Dining with Tut
-
RX-7 Chris
- Posts: 7800
- Joined: Tue Oct 02, 2007 9:14
- Location: Colorado Springs
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1984 RX-7 GSL-SE [size=84]My restomod project[/SIZE]
1964 Ford Galaxie 500XL flat black w/ white interior, 2 dr fastback, 390 thunderbird, C6 auto, 2500 rpm high stall converter, shift kit, AC, Holley 750 cfm
[size=100]RIP 1983 RX-7[/SIZE]
My Car Blog
Raw Less than 125F (52C) Bright purple-red, cool, stringy, slightly juicy
Rare 125-130F (52-54C) Red center, warm, tender, juicy
Medium rare 130-140F (54-60C) Pink center, warm, firm, can be juicy
Medium 140-150F (60-66C) Tan with hints of pink, firm, not very juicy
Medium well 150-160F (66-71C) Tan center, firm to tough, little juice
Well done more than 160F (71C) Tan to brown center, tough, little juice
According to this there shouldn't be any pink in a Medium Well burger. If you want pink, order Medium, which is what I usually order. If I see any drips of blood on a Medium burger I send it back, cause that's too close to Rare for me.
Rare 125-130F (52-54C) Red center, warm, tender, juicy
Medium rare 130-140F (54-60C) Pink center, warm, firm, can be juicy
Medium 140-150F (60-66C) Tan with hints of pink, firm, not very juicy
Medium well 150-160F (66-71C) Tan center, firm to tough, little juice
Well done more than 160F (71C) Tan to brown center, tough, little juice
According to this there shouldn't be any pink in a Medium Well burger. If you want pink, order Medium, which is what I usually order. If I see any drips of blood on a Medium burger I send it back, cause that's too close to Rare for me.
2015 Ironman Silver Veloster Turbo - Bone stock and staying that way
1990 Crystal White Miata - Beater - Bignose 1.6L Swap, Robbins Top w/Glass Window, E-Codes, Air Horns, Brembo Rotors
Former Rides:
2011 Kona Blue Mustang GT 5.0
2009 True Red Mazdaspeed3 GT
2005 Flame Red SRT-4
1990 Crystal White Miata - Beater - Bignose 1.6L Swap, Robbins Top w/Glass Window, E-Codes, Air Horns, Brembo Rotors
Former Rides:
2011 Kona Blue Mustang GT 5.0
2009 True Red Mazdaspeed3 GT
2005 Flame Red SRT-4
Damn, I'm getting shit on in my own thread- ha ha
I totally get you, and maybe I'll try ordering medium. I hate being "that guy" who sends stuff back-- my parents do that all the time (and tip crappy too), so I've always steered away from that type of behavior.
It depends on the restaurant/cook, thickness of meat, amount of resting time, quality/fat content of beef, etc.
See how the temps overlap? Cooking meat isn't as easy as pointing to a chart- a few factors are involved-- is all I'm saying.
Having had food poisening in the past (and salmonella as a kid) I always stick on the side of conservatism (both in my food and politics, heh heh). I've personally had great experiences ordering medium-well vs. medium. But I do acknowledge the argument made about the true definition of medium.
Edit:
I've seen other sites showing medium well as having a light pink center (vs. a darker pink for medium) vs. a closer to red color for med. rare vs. *cool* red for rare. I just can't seem to copy and paste.
FYI- I like it a warm - light pink center. Some gray is fine with me. I'll eat as close to darker pink, etc. as long as you can squeeze the meat (ha ha) and NOT see any blood come out.
I totally get you, and maybe I'll try ordering medium. I hate being "that guy" who sends stuff back-- my parents do that all the time (and tip crappy too), so I've always steered away from that type of behavior.
It depends on the restaurant/cook, thickness of meat, amount of resting time, quality/fat content of beef, etc.
See how the temps overlap? Cooking meat isn't as easy as pointing to a chart- a few factors are involved-- is all I'm saying.
Having had food poisening in the past (and salmonella as a kid) I always stick on the side of conservatism (both in my food and politics, heh heh). I've personally had great experiences ordering medium-well vs. medium. But I do acknowledge the argument made about the true definition of medium.
Edit:
I've seen other sites showing medium well as having a light pink center (vs. a darker pink for medium) vs. a closer to red color for med. rare vs. *cool* red for rare. I just can't seem to copy and paste.
FYI- I like it a warm - light pink center. Some gray is fine with me. I'll eat as close to darker pink, etc. as long as you can squeeze the meat (ha ha) and NOT see any blood come out.
one and one makes two, together we are free
6i_guy wrote:you ever see the movie "waiting" , tut reminds of that bitch...not the one you flashed everyone at the end either... ugh
One or Two? Yes, I've seen them both.
