US Steakhouse Chains, Ranked Worst To Best

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?
Judith

The bottom they mention how to do it at home. I'll be doing that. I
have a Napoleon grill with an 1500 degree infrared burner they call the
"sizzle zone". Great for steaks.

Hank Rogers

2024-10-23 21:33:22 UTC

The bottom they mention how to do it at home. I'll be doing that. I
have a Napoleon grill with an 1500 degree infrared burner they call the
"sizzle zone". Great for steaks.

Say Ed, how did your $77 steak turn out? That's too pricey for me, but
I bet it was wonderful!

Mike Duffy

2024-10-23 21:42:23 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

Say Hank, I was hankering for liver & onions
and wanted to know if there was anything special
to remember if you use the 'drippings' from the
liver to make a bit of gravy. I expect the lack
of fat to change cooking parameters. Suggestions?

Hank Rogers

2024-10-23 22:16:32 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

Damn, you made me hungry for that. But it's been so many years since I
cooked liver and onions. I never cared much about gravy with that dish.

I'm old and my memory is weakening. I do remember that the most critical
component is the liver. It's always called calf liver in stores, but it
can be tough old stuff, with a grainy texture. I used to be able to tell
a little by looking at it, but never completely conclusive.

Also, don't overcook it. That will turn good liver into shoe leather.
And the onions are very important ... they take the place of the gravy.
Cook them slowly, before you start on the liver.

2024-10-24 08:33:16 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

Damn, you made me hungry for that. But it's been so many years since I cooked
liver and onions. I never cared much about gravy with that dish.
I'm old and my memory is weakening. I do remember that the most critical
component is the liver. It's always called calf liver in stores, but it can
be tough old stuff, with a grainy texture. I used to be able to tell a little
by looking at it, but never completely conclusive.
Also, don't overcook it. That will turn good liver into shoe leather. And the
onions are very important ... they take the place of the gravy. Cook them
slowly, before you start on the liver.

Another tip for good quality is to see if there's a symphony orchestra in
town!

Mike Duffy

2024-10-24 13:49:08 UTC

Post by D
Another tip for good quality is to see if
there's a symphony orchestra in town!

I'm afraid you're being too mysterious to follow.

The 'issue' is liver & onions. Please at least
tell us which main ingredient this 'tip' relates to.

Currently, I prefer Vidalia uber alles allium,
although I might take a leek when I start.

Despite that tradition does not call for it, I will
probably cut up Shitake and red bell pepper to go
with the allium.

I have found that the best way to cook up a 'manly'
vegetable dish like this is to dice the mix, add butter,
and then use the microwave. Use a dish much larger than
the mix.

Run the MW a few minutes stirring each time.
When you have reached 'peak foam', shorten
the cook time and taste every time until
the caramelization approaches perfection.
(Stop before it begins to be a bit 'burnt'.)

And of course, peel your peppers or use
a propane torch to remove the skin before.

2024-10-24 13:55:24 UTC

Post by D
Another tip for good quality is to see if
there's a symphony orchestra in town!

I'm afraid you're being too mysterious to follow.
The 'issue' is liver & onions. Please at least
tell us which main ingredient this 'tip' relates to.
Currently, I prefer Vidalia uber alles allium,
although I might take a leek when I start.
Despite that tradition does not call for it, I will
probably cut up Shitake and red bell pepper to go
with the allium.
I have found that the best way to cook up a 'manly'
vegetable dish like this is to dice the mix, add butter,
and then use the microwave. Use a dish much larger than
the mix.
Run the MW a few minutes stirring each time.
When you have reached 'peak foam', shorten
the cook time and taste every time until
the caramelization approaches perfection.
(Stop before it begins to be a bit 'burnt'.)
And of course, peel your peppers or use
a propane torch to remove the skin before.

"Real men do NOT peel their peppers..."

- Oscar Wilde

--
GM

2024-10-24 19:18:26 UTC

Post by D
Another tip for good quality is to see if
there's a symphony orchestra in town!

