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A different steak every day of the week
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tigergreen Offline
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Post: #11
RE: A different steak every day of the week
(04-11-2012 09:38 AM)JTiger Wrote:  The bad thing about steak houses is the price for food that you could make at home with no training. Continental food is pretty easy. Buy a good cut of steak and don't overcook it and it pretty much takes care of itself. Asparagus is damn easy to make as is potatos. I've never been impressed enough to spend that much on steak houses like Folk's Folly or Ruth's Chris. I will spend the money for food that requires training and technique like Italian, French, Asian, etc.

agreed. myself or my husband can make a better steak (or at LEAST one just as good), potatoes, veggies, etc. at home.

I've been to Folk's Folly once, and it's because someone else was paying....honestly, the she-crab soup I got for an appetizer was the best part of the meal.
04-11-2012 10:10 AM
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SayWhat? Offline
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Post: #12
RE: A different steak every day of the week
(04-11-2012 09:38 AM)JTiger Wrote:  The bad thing about steak houses is the price for food that you could make at home with no training. Continental food is pretty easy. Buy a good cut of steak and don't overcook it and it pretty much takes care of itself. Asparagus is damn easy to make as is potatos. I've never been impressed enough to spend that much on steak houses like Folk's Folly or Ruth's Chris. I will spend the money for food that requires training and technique like Italian, French, Asian, etc.

Agreed. For about $25 at Charlie's Meat Market (Summer at Avon) you can get 2 one pound filet mignon steaks, 2 giant potatoes, and make your own $20 salad. Don't know what it is about their potatoes but they never fail to make the best baked potato. So you could have filet mignon every night for two at home for about the same cost as one night at any of the named choices. Unless you can't cook or grill. Could do tartare though if cooking is not up your alley.
I feel the same way about sushi. 6 ounces of uncooked yellow fin tuna wrapped in kelp with a little rice and a dab of wasabi for $25 to $30 is really not worth the money.
04-11-2012 11:09 AM
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TiggerFan Offline
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Post: #13
RE: A different steak every day of the week
Sure could use an order of fried pickles right about now.
04-11-2012 12:11 PM
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JTiger Offline
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Post: #14
RE: A different steak every day of the week
(04-11-2012 11:09 AM)SayWhat? Wrote:  
(04-11-2012 09:38 AM)JTiger Wrote:  The bad thing about steak houses is the price for food that you could make at home with no training. Continental food is pretty easy. Buy a good cut of steak and don't overcook it and it pretty much takes care of itself. Asparagus is damn easy to make as is potatos. I've never been impressed enough to spend that much on steak houses like Folk's Folly or Ruth's Chris. I will spend the money for food that requires training and technique like Italian, French, Asian, etc.

Agreed. For about $25 at Charlie's Meat Market (Summer at Avon) you can get 2 one pound filet mignon steaks, 2 giant potatoes, and make your own $20 salad. Don't know what it is about their potatoes but they never fail to make the best baked potato. So you could have filet mignon every night for two at home for about the same cost as one night at any of the named choices. Unless you can't cook or grill. Could do tartare though if cooking is not up your alley.
I feel the same way about sushi. 6 ounces of uncooked yellow fin tuna wrapped in kelp with a little rice and a dab of wasabi for $25 to $30 is really not worth the money.

I meant that asian food is worth the money. I've never had sushi that expensive before and wouldn't pay it. The most I pay is around $13 a roll for a signature sushi that eats like a meal. Sushi takes some skill and talent to make.
04-11-2012 12:14 PM
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tigergreen Offline
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Post: #15
RE: A different steak every day of the week
(04-11-2012 11:09 AM)SayWhat? Wrote:  I feel the same way about sushi. 6 ounces of uncooked yellow fin tuna wrapped in kelp with a little rice and a dab of wasabi for $25 to $30 is really not worth the money.

Sushi I will pay for...mainly because you pay good $$ for sushi grade seafood anyway, and rolling your own sushi is a pain unless you are very familiar with how to do it. plus, I like multiple options and I'm not going to buy all the different stuff to make the sauces, etc. it's way more involved than firing up the grill.
(This post was last modified: 04-11-2012 12:16 PM by tigergreen.)
04-11-2012 12:15 PM
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kabluey Offline
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Post: #16
RE: A different steak every day of the week
(04-11-2012 09:38 AM)JTiger Wrote:  The bad thing about steak houses is the price for food that you could make at home with no training. Continental food is pretty easy. Buy a good cut of steak and don't overcook it and it pretty much takes care of itself. Asparagus is damn easy to make as is potatos. I've never been impressed enough to spend that much on steak houses like Folk's Folly or Ruth's Chris. I will spend the money for food that requires training and technique like Italian, French, Asian, etc.

It's worth it if it helps you in your own business, lol, i.e. landing clients or developing relationships, or maybe a priceless pursuit like romance. Although a classy homecooked meal would probably achieve as much with the latter. Probably not so much with the former, hahaha.

That's a great intersection for that, though. Lots of competition but lots of money. Just think of all the private schools in the vicinity. MUS/Hutchison, Lausanne, CBHS nearby a little ways, Briarcrest at least used to be there, maybe they still are.
04-11-2012 12:41 PM
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SayWhat? Offline
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Post: #17
RE: A different steak every day of the week
(04-11-2012 12:14 PM)JTiger Wrote:  
(04-11-2012 11:09 AM)SayWhat? Wrote:  
(04-11-2012 09:38 AM)JTiger Wrote:  The bad thing about steak houses is the price for food that you could make at home with no training. Continental food is pretty easy. Buy a good cut of steak and don't overcook it and it pretty much takes care of itself. Asparagus is damn easy to make as is potatos. I've never been impressed enough to spend that much on steak houses like Folk's Folly or Ruth's Chris. I will spend the money for food that requires training and technique like Italian, French, Asian, etc.

Agreed. For about $25 at Charlie's Meat Market (Summer at Avon) you can get 2 one pound filet mignon steaks, 2 giant potatoes, and make your own $20 salad. Don't know what it is about their potatoes but they never fail to make the best baked potato. So you could have filet mignon every night for two at home for about the same cost as one night at any of the named choices. Unless you can't cook or grill. Could do tartare though if cooking is not up your alley.
I feel the same way about sushi. 6 ounces of uncooked yellow fin tuna wrapped in kelp with a little rice and a dab of wasabi for $25 to $30 is really not worth the money.

I meant that asian food is worth the money. I've never had sushi that expensive before and wouldn't pay it. The most I pay is around $13 a roll for a signature sushi that eats like a meal. Sushi takes some skill and talent to make.

Agreed. I should have prefaced my statement about sushi in that the only times I have had sushi was NY, LV, or LA. In each case it was pretty pricey. I was with a group and was the guest of someone else who was footing the tab. Everyone was a sushi fanatic except me so I was goat roped into doing sushi. In all cases several shots of Stoli before the food arrived made it possible for me to eat it.

But after seeing a show on TV called "Monsters Inside Me" about parasites in certain foods and approximately 70% of all sushi served in the US, I have decided to just drink the Stoli. They said the only way to rid of the parasites is to cook it to temperature or freeze it , in which case either way defeats the purpose. Bon appetit.
(This post was last modified: 04-11-2012 01:19 PM by SayWhat?.)
04-11-2012 01:18 PM
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poppaslaw Offline
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Post: #18
RE: A different steak every day of the week
(04-11-2012 12:11 PM)TiggerFan Wrote:  Sure could use an order of fried pickles right about now.

Had some at Gus's for lunch today.
04-11-2012 03:30 PM
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