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      12-17-2013, 03:16 PM   #67
i dunno
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looks good but im really not a fan of fillets. my favorite cut has to be ribeye especially the ribeye cap.
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      12-17-2013, 04:02 PM   #68
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so after seeing Nemesis's plate of Houston's, I went to a restaurant called J.Alexander's: http://www.jalexanders.com/aboutus.php

J.Alexanders is where the old Houston's used to be.

J.Alexander's is served in only 12 states across the country.

as of today, this has been the best center cut filet I have ever eaten - ever.

when I asked for it pink, they brought it to me pink !!!!!!











Perfection!!!

Noooo, they only have locations in Houston and San Antonio
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      12-17-2013, 04:10 PM   #69
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Lunch today. Pumpkin and ricotta filled ravioli with sage brown butter sauce -




http://andiamoitaliano.com/

I'd rate it a 5.5/10. I wouldn't recommend it.

Aww man Litos' pictures have me hankering for some meat now. I'll have to make a trip to one of our resident steakhouses tonight
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      12-17-2013, 04:39 PM   #70
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damn there's some good food in here...
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      12-17-2013, 10:44 PM   #71
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Lunch today. Pumpkin and ricotta filled ravioli with sage brown butter sauce -

http://andiamoitaliano.com/

I'd rate it a 5.5/10. I wouldn't recommend it.

Aww man Litos' pictures have me hankering for some meat now. I'll have to make a trip to one of our resident steakhouses tonight
of course its not good. theres no meat in those ravioli.
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      12-17-2013, 11:29 PM   #72
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Dinner today. Pickled yuzu lemonade (amuse bouche). Lobster bisque with creme fraiche. Prime dry aged filet with cheese grits, braised brusselsprouts, and bordelaise sauce. Candied pistachio and walnut warm apple tart.






http://www.driskillgrill.com/menus/austin-dining-menus

Accolades: The Driskill Grill is allegedly haunted
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      12-17-2013, 11:57 PM   #73
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Did someone say creme fraiche?!
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      12-18-2013, 12:55 AM   #74
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I let the wife throw the topping on sometimes, thats the only pic I have.

My favorite is genoa salami and mushroom.

One batch of dough is good for six pizzas so you can get creative from time to time.
theres nothing like homemade pizza
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      12-18-2013, 02:33 AM   #75
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prob had one of the best steaks i've ever tasted last month at a place called la folie in san francisco.

A5 Grade Miyazaki Wagyu Ribeye, Bearnaise Croquette, Bone Marrow Custard, Bordelaise Sauce


even came with the wagyu certification from japan lol
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      12-18-2013, 08:37 AM   #76
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Did someone say creme fraiche?!
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      12-18-2013, 11:41 AM   #77
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So much scrumptious looking food....now I must decide what lunch is.
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      12-18-2013, 12:35 PM   #78
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      12-18-2013, 12:38 PM   #79
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      12-18-2013, 12:40 PM   #80
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prob had one of the best steaks i've ever tasted last month at a place called la folie in san francisco.

A5 Grade Miyazaki Wagyu Ribeye, Bearnaise Croquette, Bone Marrow Custard, Bordelaise Sauce


even came with the wagyu certification from japan lol
Damn that plate looks Michelin star-caliber. This is the one fatal flaw of Austin. We have decent restaurants but we don't have any Michelin star restaurants and maybe 1 or 2 Michelin star-caliber restaurants.

I think one restaurant one time served Wagyu or Kobe beef but it's pretty rare (not the meat temperature, but the probability of occurrence ).
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      12-18-2013, 01:18 PM   #81
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Originally Posted by NemesisX View Post
Damn that plate looks Michelin star-caliber. This is the one fatal flaw of Austin. We have decent restaurants but we don't have any Michelin star restaurants and maybe 1 or 2 Michelin star-caliber restaurants.

I think one restaurant one time served Wagyu or Kobe beef but it's pretty rare (not the meat temperature, but the probability of occurrence ).
i think la folie is a 1 star. honestly the Michelin system is very biased in terms of how they rate and where they choose to publish guides. i think a lot of 1 stars are better than 2 or 3 stars, and a lot of unranked restaurants are better than ones with stars. just eat good food wherever it is and be happy

you have to be careful with wagyu served in the states. 99% of it is domestic wagyu which is crossbred with angus. purebred wagyu from japan is hard to come by so you gotta ask the server if you see it on the menu. the difference is astronomical. you gotta at least try real wagyu once.

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      12-18-2013, 01:51 PM   #82
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Does anyone here do much cooking themselves?
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      12-18-2013, 01:56 PM   #83
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Does anyone here do much cooking themselves?
I'm usually the one that cooks dinner but I'm no chef. It is something I would like to delve into at some point though...
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      12-18-2013, 02:04 PM   #84
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I'm usually the one that cooks dinner but I'm no chef. It is something I would like to delve into at some point though...

Cool, well post some of your favorite things that you cook.
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      12-18-2013, 02:27 PM   #85
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Does anyone here do much cooking themselves?
nope.

there is a person in my house with a vagina that does that for me.....
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      12-18-2013, 02:37 PM   #86
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Bison burger from Ted's Montana Grill @ company Christmas lunch
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      12-18-2013, 03:02 PM   #87
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Does anyone here do much cooking themselves?
I do
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      12-18-2013, 03:11 PM   #88
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nope.

there is a person in my house with a vagina that does that for me.....
Women are good cooks, but men make the best chefs, and chefs make the best food.
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