T1B

I know this is the "cooking" forum and the fuck all, but since it has to do with food, I thought I'd post it here.

The girlfriend (I know, stunning) and I have birthdays a week apart, so we decide to combine them and spend the money on a "nice" place. She had suggested Fogo de Chao in DC because she went to the one in Atlanta one time and liked it, and because it had 10 different cuts and types of meat, how I could I resist? I knew the dinner would be more than I've ever paid before, but I figured if I didn't drink and kept the sodas to 1, I could justify it.

For those who don't know, Fogo de Chao is a "Brazilian steakhouse" where it's shutyomouth style (all you can eat) and they bring the meats around to the tables. They also have a huge salad bar that is actually pretty good and something Mikey would definitely approve of. I ate a shitload of ginormous asparagus stalks, but they served the 'gus cold, which kind of sucked. I prefer warm asparagus.

I thought we got the money we paid for. The food was outstanding. I had every different cut of meat except for the shit they didn't have on the menu. Some of the cuts were really salty, but only a few. The pork was especially outstanding and the chicken was pretty good, too. But yes, the meats were the best.

Service was great, too. The meat was constantly coming around, we were offered every cut at least twice. Our hot waitress overhead me asking my girlfriend where the pork was, and she had a guy bring it over to me. A secret to success at Fogo De Chao is not skipping lunch but having a lighter lunch later to prime your stomach. If you're starving, you'll eat too much too fast. Having a "primed" stomach will help you expand it as you take your time eating.

[zyclone]$50 per person for dinner[/zyclone] But we decided not to buy drinks so try to keep cost down. Next time I go, I'll take a half-day on a Friday and go for lunch, which is a much more reasonable $30 per person. And it will give you time to sit around and do nothing as that's all you'll want to do. It is not the place to go before a night on the town unless money is no object.

On a scale of 1-10, I rate it a 8.75. Maybe I'll come back sometime in the next couple years.

http://www.fogodechao.com/

Screw_Michigan wrote:I know this is the "cooking" forum and the fuck all, but since it has to do with food, I thought I'd post it here.

The girlfriend (I know, stunning) and I have birthdays a week apart, so we decide to combine them and spend the money on a "nice" place. She had suggested Fogo de Chao in DC because she went to the one in Atlanta one time and liked it, and because it had 10 different cuts and types of meat, how I could I resist? I knew the dinner would be more than I've ever paid before, but I figured if I didn't drink and kept the sodas to 1, I could justify it.

For those who don't know, Fogo de Chao is a "Brazilian steakhouse" where it's shutyomouth style (all you can eat) and they bring the meats around to the tables. They also have a huge salad bar that is actually pretty good and something Mikey would definitely approve of. I ate a shitload of ginormous asparagus stalks, but they served the 'gus cold, which kind of sucked. I prefer warm asparagus.

I thought we got the money we paid for. The food was outstanding. I had every different cut of meat except for the shit they didn't have on the menu. Some of the cuts were really salty, but only a few. The pork was especially outstanding and the chicken was pretty good, too. But yes, the meats were the best.

Service was great, too. The meat was constantly coming around, we were offered every cut at least twice. Our hot waitress overhead me asking my girlfriend where the pork was, and she had a guy bring it over to me. A secret to success at Fogo De Chao is not skipping lunch but having a lighter lunch later to prime your stomach. If you're starving, you'll eat too much too fast. Having a "primed" stomach will help you expand it as you take your time eating.

[zyclone]$50 per person for dinner[/zyclone] But we decided not to buy drinks so try to keep cost down. Next time I go, I'll take a half-day on a Friday and go for lunch, which is a much more reasonable $30 per person. And it will give you time to sit around and do nothing as that's all you'll want to do. It is not the place to go before a night on the town unless money is no object.

