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pegasis0066's Profile

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Would you travel out of the U.S. for a great steak?

I think "great" steaks outside the US really means different beef and preparation. I am all for different, but the greatest steaks in the world are in the US, without a doubt.

And from what I have read and experienced in traveling, I would only consider South America as a steak destination. Definitely nothing in Europe and Japan's Kobe is really different, and not what most traditional US steak lovers would consider on par with a great American steak. I have never heard of South Africa producing great steaks; and Australia, from what I have read and seen on North American steak menus (such as Jacob's Steakhouse in Toronto) is trying to compete with Japan and the US.

Aug 21, 2015
pegasis0066 in General Topics

Par-boil Lobster

I always thought (and was told) cooked lobster meat doesn't keep well. Something about it growing bacteria fairly quickly. However, if you are buying live lobsters (assuming you are), then why not try to keep them alive until cooking on Sep 7.

"Farm to Table"

Marketing BS.

Aug 19, 2015
pegasis0066 in General Topics

Best food road trip within 12 hrs of Washington, D.C.?

Of your list, I would go with Providence/Boston. Second would be Charlotte/Savannah.

With that said, I wouldn't drive 12 hours just for food. Hopefully you have interests in your destination(s) beyond that.

Aug 13, 2015
pegasis0066 in General Topics

I need help with my picky eating teen

You don't need any help. Serve what you are eating - if she is hungry, she will eat it.

Aug 13, 2015
pegasis0066 in General Topics
1

5 star Cleveland restaurant for bday

L'Albatros is good but not 5 stars. If you do go get the French toast appetizer.

Aug 08, 2015
pegasis0066 in Great Lakes

Best airport restaurant/bar

No such thing... when a cattle car trip follows.

Aug 06, 2015
pegasis0066 in General Topics

Your favorite spaghetti recipe

Caico e pepe and carbonara, but you have to buy good cheese. Also, this bolognese recipe - http://www.seriouseats.com/recipes/20.... The chicken livers are the secret ingredient. And with the leftover bolognese, make this - http://www.chow.com/recipes/10834-las..., with Béchamel.

Aug 05, 2015
pegasis0066 in Home Cooking

Soy chorizo at Trader Joe's

Leave it up to Trander's Vic to ruin chorizo.

Jul 31, 2015
pegasis0066 in Home Cooking

Scrambled eggs, Magneto-style

I couldn't get past that shirt he was wearing to watch the video. That thing is hideous.

Jul 31, 2015
pegasis0066 in Home Cooking

Best Buffets in the World

Actually come to think of it, I have had two pretty good buffets in my life: Ritz Carlton in Naples, FL and the Grand Hyatt in Kauai.

I stand corrected.

Jul 31, 2015
pegasis0066 in General Topics

Best Buffets in the World

Best and buffets can not be used in the same sentence.

What is your perfect breakfast?

Steak and eggs FTW.

london broil cut of beef

It's never going to be tender. Chewy is part of its character. Embrace it.

Jul 26, 2015
pegasis0066 in Home Cooking

The Art of Eating Snack Foods

Art and Snack Foods should not be in the same sentence, or even paragraph.

fish suggestions, recipes

You are eating bad trout and salmon.

Jul 22, 2015
pegasis0066 in Home Cooking

Belly up to the bar

Not sure, but I still do, and that's (one of) my problem(s). :-)

Actually, it's hard to belly up to the bar these days when there aren't any real bars anymore. Perhaps real bars are a thing of the past.

Jul 22, 2015
pegasis0066 in General Topics

fish suggestions, recipes

Name a popular fishy fish you see in the market all the time.

Jul 21, 2015
pegasis0066 in Home Cooking

Belly up to the bar

Well if you are truly bellying up to the bar then there is no option other than a shot of whiskey.

People don't belly up to bars anymore.

Jul 21, 2015
pegasis0066 in General Topics

fish suggestions, recipes

It's all mild, otherwise people wouldn't eat it.

Jul 21, 2015
pegasis0066 in Home Cooking

fish suggestions, recipes

Trout, there is no substitute.

Jul 21, 2015
pegasis0066 in Home Cooking

I have about 5 lbs of chicken skin.

Aww, I see what you did there. You assumed I would read all this dribble.

Jul 17, 2015
pegasis0066 in Home Cooking

I have about 5 lbs of chicken skin.

I'm curious as to how one comes upon 5lbs of chicken skin?

Where are these chickens that are missing their skin?

Jul 17, 2015
pegasis0066 in Home Cooking

There's No Such Thing As Bad…

Sex

Low & Slow Scrambled Egg fans, have you tried this?

Ditto this, but I will give it a try too.

Jul 13, 2015
pegasis0066 in Home Cooking

Low & Slow Scrambled Egg fans, have you tried this?

Not sure about that technique, seems like you could overcook them too easily. And what is the purpose of using a starch?

I'll stick to the double boiler method where you have plenty of time to ease into doneness.

Jul 12, 2015
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

That's essentially the recipe I am using, but sometimes use goat cheese and throw in minced garlic.

I never use milk, just cream. I may try crème fraîch next time for a little tang.

Jul 07, 2015
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

Thanks, but the trick, at least for me, is to bake and then put in fridge overnight pressed down with a brick or two. That pressure overnight makes them stay together nicely when re-heated.

Jul 05, 2015
pegasis0066 in Home Cooking

For a Better Steak, Cook Directly on Charcoal

Fail

Vermouth in a gin martini

By the way, I don't care what my libation is called. Just don't pretend to think I care.

And it's relevant to the suggestion I haven't tried fresh vermouth varieties. But thank you for responding.

Jun 21, 2015
pegasis0066 in Spirits
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