I'm afraid you're being too mysterious to follow.
The 'issue' is liver & onions. Please at least
tell us which main ingredient this 'tip' relates to.
Currently, I prefer Vidalia uber alles allium,
although I might take a leek when I start.
Despite that tradition does not call for it, I will
probably cut up Shitake and red bell pepper to go
with the allium.
I have found that the best way to cook up a 'manly'
vegetable dish like this is to dice the mix, add butter,
and then use the microwave. Use a dish much larger than
the mix.
Run the MW a few minutes stirring each time.
When you have reached 'peak foam', shorten
the cook time and taste every time until
the caramelization approaches perfection.
(Stop before it begins to be a bit 'burnt'.)
And of course, peel your peppers or use
a propane torch to remove the skin before.

Sorry, I was referring to Hannibal Lecter. ;)

Ed P

2024-10-24 01:35:52 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.

I've had it before but at that price, not every week

https://postimg.cc/Bj96pW9k

https://postimg.cc/svmzQ19n

2024-10-24 13:42:29 UTC

Post by Ed P

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is not for
children!

Hiram Freeborn

2024-10-24 15:54:41 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is not
for children!

Where's da beef?

All I see is fat.

Hiram Freeborn

2024-10-24 21:25:26 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is not
for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from argentina,
and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat, and
didn't buy, so they reduced the price to get rid of it, and I snapped it
up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about half
as pale as that.

2024-10-25 09:36:04 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was.Â The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is not for
children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu magic
goin on there. I bought a piece like it once, but from argentina, and it
was absolutely divine!
The ignorant customers of the meat market thought it was just fat, and
didn't buy, so they reduced the price to get rid of it, and I snapped it
up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about half as
pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

Citizen Winston Smith

2024-10-26 21:55:03 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is
not for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from
argentina, and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat,
and didn't buy, so they reduced the price to get rid of it, and I
snapped it up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about
half as pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

HELL YES FATTY BEEF IS FATTY JOY!

dsi1

2024-10-28 19:41:21 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is
not for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from
argentina, and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat,
and didn't buy, so they reduced the price to get rid of it, and I
snapped it up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about
half as pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

HELL YES FATTY BEEF IS FATTY JOY!

Here's a sumo wrestler eating some Wagyu. Frankly, I'm disappointed at
this guy's capacity for eating. He eats like a little child.

Citizen Winston Smith

2024-10-28 21:07:19 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is
not for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from
argentina, and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat,
and didn't buy, so they reduced the price to get rid of it, and I
snapped it up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about
half as pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

HELL YES FATTY BEEF IS FATTY JOY!

Here's a sumo wrestler eating some Wagyu. Frankly, I'm disappointed at
this guy's capacity for eating. He eats like a little child.
http://youtu.be/WmI6sF8Tz0I

Wagyu fat donuts?

Mercy!

dsi1

2024-10-29 04:30:21 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about .65 lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is
not for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from
argentina, and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat,
and didn't buy, so they reduced the price to get rid of it, and I
snapped it up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about
half as pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

HELL YES FATTY BEEF IS FATTY JOY!

Here's a sumo wrestler eating some Wagyu. Frankly, I'm disappointed at
this guy's capacity for eating. He eats like a little child.
http://youtu.be/WmI6sF8Tz0I

Wagyu fat donuts?
Mercy!

Everything is just so silly these days. Lunch today was at a trendy spot
for the young folks. I had some fried beef. I don't feel comfortable in
trendy spots but da kids might like it. The place used to be a Chinese
restaurant with an awful bathroom. My step-mom asked me about the
bathroom. I told her it was a great bathroom and that she should go
check it out. She just laughed.

https://photos.app.goo.gl/dCgmby8u6N7JMAmFA

https://www.moongaasianbistrohi.com/menu/

Citizen Winston Smith

2024-10-29 17:12:28 UTC

Post by Hank Rogers
Say Ed, how did your $77 steak turn out?
That's too pricey for me, but
I bet it was wonderful!

