💼 Careercow Jack Russell Scalfani / Cooking With Jack / Jack on the Go Show / jakatak - YouTube "Celebrity" "Chef", Living Encyclopedia of Gluttony-Induced Maladies, Salmonella Elemental

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When will Jack drop dead?

  • February-March 2024

    Votes: 6 0.4%

  • April-May 2024

    Votes: 6 0.4%

  • June-July 2024

    Votes: 17 1.1%

  • August-September 2024

    Votes: 34 2.2%

  • October-November 2024

    Votes: 37 2.4%

  • December 2024

    Votes: 44 2.8%

  • Sometime in 2025

    Votes: 258 16.6%

  • Sometime in 2026

    Votes: 252 16.2%

  • Jack lives forever. The Wendigo Must Consoom

    Votes: 902 58.0%
  • Total voters
    1,556
p1138 said:
Filet mignon can be a good cut. It's never going to be as tender as some others, because it never has the marbling for that. It's basically a "really good" cut with just enough fat in it(barely) to maintain a decent flavor profile, and in my opinion is fairly hard to fuck up(on your own if you have a clue about wtf you're doing, but at that point just get a chateaubriand, or at a decent restaurant) because it's generally so consistent.
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It's a good but overrated cut. The texture is top notch, but as you point out, the flavor profile is decent, okay but not phenomenal. Even medium-rare (a notch past bloody mess) it's generally a texture you can cut with a butter knife if you feel like it, but it can use some help in the flavor department. I'll use some herbs in addition to salt/pepper, like thyme/garlic or really any suitable spices, and this is a cut I almost always top with well caramelized onions in butter, sometimes even adding a bit of sugar (although usually the onions themselves give the necessary sweetness).

I would almost never order this at a steakhouse. As overpriced as it is in stores, the price is deranged in a steakhouse, which are already among the biggest ripoffs in restaurant cuisine. But if I am going to go get ripped off, I want a big ass slab of meat, a potato, and maybe that very wedge salad, preferably not a large one as I'm not there to eat rabbit food. Filet mignon is really not going to fill me up.

That's the kind of thing I'd generally make at home on a lazy night because it's hard to do it wrong.

A steakhouse isn't somewhere to go for just a normal meal, but really, the kind of thing you go do with business associates or otherwise to have a fancy night out and conspicuously blow money.
 
All I do is get a nice, marbled bone-in Ribeye, coat lightly with some salt and olive oil and throw it in the broiler for 7 minutes then flip and cook for another 7 and it comes out perfect medium. Nothing too fancy but it always comes out nice and juicy. I was shocked with how mediocre the Ribeye cuts were at Texas Roadhouse, also just drowned in salt.
 
Jack that type of retard that after all his years of visiting any type of Restaurant still doesn't know that EXTRAS cost .. extra

"Feel-et minoon" is probably tough as shoe leather ..........
 
I can't believe they charged Jack $1.99 for Garlic Butter. If only Jack could read instead of just filming the menu.

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Quixotic Man said:
I can't believe they charged Jack $1.99 for Garlic Butter. If only Jack could read instead of just filming the menu.

View attachment 5916071
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IMO it's mildly tacky for a steakhouse to do that but it's Outback. In a real steakhouse you have all these standard fixins you can more or less pick and choose. Now, you're probably paying some prix fixe shit that's through the roof already, but nickel and diming is at least slightly tacky. But you should know chains are generally tacky if you're some food guru like Jagoff acts like he is.
 
Doctor of Autism said:
Jack reviews the first episode of famously non-violent show "Shogun"

gRAWjLfuR0QHcbHp.mp4

"DERE'S NUDITY"
"SHOW SAYS THE LORD'S NAME IN VAIN"
"NO VIOLENCE"
"ACTING GUD"
"STORY GUD"
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What the fuck is Jack's taste in shows and movies? Talks shit about violence, except when he ignores people being boiled alive, suicide, and decapitations. Gets a really gross feeling about nudity, except when he doesn't. Cursing is a major no-no, except when Jr yells the nigger word or in this show. Can't follow the story for shit in Civil War, but points out how a deeper and nuanced one like Shogun's is great.

