| Rare | 6% | 6% - 5 | ||||
| Medium-Rare | 51% | 51% - 42 | ||||
| Medium | 27% | 27% - 22 | ||||
| Medium-Well | 9% | 9% - 8 | ||||
| Shoe leather | 4% | 4% - 4 | ||||
| Total: 81 | ||||||
look dude its like that old pizza hut commercial (or dominos not sure). anyway they had some new dessert and went into some swank santa monica bakery or cafe full of yuppies and didnt tell them it from pizza hut. they were loving it and breaking it down like it was fancy food. had they seen the pizza hut box i bet the response would have been negative.Superior Mind wrote:
Bollocks it is then.
Last edited by 11 Bravo (2011-05-18 17:42:36)
Called "char rare" in these parts.Buckles wrote:
I like a vet on hand when I eat mine.
Searing hot pan, whack the steak in, flip it over, seal the sides and done. should have a half mm of cooked meat then raw in the middle.
there's your problemPoseidon wrote:
Ruby Tuesday
Poseidon wrote:
Well yeah, it was to be expected.
My brother ordered two draft Blue Moons and they were both flat, the salad bar was out of plates and pretty much empty and the cheddar biscuits sucked. Maybe it was just that day and I hadn't been to a regular RT's in a few years, but my image of them is pretty tarnished. I've been the RT's in Times Square but that's one of a kind, and was fantastic. Totally different, upscale dining experience. Went before I saw How To Succeed on Broadway.FEOS wrote:
Never had a problem with Ruby Tuesday's. But then again, I would never order a steak there, either.
I'm back on Long Island. I'm not really travelled in steakhouses but if I'm ever out in Jersey for anything other than Six Flags I'll definitely look it up.Macbeth wrote:
Ruby Tuesday...you were expecting a great steak? You have to go to place that specializes in steak to get a good one.
If you are still in the NYC take a day and go to a place in Hoboken's called Arthurs. It's a steak place. They make excellent steak.
lol... someone's parroting their class notes. textbook undergraduate bollocks.Superior Mind wrote:
@ 11: Tbh it's a really complicated question to answer. I suggest reading some Pierre Bourdieu for some insight. Read: habitus
horrific misreading and misunderstanding, too. total facepalm.Superior Mind wrote:
Best I can explain right now:11 Bravo wrote:
no thank youSuperior Mind wrote:
@ 11: Tbh it's a really complicated question to answer. I suggest reading some Pierre Bourdieu for some insight. Read: habitus
Authentic Mexican food is defined by the inherent histories within Mexicans and Mexico. Remove one ingredient (food, place, person, etc.) and something that we cannot quite put words to is lost.
The Ruby Tuesday restaurants, like Applebees and Ram Borders are of inconsistent quality. Sometimes you luck out, and sometimes you get served a rubber mat.Macbeth wrote:
Ruby Tuesday...you were expecting a great steak? You have to go to place that specializes in steak to get a good one.
If you are still in the NYC take a day and go to a place in Hoboken's called Arthurs. It's a steak place. They make excellent steak.
I know his writings don't apply directly to cuisine, but I've been able to use habitus to explain aspects of food culture. And why shouldn't I be using what I learn in school? That's why I'm there. Instead of marking me as wrong, explain why. As far as I'm concerned all ethnographic theory is so convoluted that they are easy to fit into whatever argument you have.Uzique wrote:
horrific misreading and misunderstanding, too. total facepalm.Superior Mind wrote:
Best I can explain right now:11 Bravo wrote:
no thank you
Authentic Mexican food is defined by the inherent histories within Mexicans and Mexico. Remove one ingredient (food, place, person, etc.) and something that we cannot quite put words to is lost.
Last edited by Superior Mind (2011-05-21 20:27:42)
Last edited by Uzique (2011-05-22 05:37:43)