Cade takes the OL to chop house (premier steakhouse in AA)
“Thank you to @TheChopHouseAA for allowing me to treat the boys that protect me to a phenomenal meal”.
From the picture, looks like Cade took 9 of the OL out to chophouse. Strong work. I’m assuming NIL helped pick up that tab!
More good vibes from bye week and evidence Cade has a knack for being a leader/well liked by the team.
https://twitter.com/cademac_12/status/1448477112671821834?s=21
October 14th, 2021 at 7:10 AM ^
The link, and nothing but the link:
https://twitter.com/cademac_12/status/1448477112671821834?s=21
October 14th, 2021 at 9:12 AM ^
Seth you’ve gone too far!
October 14th, 2021 at 9:15 AM ^
that is an all-world photo shop and post. bravo.
October 14th, 2021 at 9:53 AM ^
I love that this has become a thing. Long may it continue. Every picture of cade should come with a cyan circle now.
October 14th, 2021 at 10:04 AM ^
Took me about 10 seconds to figure out the circle. I was like ...is this a play button for a gif or something?
October 14th, 2021 at 11:09 AM ^
Meta suggestion--we need, say, 4 double upvotes per month for posts like this. Maybe for premium members? Just spitballing.
October 14th, 2021 at 11:54 AM ^
Picture hanging in Cade's dorm:
October 14th, 2021 at 1:46 PM ^
oh, you in a heap 'o trouble now boy!
another all-world photo shop and post.
October 14th, 2021 at 2:14 PM ^
The MGoBlog roundtable is trying to run a low controversy, minimum hot take radio show. Seth really can't seem to read the room and has blundered into a hot take. Now, maybe that's on the producers for putting him in a situation his skillset doesn't cover, or maybe behind the scenes they are telling him to not read the room before posting. And I'm not saying he's a bad radio commentator - he's above average in many respects and on another radio show more geared toward controversial takes he'd probably thrive. But on this show, with these producers, he's clearly the Trouble Spot, so the cyan circle is well deserved.
October 14th, 2021 at 5:43 PM ^
I take it you didn't listen.
Also..."The producers?" Dude, we maaaaybe have a sound check before we go on. The conversation before we went live was "Which Sklar show are you going to next week, Friday or Saturday?"
I don't mind Mr. Obsessed making a graphic joke, but getting ripped on for takes that are only happening in your imagination is too far.
EDIT: Fuckin-a i get it now. Sorry for reacting like that.
October 14th, 2021 at 6:55 PM ^
Pretty sure @gbdub is joking. Read it again--it got a chuckle out of me.
October 14th, 2021 at 8:15 PM ^
Yup, definitely a play on the “Cade has some skills but certain systems highlight his weaknesses” parody.
October 15th, 2021 at 12:07 AM ^
It was a joke man, sorry if it came off as serious - as someone noted, it was a play on your justification for giving Cade a cyan. You do great work.
October 15th, 2021 at 9:35 PM ^
Man, went right over my head. So sorry. I need some sleep--and to be not having conversations about this anymore.
October 14th, 2021 at 3:52 PM ^
Great pic. Glad the lads had a great meal.
October 14th, 2021 at 1:13 PM ^
The owner of the Chop House must have said "looks like we'll be closing early" after he/she saw that group coming in. Can you imagine the final tab?
October 14th, 2021 at 3:31 PM ^
Now as bad as you think because they weren’t drinking wine.
October 14th, 2021 at 7:11 AM ^
JJ has the potential to take them to even better steak houses!
October 14th, 2021 at 7:18 AM ^
Made me chuckle... well done.
October 14th, 2021 at 8:06 AM ^
Never go past Medium Rare!
October 14th, 2021 at 8:15 AM ^
Side note, I've noticed the last several steaks I've ordered, even from nice to decent places, always come out one level less done than you order. I've read multiple places that this is intentional, as you can send an underdone steak back to the kitchen to be cooked more but you can't uncook an overdone steak. Of course the one time when I tried to beat the system by ordering medium, it came out medium well lol.
October 14th, 2021 at 9:18 AM ^
I've noticed Logans does this to an annoying degree but other steak houses don't. If you're using probes there should be no need to undercook steaks.
Always probe your meat!
January 6th, 2022 at 10:05 PM ^
NTTAWWT
October 14th, 2021 at 9:20 AM ^
Seems my restaurant steaks have been overdone for the past year.
The problem I always see people make when grilling their own steaks is that they cook it to the level of doneness they want, let it rest 5-10 minutes, then get angry when their medium steak has turned into medium well. I'd rather undercook it. If I do that, I put the steak in a cooler for 5 minutes, and it's usually at the level of doneness I want.
October 14th, 2021 at 9:23 AM ^
I've been a big fan of the reverse sear method for a while now. Slow cook it, in the oven or on a pellet grill or such, to your desired temp (I monitor it with a probe thermometer). Let it rest, then sear it and eat. Perfectly cooked steaks every time.
October 14th, 2021 at 11:00 AM ^
Agree 100%. Reverse sear method is fantastic.
October 14th, 2021 at 7:03 PM ^
107 upvotes on reverse sear.
October 14th, 2021 at 9:40 AM ^
Sous vide my friend, sous vide. Then sear. Perfect steak every time.
October 14th, 2021 at 9:55 AM ^
I wish to cosign this post. Sous vide is life changing.
October 14th, 2021 at 10:10 AM ^
Sous vide is awesome and bar none the easiest way to cook a steak, but jdemille9 has it right that the reverse sear method puts out a better steak every time. With the reverse sear, you have the slow heating of sous vide, but with a dry heat so that it gets a harder sear when it comes time to sear. The high amount of moisture at the end of the immersion cook makes getting a good sear more difficult.
