The Beef Spectrum - TranceAddict Forums

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Posted by bas on May-15-2009 20:55:

quote:
Originally posted by Slylee
that's not true. how come you can go to a pricier steakhouse and order a burger medium rare but then at places like chilis they will tell you the lowest they can cook it is medium? it's because the quality of meat they use isn't as good or inspected as it is at the fancier places.

I've seen people order lower than medium at Chili's before

I agree with the quality of meat, I'm sure it's not the same but I'm sticking with my "people's bodies react differently" statement because it's true. I can't eat less than a medium I KNOW I'll get sick regardless of quality

Steak tartare is so good though, omg.

Posted by bas on May-15-2009 20:56:

God damnit now I want steak

I think I'm gonna get a steak sandwich from somewhere for lunch.

Posted by elFreak on May-15-2009 20:57:

bas is right too.

some people can't handle certain foods for sure.

i am glad that i can eat carpacio and tartare.

Posted by Slylee on May-15-2009 20:59:

the only stuff my stomach can't handle is fresh garlic and raw onion. omg i get the worst bloated pains in my chest. but i finally bought zantac 150 lol it kinda helps actually.

Posted by Brian Scott on May-15-2009 21:00:

I had Fogo de Chao a couple weeks ago. I've been several times and I have honestly been a little disappointed in their beef choices lately. The filet cuts have been great, but the other beef dishes have been mediocre. Oversalted and lacking in actual beef flavor. I can understand oversalting dishes at an AYCE joint since they want you to fill up on liquids. But the flavoring has been mediocre.

Love their lamb though!

Posted by elFreak on May-15-2009 21:02:

you wanna know what is awesome sprinkled on a steak instead of salt jamie?

msg.

and no it is not as unhealthy as it was made out to be. I saw a whole show on this on the food network

Posted by Brian Scott on May-15-2009 21:03:

my suggestion for cooking filet: yes, definitely make sure they're aged a couple days and they're at room temperature before you start to cook them. get the grill going and let it set to medium heat. just before you're ready to grill your steaks, sear those mofos in a cast iron grill over extremely high heat for about 1 minute on each side. this locks in the juicy goodness. then take them out to the grill and cook them about 3-4 minutes on each side for medium rare.

Posted by Slylee on May-15-2009 21:03:

quote:
Originally posted by elFreak
you wanna know what is awesome sprinkled on a steak instead of salt jamie?

msg.

and no it is not as unhealthy as it was made out to be. I saw a whole show on this on the food network

lol for a min i thought you wanted me to msg you on msn and you'd tell me and i was like "uh why can't he just say it on here"

Posted by Lebezniatnikov on May-15-2009 21:03:

Oh man, their top sirloin is usually incredible. The key is actually the apple salad - a little sweet between the savory, and you can go a few more rounds.

Posted by elFreak on May-15-2009 21:05:

i wanna beat your meat.

brian has the right idea.

Posted by Brian Scott on May-15-2009 21:11:

quote:
Originally posted by Lebezniatnikov
Oh man, their top sirloin is usually incredible. The key is actually the apple salad - a little sweet between the savory, and you can go a few more rounds.

Their top sirloin was the best beef they had last time along with the bacon-wrapped filet. Everything else was bland and some of it was very dry.

Posted by Brian Scott on May-15-2009 21:12:

From textsfromlastnight.com:

(843): Nice meating you last night
(843): Not a typo

Posted by bas on May-15-2009 21:17:

Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better.

Posted by Zoso on May-15-2009 21:20:

Yes, but what about the beef curtains?

Posted by elFreak on May-15-2009 21:21:

Posted by Zoso on May-15-2009 21:32:

lawlz

fuckin' win!

Posted by Brian Scott on May-15-2009 21:47:

quote:
Originally posted by bas
Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better.

Closest one to us is in Vegas. Thanks for the cock tease.

Posted by Sunsnail on May-16-2009 04:54:

quote:
Originally posted by bas
Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better.

terrible?

Posted by elFreak on May-16-2009 17:03:

i am still alive, sorry ned the alt.

Posted by Sushipunk on May-20-2009 05:59:

Bump.

Ok, so I never knew about the 'let the meat age in your fridge' thing. My question: How long for? I brought a rib-eye back from the butcher 2 days ago. I was considering eating it either tonight or tomorrow night. Which would be best?

Posted by Brian Scott on May-20-2009 20:55:

Give it 48-72 hours from when it was purchased.

Posted by Sushipunk on May-20-2009 22:57:

quote:
Originally posted by Brian Scott
Give it 48-72 hours from when it was purchased.

Thanks Steak for dinner tonight then

Posted by bas on May-20-2009 23:03:

quote:
Originally posted by Sunsnail
terrible?

Yes.

quote:
Originally posted by Brian Scott
Give it 48-72 hours from when it was purchased.

I never knew this either, I gotta start doing that.

Posted by Renzo on May-20-2009 23:03:

It's far from terrible, Bas.

Posted by bas on May-20-2009 23:06:

Is it, you fuck?

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