A Complete Waste of Space

If I go to a top end restaurant I order my steak blue rare. (because they know what that means, and they'll cook it that way.)
If I go to a upper mid level restaurant I order my steak blue rare and ask the waiter/waitress if they serve it that way. (and hope the cook knows what he's doing.)
If I go to a mid level restaurant I order my steak rare. (because they may understand what blue rare is...but they'll fuck it up and I'll get rare anyway.)

Anything below a mid level restaurant I order the seafood, the chicken or the ribs.

Reservoir_Dog wrote:If I go to a top end restaurant I order my steak blue rare. (because they know what that means, and they'll cook it that way.)
If I go to a upper mid level restaurant I order my steak blue rare and ask the waiter/waitress if they serve it that way. (and hope the cook knows what he's doing.)
If I go to a mid level restaurant I order my steak rare. (because they may understand what blue rare is...but they'll fuck it up and I'll get rare anyway.)

If I go to a restaurant, I virtually never order a steak. Period. I see utterly no reason to order something which I could prepare for myself easily and for far less money. If I'm going to get my cheapskate ass out to a fine dining establishment, I want something with some serious prep work put into it. I've never gotten the appeal of 'steak houses', although I've been to a few(on someone else's tab). Last such experience was at an unnamed upscale chain of famous steak houses. The shit-weasels not only were getting 30-45 dollars for a freaking steak, but had the nerve to put $8 baked Idaho potatoes on the al la carte menu. Frankly, I don't care if the damn potato is the size of a '58 Buick, it's a baked potato, and nothing will ever justify that sort of price. My opinion of such restaurants is that they are preying on nouveaus or other folks with far more spending money than brains. Sadly, that description fits the poor soul who was hosting the dinner I attended, to a 't'. So, I ran the tab up to around $105 with a half-bottle of red wine, a baked potato and 16 oz porterhouse, and thanked him for his generosity. All the while thinking that the same meal, with a better wine would have set me back about $20 at home.....30 if I polished off the vino later.

callmeslick wrote:So, I ran the tab up to around $105 with a half-bottle of red wine

I hope it was a decent Cabernet Sauvignon.

First off, ya'll are fags for drinking wine. Or FRANCH, I don't know which is worse. But regarding steak I agree with Slick. I've eaten at exactly one "steak house" that had a steak that was worth paying the big bux for. It was Izzy's Steaks and Chops (google it) and their filet was fantastic. And it wasn't overpriced.

ruggbutt wrote:First off, ya'll are fags for drinking wine.

I feel sorry for your palate.
Why not have your steak with a nice glass of turpentine.

Used to be some REAL steakhouses here and there in TX. Van Horn Steak house used to serve a KC strip that was over a pound cooked with a baked potato the size of a football and a salad for 9 bucks back in the 80's. Another place I remember was a "hole in the wall" in Joplin. MO that cooked the steaks on a charcoal grill about 20 feet long.

Those steaks I cooked were red in the center but not raw.

Res do you eat your yard bird raw?

I prefer NOT to. Tonite was yard bird on the grill. Decided not to heat up the house cooking inside.


Smeared a bit of BBQ sauce on 'em about 20 minutes before it was done. Worked out pretty good. Had squash casserole and a macaroni type salad along with some Wernesgrüner Pils beer that was on sale at our local ALDI's for a buck a bottle. Pretty good beer. Beats the shit out of bland Amurcan beer.

Snow shovel still not required. T-shirt was plenty adequate for warmth.

Crap! I was going to bed, and now i'm hungry.

No chicken.

Crap!





I guess i'll have some oatmeal and peaches.

Hey Wullie any pics after the tomato sauce has made first contact with the meat And i have a new webber that hasnt been fired up it will be good to try something other than a bbq any tips on cooking meat in it

Reservoir_Dog wrote:

callmeslick wrote:So, I ran the tab up to around $105 with a half-bottle of red wine

I hope it was a decent Cabernet Sauvignon.

actually, an overpriced Merlot, as I remember....

good job on the chicken, Wullie. Easy to incinerate them, looks perfect in your pics.