Going from Blues Clues and Clifford to Shogun is like kicking a black guy in the deep end of a pool without floaties, but here he is praising it.
 
Mundane Ralph said:
Come on in close, foodjacks, and see Jack attempt to hide a piece of bread under some shrimp. At outback they bring a loaf to the table and if you order steak and shrimp the shrimp is not plated on a piece of bread. Jack cut this slice of bread, put it on his plate and then put his shrimp on top of it.
https://youtube.com/watch?v=dU6Jo74DtDQ
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Jack is clearly having some kind of breakdown making jokes about the mortgage and chopping off his dead arm. Anyway, I love steakhouses, I love wedge salads and martinis or Vespers, red wine, filets, ribeyes, all the good beef, the great desserts like chocolate cake or creme brulee, but the most slept on thing at a great steakhouse is the seafood, if you're at a joint with great lobster and shrimp and all that then you're in good hands. Nothing screams luxury to me more than oysters on the half shell on a big rack of ice. I know a place that does fried abalone flown in from Hawaii and it's just divine.
 
Hungry Homeless Handjob said:
Anyway, I love steakhouses, I love wedge salads and martinis or Vespers, red wine, filets, ribeyes, all the good beef, the great desserts like chocolate cake or creme brulee, but the most slept on thing at a great steakhouse is the seafood, if you're at a joint with great lobster and shrimp and all that then you're in good hands.
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Surf and turf with a lobster tail is about the only time I'd order filet mignon at a steakhouse, because at that point you're really just deliberately being extravagant. And if your date orders that, as Chris Rock said, "You DO know you're ordering from the fucking side of the menu?"
 
p1138 said:
It's never going to be as tender as some others, because it never has the marbling for that.
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Tenderness has more to do with how hard the muscle works and the tenderloin is a muscle that doesn't do a hell of a lot. It makes a great steak but is lacking in flavor. A flank steak is a great tasting steak but can be tough so it benefits from a marinade, you cook it no more than medium and slice it against the grain. But the best steak for both flavor and tenderness is the rib eye. Nest to that I'd say a porterhouse or T-bone. They are practically the same thing after all.

AnOminous said:
this is a cut I almost always top with well caramelized onions in butter, sometimes even adding a bit of sugar (although usually the onions themselves give the necessary sweetness).
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My favorite way to serve this is "Steak Oscar" and it makes it a bit of a special or celebration type meal.

Medium rare tenderloin steak. Put some grilled asparagus on top. Add some crab or lobster on top of that and a good portion of Bearnaise sauce. Serve with roasted potatoes, sauteed mushrooms and a nice red wine. So good. You can also replace the seafood with things like shrimp or scallops. But yeah. You don't order this at a steakhouse. It's highway robbery.

Hungry Homeless Handjob said:
Anyway, I love steakhouses, I love wedge salads and martinis or Vespers, red wine, filets, ribeyes, all the good beef, the great desserts like chocolate cake or creme brulee, but the most slept on thing at a great steakhouse is the seafood, if you're at a joint with great lobster and shrimp and all that then you're in good hands. Nothing screams luxury to me more than oysters on the half shell on a big rack of ice. I know a place that does fried abalone flown in from Hawaii and it's just divine.
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Old school steakhouses are the best. There's a feeling in them that you just can't get at some place like Outback or even a chain like Ruth Chris. And sure have all the classics while you're at it but while I love me a dirty martini always go for a Manhattan or an Old Fashioned when eating at one. It just feels right.
 
Falcon Sebben said:
Old school steakhouses are the best. There's a feeling in them that you just can't get at some place like Outback or even a chain like Ruth Chris. And sure have all the classics while you're at it but while I love me a dirty martini always go for a Manhattan or an Old Fashioned when eating at one. It just feels right.
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I love the Old Fashioned. You are a man of taste.

The best steak I had, I went to serious effort to find out where they got their steak. They got it at the very grocery store I shopped at. I realized I had no excuse to suck at steak as much as I did at the time.
 
For posterity. Kind of jarring to hear him acknowledge his dead arm considering how often he tries to pretend it's still functional.
 
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