FOOD Prime Rib request at a local steak house

K

KenGin31

Veteran Member
Any store bought beef needs to be put in the fridge for a week to age it. It makes a difference. The French put in the fridge till it's green.
 
Raggedyman

Raggedyman

Res ipsa loquitur
Terrwyn said:
In an eat out career that has spanned many years and states, not long ago we had the worst meal ever from a Red Lobster. And we are fairly forgiving and not picky.
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believe it or not - I've NEVER had the "misfortune" to have dined at the DEAD LOBSTER. there used to be a GREAT place in Titusville on Central Florida's east coast near Cocoa -Dixie Crossroads great place for seafood - rock shrimp in particular and ridiculously reasonably priced - wonder if its still there and if its still as good as itwas back in the 80's and 90's
 
P

Profit of Doom

Dismember
MinnesotaSmith said:
If you drink ethanol, you're intentionally ingesting fungal waste products (most beverage alcohol is technically yeast pee). Then, there's bread, and don't forget soft cheeses...
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Nothing like fresh homemade bread.
Don’t care for soft cheeses, liver don’t care for yeast pee, but a little sample from time to time is nice.
Ever study distilling? Quite a sophisticated art.
Shall we discuss bee barf?
Let’s not even start on eggs:)
 
P

Profit of Doom

Dismember
MinnesotaSmith said:
Supposedly it's more than making up for increased catting-around in reducing the frequency of certain geographically-targeted metazoan freeriders. Still would seem a bit pedoish to me.
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Making it easier to spot the little buggers?
So a defoliant?
Kinda like Agent Orange?
Just nuke ‘em from orbit.
 
MinnesotaSmith

MinnesotaSmith

Membership Revoked
Cardinal said:
I have twice purchased what was labeled rib eye at local stores and it was tough as shoe leather. I suspect inferior quality cuts are being mislabeled and sold at a higher price.
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This is not restricted to beef sales. I read somewhere that when DNA testing was done on fish entrees served at Red Lobster and similar restaurants, that over 40% of fish had been mislabeled, near-universally as more expensive and/or more popular species.
 
Millwright

Millwright

Knuckle Dragger
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Most places don't do a true, dry aged prime rib.

They take a rib-eye rack, probably still wrapped and maybe throw it in the cooler for a few days (wet aged) and call that prime rib...it ain't.

Dry aging takes at least 14days in a cooler that holds 35-40F, very consistently. Some peeps insist on 21 days.

In that process, the natural enzymes tenderize and develop flavor that is only found in dry aged beef.
 
P

Profit of Doom

Dismember
MinnesotaSmith said:
This is not restricted to beef sales. I read somewhere that when DNA testing was done on fish entrees served at Red Lobster and similar restaurants, that over 40% of fish had been mislabeled, near-universally as more expensive and/or more popular species.
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I have heard that as well. Slight difference, the beef is just different quality, but still beef. If they claimed Angus and it wasn’t, that could be an issue, but ranchers know the genetics of their herd. Wild-caught fish might resemble one another, and of course the fisherman want it to be the better fish. Some fraud, some mistakes. What can we do?
One thing I have noticed, Atlantic Salmon, farm raised in the Pacific. Interesting?
 
MinnesotaSmith

MinnesotaSmith

Membership Revoked
I read just a few days ago that the Chinese are claiming trout to be salmon for purposes of food labeling, since apparently there is one is a subgroup of the other.
 
S

summerthyme

Administrator
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Millwright said:
Most places don't do a true, dry aged prime rib.

They take a rib-eye rack, probably still wrapped and maybe throw it in the cooler for a few days (wet aged) and call that prime rib...it ain't.

Dry aging takes at least 14days in a cooler that holds 35-40F, very consistently. Some peeps insist on 21 days.

In that process, the natural enzymes tenderize and develop flavor that is only found in dry aged beef.
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Yep... our butcher hangs our steers (at our insistence) for 10 days before cutting. Any longer, and the shrinkage starts getting a little higher than the customers like. The difference in flavor and tenderness is amazing, although I suspect that it is also the reason why in two instances, the wife half of a customer found the steaks to "taste strange". The hubby, OTOH, said they were "the best steak he's had in years".

Commercial beef isn't aged at all... instead they run electricity through the carcass to relax and "tenderize" it, and it's cut within 48 hours of slaughter.

We can cook our ribeyes to medium-well done on the grill and still cut them with a butter knife. And leftovers reheat to juicy tenderness. The dogs aren't happy with this development... over the years of eating our dairy beef, they got a *lot* of leftover steak!

Summerthyme
 
P

Profit of Doom

Dismember
Hi, Summerthyme!
When I saw you had posted, I thought you were here to rain on me for encouraging these cretins in behavior unbecoming a Congresscritter.
 
Z

zeker

Has No Life - Lives on TB
Squib said:
Does anyone here have one of those steak houses around where if you can eat their entire “old 96er” 96 ounce steak, it’s free?

Years ago they used to have one near where we lived. You got a T shirt or a hat and your picture on the wall of fame next to the other “ old 96ers”!
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guess its better than old 69er :whistle: :shr:
 
W

Walrus

Veteran Member
Squib said:
Does anyone here have one of those steak houses around where if you can eat their entire “old 96er” 96 ounce steak, it’s free?

Years ago they used to have one near where we lived. You got a T shirt or a hat and your picture on the wall of fame next to the other “ old 96ers”!
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Only one I know of which still exists is the one just outside Amarillo on the east side. I'm not very familiar with most of the country east of the Mississippi, though.
 
T

Terrwyn

Veteran Member
The best prime rib I ever had was at the 4 Queens casino in Vegas. Back when you could smoke and the drinks were free and the slots were a nickle and the Mafia still ran things. Really cheap with the coupons that came with the room.
 
Millwright

Millwright

Knuckle Dragger
_______________
Walrus said:
Only one I know of which still exists is the one just outside Amarillo on the east side. I'm not very familiar with most of the country east of the Mississippi, though.
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The Big Texan.

OIP.VrSGjzaoPu_CVITDEA_pkgHaE8
 
W

Walrus

Veteran Member
I've eaten there but wasn't hungry enough to try out for the free big steak.

It seems like I remember that the record there is held by some minor league baseball player; the team must've stopped on a road trip. With their tiny per diems and their ages, those boys probably have hollow legs!
 
West

West

Senior
Steel Chips said:
Rib eye is a cut of meat. It could be select, choice or prime, depending on the marbling. A select rib eye will be very tough and is only good for hamburger. I add bacon when I grind my hamburger for extra fat and flavor. Choice, and of course prime, is better for steaks. Some cuts labeled choice could be borderline choice. Marbling is the key thing to look [for].

But if a store was selling obviously select meat as choice, I would be having a conversation with the meat dept. manager about labeling laws.
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Muse..

Also they don't properly age meat at meat markets and grocery stores. And aging in the package doesn't work.

My taste buds opinion.
 
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