Quote: Ace2Looks like a good cut, but that steak is between medium and medium well. It's way beyond medium rare...another few minutes of cooking and there would be no pink remaining at allQuote: MDawg
Done medium rare, of course.
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When we do a take out steak, sometimes I do request that it be done rare because once placed in the container it tends to cook a bit. However, I would still rate the above steak even by the time got it upstairs on the table as medium rare or close, certainly not medium well.
Take a look especially at the second set of images, there is no way that steak I had that evening is all the way to medium by that doneness scale. Even considered via the first doneness scale, there is enough darker red in my steak to place it closer to medium rare than that scale's medium well.
"A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall." - my steak had far more pink/red than brown. "A medium cooked steak is more of a gray-brown color and a pink band in the center. They rarely have any blood and have a core temperature around 145 degrees. A medium well steak has only a hint of a pale pink left in the inside with a gray-brown throughout." - again, not much gray-brown in my steak compared to the red/pink, and there was far more than a "hint" of red/pink. I'd have to stick with saying that my steak was medium rare. 😅
In any case, I would agree that with take out or room service steaks, especially thinner steaks such as breakfast steaks, might be best to order them a stage below the desired doneness.
I bought a group of 13-ounce ribeyes from Wild Fork Foods. They all looked and weighed the same. I put one on my air grill and set the timer for eight minutes. Flipped it at the five minute mark, took it off the grill, and let it set for a few minutes and it was cooked to perfection. I wouldn't change a thing about it. A perfect rare steak.
Two nights later, repeated every step, and the steak was much more of a medium-rare than the previous one. I usually cook by the seat of my pants and consider recipes to be suggestions rather than canon.
What is this steak then?
That is a Wagyu steak delivered table side at the same restaurant from which I had received the above take-out steak. Not the same cut, but the same restaurant, a steak ordered medium rare.
Different restaurant, a Japanese Wagyu, medium rare delivered table side:
In any case, as far as figuring out when foods are grilled to perfection, it's much easier for me anyway, with fish. On the grill just lift it slightly with a turner and if it separates just so it is ready. A little harder to determine by mere lifting with fish like swordfish, but the basic premise is there.
With meat (steaks) the only sure way to know is by cutting into it but of course we never do that, so absent poking it with a thermometer I just look for the tell tale signs of medium rare such as when the blood starts coming out the top. With experience too you just learn how many minutes it should take for that particular cut on your grill or as you get better, on any grill, and also by pressing on the meat the feel of it will tell you how done it is.
I consider myself a chef and I don't do anything via cookbooks or even using measuring cups or spoons any longer. I've gone beyond the cookbooks. I'm right there with Al Pacino in Donnie Brasco when he prepares coq au vin and throws in a "punch" of salt versus measuring it (not that salt is a big ingredient in my cooking - for example when I prepare most fish I throw zero salt onto it just pepper and certain key spices tuned to which fish it is).
If I go to a restaurant, I'd order medium rare, but with all the PSA's about cooking your food to 160F, I'm thinking the slot just below well done is necessary.
Hmm, TigerWu, if you had tried some of those Wagyu steaks I have been eating lately you would be a steak convert, but you don't need to go anywhere near the level of Wagyu to love steak, any good USDA choice dry aged, or USDA Prime of any sort would probably sell you on steak, especially if it is a ribeye.
When it comes to cuts of meat, chicken fish, whatever, a few of my rules are (1) must be fresh (not previously frozen), (2) the highest quality cut available in the market, (3) with fish, I generally but not always prefer wild to farmed (some days the wild looks fresher and better, some days the farmed).
(2) as it applies to chicken for example means air chilled free range organic chicken or something along those lines.
You know how they say that the price of a bottle of wine has nothing to do with its quality? well, that does NOT apply to cuts of meat or chicken in the market. The higher the price generally does mean that it is better (with fish - not always though - sometimes the $30. or more / pound wild king salmon isn't as fresh or good as the Chilean or Scottish farmed at half that price).
Shanghai seems to have a problem feeding people who are under lockdown.
So it's not like art where it's snobbish to look in the corner to see who painted it before deciding that it is good, when it comes to meat chicken and in most cases fish I scan the date to make sure it's the most recent on the shelf, then make sure that it looks good in the first place and then - the price to see that it's the highest price in the store, and then throw it into the cart or ask the butcher to give it to me from his cabinet. I'm usually the one buying that sort of thing in our family and my attitude is that life is too short to skimp on food quality. No matter what you pay it still ends up being far less than getting the same quality at any restaurant, which even many top restaurants often cannot afford to serve the very best.
This sort of "the highest price is best" philosophy doesn't apply whatsoever to a can of beans or the like, but to cuts of meat, chicken and in most cases, fish, within the same store, notwithstanding some kind of sale going on.
