View Full Version : Steak Places
A lot of neg postings lately so let's make it a little happier. Let's take a break from the regular BS and get a few comments on your favorite steak restaurant. BA is great for meat so let's hear your comments. Years ago I had a filet at TL's resto and it was good. I have a couple of others so let's hear about yours.
TejanoLibre
06-13-12, 20:46
A lot of neg postings lately so let's make it a little happier. Let's take a break from the regular BS and get a few comments on your favorite steak restaurant. BA is great for meat so let's hear your comments. Years ago I had a filet at TL's resto and it was good. I have a couple of others so let's hear about yours.La Cabrera
Located at Cabrera 5099 in Palermo and Cabrera Norte accross the street.
May take a few days to get a reservation but it's excellent!
No need to order any side orders as they will bring you about 10 little refillable side dishes with your order!
Highly recommended!
TL.
Hey WC! When are you coming down here?
My filets were great and you could fuck the door girl upstairs !
Or take her to go !
I tried a lot of different restaurants during my month in BA. My all time favorite is La Brigada, in San Telmo, on Estado Unidos near Defensa.
My second choice would be a toss up between DADA on San Martin, near Paraguay, and Rodi at Vicente Lopez 1900, near Callao.
Everyone who comes to BA needs to go to La Cabana de Las Lilas at least once, if for no other reason than to say that you have been there. It is excellent, but be prepared for sticker shock, as it is expensive, even by BA standards!
Tres3
You should try "Julio", the fantastic parrilla place on Guatemala st. In Palermo. Best for me, by a landslide and more authentic / down to earth than Cabaña Las Lilas (as much as I love the experience there too).
Should be down in Aug or Sept. I'll give you a PM
Wild Walleye
06-19-12, 15:14
Parrilla Pena.
(0) 11 4371 5643.
I think it was Toyman or one of the other esteemed regulars who turned me onto this place. It quickly became my favorite.
It's on Pena between Biamonte (Viamonte, just throwing in the phonetics) and Tucuman.
Gato Hunter
06-19-12, 17:12
I still like la Brigada cut the steak with a spoon.
SnakeOilSales
06-19-12, 18:45
La Brigada is indeed a top notch place whereas Parrilla Pena is a nasty dump with very mediocre quality food.
Wild Walleye
06-20-12, 14:45
La Brigada is indeed a top notch place whereas Parrilla Pena is a nasty dump with very mediocre quality food.I don't think I've been to La Brigada (I've been to plenty of places that I don't recall.) , so I can't opine on it. It's definitely on my list.
I've had several great steaks at Parilla Pena that I would rank equal to or better than steaks I have had at Clo Clo, Cabana Las Lilas, La Cabrera and a bunch of other places. It definitely isn't fancy, but I don't need fancy just a bottle of Bosca Malbec DOC, provoleta and a rare ojo de bife.
TejanoLibre
06-20-12, 16:09
La Cabrera
Located at Cabrera 5099 in Palermo and Cabrera Norte accross the street.
May take a few days to get a reservation but it's excellent!
No need to order any side orders as they will bring you about 10 little refillable side dishes with your order!
Highly recommended!
TL.
Hey WC! When are you coming down here?
My filets were great and you could fuck the door girl upstairs!
Or take her to go!Unknown Daily Special at La Cabrera :
If you arrive by 7pm they will serve you and you will receive a 40% discount
The only catch is that you must give-up your table by 8pm.
For the Yanks that can't get accustomed to eating dinner at midnight or the ones that enjoy 40% off a fine meal it's a great deal!
There are very few places even open at 7pm!
TL.
Now, if you could only grab one of their girls and fuck them upstairs like at L'alliance it would be ideal!
Pocahotas or White Meat? All the same steak!
I don't think I've been to La Brigada (I've been to plenty of places that I don't recall.) , so I can't opine on it. It's definitely on my list.
