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  # 2007285 3-May-2018 17:10
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I eat in restaurants four nights a week (maybe not as glamorous as it sounds). I'd say the number one gripe is service. Because I'm on my own, I'll either be treated like a star, or forgotten completely. I try mix up where I go, but because it's essentially a part of my work day, I tended to go to places that accepted AMEX (though we've now changed cards). 

 

I hate being asked how the meal is, if I don't like something, I will let you know. And leaving an empty glass for too long. Honestly the number of times after an early start I will go in, order a beer and a main, knock half the beer off before the food arrives and finish the beer during the meal. 99% of the time if they ask me if I'd like another beer while I still have decent amount to go, I'll have one. But I rarely have dessert so it's no good asking me once my meal is almost done!


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  # 2007286 3-May-2018 17:13
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OMG looks like the belly of a freshly sliced open Tauntaun.

 

 


 
 
 
 


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  # 2007292 3-May-2018 17:30
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Fred99:

 

Neither am I - there's something inherently wrong with the idea that this typical American gourmet food platter should ever be called an entree.

 

 

"American gourmet food" = lots of food, no matter the quality.

 

I am guessing french people in the US and americans in France experience some of the biggest culinary culture shocks..





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  # 2007333 3-May-2018 17:44
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Perhaps some of them never quite got it that gourmet and gourmand are different words with different meanings.

 

This catering for the latter:

 

http://www.heartattackgrill.com/

 

("Fighting anorexia since 2005")

 

(OTOH, NZ isn't doing so brilliantly with our apparently rapid evolution toward megafauna classification)


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  # 2007386 3-May-2018 17:51
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jarledb:

 

Fred99:

 

Neither am I - there's something inherently wrong with the idea that this typical American gourmet food platter should ever be called an entree.

 

 

"American gourmet food" = lots of food, no matter the quality.

 

I am guessing french people in the US and americans in France experience some of the biggest culinary culture shocks..

 

 

Stereotype much ? :) 

 

I have eaten at many a fine dining American restaurant and Gourmet means much the same as in France, Australia, NZ and the UK. Generally smaller, well prepared higher quality food combined with better than average service. 

 

If you are eating at Applebys expecting gourmet, you are doing it wrong, just as you would be if you ate here at Lonestar. 

 

You can get garbage to eat in large quantities for next to nothing in every country I've been to.

 

15 years ago I would have far rather eaten in a fine dining restaurant in the US than I ever would have in Auckland or Christchurch.

 

I think many people have forgotten how bad food in New Zealand was not that long ago?

 

 

 

 


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  # 2007397 3-May-2018 18:22
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Unimaginative menus.

I’ve taken clients to eat in all sorts of towns around NZ and I usually let them choose. I have lost track of how many of them say to me “Why do they all serve the same thing?”

Scallops (on a bed of mashed peas at the moment)
Lamb Shank
Steak
Fish & chips

Etc

Obviously there are exceptions, but it’s pretty common.





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  # 2007401 3-May-2018 18:29
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networkn:

 

Stereotype much ? :) 

 

 

Oh I have had discussions about food with americans that have weighted the size of the meal. Not uncommon to hear comments in NZ either with quality of eating = size of meal.

 

Not claiming to know all americans, but I do know a few..

 

 

 

 

I have eaten at many a fine dining American restaurant and Gourmet means much the same as in France, Australia, NZ and the UK. Generally smaller, well prepared higher quality food combined with better than average service. 

 

 

I have been to a few places that was supposed to have gourmet food in the US, and was never convinced. But its been a while since I was there last - so things could have improved or I was just at the wrong places.

 

So with my limited circle of american people and places I have visited, my stereotyping seems appropriate. ;)

 

 

 

 

If you are eating at Applebys expecting gourmet, you are doing it wrong, just as you would be if you ate here at Lonestar. 

 

 

Neither are places I would expect a gourmet meal.

 

 

 

 

You can get garbage to eat in large quantities for next to nothing in every country I've been to.

 

 

You will find that hard in Norway. Most any place you go to eat will be crazy expensive, no matter the quality...

 

 





 
 
 
 


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  # 2007869 4-May-2018 15:14
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BTR:

 

1st world problems....

 

 

Damn straight.  I work hard and pay good money to only have first world problems.





Mike

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  # 2007872 4-May-2018 15:16
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networkn:

 

MikeAqua:

 

For ribeye/scotch medium-rare is ideal - if it's rare it will be chewy.

 

 

Interesting you say this. I have come to think that esp in non-steak speciality places there is a fair amount of external fat which isn't trimmed. Served medium rare, that fat is either not, or is barely rendered which causes issues. I have taken to my steak of that cut being ordered as medium. 

 

 

The thing is you need to put the steak fat down on the grill to apply heat directly to the fat and render it.





Mike

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  # 2007881 4-May-2018 15:22
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MikeAqua:

 

networkn:

 

MikeAqua:

 

For ribeye/scotch medium-rare is ideal - if it's rare it will be chewy.

 

 

Interesting you say this. I have come to think that esp in non-steak speciality places there is a fair amount of external fat which isn't trimmed. Served medium rare, that fat is either not, or is barely rendered which causes issues. I have taken to my steak of that cut being ordered as medium. 

 

 

The thing is you need to put the steak fat down on the grill to apply heat directly to the fat and render it.

 

 

That works fine if the Fat is in one place or in one area. Scotch can often have pockets or bits of fat amongst other bits. 

 

 


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  # 2007892 4-May-2018 15:29
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Fred99:

 

One man's perfect medium rare is another man's "burned" or "raw".

 

 

It really isn't (technically).  There are clear visual differences and the steak feel different to the touch. Then there is the temperature.

 

https://www.certifiedangusbeef.com/kitchen/doneness.php

 

Good steakhouses, advertise themselves for that speciality, charge good money for steak and do it well.

 

.





Mike



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  # 2008531 5-May-2018 19:51
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Whilst my focus is always on the food first and foremost, my experience yesterday at Cibo reminded how pleasurable it is to be at a place that gets both the food and ambiance right and where you actually can just enjoy the company of your companion, along witht he food, for three hours plus without feeling any sense of drag/dread. I love, for example, Saan and Blue Breeze Inn's food but there's always something missing when you feel like you need to eat at a place with earplugs just to not have your ears hurt because the place is packed like sardines and there was zero thought put into acoustics. On balance, when one balances the quality of the food, ambiance, service and the little intangibles, I still think Inti gets it right more than anyone else currently.

 

 

 

 


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  # 2008536 5-May-2018 20:14
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Not a foodie so can't comment on that, but in general America is a very big country so tends to have the best and worst of everything. As a matter of principle I am sure that anyone with deep pockets and the right know-how can have an outstanding dining experience there.

 

 





I reject your reality and substitute my own. - Adam Savage
 


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  # 2009075 7-May-2018 10:53
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networkn:

 

MikeAqua:

 

The thing is you need to put the steak fat down on the grill to apply heat directly to the fat and render it.

 

 

That works fine if the Fat is in one place or in one area. Scotch can often have pockets or bits of fat amongst other bits. 

 

 

If small pockets of fat aren't rendering, the cooking temp is too low

 

Many people cook steak too low, and turn it too often.

 

Another common mistake is to transfer steak from the fridge to the grill.

 

Or not ensuring the steak is patted dry before cooking.

 

 





Mike

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