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Started By
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1
Posted on 10/18/11 at 5:39 pm to yellowfin
Yeah holy shite. What the frick was that about?
Posted on 10/18/11 at 7:45 pm to TheDoc
i was really surprised when my friend called saying the owner talked to him about the thread and wanted my number. I never got a phone call but was wondering what he would say if he had called me. Was very weird regardless of getting the call or not.
Posted on 10/18/11 at 7:51 pm to Deactived
what did you say about the place in that thread ?
Posted on 10/18/11 at 8:21 pm to TigahRag
this was some of the OP.
here is some other stuff
quote:
The tables look like you are at a picnic at the local park with the worst table cloths known to man. The plates that the steaks are brought out in look like they were bought at the dollar store.
We had the same waiter we had about 6 months ago and he kept getting shite wrong exactly like last time. I am talking about simple stuff like who gets what drinks and food and simply just forgetting drinks and crap.
I got the ribeye and for $44 the cut of meat does not match up to the price. The bottle of red wine I ordered was cold. Almost like they took it out of the fridge.
The shitty thing is that I really didnt want to go but simply went because good friends were in town. $105 lesson learned.
here is some other stuff
quote:
i guess what gets at me about Doe's is that i could go to lets say Maxwell's and get a nice steak and go to winn dixie for the other stuff and literally cook the same exact meal at my place. I will probably spend a third of the money and it will be just as good. I cant do that with Ruth's.
quote:
the salad is actually good in terms of taste but it is literally 3 bites and its gone its in the same bowl that the new potatoes come in and its not even filled up
quote:
i just figure that when i order red wine it shouldnt come out cold, no matter where im at
quote:
that 2lbs of steak you are ordering at doe's is not 2lbs of meat at all. ribeye has more fat than you need and the other steaks have the fat and a bone.
Posted on 10/18/11 at 8:39 pm to Deactived
quote:
quote:
i just figure that when i order red wine it shouldnt come out cold, no matter where im at
Red wine should be at room temp..
Right?
Posted on 10/18/11 at 8:44 pm to TheDoc
quote:
Red wine should be at room temp..
Right?
Depends on the "room temp". I like reds in the mid-60s, which is cooler than most rooms in LA. I often ask restaurants to chill the bottle slightly if it comes out too warm.
This post was edited on 10/18/11 at 8:46 pm
Posted on 10/18/11 at 8:45 pm to TheDoc
imo yes it should be close to room temp
Posted on 10/18/11 at 8:47 pm to Kim Jong Ir
even in the 50's is considered better than "room temp" as we know it. The "room temp" measure comes from a European wine celler, not a dining room in South La.
Posted on 10/18/11 at 8:50 pm to Deactived
I always say quality before quantity. Doe's is just that. Big arse steaks and no flavor. The corn and crab bisque was not great. You only get two choices, potatoes or fries. I agree you could prepare this meal yourself. Ruth's or Sullivan's not the case.
Posted on 10/18/11 at 8:50 pm to OTIS2
quote:
The "room temp" measure comes from a European wine celler, not a dining room in South La.
Yes. I often have the server pour a glass and then have them put a little chill on the bottle if necessary. Digiulio's reds come out too warm. I have not been to Gino's in a while, but the reds there used to be served way too warm for me.
ETA: to get back on topic, I think Ruffino's steaks are excellent.
This post was edited on 10/18/11 at 8:52 pm
Posted on 10/18/11 at 8:55 pm to Kim Jong Ir
I had to hang out with a guy that hits Napa every year and brings back good wines(don't hang with him enough... 
)before I found it better cooled.
)before I found it better cooled.Posted on 10/18/11 at 8:58 pm to Kim Jong Ir
I keep my red wine fridge on 63.
Posted on 10/18/11 at 9:01 pm to yellowfin
quote:
I keep my red wine fridge on 63.
Posted on 10/18/11 at 9:04 pm to tetu
quote:
I like doe's b/c i like that type of atmosphere and big steaks. No where close to the best steak I've ever had, but they're good.
Possibly the best steak of my life was at ruffino's. Dry aged steak
This nails it for me. Doe's steak are pretty damn good and I like that they are thick as hell.
Ruffino's dry aged melts in my damn mouth.
Posted on 10/18/11 at 9:04 pm to Kim Jong Ir
I don't think red wine should be chilled
Meh
63 is just about perfect
Meh
63 is just about perfect
This post was edited on 10/18/11 at 9:09 pm
Posted on 10/18/11 at 9:09 pm to TheDoc
quote:
I don't think red wine should be chilled
Meh
I don't consider mid 60s really chill but that's what the experts recommend to get the most out of your wine.
Posted on 10/18/11 at 9:35 pm to TheDoc
quote:
I don't think red wine should be chilled
Meh
63 is just about perfect
I agree. Mid to upper 60s is great. But I consider that slightly "chilled" here in LA.
ETA: my wine fridge died a while back, so I keep my wine in a closet now. Before I serve a red, I put it in the fridge for 20-30 minutes.
This post was edited on 10/18/11 at 9:38 pm
Posted on 10/19/11 at 6:41 am to Kim Jong Ir
55 is best for aging. warmer than that and you are speeding up undesireable reactions, giving the wine less time to "mellow out" before it peaks
More practically, 55 allows you to store your whites and reds in the middle of their serving temps. This way you can take out your reds a little early to warm up, but it is the perfect temp for chardonnay & white burgundy and is easier to cool down your savignon blanc, pinot grigio, and any boone's farm you may have.
More practically, 55 allows you to store your whites and reds in the middle of their serving temps. This way you can take out your reds a little early to warm up, but it is the perfect temp for chardonnay & white burgundy and is easier to cool down your savignon blanc, pinot grigio, and any boone's farm you may have.
Posted on 10/19/11 at 6:50 am to OTIS2
quote:aw hail,,you're making this too complicated.. Just put it in the freezer until the box gets a little stiff, take it out and set it on the counter.. duh...
even in the 50's is considered better than "room temp" as we know it. The "room temp" measure comes from a European wine celler, not a dining room in South La.
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