I've had several great steaks at Parilla Pena that I would rank equal to or better than steaks I have had at Clo Clo, Cabana Las Lilas, La Cabrera and a bunch of other places. It definitely isn't fancy, but I don't need fancy just a bottle of Bosca Malbec DOC, provoleta and a rare ojo de bife.I live in steak country in the US. All my steaks at home are wet aged 6 weeks prime grade! I have been to Parilla Pena and many Parillas all over Argentina. SnakeOil is welcome to his opinion EVEn IF IT IS WRONG. LOL. Stupid is what stupid does. PP is typical of a great steak house in argentina when it come to decor and the service is exellent! If you are looking for an american style steak house. STAY IN AMERICA!
His comments that PP is a dump lead me to believe he has never been there. To each his own. Monger On WW. Toymann
TejanoLibre
06-21-12, 21:05
Unknown Daily Special at La Cabrera :
If you arrive by 7pm they will serve you and you will receive a 40% discount
The only catch is that you must give-up your table by 8pm.
For the Yanks that can't get accustomed to eating dinner at midnight or the ones that enjoy 40% off a fine meal it's a great deal!
There are very few places even open at 7pm!
TL.
Now, if you could only grab one of their girls and fuck them upstairs like at L'alliance it would be ideal!
A fucking Indian or White Meat? All the same steak!
Ate there last night and it was excellent, fast, efficient.
7pm to 8pm no reservation needed and 40% off!
Best to arrive at 6:45!
TL
Wild Walleye
06-22-12, 15:04
I live in steak country in the US. All my steaks at home are wet aged 6 weeks prime grade! I have been to Parilla Pena and many Parillas all over Argentina. SnakeOil is welcome to his opinion EVEn IF IT IS WRONG. LOL. Stupid is what stupid does. PP is typical of a great steak house in Argentina when it come to decor and the service is exellent! If you are looking for an american style steak house. STAY IN AMERICA!
His comments that PP is a dump lead me to believe he has never been there. To each his own. Monger On WW. ToymannThey all offer lots of protein for personal replenishment.
La Cabrera and La Brigada are still my top 2, but I just tried Miranda in Palermo and enjoyed a great "Tira de asado especial" and amazing provoleta.
La Cabrera and La Brigada are still my top 2, but I just tried Miranda in Palermo and enjoyed a great "Tira de asado especial" and amazing provoleta.Hi Brad, is it on Costa Rica and Fitzroy? I am living in Palermo Botanico and may need to give it a try.
http://www.parrillamiranda.com
Hi Brad, is it on Costa Rica and Fitzroy? I am living in Palermo Botanico and may need to give it a try.
http://www.parrillamiranda.comWhat's the deal with Las Lilas? I have been to BA 10x and never tried it. All tourist hype?
Hi Brad, is it on Costa Rica and Fitzroy? I am living in Palermo Botanico and may need to give it a try.
http://www.parrillamiranda.comThat is the one, sorry for the delayed response.
That is the one, sorry for the delayed response.Even though it's touristy I have had a couple of good steaks at Clark's.
TejanoLibre
07-03-12, 20:20
What's the deal with Las Lilas? I have been to BA 10x and never tried it. All tourist hype?Las Lilas is very nice, on the waterfront and you get about 15 little side orders with your meal.
Your bottle of wine is likely to cost you more than the meal though.
KANSAS :
Identical copy of Houston's in Houston, Texas and other cities in the USA.
Excellent American Grill, super efficient, super service and about a 45 minute wait at times.
Next to or part of the Horse Track in Palermo.
They give you beepers that buzz when your table is ready, excellent bar, maybe 3 waiters per table?
Open view kitchen that runs like a swiss watch.
BBQ Baby Back Ribs, spinach dip, etc.
TL
The are two restaurants named Compo Bravo. Great people watching at the Compo Bravo on Baez and sometimes on the weekend at the other restaurant on Fitz Roy and Honduras. Prices are moderate and wine list pricing is fair. El Obrero in La Boca is an old fashion steakhouse. It is very simple but great steaks, much like La Brigada. It was good for lunch. I have not had dinner at the restaurant.