It was. The price is actually $124 a pound and this was about
.65
lb.
I've had it before but at that price, not every week
https://postimg.cc/Bj96pW9k
https://postimg.cc/svmzQ19n

Oh my Trump! Please put an 18 year age limit on that photo! It is
not for children!

Where's da beef?
All I see is fat.

Which carries an enormous amount of taste. I'd say there's some Wagyu
magic goin on there. I bought a piece like it once, but from
argentina, and it was absolutely divine!
The ignorant customers of the meat market thought it was just fat,
and didn't buy, so they reduced the price to get rid of it, and I
snapped it up.
The sad part of the story is that they won't buy it again only for me. =(

I have got to step it up from the Wal Mart version, which is about
half as pale as that.

Well, it might not be to everyones taste, but I would give it one try at
least to see if you enjoy it.

HELL YES FATTY BEEF IS FATTY JOY!

Here's a sumo wrestler eating some Wagyu. Frankly, I'm disappointed at
this guy's capacity for eating. He eats like a little child.
http://youtu.be/WmI6sF8Tz0I

Wagyu fat donuts?
Mercy!

Everything is just so silly these days. Lunch today was at a trendy spot
for the young folks. I had some fried beef. I don't feel comfortable in
trendy spots but da kids might like it. The place used to be a Chinese
restaurant with an awful bathroom. My step-mom asked me about the
bathroom. I told her it was a great bathroom and that she should go
check it out. She just laughed.
https://photos.app.goo.gl/dCgmby8u6N7JMAmFA
https://www.moongaasianbistrohi.com/menu/

That Kung Pao beef looks to have been worth it though.

Pretty broad sushi menu, I like the Black Angel roll.

dsi1

2024-10-29 20:11:36 UTC

Post by Citizen Winston Smith
That Kung Pao beef looks to have been worth it though.
Pretty broad sushi menu, I like the Black Angel roll.

Breakfast this morning was Portuguese vinegar pork - vinha d'alhos. It's
just awesome.

https://photos.app.goo.gl/DxfauNNLTVQ84Zd29

https://onohawaiianrecipes.com/recipes/vinha-dalhos/

Citizen Winston Smith

2024-10-29 20:25:22 UTC

Post by Citizen Winston Smith
That Kung Pao beef looks to have been worth it though.
Pretty broad sushi menu, I like the Black Angel roll.

Breakfast this morning was Portuguese vinegar pork - vinha d'alhos. It's
just awesome.
https://photos.app.goo.gl/DxfauNNLTVQ84Zd29
https://onohawaiianrecipes.com/recipes/vinha-dalhos/

A Vindaloo by any other name is just fine.

This one will get tried soon. I feel like it will be happy to have some
blistered and fried Poblano pepper srips and rough cut caramelized sweet
onions alongside the taters.

:-)

dsi1

2024-10-29 20:40:10 UTC

Post by Citizen Winston Smith
That Kung Pao beef looks to have been worth it though.
Pretty broad sushi menu, I like the Black Angel roll.

Breakfast this morning was Portuguese vinegar pork - vinha d'alhos. It's
just awesome.
https://photos.app.goo.gl/DxfauNNLTVQ84Zd29
https://onohawaiianrecipes.com/recipes/vinha-dalhos/

A Vindaloo by any other name is just fine.
This one will get tried soon. I feel like it will be happy to have some
blistered and fried Poblano pepper srips and rough cut caramelized sweet
onions alongside the taters.
:-)

That's interesting - I never knew about the connection between the two
dishes. Thanks!

Citizen Winston Smith

2024-10-29 22:52:26 UTC

Post by Citizen Winston Smith
That Kung Pao beef looks to have been worth it though.
Pretty broad sushi menu, I like the Black Angel roll.

Breakfast this morning was Portuguese vinegar pork - vinha d'alhos. It's
just awesome.
https://photos.app.goo.gl/DxfauNNLTVQ84Zd29
https://onohawaiianrecipes.com/recipes/vinha-dalhos/

A Vindaloo by any other name is just fine.
This one will get tried soon. I feel like it will be happy to have some
blistered and fried Poblano pepper srips and rough cut caramelized sweet
onions alongside the taters.
:-)

That's interesting - I never knew about the connection between the two
dishes. Thanks!

