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Old 03-17-2008, 10:09 PM   #51
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Originally Posted by love2"Q" View Post
It may just be me .. but the actual cooking of the steak over fire ..
with some potatoes wrapped in foil and some silver queen ready to go on
is what eating a steak is about .. i never order steak when i go out ..
i to much enjoy the whole thing .. now if i can get it a perfect(for me)
med rare .. great .. if not .. i have suffered through worse ..
A bad steak cooked at home is better than a good steak eating out.


IMHO. lol
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Old 03-17-2008, 10:26 PM   #52
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Originally Posted by Jeekinz View Post
A bad steak cooked at home is better than a good steak eating out.


IMHO. lol

I could not agree more ... not to mention ..
the look on DW face when she comes pon this wondering what
she has entered into is great ...
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Old 03-18-2008, 09:08 AM   #53
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Originally Posted by Jeekinz View Post
A bad steak cooked at home is better than a good steak eating out.


IMHO. lol

i couldn't disagree more, jeeks. restaurants often get the better cuts of meat. ones that you can't get at home, so a good steak in a restaurant is a treat. a great one can even make up for bad service.

add...
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Old 03-18-2008, 09:24 AM   #54
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I'm with jeeks in this one. My latitude is a lot more tolerant for how I like it done when I'm cooking it myself, or at a friend's for a barbeque and they're cooking it.
It's the whole spirit of the thing.

Although I must admit that on those rare occassions when I have ordered steak out, I was never disapointed.
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Old 03-18-2008, 10:17 AM   #55
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A bad steak is a bad steak no matter where it is cooked. A great steak is a great steak no matter where it is cooked.
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Old 03-18-2008, 10:40 AM   #56
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but is it better with msg and balsamic vinegar?
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Old 03-18-2008, 10:57 AM   #57
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i couldn't disagree more, jeeks. restaurants often get the better cuts of meat. ones that you can't get at home,

You can get those "cuts" at home. Just not from a box store. And you have to be ready to pay for it. By 'it' I mean the aging.

When I was a kid meat was transported in sides hanging in a reefer and stored in sides hanging in the butcher shop cooler. Granted it was not a 4 week aging but it was something more than meat stuck in a cyropack minutes after the cow is killed.

I've been thinking of aging some beef myself. Giving it a shot and seeing what happens.
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Old 03-18-2008, 11:14 AM   #58
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wart, i'm too much of an el cheapo. i buy the best i can, but only on sale in the supermarket. occasionally from a butcher. i won't pay over 8 or 9 bucks a pound. at that point, i'll go to a place that specializes in steak.

there's a restaurant in the 50's near 5th ave (i'm not exactly sure of the block) that i go past on my way over to our morning news studio that has a small window from the street looking into their meat aging room. it makes me so hungry for a hunk of bloody meat every time i skate by that i have to stop and look in.
the sidewalk there is always slippery with drool...
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Old 03-18-2008, 01:21 PM   #59
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wart, i'm too much of an el cheapo.
I have no idea what you mean.


Quote:
occasionally from a butcher. i won't pay over 8 or 9 bucks a pound. ...
My butcher sells aged beef .... $20 a pound.

Thinking of paying that much just gave me a chill.

I figure I can get a tenderloin and age it myself with an overall cost of $12~$15 a pound. Some day.

Quote:
has a small window from the street looking into their meat aging room.
Does this window have bars?

Is it big enough to crawl through?

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Old 03-18-2008, 06:39 PM   #60
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We have a few local meat growers in our area that produce very good beef. Next year, I'm just going to have to break down and purchase a quarter cow. The last time I did that, I had most of the meat cut into steaks. It didn't matter whether it was from the tenderloind, or the heel, it all sold for $1.50 per pound. And the flavor and quality was High-end USDA choice, or maybe even prime. We have no USDA inspectors around her, but I know it beat anything I could purchase from a supermarket hands down.

In San Diego area (El Cajon, and Santee to be exact), there are a couple of meat markets run by an outfit called Iowa Meat Farms Outlet. The meat there, at least when I lived there, was outstanding and near the same price as in the supermarkets. Every time I visit my In-Laws in El Cajon, we stop by there and get some beef.

Seeeeeya; Goodweed of the North
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