I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
Wild mushroom butter, but I assume it's too late now.
is it an american restraunt or an American restraunt?
I thought you ate your beef raw you barbarous fuck.
Well Done with half a bottle of A1 sauce poured on it.
Quote from: Viking on March 10, 2010, 10:29:09 AM
is it an american restraunt or an American restraunt?
Or a restaurant. I'm figuring he order online and the steak is being sent in the mail. I would chose the wild mushroom butter. Personally I like Worcestershire sauce.
Nothing.
Man, now I want a steak. :(
Catsup. Lot's of catsup and mustard.
Sliced up, grilled with onions, peppers, and chillies, and put in a warm tortilla with cheese, sour cream, and guacamole
I don't believe a high quality steak needs or should have any sort of a sauce topping (e.g. my usual filet mignon from Morton's). THAT SAID, I do like various butter sauces on my steaks when necessary... clarified butter or chive butter are good, as are any sauces featuring mushrooms. I'm actually not a big steak fan though... for some bizarre reason I have trouble chewing it. :Embarrass:
Zyklon B sauce.
I can eat Steak au poivre every day if I could.
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
cajun cream sauce.
demi glaze is... well, order this only if you like non tasty thing, the kind of sauce you want for the sake of having a sauce.
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
I suppose most Americans will dislike cajun as it was used by former French settlers in Louisiana, and no American will ever order anything just 'demi' (sounds incomplete), so I suspect they'd go with wild mushrooms if nothing else.
Quote from: Martim Silva on March 10, 2010, 11:11:42 AM
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
I suppose most Americans will dislike cajun as it was used by former French settlers in Louisiana, and no American will ever order anything just 'demi' (sounds incomplete), so I suspect they'd go with wild mushrooms if nothing else.
So have you ever been to the US or do you just watch old Soviet TV that Portugese television buys on the cheap?
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
You order it rare, no sauce, some garlic butter. If it's been properly marinated you won't need that, either.
Quote from: Razgovory on March 10, 2010, 11:13:25 AM
Quote from: Martim Silva on March 10, 2010, 11:11:42 AM
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
I suppose most Americans will dislike cajun as it was used by former French settlers in Louisiana, and no American will ever order anything just 'demi' (sounds incomplete), so I suspect they'd go with wild mushrooms if nothing else.
So have you ever been to the US or do you just watch old Soviet TV that Portugese television buys on the cheap?
The Popeye's chicken chain is going to be sad to hear about that Cajun dislike.
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Quote from: Ed Anger on March 10, 2010, 11:21:52 AM
The Popeye's chicken chain is going to be sad to hear about that Cajun dislike.
I want Popeye's over here. :(
Quote from: DisturbedPervert on March 10, 2010, 11:31:30 AM
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Plantation owners.
Quote from: DisturbedPervert on March 10, 2010, 11:31:30 AM
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Eskimos, Japanese cat-girls and bugbears.
Quote from: Syt on March 10, 2010, 11:32:26 AM
Quote from: Ed Anger on March 10, 2010, 11:21:52 AM
The Popeye's chicken chain is going to be sad to hear about that Cajun dislike.
I want Popeye's over here. :(
:console:
Quote from: Razgovory on March 10, 2010, 11:38:16 AM
Quote from: DisturbedPervert on March 10, 2010, 11:31:30 AM
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Eskimos, Japanese cat-girls and bugbears.
Mew.
What about kobolds?
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
When you hear them offer those sauces get up and go to a real steak house.
Quote from: Martim Silva on March 10, 2010, 11:11:42 AM
I suppose most Americans will dislike cajun as it was used by former French settlers in Louisiana
Please tell me you're joking. :huh:
A couple years back US restaurants went through a cajun blackened craze. Blackened chicken, blackened steak, blackened fish, everything on the menu was blackened.
Quote from: Admiral Yi on March 10, 2010, 11:40:37 AM
Quote from: Martim Silva on March 10, 2010, 11:11:42 AM
I suppose most Americans will dislike cajun as it was used by former French settlers in Louisiana
Please tell me you're joking. :huh:
A couple years back US restaurants went through a cajun blackened craze. Blackened chicken, blackened steak, blackened fish, everything on the menu was blackened.
Same in Canada.
Quote from: Ed Anger on March 10, 2010, 11:39:44 AM
Quote from: Razgovory on March 10, 2010, 11:38:16 AM
Quote from: DisturbedPervert on March 10, 2010, 11:31:30 AM
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Eskimos, Japanese cat-girls and bugbears.
Mew.
What about kobolds?
We are only including fictional species!
Quote from: Admiral Yi on March 10, 2010, 11:40:37 AM
A couple years back US restaurants went through a cajun blackened craze. Blackened chicken, blackened steak, blackened fish, everything on the menu was blackened.
I'm not very serious, but... how many lawsuits were created by those menus? I can think of many African-americans getting offended by so many 'black'-ened things on the menu...
If you're going to put anything on a steak maybe just a little brie or blue cheese melted on it.
Quote from: Martim Silva on March 10, 2010, 12:06:43 PM
I'm not very serious, but... how many lawsuits were created by those menus? I can think of many African-americans getting offended by so many 'black'-ened things on the menu...
:yawn:
You aren't even trying, today.
Oh and Martinus, I don't eat steak. :)
Now I'm thinking steak for dinner. That would be nice.
Steak, slice of whole grain bread, and a glass of single malt.
I went with demi glaze. :|
I took New York Strip steak (not sure if this is a proper name or just how they call it in the menu), rare. Baked potato with cheddar. Onion rings. And the sauce.
No wonder you Americans are fat. :P
Quote from: Razgovory on March 10, 2010, 11:38:16 AM
Quote from: DisturbedPervert on March 10, 2010, 11:31:30 AM
Quote from: Lettow77 on March 10, 2010, 11:15:11 AM
cajun cream sauce makes reference in its name to one of the confederacy's protected ethnic groups; it is the proper choice.
What were the other protected ethnic groups?
Eskimos, Japanese cat-girls and bugbears.
:lmfao:
Quote from: Martinus on March 10, 2010, 12:30:15 PM
No wonder you Americans are fat. :P
I once went to a Burger King to try the food. I swear I could even *feel* my arteries clogging.
Do Americans really eat that kind of food often? :huh:
Quote from: Martinus on March 10, 2010, 12:30:15 PM
I went with demi glaze. :|
I took New York Strip steak (not sure if this is a proper name or just how they call it in the menu), rare. Baked potato with cheddar. Onion rings. And the sauce.
