Strange question for you, have you ever eaten at "the keg"? I think
it's a
Canadian chain of steak house but may be in the US as well. I only ask
because I received a $100 gift card from an employee for a Christmas gift
and Andrea and I used it the other day. (Granted the meal cost $200
after
tip but we had cocktails).
I used to go to various Kegs in the Pacific Northwest -
we had a few echo gatherings (smaller than picnics) at
Kegs in Burien, Tacoma, and Seattle, I think it was
George Elting who introduced me to the brand, and when
we pulled into the strip mall, I sort of groaned inside,
because it looked sort of like a Sizzler, but it turns
out the meat was very good. I always got the baseball
sirloin, the larger size of which is more like softball
size, perhaps bigger. This is one of the most flavorsome
cuts; my only gripe is that restaurants usually trim off
what little fat there was to begin with.
We each had the Top Sirloin rare she had the mashed potato and I opted
for the "Seafood Melody" which was a shrimp, 2 scalops, and 2 small bits
of Lobster covered with a butter sauce. (It was quite good to be honest,
but I could have done without the sauce), both meals came with a rather
nice ceaser salad to start, and fried mushroom and red pepper with the
steak.
You can ask for the sauce on the side. It might not
come out that way, but it's worth a try. A couple
nights ago, in a meal without Lilli (who doesn't
eat anything that ever lived in water), I had
buttered scallops - fished them out of the sauce
and ate them on their own, then dumped some rice
into the dish to soak up the butter (can't waste
good fat, after all).
Cocktails - I had 2 martini's which were mixed perfectly, Andrea had 2
rum and club soda's (her poison of choice).
Hah, that's going to put the bill up 50 bucks.
The steaks were cooked exactly how I BBQ them, and had just a slight
peppery flavour to them which we enjoyed.
They sell bottles of that stuff. I've learned
to ask for no seasoning, because I have to be
careful of my sodium intake, but I admit that
it tastes good except for the occasional hit
of dill weed (!). Seems to contain onion and
garlic as well as salt and pepper. Maybe some
acid component in addition.
So to sum up... for a chain restaurant we were quite happy. Price wasn't
that bad. (Remember this is Ontario Canada where the min wage is $14 an
hour). It was a good night with great service.
That's been my general experience. Lilli and I
tried to find the original in Vancouver, only to
find that it had long been gone, replaced by
several offspring - we ended up going to the one
in Yaletown. It presents considerably more
upscale than the ones stateside and with prices
that are more like your Morton's type places.
We got New Yorks for about 35 each (I needed the
fat cap, and sadly, it was almost all cut off;
she had promised to get the ribeye but ended up
changing her mind at the last minute). The
Inniskillin Cab blend was also about 30-35 for a
bottle, so that was good.
However... Morton's in Toronto is my choice for a steak. That's the best
we ever had, and I blocked the price tag from memory. ;)
Yeah, I understand that. I usually go to a
steakhouse to drown my sorrows when I have sad
things coming up (anything from a funeral to a
concert that I really don't want to play to a
visit with my brother); I've been doing so for over
40 years and have some experience, having seen the
evolution of steakhouses into vast industrial
palaces of meat, not all a bad thing. I've had a
couple really good experiences at Morton's, but
the very best have been in Argentina (of course)
and at a few of the Ruth's Chris (Crystal City,
Indianapolis, and Las Vegas; sadly, one of my
worst steaks ever was at a different Ruth's Chris
in Las Vegas). I used to like the Capital Grille
when there was just a few of them, but now they've
become a major player in the industry, which is not
a recipe for quality control. Some really good
recent experiences with Costco USDA Choice sirloins
or ribeyes cooked by me in a nonstick.
+
Quoting Carol Shenkenberger to Bill Swisher <=-
yes but other parts, it seems only on a few words and not enough to be distinctive.
I'm from a part of Ontario that has an accent. If we both make it to the
picnic I promise without knowing what I look like you will be able to
pick
me out now that I've said this.
The picnics are not that big, and most of us are
regulars, so the biggest problem is likely to be
telling Sean from Shawn.
... Desperate diseases require desperate remedies.
But one has to be careful applying the remedies.
---------- Recipe via Meal-Master (tm) v8.00
Title: Old-fashioned Sage Loaf
Categories: Meats
Yield: 8 servings
2 lb Ground beef 2 x Eggs
1 c Quick-cooking rolled oats Medium onion, grated
1 c Canned applesauce 2 ts Salt
1/4 ts Pepper 1/2 ts Leaf sage, crumbled
1 tb Bottled steak sauce
Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt,
pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3;
unmold into a shallow baking pan. Score top in criss-cross pattern and
brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour
and
15 minutes, or until brown. Source unknown
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