DJ’s Masters Menu

[LeoLeo99]

4 hours ago, bladehunter said:

Looks pretty tasty to me !  And I’m not a ribs guy either lol.  But I’ve ate a few in my day.  

I love the menu.  Filet mignon is the only steak I eat.  

 

I hope the pigs in blanket are not gourmet style.  Keep it simple. 

[bscinstnct]

2 pound marinated flank steak!

 

Eat it up then like make sangwiches for 2 days

 

Oh god

 

Even my avatar want some 🤣

 

 

Edited April 2, 2021 by bscinstnct

[bladehunter]

6 hours ago, TheIncelGolfer said:

The thigh is the best part of any fowl, excluding water varieties. The breast is for girls on diets while the thigh is for the gourmand. Yes, the thigh is the patrician's choice, Mr.... Hunter, was it? 🧐

Lol.  To each his own I guess.  As a kid the adults got the choice of bird parts.  I’m from a big family so usually a couple birds at once.  We kids were always stuck with the legs and wings.  Thus I’ve never preferred  dark meat once reaching the ability to pay my own way. 

[bladehunter]

2 hours ago, LeoLeo99 said:

I love the menu.  Filet mignon is the only steak I eat.  

 

I hope the pigs in blanket are not gourmet style.  Keep it simple. 

Yep.  I hope everyone here understands that I’m just saying that there is no actual “better cut of meat “ as its all personal preference.       
 

I only commented because I’ve had this conversation so many times with clients from out of town.   If I’m entertaining them , either at my place or out , it’s seems to come up.  Usually it’s like this “ wow. I’ve never had a fillet this good , I usually prefer xyz “.      I get them from a local place too.  And usually they’re so tender you can cut them with a fork.  I’ll bacon wrap them and marinate in a honey sauce I love , and then smoke them wrapped in foil for 30 min or so on low heat.  Then a quick hot sear on both sides and eat.  Loads of flavor. 
 

I think the issue with filets is that it’s often times mislabeled and has become more of a commercial term meaning “ good steak “. Or tender steak. I’ve had some bad ones in restaurants , so I get the bad name.  
 

But after all . Let’s not forget that a porterhouse is a filet with the strip side still attached  to the T bone in the middle.   A porterhouse isn’t really unique. It’s just a big cut.  Take the bone and outside fat away and you have a NY strip and filet left.    
 

So.  Id put much more emphasis on quality of cow , vs the name of the cut.    Or just go bison.  And be better to begin with.  

Edited April 2, 2021 by bladehunter

[bscinstnct]

9 hours ago, bladehunter said:

Yep.  I hope everyone here understands that I’m just saying that there is no actual “better cut of meat “ as its all personal preference.       
 

I only commented because I’ve had this conversation so many times with clients from out of town.   If I’m entertaining them , either at my place or out , it’s seems to come up.  Usually it’s like this “ wow. I’ve never had a fillet this good , I usually prefer xyz “.      I get them from a local place too.  And usually they’re so tender you can cut them with a fork.  I’ll bacon wrap them and marinate in a honey sauce I love , and then smoke them wrapped in foil for 30 min or so on low heat.  Then a quick hot sear on both sides and eat.  Loads of flavor. 
 

I think the issue with filets is that it’s often times mislabeled and has become more of a commercial term meaning “ good steak “. Or tender steak. I’ve had some bad ones in restaurants , so I get the bad name.  
 

But after all . Let’s not forget that a porterhouse is a filet with the strip side still attached  to the T bone in the middle.   A porterhouse isn’t really unique. It’s just a big cut.  Take the bone and outside fat away and you have a NY strip and filet left.    
 

So.  Id put much more emphasis on quality of cow , vs the name of the cut.    Or just go bison.  And be better to begin with.  

 

Ya, if I want that fatty goodness, I’ll take a tomahawk ribeye over a strip ; )

 

 

[LeoLeo99]

9 hours ago, bladehunter said:

Yep.  I hope everyone here understands that I’m just saying that there is no actual “better cut of meat “ as its all personal preference.       
 

I only commented because I’ve had this conversation so many times with clients from out of town.   If I’m entertaining them , either at my place or out , it’s seems to come up.  Usually it’s like this “ wow. I’ve never had a fillet this good , I usually prefer xyz “.      I get them from a local place too.  And usually they’re so tender you can cut them with a fork.  I’ll bacon wrap them and marinate in a honey sauce I love , and then smoke them wrapped in foil for 30 min or so on low heat.  Then a quick hot sear on both sides and eat.  Loads of flavor. 
 

