Leftists triggered by how Trump eats steak

[Ibanez]

I don't think JSO drinks much champagne.

https://www.google.com/webhp?sourceid=c ... s+toasting&*

You know what I'm talking about. I don't drink all that much champagne but when I have it's most often been from a glass that looks like this:



And you knew what I was talking about going in.

I got what you meant.


But seriously, who uses those anymore? This isn't the 1950s.

[Ibanez]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Dude

You can't "well done" something in a pressure cooker

A steak is grilled


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I don't eat red meat anymore (well ok, maybe 1 or 2 times a year) but when I did, I would use just a touch of Worcestershire sauce. Some cracked pepper and a bit of salt. That's it.

[Ibanez]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Couldn't help but read this in The Waterboy's voice

[BDKJMU]

Dude

You can't "well done" something in a pressure cooker

A steak is grilled


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Totally this.

You've lost all the advantage and point of cooking a more expensive cut of beef at this point. I love the flavor of pot roast but there's zero need to put a filet in the crock pot for 8 hours.

Yep. One of the few times I'm in 100% agreement with Kalm. Granted, how to cook steaks isn't politcal..

[Grizalltheway]

Yes you can use techniques used to make roast that falls apart and melts in your mouth on steak.

Makes me think about the way my Mom used to cook various steaks at times. She was born and raised in Cajun Country around Lafayette, Louisiana. Deeply steeped in that culture and the cuisine and all. A "pinch of this" and "pinch of that" sort of cook. She'd cook various kinds of steaks in one of those old iron pressure cookers. She'd start off by browning the meat then go from there. I can remember hearing the "CH CH CH CH CH CH CH" for hours. And that stuff was absolutely outstanding. No knife needed. Tender as tender could be and extremely flavorful. Very juicy too. Very moist.

And yes it was well done.

Dude

You can't "well done" something in a pressure cooker

A steak is grilled


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Or like this

https://mobile.nytimes.com/2015/07/01/d ... oking.html

[JohnStOnge]

You've lost all the advantage and point of cooking a more expensive cut of beef at this point. I love the flavor of pot roast but there's zero need to put a filet in the crock pot for 8 hours.

You know I've never had filet mignon. I guess I should at some point. I owe my wife a Ruth's Chris session.

But I am confident that you could cook it well done and have it taste great. And it wouldn't take 8 hours. I'm thinking of a way you could probably cook it in about two hours and have it come out where you could cut it with a fork and have it taste great.

Maybe I'll actually buy some and try it to see.

[Ivytalk]

You've lost all the advantage and point of cooking a more expensive cut of beef at this point. I love the flavor of pot roast but there's zero need to put a filet in the crock pot for 8 hours.

You know I've never had filet mignon. I guess I should at some point. I owe my wife a Ruth's Chris session.

But I am confident that you could cook it well done and have it taste great. And it wouldn't take 8 hours. I'm thinking of a way you could probably cook it in about two hours and have it come out where you could cut it with a fork and have it taste great.

Maybe I'll actually buy some and try it to see.

Make mine a Tsarnaev special, well done.

[Ibanez]

You've lost all the advantage and point of cooking a more expensive cut of beef at this point. I love the flavor of pot roast but there's zero need to put a filet in the crock pot for 8 hours.

You know I've never had filet mignon. I guess I should at some point. I owe my wife a Ruth's Chris session.

But I am confident that you could cook it well done and have it taste great. And it wouldn't take 8 hours. I'm thinking of a way you could probably cook it in about two hours and have it come out where you could cut it with a fork and have it taste great.

Maybe I'll actually buy some and try it to see.

Why would you go to Ruth's Chris? Why would you do that to yourself? Do you hate money? Time? Flavor? I went once when I was in Phoenix and found it to be over priced for nothing. There wasn't anything special about it.

[YoUDeeMan]

You know I've never had filet mignon. I guess I should at some point. I owe my wife a Ruth's Chris session.

But I am confident that you could cook it well done and have it taste great. And it wouldn't take 8 hours. I'm thinking of a way you could probably cook it in about two hours and have it come out where you could cut it with a fork and have it taste great.

Maybe I'll actually buy some and try it to see.

Why would you go to Ruth's Chris? Why would you do that to yourself? Do you hate money? Time? Flavor? I went once when I was in Phoenix and found it to be over priced for nothing. There wasn't anything special about it.

Ruth's Chris replaced THE Annapolis sailor's favorite, Marmaduke's Pub, after it closed.

Had a beer at RC, but could not get myself to eat. Went to a Ruth's Chris in another city and was not impressed at all.

The Boatyard Bar and Grill has slowly grown into the place where many Annapolis sailors go after racing.

[JohnStOnge]

]
Why would you go to Ruth's Chris?

Because my wife wants to. If it were just me I would never eat out at all except for when I'm on the road. And then I'd be looking for value. Cheap. For me "splurging" would be going to Chick Fil A instead of McDonalds.

[YoUDeeMan]

]
Why would you go to Ruth's Chris?

Because my wife wants to.

You should probably ask if there is a planet with a Lifetime Without Wimmen.

[UNI88]

You know I've never had filet mignon. I guess I should at some point. I owe my wife a Ruth's Chris session.

But I am confident that you could cook it well done and have it taste great. And it wouldn't take 8 hours. I'm thinking of a way you could probably cook it in about two hours and have it come out where you could cut it with a fork and have it taste great.

Maybe I'll actually buy some and try it to see.

Why would you go to Ruth's Chris? Why would you do that to yourself? Do you hate money? Time? Flavor? I went once when I was in Phoenix and found it to be over priced for nothing. There wasn't anything special about it.

I've been to several Ruth's Chris' with varying results. I've been to the one in downtown Chicago (River North actually) several times and enjoy the food. The butter seared steaks have been excellent every time. Maybe it's good there because the number of quality steakhouses nearby forces them to up their game and I would hope that the original in New Orleans would also be good. From my experience with chain steakhouses RC > Smith & Wollensky > Capital Grille.

[YoUDeeMan]

Hey, WTF?