No wonder you Americans are fat. :P
onion rings with steak? Onion rings?? :huh:
Onion rings with poutine is ok.
Onion rings with fries is ok.
Onion rings with pizza is ok.
But onion rings with steak? You just wasted a perfectly good meal.
I suppose you took some ale with you steak too?
barbarians.
Quote from: crazy canuck on March 10, 2010, 11:40:10 AM
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
When you hear them offer those sauces get up and go to a real steak house.
Or even better, go to a good butcher and go cook it yourself. Do you really need to pay a massive mark up for something that's so easy to cook.
If you are putting sauce on your steak, it's because it's crap steak. A good steak needs no extras other than maybe some fresh ground pepper.
that said, I'm sure Polish "steak" may need some sauce... I'd go with whatever compliments the rest of your meal the best.
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
:x :x :x Maybe Europe and al Qaeda have a point when they want to destroy America.
I like horseradish sauce with my prime rib.
Quote from: Martinus on March 10, 2010, 12:30:15 PM
I went with demi glaze. :|
I took New York Strip steak (not sure if this is a proper name or just how they call it in the menu), rare. Baked potato with cheddar. Onion rings. And the sauce.
No wonder you Americans are fat. :P
Properly it's called Kansas City Strip Steak. :cool:
Quote from: Martim Silva on March 10, 2010, 12:06:43 PM
I'm not very serious, but... how many lawsuits were created by those menus? I can think of many African-americans getting offended by so many 'black'-ened things on the menu...
:lmfao: Classic.
Quote from: Martim Silva on March 10, 2010, 12:41:44 PM
Quote from: Martinus on March 10, 2010, 12:30:15 PM
No wonder you Americans are fat. :P
I once went to a Burger King to try the food. I swear I could even *feel* my arteries clogging.
Do Americans really eat that kind of food often? :huh:
I eat BK Triple Stacker for lunch 2-3 times a week. I'm going to switch to Double Stacker next time, though, because after my sugar-less diet, I just can't finish a Triple Stacker. So far no heart attacks for me.
Also, just in case any Euros were seriously wondering: I have never heard of Cajun hate (unless you're talking about LSU or something ;) ). They may well be one of the least hated minorities in America.
Quote from: viper37 on March 10, 2010, 12:42:49 PM
onion rings with steak? Onion rings?? :huh:
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.buxr.com%2Fimages%2Fupload%2Freduced%2FHouTex-001-4.jpg&hash=27ae287b14b4ed81b93c5ebdd866cd09b8674699)
I usually prefer the cheese fries though. :D
Quote from: DisturbedPervert on March 10, 2010, 10:50:00 AM
Sliced up, grilled with onions, peppers, and chillies, and put in a warm tortilla with cheese, sour cream, and guacamole
Minus the guacamole and I'm with ya. :mmm:
Quote from: DGuller on March 10, 2010, 01:05:33 PM
I eat BK Triple Stacker for lunch 2-3 times a week.
That's probably not even very often for a lot of people
Quote from: DisturbedPervert on March 10, 2010, 01:20:39 PM
Quote from: DGuller on March 10, 2010, 01:05:33 PM
I eat BK Triple Stacker for lunch 2-3 times a week.
That's probably not even very often for a lot of people
:x People who eat more than 3 Triple Stackers a week are just plain disgusting.
Quote from: DGuller on March 10, 2010, 01:05:33 PM
Quote from: Martim Silva on March 10, 2010, 12:41:44 PM
Quote from: Martinus on March 10, 2010, 12:30:15 PM
No wonder you Americans are fat. :P
I once went to a Burger King to try the food. I swear I could even *feel* my arteries clogging.
Do Americans really eat that kind of food often? :huh:
I eat BK Triple Stacker for lunch 2-3 times a week. I'm going to switch to Double Stacker next time, though, because after my sugar-less diet, I just can't finish a Triple Stacker. So far no heart attacks for me.
Wow, you're rich.
I've never seen a triple stacker. Sounds good....
I'm doing well, but Triple Stacker is the cheapest lunch option for me, by considerable margin.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.foodfacts.info%2Fblog%2Fuploaded_images%2Fbk-stacker.gif&hash=de983ef7c3c36ac642804cf2af0c5e9b652f77a7)
Quote from: DGuller
I eat BK Triple Stacker for lunch 2-3 times a week. I'm going to switch to Double Stacker next time, though, because after my sugar-less diet, I just can't finish a Triple Stacker. So far no heart attacks for me.
I just googled images of one of those things... :x
How do you manage to take a bite out of it? Or do you divide it to eat it in the dish?
Also, BK burgers didn't really seem to fill my stomach. They tasted fairly well (plus fat and grease), but I did not *feel* like any actual nourishment was getting in, like I needed to eat lots of them to get the same amout of food I'd get from a normal meal... :unsure:
Quote from: DGuller on March 10, 2010, 01:39:19 PM
I'm doing well, but Triple Stacker is the cheapest lunch option for me, by considerable margin.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwwwts.info%2Fblog%2Fuploaded_images%2Fbk-stacker.gif&hash=da9a5716ffd7baf073c405821da5a1636ac8f6e9)
That looks good...wish they did them outside of America.
Your other lunch options must be impressive though if its the cheapest. A XL bacon double cheese meal sets me back £5 or so. A tripple would...well. It'd be getting into Swedish prices even in the UK
Quote from: Martim Silva on March 10, 2010, 01:41:54 PM
How do you manage to take a bite out of it? Or do you divide it to eat it in the dish?
It's not as big as it looks. It's actually the size of the Whopper Jr., just a little taller. That's one of the things I like about the Stackers, I prefer smaller-sized sandwiches, as they have better meat/non-meat balance, and don't fall apart in your hand as readily.
Quote from: Tyr on March 10, 2010, 01:46:39 PM
Your other lunch options must be impressive though if its the cheapest. A XL bacon double cheese meal sets me back £5 or so. A tripple would...well. It'd be getting into Swedish prices even in the UK
Not impressive, just expensive. The typical non-fancy lunch in my neck of the woods comes out to about $6-$7. The Triple Stacker is $4.50.
Make a sandwich at home and bring that in for lunch, also add a granola bar and a piece of fruit, an apple or possibly a banana.
Quote from: PRC on March 10, 2010, 02:00:37 PM
Make a sandwich at home and bring that in for lunch, also add a granola bar and a piece of fruit, an apple or possibly a banana.
Too much work.
Quote from: DGuller on March 10, 2010, 02:01:35 PM
Too much work.
