Fine Steak and A-1

And yes...I used some Hot Sauce on that good ass chicken...LOL
Green beans, mashed potatoes and corn...yummmmm

There is one in Arlington downtown area now... Originally Posted by sheparsekiii

The one I go to has pot roast, catfish, chicken strips and fried chicken on the menu...all are fantastic!

Elisabeth-

Have you not tried some Babe's Chicken? If you have not...you are missing out on some great fried chicken and catfish...Give it a try if fried foods do not bother you. It's wonderful!!!


Shep

There is one of those places close to where I live. I've heard that it's really good. Thanks for letting us know!

Elisabeth Originally Posted by ElisabethWhispers

Of course here in Texas we take steak seriously. THE DANNIE has excellent information on dry ageing beef. My suggestions as a Chef is to buy premium choice steak (cheaper than prime and just a tender) and go for the rib eye, we are hard wired to eat fat and that cut has a higher fat content.

I will share a secret, we in the kitchen have a favorite cut that is a little hard to find. We call it the "butcher's cut". Look for Eye of Chuck or Chuck Eye. A little hard to find since there are only two on the carcass and indeed they usually go home with the meat cutter. Believe it or no Wal Mart seems to have it a lot and it is priced like chuck.

If you don't dry age the beef dry the surface with paper towels, moisture is the enemy of a sear. Do not salt and pepper the meat until you sear and turn it. The coarse grains keep the muscle away from the hot pan. After it is seared remove the pan to a 200 degree over and let the meat come to 135-140 internal degrees. If you are grilling use the same technique and move the seared steak to a cool part of the grill. COOK TO INTERNAL TEMPERATURE NOT TIME.


On the subject of sauce what a lot of horse hockey. Sauces are as important to steak as any other food. Let's face it I can train a monkey to flip a steak but a sauce is a work of art.

filet mignon de dinde rôti
sauce poivre vert

filet de bœuf froid
sauce piquante

chateaubriand grillé
sauce béarnaise


I should rest my case but if you like A1 use it, you are part of a long culinary history.

I heard some of the other Babe's have expanded the menu...Some even have baked chicken...

The one I go to has pot roast, catfish, chicken strips and fried chicken on the menu...all are fantastic! Originally Posted by Reese Foster

Damn. Y'all are putting a lot of science into this now.

Elisabeth-

Have you not tried some Babe's Chicken? If you have not...you are missing out on some great fried chicken and catfish...Give it a try if fried foods do not bother you. It's wonderful!!!


Shep Originally Posted by sheparsekiii

No, I haven't. And there is one very close to me. Walking distance. Shame on me! Really need to try it soon!!!

Hey Rambo...

You know this is Texas...People here take steak, football and women seriously!!!

Or maybe it's just me.

Damn. Y'all are putting a lot of science into this now. Originally Posted by Rambro Creed

Some of you city folks is kinds of funny. Think yall ben breathing to many gas
fumes from big city traffic ( God damn slacker ass Al Gore, cars were suppose to be running on flower petals by now )

Never saw pretention measured by ounces of steak sause before.

I grew up on a cattle ranch my old man had. He raised some of the finest beef around, had a special feeding secret to give the meat the best flavor you could imagine. So good it would make the head person at PETA turn traitor.

He loved steak sauce on his steaks, said it added to the flavor of a good
steak, but couldn't cover up the flavor of a bad one.

He would have laughed out loud at the notion of offending some chef
by useing it on his steak.

I mean it's pretty much grill to the plate is it not, what else are you gonna do to it
maybe add on some spices and seasoning, or marinade it.

Wait a second maybe Im wrong or missed something. Let me look at the label on my
steak sauce and see whats in here.

Lets see now, ingredients--spices, seasoning--can be used as a marinade.

I'll be dangded. Originally Posted by bojulay

( This guy is too funny, slacker ass Al Gore )

To use the sause or not to use the sauce that is the question.
Glad we live in America where we can have such freedom of choice haha.

One thing I know, A1 sure is proud of their sauce. Have you seen the price of it.

The arguement could be wheather or not someone is hi class enough
to afford the stuff.

I'm dry ageing right now as we speak.

Oh, and I have steaks in the fridge.

No pork chops with mustard yet (too much food in the fridge) but I will try it out soon!

Looks like there some chefs and people that really enjoy fine dining...I do have a question???...I was at Chamberlain's Steakhouse in Addison...ordered the "kobe beef" steak...It had a nice brown glaze-I forgot what sauce was called...

Week later, I tell my friend (culinary teacher) I had kobe steak @ Chamberlains.
He said USA doesn't sell "kobe" beef at restaurants...I said wtf..what did I pay $80 for? He went on and on and said...it's the US version Wagyu meat ...

He did say if it was real Kobe steak...it had to be imported from Japan due to origin and would cost $200 not $80.


I feel like I got screwed...5 small strips of beef with some dark brown gravy stuff....oh well I ate and learned...

Any dining specialist?...enlighten me?

'Kobe' refers to the region that a specific breed of Wagyu cattle come from...Kobe, Japan. It's kinda like true Champagne is from the Champagne region of France and anything else is sparkling wine. Still good but not technically the same.

There are varying grades of the beef, with the most expensive being in excess of $1,300/lb. But that kind of Wagyu can only come from Japan. You had the sparkling wine version of Kobe beef.

I've heard they massage the real version daily, to improve fat marbleization, but can't remember the details...

That might be the only time I wouldn't use A1.

This thread in the Sandbox was about the best steakhouses in Dallas.
http://eccie.net/showthread.php?t=265428

Contained within was a discussion about the Kobe beef.

http://en.wikipedia.org/wiki/Kobe_beef

"Culinary Preferences" is not a field in the Review section template. It is obvious the ladies here come from a wide range of backgrounds - that is part of what makes them so interesting.

A1? I haven't had it since I was a kid. Now my mouth is watering for some. I guess it goes on the next shopping list. I love options.

Hey Rambo...

You know this is Texas...People here take steak, football and women seriously!!!

Or maybe it's just me. Originally Posted by sheparsekiii

You forgot Barbeque, and Chili.

In the next installment, we argue about Chili! Beans or Not.

THE DANNIE is right again, damn we need to get her and Wynter Stark on Jeopardy. The "Kobe" you had was raised in East Texas and it is the same Wagyu breed of cattle they raise in and around Kobe Japan. The breed is a funny looking cow, narrow withers and sort of long bodied. The stories about feeding the animals beer and massaging them are a little misunderstood. The breed is notoriously skidish and a nervous cow loses weight so beer and massage clams the best, in the end more weight and more fat.