Restaurant bugbears - let it all out!

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#2009076 7-May-2018 11:00

Rikkitic:

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've had great food and service in the US in cheap, middle and high-end places. You get what you pay for in terms of food and service is generally good anywhere with a la carte service.

My favourite US eating experience was a side of the road one man hamburger grill North of LA. Simple jalapeño cheese burger in which everything was completely perfect. Best burger I have ever had - only cost a few bucks.

Mike

kryptonjohn

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#2009077 7-May-2018 11:01

MikeAqua:

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.

.

I pretty much agree with these numbers and I always use a wireless digital meat thermometer when cooking whole fillet at home (indirect under the hood).

However to achieve a final core temperature of around 57C I do need to take the meat off the BBQ at around 53C and then let the surface heat migrate into the centre as it rests. If I leave it on to 56C I find it is slightly over cooked once rested.

My preferred pre-cook treatment is a simple dry rub of salt, pepper and spices.

[edit] I just noticed the cited reference mentions removing the meat 5F-10F below goal temp so they're saying 52C-54C to end up at 57C - I feel so aligned!

MikeB4

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#2009087 7-May-2018 11:15

We went to the Crab Shack in Wellington over the weekend, we told them on arrival that we were on a tight schedule as we had a helicopter to catch. Drinks and shared plate of prawns arrived in good time but the time between delivery of the first mains and the last two mains was over 30 minutes. The last two to receive their meals basically had to vacuum clean them down. It was not particularly busy at the time. The food was great, some of the best hot wings around but service hmmm not cool.

freitasm

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#2009092 7-May-2018 11:23

Went to a restaurant in Auckland last week - granted there were twenty of us but it was a set menu so I wouldn't expect too much in terms of delays. It took 50 minutes for the mains to show up after we finished the starters. Not really impressed.

Fred99

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#2009264 7-May-2018 14:41

MikeB4:

... we told them on arrival that we were on a tight schedule as we had a helicopter to catch.

Dinner with Shane Jones?

kryptonjohn

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#2009275 7-May-2018 15:01

Fred99:

MikeB4:

... we told them on arrival that we were on a tight schedule as we had a helicopter to catch.

Dinner with Shane Jones?

Nah, scampi for lunch with Winston, Ross Meurant and the Vela brothers. MikeB4 has contacts!

PS: :-D LOL etc

networkn

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#2009278 7-May-2018 15:03

freitasm:

Went to a restaurant in Auckland last week - granted there were twenty of us but it was a set menu so I wouldn't expect too much in terms of delays. It took 50 minutes for the mains to show up after we finished the starters. Not really impressed.

I've noticed this a bit too actually. In fact, there seems to be a bit more of a delay in most restaurants that I have been to recently than I would have expected. I am unsure why.

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MikeAqua

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#2009295 7-May-2018 15:21

kryptonjohn:

However to achieve a final core temperature of around 57C I do need to take the meat off the BBQ at around 53C and then let the surface heat migrate into the centre as it rests. If I leave it on to 56C I find it is slightly over cooked once rested.

My preferred pre-cook treatment is a simple dry rub of salt, pepper and spices.

Ditto really. I stop cooking one category before the done-ness I want. For example if I want medium rare I stop cooking at rare and rest the steak. We typically buy large 'Flintsone' steaks and just cut them up to share.

I'm similar with my pre-treatment. Although I've recently leaned about 'dry-brining':-

Rub quite a bit of salt into the meat and put it into the fridge for three days on a rack in a drip tray. Remove, allow to warm, season with pepper/spices and grill. Steaks prepared like this crust beautifully when grilled.

Mike

networkn

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#2009299 7-May-2018 15:24

Drying a steak and having the pan hot enough are key to a good steak.

MikeAqua

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#2009358 7-May-2018 16:33

networkn:

Drying a steak and having the pan hot enough are key to a good steak.

I like to start with a pan/grill surface temperature of about 225*C. A hand-held IR thermometer can be very informative. Kitchen shops often sell cheap ones.

Also ... the metal under the steak cools as the steak cooks. If you have plenty of hot surface it's a good idea to move the steak around the grill as you rotate it to get those diamond grill marks or flip it.

Mike

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#2009362 7-May-2018 16:38

Fred99:

MikeB4:

... we told them on arrival that we were on a tight schedule as we had a helicopter to catch.

Dinner with Shane Jones?

We were taking our Grandson on a helicopter trip for his birthday.

Rikkitic

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#2009369 7-May-2018 16:43

networkn:

Ugh, the smelliest man in NZ Politics, I'd hope not for his sake! (second, if you count Hone Harawira)

That's a little bit personal, isn't it? Or do you mean it figuratively?

Plesse igmore amd axxept applogies in adbance fir anu typos

kryptonjohn

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#2009377 7-May-2018 16:54

Eeeeuuuuwwww!

Fred99

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#2009378 7-May-2018 16:54

networkn:

Rikkitic:

networkn:

Ugh, the smelliest man in NZ Politics, I'd hope not for his sake! (second, if you count Hone Harawira)

That's a little bit personal, isn't it? Or do you mean it figuratively?

I mean I have met both of those two men (on more than one occasion) and they reek. Both seem like they could use a lesson in personal hygiene.

Oh please.

Sorry I bought up Shane Jones re helicopter, it's clearly triggered even more political rants in the wrong thread and the wrong forum

networkn

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#2009379 7-May-2018 16:55

I was responding directly to questions asked. My comment wasn't meant as anything more than 1 comment hardly a rant. Calm yourself.

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