Nonsense - the extra time spent going out for lunch adds to more time wasted than spending the time to make your own lunch and bring it in at home. You will be healthier, happier and a more productive citizen by producing your own lunches.
Quote from: PRC on March 10, 2010, 02:04:53 PM
Quote from: DGuller on March 10, 2010, 02:01:35 PM
Too much work.
Nonsense - the extra time spent going out for lunch adds to more time wasted than spending the time to make your own lunch and bring it in at home. You will be healthier, happier and a more productive citizen by producing your own lunches.
That would involve making a sandwich the night before, and making sure it doesn't go bad or unsuitable for consumption for the next 16 hours. Not worth the effort.
Again, good steak? nothing on it.
I had Five Guys yesterday, lunch (bacon cheeseburger) and dinner (bacon cheesedog).
Quote from: lustindarkness on March 10, 2010, 02:19:30 PM
I had Five Guys yesterday, lunch (bacon cheeseburger) and dinner (bacon cheesedog).
:bewaremarti:
Quote from: PRC on March 10, 2010, 02:00:37 PM
Make a sandwich at home and bring that in for lunch, also add a granola bar and a piece of fruit, an apple or possibly a banana.
I'll sometimes make a peanut butter sandwich to take to work because I can keep it in my locker. But just about any other type of sandwich needs to be refrigerated, and people will steal your lunch out of the break room fridge.
Quote from: lustindarkness on March 10, 2010, 02:19:30 PM
Again, good steak? nothing on it.
Thank you, people like is what temporarily restores my faith in humanity.
Making a sandwich takes like 2 minutes
I haven't eaten any dead animal today. :o
Chocolate croissant for breakfast, tomato-mozarella salad for lunch, with mango mascarpone as desert, and tonight I had a Quatro Formaggi pizza from the place around the corner.
So, at least I haven't eaten healthy.
It's a shame that in English, there is no sexual connotation in "had someone". The Five Guys reference just screams for a comeback.
Quote from: DGuller on March 10, 2010, 01:39:19 PM
I'm doing well, but Triple Stacker is the cheapest lunch option for me, by considerable margin.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.foodfacts.info%2Fblog%2Fuploaded_images%2Fbk-stacker.gif&hash=de983ef7c3c36ac642804cf2af0c5e9b652f77a7)
:mmm:
If all else fails I have Schnitzel/fries or Cordon bleu/fries or Berner Sausage/fries for lunch. Or the Chink buffet (6.90, but the selection is not too great).
Quote from: viper37 on March 10, 2010, 12:42:49 PM
Quote from: Martinus on March 10, 2010, 12:30:15 PM
I went with demi glaze. :|
I took New York Strip steak (not sure if this is a proper name or just how they call it in the menu), rare. Baked potato with cheddar. Onion rings. And the sauce.
No wonder you Americans are fat. :P
onion rings with steak? Onion rings?? :huh:
Onion rings with poutine is ok.
Onion rings with fries is ok.
Onion rings with pizza is ok.
But onion rings with steak? You just wasted a perfectly good meal.
I suppose you took some ale with you steak too?
barbarians.
The one fo the best steak houses in Portland is jsut as famous for their onion rings as they are for their steaks.
http://www.ringsidesteakhouse.com/
I must say that having eaten quite a lot of different dishes, I still consider mussels, with a side of thick fries with mayo, and a cup of nice dark Belgian beer the pinnacle of culinary endeavors. :blush:
I have become Euroed. I like mayo with fries as well.
Quote from: Berkut on March 10, 2010, 02:58:27 PM
I have become Euroed. I like mayo with fries as well.
Me too. Of course, this was forced on me by a tomato allergy, but what the hell.
Mayonnaise is satan's sperm. :yuk:
Quote from: Syt on March 10, 2010, 03:00:27 PM
Mayonnaise is satan's sperm. :yuk:
And ketchup is his anal blood. :P
Quote from: ulmont on March 10, 2010, 02:59:37 PM
Quote from: Berkut on March 10, 2010, 02:58:27 PM
I have become Euroed. I like mayo with fries as well.
Me too. Of course, this was forced on me by a tomato allergy, but what the hell.
Marty is right though - for some reason, mayo goes better with steak fries than regular fries.
The correct answer is whole grain mustard, even the more sound Belgians would agree.
Note that taking culinary advice for anyone born and raised east of the Elbe is just asking for trouble.
Quote from: The Minsky Moment on March 10, 2010, 03:12:42 PM
Note that taking culinary advice for anyone born and raised east of the Elbe is just asking for trouble.
:mad: Would it hurt you to think of collateral damage before taking a shot at Marty? :(
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.memphisflyer.com%2Fimages%2Fblogimages%2F2009%2F09%2F16%2F1253131583-chickfila.jpg&hash=dedbd32cf331fdf6ca6e498511b6f73fbe0caba4)
Quote from: The Minsky Moment on March 10, 2010, 03:12:42 PM
The correct answer is whole grain mustard, even the more sound Belgians would agree.
Note that taking culinary advice for anyone born and raised east of the Elbe is just asking for trouble.
I agree. Cuisine of Russians, Jews, Japanese, Indians, Arabs, Chinese, Koreans, Vietnamese etc. is all crap. ;)
Quote from: Berkut on March 10, 2010, 03:03:38 PM
Quote from: ulmont on March 10, 2010, 02:59:37 PM
Quote from: Berkut on March 10, 2010, 02:58:27 PM
I have become Euroed. I like mayo with fries as well.
Me too. Of course, this was forced on me by a tomato allergy, but what the hell.
Marty is right though - for some reason, mayo goes better with steak fries than regular fries.
When I went to Syria back in the 90s they put may oon everything, fries, burgers, EVERYTHING.
I don't get the attraction.
A yoghrt smoothie with a smoothies.
Quote from: DGuller on March 10, 2010, 03:14:26 PM
Quote from: The Minsky Moment on March 10, 2010, 03:12:42 PM
Note that taking culinary advice for anyone born and raised east of the Elbe is just asking for trouble.
:mad: Would it hurt you to think of collateral damage before taking a shot at Marty? :(
Well that triple stacker thing did kinda make his point. Anyway, logically the best food in the world likely belongs to the fattest people in the world. Which is why I don't trust skinny chefs.
Quote from: Razgovory on March 10, 2010, 03:38:51 PM
Well that triple stacker thing did kinda make his point. Anyway, logically the best food in the world likely belongs to the fattest people in the world. Which is why I don't trust skinny chefs.
