Favorite Classy Dish

[Badgepack]

I've had some of those gyros in college town, right? Not bad, but not even close to the ones at Parthenons.

[Patler]

PARTHENON'S IS THE GREATEST GYRO PLACE IN THE WORLD; I miss that State Street Joint so much.

Nope, the best gyro places are the various walk up vendors in Athens, At least they were 35 years ago!

[Tyrone Bigguns]

PARTHENON'S IS THE GREATEST GYRO PLACE IN THE WORLD; I miss that State Street Joint so much.

Nope, the best gyro places are the various walk up vendors in Athens, At least they were 35 years ago!

Are you tryin to say that some dang greeks are better than Mericans? You best take that talk elsewhere.

[Iron Mike]

Coquilles St. Jacques Recipe
Ingredients
1 1/2 lbs. sea scallops
1 1/2 cups dry white wine
1/2 teaspoon sea salt
1/4 teaspoon white pepper
3 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 onion, finely chopped
1/4 cup chopped mushrooms
2 Tablespoons grated swiss cheese
2 Tablespoons bread crumbs

Directions
Combine scallops, wine, salt and pepper in a large saucepan. Slowly bring to a boil and simmer for 5 minutes and then drain the cooking liquid and set aside for use later. Remove the scallops from the pan and cut into 1/2 inch pieces. Heat 2 tablespoons of butter in the saucepan add onions and saute on low until the onions are soft, about 10 minutes. Add flour. Stir in cooking liquid that was set aside and milk. Bring to a boil reduce heat an cook for 3 minutes, stirring constantly. Add scallops and mushrooms. Cook for another 5 minutes stirring occasionally. Remove from heat and add swiss cheese. Mix well. Fill buttered casserole with scallop mixture. Sprinkle with bread crumbs and dot with remaining butter. Broil until top is browned. Serve hot.

mmmm mmmmmm mmmmmm.....................

[Little Whiskey]

Best classy dish: Give me a good Porterhouse or a Filet Mignon with a nice baked potato at a fine steakhouse.

keep that away from jack, cause he would slather A1 all over it!! damn commi!!

[FavreChild]

Either that or he'd char the hell out of it.

Filet mignon is meant to be medium-rare. No exceptions.

[Badgepack]

This past weekend,

Bacon wrapped filets, with garlic butter
Sweet corn in a cajun salsa butter stuff
Loaded bake potatoes

all on the grill, damn good dinner.

[Little Whiskey]

Either that or he'd char the hell out of it.

Filet mignon is meant to be medium-rare. No exceptions.

wrapped in bacon that still has a little wiggle left in it. hell, jack is probably hunched over losing his lunch as he is reading this.

he might as well eat a hamburger if he's going to burn the hell out of it and pour katchup all over it!!

[Deputy Nutz]

I love medium-rare steak, only problem is that I empty my colon about 30 minutes later.

My favorite steak place is MR. B's. They give you a couple of diiferent sauces to go with your steak. That is the only time I ever put anything on my meat.

[Tyrone Bigguns]

You NEED a sauce, depending on the cut of the meat.

Filet, because it lacks fat, depends on a sauce or flavoring. Hence bacon wraped filets, smothered in mushrooms, hollandaise, bordelaise, etc.

I good cut of meat with proper fat doesn't need much more than salt and pepper.

What is unequivocally true is that cooking a steak or good cut of meat past medium kills the flavor and makes the meat tougher. Course you gotta eat it the way you like it, but I would suggest trying to broaden one's palate.

When I use to work in fine dining anyone that ordered a steak past medium was thought of as a moron by most of the staff. And, asking a the chef to cook a steak well done was very rough as they take it personal that someone wants them to ruin their product. Not a fun time having them blame you for the customer's taste. What makes it even worse is that cooking a filet to well takes a long time so the chef just stews on it, hating you and the customer. Woe to the server who takes an order of well done on a filet without asking the customer if they want it butterflied.

[Harlan Huckleby]

Rare is the only way I want a steak. "I want it to scream when I bite into it" is the old texas saying.

Prime rib is my favorite indulgence.

[MJZiggy]

Rare is the only way I want a steak. "I want it to scream when I bite into it" is the old texas saying.

Prime rib is my favorite indulgence.

You buyin'?

[Harlan Huckleby]

I'm gonna be thinking about prime rib this afternoon.

[Little Whiskey]

You NEED a sauce, depending on the cut of the meat.

Filet, because it lacks fat, depends on a sauce or flavoring. Hence bacon wraped filets, smothered in mushrooms, hollandaise, bordelaise, etc.

i don't think A1 constitutes a "sauce"

[Harlan Huckleby]

A1 is a boch ketchup. It forms at the top of ketchup barrels after aging.

A1 is lame, but restaurants go with it because it has been around forever.

And as long as I'm ranting, I'm a fan of pepper sauces. Yet restaraunts carry tobasco because it's been around since the 1940's. It is impossible to find a worse pepper sauce than tobasco.