Text 35295, 114 rader
Skriven 2010-03-01 08:17:14 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Chain Steak Joints
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Never et at a Ruthies. Heck, we've got a Texas Roadhouse here now

 JW> Texas Roadhouse: a good steak for a good price, by all reports.
 JW> Ruth's Chris: a slightly better steak at double the price.

 JW> Roslind was at a convention/corporate workshop where one of the
 JW> meals was at a R's C. She was underwhelmed and happy she wasn't
 JW> picking up the tab!

I'd still like to give them a shot. Perhaps next time I am in the vicinity of
one I will get the opportunity so to do.

Here in the Steal Mill area of the Great American Outback we have:

1. Outback Steak House: fake Ozzie theme, reasonable service, bad steaks, good
chicken, OK appetisers, medium prices.

2. Texas Roadhouse: Not tried yet, as noted. Reports from elsewhere by
respected reporters are good.

3. Longhorn Steak House: A yuppie watering hole owned by Darden Restaurants
(Olive Garden, Red Lobster, Smoky Bones, etc). Overly friendly service (when it
appears at all), with pre-programmed marketroid scripts pushing the profit node
of the day/period. Off-ramp pricing for mediocre meats, bland sides, and so-so
cocktails. Been twice and the best thing about the second trip was that it
confirmed the impressions of the first round. I'll spend my $$$ elsewhere.

4. Lone Star Saloon & Steak House: A slightly more upscale than Longhorn,
muppie (mature, upwardly mobile, etc) watering hole with better drinks, service
that is decent without being fawning and with no agenda to push. Better steaks
and main dish quality/selection than Longhorn, too. Not to my taste, however.

5. Ryan's: Used to be primarily a quickie/cheapy steak and salad bar place and
was decent value for the money spent. Recently Ryan's bought out the Old
County/Home Town Buffet chain. In their new venue the thrust is to buffet-style
AYCE grub with any steaks as an afterthought ... and only shell sirloin or pork
steak available - not cooked to order ... just available. Good for lunch or
weekend breakfast buffet as the pricing has been dropped to U$4.99 for those -
which is cheaper than the local workingman's cafes charge for a plate lunch or
breakfast.

6. Golden Corral: Another cheapy steak/buffet place on its second trip to
Spring-A-Leak. They don't serve steaks until after 4 pee em. But, you can get
what you want of boneless sirloin, cooked to your desired doneness. They also
have a weekend breakfast buffet. Pricing and quality higher than Ryan's. Both
Ryan's and Golden Corral do substantial business at all open hours ... leading
me to conclude that Springfield is more about quantity than quality. The owners
of the local Golden Corral franchise used to own a similar (albeit smaller)
operation called Maverick Steak House (which they converted from a failed
Golden 
Corral at their Springpuddle location). 

Chain "steak" joints that have gone tits-up include Ponderosa, Bonanza and Ned
Kelly's ... which says a lot about THEIR quality/management.   Bv)=

OTOH, we do have a few dedicated venues which are thriving: Old Luxemburg,
Gallagher's (a mini-chain), and Fritz' Steak House. All have crowded parking
lots whenever I pass by. All have served me steaks ranging from decent to
excellent in the past and all three are worthy of receiving my money.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: A Different Steak au Poivre
 Categories: Beef, Booze
      Yield: 4 servings

      1 lb Top sirloin steak; 1" thick
           - boneless
      2 tb Black peppercorns; crushed
      3 tb Butter; divided
    1/4 c  Shallots or onion; minced
    1/2 ts Hot pepper sauce
      3 tb Guzzler's Gin

  Cut steak into 4 equal portions, and press the peppercorns
  evenly into both sides. Heat 1 1/2 tb. butter in a large
  skillet over medium heat until bubbly. 

  Cook steaks 10 to 12 minutes for rare (140øF) or to desired
  doneness, turning once. Remove to a warm platter.
    
  Add the shallots to the skillet; cook 2 minutes, stirring
  frequently.
  
  Stir in the pepper sauce. Add the gin; carefully ignite with
  a match. When flames die out, remove from the heat, swirl in
  remaining butter until melted and pour the sauce over the
  steaks.
  
  Serving suggestions: Steamed fresh baby carrots and sugar
  snap peas. (If Dirty Dave is coming to dinner, skip the
  peas!)
  
  Source: Beef Industry Council

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The word 'meaningful' when used today is nearly always meaningless.
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