Observations all along the line - Kimball & the Southern Panhandle First
Observations all along the line - Kimball & the Southern Panhandle First
Sorted by date Results 1 - 2 of 2
You could be forgiven for not expecting much more than flabby steaks and starters emptied out of a frosted plastic bag. Steakhouses wedged between an interstate highway hotel and an all-night Shell station rarely waste precious time on food preparation and good old-fashioned mise en place. But kitchen staff at the Golden Spur hand cut hunks of red meat into sizeable steaks. They also grind their own burgers, at least according to reports. Granted, the meat hardly approaches USDA prime. But a... Full story
Why do we love steak so much? The flavor is rather basic, when you think about it—just a husky, meaty and familiar heft. Yet douse it with sauce and you obliterate its very essence. Order one from a lean cut and that vaunted savor likewise disappears. Steaks are also temperamental things. They wither into shoe leather under too much heat. Still, there’s something about a thick, glistening, cushy filet. At Buffalo Point in Sidney, they sometimes play loose with rare orders. At least mine was all... Full story