I want to dip my balls in it

2 sticks butter

1 cup powdered sugar

1 cup honey

2 teaspoons cinnamon

mix

I haven't actually tested this recipe, but all the sugar would explain why my own creations of just honey, cinnamon, and butter didn't turn out quite as well.

Literally the only thing I like about that place. Haven't been in years.

Don't give in!

If you haven't yet, ask for some brown sugar and mix the honey cinnamon butter with the brown sugar. It's amazing.

1 lb butter, 1/4 tbs cinnamon, 2 tbs honey. Blend on low, med, high progressively for 8 mins. Worked there for 4 years, did bake for 2 years.

I've never been to Texas Roadhouse. But I've scrolled through enough comments, to know I need this "cinnamon-butter."

Its honey butter.

What if you're in Texas?

Your second mistake was assuming that anywhere else in the country at all thinks that New England is known for their good steak.

Damn that's treacherous drop in food options

Edit: I assumed you meant east LA

East Los Santos? What part? I'm so jelly if it's vinewood, I love that place.

Approximately. Could be closer to like 600, I don't know

Obviously it depends on the city, but off the top of my head there are like 6 better BBQ joints of comparable price in my city, but if you want to get more expensive, of course there are dozens of places where you can get a dry aged steak that will put trh's steak to shame

Oh, and I wasn't the one who said I was spoiled, that was the guy above

I said in cities, obviously options are fewer for suburbanites

Must suck to have your life ruined.

I get the same stake there I can get at the "upgrades" for about half the price.

Now a pimps steak is very different from that of a square.

Sounds like you are looking for quantity over quality, I guess not many places can compete in that respect.

At least in my city, there are tons of better BBQ joints that are better tasting for a non-ridiculous portion of food at a similar cost.

If you're in Oklahoma, I recommend Red Prime in downtown Oklahoma City. Easily one of the best steakhouses I've ever been too. Another very good steakhouse is Mahogany, I've only ate there once, but it was great.

Chicago became the capital I believe because of the massive Chicago stockyards. Gibsons has great aged steaks.

Source: Geoffrey Baer

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Go to Pappas Steak House in Houston

Austin's version of cheap bbq is salt lick too, it's not even fair

God damn steak hipsters

That's Outback. It's the burger King of steakhouses.

It's a steakhouse though. For McDonald's, you go from the bottom (mcd's) to something like chick fila . For steakhouses, I'd say roadhouse isn't quite McDonald's. If you think, you have Roadhouse, which is 1000x better than McDonald's itself. If you compared it to the top of the fast food chain, it would be better. For steak, you have Applebee's to fuckin Ruth's Chris and more. Steak has a huge quality range, and even if it's the "McDonald's of steakhouses," the quality food is still there.

i got some frozen meat in my freezer, im pretty sure it's really aged
couldn't tell you if it was beef or not though
it's got a drawing of some kind of animal on the baggie, it looks like a fish but could also be a deer maybe

You don't have to be a foodie to appreciate a hot fresh roll covered in cinnamon butter. They are awesome.

Aging at home is a little tricky because you can't just go to the store, buy a steak already cut and age it. In restaurants they age whole primals (big hunks of muscle group basically) before they are sliced into individual steaks.

This is dry aging I'm talking about. I know very little about wet aging but I assume it's a similar deal..you age a fully intact cut and THEN cut it.

Now if you're planning on making steaks for a bunch of people, buying a whole primal and aging it could be neat and probably save a ton of cash.

As far as getting a restaurant quality sear at home, it's pretty hard. What I've done in the past with best success is to take two cast iron skillets and put them in the oven under the broiler (like RIGHT under it, at the highest setting, for 15 or 20 minutes). This will get them really nice and hot, then you put them on the range on the higest setting (mostly just to keep the skillet from cooling off) and immediately drop a steak in one. With the second you can either sandwich it between the two skillets, or you can leave the second skillet in the broiler until it's seared on one side, then switch it to the new pan.

THe reason for this is because cooking the first side of the steak will cool off your skillet and it wouldn't be hot enough to sear the other side immediately...so having two lets you get both sides evenly seared.

This will leave you with a steak nicely crusted on both sides but nowhere near done. Now you cool your oven off quickly (just turn the broiler off and flap the door a few times to bring in cool air) and throw the steak in to let it finish cooking to temp.

