The Fast Food Thread
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Grimmlokk
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Chanur
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Grimmlokk
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Cinge
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Hmm Cherry. Not my favorite starburst flavor(pink , then yellow). Might still have to try it though. I can't help myself when it comes to the strawberry freeze. If I see a taco bell and I have time, I will stop and get one every time.
I don't see how ordering a steak is really any different than any other menu option. Sure I guess it is easier to make a good steak but when you're paying for a $15 chicken breast that trades at $1.99/lb and the thing only tastes good because at the point it is served to you it consists mostly of butter not like it is exactly a fantastic alternative.
Ritley
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It's mainly the ingredients that would be required to make certain things. Steak literally takes no ingredients that you don't always have on hand besides steak.
Plus cooking steak takes like no work, where other things do (even if you could make them better at home)
Plus cooking steak takes like no work, where other things do (even if you could make them better at home)
Noodleface
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Right I believe that, so when I go to longhorn I expect a properly cooked steak. I don't require a whole lot of flavors, just salt and pepper is good for me. I asked for medium, which the steak was, but it had an off taste and the outside was grey. It was a wtf moment for me, my steaks at home taste awesome. I'm pretty sure longhorn just does pan searing and oven finishing so maybe that's part of it. Th e grey color is what turned me off the most.
Araxen
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Lanx
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Also remember aside from "specialty store extras", like dry aging, marination All restaurant steaks have a one uniform thing going for them. They get/use Prime grade, while supermarkets usually have 90% choice, and usually just have ribeye/tenderloin prime grade.
Royal
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But something it does take is a grill.
The apartment complex I live in doesn't allow personal grills to be used within the "unit footprint" (on patios and balconies). Which on the one hand is a good thing since no doubt one of the dumb asses that live here would end up burning the building down. On the other it sucks when you want to do any real grilling. They have these little community grills like you sometimes see at campgrounds, but fuck using one of those things.
Vaclav
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Most restaurants technically use past Prime grade from the tales I'd always heard - in that they got first pick of primals before groceries even peaked at them.
And I thought grading was mostly about marbling - Ribeyes are incredibly marbled on even the worst pieces, unless I'm mistaken how the grading works the pass/fail on ribeyes would have to be insanely high on being Prime for them. (And Tenderloins should basically always be Select, since there's no marbling at all)
Vaclav
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Negative. A real grill makes it easier to make a great steak, but grill pans and even just frying while requiring more finesse can present an amazing steak.
i.e. one of my favorites [and frankly only one I really do currently since I'm still sans-grill since our old one was a "built in" at the old house and haven't replaced it yet] -Pan-Seared Rib-Eye Recipe : Alton Brown : Food Network
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The only thing that matters about steak is to make sure you get a good quality ketchup to put on it. Everything else is secondary.
Royal
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For me that grilled flavor is what defines a good steak. A steak that is fried can taste fine but I can always tell the difference and I don't want a steak that is just fine.
And you said yourself it takes more finesse to pull off which is a departure from the "why would you order a steak in a restaurant when it's the easiest thing in the world to make better at home" rationale.