Unnecessary effort. When I'm in steak heaven I don't want to be brought down with all of this cutting. I'll leave that shit to Leeroy on the farm.Quote:
Originally Posted by Hubbitron
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Unnecessary effort. When I'm in steak heaven I don't want to be brought down with all of this cutting. I'll leave that shit to Leeroy on the farm.Quote:
Originally Posted by Hubbitron
RE: Tuna. Tuna Collars, eaten off the bone, lightly seared is better than perhaps anyone here can guess. Fucking amazing stuff. I order Steaks medium personally - but I'm not adverse to Rare or Medium Rare, though I typically only order it that why when I know how the beef was raised. Factory farm raised beef probably shouldn't be served less than Medium (and if served in the 'wells' it shouldn't be eaten or ordered at all, get a fucking salad or something). There's a nice place in Somerville, TX that raises their own beef, and the smallest steak is 2 1/2 pounds. I always order it Rare. It's so very amazing.
apparently Matsusaka is considered superior to kobe beef.
Medium Rare for me. No sauce either. My girlfriend never use to like steak. When she did eat it, she got that shit well done. I was like, WTF? Gave her a piece of my medium rare and thats what she gets now when she orders steak.
I like Michael Jordan Steakhouse. Went to the one in Grand Central and two plates of steak for free and my gf had a plate of her own for free. Plus we took an order to go. I had a gift certificate from Grand Central for MJ's ;)
Also went to a steak house in NJ couple of years ago (forgot the name..Jack something?), anyways, they had steaks that were like 32oz-48oz for like $30 or so (again, dont remember). It was good but the outside was burnt as hell and the longer you let it sit there, it just turned to rubber and no more taste.
Those who dont eat their steak medium rare to rare probably dont even eat sushi (california rolls dont count).
I eat sushi and I eat my steak medium rare to medium.
I was referring to those who dont.Quote:
Originally Posted by Advocate
I know I was just saying.
For Matsusaka Beef: http://welcome.kankomie.or.jp/englis...?act=dtl&id=97
Look at how marbled that shit is, gotta be tasty.
Anyways, I like my ribeye with a nice jus. Meaning a nice thin sauce. Preferably some of the pan drippings and red wine, or red wine and balsamic reduced. Nothing heavy like 'gravy', that shit is for fatties.
Gravy is good in stew, obviously. A gravy-based meat stew is freakin delicious.
Last night, I think I ate the best meal I have ever had. It was my girlfriend’s and my anniversary, and we have made it a bit of a ritual to go to a restaurant in Jacksonville, Matthew’s. She ordered off the menu, and I told the waiter to have the chef surprise me with the same amount of courses. A few hours before we arrived, they called and asked whether it was for any specific occasion, and after hearing that it was for our anniversary, they tailored the night to it to an extent. We were the only ones in that late (it’s a reservation-only restaurant, and it was a Monday), so they dimmed the lights a little and let us choose the music.
Here’s what we had:
Amuse-bouche: Raspberry stewed in champagne, topped with a simple syrup
They always start off the meal with a little something. They gave us each a glass of champagne to compliment it, as well.
1st course:
Her: Seared peaches with duck, goat cheese, and a curry sauce
Me: Sliced tuna round, topped with crème fraiche and garnished with diced scallions
Verdict: Hers was a bit more complex, with the contrast of the sweet peaches and goat cheese and duck. However, my tuna was so tender and the flavor so delicate that it is hard to choose a favorite.
2nd course:
Her: Seared sea scallops with a lemon-butter sauce
Me: Steamed clams with a lemon garlic sauce
Verdict: We actually switched after taking a bite of each other’s. I had never had clams before, and she had never had scallops, and we learned that we each loved what the other person got. I was surprised how many clams I got; over 15 big ones, and the sauce was good enough to sop up with my bread.
3rd (main) course:
Her: Beef tenderloin (medium rare, don’t worry) with mashed potatoes and porcini mushrooms
Me: Duck breast, seared foie gras, mashed potatoes, garnished with some carrots and green beans
Wine:
Her: Pinot Noir
Me: Anjou
Verdict: I am no wine connoisseur by any means, but it paired with the duck excellently. The duck was great, tender, with a nice little layer of fat, and the foie gras was, well, foie gras. It was deliciously tender, almost buttery, and had a nice crispy outside, which contrasted well. The tenderloin was as good as a tenderloin could get, which is to say, excellent.
Cheese:
Five year aged gouda, Irish cheddar, and bleu cheese, with craisins, crystallized ginger, and something else (I can’t remember) and flatbread
Verdict: I would have to say that the cheddar was my favorite, but the gouda had a surprising flavor after being aged five years. It was a little sharper, with a slight hint of smokiness, and had a much harder consistency than fresh gouda, which is comparable to a mild cheddar. The bleu went really well with the candied ginger. The cheeses went really well with the wine that I had left over.
Dessert:
Her: Molten chocolate cake
Me: Blueberry soufflé, garished with fresh mixed berries
Verdict: I am glad that they gave me something fruit flavored, since I actually prefer fruit-based desserts to those with chocolate. The soufflé had a hint of blueberry, but blueberry is a pretty mild flavor, so it wasn’t very strong at all. I really liked it when I ate it with a piece of fresh fruit.
Overall, it was an amazing dining experience. The wait staff there is great, and everything is made fresh. They kind of pride themselves on not having any walk-in refrigerators or freezers, and the menu changes every day. They even gave us a card signed by everyone that was working, and gave us a coupon for 10% off our next visit. I hope that we’ll be able to make it again next year.
Edit: I typed this up in Word, so I just fixed the font color.