TejanoLibre
07-03-12, 22:37
The are two restaurants named Compo Bravo. Great people watching at the Compo Bravo on Baez and sometimes on the weekend at the other restaurant on Fitz Roy and Honduras. Prices are moderate and wine list pricing is fair. El Obrero in La Boca is an old fashion steakhouse. It is very simple but great steaks, much like La Brigada. It was good for lunch. I have not had dinner at the restaurant.Going to La Boca during the day is bad enough but at night you are a sitting duck on the street!
One restaurant has an attached parking garage so you can open the Taxi's door and walk right into the resto without ever being in the gun's sites!
Step just 1 block off the beaten path and you are a well done deal!
Not worth it!
Of course this can and will happen anywhere except Puerto Madero!
TL.
Safest part of BA.
Going to La Boca during the day is bad enough but at night you are a sitting duck on the street!
One restaurant has an attached parking garage so you can open the Taxi's door and walk right into the resto without ever being in the gun's sites!
Step just 1 block off the beaten path and you are a well done deal!
Not worth it!
Of course this can and will happen anywhere except Puerto Madero!
TL.
Safest part of BA.TL had a good filet at his Resto when it was open. Went there with Jackson and the crew. I loved the one or 2 small tables outside to have a beer. The meet and greet with the visiting women was fun.
Gato Hunter
07-04-12, 21:33
TL had a good filet at his Resto when it was open. Went there with Jackson and the crew. I loved the one or 2 small tables outside to have a beer. The meet and greet with the visiting women was fun.Are you fucking kidding me there place was a hepatitis outbreak waiting to happen. I would not have fed my dog beef from that fucking dump or any othe place TL pimps o o out
TejanoLibre
07-05-12, 05:45
Are you fucking kidding me there place was a hepatitis outbreak waiting to happen. I would not have fed my dog beef from that fucking dump or any othe place TL pimps o o outYou have gone too far and I am giving you the benefit of the doubt because you are obviviosly demented and your mind is altered.
Never the less I will pardon you for being what you are and what you have become!
Why? Because I am able to pardon your sins!
Thanks,
TL
Quality Time
07-05-12, 18:53
TL knows how to cook a steak.
TL knows how to cook a steak.Lots of venom there, Gato. Not good for your 6 week stay. Guys who post here regularly might understand this post but it's unfair for the new guy who is just beginning to visit. We've met before at Newport and I don't see that happy go lucky monger attitude of yours shining thru.
You have gone too far and I am giving you the benefit of the doubt because you are obviviosly demented and your mind is altered.
Never the less I will pardon you for being what you are and what you have become!
Why? Because I am able to pardon your sins!
Thanks,
TLAre you the new mesiah around here. I hope your fooling because if your not you have some serious issues.
Gato Hunter
07-06-12, 13:40
I am going to clarify why I said what I said, and also this is the last time you will hear me flame TL I'm not going to lower myself to his level anymore.
Its well known that TL fucks all the girls BB anal thats his favorite, I will never judge anyone for making there dick happy, but BB anal is a great way to get hep B. Fecal matter shoved down your piss hole. Aka santorum.
That same person I know is at high risk could pass it on via food preparation. His place was never well known for its cleanliness. He can cook a good steaki will give him that, this is also why I don't fuck IV drug users even with a condom. I 86'ed a chica that was shooting coke in my bathroom last time.
Lots of mongers will not touch any of his girls due to this fact also.
Buenos aires can cast a pretty good iilliuson on life and thats why we come here to live how we can't normaly life, but reality is still there biology is still at work.
My brain to mouth filter is not working well but I call bullshit when I see it.
You can get hep a & be shots at your doctor for cheap, well worth it, my liver has a hard enough time as it is.
TejanoLibre
07-06-12, 20:53
I am going to clarify why I said what I said, and also this is the last time you will hear me flame TL I'm not going to lower myself to his level anymore.
Its well known that TL fucks all the girls BB anal thats his favorite, I will never judge anyone for making there dick happy, but BB anal is a great way to get hep B. Fecal matter shoved down your piss hole. Aka santorum.