Oh, you're talking about number one. Which bitch? Not the new guy, obviously. Oh, oh...the guy who can't piss:lol:
What an ***hole:rolleyes:
one and one makes two, together we are free
Don't you have your own thread? 
6i_guy wrote:you ever see the movie "waiting" , tut reminds of that bitch...not the one you flashed everyone at the end either... ugh
AIM WO4
[color=#339966][font=Microsoft Sans Serif][color=gray]CMZƆ[/color][/color][/font]
[size=75]2012 Sinful Sallow, Evo X GSR[/SIZE]
[color=#339966][font=Microsoft Sans Serif][color=gray]CMZƆ[/color][/color][/font]
[size=75]2012 Sinful Sallow, Evo X GSR[/SIZE]
http://www.the-shacks.com/Littleton/LIT_index.html
This place used to be more of a dive bar, but has since been slowly transforming into a more family-friendly environment. Don't be mistaken though, its still a dive bar, and rightly so. When you do something right, why change?
This is a great place to watch a football game, or enjoy some open-mike/karaoke....enjoy some drinks and good bar food.
It's somewhat of a hidden gem. You won't get many people driving by, saying to themselves "wow, this place looks great- let's stop in". But don't be fooled by its drab, outward appearance. The Shack has been around for awhile and has tons of regulars keeping it bustling. We were there on a Tuesday night and the place was nearly full.
The only rule of Shack dining: If you're going to enter the pool, don't dip your toes in for a try....dive in head first-- Don't be afraid of enlarging your waistline. Order a beer (or two). Heck, go big and get a pitcher. Skimp on the fries!? Heck no! The curly fries are one of the best parts of the Shack; so order a basket of them. Pretty much anything you order is going to be good. I should know, as I've had nearly every item on the menu. Surprisingly enough, even the fish and chips are ok.
If you want a show stopper though, order the Shack Burger. The burger itself offers nothing out of this world. But its what they place on top of the burger that makes it something to write home about-- your choice of a Louisiana or Portuguese Sausage...butterflied and placed on top! The combination of sausage and burger is excellent. Add some curly fries and a cold one- and you're set. If I had to choose, I'd say this particular burger would top that of the Cricket. There used to be a Tony's Meats next door. I've heard that they used to source their beef from there (I can only assume their sausage, etc. as well). Now that its moved, I don't think they get their ingredients from there anymore. Which is why the beef/sausage didn't taste as good as it had in the past. However, it is still worth a visit.
For you chicken lovers (*ahem* 6i), the Hawaiian Chicken Sandwich is also titz.
Also, the extra hot wings are great too.
This place used to be more of a dive bar, but has since been slowly transforming into a more family-friendly environment. Don't be mistaken though, its still a dive bar, and rightly so. When you do something right, why change?
This is a great place to watch a football game, or enjoy some open-mike/karaoke....enjoy some drinks and good bar food.
It's somewhat of a hidden gem. You won't get many people driving by, saying to themselves "wow, this place looks great- let's stop in". But don't be fooled by its drab, outward appearance. The Shack has been around for awhile and has tons of regulars keeping it bustling. We were there on a Tuesday night and the place was nearly full.
The only rule of Shack dining: If you're going to enter the pool, don't dip your toes in for a try....dive in head first-- Don't be afraid of enlarging your waistline. Order a beer (or two). Heck, go big and get a pitcher. Skimp on the fries!? Heck no! The curly fries are one of the best parts of the Shack; so order a basket of them. Pretty much anything you order is going to be good. I should know, as I've had nearly every item on the menu. Surprisingly enough, even the fish and chips are ok.
If you want a show stopper though, order the Shack Burger. The burger itself offers nothing out of this world. But its what they place on top of the burger that makes it something to write home about-- your choice of a Louisiana or Portuguese Sausage...butterflied and placed on top! The combination of sausage and burger is excellent. Add some curly fries and a cold one- and you're set. If I had to choose, I'd say this particular burger would top that of the Cricket. There used to be a Tony's Meats next door. I've heard that they used to source their beef from there (I can only assume their sausage, etc. as well). Now that its moved, I don't think they get their ingredients from there anymore. Which is why the beef/sausage didn't taste as good as it had in the past. However, it is still worth a visit.
For you chicken lovers (*ahem* 6i), the Hawaiian Chicken Sandwich is also titz.