It's not exactly a "chain" but Smith & Wollensky has locations around the US, and make an excellent steak. But just look into the local food scene in any large city. Steak is easy if you care about it. It's all about finding a place that cares. The best steak from a 200 dollar a plate steakhouse is only 5% better than the best steak from a hole-in-the-wall local foodie dive.

No it isn't, but it's enough to make me not complain about going there when dragged by family members.

Yeah, I just don't get that place or why people seem to like it. But people seem to fucking LOVE it...it's always fucking packed. It must be those rolls. And I will admit that I don't complain too much about having to go there for family dinners with my wife's family because I really fucking like that bread.

I don't order steak anymore, though. I just can't do that to myself. Their burgers are pretty average chain restaurant fare so that's what I usually go with.

Ironically the best food I've had there besides the bread was actually a jumbo crab leg. I don't think it's on their normal menu, but they had a deal where you could add a leg to a meal for like 3 bucks, and I saw one at another table and they looked good, so I just asked for 4 of them with no entre and they let me do it.

The food sales guy must have needed to unload some product before it spoiled or something, and gave them a really good deal on some quality crab legs.

Not impressed with longhorn either. It's OK but it's no Smith and Wesson

edit: I'm a moron...I meant Smith & Wollensky.

Haha Longhorn. As if any of those places serve a real minimum 30 day dry aged prime steak cooked perfectly. If they don't, they're not a real steakhouse. Just a restaurant that offers steak.

I can't elaborate too much since I work on some pretty sensitive information, but suffice it to say that the CEO just lives in his own world where he thinks he knows everything, and is willing to throw away a lot of money to that cause.

The ones here do it anytime there's a birthday, or at noon regardless.

my friend is actually one of the....i guess the right term is cook but i say 'meatboy', he confirmed that this is mostly accurate

She didn't know what she was talking about, which is surprisingly common among the servers. They know nothing about steak, yet they work at a steakhouse. Where I worked, there were 2 logs of prime rib, one was at a more well-done temperature, while the other was closer to rare. From there, they choose the closest possible temperature and cut to weight. That being said, if they choose a piece that isn't the right temp, it's usually just placed in the au jus until it cooks up (which obviously isn't a specification of TRH).

The prime rib is cooked the night before and kept in an alto-shaam, then cut to size based on order.

You truly have mastered the art of talking out of your ass

Well, you're wrong. So... Yeah. Applebee's does that, sure. TRH does not.

No, it isn't.

Maybe next time.

My brother worked there for 2 years... I can tell you never set foot in one of their kitchens.

Which begs the question. What is it about snobbery that allows someone to speak as if he knows something when he clearly doesn't, while simultaneously calling out someone else's first hand knowledge.

Dude. This guy worked at the actual restaurant for years, but you say it doesn't count because he worked the front of house. He didn't unload the trucks or manage the kitchen, so he has no idea.

But you, you didn't work at the restaurant at all. Never stepped foot inside it. You just worked in the same in the same industry, so you're gonna tell him what was happening fifty feet away from him. Are you autistic, a troll, or do you truly not see how dumb your comment sounds?

Why do they have a position entitled "Meat Cutter" if they have frozen steaks? Google image search provides these pictures of what appears to be fresh, not frozen steak. Furthermore, why are there wages reported for meat cutters on sites like Glassdoor and Payscale. Furthermore, why would they draw attention to this fact by hosting meat cutting championships within the company? I mean I just don't get why they'd do these things when they could order "to size" from Sysco for cheaper?

I could link to NASDAQ articles about how Texas Roadhouse regularly plays the game a little differently than most chains, but that'd be going against what you say. Like this about how they didn't increase costs against rising beef prices, or their returns, but that doesn't seem to be of notice with you.

Texan here: you're half right. I'll let you guess on which.

Beef.

Ignoring your sarcasm, Texas has unique flavors in BBQ and chili that most other states prepare differently. It's kind of a big deal here. Just like guns and bibles.

Road House!

Fuck now I want a steak. I actually live in Texas and the closest Texas Roadhouse is 60 miles away.

Blargh.

Synonym rolls!

I've seriously considered eating only the bread and butter and then leaving. It's the greatest stuff.

Oh my god yes. And the fried pickles and snake bites?

nomnomnom

I always get that huge porterhouse and I swear most of the calories in the meal comes from those rolls and cinnamon butter.

The ribeyes!

Oh god the cinnamon butter. Hell yes.

And the bone in ribeye with corn.

There is never enough.

I found that shit at wegmans last week, I eat it on everything now

What is this... "cinnamon butter" I keep hearing about and why is it so special?

