Fine Steak and A-1

This is random but.....I had some Babe's chicken yesterday....Damn that was good! It's been a while... Originally Posted by sheparsekiii

Bubba's -across the street from SMU- was the original restaurant in this chain. It has the same fried chicken, mashed potatoes and gravy, and the most amazing biscuits, without all the kitsch of Babes.

I once went on a double date to a landmark restaurant in Big D. The other girl ordered a medium cut of prime rib. It came out perfect- nicely brown around the edge, juicy pink center. She looked aghast as the waiter placed it before her, insisting her "steak" was raw. The waiter polity retreated with it, and had the chef throw it on a grill to brown the center. It was all I could do to keep from laughing as I watched this comedy unfold.

Later, she ended up in bed with us, climbing on top of me as I was doing my girl. She announced her BF had fallen asleep, and she wasn't finished, so she wanted to have a three way. My girl was not having it. Looks like the joke was on me after all.

If I have to use steak sauce, it's not a good steak. I won't even eat that crap. That's like putting Hot Sauce on Lobster...wtf. Originally Posted by London Rayne

Where's the line drawn? Do we refrain from salt and pepper, too? How 'bout the yummy buttery garlic seasonings that so many top flight steak houses add to their prime, lucious cuts? What of marinades? Point being, it's all a matter of taste, and I can discern no meaningful distinction between a sauce such as A-1 and the above examples. I don't view any as some unforgivable adulteration of the precious beef. A great steak will still be a great steak, and some will want a little something more on top of that. And some will prefer little or no pepper, but lots of garlic salt. Again, it's just a matter of taste, and the steak is not "ruined" by the addition of condiments or seasonings, despite what the steak snobs might say, all of whom are altering their steaks, too, unless they're eating it raw with no seasonings of any kind.

As for me, just leave the worcesteshire sauce at the table. I'll drench the thing in it. Yum!

Oh boyyy...That another serious debate in Texas!!!

Definitely no beans here...occasionally like a tri-blend mix of beans with extra cayenne pepper. Also marinate the chili meat over night in some good seasoning...because the flavor of the meat rises....woo weee

Barbeque...any kind/or all where the meat just falls off....

Dayumm...I am getting HUNGRY

You forgot Barbeque, and Chili.

In the next installment, we argue about Chili! Beans or Not. Originally Posted by 69er

I guess if you get to enoy high-end steakhouse only once in awhile, then don't reach for the A-1...but if you are a frequent diner; i say, don't get hung up on protocol....I have asked for grilled mushrooms and onions, steak sauce, Heinz 57, Heniz ketsup, butter, and other treatments.....all taste good....and my companion(s) are never offended - they know Whirlaway knows.

BTW; when you order "prime rib" chances are you aren't getting prime beef. The term just means you are getting beef from ribs 7 thru 12.

Oh boyyy...That another serious debate in Texas!!!

Definitely no beans here...occasionally like a tri-blend mix of beans with extra cayenne pepper. Also marinate the chili meat over night in some good seasoning...because the flavor of the meat rises....woo weee

Barbeque...any kind/or all where the meat just falls off....

Dayumm...I am getting HUNGRY Originally Posted by sheparsekiii

No beans! Real chili has no beans!

I'll eat it either way, but prefer it sans the beans.

I like steak.

A1? nope... but I do enjoy a side of bernise sauce with my M/W fillet (butterfly-ed)...

Funny... out of Grad School I joined an investment bank... all new hires had to attend a series of formal dinners during the 1st week on board with the firm. During the 2nd night's dinner, the agenda for the working dinner was table etiquette - the host for the night went through several vignettes outlining various circumstance that you might find yourself in during a client dinner meeting, client outing to the course or a formal reception, etc. It was interesting to see highly educated people not know the proper way to place a linen napkin on your lap, not understand the use of the various eating utensils, slurping soup, holding forks like an ice-pick, reaching for the wrong water glass/plate, talking with their mouth full, etc... To this day, I still find myself observing the dinning habits of those seated near my table (I say this with a humorous slant, as I have 3 under age 6 that are in the middle of learning proper table manners)

Dannie-

I am getting aroused by your great knowledge of fine foods....





QUOTE=Dannie;1845546]'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. [/QUOTE]

On another note i wonder how you guys function bcd wise with a steak in your gut.

On another note i wonder how you guys function bcd wise with a steak in your gut. Originally Posted by Thatdude

Play first....eat later.

Ummmm DATY "Less filling, More taste"

Play first....eat later. Originally Posted by Reese Foster

Thank you for not explaining how I learned that lesson.

I like steak. Originally Posted by TheBizz

Thanks Danny. Got a flask too?

mtabsw-

I think we all learned the hard way!!!

Thank you for not explaining how I learned that lesson. Originally Posted by mtabsw

Play first....eat later. Originally Posted by Reese Foster

Is that a hint I am glad i asked because it seems Sheparskii and Mtabsw did it