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Meat vs. Seafood

I pick

  • Total voters
    43
Dragonfly said:
Special dinner for you at high end restaurant. All expenses paid by someone else. Order anything you wish.

All cuts of meat are available.
Huge assortment of seafood as well.

Only condition is you can't order a surf & turf. No mixing and matching.

You can order the meat of your choice OR the seafood of your choice. (fresh water fish is included in "seafood")


What are you most likely to pick?
Feel free to describe the choice you make too. :mrgreen:
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Usually i go for one steak or another, but take lobster or sashimi relatively regularly too.
 
Lovebug said:
I want some of that so bad, I had to talk husband into changing our dinner plans.
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The thought rather makes one's mouth water, doesn't it.
 
Dragonfly said:
Special dinner for you at high end restaurant. All expenses paid by someone else. Order anything you wish.
All cuts of meat are available.
Huge assortment of seafood as well.
Only condition is you can't order a surf & turf. No mixing and matching.
You can order the meat of your choice OR the seafood of your choice. (fresh water fish is included in "seafood")
What are you most likely to pick?
Feel free to describe the choice you make too. :mrgreen:
Click to expand...
I grew up (and still part time live) in the Northeast. There is nothing like Maine Lobster.
Purists only eat them Steamed, secondarily boiled; but Broiled to finish can add flavor. I prefer the former most of the time.
Best size for sweetness tenderness is app 1.75lbs, much larger and they tend to be tougher.
When ordering, you want to ask for a Female (with the red roe), also sweeter and more tender.

A Slightly larger version as served at the famous large Steak House Chain 'Palm' who only has them 3lbs and up.

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Aunt Spiker said:
Anything seafood as long as it's not treated like boring ass seafood in most place in the US (breaded / friend / or served with lemon). I prefer my seafood to be seasoned with herbs or spices - actual flavors, not just generic southern-fried-citrus options.

Once I was at a Red Lobster and asked if they could put herbs on it (named off a few green ones) and she looked at me like I was insane.
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agreed, breaded and fried is sophomoric
 
Dragonfly said:
Special dinner for you at high end restaurant. All expenses paid by someone else. Order anything you wish.

All cuts of meat are available.
Huge assortment of seafood as well.

Only condition is you can't order a surf & turf. No mixing and matching.

You can order the meat of your choice OR the seafood of your choice. (fresh water fish is included in "seafood")


What are you most likely to pick?
Feel free to describe the choice you make too. :mrgreen:
Click to expand...

Chilean Sea Bass - Baked lightly, in butter with sea salt and crushed fresh pepper. With large (12/18) shrimp as an appetizer, asparagus with hollandaise, extra virgin olive oil and garlic sautéed broccoli rabe, hearts of romaine salad with radishes, carrots, cucumber, celery, and feta cheese.

If that isn't available, then I'm going with a thick ribeye medium rare, with baked potato, and fresh steamed vegies.

And lots... (let me repeat) lots, of wine. A nice bottle of Biltmore Pinot Grigio with the fish, or a California Cabernet Sauvignon with the steak.
 
Dragonfly said:
Special dinner for you at high end restaurant. All expenses paid by someone else. Order anything you wish.

All cuts of meat are available.
Huge assortment of seafood as well.

Only condition is you can't order a surf & turf. No mixing and matching.

You can order the meat of your choice OR the seafood of your choice. (fresh water fish is included in "seafood")


What are you most likely to pick?
Feel free to describe the choice you make too. :mrgreen:
Click to expand...

Oh, sea food for sure. I love squid, octopus, shrimp, crawfish, crab, and so on.
 
Lobster Thermidor as the entree.


lobster-thermador.jpg


Clams Casino and Shrimp Scampi as the appetizers.

Clams-Casino.jpg



CC_Shrimp-Scampi_s4x3.jpg


With Heineken Beer.

I much prefer to make my steaks at home!
 
Unless I am at a steak place I pick seafood, on the grounds that steak is easy to make and I do it a lot (and can get really great steak both choice and prime), but getting the best seafood is not so easy for a home cook, and the preparations tend to be trickier.
 
Hawkeye10 said:
Unless I am at a steak place I pick seafood, on the grounds that steak is easy to make and I do it a lot (and can get really great steak both choice and prime), but getting the best seafood is not so easy for a home cook, and the preparations tend to be trickier.
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people think there's a sanitary master chef back there, but really it is beavis and butthead
 
Aunt Spiker said:
Anything seafood as long as it's not treated like boring ass seafood in most place in the US (breaded / friend / or served with lemon). I prefer my seafood to be seasoned with herbs or spices - actual flavors, not just generic southern-fried-citrus options.

