Seafood or steak

if I can see a ocean....seafood 100%
if I can hear a ocean...seafood 90%
if i am in a state that borders a ocean...50% seafood
anywhere else 100% steak

fried Grouper throat is hit ya mama good right off the boat
 
I always to go with sea food unless I know I'm going to get a good steak. Being frinds with a butcher who can get the best steaks
I have ever had any where for fraction of the "street price" I have been totally spoilt on eating steak anywhere but at home now.
I don't even bother trying to get good steak over here in Taiwan but the sea food is in a leage of it's own. :thumbup:
 
At Home it’s a toss up depending on my mood. I have a local butcher that sells aged beef. I’ve had aged sirloins that absolutely smoke the MegaMart’s filet’s.
I agree with Gollnick seafood is just too much work but I’ve yet to see a local restaurant that doesn’t over cook fish or call pan seared fish “blackened”.
If I’m eating out I usually look to see if they have Pig on the menu as it is fairly easy to cook right and hard to screw up.
I rate restaurants in relation to my cooking skill’s; if they serve food on par with mine (I might be back), if they match me on a good day (I will be back), if I can’t touch their level of cooking (I’ll plot how to assault the menu the next time I’m there), if the prep is seriously flawed (I won’t be back undress by SWMBO) or to give them a second chance. If the service suck’s I don’t care how good the food is. Everything else is sustenance and not real eating.
Final Answer, Surf and Turf; aged strip steak with about a half pound of grilled shrimp a baked potato and a homebrewed beer:D
 
Both!

But if I had to choose....

SEAFOOD.

I would choose a nice grilled tuna over a nice grilled steak nearly every time.
 
allenC said:
Both!

But if I had to choose....

SEAFOOD.

I would choose a nice grilled tuna (or grouper) over a nice grilled steak nearly every time.
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Stole most of that from Allen, but had to add grouper. :D. I would rather grill my steaks at home.

Usually I go to the gulf for a week or two each year and go crazy. I rent a house in a very remote area near Appalachicola bay. Crab, redfish, and flounder are so easy to catch it is not even a challenge and the commercial fishing boats come in constantly. Most of them have a small shack where they will sell to individuals right at the docks. Fresh deep water fish are a fraction of the cost as well as a lot fresher that what they go for in Bastidville.
 
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I normally order what is the specialty of the house, whether it's steak, seafood, or BBQ.

There was one time though, I had a grilled tuna steak at the Chart House restaurant in Annapolis--"Spiced Yellowfin Ahi
Cajun spiced and grilled, ginger soy butter, wasabi cream, spinach & bok choy."

It was superb!
 
555 said:
Both.

King crab legs and a Delmonico steak. :)
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Me too , but I´ll have the lobster & kobe beef Surf`n´turf with perigord truffles all over it ,
that´s if you are buying , you are picking up the tab , right ?


1234,,,,,,,:D:thumbup:
 
Both. Depends on my mood, and the skills/reputation of the restaurant.

AJ
 
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