:-)

Dave Smith

2024-10-29 21:39:54 UTC

Post by Citizen Winston Smith
That Kung Pao beef looks to have been worth it though.
Pretty broad sushi menu, I like the Black Angel roll.

Breakfast this morning was Portuguese vinegar pork - vinha d'alhos. It's
just awesome.

I bet that was good. We once stopped for dinner at a Portuguese place in
upstate New York and I had roast pork that had a lot of vinegar. It was
really tasty. It sure wasn't something I would have thought of cooking,
but after tasting it I would definitely have it again.

Rock Stolid

2024-10-24 16:46:59 UTC

Post by Ed P
https://postimg.cc/Bj96pW9k

Whose thighs are those?

jmcquown

2024-10-23 23:39:16 UTC

It's on topic if people here eat at steakhouse chain restaurants and
might recognize the names.

The bottom they mention how to do it at home. I'll be doing that. I
have a Napoleon grill with an 1500 degree infrared burner they call the
"sizzle zone". Great for steaks.

I know how to cook an excellent steak on the stovetop and also on a
charcoal grill. I don't frequent chain restaurants, much less
steakhouses. I haven't bothered to find if any of those are near where
I live.

I do agree with the suggestion of salt & butter to cook a really good steak!

Jill

Hiram Freeborn

2024-10-24 00:03:14 UTC

Post by jmcquown

It's on topic if people here eat at steakhouse chain restaurants and
might recognize the names.

No.

It's on-topic regardless of whether these fossilized shut-ins eat at ANY
of the places listed.

Stop trying to be the boss of this entire group!

Rock Stolid

2024-10-24 16:45:33 UTC

I don't frequent chain restaurants, much less steakhouses.

And this group is ALL ABOUT YOU, right?

Hank Rogers

2024-10-23 21:31:24 UTC

Maybe, but only if they serve kosher steaks, and none of that halal rubbish.

KlausSchadenfreude

2024-10-23 21:36:42 UTC

On Wed, 23 Oct 2024 16:05:33 -0400, Judith Latham

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?

Not fast food, but no big deal.
Official alt.food.fast-food FAQ
http://jerrylies.byethost22.com/a.f.f-f_FAQ.html

Hiram Freeborn

2024-10-23 21:47:54 UTC

YES!!!

K Wills

2024-10-24 08:09:46 UTC

On Wed, 23 Oct 2024 16:05:33 -0400, Judith Latham

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure
everyone that Outback and Ruth's Chris are NOT fast food.
I expect it's on-topic for rec.food.cooking since the steaks are
cooked.

--
"Hail imp," shouted Vlad, the Imp Hailer.

Rock Stolid

2024-10-24 16:47:35 UTC

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?

No?

Then bugger off.

Jerry Sauk

2024-10-24 18:14:54 UTC

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

FYI, he's not the "moderator" at alt.fast-food either. He's just your basic
moron.

citizen winston smith

2024-10-24 18:31:51 UTC

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

FYI, he's not the "moderator" at alt.fast-food either. He's just your basic
moron.

By "moron" you refer to his garage-burglarizing conviction?

Jerry Sauk

2024-10-28 18:29:10 UTC

Post by citizen winston smith

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

FYI, he's not the "moderator" at alt.fast-food either. He's just your basic
moron.

By "moron" you refer to his garage-burglarizing conviction?

Yeah, that's him. He deny's it of course, but the official court document's
have been posted deveral time's.

Rudy Canoza

2024-10-28 18:16:33 UTC

Post by citizen winston smith

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

FYI, he's not the "moderator" at alt.fast-food either. He's just your basic
moron.

By "moron" you refer to his garage-burglarizing conviction?

Yeah, that's him. He deny's it of course, but the official court document's
have been posted deveral time's.

