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Started By
Message
Steak Presentation At Restaurants
Posted on 2/14/18 at 2:05 pm
Posted on 2/14/18 at 2:05 pm
Dear chefs of America, stop slicing my fricking steak like I’m a 6 year old who can’t use a fricking knife.
5
Posted on 2/14/18 at 2:06 pm to tilco
While I’m at it take the fricking tails off the shrimp in my pasta dishes too.
Posted on 2/14/18 at 2:07 pm to tilco
Where did they have your steak sliced for you?
Occasionally Ive seen that with a flank or hangar steak i guess, no other cuts
Occasionally Ive seen that with a flank or hangar steak i guess, no other cuts
Posted on 2/14/18 at 2:08 pm to Cosmo
New place in downtown mobile called southern national. They cut a strip into 2 inch sections and plated it on some potatoes. Sure it looked fancy but it was dry and almost cold.
But I also see it on instagram all the damn time and it angers me for some reason.
But I also see it on instagram all the damn time and it angers me for some reason.
This post was edited on 2/14/18 at 2:10 pm
Posted on 2/14/18 at 2:11 pm to tilco
this it?
Posted on 2/14/18 at 2:12 pm to tilco
quote:
While I’m at it take the fricking tails off the shrimp in my pasta dishes too.
I'm with ya here. Other than fried shrimp or boiled shrimp that is fully unpeeled, take the damn tails off. Nobody wants to stick their fingers into salad dressing or shrimp and grits.
Posted on 2/14/18 at 2:14 pm to LouisianaLady
quote:
Nobody wants to stick their fingers into salad dressing or shrimp and grits.
Posted on 2/14/18 at 2:16 pm to Janky
Or chase it around with a fork and knife on a big plate of salad. It is a pain.
Posted on 2/14/18 at 2:17 pm to LouisianaLady
quote:
I'm with ya here. Other than fried shrimp or boiled shrimp that is fully unpeeled, take the damn tails off. Nobody wants to stick their fingers into salad dressing or shrimp and grits.
Yep and I've seen in seafood gumbo, as well. It's just not logical to me to leave the tails on when you're not eating a dish which would be traditionally eaten with your hands. I actually prefer to have boulettes in crawfish bisque so I don't have to grab the stuffed heads and get yucky hands, though for crawfish bisque I'm going to do it if I need to!
And don't sit my steak on top of a starch or vegetable, although I rarely order steak at restaurants unless I happen to be at a steak restaurant.
Posted on 2/14/18 at 2:19 pm to tilco
quote:
While I’m at it take the fricking tails off the shrimp in my pasta dishes too.
I had some shrimp and grits for brunch on Sunday and I have to agree with you here. I spent the first minute or so just hand-picking off all the tails so I could eat the rest of the dish without digging in with my hands.
Posted on 2/14/18 at 2:26 pm to t00f
No but it was the same kinda idea.
Posted on 2/14/18 at 2:48 pm to tilco
Sometimes it makes perfect sense.
Posted on 2/14/18 at 2:52 pm to tilco
They do it at Peter Lugers in NYC. It's one of the steak house pioneers of the country. Lot's of people try and copy them. It is done at lots of high end steak houses. I agree with you though. I prefer to cut my own steak, on the rare occasion I order steak. I almost always cook my own in my cast iron skillet at home.
Posted on 2/14/18 at 3:27 pm to tilco
quote:
While I’m at it take the fricking tails off the shrimp in my pasta dishes too.
Can't agree more.
BBQ shrimp too. I mean I kinda get it, but just look at this picture from Parrains. I ordered the BBQ shrimp cause I love BBQ shrimp, but as soon as it comes out I just think "ah shite..."
Posted on 2/14/18 at 4:12 pm to GeauxPack81
I've never had bbq shrimp that come peeled other than on a poboy.
Those shrimp are awfully small for bbq shrimp.
Those shrimp are awfully small for bbq shrimp.
Posted on 2/14/18 at 4:15 pm to tilco
quote:Seriously pisses me off. No idea why this is so damn common.
While I’m at it take the fricking tails off the shrimp in my pasta dishes too
Posted on 2/14/18 at 4:21 pm to Gris Gris
quote:
I've never had bbq shrimp that come peeled other than on a poboy.
Same. But why? Its so messy.
And full disclosure, not my picture, just googled parrains BBQ shrimp. But that is what it looked like.
Posted on 2/14/18 at 4:36 pm to GeauxPack81
quote:
Same. But why? Its so messy.
The heads add flavor to the dish.
Posted on 2/14/18 at 4:37 pm to Cosmo
Wolf Gang's in New York. A lot of nice restaurants slice a porterhouse.
Posted on 2/14/18 at 4:38 pm to skipreid
quote:
They do it at Peter Lugers in NYC. It's one of the steak house pioneers of the country. Lot's of people try and copy them. It is done at lots of high end steak houses. I agree with you though. I prefer to cut my own steak, on the rare occasion I order steak. I almost always cook my own in my cast iron skillet at home.
Same here. The few times I've been to one of those places, I seem to remember the staff asking us to cut into our own steak to make sure it was prepared to our liking. I've never seen it brought out already cut.
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