Text 18092, 48 rader
Skriven 2011-11-22 01:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: wow cow 233
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 -=> Dave Drum said to Glen Jamieson <=-

 DD> If I am at home in my jammies, that's one thing. If I am out somewhere
 DD> spending my hard earned dosh - that's another. There is a fairly
 DD> popular steak place here in Spring-A-Leak called Alexander's. The main
 DD> feature is a fire pit where customers can select, pay out the arse for,
 DD> and grill their own meat. FEH! At those prices the only finger I want
 DD> to lift is to summon the waitron. Or to cut my food and convey it to my
 DD> capacious maw. 

Agreed with this with a couple of caveats. Is the quality of
the meat better than you'd get at the butcher's or the super?
What about side dishes - is there anything special on the list?
And how about the social aspect and the restaurant setting:
one sometimes needs to get out; of course, it sounds as though
there are better places to go. DIY restaurants do seem like a
ripoff in general in the absence of some special feature.

 GJ> flat would be OK.  Years ago, in Kobe, I gazed in wonderment as a chef
 GJ> trimmed and grilled a local steak and onions in front of me, with lots
 GJ> of twirling of his big knife.  The hot table surface he used was
 GJ> bright, clean, stainless steel, but the meat didn't stick, and he cut
 GJ> against that surface without scratching it or dulling his knife.  I
 GJ> was told that the steak cost $50/kg, 1988 price.
 DD> I like steak, and I like onions ... but, I never got a taste for steak
 DD> and onions grilled together. Not to mention that I consider Kobe beef
 DD> to be an ostentatious affectation. No way I would pay the outrageous
 DD> prices they get for what, at the bottom, is just a chunk of cow.

Have you ever had the stuff? At its apogee, it's to chunk of cow
what foie gras is to liver. I enjoy the irony in both cases of
the informed consumer paying a huge premium for large quantities
of fat, but it's something that I would do myself just about as
often as my pocketbook and arteries allow.

Caveat here as well: there are grades of Wagyu, and there are
differing methods of raising them. I imagine that if you fed a
Charolais as much as it wanted and massaged it daily with beer,
you'd get a mighty nice maybe almost Kobe-marbled product, and if
you took a Wagyu animal and free-ranged it in the mountains, it
might become perfectly normal and unexceptional steaks. But back
in the earlier days, before the dilution of the product, I had
Japanese Kobe flank steak, which was as tender as filet. I have
since had Kobe-style Wagyu flank, which is better than normal
flank but not quite up to that first eye-opening taste a decade
ago.
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