Pierre wrote:
> On Jul 8, 1:11 am, Sonoran Dude > wrote:
>> Pierre wrote:
>>> Ran into this, will try next week and report results. It seems most
>>> steakhouses are offering crusts of parmesan, horseradish; here's one
>>> to consider for the do it yerselffer.
>> Why is the reason "most steakhouses" are offering these crusts? Is it
>> because their beef is tasteless? The last thing I want on a fine steak
>> is some cream cheese based crust. Break out the bagels and jam.
>
> Dude,
> The reason is, that these crusts can add flavor and dimension to
> steaks. They are popular and obviously a profit enhancer too. (Meat
> with, grease, cheese, fat and salt can go a long way.) BTW it's the
> blue cheese and the spices that appear to carry the crusts flavor
> here, not the cream cheese.
>
> Enjoy your bagel.
> Pierre
>

You mentioned 3 different flavors of these steak dressings. Any "chef"
that feels that he must cover up one of the most delicious flavors in
nature certainly isn't inspired enough to reinvent each steak dressing
so it is more likely that your "chef" only switches one ingredient for
any given flavor which makes it a cream cheese based product in my book.

If you ever visit the beef walk-in at a really fine steak house you will
notice that the temperature is set just for the beef where you will find
no dairy, no fish, no poultry, only beef. These restaurants live and die
by the flavor of their beef and can't afford odor contamination from any
source let alone some greasy burger topping.

If some paper-hatted chef urinated on his beef I'm sure some people
would call it delicious. I think this post was way off topic and an
insult to those who worship dead cow.