That same person I know is at high risk could pass it on via food preparation. His place was never well known for its cleanliness. He can cook a good steaki will give him that, this is also why I don't fuck IV drug users even with a condom. I 86'ed a chica that was shooting coke in my bathroom last time.
Lots of mongers will not touch any of his girls due to this fact also.
Buenos aires can cast a pretty good iilliuson on life and thats why we come here to live how we can't normaly life, but reality is still there biology is still at work.
My brain to mouth filter is not working well but I call bullshit when I see it.
You can get hep a & be shots at your doctor for cheap, well worth it, my liver has a hard enough time as it is.I just had an awesome 12 hour BB Anal session from about 4am till 4pm!
It was great! She was great!
If it's a girlfriend of mine or a Pro then they can douche several times and avoid the mess.
Oh yeah, I never cooked at the resto GH.
Now, about that girl shooting up in your bathroom!
Shit, I have never seen anything like that here in my life.
You should mention who she is so the Boys can avoid her.
I have never flamed you so I'm not sure where you are coming from but I understand your not quite 100% yet.
By the way , what can she catch from performing an A.T.M ? Pays a lot more than $4.37 pesos to 1 like a regular A.T.M !
If you only knew how busy the girls are !
Take Care for NOW !
TL
Lots of mongers will not touch any of his girls due to this fact also.Summed it up quite well I think! Monger on GH. Toymann
TejanoLibre
07-07-12, 04:08
Summed it up quite well I think! Monger on GH. ToymannThey have more dates than you can shake your dick at!
I will pardon you for your sins!
Who the hell does not like to BB?
TL
PS - This is a steakhouse thread
I've got to agree with most of the posts here. Parrilla Pena is an amazing find. My meal on Tuesday night started off with one of the best empanadas I've ever had in this town. And BAD empanadas are everywhere. But Pena does them right. And they come with your dinner along with better-than-average rolls. The wine list is bigger and more affordable than I expected, with plenty of half-bottles for the solo diners. But it's the steak you come here for, and my bife chorizo was perfect. I would say for the price (currently 78 pesos) it's the best I've had. I ordered the rucola and parmesan salad and that was very fresh, and dressed with the lemon and olive oil tableside.
The service was excellent and the waiter brought everything out quickly and didn't forget anything! Plus, since I decided to order a full bottle of wine but didn't finish it, he re-corked it and wrapped it in paper, then bagged it. Very classy move. And the bonus is they have free, very fast wi-fi.
If you don't like Parrilla Pena, you don't like like Argentine food. This place kicks ass.
Daddy Rulz
09-05-12, 19:32
I've got to agree with most of the posts here. Parrilla Pena is an amazing find. My meal on Tuesday night started off with one of the best empanadas I've ever had in this town. And BAD empanadas are everywhere. But Pena does them right. And they come with your dinner along with better-than-average rolls. The wine list is bigger and more affordable than I expected, with plenty of half-bottles for the solo diners. But it's the steak you come here for, and my bife chorizo was perfect. I would say for the price (currently 78 pesos) it's the best I've had. I ordered the rucola and parmesan salad and that was very fresh, and dressed with the lemon and olive oil tableside.
The service was excellent and the waiter brought everything out quickly and didn't forget anything! Plus, since I decided to order a full bottle of wine but didn't finish it, he re-corked it and wrapped it in paper, then bagged it. Very classy move. And the bonus is they have free, very fast wi-fi.
If you don't like Parrilla Pena, you don't like like Argentine food. This place kicks ass.I nominate Chezz as the official AP food critic.
I've got to agree with most of the posts here. Parrilla Pena is an amazing find. My meal on Tuesday night started off with one of the best empanadas I've ever had in this town. And BAD empanadas are everywhere. But Pena does them right. And they come with your dinner along with better-than-average rolls. The wine list is bigger and more affordable than I expected, with plenty of half-bottles for the solo diners. But it's the steak you come here for, and my bife chorizo was perfect. I would say for the price (currently 78 pesos) it's the best I've had. I ordered the rucola and parmesan salad and that was very fresh, and dressed with the lemon and olive oil tableside.