:yes:
R.I.P. yoo-STAIN will-SAWW
Quote from: Razgovory on March 10, 2010, 03:38:51 PMAnyway, logically the best food in the world likely belongs to the fattest people in the world.
Poor Americans and Brits?
Mayo goes best uneaten. :yucky:
Quote from: Berkut on March 10, 2010, 03:03:38 PM
Marty is right though - for some reason, mayo goes better with steak fries than regular fries.
:x
Quote from: Razgovory on March 10, 2010, 03:38:51 PM
Well that triple stacker thing did kinda make his point.
Sorry for not pairing it with some fancy red wine. :rolleyes:
Quote from: DGuller on March 10, 2010, 04:34:08 PM
Quote from: Razgovory on March 10, 2010, 03:38:51 PM
Well that triple stacker thing did kinda make his point.
Sorry for not pairing it with some fancy red wine. :rolleyes:
Try a Ohio Merlot with it.
Quote from: BuddhaRhubarb on March 10, 2010, 12:55:40 PM
If you are putting sauce on your steak, it's because it's crap steak. A good steak needs no extras other than maybe some fresh ground pepper.
Seriously, it all depends on personal taste. I personally can't eat any meat without some sauce (and no, I'm not talking about ketchup!).
Quote from: Peter Wiggin on March 10, 2010, 01:09:35 PM
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I usually prefer the cheese fries though. :D
even worst!
Quote from: sbr on March 10, 2010, 02:46:08 PM
The one fo the best steak houses in Portland is jsut as famous for their onion rings as they are for their steaks.
http://www.ringsidesteakhouse.com/
I suppose its true that the more disgusting the food is, the more powerful the army is. America is a warrior's nation, no doubt about it :P
Quote from: Berkut on March 10, 2010, 03:03:38 PM
Marty is right though - for some reason, mayo goes better with steak fries than regular fries.
I'm surrounded by barbarians.
Nothing on the fries. Not even added salt.
Steak aux poivres, anytime.
Otherwise, blue cheese. Or some onion&cheese sauce.
Ideally though, oven potatoes semi-sliced with butter&herbs.
Cajun cream sauce is an abomination vis a vis steak.
Quote from: Martinus on March 10, 2010, 03:16:53 PM
Quote from: The Minsky Moment on March 10, 2010, 03:12:42 PM
The correct answer is whole grain mustard, even the more sound Belgians would agree.
Note that taking culinary advice for anyone born and raised east of the Elbe is just asking for trouble.
I agree. Cuisine of Russians, Jews, Japanese, Indians, Arabs, Chinese, Koreans, Vietnamese etc. is all crap. ;)
East of Elbe within Europe.
And yes - Russian and Jewish cuisine is crap.
I would have picked the demi glace also.
Oh, and anti-ketchup-ery is one of the few bigotries I freely allow myself. I am an avowed anti-ketchite.
Quote from: The Minsky Moment on March 10, 2010, 05:43:05 PM
And yes - Russian and Jewish cuisine is crap.
Just curious, what parts of Russian cuisine did you try?
I'm guessing you mayonnaise haters have never had good mayo, or maybe think Miracle Whip=mayonnaise. :)
I dislike mayo for the same reason I dislike soy sauce and Wasabi on my sushi. It overpowers the taste of the actual food.
Quote from: DGuller on March 10, 2010, 06:22:47 PM
I dislike mayo for the same reason I dislike soy sauce and Wasabi on my sushi. It overpowers the taste of the actual food.
I thought sushi was nothing other than a utensil to eat wasabi with.
Quote from: DGuller on March 10, 2010, 06:22:47 PM
I dislike mayo for the same reason I dislike soy sauce and Wasabi on my sushi. It overpowers the taste of the actual food.
Moderation is key.
Quote from: sbr on March 10, 2010, 06:23:56 PM
I thought sushi was nothing other than a utensil to eat wasabi with.
:D I do like wasabi on my sushi, but typically only a tiny amount per piece.
Quote from: Caliga on March 10, 2010, 06:25:17 PM
Quote from: sbr on March 10, 2010, 06:23:56 PM
I thought sushi was nothing other than a utensil to eat wasabi with.
:D I do like wasabi on my sushi, but typically only a tiny amount per piece.
I don't eat sushi; I don't like most seafood and the seaweed they use in some of the stuff makes me gag.
I am pretty sure I have overly sensitive taste buds, my parents were always amazed when I was younger when I could taste ingredients in foods that I shouldn't have been able to taste. Mom made a soup once with a very little bit of beer in it and I could taste it perfectly, no one else even knew it was there. The worst thing in my life though was when I was 4-5 years old and tried crab for the first time, it was the most horrifying thing I have ever been through; the horrible strong taste and the texture was overpowering, I remember thinking I was going to die before I spit it out.
After that I always had to leave the house when they made crab. :x
:blink: Jesus, some of you people have an utterly bizarre taste in food. I know you're supposedly to be tolerant of other people's choices, but how can you be tolerant when other people are just so wrong?
Quote from: Gups on March 10, 2010, 12:49:10 PM
Quote from: crazy canuck on March 10, 2010, 11:40:10 AM
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
When you hear them offer those sauces get up and go to a real steak house.
Or even better, go to a good butcher and go cook it yourself. Do you really need to pay a massive mark up for something that's so easy to cook.
For some reason I just cannot replicate the perfection that a good steak house can achieve.
Quote from: Martinus on March 10, 2010, 02:47:30 PM
I must say that having eaten quite a lot of different dishes, I still consider mussels, with a side of thick fries with mayo, and a cup of nice dark Belgian beer the pinnacle of culinary endeavors. :blush:
For me, the best thing is Roasted Wild Boar. With lots of beer to go along.
Quote from: Martinus
I agree. Cuisine of Russians, Jews, Japanese, Indians, Arabs, Chinese, Koreans, Vietnamese etc. is all crap
Japanese cuisine can be excellent, as long as you know what you're ordering. Too many people concentrate on the fish and forget that Japan's actually includes quite a few meat dishes.
Sukiyaki or Yakitori are good, Shabu Shabu and Katsudon are quite good, 'Ghenghis Khan' (lamb specialty of Sapporo) is fabulous.
Quote from: crazy canuck on March 10, 2010, 06:43:13 PM
For some reason I just cannot replicate the perfection that a good steak house can achieve.
On the other hand, when I cook the steak myself, I can experience a lot of variety. I can try to make the medium-rare steak five times, and I would get five different steaks, anything from rare to well-done.
