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08-17-2012 , 11:04 AM
#101
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It would have been more poetic if you spent post #100 on the 100th post of this thread instead of the 99th.
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08-17-2012 , 11:10 AM
#102
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f*ck
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08-17-2012 , 12:35 PM
#103
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Quote:
Originally Posted by EMc
We went to a semi decent steak house (David Burke Prime at Foxwoods) for my Buddy's bachelor party.

We all order, he of course gets his medium well. When the steak comes out his dad asks him if he wants any steak sauce, meaning A-1. The waitress responds to the question with "We have a bernase sauce" and the look of confusion on their face was priceless.
**** sauce. Don't get me wrong, A1 is very delicious, I'd just never put it on a steak. It's great for a sandwich or whatever, but if you're rocking any kind of dipping sauce on your steak, you're doing it wrong. There are enough juices in a properly made steak that you just don't ever need any kind of steak sauce.
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08-17-2012 , 12:36 PM
#104
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While this isn't a common occurrence, TBE is completely right about this.
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08-17-2012 , 04:36 PM
#105
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Steak should be rare. Nothing but rare.
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08-17-2012 , 04:39 PM
#106
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You specific people should realize that I didn't contradict your opinion in my initial post.
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08-17-2012 , 06:49 PM
#107
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I once was scoffed at for asking for A1 at a Texas Roadhouse chain before, she said "don't let the cook see you using that". David Burke Prime I understand, but Texas Roadhouse, really?
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08-17-2012 , 07:03 PM
#108
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And seriously, who the **** are these restaurants to tell you what you can or can not put on your food? Everybody has different tastes. If I come to your restaurant, whether it is Applebee's, Fridays, or the Palm, I am going to put what I ****ing want on what I paid for.

And if the cook does not like it, I've got two words for him...
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08-17-2012 , 08:37 PM
#109
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"I'm sorry?"

I've become a big believer recently as if gotten older that in most places the food is designed to interact a certain way and is a chefs creation and should at least to start be tried that way.
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08-17-2012 , 08:38 PM
#110
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Yeah I do agree with EMc's position on this. I don't have a problem with restaurants drawing the line on some things.
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08-17-2012 , 10:53 PM
#111
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I very rarely will order something and make it "special" by removing or adding elements. EMc's point is a great way to describe how I feel. All the elements are on a dish to make it look, smell, taste, and feel a certain way.

I added feel because I like to rub the food all over my naked body.
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08-18-2012 , 04:24 PM
#112
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Quote:
Originally Posted by dnkyhunter31
antidan really needs to attend.
Quote:
Originally Posted by LKJ
Oh damn, I meant to write something about pouring one out for antidan. I liked that guy.
That's all I need.

A+ 20,000K post.
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08-18-2012 , 04:33 PM
#113
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Quote:
Originally Posted by antidan444
That's all I need.

A+ 20,000K post.
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08-19-2012 , 09:58 AM
#114
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Agree with most points made and especially the steak discussion. I actually find it really embarrassing when someone I'm out to dinner with orders above medium rare.

Also not a huge fan of Lebron the person but if you're not a fan of him as a player, you don't love basketball. He deserved a ring and I'm glad he got one even though I have huge love for OKC.
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