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#4286177 - 08/10/16 12:00 AM Re: A GREAT cheese sammitch. [Re: Stewie]  
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So if you use 2 bits of bread can you make a rarebit sandwich? That is the question. Or it is a grilled cheese sandwich with like, flour cheese sauce?

And I'm hungry damnit.

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#4286277 - 08/10/16 11:54 AM Re: A GREAT cheese sammitch. [Re: Jedi Master]  
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Stewie Offline
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Originally Posted By: Jedi Master
It's not just about the cooking, it's also about the cut of meat. I've noticed restaurants, even the cheaper ones with under $20 steaks, get better cuts than I can usually find at the store. Yeah, sometimes you get a stinker when you have to cut into it to see it's junk inside, but the general rule is if I buy 10 steaks and get 10 out, I'm going to have 4-5 with some problems at home vs 1-2 out.



The Jedi Master

Thats a good point, JM. Ive noticed that too.
I put it down to restaurant steaks being prepared by professional chefs. They know how to make the best of what theyre cooking and serving.
We, even as talented amateur chefs, dont have the amount of hours of practice that they do.

Last edited by Stewie; 08/10/16 11:55 AM.

>
#4286278 - 08/10/16 12:02 PM Re: A GREAT cheese sammitch. [Re: Raw Kryptonite]  
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PanzerMeyer Online centaurian
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Originally Posted By: Raw Kryptonite
A good place will use better cattle and age the beef one way or another for a month or more.


You're basically talking about high-end steakhouses. I really doubt that any chain restaurants like Carrabas or Olive Garden do that.


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#4286280 - 08/10/16 12:29 PM Re: A GREAT cheese sammitch. [Re: FlashBurn]  
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Originally Posted By: FlashBurn
So if you use 2 bits of bread can you make a rarebit sandwich? That is the question. Or it is a grilled cheese sandwich with like, flour cheese sauce?

And I'm hungry damnit.

I think, correct me if Im wrong, that a rarebit is a mix of a roux, cheese, eggs, worcestershire sauce, and mustard. salt pepper etc.
Now, is THAT the rarebit? Or is the rarebit inclusive of the toast that its on?
Hmmm. needs thinking about.
I say go for it. Put the runny cheese and egg mix in a sammitch smile


>
#4286284 - 08/10/16 12:58 PM Re: A GREAT cheese sammitch. [Re: PanzerMeyer]  
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Originally Posted By: PanzerMeyer
Originally Posted By: Raw Kryptonite
A good place will use better cattle and age the beef one way or another for a month or more.


You're basically talking about high-end steakhouses. I really doubt that any chain restaurants like Carrabas or Olive Garden do that.


Sure they can. Just do it elsewhere and ship as normal to the restaurants. Many of those high end restaurants sell mail order steaks.


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#4286309 - 08/10/16 02:51 PM Re: A GREAT cheese sammitch. [Re: PanzerMeyer]  
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Originally Posted By: PanzerMeyer
Originally Posted By: Raw Kryptonite
A good place will use better cattle and age the beef one way or another for a month or more.


You're basically talking about high-end steakhouses. I really doubt that any chain restaurants like Carrabas or Olive Garden do that.


confused
If you're getting a steak at Olive Garden, you're doing it wrong.




The Jedi Master


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#4286310 - 08/10/16 02:52 PM Re: A GREAT cheese sammitch. [Re: Jedi Master]  
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Originally Posted By: Jedi Master

If you're getting a steak at Olive Garden, you're doing it wrong.




The Jedi Master
Lots of people are getting it wrong then. Not everyone can afford to go to Ruth Chris or Smith & Wollensky's.


“Whoever fights monsters should see to it that in the process he does not become a monster. And if you gaze long enough into an abyss, the abyss will gaze back into you.”
#4286314 - 08/10/16 03:01 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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What's wrong with Chili's or Outback or TGI Friday's or Longhorn or Ruby Tuesday's or *insert name of restaurant here*? confused

Do you also order chicken parmigiana at Red Lobster, boneless BBQ wings at Pollo Tropical, and duck l'orange at Sonny's BBQ?
I will never, NEVER order a steak at an Italian restaurant, nor BBQ, nor French food, nor a burger and fries. It makes absolutely no sense. Why would you even go to Olive Garden if you didn't want Italian food? confused




The Jedi Master


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#4286315 - 08/10/16 03:02 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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Last time I tried a chain restaurant steak was a couple of years back at an Outback Steakhouse. They could not even get medium rare right. Very thin cut, not even very well seasoned.

Very disappointing from an Outback "steakhouse". I still remember having a Melbourne Steak there on the early 90's and it was impressive in size and very tender and tasty.