That's one of the finer points to it, but...

I bought a tub of that cinnamon butter at Sam's Club.

It does not go with every type of bread, but it is pretty good.

Rolls AND cinnamon butter

Cinnamon butter so damn good. And their Delmonico steaks are fucking great.

And the best fried pickles around!

I prefer Cinnabon Delights!

Fuck yeah. I actually tried Texas Roadhouse for the first time a few weeks ago and the steak was as good as advertised. They actually badly overcooked the first one but were really great about getting the second one out quickly and done to perfection. Damn, now I really want to go back this weekend and try the prime rib.

To the laymen everything is a metaphor. Analogies are analogous

I wonder if Kramer ever made it rich

Actually yes. It's way better. Go and you won't regret . Eat the rolls. Order a ribeye

Gold train! Choochoo

I'm paying two house mortgages right now. Wife watching bank account like hawk. I'd have to pay interest to buy gold :(

My wife makes the best ribeye. The problem is most restaurants and grocery stores have low quality meat. Need a butcher to get good stuff. TR is by far above average at least

To be clear, once you eat an expensive steak you can never enjoy a lesser cut of beef again...

a really fancy steakhouse

You need to find better "really fancy" steakhouses. Texas Roadhouse is okay, Outback is okay, but try something like Ruth's Chris or Dominick's, etc. And outside of chains, most bigger cities will have a local place that's a cut above the mid-tier.

You forgot about the terrible service and the obnoxious dancing.

I wouldn't take it that far. They use the same choice grade beef you can get at any supermarket. If you're paying 40+ for a steak it better be prime.

Those steaks are good but they're too melty (?). When I go eat at a nice steakhouse, I feel like I'm eating a piece of meat. There's texture and grain and etc. When I eat at Texas Roadhouse, the meat is always buttery smooth and could be easily cut with a butter knife even though they give you those giant steak knives. It's delicious, don't get me wrong, it's just different than Morton's, Chicago Cut, or Bavette's.

Granted, I'm comparing Texas Roadhouse in North Central Ohio where my inlaws live to Chicago but there's something different about the steaks at Texas Roadhouse.

Like an Outback sorta?

Used to love the Texas Roadhouse but the two around me must have hired cooks that have built up tolerance to the taste of salt. Oh and they seem to think that a rare or med rare steak means to put it on the coldest part of the grill so you end up with light brown cold slab of meat.

Edit: and they got rid of the chicken critters app!

dont forget free bucket of peanuts

perfect way to put it.

So the steaks' terrible but they have cinnamon breadsticks basically? Sounds like a child's concept of what a steakhouse is.

Please. It's a small step up from Applebees. It's basically a Texas version of Outback Steakhouse.

Subtract 35% of the meat quality as well.

And add a shitty steak.

Texas Roadhouse is trashy.

Subtract $35 for steak, then also subtract 100% of the flavor. Bam! Texas Roadhouse. The bread is nice though

The steak is good, but most of the side dishes are not very good and have a ton of calories.

We haven't been back to ours since the day they sang and danced for FOUR birthdays. Between the issues with the sides and the annoying birthday celebrations, it's just not worth it to us.

Ah I see. Tried to look them up but www.texasroadhouse.com is throwing a 504 error.

Careful about admitting it dose not give you the shits. TB might take that as a hint that they need to "enhance" the menu.

Outback steaks are like rubber. Texas roundhouse steaks and ribs generally are very good and well priced.

texas road house is far superior to outback. thats like comparing mcdonalds to chilis because they both serve hamburgers that aren't fancy.

I eavesdropped on your conversation and now I'm going to tell everybody that Taco Bell doesn't really give you the shits and they are all going to point at you and judge you for being such a big fat liar. Prepare yourself.

I never got all the stuff about Taco Bell making people shit given how carb centric their menu is.

Chipotle on the other hand...

Leaps and bounds above outback.

https://www.youtube.com/watch?v=3F1d3QWsyk0

Except that you don't go to Taco Bell for Mexican food. You go to Taco Bell for Taco Bell. If I wanted Mexican food (which I almost never do) then I'll go to a Mexican restaurant. When I want a Doritos Locos Taco x5 and some nachos with steak* on them then I go to Taco Bell.

Let's not even try to pretend like they are the same thing.

Reminds me of that picture of the high school prom kids in their tuxedos and gowns eating at a taco bell with a limo sitting outside.

