cool, my mom and dad love going out to Coastal Flats. :tup:

Coastal, Sweetwater, and now Ozzie's all share some menu items but have some of their own stuff... all great. :yum:

The drunken ribeye is really, really good. And for only $25 or so.

Man, so many good places to go eat if I ever drag my butt back up there. :yum:

:iagree:

I've made it a goal this year to stop eating at as many chain restaurants and instead go to more locally owned places.

Def better to spend a bit more $$ and get some good quality grub than spend almost as much and eat some crap at longhorn or outback etc etc.

If it's not homecooked steak, then it better be at Ruth's Chris or equivalent otherwise I can ahve better at home and for cheaper than big box chain restaurants.

(If you can't tell, I have a hankerin' for some steak).

I hate Ruth's Chris... what a ripoff! I can (and do) cook a better steak at home.

I like it, it's equivalent to what my wife makes at home except taht the steak at home is seasoned better (well, I guess taht makes the steak at home better lol).

/\ :inoutroflpuke:

Talked yourself right into a self-zinger, didn't you?

:rofl2:

I just can't justify that place. When I have had much better steak at home or at other places for less.

I'm a big fan of some of the sides and also the lobster bisque, around here, it's hard to find a place with a decent lobster bisque. And the steaks are quite good imo. I always order the filet mignon, it's my fav cut so i can't comment on their other cuts of meat.

Coastal has a good lobster bisque :icon17:

I have had the filet there as well. I don't know... it just doesn't do it for me. Maybe I'm just that good at cooking them up at home? :icon17:

I think it's the lack of flavoring, ie seaoning, I think they just use butter and thats it. It's plain, but at least regarding the filets, the cut of meat itself is very high quality, at least at the particular one we go to.

I saw the pics of your pots and pans etc, I'm going to go out on a limb and say you're a half decent cook. :happydance:

See, I don't like to over season my steaks. You sound like my girlfriend... when I cook meat she's like "make sure you season the crap out of it!"

Me? I just like a little bit of salt and pepper. I make sure I get good cuts and I cook them medium-rare and just enjoy the flavor that way. Although recently I discovered pan searing them for a couple minutes on either side then popping them in the oven at 450 with a slab of butter on top for the remainder... :yum:

I'm a decent cook... just trying to get better and learn new recipes and techniques as I go along. :tup:

/\ you should cook for me sometime, I'm a pretty good eater, so it'd be a match made in heaven.

PS--just a little seasoning, I still wanna taste the steak, just with a bit "extra".

Tonight's shiftie at Brew 22:

http://www.the370z.com/attachment.ph...1&d=1325819293

I completely agree with you on the seasoning. We like our steaks rare though, so I hit mine 3-4 minutes on one side then two to three minute on the other for a 1" - 1 1/2" thick steak.

I do cook a REALLY mean Prime Rib! It's my specialty! It turns out perfect every time! Here's how it's done:
Night before - shove like 6-7 cloves slivered garlic throughout the roast, refrigerate.

Day of - pull the roast three to four hours prior to cooking and let come up to room temp, coat the crap outta the roast with fresh cracked peppercorn and just a wee bit of salt

450° for 20 minutes

350° for an hour to hour and a half and pull out ~15° prior to desired temp.
Place on cutting board and tent with aluminum foil for 20 minutes. DO NOT CUT PRIOR TO THIS TIME. Done.

If you want to know how I make my au jus, just let me know.

:tup: man I love beer

Out of all the brews I've had over the years, I'm just not crazy about the IPAs.

Now this....this I likey VERY much!

http://www.douglasderda.com/blog/wp-...heReverend.jpg

Well it was holiday time. That meant the New Glarus Brewery Pilgrimage! If you are big into the craft beer seen, I am sure you have heard of New Glarus, the holy grail of wisconsin and the midwest.

Unfortunately, they didnt have their Wisconsin Belgian Red.

But I got cheese curds too. I got about 90 dollars worth of cheese and waaaaaaaay more in beer :tup:

Two of my favourite things!

Damn that sounds real good. My dad makes a real good prime rib roast but I'll have to give this a try sometime.

I would venture to say that the best cheese and beer in the USA come from Wisconsin. But I'm also biased :tup:

sounds...delicious

PM'd complete recipe! :yum:

Rooster, those microbrews look tasty! I love trying new flavors! It's fantastic when you can support a local outfit like that! :tup:

Thanks!

I've also found a fondness for a good blended or Irish Whiskey and cheese. It's sooo good!

Been homebrewing since I was 16 years old :) and My 3rd cousin is a Grand master cheesemaker in wisconsin.

Relate for me a little bit about home brewing. Would you say you have more success than failure when brewing? I had a couple of friends some while back that liked to brew and it was hit or miss with respect to the head development. More than a couple of batches were flat.

beer is about a 60% success rate, mead and wine 90% percent success rate. We ended up only doing beer for special occassions because mead and wine are so much cheaper to produce and honestly who doesn't love a nice goblet of mulled mead. We also make wassail, both fermented and non alcoholic.

If the yeast dies it ruins your whole day. We mostly brewed farmhouse corn ale, or cranberry wheat ale. We preferred ingredients we could pick up from my best friend's farming relatives because cost is always an issue.

Must say, that Back 40 bock from the pic was amazing, it may have become my new favorite brew. Not sure though. its iffy. And the golden ale, the one written in pencil, is the most perfectly balanced beer I have tasted. In the midwest, balance is important in regards to brewing.

Now, a mead pork roast is something to tip a hat at. :tup:

Do you think we should make a beer thread?! so the foodie thread can stay food? lol

Sounds like a good idea! There's a lot to say about beer!

Do you not consider a Foodie to cover such things as matters of drink as well as food? I agree that perhaps beer brewing tips and tricks can definitely survive within a thread all it's own, but I wonder if drink should not be covered as well within this thread.

But of course, I defer to the OP as it is his thread! :tup: :)

Beer is a food group after all.

Dinner tonight: Jalapeño burgers

I was a little short on ingredients so it was a bit of an improvisation. Not really that, but an incomplete burger anyways. :icon17:

https://lh4.googleusercontent.com/-g...penoBurger.jpg

They were pretty good. Had them with cilantro fries and a nice dipping sauce (3/4 cup mayo, 2 tablespoons sour cream, dijon, whole grain, and regular yellow mustard to taste).

https://lh5.googleusercontent.com/-1...enoBurger2.jpg

Mmm, jalapeño burger! I wonder how a habanero or ghost chili pepper burger would be! :eek: :yum:

good stuff Steve :tup:

To hot for my pansy *** to want to eat. :bowrofl:

I'm soooo going to have to make this:

Eggplant Timbale
http://img.foodnetwork.com/FOOD/2008...Timbale_lg.jpg
Eggplant Timbale Recipe : : Food Network

http://www.the370z.com/lounge-off-to...nk-thread.html

Made a beer thread. Hence forth, beer and food shall part ways. They will visit each other quite often I am sure :)