Text 25837, 85 rader
Skriven 2009-07-11 07:55:04 av Michael Loo (1:18/200.0)
  Kommentar till text 25820 av Ruth Haffly (1:396/45.28)
Ärende: steak 813
=================
 RH> We should have done that--if Ponderosa has any big ones.  This seemed
 RH> to be a shadow of the ones that were big in the 70s and early 80s.

Aside from Texas Roadhouse and Outback, the steakhouses seem to
have aligned themselves at the extremes - the extremely expensive
fancy places or the almost-cafeteria feed-'em-and-chase-'em-out
style ones. I seldom go to the former but never to the latter,
if I can avoid it.
 
 RH> We like different degrees of donenes so we'll probably keep with our
 RH> custom of ordering separately.

The very fancy places with thick steaks will actually do one
steak two ways.

 ML> generally pretty good and reasonable in price (which is what
 ML> sucked me in to Ruth's Chris - I thought, with this competition,
 ML> what could be bad? but I was optimistic). And back in those days
 RH> RC had reasonable prices in Las Vegas?

Only relatively. Its prices were still obscene by normal
standards. 

 ML> I swear that the convention bureau or someone was subsidizing the
 ML> airfares, they were so low.
 RH> Could be; now the president is trying to tell us to avoid going there.
 RH> As if!

I tend to agree with the president on this one. The place should
never have existed, and its only purpose is to suck money away
from people who largely can't afford the expense. But insofar as
it's there, I'll take advantage of any deals that benefit me,
but those have been few and far between lately. Probably there
will be more in the next couple years, as the recession continues
and then starts to abate.
 
 ML> I suppose I should remember to ask for my chili without the darn
 ML> grated cheese on top as well. My standard order was (as you know
 RH> They would do so if you remember to ask.  Just remember to specify
 RH> it's for both orders, not just the first or second.

You read my mind. One time, the waitress made the notation on
one but not the other. Also, the chili recently came with a
rather strong beef-bouillon flavor, which could be remedied
only by a tablespoon or two of Tabasco.

 ML> but others may not, 2 sides come with the full meals) a sirloin,
 ML> either the NY strip or the shell, which costs $2 less and is about
 RH> We've not tried the shell (that I recall) but the sirloin is pretty
 RH> good.  I think it's our standard unless we have the extra $$$.

The shell is called something like Choice Sirloin; the NY is called
New York Strip. Then there are the ribeye and the filet mignon, but
those are more expensive and not my favorite cuts, as they are more
tender (I like a bit of "chew") and less tasty (both have distinct
flavors, but not so hearty as sirloin).
 
                 Grilled Sirloin Steak With Garlic Crust

Recipe By     : Dinner's Ready
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Grilling

  Amount  Measure       Ingredient -- Preparation Method
___-----  ------------  --------------------------------
   1      tablespoon    black pepper -- cracked
   2      cloves        garlic -- minced
   1      teaspoon      salt
     1/4  cup           olive oil
   2 1/2  pounds        sirloin steak, boneless

Combine the pepper, garlic, salt and oil and rub the mixture into the
surface of the steak.  Let stand for 30 minutes.  Grill or broil steak
until done, about 10 to 12 minutes per side for well done, depending on
how thick it is.  Allow to rest for 5 minutes before cutting.  Serve half
the steak.  Reserve remaining steak for Spiced Sirloin Strips with Peanut
Sauce.

   Posted by Dave Drum

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