Quote from: crazy canuck on March 10, 2010, 06:43:13 PM
Quote from: Gups on March 10, 2010, 12:49:10 PM
Quote from: crazy canuck on March 10, 2010, 11:40:10 AM
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
When you hear them offer those sauces get up and go to a real steak house.
Or even better, go to a good butcher and go cook it yourself. Do you really need to pay a massive mark up for something that's so easy to cook.
For some reason I just cannot replicate the perfection that a good steak house can achieve.
Very true. I am a decent cook and even with a comparable piece of meat I can't come close to what they are able to do.
Quote from: Martim Silva on March 10, 2010, 06:44:55 PM
Japanese cuisine can be excellent, as long as you know what you're ordering. Too many people concentrate on the fish and forget that Japan's actually includes quite a few meat dishes.
Sukiyaki or Yakitori are good, Shabu Shabu and Katsudon are quite good, 'Ghenghis Khan' (lamb specialty of Sapporo) is fabulous.
Did you pause to wonder how Marti even knows how Japanese or Chinese cuisine tastes?
Quote from: crazy canuck on March 10, 2010, 06:43:13 PM
For some reason I just cannot replicate the perfection that a good steak house can achieve.
The reason (assuming food distribution in Canada is similar to here) is that you can't go to a normal market and get a cut of meat that's as high quality as what the nice steakhouses get. I had a friend in Boston whose father managed a famous Italian restaurant in Manhattan (forget the name of it now, but it's one celebrities eat at) and he was always getting stuff from him that was either impossible to buy as a private consumer or absurdly expensive. One time he cooked us dinner and used a bottle of white truffle paste that would have cost him like $500 or something had he actually paid for it. I think he used it in a sauce he served over rabbit, but I'm not quite sure at this point.
Now that you can order so much stuff online, though, maybe you can get steak from the same places steakhouses get it, I dunno.
Quote from: crazy canuck
Did you pause to wonder how Marti even knows how Japanese or Chinese cuisine tastes?
I suspect the odds are local restaurants. Which aren't a good place to start.
First, they tend to adjust their food to the tastes of the nations where they are located (don't think for a second that the food a Chinese restaurant serves in Europe actually resembles that served in China proper).
Second, westerners often don't know what to order and often ask for the most common dishes. I lost track of the times I saw locals 'going for sushi' at a Japanese restaurant, simply because they believe that's the most common food there. And making the Japanese wonder why are they fixated on raw fish when there is so much good meat avaliable (the Japanese actually prefer meat over fish in almost all circumstances, it's just that meat is quite expensive there).
Third, owners of those places often aren't exactly the best of the crop when it comes to culinary... and if they are good, odds are they'll serve small portions to maximize their profits.
This inspired me to have some steak. I got some ribeye and some goat cheese and chives bu forgot to put the chive-cheese on. I cheated myself and now have this stuff that I can't think of any other use on.
I'm going to have a steak as well in about half an hour. Right now it's dry-rubbed with meat tenderizer and pepper in the fridge.
Steamy Kitchen says that ifyou have a cheap cut of meat you can improve it by encasing it with salt for aabout a half hour, then washing it off thoroughly and drying it prior to cooking.
Quote from: DGuller on March 10, 2010, 06:46:23 PM
Quote from: crazy canuck on March 10, 2010, 06:43:13 PM
For some reason I just cannot replicate the perfection that a good steak house can achieve.
On the other hand, when I cook the steak myself, I can experience a lot of variety. I can try to make the medium-rare steak five times, and I would get five different steaks, anything from rare to well-done.
So would it be fair to say you know less about cooking a good steak then the average person.
I had a vegetarian dinner. :cool: Vegetable korma that I cooked myself.
Quote from: Razgovory on March 10, 2010, 07:16:15 PM
So would it be fair to say you know less about cooking a good steak then the average person.
Not sure. The average American person seems to think that steaks should be cooked well-done. Obviously that already makes me a better steak cook than them. My steaks may occasionally come out well-done, but at least I have enough judgment to not intend to cook them that way.
Quote from: DGuller on March 10, 2010, 07:19:35 PM
Quote from: Razgovory on March 10, 2010, 07:16:15 PM
So would it be fair to say you know less about cooking a good steak then the average person.
Not sure. The average American person seems to think that steaks should be cooked well-done. Obviously that already makes me a better steak cook than them. My steaks may occasionally come out well-done, but at least I have enough judgment to not intend to cook them that way.
Really? I thought only pussies ate it well done. Or people who enjoy eating ashes.
Gullers Steak NKVD is on the trail of naughty cooks.
Quote from: DGuller on March 10, 2010, 07:19:35 PM
Quote from: Razgovory on March 10, 2010, 07:16:15 PM
So would it be fair to say you know less about cooking a good steak then the average person.
Not sure. The average American person seems to think that steaks should be cooked well-done. Obviously that already makes me a better steak cook than them. My steaks may occasionally come out well-done, but at least I have enough judgment to not intend to cook them that way.
Well done? Since when?
Quote from: Darth Wagtaros on March 10, 2010, 07:39:02 PM
Well done? Since when?
Maybe the Guidos he's hangs with in New Jersey eat it that way.
Quote from: Admiral Yi on March 10, 2010, 07:50:12 PM
Maybe the Guidos he's hangs with in New Jersey eat it that way.
I can confirm from first-hand experience that this is most definitely NOT the case. :smoke:
Quote from: Caliga on March 10, 2010, 07:18:03 PM
I had a vegetarian dinner. :cool: Vegetable korma that I cooked myself.
:cool:
The results, aka tonight's dinner, are in. I think I invented a new style for a steak: poorly done.
Quote from: DGuller on March 10, 2010, 08:00:43 PM
The results, aka tonight's dinner, are in. I think I invented a new style for a steak: poorly done.
:cool:
A steak only needs Montreal steak spices.
Altho, I like Bulls-Eye sauce on top of it.
Quote from: Martinus on March 10, 2010, 10:22:39 AM
I am ordering a steak from an American restaurant. They offer sauces: wild mushroom butter, cajun cream sauce or demi glaze. Which to choose??????????
None of the above. The best steaks do not need sauces. Salt and pepper is all you need.
Quote from: DGuller on March 10, 2010, 05:59:53 PM
Quote from: The Minsky Moment on March 10, 2010, 05:43:05 PM
And yes - Russian and Jewish cuisine is crap.
Just curious, what parts of Russian cuisine did you try?
The non-vodka parts. So concededly the experience was rather limited.
Quote from: The Minsky Moment on March 10, 2010, 08:22:49 PM
The non-vodka parts. So concededly the experience was rather limited.
