HOUSTON RICK
Member
I work long hours and Mrs. Houston just plain does not cook. When I am not around, the family eays out probably 50% of the time. When available at home - I cook.
Dining out...Do you?
- Thread starter Capt Steve
- Start date
IMO, Red Lobster was always overpriced. I hate the place, but my wife likes seafood and any kind of decent seafood is hard to find here in the middle of PA. Most folks think a fish fry from the Ridgway, PA American Legion club kitchen is "good seafood," with Long John Silvers a close second. But I digress.
We ate at the Red Lobster in Greensburg, PA last month and it was the first time us trying the "wood grill" effect. I had a shrimp/lobster platter thing and with the wood grill effect the entree tasted like burning garbage. I finished half before my stomach started in with uncontrollable flips. Complaining fell on deaf ears. On the way out I looked for the wood pile. No pile. No visible bags of wood chips. I went back in and asked about what kind of wood was used because I didn't see any outside or in their loading dock area. Got blank stares and the large manager dude said something about a "special proprietary process." Translated, that means "chemical wood smoke" to me.
Never again.
Noah
Fatz Cafe -- any y'all Southern folks eat there?
We ate at one in western NC last summer and I thought the quiet atmosphere, food, price, and service to be outstanding. It was a terrific experience and a very welcome change from the hectic jammed-in-too-close TGI Fridays-Applebees-Ruby Tuesday-Red Robin sort of venue.
Looking forward to the next time we're in Dixie to eat at a Fatz Cafe again.
Noah
We ate at one in western NC last summer and I thought the quiet atmosphere, food, price, and service to be outstanding. It was a terrific experience and a very welcome change from the hectic jammed-in-too-close TGI Fridays-Applebees-Ruby Tuesday-Red Robin sort of venue.
Looking forward to the next time we're in Dixie to eat at a Fatz Cafe again.
Noah
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I'll tell ya, I'd take that American Legion fish fry over LJS or Red Lobster any day. It's been awhile since I've been to a small town fish fry, but growing up the Legion/VFW/JayCees/Kiwanis always had some gooooood eatin' fish. Sure, they usually use carp and/or buffalo, but it's always good eatin'!
Going out
Yeah, we like to eat out; but, a majority of those instances are what we call going out for a snack, e.g., we have a place on Wednesdays, 2 for 1 burgers, and happy hour prices on beer--you're outa there for under $15. Dinner's done. Crapplebee's has half price appetizers until 6--there's dinner. Now and then, you have to amp it up some, 2 dinners, 2 beers, one marguarita(sp?)--that's 35-40$. So, there are places to find that are reasonably priced. In fact, heading downtown now...
Yeah, we like to eat out; but, a majority of those instances are what we call going out for a snack, e.g., we have a place on Wednesdays, 2 for 1 burgers, and happy hour prices on beer--you're outa there for under $15. Dinner's done. Crapplebee's has half price appetizers until 6--there's dinner. Now and then, you have to amp it up some, 2 dinners, 2 beers, one marguarita(sp?)--that's 35-40$. So, there are places to find that are reasonably priced. In fact, heading downtown now...
thomashoward
Member
Looks like California prices. If you stay away from the Caviar and over $100. dollar bottles of wine, not unreasonable occasionally
Meat looks better than Morton's in Palm Springs
Meat looks better than Morton's in Palm Springs
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OP
Capt Steve
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Very interesting to see everyone's input. Whatever your budget I urge everyone to try a little creative dining out at home. Here's the game: Think of your favorite restaurant and what you would normally order. If you don't already know how to prepare these favorites just Google them. The web is full of great, often name brand, recipes. Shop for quality ingredients and you will probably save enough on the liquid refreshments to pay for the food.
This game works best in larger quantities as a happy hour/dinner for six. Some of our favorite appetizers are: potato skins - load them up any way you like, shrimp about a dozen different ways - we keep cooked and raw shrimp in the freezer. They defrost in a bowl of water in about ten minutes and you are good to go. Try making a batch of shrimp bisque for a real treat. Guacamole with chips, quesadilla's, nachos etc..
For main dishes it is hard to beat some nice Ribeye's or New York's on the grill. It doesn't get any easier than a baked potato. Like prime rib? Get a nice standing rib roast and you can serve it up for five or six dollars a plate instead of $20 +. Don't forget the old favorite, shish kabobs loaded up with anything - scallops.shrimp, chicken, beef or lamb and finished with some veggies and a nice tereyaki sauce. Damn, now I am getting hungry again and the homemade pizza was only an hour ago. I buy my pre made frozen pizza dough at Trader Joe's for $1.29. Start to finish is about thirty minutes, quicker than delivery, tastier too at a fraction of the cost.
Not to forget dessert, we keep two or three frozen pies on hand. One hour from freezer to oven to table. Apple, peach and blueberry are favorites and my bride always tops hers with a scoop of french vanilla ice creme. Key lime and chocolate creme are nice cool treats on a hot summer's eve. These usually go for four to six dollars a piece, about what you would pay for single slice in a restaurant...but you get six.
Next time you drop $100 on dinner stop and think about how many goodies that hundred would have bought. These things work for me because I love to cook but none of them are difficult to fix. Be bold, try doing Italian, Greek, Chinese or Philly Cheese steak. When you get the food right not much else matters. (o;
This game works best in larger quantities as a happy hour/dinner for six. Some of our favorite appetizers are: potato skins - load them up any way you like, shrimp about a dozen different ways - we keep cooked and raw shrimp in the freezer. They defrost in a bowl of water in about ten minutes and you are good to go. Try making a batch of shrimp bisque for a real treat. Guacamole with chips, quesadilla's, nachos etc..
