Steak 48 Restaurant going viral for policy change targeting black customers (allegedly)
- Thread starter the13thround
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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
Mutherfuckers be sending well done steaks back talking about it's too tough.
I ain't eaten a well done steak in over 30 years....
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.
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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.
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!
Yea all my old ppl don't fuck with nothing they can't chew like beef jerky smh
...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.
this is the same thing i used to say.
A controlled decay process.
yall ain't fucking with me.
post em if you got em....
Had treated myself for my birthday earlier this year..
Had treated myself for my birthday earlier this year..
Bruh...you are a cot damned genius in contrast.
Thanks brotha!
Had treated myself for my birthday earlier this year..
U should have taken a cut steak pic. But respect nonetheless.
Looks like somebody jizzed on that steak. What’s all that white shit on there b?Had treated myself for my birthday earlier this year..
Looks like garlic butter or some type of butter.
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.
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.
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.
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.
Hours + Location | Los Angeles, CA | The Palm Restaurant
The Palm Restaurant is located in Downtown Los Angeles. Featuring prime aged steak & seafood dishes. Join us for lunch or dinner! Menu | Reservations
www.thepalm.com
This is where they filmed this Kobe commercial. Very popular place for establishment ass cats.
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Oh , I don’t like how it looks
Pic 2: sous vide
Thanks fam
U bout to make sum steak tacos?
Niggas used to eatin' skirt steak and other shitty cuts of meat. Stick to Outback, Longhorn or Texas Roadhouse.
I love butter on wafflesI hear ya, I don’t like butter but I know that it’s good on that steak
Steak 48 is trying their best not to become the new Red Lobster.
1. No ash on the steak. Just the heat and the flame. It's a higher end charcoal. It doesn't ash as much.
2. It's a sous vide machine.
So, What Is Sous Vide, Anyway?
Here's how it works, and why it's not just for contestants on Top Chef.
Cuzz said you glazed your steak with man mayo
Thanks1. No ash on the steak. Just the heat and the flame. It's a higher end charcoal. It doesn't ash as much.
2. It's a sous vide machine.
So, What Is Sous Vide, Anyway?
Here's how it works, and why it's not just for contestants on Top Chef.www.google.com
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.
Sous vide is most definitely the pro tip for steaks at home.
Niggus eating flat irons