Text 35483, 89 rader
Skriven 2010-03-06 05:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ThingsThatGoFast 881
============================
 ML> Morton's, okay, some of the best meat I've
 ML> ever had was at Morton's.
 JW> I had not heard of them before but found their website easily. I
 JW> would have to go all the way to Toronto to experience their steaks.

Morton's of Chicago. The high end. I've not yet had a bad
experience there; Ruth's Chris, a different story altogether.
Capital Grille has good meat. I do like my meat.

 JW> I can do pretty well closer to home for far less money:
 JW> http://vonssteakhouse.com/menus/

Interesting menu - the prices are right in line with our
second-tier restaurants (where the food is often as good
as at the top ones, but the staff and decor aren't up to
the standard, which may or may not be a bad thing). I am
pleased to see the baseball cut top sirloin. Last night
I was McCormick and Schmick's with my brother (courtesy
of a $20 coupon - I have about 3 more and will gladly
send one on request - have to be used by 3/31 I believe),
and I had the $26 9-oz top sirloin with 3 "jumbo stuffed"
shrimp. A really quite good steak, though all the edge fat
was trimmed off; the shrimp were 21-25s, hardly jumbo, with
a big (perhaps jumbo) blob of stuffing that consisted of
a good quantity of large lumps of excellent crab combined
with a substantial wetness of the pastiest, nastiest, most
malodorous cheap Wonderoid bread available. Interesting.
Came with a half broiled tomato and a forest of sauteed
broccoli. The $20 coupon was nice, but even nicer was that
my brother pulled out his wallet and paid for the meal. I
gave him a $20 for my beers, though - I can't expect him
to pay for beers when when I pay for his drinks they're
only Cokes.

Another entertaining thing to do with a top sirloin is to
have a hibachi cook hack away at it. I had that done once
not so long ago (that was the only way one could get a
steak at the place, which was sort of Japanese).

Things about the Von's dinner menu:
"Blacken any steak add $2" - it should say blacken any steak
subtract $2!

Things about the Von's wine list:
It's 3.34 Mb as opposed to 744K for the dinner menu; it has
Clancy's for $41 a bottle, a high but not, given the setting
and circumstances, absurd price; but you get an 8 oz glass of
it for $13, the equivalent of getting a bottle for $41.28. So
there's no real advantage in getting a bottle.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Goma Jayu-Ae (Soy & Sesame-Seed Dressing W/ French Beans)
 Categories: Japanese, Salads
   Servings:  6

      1 lb French beans
    3/8 pt Niban Dashi
      1 pn MSG
    1/4 ts Soy Sauce
      1 pn Salt
  2 1/2 ts Sugar
  1 1/2 ts Sake

MMMMM-----------------------------DRESSING----------------------------------
  1 1/2 oz White Sesame Seed, Ground
  1 1/2 ts Sugar
  2 1/2 tb Sake
      5 ts Soy Sauce

  PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
  into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
  reduce heat and cook briskly, about 8-10 minutes until beans are tender but
  still slightly resistant to bite. Drain and run under cold water.
       Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
   Bring to a boil. Add the beans, return to boil.  Remove from heat and let
  cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
  Ignite Sake and let burn until the flame dies out. Pour Sake into a small
  bowl and let cool to room temperature. Add all ingredients and mix
  thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
  room temperature.

  Source unknown

MMMMM

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