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Joined:
December 2003
Posts: 13996
Location: Upper Left USA | Maybe its a recessive gene or something. I would prefer a well made Hamburger over a steak any day.
A well made hamburger is made of
only slightly lean ground beef (Beefalo as well)
Mix in onions, peppers, seasoning
Grilled hot and fast, single flip
Sourdough or Kaiser roll, grilled
Provalone, sharp Chedder, Mozarella (pick one)
Pickle, Mustard, Lettuce, etc
Many varients. |
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Joined:
October 2006
Posts: 5575
Location: big island | ya get some of the entire food pyramid in a good hamburger... |
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Joined:
July 2005
Posts: 150
Location: Las Vegas, Nevada | #1. Porterhouse
#2. Filet |
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Joined:
September 2006
Posts: 10777
Location: Keepin' It Weird in Portland, OR | Originally posted by Lanaki:
vegetarians don't get peri-anal abcesses... :D My friend lived with a bunch of Macrobiotic (sprouted grain) nuts, but he could eat whatever he wanted (since he paid to live there). He would bring home a steak. While he cooked it and ate it, his buddies would tell him all about how he was killing himself and animal cruelty.
All the while their mouths were watering.
I cook whatever I stick in the microwave!
[no, really I can cook. I just wanted to type that] |
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Joined:
April 2004
Posts: 13303
Location: Latitude 39.56819, Longitude -105.080066 | Originally posted by Jeff W.:
Stephen,
Isn't 'Menudo' a boy band? YMMV
Menudo
Menudo |
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Joined:
September 2006
Posts: 10777
Location: Keepin' It Weird in Portland, OR | I think most Menudo members ended-up on drugs, in prison, or both! |
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Joined:
October 2006
Posts: 5575
Location: big island | ricky martin is a menudo success story, if there is such a thing. |
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Joined:
November 2005
Posts: 1126
Location: Omaha, NE | We take our steak pretty seriously around here. For me, I'll take a properly prepared filet. But the problem is so few places really know how to do it right. The perfect filet is essentially served raw, with only an extremely high temperature sear on the outside to seal it in. You know you are in a proper steakhouse when you ask for your filet rare and they ask if you want it blue.
Second I'll take a strip. Those need to be cooked down a bit in order for the marbeling to release. That's why I don't go for the porterhouse or t-bones: If you cook it enough for the strip side, the filet side is overdone, but if you cook the filet side properly, the strip side is too rare.
As to sides, I like a nice bunch of asparagus, very lightly steamed...just enough to be warm but still with plenty of texture. A full baked potato is too much. I'll usually just have a bit of mashed to compliment the steak.
All of this requires a good red wine. I like something really heavy and powerful. Something that will stand up to the steak.
Finish it off with cheesecake with a strawberry drizzle, and call it a night. Call your cardiologist in the morning. |
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Joined:
August 2006
Posts: 2804
Location: ranson,wva | i dont get out to eat steak much because the few places that have a good steak are high. i usualy go to the butcher shop in jefferson or sharpsburg and pick out my staek and have it trimed. usualy get a strip. med rare,no sauce,steamed or raw veggies and a baked tater...good red wine if i have it on hand but a cold beer works just the same..lol
mike, there has been times when i have chose a good burger over a steak......jason |
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Joined:
June 2006
Posts: 659
Location: Hiram, Georgia | I think steak was invented in Omaha... |
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Joined:
November 2004
Posts: 4413
| I hate to admit it but all of the best steaks I ever ate were in France. Apart from one in Belgium. I've eaten dozens in the US but none ever came close. You'd win on the size front, but never on the flavour front.
Sorry. |
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Joined:
January 2006
Posts: 1486
Location: Michigan | My thought of having a Prime Rib last night went down in smoke after having to wait for 45 minutes to get seated. 2 beers later and my appetite was gone.I ended up getting a side order of Blackened Lamb chops.They were excellent .Maybe next weekend?