On a scale of 1-10, I rate it a 8.75. Maybe I'll come back sometime in the next couple years.

http://www.fogodechao.com/

Ate at a place like that in NYC about 10 years ago. Can't remember the name but it could have been the same. About the most awesome spread, for dinner, that I've seen.

Been to some pretty good shutyomouth style places for brunch. Always nice to have bottomless champagne/mimosas.

(This deal at the Hotel del Coronado is up to $79.50 for adults a while since I've been there...)

http://www.hoteldel.com/uploadedFiles/T ... chMenu.pdf

My capacity for gluttony isn't what it was 20 years ago but I'm pretty sure I could eat $80.00 worth of king crab and still go back for dessert.

Shouldn't we call those places "Until They Meet shutyomouth"-Style?

You think $50 a head is expensive
You Mericans are so spoilt with all your Dollar Menu places
You better save your pennies bigtime if you Come to Sydney to eat esp now the Aussie & American dollar are on par
If you eat at Black by Ezard the steakhouse at The Star Casino where My salon is located it will bankrupt half of you!
They will charge you $95 for a STRIPLOIN 600 day grain fed wagyu MBS 9+ 180g & you still have to pay for Sauces & sides on top of that!
http://www.star.com.au/sydney-restauran ... e-menu.pdf

missjo wrote:You think $50 a head is expensive
You Mericans are so spoilt with all your Dollar Menu places
You better save your pennies bigtime if you Come to Sydney to eat esp now the Aussie & American dollar are on par
If you eat at Black by Ezard the steakhouse at The Star Casino where My salon is located it will bankrupt half of you!
They will charge you $95 for a STRIPLOIN 600 day grain fed wagyu MBS 9+ 180g & you still have to pay for Sauces & sides on top of that!
http://www.star.com.au/sydney-restauran ... e-menu.pdf

$50 is not all that expensive but it's more than your average restaurant dinner. Certainly I've paid much more than $50 per person, but generally a lot of that cost is for the talent and work that go into creating a memorable combination of flavors, colors, textures, service, etc. Anybody who pays $95 (whether its Ozzie or American dollars) for a naked piece of charbroiled beef at a casino restaurant, I don't GARA who raised it or where, has either just won big at the tables or is out to impress somebody with their disposable income.

BTW...if you need to put sauce on it to make it edible you've already wasted your money.

$100+ for a meal (before wine) and they tack on a 2% surcharge to use a credit card?

Yep, a real classy joint you've got there.

missjo wrote:They will charge you $95 for a STRIPLOIN 600 day grain fed wagyu MBS 9+ 180g & you still have to pay for Sauces & sides on top of that!

In a casino?

See, here in the Good Ol' US of A, we have this place called "Las Vegas," and that's about what you'd expect to pay just about anywhere on The Strip for a steak dinner.

We also have this very popular chain called Ruth's Chris(sup Zy), where dropping a hunsky isn't unheard of.

Sounds like Screwy and his beard did well.

Dinsdale wrote:...Ruth's Chris...

I don't care what anybody thinks, but...


motherfukken RACK Ruth's Chris



That place is pure "beef porn" for me.

Yeah but do they char broil or pan-sear?

Enquiring minds want to know.

Screw_Michigan wrote:Brazilian steakhouse

Had that once on my last holiday, one of the best meals I've ever had. The waitress was stunning, but must have had a row with someone, she threw the food about and stomped around. Sort of ruined it

Decent reminder to try round II.

Screw_Michigan wrote: But we decided not to buy drinks so try to keep cost down.

What a classless douche. Stick to Applebees and TGI Friday's, you lame faggot.

mvscal wrote:

Screw_Michigan wrote: But we decided not to buy drinks so try to keep cost down.

What a classless douche. Stick to Applebees and TGI Friday's, you lame faggot.

Give him a break -- I'm pretty sure anyone who has ever read any oif his posts realizes dude is pretty much clueless when it comes to things like getting a woman liquored up on her/your birthday, and the benefits that can be reaped.

