Posted: Sun Dec 03, 2006 5:18 am
Ruth's Chis serves great food, but I can do as well or better at home for a lot cheaper.
we'll be there at 6 tonightMikey wrote:Ruth's Chis serves great food, but I can do as well or better at home for a lot cheaper.
I laughed.PSUFAN wrote:The fact that Wolfman is unfamiliar with Ruth's Chris is a stingling nettle in Zy's eye.
Did zy run into Wolfmans kneecap?PSUFAN wrote:The fact that Wolfman is unfamiliar with Ruth's Chris is a stingling nettle in Zy's eye.
I'm reluctantly picturing zy going scuba in Wolfman's hottub, looking for Knobbone, finding only Kneecap...Did zy run into Wolfmans kneecap?
Steak joints are no different from any other type of restraunts. The really good local places pwn the nationwide chains. If you go to olive garden when you know there is a good local italian restraunt, you are a fukkin' idjit. Not saying olive garden is bad, it's not. But, it ain't great. The chain restraunts are an OK place to go when you are traveling and you don't know the local places. You won't get a great meal, but, you'll get a fairly good one. Local places on the other hand run the gamet from awesome to sux.Bizzarofelice wrote:Ruth's Chris: unemployable lowlife cooks
local restaurants: a chef, a sous chef and some coke addicts
Which do you think will be better?
The world-famous Acropolis.smackaholic wrote:Local places
but the place has to keep similar dead cow slices available from coast to coast. similar suppliers and shipping time involved.smackaholic wrote:The steak places adhere to this rule maybe a little less than other restraunts because at the steak place it is all about the quality of the dead cow slice
agreed. My point is, with modern get it there yesterday shipping, it is possible for a nationwide chain to ensure all it's restraunts have a reasonably consistent high grade of dead cow. These same logistical talents are used by the olive gardens of the world. They use them to distribute what are basically very good frozen dinners. Trouble is, a very good frozen tv dinner gets buttfukked in the mouf by a competently prepared dinner made from fresh quality ingredients by a chef who quite often is the owner of the place. This guy is gonna put a little more effort into his fettucini alfredo than some high school kid at olive garden who just throws it into the microwave.Bizzarofelice wrote:but the place has to keep similar dead cow slices available from coast to coast. similar suppliers and shipping time involved.smackaholic wrote:The steak places adhere to this rule maybe a little less than other restraunts because at the steak place it is all about the quality of the dead cow slice
Local place, and I'm talking one with a price comparable to Ruth's Chris, can choose a better cow slice if they so desire, as well as preparation changes.
Great story. Remind me to tell you the one about when I ate a few berries in Farmington North Caro one time at a place whose name escapes me with some chick you've never heard of. Afterwards, we did something but I have no idea what. Crazy times.Husker4ever wrote:I ate a steak in San Jose Cali 3 years ago at a highly recommended place I cannot even recall the name of
Yep, that's God's country all right. If your god is a pig-fucking inbred with the intellect and social skills of a backhoe.I'm probably just spoiled living here in Nebraska.
I'm guessing it gave you the shits somewhere over Omaha.Comet wrote:Remind me to tell you the one about when I ate a few berries in Farmington North Caro one time
I'll call the inlaws and get the name if it helps you digest the berries better. Nijo Castle or some shit like that.Comet wrote:Great story. Remind me to tell you the one about when I ate a few berries in Farmington North Caro one time at a place whose name escapes me with some chick you've never heard of. Afterwards, we did something but I have no idea what. Crazy times.Husker4ever wrote:I ate a steak in San Jose Cali 3 years ago at a highly recommended place I cannot even recall the name of
Yep, that's God's country all right. If your god is a pig-fucking inbred with the intellect and social skills of a backhoe.I'm probably just spoiled living here in Nebraska.
P.S. Not to spoil the surprise or anything, but you're getting overalls again.
I believe you are talking about Cattleman's. I am not a big steak man (I know the horrah, the horrah) but I'd kill to have Cattleman's a little closer to me. If any of you ever get the chance to dine at Cattleman's in south OKC you had better do so... and have a waffle for desert, trust me!!!Atomic Punk wrote:[I DO know there is this steakhouse down the I-35 between Oklahoma City somewhere around Moore before the Norman turnoff that has the best steaks I've ever had to this day.
Jesus, talk about overpriced. $20 to $30 per lb for steak?
BSmack wrote: Runza.
I don't think it was Cattlemen's but may have been. I thought it was a local steakhouse and it's right on the east side of the I-35 before the Norman turnoff. We have one close by here. It's pretty good for the price.SunCoastSooner wrote:I believe you are talking about Cattleman's. I am not a big steak man (I know the horrah, the horrah) but I'd kill to have Cattleman's a little closer to me. If any of you ever get the chance to dine at Cattleman's in south OKC you had better do so... and have a waffle for desert, trust me!!!Atomic Punk wrote:I DO know there is this steakhouse down the I-35 between Oklahoma City somewhere around Moore before the Norman turnoff that has the best steaks I've ever had to this day.
was that really necessary?-wolfman