Come on, for once in this thread, I'm actually being completely serious. Spill the beans.
One of the good steakhouses where I live serves a steak with gorgonzola and peppercorns on it. Man, that is tasty.
Borsht is surprisingly good, especially with a dollop of that smetana shit in it.
Quote from: Caliga on March 10, 2010, 08:29:02 PM
Borsht is surprisingly good, especially with a dollop of that smetana shit in it.
:yes: One of my favorites, and that's the way you should eat it. Another good thing about it is that it's actually Ukrainian.
The usual: borsht, cabbage soup, blinis, pirogis. I've also seen other dishes that were simply too revolting to try (along the lines of what gefilte fish is to Jewish cuisine). I've been to many of the Russian restaurants in NYC, some of the multiple times. Not to mention those horrible Uke and Polish joints in the East Village.
Sadly the Russians don't really even do caviar right; need the French to use it properly.
Have you tried pelmeni?
Quote from: The Minsky Moment on March 10, 2010, 08:31:25 PM
The usual: borsht, cabbage soup, blinis, pirogis. I've also seen other dishes that were simply too revolting to try (along the lines of what gefilte fish is to Jewish cuisine). I've been to many of the Russian restaurants in NYC, some of the multiple times. Not to mention those horrible Uke and Polish joints in the East Village.
Sadly the Russians don't really even do caviar right; need the French to use it properly.
I always thought gefilte fish was actually some kind of magic charm to drive away demons. Like in the book of Tobit. You mean people actually eat it? Good lord! Did Jews in Europe decide that people weren't persecuting them enough so they decide to torture themselves?
Quote from: DGuller on March 10, 2010, 08:36:50 PM
Have you tried pelmeni?
Isn't that some kind of second rate samosa?
Quote from: The Minsky Moment on March 10, 2010, 08:44:25 PM
Quote from: DGuller on March 10, 2010, 08:36:50 PM
Have you tried pelmeni?
Isn't that some kind of second rate samosa?
:blink: I don't know what samosa is, but what I saw on Wiki is definitely not it. If someone made pelmeni like that to you, let me know who it was, so I can pass the information on to Russian mafia.
Pelmeni are small dumplings filled with meat. You boil them in water for about 15 minutes, then when they're on your plate, you pour clear vinegar over them and shake some black pepper on top. Having some vodka also helps the experience, but is not necessary.
mmm...vinegar
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
You're dead to me :mellow:
I have to say, the Argies do steak better than anyone with their
asado. Free-range beef, slow-grilled over charcoal, preferably rare or medium rare-- so good that you only need to flavor it with salt. For the lesser cuts of meat,
chimichurri does a good job elevating the taste.
Hopefully the empty-headed populists running the Argentine gov't. are deposed soon, so that the unique Argie steak culture can survive.
I went to a Russian restaurant in DC once. My memory of the menu is that it had borscht and 9 kinds of dumplings.
Quote from: Admiral Yi on March 10, 2010, 08:59:41 PM
I went to a Russian restaurant in DC once. My memory of the menu is that it had borscht and 9 kinds of dumplings.
The best pelmeni are those filled with a combination of beef, pork, and lamb. They're usually called Siberian pelmeni.
I went to a Russian place in LA once. It was pretty good, had borscht with that Russian sour cream, and beef stroganoff on top of some kind of crispy noodle.
Quote from: Admiral Yi on March 10, 2010, 08:59:41 PM
I went to a Russian restaurant in DC once. My memory of the menu is that it had borscht and 9 kinds of dumplings.
I went to a Polish restaurant in Chicago 3-4 years ago. Pierogies were great, but the rest of it was weird & confusing. They brought out a "relish tray" as an appetizer-- it consisted of about 5 or 6 different pickled vegetables, none of which were the slightest bit appealing. Not even the pickles :lol:
Not a fan of pickled vegetables myself, except for a pickle immediately after a shot of vodka.
A good Russian Salmon Kulebiaka is to die for!
Quote from: DisturbedPervert on March 10, 2010, 09:07:53 PM
I went to a Russian place in LA once. It was pretty good, had borscht with that Russian sour cream, and beef stroganoff on top of some kind of crispy noodle.
Oh right. Borscht, 9 kinds of dumplings, and beef stroganoff. And kvas, which was kind of cool.
You can make an argument that Beef Stroganoff is not truly a Russian dish. It was invented by a European cook employed by a Russian aristocrat. It wasn't invented like a typical part of Russian cuisine.
Quote from: DGuller on March 10, 2010, 10:04:19 PM
You can make an argument that Beef Stroganoff is not truly a Russian dish. It was invented by a European cook employed by a Russian aristocrat. It wasn't invented like a typical part of Russian cuisine.
All the natives were too busy inventing different dumplings.
Quote from: derspiess on March 10, 2010, 09:09:19 PM
Quote from: Admiral Yi on March 10, 2010, 08:59:41 PM
I went to a Russian restaurant in DC once. My memory of the menu is that it had borscht and 9 kinds of dumplings.
I went to a Polish restaurant in Chicago 3-4 years ago. Pierogies were great, but the rest of it was weird & confusing. They brought out a "relish tray" as an appetizer-- it consisted of about 5 or 6 different pickled vegetables, none of which were the slightest bit appealing. Not even the pickles :lol:
Eww yeah that sucks. I guess their idea of Polish cuisine was "stuff available from Polish restaurants under communism during food rationing era", as this is when most of these people emigrated. :P
No, Polish immigrants came in the first half of the 20th century. Mostly they left to get away from Germans and Russians. It was difficult to immigrate during the Communist period what with the walls and dogs and guys with guns.
Quote from: Razgovory on March 11, 2010, 04:37:47 AM
No, Polish immigrants came in the first half of the 20th century. Mostly the left to get away from Germans and Russians. It was difficult to immigrate during the Communist period what with the walls and dogs and guys with guns.
Not really. You are thinking of the Communist Germany. Poland was different - essentially they were pretty happy to let people emigrate as long as they didn't come back (the obvious exception being secret service officials).
Apparently between 120,000 and 150,000 Poles entered the US during the commie period. Compare this to around 2 million who entered the US between 1880 and 1914. About 10 million people in the US claim Polish ancestry. Many Poles returned to their home country after WWI and after the Communist government fell.
Quote from: Razgovory on March 11, 2010, 04:58:18 AM
Apparently between 120,000 and 150,000 Poles entered the US during the commie period. Compare this to around 2 million who entered the US between 1880 and 1914. About 10 million people in the US claim Polish ancestry. Many Poles returned to their home country after WWI and after the Communist government fell.