Dinsdale wrote:...dude is pretty much clueless when it comes to things like getting a woman liquored up on her/your birthday...

This is probably the only thing that ends up moist on the evening of Screwey's birthday bash:









I'm sorry Screwey...please don't hate me. It's just my natural instinct.

Dinsdale wrote:

mvscal wrote:

Screw_Michigan wrote: But we decided not to buy drinks so try to keep cost down.

What a classless douche. Stick to Applebees and TGI Friday's, you lame faggot.

Give him a break -- I'm pretty sure anyone who has ever read any oif his posts realizes dude is pretty much clueless when it comes to things like getting a woman liquored up on her/your birthday, and the benefits that can be reaped.

That isn't the point either. The point is that fine wine is part of a fine meal and, if you are going to splurge, then you need to factor in a bottle of wine or bring your own and pay corkage.

Leave it to a mop driving clodhopper like Screwy to go out to a decent restaurant and economize on beverages. I'm sure he also bought his date a wrist corsage of plastic flowers.

He would've splurged for real flowers if only she would've gone halfsies on the cab fare.

Yeah, he needs the spare change for the laundry room.

I just looked through the Fogo de Chao menu and they season every cut of beef they serve.


Yet you went on a brimstone and fire fundamentalist sermon over my seasoning either a porterhouse or a T-bone.


And according to you...

mvscal wrote:Leave it to a mop driving clodhopper like Screwy to go out to a decent restaurant

mvscal wrote:
What a classless douche. Stick to Applebees and TGI Friday's, you lame faggot.

So those are the places where you feel comfortable enough to lecture the cooking staff over the way they prepare steaks the way you do here?


You're a man of real integrity there.

Toddowen wrote:

mvscal wrote:
What a classless douche. Stick to Applebees and TGI Friday's, you lame faggot.

So those are the places where you feel comfortable enough to lecture the cooking staff over the way they prepare steaks the way you do here?


You're a man of real integrity there.

You ever eat there? Someone needs to tell them how.

R-Jack wrote:
You ever eat there? Someone needs to tell them how.

I'm starting to doubt that Mvscal is man enough to complain to the Applebees cooks. He probably sees the cholos who seasoned and fired his steak , complains to his wife, and then tells the waitress who drops off the check that everything was splendid.

afaic, because of his two sets of standards, he's lost all steak cred.

He's probably devastated...

FLW Buckeye wrote:He's probably devastated...

Well... Regardless, I've lost a lot of respect for the guy. He obviously doesn't walk the talk.

Toddowen wrote:Yet you went on a brimstone and fire fundamentalist sermon over my seasoning either a porterhouse or a T-bone.

I have no memory of that at all. What did you season them with? Ketchup?

IIRC, Todd didn't talk about seasoning a porter or T-bone. He talked about marinading one, which would be a perfectly good reason for anyone to have Carte Blanche in calling him a fucking idiot.

I figured it was something like that. Of course even Tarddblowin knows the difference between seasoning and marinading hence the lie.

One thing that is for certain is that Todd could fuck up a quality steak to the point that Screwy would splurge for drinks just so he could wash it down.

R-Jack wrote:One thing that is for certain is that Todd could fuck up a quality steak to the point that Screwy would splurge for drinks just so he could wash it down.

So I suppose one wouldn't marinade to impart some flavor into the cuts of steak in question? Mvscal the traditionalist said that it
sacriledge to add anything onto those cuts. And in so doing he has now gone back on his word of honor. Why believe anything he says now after that? He's no better than myself or yourself.

And as for Screwy, I agree that he yidded it up while at that place. No drinks? Especially some of the specialty ones I see on that menu. What the fuck, Screwstein? You even went so far as to plan your apettite a day ahead in order to get the most for your coin. Did you mention this to the yenta you brought along? That musta impressed her plenty.

Toddowen wrote:So I suppose one wouldn't marinade to impart some flavor into the cuts of steak in question? Mvscal the traditionalist said that it sacriledge to add anything onto those cuts. And in so doing he has now gone back on his word of honor.