The service was excellent and the waiter brought everything out quickly and didn't forget anything! Plus, since I decided to order a full bottle of wine but didn't finish it, he re-corked it and wrapped it in paper, then bagged it. Very classy move. And the bonus is they have free, very fast wi-fi.
If you don't like Parrilla Pena, you don't like like Argentine food. This place kicks ass.I have to agree with Chezz on this place. I went there and it was really good. It doesn't seem very touristy so Spanish is needed though. I had a lot of trouble ordering and my steak came out well done instead of medium. I will say that I liked the empanada at Clark's more than there's. Instead of using ground beef Clark's uses little 1/4" cubes of very tender steak.
OK. Where is it located. For us non-locals we need an address along with a recommendation. I like the empanadas at Stranger's after hours restaurant the all night restaurant on Sante Fe and Riobamba. The mushroom and lamb is great.
OK. Where is it located. For us non-locals we need an address along with a recommendation. I like the empanadas at Stranger's after hours restaurant the all night restaurant on Sante Fe and Riobamba. The mushroom and lamb is great.Parrilla Peña.
Rodríguez Peña 682, Centro Tribunales, C. A. B. A.
Cocina: Porteña.
Tel: 4371-5643.
Horario: Hoy 12 a 16 why de 20 a cierre.
Medios de pago: *Sólo efectivo Reportar cierre / modificacióand
Wild Walleye
09-06-12, 01:54
I have to agree with Chezz on this place. I went there and it was really good. It doesn't seem very touristy so Spanish is needed though. I had a lot of trouble ordering and my steak came out well done instead of medium. I will say that I liked the empanada at Clark's more than there's. Instead of using ground beef Clark's uses little 1/4" cubes of very tender steak.Parilla Pena has always delivered a perfectly cook piece of meat (seared on the outside, cool pink / red in the middle) , each time I have been there.
That said, for a country known for raising great steak, they sure do know how to f*ck 'them up by over cooking them. I've had some of the "best" restaurants in town deliver a piece of meat that was devoid of pink on the inside.
I speak Spanish like Obama cuts spending. No Spanish is necessary to plenty of pink meat in Buenos Aires (properly cooked steak, too)."Rare" is "jugoso" which is pronounced "hoo-go-so." I have yet to see a steak in Buenos Aires that I thought was under cooked.
"Medium" is "al punto" which is pronounced "Al poon-tow" However, in my experience, or should I say vicariously through my fellow diners' experiences, I have seen "al punto" more often interpreted as "medium well" than anything else.
Then throw in "Luigi Bosco D. O. C." and sit back and enjoy the evening.
If you get a breaded, fried meat served with a wedge of lemon, you probably have been served Mollejas (sweetbreads).
The wait staff at PP was very patient with me whilst I butchered their language.
I like to walk everywhere and have walked Bs As most of the area from Palermo to San Telmo (not all at once). PP is an easy walk form both the Recoleta Cemetery and the AP House (it's almost equidistant from the two, a little closer to the AP House). Although, after chowing down a mountain of bife, a brisk walk can be unpleasant.
If you are leaving there late at night, turn left out of the restaurant and walk up Pena a block and a half to Ste Fe to catch a cab. You'll be right near the corner of Callao (pronounce "Kai-zhow" in Bs As) , which I can assure you (from first hand experience) is busy almost 24/7.
If you get a breaded, fried meat served with a wedge of lemon, you probably have been served Mollejas (sweetbreads).Or milanesa, which they also serve with lemon for reasons that have always eluded me. Most of the mollejas I have seen were dredged and not breaded. Same with chinchulines; just dredged in flour and not breaded with migas.
