• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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So, in case going out to a restaurant is on anyone's agenda for the big game...
a group of us went to the Outback.
There was really good. and really, really bad.
The good - regular shrimp, steaks, potatoes/salads were really good. The dark brown bread they bring out, was terrific.
Then, the Shrimp on the Barbie appetizer. Nasty - so much hot pepper on it, it ruined trying to eat the shrimp. I ate one, no one else wanted to try them.
and the 4/5? shrimp were on a a flat piece of the dark brown bread. Well buttered. I tried a bit of it, thinking it to be like the bread they bring out first.
Nope. The bread was disgusting. It had some kind of nasty, sick herbs? in the butter. It smelled bad...and tasted worse. One of our group also tried it - and she too, spit it out in a napkin.
That bread smelled and tasted like....eh....maybe it was buttered with dirty possum? smelly salt.
And, a couple of others had a relish in a side dish. It tasted very sweet, and pungent....and weird. Just really strange, and not in a good way.
Not our cup of tea.
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Not the biggest fan of Outback.
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never been to one
Long ago the one by us was great, waiting lines from one to two not uncommon but now like many other restaurants like the Olive Garden, Longhorn Steakhouse and others not so great.
I suspect the "HELP WANTED" situation everywhere has a lot to do with that. The lack of good qualified help is a big problem even with cooks and servers.
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never been to one
Long ago the one by us was great, waiting lines from one to two not uncommon but now like many other restaurants like the Olive Garden, Longhorn Steakhouse and others not so great.
I suspect the "HELP WANTED" situation everywhere has a lot to do with that. The lack of good qualified help is a big problem even with cooks and servers.
Long ago the one by us was great, waiting lines from one to two not uncommon but now like many other restaurants like the Olive Garden, Longhorn Steakhouse and others not so great.
I suspect the "HELP WANTED" situation everywhere has a lot to do with that. The lack of good qualified help is a big problem even with cooks and servers.
Of that type of steakhouse, I like Longhorn the best.
The problem IMO is that "mid range" steakhouse is getting squeezed out. Costs keep going up, so to keep prices in that mid range, quality or portion has gone down. In this country you can't fool with portion too much as many equate portion and quality with the same eye.
If you go to the budget steak house, you go in understanding what you are going to get. Outback and the others made their mark by selling a decent steak at a decent price.
The problem is you can't get a decent steak at a decent price anymore. If you want a good steak, you end up paying $50-60 minimum , ala carte.
If everybody had like minds, we would never learn. -
Well, I'm not an expert on steaks, but we love Texas Roadhouse. But costs are going up - prices are as well, as a rule.
I'd raise cattle for beef, but the girls will give them names and beef will not be allowed to happen. lol.
Maybe I will raise pheasants...... used to hunt those back in the day - they were terrific.
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Long ago the one by us was great, waiting lines from one to two not uncommon but now like many other restaurants like the Olive Garden, Longhorn Steakhouse and others not so great.
I suspect the "HELP WANTED" situation everywhere has a lot to do with that. The lack of good qualified help is a big problem even with cooks and servers.
Of that type of steakhouse, I like Longhorn the best.
The problem IMO is that "mid range" steakhouse is getting squeezed out. Costs keep going up, so to keep prices in that mid range, quality or portion has gone down. In this country you can't fool with portion too much as many equate portion and quality with the same eye.
If you go to the budget steak house, you go in understanding what you are going to get. Outback and the others made their mark by selling a decent steak at a decent price.
The problem is you can't get a decent steak at a decent price anymore. If you want a good steak, you end up paying $50-60 minimum , ala carte.
Of that type of steakhouse, I like Longhorn the best.
The problem IMO is that "mid range" steakhouse is getting squeezed out. Costs keep going up, so to keep prices in that mid range, quality or portion has gone down. In this country you can't fool with portion too much as many equate portion and quality with the same eye.
If you go to the budget steak house, you go in understanding what you are going to get. Outback and the others made their mark by selling a decent steak at a decent price.
The problem is you can't get a decent steak at a decent price anymore. If you want a good steak, you end up paying $50-60 minimum , ala carte.
The last time when I called to put our order in for pick up I WAS REALLY MAD they dropped my absolutely favorite sandwich out there "The Maverick" a prime rib delicious sandwich. And we have several gift cards there.
Plus the loaded potato soup was so plain and barely half filled..... I used to really like it. Needless to say it was a disappointing meal for me. My wife's meal was ok. Longhorn just moved down a notch on my list -but- I will give them another chance before long.
You never want to judge a restaurant by one "notsogood" experience and I do chalk it up to the endless "HELP WANTED" signs ..... everywhere. A definite C- meal from me being generous. mjp.
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i go to ruth chris everytime we make the trip to seattle or those on the east coast also ?
Yes but none around us in our corner of NE OHIO. I've heard good things about them.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
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never been let down a great place to have a meal
It is....but now you are getting in to the top end chain steak houses. That is where it is usually ala carte pricing and the average plate price for a full meal starts jumping upward of $75 a meal. We have a Ruth's in town and my wife and I eat there 6-7 times a year. Great place, but it is rare my wife and I get out of there for under $200, not counting tip.
Just like I won't compare steak night at Golden Corral to Outback, you can't compare Outback to Ruth's, or Morton's or several other of the top end chains.
Now, I just usually go over to Mainstreet Meats and pick out a couple of prime steak and cook them at home. We eat there as well.
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Time for another winter (or any season) meal and good for before, during or after any • GAMEDAY ° or family favorite meal.