That might be the ultimate neckbeard thing...

I always bring a Shun folding steak knife with me when i go out to eat. Because duck restaurants that use shitty serrated knives just because they are too lazy to sharpen good cutlery.

Yes, I enjoy my steaks a little too much.

I mean....for what? Does anything require a fork and knife?

[deleted]

It's not a cleanliness issue. The "theme" is informal. If we're talking polar opposites, I'd have gone with Ruth's Chris or McCormick & Schmick's.

As a young Japanese growing up just outside Tokyo I always dreamed of one day going to Paris and eating at Taco Bell there.

Not a kink, just different. My guess is a Taco Bell at a PX on a Navy base is going to be lacking compared to most. If I remember right the PX ships all of the food in from the States and isn't allowed to source locally.

Almost all of the McDonalds I've been to outside of the US has been better then home. When At home in the US I have McDs a few times a year. But I like to try all the local specials they have in other places. Hawaii: Egg and Spam breakfast. Germany: Chicken and egg breakfast sandwich etc. Of hand I can't remember what I had, but I've had McDs in: England, France, Germany, Belgium, Netherlands, Switzerland, Italy and South Africa.

Here's my fast food gem, if you like Del Taco you need to eat at the one in Barstow, CA. It's right off the Lenwood exit I believe, it was the original del taco, so they have similar menu of the franchise but slightly different, and everything you order has the perfect amount of meat, cheese, etc...seriously it's amazing.

Is there any other way to make a Mexican Pizza?

I wouldn't waste a perfectly good goat for a taco bell pizza.

That's a Satanist you twit.

Capodichino I think. I was there visiting a friend in the Naval Forces Europe Band, this was in 2009 so I'm not 100% sure.

I'm on vacation in SF right now. Burritos al pastor in the Mission are mind blowing.

Burritos al pastor

I had to look that up:

Al pastor: Crisp-thin shavings of vertical spit-roasted pork, marinated with guajillo chiles and achiote, then served on tortillas. Pastor means "shepherd," the name given to Lebanese merchants who immigrated to Mexico City in the early 1900s, bringing the concept of shawarma with them.

Maybe it's just that I don't like Mexican or central American cuisine. Why does everyone have to like every kind of cuisine out there anyway?

Do you like McDonald's cuisine? Or (insert whatever fast food you don't like here)? If not, maybe you're a racist!

I don't care much for Indonesian food either, or other southeast Asian foods. Is there something wrong with me for that too? And why is it OK for people from other countries to not like stereotypical American foods?

How about Vegemite? I don't care for that either; does that make me anti-Australian?

Next thing you know he's asking for tree fiddy. Don't let it in.

Work for a company in partnership with Comcast. Tier 2 tech. The automated systems are pure shit. If they can't properly query the bootfile of a modem within a certain timeframe, and it's quite often that my tools fail to query the bootfile, the automated systems will pop out that message.

Docsis 2.0 devices ARE end of life

SMC model wireless gateways ARE end of life

Technicolor TC8305 is stuck in greenfield. If you've got intermittent connectivity, drop the thing like a bad habit.

Arris TG862G is having irreparable slow speed issues on it's wifi connection. Factory resets, reprovisionings, reconfigurations... Nothing works. Drop it

Arris TG1682G dual-band WG. Setup process requires a new step forcing you to rename the network before allowing you online. Supposed to redirect to a page "Customize your wi-fi" Do yourself a favor and use the show more settings, name the networks independently. A -2.4 and -5 at the end is more than sufficient. Not redirected? Try "www.xfinity.com" and "10.0.0.1" which sometimes trigger the redirect. Failed there too? Get Wireless Gateway Support on the line, my peeps will get you set up. Beware, it takes eight minutes or longer to reprovision, FR, or SR. Be prepared to sit back and chill for a while whenever someone does a reset. Used to be 15. Think that's annoying? I've had to deal with it every other call for seven months. Or y'know, drop it.

Only Comcast WG worth a damn is the Cisco DPC3941T. One firmware issue on the 2.4Ghz wifi. Change the channel bandwidth to 20/40 (option is restricted to comcast representatives with remote login ability, again call WGS) and change the security method to WPA2 AES only. Problem solved, 75Mbps on 2.4Ghz again. All other functions work smooth as silk.

Long story short. Get the DPC3941 if you need to lease, the 3939 predecessor is just as good. If they have neither, you're better off getting a Motorolla surfboard and your own modem.