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how many of you guys cook??? - Page 166

post #2476 of 2860
We should have a food meat, I mean meet. I have a felling that we'd enjoy the food and each other's company way into the night and deep into the pockets.
post #2477 of 2860
Quote:
Originally Posted by Eee Pee View Post

 



 



Line of the week so far!  Hahah!



 



 



 




Back down to Earth.  Sushi?  Alright.

Mediocre but acceptable grocery store stuff.  

Tuna Rainbow something on the left, and tuna/salmon/shrimp spicy roll on the right with off color rice...




That Sir is anything but acceptable.
post #2478 of 2860
I enjoyed it, that's all that matters.
post #2479 of 2860
It is hard to compare SoCal to Ohio on sushi...you can probably walk into any Japanese rest and get decent sushi.
Edited by jc9394 - 7/30/13 at 5:00am
post #2480 of 2860
Quote:
Originally Posted by Eee Pee View Post

I enjoyed it, that's all that matters.

X2.
post #2481 of 2860
Quote:
Originally Posted by Clayton SF View Post

We should have a food meat, I mean meet. I have a felling that we'd enjoy the food and each other's company way into the night and deep into the pockets.

 

I'll send you a PM, I might be in California next year...but this time I might go to San Francisco during autumn. I was there last summer and the fog covered up the Golden Gate bridge, and I was standing on the lookout point with a tripod feeling like an idiot (especially after a friend called and told me I went during the worst time for photographing it).

And on other food places along the way: Firehouse grill in San Luis Obispo and Harris Ranch in Coalinga tongue_smile.gif

post #2482 of 2860

Would it sound conceited if I said that I make the best steaks I've had? There are sometimes when I cut into a thick NY strip I just took off the pan, and groan and say "damn!"

 

Having that for less that $20 a meal makes spending $500 on a steak meal sound a little ridiculous to me.

post #2483 of 2860
Quote:
Originally Posted by ProtegeManiac View Post

 

I'll send you a PM, I might be in California next year...but this time I might go to San Francisco during autumn. I was there last summer and the fog covered up the Golden Gate bridge, and I was standing on the lookout point with a tripod feeling like an idiot (especially after a friend called and told me I went during the worst time for photographing it).

And on other food places along the way: Firehouse grill in San Luis Obispo and Harris Ranch in Coalinga tongue_smile.gif

 

Hey, that was me too.  I did managed to get some pics out of it using a CPL with long exposure.

post #2484 of 2860
Quote:
Originally Posted by eke2k6 View Post

Having that for less that $20 a meal makes spending $500 on a steak meal sound a little ridiculous to me.

Life's luxuries are always a personal choice.

While I know I can cook an amazing steak at home, the complete experience at a reputable steakhouse is difficult to replicate.
Prime cuts are not in great supply and restaurants get first pick, even if you do source a great prime steak, you are likely getting the lower end of the prime spectrum.

Another one up on the home cook is how the steakhouse ages their beef.
No comparison with a home refrigerator process when it comes to dry aging.
Dry aged beef is hung for at least two weeks in a walk in cooler.
Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the meat.
The beef also grows a moldy rind which is cut off and thrown away.
After the aging is complete you're left with 75-80% of the meat you started with, this commands a premium price.

Having direct access to the farmer and his livestock management is crucial to the success of a steakhouse.
Ensuring consistency with the final product in relation to how it was raised, butchered and aged are things we generally have no control of - exception being where we shop.
My home range or charcoal grill is fine for cooking steaks, let's just say these guys still do it better.

The best steakhouses are a throwback to a more indulgent time, appetizers and drinks are the delights one luxuriates in at a quality steakhouse.
Most high end steakhouses also have a wine list to fawn over and make you drool.
Surely you'll find a memorable wine to wash down your velvety beef steak.

I'll stay home and cook for a long time, if only to ensure I can get out once in a while to a classic steakhouse.
post #2485 of 2860

That's my usual reason for eating out, to have a nice experience with food at the center.  I'll skip eating at chain restaurants or fast food and cook at home, but I don't mind spending a little extra to try some new foods or preparations at interesting restaurants that might introduce me to something new.  

post #2486 of 2860

Some of my friends listen to music with as much passion and enjoyment as I do. They listen to theirs on an iPod. I listen to mine on a $5,000 Lebon CS600 amp.

post #2487 of 2860

the battle of truffle salts and 21 seasoning salute tonight.

 

LEAD Technologies Inc. V1.01


Edited by jc9394 - 7/30/13 at 9:48am
post #2488 of 2860
Quote:
Originally Posted by Clayton SF View Post

I listen to mine on a $5,000 Leben CS600 amp.

Tubes for wonderful mid range.
Since the heart of music for me lives in the mid range, the power tube that gives the best mids is the winner.
6L6GC is the God of output tubes, double the mid range magic for my ears.

Do you use those tubes in the Leben?

Different ball of cheese those 300B amps.
post #2489 of 2860
Quote:
Originally Posted by 5aces View Post


Life's luxuries are always a personal choice.

While I know I can cook an amazing steak at home, the complete experience at a reputable steakhouse is difficult to replicate.
Prime cuts are not in great supply and restaurants get first pick, even if you do source a great prime steak, you are likely getting the lower end of the prime spectrum.

Another one up on the home cook is how the steakhouse ages their beef.
No comparison with a home refrigerator process when it comes to dry aging.
Dry aged beef is hung for at least two weeks in a walk in cooler.
Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the meat.
The beef also grows a moldy rind which is cut off and thrown away.
After the aging is complete you're left with 75-80% of the meat you started with, this commands a premium price.

Having direct access to the farmer and his livestock management is crucial to the success of a steakhouse.
Ensuring consistency with the final product in relation to how it was raised, butchered and aged are things we generally have no control of - exception being where we shop.
My home range or charcoal grill is fine for cooking steaks, let's just say these guys still do it better.

The best steakhouses are a throwback to a more indulgent time, appetizers and drinks are the delights one luxuriates in at a quality steakhouse.
Most high end steakhouses also have a wine list to fawn over and make you drool.
Surely you'll find a memorable wine to wash down your velvety beef steak.

I'll stay home and cook for a long time, if only to ensure I can get out once in a while to a classic steakhouse.

 

This is usually the reason I go out to high end steakhouse, some of the wine is just impossible to get without connections.

post #2490 of 2860
Quote:
Originally Posted by 5aces View Post


Tubes for wonderful mid range.
Since the heart of music for me lives in the mid range, the power tube that gives the best mids is the winner.
6L6GC is the God of output tubes, double the mid range magic for my ears.

Do you use those tubes in the Leben?

Different ball of cheese those 300B amps.


The Leben CS600--Rich sounding mids. Romantic. Crisp highs. The triangle instrument used in classical music is so clear, clean and crisp that it is almost omnipresent (polyphonic) at that high range.

 

I am running the CS600 with the original stock tubes since I first got the amp in March of last year. Sovtek 6L6GC tubes. My 300B monoblocks are much warmer in sound but still still natural sounding. It is not as expansive as the Leben.

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