Looks like the poll is going well. GWB |
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Joined:
December 2001
Posts: 10583
Location: NJ | philly cheese steak
I can take you to the non tourist traps |
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Joined:
September 2003
Posts: 9301
Location: south east Michigan | Contrary to photographic evidence, I can't sit down to a 20, 14, or even a 12 ounce steak anymore. Just set me up with an 8 ounce filet with a baked potatoe & some steamed veggies and I'm happy.
My kids used to call my grilled burgers "Daddy Burgers". Now that they are older they just ask for "Durasa burgers". Not to thick... a combination of spices, melted swiss cheese and buttered, dark toasted buns.
And yes... it's a sin to flip a burger or steak more than once.
Grill'em hot....grill'em fast. |
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Joined:
January 2006
Posts: 1486
Location: Michigan | When we were on vacation in Aruba one night we ate at a resturaunt called (La Patite Cafe) that features stone cooking.
We both ordered a filet .They then bring you out your salad/soup and then they put a large flat stone that is 300 million degress hot in the middle of your table.
Then they bring out the filets which have been flash seared in thier kitchen and they are very rare/raw on the inside.
You cut a peice of steak and with it on your fork you hold it on the hot stone until cooked the way you like .It is kind of unique and it will be the hottest steak that you have ever eaten.
We both enjoyed it that evening until the next day when we sat on the crapper all day until we had to fly home ( 5 hour flight )with our gizzards doing flip flops .Once home it took a few days for our gizzards to return to normal.
GWB |
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Joined:
October 2005
Posts: 5332
Location: Bluffton, SC | GWB - been there and will never forget it. GREAT steaks. The wine was pretty ok too. |
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Joined:
January 2005
Posts: 4903
Location: Phoenix AZ | I don't know about all the kinds of steaks, but the three absolute best steak restaurants I have ever been to are
1- Flemming's (2 miles from my house)
2- Three Forks (Dallas)
3- Donovan's (Phoenix)
Dave |
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Joined:
August 2006
Posts: 3145
Location: Marlton, NJ | My old favorite shut down years ago...O'Neills in Woodside, Queens. I would have to go with the original Smith and Wolensky's in NYC.
There's a place around here called The Library which can be great - although it's inconsistent. |
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Joined:
March 2002
Posts: 14842
Location: NJ | If any of you guys travel thru CentralJersey, there's a NYC-calibre steakhouse here (Summit) called Roots that everyone has been RAVING about.
Supposedly, the steaks are very, VERY good . . .
(I know the MARTINI's are . . .) |
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Joined:
November 2003
Posts: 11039
Location: Earth·SolarSystem·LocalInterstellarCloud·Local Bub | 'Ruth Chris' does fine steaks |
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Joined:
October 2005
Posts: 5332
Location: Bluffton, SC | You had me at "delmonico"... |
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Joined:
November 2005
Posts: 1126
Location: Omaha, NE | We have a place called "Gorats" that is pretty good. On any given night, you have a decent chance of seeing Warren Buffet eating there.
A new place that opened a few years ago called Mahogany is pretty good too. The do the same "sizzling hot plate" thing that Ruth's Chris does.
My personal favorite place is Johnny\'s Cafe . There isn't much left of the old stockyards in South Omaha, but Johnny's is still there. Marvelous. |
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Joined:
November 2003
Posts: 11039
Location: Earth·SolarSystem·LocalInterstellarCloud·Local Bub | Should be "Ruth's Chris"...
I hate note being able to edit typo's... |
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Joined:
May 2003
Posts: 4389
Location: Capital District, NY, USA Minor Outlying Islands | Other than what I cook on the grill, here's my favorite steak menu from peter luger's (Just a short bike ride from my house):
Those little lamb chops for an appetizer.
Beer
Creamed spinach
french fies
The porter house, medium
apple strudel mit schlag for dessert.
12 hours to digest before sleep. |
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Joined:
January 2006
Posts: 1486
Location: Michigan | Make sure you vote on this very important poll. |
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? WHICH STEAK DO YOU PREFER ?
