Any Foodies Here?

FL 4Motion · 01-05-2012, 03:12 PM

Quote:

Originally Posted by m4a1mustang

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).

m4a1mustang · 01-05-2012, 05:38 PM

Quote:

Originally Posted by FL 4Motion

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).

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

FL 4Motion · 01-05-2012, 05:41 PM

Quote:

Originally Posted by m4a1mustang

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.

happytheman · 01-05-2012, 03:32 PM

/\

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

FL 4Motion · 01-05-2012, 05:34 PM

Quote:

Originally Posted by happytheman

/\

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

m4a1mustang · 01-05-2012, 06:59 PM

Coastal has a good lobster bisque

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?

FL 4Motion · 01-05-2012, 07:04 PM

Quote:

Originally Posted by m4a1mustang

Coastal has a good lobster bisque

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?

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.

m4a1mustang · 01-05-2012, 07:22 PM

Quote:

Originally Posted by FL 4Motion

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.

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...

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

FL 4Motion · 01-05-2012, 07:45 PM

Quote:

Originally Posted by m4a1mustang

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...

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

/\ 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".

happytheman · 01-05-2012, 09:49 PM

Quote:

Originally Posted by m4a1mustang

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...

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

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.

m4a1mustang · 01-05-2012, 11:34 PM

Quote:

Originally Posted by happytheman

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.

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

Isamu · 01-05-2012, 11:56 PM

Quote:

Originally Posted by happytheman

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.

sounds...delicious

LunaZ · 01-05-2012, 11:13 PM

Two of my favourite things!

Rooster89 · 01-05-2012, 11:40 PM

Quote:

Originally Posted by LunaZ

Two of my favourite things!

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

happytheman · 01-06-2012, 06:41 AM

Quote:

Originally Posted by Rooster89

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

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

01-05-2012, 03:32 PM	#4 (permalink)
happytheman A True Z Fanatic Join Date: Apr 2010 Location: Florida Posts: 10,737 Drives: MB 6M Tour/Sport Z34 Rep Power: 1824	/\ Talked yourself right into a self-zinger, didn't you? __________________ --Brantly-- *PowderCoating by Mike/Stillen/PWJDM/Shine Auto/NST* GTR/Michelin /Fast Intentions/Evo-R/Mobil 1/Motul/Z1 https://facebook.com/CentralFloridaZClub

01-05-2012, 06:59 PM	#6 (permalink)
m4a1mustang A True Z Fanatic Join Date: Feb 2009 Location: Northern VA Posts: 55,385 Drives: on two wheels Rep Power: 6964	Coastal has a good lobster bisque 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? __________________ - Steve Zs & Coffee - Saturdays at 10AM in Fairfax, VA and Columbia, MD (Click the banner!) LIKE us on Facebook!

01-05-2012, 11:13 PM	#13 (permalink)
LunaZ A True Z Fanatic Join Date: Mar 2010 Location: Vagabond Posts: 6,704 Drives: Project: a white one Rep Power: 514	Two of my favourite things! __________________ 2009 370Z Sport/Touring/Navigation \| see my journal for mods facebook: Be my friend... or not.

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