Also, the extra hot wings are great too.
one and one makes two, together we are free
Speaking of burgers...
What's all the hubbub about In N Out Burgers?
Went there. Tried it. Meh.
A local asked me what I thought about it, and I replied by saying, "Eh, it was ok." He actually got offended.
Greasy, bland fries. Burger was ok, nothing special about it. The sauce was good though...which was what made the burger 'ok' in the first place.
I only tried it once though. Maybe I should of given it another go. I think I was just expecting too much.
What's all the hubbub about In N Out Burgers?
Went there. Tried it. Meh.
A local asked me what I thought about it, and I replied by saying, "Eh, it was ok." He actually got offended.
Greasy, bland fries. Burger was ok, nothing special about it. The sauce was good though...which was what made the burger 'ok' in the first place.
I only tried it once though. Maybe I should of given it another go. I think I was just expecting too much.
one and one makes two, together we are free
Blasphemy.
In-N-Out is an institution to people from L.A. or Cali in general. There really sin't anything better than a Double Double with grilled onions and a pink lemonade. Sure, it doesn't compare to a sit down burger joint, but it puts all other fast food burgers to shame. The fries are fresh cut and usually are not greasy. The burger is made fresh along with everything else that goes on the burger.
Maybe you just need to grow up eating at In-N-Out to appreciate it. I have tried to convince them to open a store in Colorado. They don't do franchises, otherwise there would be In-N-Outs all over the place, especially with the number of people that have relocated here from Cali. However, In-N-Out did tell me that they are currently investigating the logistics and possible locations for opening one here in the Denver area.
In-N-Out is an institution to people from L.A. or Cali in general. There really sin't anything better than a Double Double with grilled onions and a pink lemonade. Sure, it doesn't compare to a sit down burger joint, but it puts all other fast food burgers to shame. The fries are fresh cut and usually are not greasy. The burger is made fresh along with everything else that goes on the burger.
Maybe you just need to grow up eating at In-N-Out to appreciate it. I have tried to convince them to open a store in Colorado. They don't do franchises, otherwise there would be In-N-Outs all over the place, especially with the number of people that have relocated here from Cali. However, In-N-Out did tell me that they are currently investigating the logistics and possible locations for opening one here in the Denver area.
2006 SPEED6 Liquid Platinum Sport w/ Nav
Mods Completed - VG Sharkfin, 3M Clear Bra, SU Motor Mount, SU Test Pipe, 35% tint, VEI Digital Boost Gauge, Custom Defrost Vent Pod, PG Exhaust Manifold, CPE Turbo Inlet Pipe, CPE FMIC, Hacked Mazdaspeed CAI into SRI, Synapse BOV, Cobb Accessport EMS Tuner, CPE Dual 3" Catback Exhaust
Mods Needed - Catted Downpipe and finally a tune.
Mods Completed - VG Sharkfin, 3M Clear Bra, SU Motor Mount, SU Test Pipe, 35% tint, VEI Digital Boost Gauge, Custom Defrost Vent Pod, PG Exhaust Manifold, CPE Turbo Inlet Pipe, CPE FMIC, Hacked Mazdaspeed CAI into SRI, Synapse BOV, Cobb Accessport EMS Tuner, CPE Dual 3" Catback Exhaust
Mods Needed - Catted Downpipe and finally a tune.
bobopud wrote:Blasphemy.
Ha ha, good info bobopud. Yeah, it would've helped to have had a local guide us through the dining experience. Perhaps I was too harsh, but I've been hearing about that place for years, and my expectations were pretty high.
My in-laws are from Utah, and like I said...they're putting them out there. So I can only assume, we'll have one sometime down the road:)
one and one makes two, together we are free
They'd certainly get business if they did, just on reputation alone. I've only had In-N-Out a couple times on trips to see the Dodgers and they were pretty good both times. Nothing mind-blowing, just a good fast food burger.
2015 Ironman Silver Veloster Turbo - Bone stock and staying that way
1990 Crystal White Miata - Beater - Bignose 1.6L Swap, Robbins Top w/Glass Window, E-Codes, Air Horns, Brembo Rotors
Former Rides:
2011 Kona Blue Mustang GT 5.0
2009 True Red Mazdaspeed3 GT
2005 Flame Red SRT-4
1990 Crystal White Miata - Beater - Bignose 1.6L Swap, Robbins Top w/Glass Window, E-Codes, Air Horns, Brembo Rotors
Former Rides:
2011 Kona Blue Mustang GT 5.0
2009 True Red Mazdaspeed3 GT
2005 Flame Red SRT-4
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