Wild Walleye
09-06-12, 02:47
Or milanesa, which they also serve with lemon for reasons that have always eluded me. Most of the mollejas I have seen were dredged and not breaded. Same with chinchulines; just dredged in flour and not breaded with migas.Right you are. I was envisioning dredged in flour and fried but I typed something else (breaded).
Daddy Rulz
09-06-12, 05:46
That said, for a country known for raising great steak, they sure do know how to f*ck 'them up by over cooking them. I've had some of the "best" restaurants in town deliver a piece of meat that was devoid of pink on the inside.
I speak Spanish like Obama cuts spending. No Spanish is necessary to plenty of pink meat in Buenos Aires (properly cooked steak, too)."Rare" is "jugoso" which is pronounced "hoo-go-so." I have yet to see a steak in Buenos Aires that I thought was under cooked.
"Medium" is "al punto" which is pronounced "Al poon-tow" However, in my experience, or should I say vicariously through my fellow diners' experiences, I have seen "al punto" more often interpreted as "medium well" than anything else.
Then throw in "Luigi Bosco D. O. C." and sit back and enjoy the evening.
If you get a breaded, fried meat served with a wedge of lemon, you probably have been served Mollejas (sweetbreads).For some cuts temps are different. If you are at a parilla a punto really means more around medium well, especially when we are talking about vacio. With a bike de choriso it is closer to medium. Jugoso on the other hand for a lomo o bife is going to be normal to medium. If you want rare you should ask vuelta a vuelta which is going to come between rare and normal. For some reason they really have a tough time believing you want a steak cooked so red.
All that being said this waiter recommends getting meat a little more done at a parilla. It took me an age to understand that vacio cooked normal at low temps is tough as hell and again due to the low temp when cooked medium well it's tender as a virgins cunny. Think more pot roast than roast beef. It will be moist and the meat fibers will easily separate. This from a lifetime rare meat eater.
Chancho (pork) on the other hand should never, ever, ever be eaten at less than 160 degrees (medium well) here. In the land of fat women trichinosis has pretty much been done away with in the domestic meat supply. There have only been an average of like 10 cases a year up there for a long time and most from game. Here however it can still be found in pork so eating it mid rare, or medium is taking a chance.
SnakeOilSales
09-06-12, 07:56
I digress with the rest of the crowd here, but Parilla Pena is not even close to being among the upper echelon of steak places in Buenos Aires. For that, you need to go to the places that have their own farms that supply export quality meat specifically for their restaurants. I'm talking about El Mirasol, La Cabrera, Cabana Las Lilas (which is a ripoff, price wise) , La Brigada, Estilo Campo, and a few others. At these places when you order a lomo or bife de chorizo "jugoso" it comes out a bright, cool red in the center and perfectly grilled about 2/5 of the way through the meat on the outside. The steaks at Parilla Pena are no better than the steaks at La Madeleine or 1234 Sante Fe. Unfortunately, premium meat is just not cheap anymore in Argentina, although it is 20-20% cheaper than a comparable cut (if you could find one) in the USA.
Palermitano40
09-06-12, 11:38
I digress with the rest of the crowd here, but Parilla Pena is not even close to being among the upper echelon of steak places in Buenos Aires. For that, you need to go to the places that have their own farms that supply export quality meat specifically for their restaurants. I'm talking about El Mirasol, La Cabrera, Cabana Las Lilas (which is a ripoff, price wise) , La Brigada, Estilo Campo, and a few others. At these places when you order a lomo or bife de chorizo "jugoso" it comes out a bright, cool red in the center and perfectly grilled about 2/5 of the way through the meat on the outside. The steaks at Parilla Pena are no better than the steaks at La Madeleine or 1234 Sante Fe. Unfortunately, premium meat is just not cheap anymore in Argentina, although it is 20-20% cheaper than a comparable cut (if you could find one) in the USA.I Eat a lot at ROLASO, in Villa Crespo Aguirre x Julian Alvarez, same quality as the steaks at Don Julio in Palermo (same supplier) but a lot cheaper. EXCELLENT wine selection, not the usual mickey mouse parrilla where you have to add ice cubes in order to drink your wine!
