Steak 48 Restaurant going viral for policy change targeting black customers (allegedly)

Nurs-Et here in Dallas doesn't have those type of restrictions,....but the cheapest steak on their menu is like $190
hell a hamburger is $75. so u gotta have some type of bread to eat there anyway.

All those fucking cows running around in T
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:lol: :lol: :lol:
 
LOL...my pops...he's 89 and he says that shit loud too, so they don't make a mistake..."well done!!!" LOL
I shit you not.....I used to smash this older ghetto ass chick when I was in my 20s. She took me out to eat once and when the dude asked her how she wanted her steak tips, she said well done....THEN she told him to "burn it" because " they never cook it far enough"


What do you think they did?


Tips came out blacker den a muffuka...

You SAID burn it IDIOT
 
And this is exactly what I am trying to get at.

I do this at home with on a 30 dollar portable kingsford grill (because i don't want to light up the big boy) with that high end charcoal and a sous vide set up. I get "fine dining" restaurant results consistently.

YET, I still go out to "fine dining" establishments because I enjoy that experience and see the value in that experience. And it is nice to take my lady out on the town a couple of times a month.

dudes in here on some bullshit.

I was in a thread a few months ago telling people that a grill master can throw down on a hole in the ground. It is about technique and experience. It is not about equipment.

Grill masters post them if you got them.

uKRUCIY.jpg


rhuyVAY.jpg


NPuJTB6.jpg


vyvIkGo.jpg

You talking a whole lotta shit about making steaks like you’re that nice or the best.


































































































Make that shit again and see what happens!

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:lol:
 
And this is exactly what I am trying to get at.

I do this at home with on a 30 dollar portable kingsford grill (because i don't want to light up the big boy) with that high end charcoal and a sous vide set up. I get "fine dining" restaurant results consistently.

YET, I still go out to "fine dining" establishments because I enjoy that experience and see the value in that experience. And it is nice to take my lady out on the town a couple of times a month.

dudes in here on some bullshit.

I was in a thread a few months ago telling people that a grill master can throw down on a hole in the ground. It is about technique and experience. It is not about equipment.

Grill masters post them if you got them.

uKRUCIY.jpg


rhuyVAY.jpg


NPuJTB6.jpg


vyvIkGo.jpg
...I’m bout to past out...
 
And this is exactly what I am trying to get at.

I do this at home with on a 30 dollar portable kingsford grill (because i don't want to light up the big boy) with that high end charcoal and a sous vide set up. I get "fine dining" restaurant results consistently.

YET, I still go out to "fine dining" establishments because I enjoy that experience and see the value in that experience. And it is nice to take my lady out on the town a couple of times a month.

dudes in here on some bullshit.

I was in a thread a few months ago telling people that a grill master can throw down on a hole in the ground. It is about technique and experience. It is not about equipment.

Grill masters post them if you got them.

uKRUCIY.jpg


rhuyVAY.jpg


NPuJTB6.jpg


vyvIkGo.jpg

Question
In pic one: how do you break with the ash flying up and getting on the steak.

pic two: what the hell is that thing your thawing the steak in
 
Mutherfuckers be sending well done steaks back talking about it's too tough. :smh:
A lot of people see pink and think it's blood (raw) and therefore it isn't done.
Convincing someone who likes their steak well done to even try medium well is like pulling teeth but once they do.

Bro, the least I can do is medium. Rare tastes like shit to me, and all that red juice running? Can't do it bro. Cooked medium to medium well, wrapped in foil for a few minutes it's still juicy as fuck and dark pink on the inside.
 
A controlled decay process.
Aka molding. I had one of those aged steaks at the Palm in LA. Shit tasted like moldy stale cheese. Cats paying top dollar to have a dining experience from the middle ages. :lol: :lol:




This is where they filmed this Kobe commercial. Very popular place for establishment ass cats.
 
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Dry aging steak = bacteria = Neanderthal cac caveman shit. Aint no dry aging in Africa. You kill shit, you eat it or smother in salt and spices and eat as jerky.

Dry aging or its old name hanging meat is the same concept as jerky, it's just using cool air with high humidity to dry the meat instead of salt. Up until about the 1970s hanging was the most common way to age beef. That changed when vacuum-sealing meat became accessible to most slaughterhouses and they all realized the liquid the meat retained meant the meat weighed more, so higher profit. The same reason cheap meat today is further injected with saline.
 
Dry aging or its old name hanging meat is the same concept as jerky, it's just using cool air with high humidity to dry the meat instead of salt. Up until about the 1970s hanging was the most common way to age beef. That changed when vacuum-sealing meat became accessible to most slaughterhouses and they all realized the liquid the meat retained meant the meat weighed more, so higher profit. The same reason cheap meat today is further injected with saline.
I know, but part of the reason it's done is to put those moldy, funky, gorgonzola, musty feet odors into the beef.

I'd much rather pick the type of blue cheese I like and add it to the beef during or after cooking.

Some places that age their beef to the point past decay. I like fermented peppers, hell make my own hot sauce, but I don't enjoy it in beef.
 
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