Things you don’t like but everyone else seems to
1. Cheesecake - This unholy matrimony of cream cheese and sugar should have never been created. Cake should be sweet. Cheese should be savory. This violates natural law.
2. Beer - Chilled rotten barley hop soup is gross. Everyone pretends it isn’t but it is. I know it, you know it, let’s drop the charade.
3. Beans (by extension, burritos with beans or anything else with beans) - I think it’s a texture thing. Kinda grainy and just all around gross.
18 Replies
I agree. I'm talking about traditional prime rib and done in a way that makes it as good, in a different way, as a traditional ribeye chop. About every other time I go to St. Louis I get that prime rib. Partially because it's that's good but mostly it's a place I enjoy spending time with my friends and family.
I'm done going to steak houses unless someone else is paying. Thanks to the availability of decent meat and the reverse sear, I can do far better at home. The chains are all ridiculously expensive and most of the old school places don't put the attention into the details so you end up with a terrible steak. Plus they're all to ****ing stuffy. I'm done wearing a jacket to dinner.
Edit:
Forgot to mention that I went to a fancy local place here in Boulder about a year ago and got the ribeye. Didn't notice it was "center cut" and it came without the cap. WTF? You cut off the best piece of beef in a cow?
A great prime rib with au jus is better than a great ribeye.
It is much easier to cook a great ribeye.
It is much easier to find a great ribeye at a restaurant.
Edit:
Forgot to mention that I went to a fancy local place here in Boulder about a year ago and got the ribeye. Didn't notice it was "center cut" and it came without the cap. WTF? You cut off the best piece of beef in a cow?
This is the worst and it's spreading. I'm seeing a lot of ribeyes being served without the cap (which should be a felony), and another dish suddenly showing up on menus called "Ribeye cap" for a higher price. Ugh
Everyone should visit the how to cook a steak thread and steakhouses should all suffer.
This belongs in the other thread, prolly, but this phase tilts the eff out of me:
prime rib with au jus
au jus means "with broth." There is no such item as "au jus." It is just "jus." "With au jus" means "with with broth."
This belongs in the other thread, prolly, but this phase tilts the eff out of me:
au jus means "with broth." There is no such item as "au jus." It is just "jus." "With au jus" means "with with broth."
"Jus" means "juice", not "broth", and has a specific meaning in the world of cooking.
Jus refers to a type of sauce, most commonly made from deglazed pan drippings
Broth is a clear(ish) liquid in which a meat product - typically the bones - have been boiled.
Did you not look at the edit line, my doge?
Ain’t nobody got time for that.
"Jus" means "juice", not "broth", and has a specific meaning in the world of cooking.
Jus refers to a type of sauce, most commonly made from deglazed pan drippings
Broth is a clear(ish) liquid in which a meat product - typically the bones - have been boiled.
Yes, but by the time I saw that, I had already spent 20 minutes researching and composing my post, so I'll be damned if I was going to waste all that time and not hit "send"
but he strained to hard to clarify
indeed
au jus huh
Dunkin Donuts
the coffee is crap
the donuts are barely average
the breakfast sandwiches are worse than all the FF places
I've been doing dunks at home for years($5/lb) and with the proper measurements per cup it is decent enough coffee.
Had one from a brick & mortar a couple years ago and it was like coffee water, so I concur with your sentiment. May never buy another one in-house again.
I agree. I'm talking about traditional prime rib and done in a way that makes it as good, in a different way, as a traditional ribeye chop. About every other time I go to St. Louis I get that prime rib. Partially because it's that's good but mostly it's a place I enjoy spending time with my friends and family.
I'm done going to steak houses unless someone else is paying. Thanks to the availability of decent meat and the reverse sear, I can do far better at home. The chains are all ridiculous
What's the place you go to in STL?
Oh my Lloyd. That is a fantastic looking piece of YUM!!!
I want to know what they do as the meat has a different texture, very soft and silky, than a reverse seared ribeye and they manage absolutely no gray band. Ate all but that little square of fat in the middle. Served in lukewarm au jus and horseradish on the side.
I actually don't have a go to place. Pretty sure I've been there before but it's been many years, so would definitely be open to going back.