Quote: billryanI hadn't had a hot dog in over two years. I ate three at a BBQ and weighed two pounds more the next day. I think something in the dogs made me retain water.
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It's the salt.
Not to mention their $2 pizza slices and $1 ice cream. And at 89¢, drinks are almost comped! ;)Quote: AlanMendelsonI crave the hot dogs at Sam's Club. $1.50 with a drink and no play is needed.
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Although, it's been a while since I dined at the Sam's Club Café.
Before I could even try it, the hot dog stand at Circus Circus' Slots a Fun was dismantled.
At a proper steakhouse, medium rare isn't so far above rare. That original photo you posted was way above medium rare. Even a bit over mediumQuote: MDawgSounds like you guys really like your steaks rare. What I (and the rest of the world) consider medium rare, you all consider medium?
At Outback I might order medium rare. At a high-end steakhouse I'd order medium
I just think you guys want your steaks rare, which is fine.
Actually this discussion reminds me of If this is a red, I want to know - what's orange? from Requiem for a Dream. In other words, if that steak and the other two I posted are medium, then what's rare? Rare would be practically uncooked based on such a scale.
Quote: MDawgThe Caesars Rewards Seven Stars annual retreat is a max of four nights and "The Retreat Benefit cannot be used consecutively with any other comp room night offer. A minimum of four nights between any such stays is required." But what if you stayed the four nights, earned four nights with play, and then stayed another ten nights or whatever based on the one night per 5000 points deal that is always available? Right, if you play hard enough you may stay practically indefinitely anywhere but I am referring to playing the minimum at some property like Tahoe where I don't even play any longer.
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This comes up every year among Seven Stars guests and I'll tell you how it gets resolved: the host takes care of it.
End of discussion. Enjoy your stay.
Quote: MDawgWith all of the casinos, I just tell the host, hey we're coming, and it's RFB + spa up front. I am at that same level for Caesars Palace. But for Caesars sister properties where I plan to not play at all, some creativity might be needed.
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With your play your host from your HOME CASINO should take care of everything at any other Caesars property.
"I know, at least twenty grand a month."
"Twenty grand? Try double that," is what he said. He would know.
Now, I don't look at it that way, but some do.
Quote: MDawgThe Caesars Rewards Seven Stars annual retreat is a max of four nights and "The Retreat Benefit cannot be used consecutively with any other comp room night offer. A minimum of four nights between any such stays is required." But what if you stayed the four nights pursuant to the retreat, earned four more nights with play, and then stayed another ten nights or whatever based on the one night per 5000 points deal that is always available? Right, if you play hard enough you may stay practically indefinitely anywhere but I am referring to playing the minimum at some property like Tahoe where I don't even play any longer.
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I can tell you that on at least one occasion my wife and I took a fully comped trip (airfare, limo, RFB) to Harrah's Tahoe and didn't play a single dollar at the property. There were no unexpected consequences,
At Delilah's at WYNN they serve a pretty good Beef Wellington, but over all Delilah's is probably more about the Supper Club experience and entertainment than the food. Be sure to get a table with a good view of the main stage. Reserve in advance. The food is quite good, but expensive.
Wagyu Beef Wellington. 12 oz filet mignon, herbed crepe, porcini mushroom duxelles, puff pastry, black truffle pomme purée, madeira wine jus.
If you hadn't said it was "Beef Wellington", I would have thought it was some form of sushiQuote: MDawg
Is this Beef Wellington medium rare? 😆
Quote: MDawgIs this Beef Wellington medium rare? 😆
At Delilah's at WYNN they serve a pretty good Beef Wellington, but over all Delilah's is probably more about the Supper Club experience and entertainment than the food. Be sure to get a table with a good view of the main stage. Reserve in advance. The food is quite good, but expensive.
Wagyu Beef Wellington. 12 oz filet mignon, herbed crepe, porcini mushroom duxelles, puff pastry, black truffle pomme purée, madeira wine jus.
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If they cooked it longer, the pastry would be burnt.
You may even freeze a bunch of the mushroom duxelle and use that in the future, thawed out, to make more of the mini filet mignon puffs.
Point being that one way to make these Beef Wellingtons is to cook the pastry always the same such that the end doneness of the steak inside them then depends on how long they were cooked before being wrapped up.
I believe whiskey is also an acquired taste. Tastes better every yearQuote: MDawgThere are different foods that are either acquired tastes or hard to make that are worth eating at times. Truffles. Caviar. Uni. Wagyu beef. Soft shell crab. Even something like risotto. The list goes on.
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I have newer stuff too. After I watched Mississippi Grind I bought a bottle of Woodford Reserve. Baccarat edition, of course. 😅
I am not a wine collector, but I have some very old champagnes, which, who knows if they are still drinkable.
Quote: AlanMendelsonI'm not a drinker but I remember Jim Beam bottles having a collector series. This goes back 60 years ago. Do they still have these collector bottles ?
