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I've never been, but the steak looks gorgeous.
Dry-aged fat can get really funky smelling. I guess he must use the interior trimmings.
Eisenbergs is the quintessential new york sandwich shop, full stop.
There are tons of great sandwiches in new york city, but "sandwich shop" has a specific connotation; tuna melts, egg creams, lime rickeys, etc. Eisenbergs is that archetype.
Grilling in a restaurant setting doesn't add much flavor over pan-searing, because they're all gas or electric fired. At most you get the fat dripping down and burning, which is acrid and not tasty.
At home, grilling over natural charcoal definitely adds flavor, and grilling over wood is even better.
But I agree, you don't want to add flavor to a 120-day aged steak. I'm sure it's got PLENTY. I've never eaten meat aged over 60 days, and while it was edible, that was pretty darn funky and definitely not for everybody.
A side by side taste test of meat aged over a month would be interesting to see when you hit diminishing returns. Maybe also loop in a biologist to ask how long the enzymatic action takes to subside while aging. That would make a neat article.
"Okay, now that all that shit is out of the way, normal conversation can take place."
Thanks for the assist. Since we're apparently not permitted to say anything negative, I look forward to seeing more inane "that looks tasty" responses.
Seriously though, these steaks are cooked properly (assuming you ordered them rare) but note that the delmonico cut is not dry aged. I wouldn't pay NYC steakhouse prices for a wet aged steak.
Yep we basically agree there. It's not impossible to take and display a color-accurate photograph, but no blog is going to go to the trouble for a picture of a hamburger and very few readers have a properly calibrated monitor anyway. I'm afraid I descended into pedantry, all too easy on the internet!
Well, that's not actually true. You can color-correct the photograph and have it dead-on. Of course you're not going to the trouble snapping photos of a hamburger.
Then you come to the display device, a computer monitor. Unless you work in publishing or are a digital artist, odds are your monitor isn't calibrated, since that takes an external kit, so you don't get true colors and your warmth is probably significantly off. Also many people are running laptops with cruddy 6-bit TN screens. But if you do have a good 8-bit IPS monitor that's properly calibrated, it can absolutely accurately depict the correct colors in a photograph.
Once you get past that, you get into peoples _perceptions_ of color, and the fact that the exact same shade of "red" may actually look different to different people, since eyes are organic. There's nothing you can do about that.
Nope, looks good. The burger is thinner than a giant steak, so it had less time under the salamander.
I would call that burger "dark pink", so medium-rare. I think of rare as "light red"-- it definitely is not red. But yeah, photos can be deceptive.
Not me, that burger is a perfect medium-rare, just like the man said. Nice and dark pink.
Russ and Daughter's here
You missed out, get the brussels sprouts pie next time!
Looks exactly like Motorino does over here, but maybe they're cooking for a couple seconds too long. Those ovens are so incredibly hot that 15 seconds one way or the other can make a huge difference. I'm sure they'll iron out the problems soon.
Yep, I would never order a tenderloin, but if it was placed in front of me somehow I would happily eat it.
It is super rare. But we learned that Nick likes his steak "black and blue" from an earlier post, so maybe he ordered it that way.
@Mr. Nick: Yeah, they look pretty much the same. Dark, wet-looking, red.
Oh. Yeah, I guess it's usually a slightly paler yellow, but it's not anything I would pick out as a problem. Could be a trick of the photography. The raw steak, not so much.
Bearnaise is supposed to be yellow. It's hollandaise with herbs and vinegar instead of lemon juice, and hollandaise is comprised of egg yolks and butter.
Hollandaise (and bearnaise) are delicious, but of course they do mask the flavor of a great piece of meat. If you're going to put powerful sauces on anything, tenderloin seems like the obvious choice because it doesn't have much flavor of its own.
If it's cold, how could it be anything BUT raw? It wasn't even heated, much less cooked enough to denature proteins and change the texture.
Anyway, it is definitely subjective. I would call that entrecote in wikipedia medium-rare, as it's dark pink.
It looks dark red to me, which I call raw. Obviously it's difficult tell temperature from the picture but I feel like it would be cool to the touch.
I call rare a lighter red and warm, and medium rare dark pink. Obviously YMMV.
Interestingly, unless you ordered it that way, these much more modest sized steaks are also undercooked-- the center is raw.
Raw tenderloin is pretty tasty, though, so I wouldn't send it back. Well, I would never order tenderloin in the first place, but if it was somehow placed in front of me I'd happily eat it.
Exactly, I like raw beef in carpaccio and tartare too, but there's a reason why they always use lean cuts of meat for these things. Raw fat is nasty.
Oh cool. Hope you tried the salad too!
Did you write this before I suggested the Breslin in the last entry? Just curious if great minds thought alike.
Kenji beat me to it. The center is completely raw and looks like it wouldn't even be WARM, and that gray band must be a full centimeter thick. Unless you ordered it that way, this is simply not a competently cooked piece of meat.
Try the caesar salad at the Breslin, obviously with no croutons. It is, IMO, quite honestly the best caesar salad in the world. Very simple, romaine with a great anchovy dressing and some crunchy fried parsley on top, but it is perfectly executed.
On the side, maybe get their famous lamb burger and fries, sans bun.
If you only avoided actual leavened bread, it wouldn't be a particularly interesting series of posts!
For breakfast, I went to the corner diner and had an egg white omelet, hash browns, OJ, and black coffee. I told the waiter NO TOAST! He was like 'Whhhhhhhatt?!? It's included!'
Of course they're silly, these rules are thousands of years old, developed in a pre-scientific era dominated by superstition. You either get into the spirit of the thing and enjoy the challenge or you don't.
I don't, but I still enjoy reading about it.
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