For main dishes it is hard to beat some nice Ribeye's or New York's on the grill. It doesn't get any easier than a baked potato. Like prime rib? Get a nice standing rib roast and you can serve it up for five or six dollars a plate instead of $20 +. Don't forget the old favorite, shish kabobs loaded up with anything - scallops.shrimp, chicken, beef or lamb and finished with some veggies and a nice tereyaki sauce. Damn, now I am getting hungry again and the homemade pizza was only an hour ago. I buy my pre made frozen pizza dough at Trader Joe's for $1.29. Start to finish is about thirty minutes, quicker than delivery, tastier too at a fraction of the cost.
Not to forget dessert, we keep two or three frozen pies on hand. One hour from freezer to oven to table. Apple, peach and blueberry are favorites and my bride always tops hers with a scoop of french vanilla ice creme. Key lime and chocolate creme are nice cool treats on a hot summer's eve. These usually go for four to six dollars a piece, about what you would pay for single slice in a restaurant...but you get six.
Next time you drop $100 on dinner stop and think about how many goodies that hundred would have bought. These things work for me because I love to cook but none of them are difficult to fix. Be bold, try doing Italian, Greek, Chinese or Philly Cheese steak. When you get the food right not much else matters. (o;
Texas Star
US Veteran
With regard to whether Outback uses a marinade on steaks, I asked the franchisee or general manager or whatever his title is, last night. His answer is good for this region of Texas, which extends at least as far afield as Dallas and Texarkana. He isn't sure about the rest of the nation.
His location is in Dallas, just off of Greenville Ave., about a block south of LBJ Freeway. I eat there more than anywhere other than home, usually weekly.
They use a marinade on just two menu items, a Teriyaki-Marinated Sirloin steak and Honey Dijon Chicken. Other items receive various seasonings, and sometimes, the cook uses more than I'd like.
I have a couple of preferred waitresses, and both are great about remembering which items I order and how to cook and season them. All I have to do is tell them whether I want a baked potato or rice,and whether I want cheesecake, carrot cake, or Key Lime pie. They check my coffee often, and know how to make a great limeade.(One waitress is also a bartender on some nights.)
Overall, this place has pleased me more than anywhere I've eaten. And they mean it when they say to send back any food that wasn't to your liking. I've occasionally done that.
In view of the tight economic times which have affected the restaurant business, they have lowered several prices, and have added a few new items priced for the diner on a tight budget. These include at least one steak. Fortunately, it's the one that my daughter likes.
I have received neither money, or kisses from the waitresses for this account. (I wish! Those are cute girls.)
Although I can't speak for their other locations, this one has been very satisfactory.
Anyway, so much for the marinade issue. As for other seasonings, they'll adjust to your taste, or omit them. Most restaurants should do that, especially if you're a regular customer and they get to know your preferences.
T-Star
His location is in Dallas, just off of Greenville Ave., about a block south of LBJ Freeway. I eat there more than anywhere other than home, usually weekly.
They use a marinade on just two menu items, a Teriyaki-Marinated Sirloin steak and Honey Dijon Chicken. Other items receive various seasonings, and sometimes, the cook uses more than I'd like.
I have a couple of preferred waitresses, and both are great about remembering which items I order and how to cook and season them. All I have to do is tell them whether I want a baked potato or rice,and whether I want cheesecake, carrot cake, or Key Lime pie. They check my coffee often, and know how to make a great limeade.(One waitress is also a bartender on some nights.)
Overall, this place has pleased me more than anywhere I've eaten. And they mean it when they say to send back any food that wasn't to your liking. I've occasionally done that.
In view of the tight economic times which have affected the restaurant business, they have lowered several prices, and have added a few new items priced for the diner on a tight budget. These include at least one steak. Fortunately, it's the one that my daughter likes.
I have received neither money, or kisses from the waitresses for this account. (I wish! Those are cute girls.)
Although I can't speak for their other locations, this one has been very satisfactory.
Anyway, so much for the marinade issue. As for other seasonings, they'll adjust to your taste, or omit them. Most restaurants should do that, especially if you're a regular customer and they get to know your preferences.
T-Star
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ingmansinc
US Veteran
My wife and I are and always will be Back Roads America explorers, therefore we do a lot of our dining out in small family owned restaurants. We ate a fish dinner in South Carolina one year on Thanksgiving Day that the owner of the restaurant had just caught off his pier. He cleaned it on the pier and brought it inside and cooked it. It was a fun day. Looking for the small, out of the way, local establishments is half the fun. Even something as simple as boiled peanuts in the back room of a country store with some good old boys around a potbellied stove is a gourmet meal if the conversation is right.
HOUSTON RICK
Member
Houston has good restaurants of every kind. Since Mrs. Houston will not cook and I work 80 hours a week, we eat out a lot. Fortunately, most of the restaurants here are relatively inexpensive due to the severe competition.
Gun-runner
Member
We stay away from the chains and go with the local family owned restaraunts where we live. Some have the same dishes but the funny thing is we have our favorite for certain dishes. One thing I can say is that all of our local Diners which are mostly Greek owned have great food and dinner specials.
+1 Unless absolutely necessary, I despise and refuse to eat at a chain other than small, locally owned chains of 2-5 restaurants; I'm not including fast-food in this, only places that do not have drive-throughs. Why go to an Olive Garden, Red Lobster, Applebees, etc when there are always small, local places that will have similar fare but almost always better quality.