#4286317 - 08/10/16 03:05 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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As I mentioned before, part of it is the cut. When I order a 6 oz sirloin it may be wide, flat, and thin. It could be almost spherical. It could be thick and taper to thin. My favorite is when it's well done on the outside and rare on the inside because they had the heat too high in an attempt to cook it faster. frown




The Jedi Master


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#4286326 - 08/10/16 03:23 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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Dart Offline
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You've just defined Medium Rare - seared on the outside, inside is warm.

On cuts of meat:

The secret is to find an actual butcher shop, not the meat section of a grocery store.

Amazingly enough, we actually have one in my little town! You know your butcher is on top of things when you ask for a steak and he asks "how you gonna cook it" before selecting them for you.

If the answer is "one rare, one well," he'll wrap them separate and mark them.*

* There is bad with the good in marrying a Southern Belle. I get a little sad every time I hear her order a steak well done.


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#4286334 - 08/10/16 03:41 PM Re: A GREAT cheese sammitch. [Re: Dart]  
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Originally Posted By: Dart
You've just defined Medium Rare - seared on the outside, inside is warm.


I have never heard that doneness of meat has anything to do with seared vs internal temp.

All steaks have to be seared and warm inside (with various degrees of warm). Never cold or room temp. (even rare).

My definition is in the look of the cut, which is affected by cooking time. The art of the steak is obtaining an even result with different cooking times.

From rare to well done:


#4286339 - 08/10/16 03:49 PM Re: A GREAT cheese sammitch. [Re: Jedi Master]  
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Originally Posted By: Jedi Master
As I mentioned before, part of it is the cut. When I order a 6 oz sirloin it may be wide, flat, and thin. It could be almost spherical. It could be thick and taper to thin. My favorite is when it's well done on the outside and rare on the inside because they had the heat too high in an attempt to cook it faster. frown




The Jedi Master


I get what you're saying and I agree. Most of the "wrong places to order a steak" have it so thin there isn't room for it to be anything BUT well or med well done.


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#4286341 - 08/10/16 03:53 PM Re: A GREAT cheese sammitch. [Re: Bib4Tuna]  
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If you are grilling steaks at a busy restaurant you pretty much have to cook them by feel, at home too in my case. I'd imagine chains try to time them, dunno, never worked for one in my short cooking "career". <5 yrs, but long enough to begin to really dislike the way people act when out to eat, ESPECIALLY the 10 min to closing "people". I'd say do that at your peril. Cooks DO NOT like you when you do that.

Nice pics, but their rare is almost Pittsburgh to me. Notice how they were cut. Across the grain of the beef. That's a BIG deal.


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#4286359 - 08/10/16 04:25 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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Everyone should work at a restaurant and a retail store at some time in their lives. Even briefly, just to KNOW. LOL


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#4286362 - 08/10/16 04:26 PM Re: A GREAT cheese sammitch. [Re: Raw Kryptonite]  
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PanzerMeyer Online centaurian
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Originally Posted By: Raw Kryptonite
Everyone should work at a restaurant and a retail store at some time in their lives. Even briefly, just to KNOW. LOL


I worked at a Wendy's when I was 15. Does that count? As for retail stores I worked a couple of them when I was in college.


“Whoever fights monsters should see to it that in the process he does not become a monster. And if you gaze long enough into an abyss, the abyss will gaze back into you.”
#4286403 - 08/10/16 07:35 PM Re: A GREAT cheese sammitch. [Re: Jedi Master]  
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Originally Posted By: Jedi Master
As I mentioned before, part of it is the cut. When I order a 6 oz sirloin it may be wide, flat, and thin. It could be almost spherical. It could be thick and taper to thin. My favorite is when it's well done on the outside and rare on the inside because they had the heat too high in an attempt to cook it faster. frown




The Jedi Master


Or when they try to rapid thaw a frozen steak on the grill/skillet it comes out like that too.


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#4286412 - 08/10/16 08:13 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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#4286455 - 08/10/16 10:47 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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One thing I can't tolerate is "kitchen sink" sandwiches, where there is everything piled onto it.

Bread. Meat. Cheese. A little mustard or maybe some horseradish. Stop.

Lettuce and pickles and onions and jalapenos and cucumbers and whatever else some folks try to pile into them isn't for me.

Same with hot dogs. Just a little mustard. Otherwise one might as well just eat relish or whatever, as the taste of the meat is gone.*

I also order my cheeseburgers plain - just meat and cheese - and add a little ketchup myself. The reason? Hot ketchup is somehow not as good as when it's at room temperature, and if the kitchen puts it on it arrives cooked as thoroughly as the meat.

* The one exception is The Varsity in Atlanta. Those are the only chili dogs worth eating.

Last edited by Dart; 08/10/16 10:52 PM.

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#4286457 - 08/10/16 11:04 PM Re: A GREAT cheese sammitch. [Re: Stewie]  
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I've eaten at TheVarsity many times. Good place. Good food and old school atmosphere. Truly righteous hot dogs. Yep, my kind of place.


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