I think the issue with filets is that it’s often times mislabeled and has become more of a commercial term meaning “ good steak “. Or tender steak. I’ve had some bad ones in restaurants , so I get the bad name.  
 

But after all . Let’s not forget that a porterhouse is a filet with the strip side still attached  to the T bone in the middle.   A porterhouse isn’t really unique. It’s just a big cut.  Take the bone and outside fat away and you have a NY strip and filet left.    
 

So.  Id put much more emphasis on quality of cow , vs the name of the cut.    Or just go bison.  And be better to begin with.  

There is a lot of truth there.  We stick to the fancier steak houses for our filets.  Ruths Chris, Mortons, Del Frisco, etc.  As someone mentioned above, I like it burnt on the outside and a gradient of heat in the middle down to rare in the center.  

 

We are too often disappointed in filets from lesser restaurants.  Must be something about the beef itself and not how it's prepared.  

[DON SVO]

21 minutes ago, LeoLeo99 said:

There is a lot of truth there.  We stick to the fancier steak houses for our filets.  Ruths Chris, Mortons, Del Frisco, etc.  As someone mentioned above, I like it burnt on the outside and a gradient of heat in the middle down to rare in the center.  

 

We are too often disappointed in filets from lesser restaurants.  Must be something about the beef itself and not how it's prepared.  

 

More than likely, it's both. A Select grade filet, hit with a dash of salt, then thrown straight onto the grill without searing it is going to be a flavorless hunk of meat. 

 

Good prep can help overcome a lesser grade of beef, bad prep can completely insult a great cut.

[bscinstnct]

2 hours ago, DON SVO said:

 

More than likely, it's both. A Select grade filet, hit with a dash of salt, then thrown straight onto the grill without searing it is going to be a flavorless hunk of meat. 

 

Good prep can help overcome a lesser grade of beef, bad prep can completely insult a great cut.

Mother of all filets!

 

 

Edited April 2, 2021 by bscinstnct

[Hawkeye77]

3 hours ago, bscinstnct said:

 

Ya, if I want that fatty goodness, I’ll take a tomahawk ribeye over a strip ; )

 

 

I have that plate!

[TiScape]

4 hours ago, LeoLeo99 said:

We are too often disappointed in filets from lesser restaurants.  Must be something about the beef itself and not how it's prepared.  

💯 the quality of the beef that they start with. 

[TiScape]

4 hours ago, bscinstnct said:

 

Ya, if I want that fatty goodness, I’ll take a tomahawk ribeye over a strip ; )

 

 

Even in this pic I can see all the un rendered fat/gristle I’d have to navigate around and leave in a pile on the plate 🤢 What’s the saying? One man’s trash is another man’s treasure. I’ll refrain from what some here do and not say that you’re wrong if your preference is different than mine. What a concept huh! 😂

Edited April 2, 2021 by TiScape

[bscinstnct]

43 minutes ago, TiScape said:

Even in this pic I can see all the un rendered fat/gristle I’d have to navigate around and leave in a pile on the plate 🤢 What’s the saying? One man’s trash is another man’s treasure. I’ll refrain from what some here do and not say that you’re wrong if your preference is different than mine. What a concept huh! 😂

 

Dope avatar, just noticed. I’m a NYer but remember 

 

Reggie on A’s, Vida Blue, Sal Bando!

 

As far as steak,

 

Rib eye got stupid marbling throughout, even the meaty part.

 

Half the fun is making the call...

 

Ok, this bite is like 70% fat, do eat it? 🤣

 

Over the years, I’ve really lost my big taste for red meat. But still love a burger here and there or the annual streak house dinner with the boys. 

[miamistomp]

 I guess a Miami menu

 

starters

 stone crabs and mustard sauce from Joes

 

smoked dolphin dip on rounds of garlic Cuban bread

 

Entree

 Grilled spiny lobster with garlic and lime

  Black beans and rice

 

Dessert

  Tres leches

   Cortadito

 

big pitchers of Rolling Rock ( for Arnie )

[Gsea]

1 hour ago, bscinstnct said:

Reggie on A’s, Vida Blue, Sal Bando!

 

Reggie is a Yankee !!!!!

[bscinstnct]

33 minutes ago, Gsea said:

Reggie is a Yankee !!!!!

 

Ha! You tellin me?

 

I was like 10 years old, in the right field bleachers, Reggie steps up, chant starts

 

Reg-gie Reg-gie 

 

Crack!

