Food stop for MB

[Timothy]

The chain is also owned by some Hollyweird fave, so you know going in it is going to suck , as they try to stay "trendy" and that means messing with the food, usually inappropriately.

I went to a restaurant in Lancaster, PA, Amish country, a couple years back when I was working in Harrisburg. They had buffalo on the menu, but being a "trendy" restaurant catering to the NYC crowd on day jaunts to buy a quilt or see horses and buggies or something, they had to adulterate the heck out of it. In this case, the proudly announced how each buffalo steak was tenderly rubbed with a combination of spices and - wait for it - coffee!!! Abomination.

I made Skippy the waiter go into the kitchen and ask if I could get it plain, which, to his credit, he did. And yes, they would do it without the frou-frou crap. When it came, it was perfection - cooking buffalo right is no mean feat. When cooked, buffalo can go from grunting (they don't moo) to shoe leather faster than FQ can emit some libtard faux libertarian BS non-sequitor.

So I sent Skippy back into the kitchen with my compliments, mentioning that I was a buffalo producer at the time - and suggest that the chef make it a menu item on its own. Never found out if he did, but I don't really care, it was excellent.

I know its a bit of a nit like "clip" vs "magazine" Pathfinder but, it's "bison", not "buffalo"!

 

[fightingquaker13]

Path, if buffalo, or bison (do we need to get PC over this too timothy? ), isn't right on that cusp between rare and medium rare, its overcooked.
However you posted this:

" When cooked, buffalo can go from grunting (they don't moo) to shoe leather faster than FQ can emit some libtard faux libertarian BS non-sequitor."

Have you read my posts? By the time I get done typing one you could use that bison fillet as a hockey puck it would be so overcooked.
FQ13
PS, Don't knock a coffe crusted steak. I have a recipe for a coffe crusted fillet with a chipotle cream sauce that is darn tasty. You have to be in the mood for dark smoky flavors, but the crunchy bitterness of the coffe, the smoky heat of the chile and the rich smoothness of the cream on top of a nice tender fillet is a good thing.

[tombogan03884]

The sushi I see is a lot more rice and seaweed with a small bit of protein in the middle. Spending 25-30 bucks on lunch is a bit over the top!

I've had oysters, they made me sick.  I've had abalone sliced fresh and raw, it was sweet and tasty but not something I care for.  I've had steak tar tar but that's got to be beef that I generally can't buy locally without spending a fortune.  Seafood needs to be cooked for me but then only "just" cooked and most restaurants I frequent cannot manage that.  I'd much prefer to drag out the skillet, throw in four or five scallops and pan sear them while I'm grilling a steak to perfection.  I can do that without spending an arm and a leg.

The arm and a leg goes into the gas tank of the car and truck!

 

What they have up here are "Sushi rolls", the rice and vegetation are wrapped up in a chunk of fish, and it's under $10 for a half dozen.

[jnevis]

I have to agree with FQ on the coffee.  I use leftover coffee as a base for marinades and the grounds for a rub for steak, ribs, or brisket then smoke it with either mesquite, hickory, or oak.  Never had any complaints.  Look at it this way, that's what the cowboys did.  Coffee grounds, sugar, and salt were effectively the only seasonings they had in any great supply they didn't find on the move.

Sushi/sashimi is OK.  The stuff I got in Japan was pretty good but it isn't quite the same here.  More of it is the "supermarket" stuff, even in higher end resteraunts.

[Timothy]

Path, if buffalo, or bison (do we need to get PC over this too timothy? )

It's not politics professor, it's science..

http://animals.nationalgeographic.com/animals/mammals/american-bison/

As to rare bison or a tenderloin crusted with seasonings including some coffee with a nice cream sauce, we are in complete agreement.  I think a nice bison steak au poivre would be wonderful too...

 

[Sponsor]

[crusader rabbit]

I try to be stringently fair in my assessments of any remarks made by FQ.  That I frequently find myself taking an opposing view should shock no one who knows anything about the two of us.

However, in that interest of stringent fairness mentioned above, I have to give him props when he is right.

In carefully reviewing each of his statements on this thread regarding culinary techniques--whether heat is applied in the process, or not--I have to acknowledge the voracity and accuracy of each of his statements.

Beef is best from raw to lightly cooked--with the exception of certain braising/stewing and roasting techniques used to tenderize the tough parts.

Sushi IS delicious as is sashimi, and the best of it in Florida comes directly from hook to table with limited time aboard the boat.  Possibly the very best I have ever eaten was a bull dolphin (wahoo) caught on a trip between Isla San Andres and the Panama Canal.  While a crew member was busy filleting the beast, I was fixing up some wasabi and shoyu.  We were eating before the color had a chance to fade and it was truly delicious.

Oysters?  Raw is wonderful--Haz and I just shared a bushel a few weeks back.  HOWEVER, oysters Rockefeller are delicious, too.  And a good oyster chowder (New England style) is unbeatable.

Bison can be absolutely delicious but it will turn to an expensive, high-quality shoe sole material in a heartbeat.  Waving a bison steak over the charcoal for a moment or two is sufficient cooking in most cases.

So, Quaker, while your pseudo-libertarian blather can be quite off-putting, I'd share a meal with you in a heartbeat.

Respectfully (of Quaker's culinary expertise, if nothing else),

Crusader

[Timothy]

To further define my oyster comment, there is something in some shellfish that does not agree with my digestive system.  I've had similar issues with little neck clams, steamers and other bivalve critters.

I have no problem with all sorts of chowders, soups and stews using clams or mussels but either way, I'm gonna cook 'em..

[jaybet]

Geez, Timothy, that's part of the FUN of the oyster!
I have sat and pounded raw oysters 'till they wouldn't give me any more. (There's a pretty new farmed Del bay oyster called a Cape May salt that's really sweet). Oysters Rockefeller are delicious, but the oyster gets a little lost. I have fond memories of hanging with my now gone parents outside of Orlando banging down tray after tray of lightly steamed oysters with some drawn butter.

The three A.M. fireworks just remind you that you had a good time.

[jaybet]

...and I have to agree with CR... FOOD and GUNS give us two reasons why FQ is a good guy. 

[Timothy]

for me, it's projectile vomiting within thirty minutes of eating some bi-valves.  Doc thinks I'm allergic to them..

bon appetit...