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I have a small collection of military bottles that McCormack distributed in the late 60s/early 70s but newer bottles are few and far between. They apparently were very popular in their day and a few command nice premiums bit most can be found empty in the $10-$25 range. All of mine are 4/5s of a quart, so perhaps they stopped when they converted to the liter sizes in the early 1970s.
My most recent was a John Paul Jones from 1969.
Quote: MDawgI recall conversations with some casino hosts and bartenders in 2021, who were complaining that top shelf liquors were hard to come by. I assume people were drinking them all up during the pandemic and they were probably in short supply too, for whatever reasons.
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Having worked with taverns during the pandemic I can tell you that getting many brands of liquor were difficult. Mainly it just seemed that many of the suppliers were sold out and then had logistics problems getting the product to market when produced.
Quote: MDawgI recall conversations with some casino hosts and bartenders in 2021, who were complaining that top shelf liquors were hard to come by. I assume people were drinking them all up during the pandemic and they were probably in short supply too, for whatever reasons.
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I'm having trouble finding certain varieties of bottled in bond booze for family. That stuff should be pretty easy to come by. I shouldn't have to go bootlegging; it should just be in stock at the big liquormart in town.
I expect trouble for Pappy, Weller, or Blanton's. Those are limited quantity allocated release bottles - usually gotta bribe someone.
Quote: MDawgPeople rallying around MDawg's winning ways.
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you present yourself as a whale or mini whale (as you say) who just about always wins
you love the attention this gets you_________ everybody knows baccarat is a luck game (with a very few exceptions which don't apply to you)
it's a shame that you can't prove your winning system on paper, mathematically - because if you could_________
𝙞𝙩 𝙬𝙤𝙪𝙡𝙙 𝙗𝙚 𝙤𝙣𝙚 𝙤𝙛 𝙩𝙝𝙚 𝙜𝙧𝙚𝙖𝙩𝙚𝙨𝙩 𝙖𝙘𝙘𝙤𝙢𝙥𝙡𝙞𝙨𝙝𝙢𝙚𝙣𝙩𝙨 𝙞𝙣 𝙩𝙝𝙚 𝙝𝙞𝙨𝙩𝙤𝙧𝙮 𝙤𝙛 𝙜𝙖𝙢𝙗𝙡𝙞𝙣𝙜 𝙖𝙣𝙙 𝙢𝙖𝙩𝙝𝙚𝙢𝙖𝙩𝙞𝙘𝙨
and you would be getting a whole lot more attention then you get now_________ which is what you crave
why, you would be known all over the world - children would be taught about your great accomplishments during their school days
what a pity you can't prove anything__________and the world wags on
oh, right - I almost forgot________IIRC your system depends on you somehow mystically anticipating the streaks - it's not based on logic or mathematics
.
To whom much is given, much more is expected, but only as much as you can handle. Obviously, it takes a very special man to be able to take everything that has been thrown at mdawg and survive. Most folks would be content with their good fortune, but not our mdawg. He insists on sharing his good fortune with the world, taking time out to entertain the unwashed and giving them something to aspire to.
And for this, some people mock him.
Quote: billryanIf Mdawg didn't exist, someone would invent him. People want a hero. People need a hero. When we come home from a 15-hour shift at our mind-numbing meaningless job to our even less meaningful lives, it is good to be able to live vicariously through someone who selflessly documents his many blessings.
To whom much is given, much more is expected, but only as much as you can handle. Obviously, it takes a very special man to be able to take everything that has been thrown at mdawg and survive. Most folks would be content with their good fortune, but not our mdawg. He insists on sharing his good fortune with the world, taking time out to entertain the unwashed and giving them something to aspire to.
And for this, some people mock him.
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his fabulous predictive abilities have become apparent to everyone - and are indeed fully documented - beyond even a shadow of doubt
he should put those abilities to use in the Powerball Lottery
I'm not saying he could hit it every single time but surely he could hit it with one out of twenty cards or maybe he would need 25 - no big deal
and then he'd get a payoff sometimes in the tens of millions of ______$$$$$$$________it would be easy as pie for him__________no sweat at all
.
All it takes is one or two big bets to win $10k or more.
And I'm sure that's what happens: he quits when ahead, which makes no sense to those of you who follow math because you think it's one long session.
Quit while you’re ahead is like the martingale “strategy”, which does not change the house edgeQuote: AlanMendelsonI believe Mdawg.
All it takes is one or two big bets to win $10k or more.
And I'm sure that's what happens: he quits when ahead, which makes no sense to those of you who follow math because you think it's one long session.
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Unless you’re cheating or counting cards, the edge is what it is. Betting systems only change variance
Anybody can and will have some nice wins if they play enough, especially if they vary their bets a lot. But over the long haul their losses will exceed their wins by the edge %, guaranteed. No one can beat Father Math in the long run.