Text 28004, 48 rader
Skriven 2012-08-06 00:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: july wanderings 83
==========================
 ML> extra fatty, and the counter guy showed me a fistful of
 ML> presliced - this is the way it comes, he said
 DS> That is a lousy and insulting attitude.  Scratch that place off of
 DS> your list:-}}

I'd been there a couple times before, and the brisket as
I recall had not been presliced, though it tended toward
the lean side. This time, things were a bit different;
probably the hour line at opening time was symptomatic of
what. Victim of Bourdain and Richman and its own success,
one would say. I've visited a number of places pre- and
post- travel/food/cooking channel featurings, and in no
case that I can recall has the publicity done the food
any good.

The attitude of the counterman was not deliberately
insulting, rather I think kind of resigned, plus he did
suggest the appropriate remedy. It is instead the attitude
of recent management that put time-saving above quality
that might scratch the place off the list - another
phenomenon similar to the onslaught of celebrity, that of
the marauding MBA.

Steakhouse steak at home
cat: main
servings: 2 to 4

25 oz T-bone steak*
2 ts oil
2 ts steak rub
fresh ground pepper

* The recipe's author actually means porterhouse

Oven at 400F.

Brush both sides of steak with oil and rub with rub and
pepper. Sear steak on one side in 1 ts oil over high
heat for 2 min; flip and sear other side for 2 min.

Place pan containing steak in oven and cook 5 min
for medium rare. Let rest 5 min and serve.

source: Sky magazine 7/12

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