 

He hit a ball, at first it looked like it was just going straight up to the moon.

 

Then the ball just keeps floating toward us all in the bleachers and then starts to descend....

 

Its coming to me, it’s coming right to me but it ends up landing over this fence that divided the bleachers from this vacant seating area.

 

I’ll never forget, you could hear the ball sizzling/hissing as it came down. That’s a big league shot. 
 

Heres a pic showing where Reggie ball land ; )

 

 

 

 

Edited April 2, 2021 by bscinstnct

[Murphy76]

2 hours ago, miamistomp said:

 I guess a Miami menu

 

 

smoked dolphin dip on rounds of garlic Cuban bread

 

 

 

Could you substitute manatee for the dolphin?

 

 

[Gsea]

1 hour ago, bscinstnct said:

 

Ha! You tellin me?

 

I was like 10 years old, in the right field bleachers, Reggie steps up, chant starts

 

Reg-gie Reg-gie 

 

Crack!

 

He hit a ball, at first it looked like it was just going straight up to the moon.

 

Then the ball just keeps floating toward us all in the bleachers and then starts to descend....

 

Its coming to me, it’s coming right to me but it ends up landing over this fence that divided the bleachers from this vacant seating area.

 

I’ll never forget, you could hear the ball sizzling/hissing as it came down. That’s a big league shot. 
 

Heres a pic showing where Reggie ball land ; )

 

 

 

 

A Mr. October ball, from the man. Titleist DT. Same ball, printed on different sides

[TiScape]

2 hours ago, Gsea said:

Reggie is a Yankee !!!!!

10 years with the A’s, 5 years with the Yankees. 3 WS championships with the A’s, 2 with the Yankees 🤷🏼‍♂️🤣

Edited April 2, 2021 by TiScape

[Gsea]

[TiScape]

2 hours ago, Gsea said:

Reggie is a Yankee !!!!!

 

[bscinstnct]

 

[dcfas]

I like the surf and turf. Not sure about the appetizers. Finish up with a New York cheesecake and espresso. Start with a gin martini, dry.

[grm24]

4 hours ago, Murphy76 said:

 

Could you substitute manatee for the dolphin?

 

 

He probably means smoked mahi-mahi or smoked dorado as they are known as dolphinfish not Flipper the mammal dolphin.

 

https://www.mealgarden.com/recipe/mahi-mahi-avocado-toast/

 

 

Edited April 3, 2021 by grm24

[PappyVanWinkle53]

3 hours ago, bscinstnct said:

 

You guys are all wrong. Reggie is an Angel....don’t u remember.....

 

[grm24]

12 minutes ago, PappyVanWinkle53 said:

You guys are all wrong. Reggie is an Angel....don’t u remember.....

 

 

 

C'mon everybody knows he was really a Baltimore Oriole! Wonder how many actually recall this.

 

 

https://www.mlb.com/news/reggie-jackson-orioles-trade

 

 

 

 

 

[No_Catchy_Nickname]

On 4/2/2021 at 2:25 AM, aenemated said:

 

Haha yeah, doubt they'll be sliced Carolina reds in Pillsbury biscuit dough like mama used to make 😂

 

I've actually had some fancier versions SOMEWHERE that were sausages in croissant dough. Super delicious. Wish I could remember where I had those. 

 

Sausage rolls?

 

[manku]

I like the menu.  My guess is that this group of people enjoys traditional American fare.   
 

in a way, it’s like a wedding menu.  The bride is obsessed with all the details, but in my life I’ve never had a memorable meal at a wedding.  The food is an afterthought, Imho.  And I’ve been to extravagant 7 figure weddings in la and nyc.  

Maybe you need to drop 8 figures!

[TiScape]

14 hours ago, grm24 said:

 

C'mon everybody knows he was really a Baltimore Oriole! Wonder how many actually recall this.

 

 

https://www.mlb.com/news/reggie-jackson-orioles-trade

 

 

 

 

 

You beat me to it! I was just gonna post that! 😂 

[miamistomp]

15 hours ago, grm24 said:

He probably means smoked mahi-mahi or smoked dorado as they are known as dolphinfish not Flipper the mammal dolphin.

 

https://www.mealgarden.com/recipe/mahi-mahi-avocado-toast/

 

 

 Yep- In Miami we still call it dolphin

  Don't need no fancy Hawaiian name here

 

Edited April 3, 2021 by miamistomp

[miamistomp]

Edited April 3, 2021 by miamistomp