course, I can't remember the last time I've gone during daylight hours, so I'm sure my perspective would be different if I saw it outside of "middle of the night" vision.