Another one of our absolute best "go to" meals in our chicken recipe collection. Our CRAZY GOOD ROSEMARY CHICKEN ! This is a good chicken brest in a skillet on the stove recipe. We also occasionally like to mix in some dark pieces and adjust the recipe some, it's your choice. And don't forget to check out the Notes and chicken recipes below you won't be disappointed.
SERVES 4 COOK TIME 1 HOUR AND 15 MINUTESYou can serve up a restaurant-worthy dinner while sticking to your budget, with this easy recipe for Crazy-Good Rosemary Chicken. These juicy chicken breasts are topped with a flavor-packed sauce made with some onions, a little lemon juice, a splash of wine, and a bit of mustard. The results are amazing!
• What You'll Need ... (in ours we may add dark meat and adjust contents)
- 4 (6-ounce) boneless, skinless chicken breasts ( NOTE : sometimes add dark and adjust)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary (from our herb garden, ummm-ummm)
- 2 tablespoons all-purpose flour
- 1/4 cup thinly sliced onion
- Juice of 1/2 lemon
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
• What to Do
- Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
- In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
- Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
- In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.
︎ Notes: If you like this recipe, then you should check out our collection of Tasty, Quick, and Easy Chicken Recipes.
★ Up Next: check this out.
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~ AND ~ If you loved the above ROSEMARY CHICKEN you will love the very quick and easy CHICKEN RECIPES in our NOTES.
* AND * my all time favorite quick and easy FRIDAY NIGHT ROASTED CHICKEN mmm-mmm which is my Sunday -or- anyday amazing meal. You can cook like a great chef (we won't tell how quick and easy it is ONLY 3 STEPS ! ).
Great cooking quick and easy recipes right here and even easy clean up ! ? Oh yeah right here. ?
Bon Appétit everyone.
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◆ Well Super Bowl LVII is just days away, so what if anything do you have planned for the big day ? Here's a great idea and it's quick and easy -and- delicious ! ?
This is it the really delicious and so easy, serves 12 in about 20 minutes oh yeah. • GAMEDAY • ROAST BEEF SLIDERS • . I did put something similar SLIDERS recipe to this one a few years back but I like this one. Did I mention easy ? And check out the other • GAMEDAY • favorites below. ?
SERVES 12 COOK TIME 20 MINUTESThis roast beef recipe is the game day half-time treat you've been looking for! Made with Hawaiian-style rolls, thinly sliced deli roast beef, provolone, and--we love this part-- it's topped with roasted red peppers! They'll be gone long before the game comes back on. Our Game Day Roast Beef Sliders will definitely steal the half-time show.
︎ What You'll Need .... in a quick trip to your deli or store.
- 1 (12-count) package Hawaiian sweet rolls
- 1 (6.5-ounce) container refrigerated garlic-herb cheese spread
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1 pound thinly sliced deli roast beef. (︎Or be generous 1½ pound)
- 1 (12-ounce) jar roasted red pepper strips, drained and patted dry, sliced into 1/4-inch strips
- 6 slices provolone cheese
- 2 teaspoons Montreal steak seasoning
- 3/4 cup crispy fried onions
︎ What to Do ...... in just 3 steps !
- Preheat oven to 375 degrees F.
- Slice rolls in half all at once (do not separate them) and spread both halves of the cut sides with garlic-herb cheese spread. Place bottom half of rolls on baking sheet and top with roast beef, red pepper strips, and provolone cheese. Sprinkle with seasoning and top with fried onions. Place the top half of rolls over fried onions and cover with aluminum foil.
- Right before serving, bake 20 to 25 minutes or until heated through. Slice between the rolls; this way it’s nice and easy for everyone to grab their very own slider.
︎ Game Day Favorites
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Get your game day menu ready with our Blazin' Good Buffalo-Style Recipes and our Best Mac and Cheese Recipes! Looking for a recipe that features both? Try out our gotta-have-em Buffalo Chicken Mac & Cheese Balls!
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When it comes to hosting game day, you probably want to pull out all the stops, so that means the best Game Day Finger Foods, Game Day Dips and don't forget the Game Day Desserts!
- If you want to know a couple of our personal favorites, check out the Half-Time Bacon Cheese Dip, and our Huddled-Up Chicken Tots are so good they might even be more popular than the game itself!
Up Next:
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* MY SUPER BOWL 57 • GAMEDAY • BEFORE GAME MEAL with plenty of LEFTOVERS ! *
︎~︎~︎~︎ ? ︎~︎~︎~︎
︎ On the Grill this warm sunny 50°+ Super Bowl Sunday afternoon : ︎
BallPark FRANKS
︎ Chicken and Pork
HILLSHIRE FARM CHEDDARWURST 100% Premium Pork
HILLSHIRE FARM POLSKA KEILBASA 100% Premium Pork
︎~︎~︎~︎ ? ︎~︎~︎~︎
With my wife's delicious sauerkraut, French's yellow mustard and a splash of Tabasco on hotdogs ? buns.
And some guacamole with various chips and other sides for Sunday and Monday and beyond.
So Bon Appétit ! And enjoy your Super Bowl LVII weekend.
• KC 30 PHI 27 • My final 2023 pick.
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I'm in charge of smoking some chicken wings today for a friend's party.
- Dry the wings out
- Pour some olive oil on them, slosh around
- Add your favorite rub or salt & pepper
- Pecan chips
- Smoke at 225* for 2 hours
- Crisp 'em up on the grill after smoking, maybe 5-10 minutes tops
- Put your favorite sauce(s) on 'em & serve
Woof woof, KC 35 Philly 16
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