You're a shit-trolling drunkard. You damn well know the difference between marinading and seasoning and, no, a porterhouse or T bone doesn't need anything other than a little salt and pepper but you can season it any way you choose.

mvscal wrote:and, no, a porterhouse or T bone doesn't need anything other than a little salt and pepper but you can season it any way you choose.

I will season it any way I choose and without your advice.

It's not like salt and pepper are the only seasonings in the world. Some like myself enjoy the flavors of the vinegars used in marinades.


And so you're not a shit fucking troll? You're just completely in earnest at preaching utter horseshit as gospel? Gotcha.

Acids do a lot more than impart flavor, you fucking moron. If you simply "enjoy the flavor of vinegar," then just splash some on after you cook it.

Now fuck off, you tedious, leghumping psychopath.

I do splash vinegars onto foods. I never toss pickle brine and happen to go through a bottle of Sarson's about every two weeks from splashing it onto fries, vegatables, breads. Heck, I ain't even past a nice little shot of the stuff before it goes back in the fridge.

But why not marinade? Make the meat as tender and juicy as possible?

Or maybe that darkie gene that wants to burn the shit out of everything and gnaw flesh from the bone is rearing it's wooly head on your family tree? Wouldn't ome as any surprise to me.

Toddowen wrote:But why not marinade? Make the meat as tender and juicy as possible?

On a roast, brisket (I don't), or a lean piece of flank, why not?

But bring that shit anywhere near a perfectly good strip, ribeye, porterhouse or tenderloin, and I will fight you. You're as bad as AP wanting to rub a whole shaker of Tony Chachere's into a slab of ribs. Stupid chowd.

Toddowen wrote:But why not marinade? Make the meat as tender and juicy as possible?

Because a porterhouse already is as tender and juicy as possible, idiot. Don't fuck with it or, if you just can't help yourself, use your spice rub just before grilling.

Truman wrote:

Toddowen wrote:But why not marinade? Make the meat as tender and juicy as possible?

On a roast, brisket (I don't), or a lean piece of flank, why not?

But bring that shit anywhere near a perfectly good strip, ribeye, porterhouse or tenderloin, and I will fight you. You're as bad as AP wanting to rub a whole shaker of Tony Chachere's into a slab of ribs. Stupid chowd.

I will do what I want with my meat. And if I want a T-bone to come out with the kind of mushy juiciness and seasoning that a Montreal steak marinade packet gives, than that is exactly what I am going to do. And I don't give a fuck what rattles your self proclaimed experts teacups.


And don't call me "stupid chowd". Call me anything but that if you want to maintain any sort of internet friendhsip based upon mutual respect. Anyone who knows me knows how much I despise all things chowd. {Well...now that I think of it, clearbroth clam chowder gets a pass.}

Toddowen wrote: I never toss pickle brine

WTF do you use that for, your weekly douche?

Mikey wrote:

Toddowen wrote: I never toss pickle brine

WTF do you use that for, your weekly douche?

I drink it.

Toddowen wrote:And don't call me "stupid chowd". Call me anything but that if you want to maintain any sort of internet friendhsip based upon mutual respect.

I kind of doubt that internet friendship is very high on mvscal's priority list.

The reason you don't marinate a steal, you stupid fucking chowd, it that by soaking in water, you're rendering the fat (aka "juice") outy of the meat before you even cook it.

Cooking a steak involves keeping the "juice" IN the steak.

Hence the reason why only the cheap-shit steaks ever get marinated.

Light coming on yet?

A marinated steak will NEVER be as juicy as its non-marinated counterpart.

Dinsdale wrote: you stupid fucking chowd

Now THAT attitude stinks worse than your patchouli scent masking the month long buildup of natural body odor from your upper left O0gie underarms.

Mix in a bath more oftener you Fuggen 0Ogie.