KWills is a fat fuck felon loser -

https://casetext.com/case/state-v-wills-26

https://postimg.cc/dhN2kzSG

Gregory Morrow

2024-10-24 19:22:07 UTC

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

FYI, he's not the "moderator" at alt.fast-food either. He's just your basic
moron.

https://groups.google.com/g/uk.sport.football.clubs.liverpool/c/3WOuMwrfLMY

Frank

2024-10-25 02:44:08 UTC

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

The question wasn't looking for a moderator (there isn't).

It was asking if it was on-topic, which he answered politely.

(After all, one has standards one must maintain, mustn't one?)

--
-Frank 🌭

K Wills

2024-10-25 08:56:51 UTC

Post by Frank

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

The question wasn't looking for a moderator (there isn't).
It was asking if it was on-topic, which he answered politely.
(After all, one has standards one must maintain, mustn't one?)

Some people exist on Usenet solely to troll.

--
The Aztec contribution to our multicultural feast
will be delayed, until the main course stops begging
for his life.

2024-10-25 20:36:34 UTC

Post by Frank

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?
No?
Then bugger off.

The question wasn't looking for a moderator (there isn't).
It was asking if it was on-topic, which he answered politely.
(After all, one has standards one must maintain, mustn't one?)

Some people exist on Usenet solely to troll.

It's an old and honorable profession and should not be disrespected!

Citizen Winston Smith

2024-10-26 21:57:02 UTC

Post by K Wills
Some people exist on Usenet solely to troll.

Sena Michael Bilyeu?

Or you?

K Wills

2024-10-25 08:56:23 UTC

On Thu, 24 Oct 2024 10:47:35 -0600, Rock Stolid

Post by Judith Latham
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure

You the moderator here?

There is no moderator in alt.food.fast-food.

Post by Rock Stolid
No?
Then bugger off.

The question wasn't in regards to a moderator. Judith's question
was in regards to being on-topic. While it may be on-topic for
rec.food.cooking, with steaks being cooked, the restaurants named are
not fast food. I even cited two that I know, from personal experience,
are not.
But troll, troll, troll your boat...

--
There are 10 kinds of people in the world:
Those who understand binary, and those who don't.

Citizen Winston Smith

2024-10-26 21:57:38 UTC

Post by K Wills
But troll, troll, troll your boat...

All the way to Ft, Des Moines?

Jerry Sauk

2024-10-28 18:36:42 UTC

Post by KlausSchadenfreude
On Wed, 23 Oct 2024 16:05:33 -0400, Judith Latham

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure
everyone that Outback and Ruth's Chris are NOT fast food.

For once I agree with kwills. Oficially, steak-house chains are NOT
on-topic for alt.fast-food. However I won't comment on if they are on-topic
for r.f.c or not, becouse simply it's not my place to say.

2024-10-28 21:07:16 UTC

Post by KlausSchadenfreude
On Wed, 23 Oct 2024 16:05:33 -0400, Judith Latham

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure
everyone that Outback and Ruth's Chris are NOT fast food.

What is the official and legal definition of fast food? It is very
important for us in rfc to know, so that we don't accidentally step on any
toes over there in afff!

Hank Rogers

2024-10-28 22:15:38 UTC

Post by KlausSchadenfreude
On Wed, 23 Oct 2024 16:05:33 -0400, Judith Latham

Post by Judith Latham
https://www.chowhound.com/1572213/steakhouse-chains-ranked-worst-to-best/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_8401356
Surely this is on topic. No?

They don't seem like fast food establishments to me. I can assure
everyone that Outback and Ruth's Chris are NOT fast food.

For once I agree with kwills. Oficially, steak-house chains are NOT
on-topic for alt.fast-food. However I won't comment on if they are
on-topic
for r.f.c or not, becouse simply it's not my place to say.

What is the official and legal definition of fast food? It is very
important for us in rfc to know, so that we don't accidentally step on
any toes over there in afff!

You are asking the wrong person. In RFC, her royal Majesty, Queen Quown
of Dataw has absolute jurisdiction. Not these ignorant fast food trolls.

Her royal Highness may penalize you for making such an ignorant post here.

heyjoe

2024-10-24 12:30:10 UTC