October 14th, 2021 at 2:07 PM ^
This is the way
October 14th, 2021 at 10:13 AM ^
Sous vide rules. Just remember to dunk the steaks in an ice bath for 2-4 minutes (depending on thickness) before throwing on the searing grill. This is more critical with thinner steaks. The alternative is to just let them rest to room temperature before searing. Also, remember to pat down the steaks with paper towels prior to searing. Not only do you get a better crust, you get less steam cooking on the interior of your steak.
October 14th, 2021 at 11:56 AM ^
Not dogging on sous vide, but give the JKF (just keep flipping) method a try sometime.
High heat- like a direct sear, and flip every 20-30 seconds on all sides including edges, until 130-135.
Keeps the Maillard reaction rolling on the exterior and even temp distribution throughout.
October 14th, 2021 at 12:27 PM ^
Thumbs up for this. Did sous vide for the first time a year ago and is far and away a superior process. I made surf and turf for my wife's birthday. Kept the steaks at MR temp until I placed the crab legs in the steamer, then laid a quick sear on the steaks using ghee, garlic, and rosemary. Both done at the exact same time, served at perfect doneness and temp!
And if you haven't discovered searing steaks in ghee, you need to add that to your arsenal!
October 14th, 2021 at 12:49 PM ^
Sounds tasty.
I'm an olive oil and sea salt guy. Fiorentino style.
October 14th, 2021 at 4:09 PM ^
good point
most do not seem to get the concept of letting the steak rest
October 14th, 2021 at 9:42 AM ^
Considering restaurant margins and how much they’ve struggled over the last year and a half, I could see this as a possible tactic from management.
I will say that I’ve known quite a few chefs from my younger days and when a steak comes back for a re-fire they’re usually pretty pissed off. Although they’re usually just pissed off in general.
October 14th, 2021 at 1:28 PM ^
Imagine how they feel when it's sent back with A1 all over it.
October 14th, 2021 at 9:45 AM ^
This is definitely the case at nicer steak houses
October 14th, 2021 at 9:50 AM ^
It's a restaurant thing that I think has to do with how long food stays up in the window under the heat lamps. Busier chain places can be insanely busy and steaks can die under those lamps, so it would make sense to undercook to account for that. At some nicer places that are more controlled in how long it takes food to get from the grill to rested to the diner, my guess would be that they tend to be more "as ordered."
October 14th, 2021 at 9:54 AM ^
At some nicer places that are more controlled in how long it takes food to get from the grill to the diner, my guess would be that they tend to be more "as ordered."
Eh it might be the opposite. Chain places are so standardized that you're probably going to get it as you ordered it while I've always heard that at nice steak houses that you order one doneness higher. From experience, that has been the case where ordering medium rare is pretty rare
October 14th, 2021 at 12:52 PM ^
This is because at nicer places, they have higher quality meat and they want you to eat it right. Medium rare by definition should be pretty rare.
I feel like most of the nice places don't even ask me how I want it cooked. And if they do, I just say, however the chef thinks is best for this cut. That way, there's no confusion about what i think is some label of an arbitrary point on a spectrum vs what they think. Just make it however you think is perfect as the chef.
October 14th, 2021 at 1:37 PM ^
Yes, thank you. I'll have the filet, well done.
-my step-mother
October 14th, 2021 at 1:52 PM ^
I hope she enjoys the circle of sirloin they cut out and serve her
October 14th, 2021 at 2:35 PM ^
The last time I ordered a filet was from Texas Roadhouse, and it looked more like a hamburger patty than a steak...
October 14th, 2021 at 3:47 PM ^
Medium rare isn’t really that arbitrary, should be a warm red center and 130-135 deg F. I don’t care how good your meat is, if it’s cool and purple inside that’s gross, and it’s also not medium rare.
October 14th, 2021 at 4:56 PM ^
It's all obviously a continuum. To your definition, medium rare is 130-135 so there's room for differences in what someone considers medium rare and rare. If 129 degrees is rare, there's much smaller difference between that and 130 degrees than 130 and 135. So fine, if you don't like arbitrary, because it's not entirely so, there is still a range within each of the five categories used to distinguish what's really a continuum.
Medium should be a "warm pink center" per the certified angus beef website and yes they say medium rare is "warm red center." Um, well ok so they're both "warm" but obviously different degrees of "warm".
Point is, most people see red center and think it's rare but that's medium rare if it's not literally "cool" which what "rare" is. There's a wide gulf between a "cool" center and a "warm" center, but that's the descriptive difference you're using between rare and medium rare.
Lots of people like rare steak with a cool center. Lots of people like raw steak tartare. The right meat in either circumstance can be great. "Gross" is just like your opinion man.
October 14th, 2021 at 10:02 AM ^
I have taken to ordering a medium rare steak as “medium rare plus” lately. In my neck of the woods Steak 44 is the only place I trust to prepare it as ordered.
Last time I was in Ann Arbor this past August, we went to the Chop House and after waiting more than 45 minutes post salad/drinks, we needed up walking out and grabbing a burger nearby. Normally the service there is excellent, but the poor waitress (who we did tip) was completely bewildered by whatever was going on in their kitchen that night...
October 14th, 2021 at 1:02 PM ^
Staffing at restaurants and hospitality businesses has been brutal for the past six months or so. Lot of places are struggling and it's not necessarily a reflection on the business so much as the current state of the economy / labor market.
Well done tipping the server and I hope it doesn't change your opinion of the Chop House long term.