I think the emigration to UK, France, Germany or Israel was much bigger though.
Quote from: derspiess on March 10, 2010, 08:57:10 PM
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
You're dead to me :mellow:
I have to say, the Argies do steak better than anyone with their asado. Free-range beef, slow-grilled over charcoal, preferably rare or medium rare-- so good that you only need to flavor it with salt. For the lesser cuts of meat, chimichurri does a good job elevating the taste.
Hopefully the empty-headed populists running the Argentine gov't. are deposed soon, so that the unique Argie steak culture can survive.
The man speaks the truth. Traditional argentine style survives in Spain, though. Plenty of real-deal Argentinian steakhouses around here.
Brazilian steakhouses are cool.
Quote from: Martinus on March 11, 2010, 04:59:11 AM
Quote from: Razgovory on March 11, 2010, 04:58:18 AM
Apparently between 120,000 and 150,000 Poles entered the US during the commie period. Compare this to around 2 million who entered the US between 1880 and 1914. About 10 million people in the US claim Polish ancestry. Many Poles returned to their home country after WWI and after the Communist government fell.
I think the emigration to UK, France, Germany or Israel was much bigger though.
Right on Germany but wrong on the others. The US was the second most popular destination for Poles in the Post War period.
Quote from: Darth Wagtaros on March 11, 2010, 05:41:07 AM
Brazilian steakhouses are cool.
Correct. I miss the one in Marlborough.
I believe I will organize a trip to a Brazilian steak house now.
Quote from: Caliga on March 11, 2010, 06:06:58 AM
Quote from: Darth Wagtaros on March 11, 2010, 05:41:07 AM
Brazilian steakhouses are cool.
Correct. I miss the one in Marlborough.
The one in Kiel was great. They had a fantastic buffet with starters, and the meat and veggies they kept bringing to your table was superb. Of course you should plan three or four hours minimum to fully appreciate all the food they try to shove unto our plates and leave some room for deserts.
Quote from: derspiess on March 10, 2010, 08:57:10 PM
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
You're dead to me :mellow:
sigh. I expected GullerEarnhardt to fall for shit, but you?
You disappoint me.
Quote from: Syt on March 11, 2010, 06:50:47 AM
The one in Kiel was great. They had a fantastic buffet with starters, and the meat and veggies they kept bringing to your table was superb. Of course you should plan three or four hours minimum to fully appreciate all the food they try to shove unto our plates and leave some room for deserts.
My experience with Brazilian restaurants can be summarized as follows:
* The food tastes awesome.
* The portions are enormous.
* Brazilian restaurants are ridiculously cheap.
* It must be illegal to be a young Brazilian woman and be ugly... either that or Brazil has some of the world's best genes. :perv:
Seriously, one time Princesca and I ate at a Brazilian diner up there and the total bill was $5 (including tip). We were laughing after we got the check. The food we'd just had was awesome, too. :cool:
Quote from: Caliga on March 11, 2010, 07:56:16 AM
* It must be illegal to be a young Brazilian woman and be ugly... either that or Brazil has some of the world's best genes. :perv:
As The Onion said, Brazil is "People at their most beautiful, humanity at its ugliest: Boasting some of the sexiest people ever to be stabbed repeatedly at night, Brazil is home to perhaps the most attractive victims of carjacking, robbery, and violent assault in the world." :lol:
Quote from: DGuller on March 10, 2010, 08:49:05 PM
Pelmeni are small dumplings filled with meat. You boil them in water for about 15 minutes, then when they're on your plate, you pour clear vinegar over them and shake some black pepper on top. Having some vodka also helps the experience, but is not necessary.
Yeah that's it - boiled dumplings with minced meat inside.
I could see how gulping copious quantities of vodka might make it seem better; in fact, that phenomenon probably explains how Russian cuisine got they way it is.
Quote from: The Larch on March 11, 2010, 05:09:01 AM
Quote from: derspiess on March 10, 2010, 08:57:10 PM
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
You're dead to me :mellow:
I have to say, the Argies do steak better than anyone with their asado. Free-range beef, slow-grilled over charcoal, preferably rare or medium rare-- so good that you only need to flavor it with salt. For the lesser cuts of meat, chimichurri does a good job elevating the taste.
Hopefully the empty-headed populists running the Argentine gov't. are deposed soon, so that the unique Argie steak culture can survive.
The man speaks the truth. Traditional argentine style survives in Spain, though. Plenty of real-deal Argentinian steakhouses around here.
I been to a couple in NY - not bad but a bit disappointing. Probably b/c they use corn-fed US beef and don't use open charcoal grills. However, I have had a good experience purchasing Argentine beef directly and grilling it on my own.
Quote from: Ed Anger on March 11, 2010, 07:47:17 AM
sigh. I expected GullerEarnhardt to fall for shit, but you?
You disappoint me.
GullerEarnhardt? That's a new one, and a strange one at that.
Quote from: The Minsky Moment on March 11, 2010, 09:47:11 AM
Quote from: DGuller on March 10, 2010, 08:49:05 PM
Pelmeni are small dumplings filled with meat. You boil them in water for about 15 minutes, then when they're on your plate, you pour clear vinegar over them and shake some black pepper on top. Having some vodka also helps the experience, but is not necessary.
Yeah that's it - boiled dumplings with minced meat inside.
I could see how gulping copious quantities of vodka might make it seem better; in fact, that phenomenon probably explains how Russian cuisine got they way it is.
There is no pleasing you, Mrs. Robinson.
Quote from: Caliga on March 11, 2010, 07:56:16 AM
* Brazilian restaurants are ridiculously cheap.
Sadly that is not always the case.
Quote from: DGuller on March 11, 2010, 10:17:02 AM
Quote from: Ed Anger on March 11, 2010, 07:47:17 AM
sigh. I expected GullerEarnhardt to fall for shit, but you?
You disappoint me.
GullerEarnhardt? That's a new one, and a strange one at that.
If I was thinking straight, it would have been GullerHenryFord.
But it was early.
I can see why some people would not find Russian food appealing. You have to have a taste for simplicity, which is probably not the attritube of someone who's deeply into red wines. Russian cuisine is relatively simple, and doesn't have many fancy ingredients. However, I disagree that it's revolting or doesn't taste well, except for exceptions present in any cuisine. Of course, I'm obviously biased, since I'm been raised on that cuisine, and I'm straight.
Quote from: derspiess on March 10, 2010, 08:57:10 PM
Quote from: Ed Anger on March 10, 2010, 10:36:51 AM
Well Done with half a bottle of A1 sauce poured on it.