Once I was at a Red Lobster and asked if they could put herbs on it (named off a few green ones) and she looked at me like I was insane.
Click to expand...

In fla everythings fried you have to ask for it any other way. The have scallop season here and shrimp and on the menus its always fried. What happened to scampi and sauteed and broiled with spices and baked etc. Fried is what they want so fried is what they sell.

One of my favorites is BIG sea scallops broiled over linguine with pesto sauce. I love mussels and clams, not oysters though. Stuffed lobster with crabmeat. Fried is for an occaisional fish sammich
 
lpast said:
In fla everythings fried you have to ask for it any other way. The have scallop season here and shrimp and on the menus its always fried. What happened to scampi and sauteed and broiled with spices and baked etc. Fried is what they want so fried is what they sell.

One of my favorites is BIG sea scallops broiled over linguine with pesto sauce. I love mussels and clams, not oysters though. Stuffed lobster with crabmeat. Fried is for an occaisional fish sammich
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Ya, I have been noticing this too at a lot of places....Fried seafood and beer has always been popular but right now it seems to be everywhere. I get it, fried is easy so the restaurant is cool with it. People have always liked fried food but they are limiting it now often for health reasons (at least here in Cascadia), and seafood is supposed to be healthy, so they order fried seafood like they are treating themselves. Also a lot of people are too scared to fry at home.

Grease and beer, the classic combo, always good.
 
Hawkeye10 said:
Ya, I have been noticing this too at a lot of places....Fried seafood and beer has always been popular but right now it seems to be everywhere. I get it, fried is easy so the restaurant is cool with it. People have always liked fried food but they are limiting it now often for health reasons (at least here in Cascadia), and seafood is supposed to be healthy, so they order fried seafood like they are treating themselves. Also a lot of people are too scared to fry at home.

Grease and beer, the classic combo, always good.
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ALot of taverns not gin mill or shot and beer joints but taverns had Friday night Fish sandwichs. You can have them fried of baked or fish and chips now and then but I dont want fried fish constantly. People that are eating fried fish that it can be unhealthy for you depending on what its fried in. If the fryers arent hot enough the breading just sucks in oil and high volume restaurants rarely have their fryers at temp.
 
lpast said:
ALot of taverns not gin mill or shot and beer joints but taverns had Friday night Fish sandwichs. You can have them fried of baked or fish and chips now and then but I dont want fried fish constantly. People that are eating fried fish that it can be unhealthy for you depending on what its fried in. If the fryers arent hot enough the breading just sucks in oil and high volume restaurants rarely have their fryers at temp.
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A much bigger problem is kitchens trying to use the grease too long to save money, or because they are too lazy to change it. A secondary problem is not having a frier dedicated to seafood, because seafood tends to have a more subtle flavor so it gets ruined by bad grease before most of the rest of the menu does. One thing that REALLY pisses me off about most of the fried seafood I get is that it is massively undersalted, which cant really be fixed at the table. I was at Top Of Tacoma yesterday and had the fried Oysters, sure enough, no salt at all. I wanted some pepper in the breading too, but no. Then they used too coarse a grind of cornmeal, so the texture was wrong too.

Aggravating.

EDIT: ya the grease used matters A LOT! Not just flavor but also how much oil sucks into the food and also the quality of the fat for the human body, we know that not all grams of fat are equal in quality of nutrition . In my restaurant I paid double to get the good stuff, which lasts longer, but it is still 25% more expensive than the cheap not so good for you stuff.
 
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Pretty much any shellfish cooked just about any way. Not big on non-shell fish unless it's fried. Seafood is a treat - mostly eat white or red meat because of cost/availability, but they both get boring. Cole slaw or garden salad, baked potato or fries, lemon butter or tarter sauce or cocktail sauce as appropriate, and beer (not too heavy but not lite either). Maybe some pecan pie for dessert.
 
Aunt Spiker said:
Anything seafood as long as it's not treated like boring ass seafood in most place in the US (breaded / friend / or served with lemon). I prefer my seafood to be seasoned with herbs or spices - actual flavors, not just generic southern-fried-citrus options.

Once I was at a Red Lobster and asked if they could put herbs on it (named off a few green ones) and she looked at me like I was insane.
Click to expand...

Oh yes, this is an important caveat. Good point, I forgot to include this in my post.
 
All you can eat?

Crab legs.
 
I rarely ever eat steak, maybe only a few times per year. Eat seafood almost every day. Prefer fish over shellfish, but eat both.
 
I had mussel fish fingers and chips for dinner and added a little Tabasco smoked ,seafood always makes me feel like home
 
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