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Old 12-10-2012, 08:01 PM   #21
GrogNerd
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Quote:
Originally Posted by the_bird View Post
Was that because of the particular cuts he was eating?
not sure what cuts he preferred.

Quote:
Originally Posted by the_bird View Post
"if it's a GREAT steak, leave it alone!". If it's got enough fat, it shouldn't need the butter.
I'll agree
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Old 12-10-2012, 08:02 PM   #22
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Fair enough. Many pricey cuts arent marbled at all (I'm looking at you filet) so they demand a little extra barding.

Here's another rule to live by. Steak is a superior food to a hamburger. Is there ever a day that I would rather have a burger over a steak? Sure all the time. But steak wins that fight.

If you grind an expensive steak to make hamburger... you're basically having your gold metal bronzed.
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Old 12-10-2012, 08:03 PM   #23
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Quote:
Originally Posted by JonM View Post
Oh, and grilled or fried plantains are awesome, as is grilled pineapple when served with teriyaki anything.
might make an exception for fried plantains. the ex was Cuban (ella llamo La Reina de las Vacas) and her mom would make some awesome double-fried plantains

but cooked pineapple is an abomination
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
Old 12-10-2012, 08:04 PM   #24
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Quote:
Originally Posted by GrogNerd View Post
[SIZE="6"]

#3 – it’s Carolina-style for pulled pork, Texas for brisket, Memphis for chicken and Kansas City for ribs
This is, word-for-word, the answer to the question I pondered earlier. We had a good BBQ restaurant open up near me, and, growing up in New England, I unfortunately don't know my BBQ the way I'd like to. The restaurant has a four different sauces, and I have no idea is "supposed" to go with what. I recently had the brisket with the carolina mustard sauce. It was delicious, but couldn't help thinking about what sauce was best. Could something have been better?

Just checked. They have Louisiana Hot, Carolina Mustard, Kansas City Sweet and Memphis Vinegar.
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Old 12-10-2012, 08:08 PM   #25
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Quote:
Originally Posted by GrogNerd View Post
Grog’s Rules for Food (which can count as truisms)
#7 – if you’re eating at a restaurant, you can complain about any problems with your food &/or service, but NEVER EVER send YOUR FOOD back to the kitchen
I'm sorry, this one is dumb. I've only sent food back maybe once that I can recall, but why wouldn't you (assuming it was a problem with how the food was cooked)? If the food's not acceptable, why shouldn't you get it fixed? If you ask for a steak medium-rate and you get "burnt" (or vice-versa), that's a problem that the kitchen needs to be aware of.
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Old 12-10-2012, 08:09 PM   #26
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Quote:
Originally Posted by the_bird View Post
#10 is completely wrong.

What's the best way to serve a nice steak? Rare/medium-rare, with nothing but a little salt and pepper. Unless you count "cow blood" as a "sauce," keep it simple, dammit!
Again, this is obviously correct. Count this in the "If you need ketchup/A1/mushroom sauce/etc., you're doing it wrong" category.

 
Old 12-10-2012, 08:24 PM   #27
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Quote:
Originally Posted by the_bird View Post
I'm sorry, this one is dumb. I've only sent food back maybe once that I can recall, but why wouldn't you (assuming it was a problem with how the food was cooked)? If the food's not acceptable, why shouldn't you get it fixed? If you ask for a steak medium-rate and you get "burnt" (or vice-versa), that's a problem that the kitchen needs to be aware of.
they will be made aware of any problem, it will be comped off the check and I may not eat it, but I will not send it back to be "fixed"

have you seen
?

watch the whole thing, but pay particular attention to 1:17 to 1:40
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
Old 12-10-2012, 08:41 PM   #28
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Ever seen Fight Club? remember the quote "He was the guerilla terrorist of the food industry" Its just not worth it to anger those who handle your food.

 
Old 12-10-2012, 08:43 PM   #29
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Well, you don't have to be a dink about it. If I'm hungry, though, I don't really WANT to have the $20 taken off my bill, I want to eat!
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Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Old 12-10-2012, 08:47 PM   #30
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It's true, but be aware of the consequences...I think this rule is waived if you are at the place often enough to know people who work there, or if the setup is such that you can say something directly to the cook (like an open kitchen layout), so he can see you're not a douche. Otherwise, even if you're super polite to the waiter, you can't guarantee that that's going to get translated back to the overworked, harried cook staff in the back. And God help you if the guy (or gal) is just having a bad day...
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