Text 25866, 121 rader
Skriven 2009-07-11 19:50:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25837 av Michael Loo (1:18/200.0)
Ärende: steak 813
=================
Hi Michael,

 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.

 ML> Aside from Texas Roadhouse and Outback, the steakhouses seem to
 ML> have aligned themselves at the extremes - the extremely expensive
 ML> fancy places or the almost-cafeteria feed-'em-and-chase-'em-out
 ML> style ones. I seldom go to the former but never to the latter,
 ML> if I can avoid it.

Seems that's the way it is, sad to say.  I've not been to the really
high priced ones but have been to the 2nd type.  Big change from the way
they used to be but each chain seemed to want to keep up with the
others.  I liked it when you went thru a line, had a choice of maybe 15
cuts or ways of prep (eg sirloin tips in gravy over rice), starch and
optional salad and/or dessert.  The old Western Sizzling and Golden
Corral were good examples.  A server would bring out your entree, keep
your drink topped off and clean up afterward.   but, when one went
buffet, the others had to follow or lose business.

 RH> We like different degrees of donenes so we'll probably keep with our
 RH> custom of ordering separately.

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

We do that at home. (G)

 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?

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

And even more so now.

 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!

 ML> I tend to agree with the president on this one. The place should
 ML> never have existed, and its only purpose is to suck money away
 ML> from people who largely can't afford the expense. But insofar as

It was originally a way for gangsters to launder money and Hollywood
folks to go to fr a quick/easy divorce.  But, now it is mostly a money
sucker for those that can't afford to lose any.  Anyway, now that it's
there, children need education & those that can/want to, send them to
private schools.

 ML> it's there, I'll take advantage of any deals that benefit me,
 ML> but those have been few and far between lately. Probably there

We've not encountered any "deals" but we're not there as typical
tourists.


 ML> will be more in the next couple years, as the recession continues
 ML> and then starts to abate.

Could be; time will tell.


 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.

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

Sounds like the recipe changed.  I think Steve ordered the chili once;
IIRC, his opinion was "OK but not as good as yours", which is typical.


 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 $$$.

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

I like mine a bit more on the tender side.  My usual order is either the
ribeye or NY Strip, depending on the budget. (G)


 ML>                  Grilled Sirloin Steak With Garlic Crust

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

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

That does look good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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