And they can even cook your steak Estilo Frances, nearly raw which suits me nicely.
Just don t mind the colors there, everything is white and green, look like a vegan place, but the owner.Isidro- cannot help it he is a hardcore fan of Ferro, and these are the team s colors.
I will be dining there tomorrow, feel free to join me, send me PM.
Al.
Wild Walleye
09-06-12, 13:59
I've eaten at most of those places (not Rolaso) and many more like Clo Clo and blah, blah, blah. I like La Cabrera the food is good and the ambiance is up my alley. If you like Ponderosa-meets-cafeteria Cabana Las Lilas will suit you just fine. If I am out with friends or associates and we are looking for a little more entertaining venue, I like Palermo (Don Julio, La Cabrera, El Trapiche) or San Telmo.
However, if I am just looking for my favorite Bs As meal (proveleta, ojo de bife and Bosco DOC) , I have nothing but good things to say about PP and the touristy place right next to New Port (although I haven't eaten there since before they changed their name). I've walked by Rodi Bar a million times and never went in but some people rave about it.
For me, dining out is just like wine. If you like it, it's good. I can't taste the opinions of others.
I do not know how one can tell, other than by taste, but the Argentines have discovered feed lots, and a lot of the here to for grass fed beef is now corn fed on a feed lot, just like in the states. It is just idle speculation, but I suspect that the higher end restaurants still use grass fed beef because of all their Argentine customers.
Tres3
Daddy Rulz
09-06-12, 20:15
I do not know how one can tell, other than by taste, but the Argentines have discovered feed lots, and a lot of the here to for grass fed beef is now corn fed on a feed lot, just like in the states. It is just idle speculation, but I suspect that the higher end restaurants still use grass fed beef because of all their Argentine customers.
Tres3Marbling in the beef, grass fed beef not only tastes different it looks different, much less fat. Also because it's closer to "natural" the cows usually wear Berkinstocks, tie dyed t-shirts, and lots of patchouli.
Wild Walleye
09-07-12, 12:49
Marbling in the beef, grass fed beef not only tastes different it looks different, much less fat. Also because it's closer to "natural" the cows usually wear Berkinstocks, tie dyed t-shirts, and lots of patchouli.Those are the same cows that don't shave their armpits.
Marbling in the beef, grass fed beef not only tastes different it looks different, much less fat. Also because it's closer to "natural" the cows usually wear Berkinstocks, tie dyed t-shirts, and lots of patchouli.One cannot see the marbling once the meat is cooked, and it takes a very discerning eye to tell that cooked meat was marbled or grass fed. Taste and texture are very different; however, once the meat has been cooked, and served, a patron is stuck. I know of few, if any, BA restaurants that show a patron the steak before cooking it.
Argentina is unique among Spanish cultures, and that is because of the British influence that is unique to Argentina. Most of the Spanish heritage countries eat fresh, not aged, meat. The British introduced aging to Argentina when they brought British stock (predominantly hereford and angus) to the country because grazing land was so cheap. Most Spanish countries call aged meat "export" beef, when in reality the "export" market demands aged, not fresh meat.
Tres3
Speaking of Steak Places, though a little off topic anyway, I had occasion to want a Subway sandwich last night for dinner. I remember someone having told me they opened a new one on Cordoba between Suipacha and Peligrini, just about 5 blocks from my apartment. Of course, I had been told which location it had occupied. L'Alliance.
It felt like a dream, walking into the place and remembering the times we'd eaten there. The place the parilla occupied now open with tables, the customer bar moved a bit to the front and converted into a Subway container / prep counter and cash machine, the bar behind the counter that held the alcohol and such turned into coke dispensers, chip storage, etc, the refrigerator and other stuff between the parilla and the bar now occupied by the bread storage racks and other bits.
The stairway at the back still curved upward, though, and although I'm sure it's a storage place for Subway, at least it left to my imagination the way it used to be. A bit old, a bit moldy, and the entrance thieves once used to try to rob Western Union.
Damn how times change.
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