You're dead to me :mellow:
I have to say, the Argies do steak better than anyone with their asado. Free-range beef, slow-grilled over charcoal, preferably rare or medium rare-- so good that you only need to flavor it with salt. For the lesser cuts of meat, chimichurri does a good job elevating the taste.
Hopefully the empty-headed populists running the Argentine gov't. are deposed soon, so that the unique Argie steak culture can survive.
Churrasco with chimichurri is a gifts from the Parrillada Gods.
Quote from: Peter Wiggin on March 11, 2010, 10:19:04 AM
Sadly that is not always the case.
Ok, well I should have said "they are ridiculously cheap in suburban Boston."
The equivalent in Louisville are Cuban restaurants... we have some excellent, cheap Cuban joints here because (for some reason) Louisville has a large Cuban refugee population.
Quote from: DGuller on March 11, 2010, 10:56:04 AM
I can see why some people would not find Russian food appealing. You have to have a taste for simplicity, which is probably not the attritube of someone who's deeply into red wines. Russian cuisine is relatively simple, and doesn't have many fancy ingredients. However, I disagree that it's revolting or doesn't taste well, except for exceptions present in any cuisine. Of course, I'm obviously biased, since I'm been raised on that cuisine, and I'm straight.
I have never actually been to a Russian restaurant, but I would have to say that I think it's unlikely that the cuisine as a whole sucks. I *have* been to tons of other ethnic restaurants and I've never encountered a single cuisine where everything seemed to be horrible.
Off the top of my head I can say I've been to restaurants specializing in the following: Afghani, Alsatian, Brazilian, Cambodian, (real) Chinese, Cuban, Ethiopian, French, German, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Jamaican, Japanese, Korean, Lebanese, Malaysian, Mexican, Persian, Puerto Rican, Spanish, Swiss, Thai, Turkish, Vietnamese.
Quote from: Caliga on March 11, 2010, 07:56:16 AM
Quote from: Syt on March 11, 2010, 06:50:47 AM
The one in Kiel was great. They had a fantastic buffet with starters, and the meat and veggies they kept bringing to your table was superb. Of course you should plan three or four hours minimum to fully appreciate all the food they try to shove unto our plates and leave some room for deserts.
My experience with Brazilian restaurants can be summarized as follows:
* The food tastes awesome.
* The portions are enormous.
* Brazilian restaurants are ridiculously cheap.
* It must be illegal to be a young Brazilian woman and be ugly... either that or Brazil has some of the world's best genes. :perv:
Seriously, one time Princesca and I ate at a Brazilian diner up there and the total bill was $5 (including tip). We were laughing after we got the check. The food we'd just had was awesome, too. :cool:
You pay 25 at a place downtown for the main course (i.e. all you can eat). Drinks/deserts are extra.
I second Argentinian is awesome. Best steak I've ever had...
Never had Brazillian, really want to try it though. Those uber big kebabs.... and yeah, Brazillians are probally the hottest people around.
I've never had Russian food but Czech, Slovakian and to a lesser extent Polish is good.
Quote from: Razgovory on March 11, 2010, 05:44:31 AM
Right on Germany but wrong on the others. The US was the second most popular destination for Poles in the Post War period.
I'm not so sure, Britain had huge Polish immigration. A lot of it though was servicemen who just didn't go home, not new immigrants as such so that may do something with the numbers.
Russian food is but a pale and tasteless imitation of Ukrainian cooking.
And Cal: Ethiopian food sucks. All of it.
Quote from: Barrister on March 11, 2010, 01:46:43 PM
And Cal: Ethiopian food sucks. All of it.
No way. Highly spiced raw steak: delicious.
Quote from: Barrister on March 11, 2010, 01:46:43 PM
Russian food is but a pale and tasteless imitation of Ukrainian cooking.
And Cal: Ethiopian food sucks. All of it.
You must not have had much of it if you feel it can be dismissed like that. I've eaten at 3 or 4 different Ethiopian restaurants and never had a bad meal. In fact, the Ethiopian restaurant in Louisville serves one of the best vegetarian meals I've ever had, though admittedly you have to really like lentils to appreciate it.
I like kugelis. Sure it is Lithuanian but hell, that shit is good.
Quote from: Barrister on March 11, 2010, 01:46:43 PM
And Cal: Ethiopian food sucks. All of it.
Not so. Nothwithstanding the endorsement from the gas-em-up gourmand.
Quote from: DGuller on March 11, 2010, 10:18:14 AM
There is no pleasing you, Mrs. Robinson.
The French, Italian and Spaniards seem to have no trouble doing it.
[Hmm that didn't come out quite right . . .]
Quote from: The Minsky Moment on March 11, 2010, 09:47:11 AM
Quote from: DGuller on March 10, 2010, 08:49:05 PM
Pelmeni are small dumplings filled with meat. You boil them in water for about 15 minutes, then when they're on your plate, you pour clear vinegar over them and shake some black pepper on top. Having some vodka also helps the experience, but is not necessary.
Yeah that's it - boiled dumplings with minced meat inside.
I could see how gulping copious quantities of vodka might make it seem better; in fact, that phenomenon probably explains how Russian cuisine got they way it is.
That Phenomenon is probably the explanation for a lot of things in Russia.
Quote from: The Minsky Moment on March 11, 2010, 02:54:52 PM
Not so. Nothwithstanding the endorsement from the gas-em-up gourmand.
I am a more complex creature than you people typically give me credit for. :)
Tonight I cooked the steak again (there were two in a pack). I may have scorched my frying pan by overdoing it with the heat, but somehow by accident I made a very good rare-ish steak. Given that I used a relatively cheap cut of meat, it turned out not bad at all. The meat inside was dark red, but somewhat warm and easily chewable.
How exactly did you manage to eat the same steak twice...
Fuck those English articles.
Raz = grumbler lite
I hope to become a full grown grumbler by the year 6853.
Quote from: DGuller on March 11, 2010, 08:22:28 PM
Tonight I cooked the steak again (there were two in a pack). I may have scorched my frying pan by overdoing it with the heat, but somehow by accident I made a very good rare-ish steak. Given that I used a relatively cheap cut of meat, it turned out not bad at all. The meat inside was dark red, but somewhat warm and easily chewable.
This is the marinade I like to use:
http://livetolounge.blogspot.com/2009/06/docs-volatile-steak-marinade.html
(Though I only use a teaspoon of cinnamon, because otherwise it gets too dominant IMO)