Longhorn or Texas Roadhouse

 

My Comparison of Longhorn and Texas Roadhouse Steak Houses

1.      Ambience:  Longhorn.  At this point in my life, I prefer a bit more quiet though I do enjoy country music played at Roadhouse.  It’s just a bit noisy.  Longhorn is a bit more on the fine dining side of the street, though not fancy.  Roadhouse, not so much and I don’t need the peanuts.

2.      Menu:  Texas Roadhouse.  Their variety and selection of cuts of beef is hard to beat.  I consider prime rib a cut of steak…roasted instead of grilled. If I am alone, I like Longhorn, because I don’t need a wide variety menu.  I know what I want before I enter.  If others are with me, Roadhouse is more accommodating to different appetites.

3.      Sides.  Tie.  Both have really good bread, but those rolls and cinnamon butter wins it.  The fresh loaf of bread at Longhorn is no slouch.  It is very good, as well.  I love the mashed potatoes at Longhorn, or the steamed broccoli if I am looking to limit my calories. I like the salads at both, but Longhorn has better bleu cheese dressing (they make their own in the kitchen).  I can’t really pick a favorite here.

4.      Steaks.  Longhorn.  You either like the seasoning on the steak, or you don’t.  I like it, though I am not a big fan of highly seasoned steak.  I want the BEEF to shine through, and salt and pepper are really all you need. My experience is that Longhorn consistently grills their steaks to a perfect medium rare.  Roadhouse not quite as consistent.  This is splitting hairs.  If I want a grilled steak, I’ll take Longhorn.  If I want prime rib roast (au jus) I’d take Roadhouse.

5.      Value. Roadhouse.  They are slightly less expensive than Longhorn.  Not a deal breaker for me, and close enough that I will pick the one I prefer regardless of cost difference.

 

MY TOTAL SCORE (50 POINTS)

Longhorn 26

Roadhouse 24

Contentment

Philippians 4:12 “…I have learned the secret of being content in any and every situation.”

I live with, what I think is, a very high contentment quotient.  I tend to travel light, meaning I don’t drag the normal and extraordinary worries of life around with me. I have a graphic illustration of this idea. I was in the very hectic Mexico City airport years ago (before 9/11 and all the baggage restrictions). You could basically take anything you wanted on the plane, and people did. Piles of suitcases, bags filled with stuff. They were taking it all with them. I looked at how difficult it was to get around with it all, and I said to myself, “I never want to travel like that.”  And I don’t…not in actual travel, nor in the way I live my life. I don’t need all the baggage. It is a choice, and it that statement is the secret of contentment. 

My contentment is largely my choice. I own it.  Plenty of things will try and rob you of contentment, but it is your choice if you are going to let them.  They can be trivial, such a food and clothing. They can be profound, such as the health and well being of my family. I still have the choice to be content or to live with worry, anxiety and discontent. Sometimes I think my wife wishes I would worry about some things a bit more than I do, but that’s another article.

The secret of contentment for me, is owning my ability to choose how I will navigate the normal, daily issues of life. I choose to do it with an eternal perspective. I’m only here for a little while. This is not my home. Why would I allow the circumstances of a temporary life rob me of contentment and dictate a life of worry and anxiety?  I simply don’t do it. 

The resource to live that out comes from my deep abiding faith in the one who created me, loves me and has imputed His purpose into every cell of my being. It isn’t some cheap mind game or think positive routine.  It is real, and it is from the inside out…not a “put on” life. Learn to be content.

Walls or Bridges

            I recently listened, again, to Billy Crystal eulogize the great Muhammad Ali. I have heard his speech on several occasions, and it never fails to stir my emotional heartstrings, and to challenge my rational mind. It makes me laugh and it makes me cry. I highly recommend that you listen to it. Listen again if you have heard it in the past.  Billy does a masterful job of honoring and impersonating the man he admired and had grown to love so deeply. Ali called him his “little brother.” One line always gives me pause.  It is when Billy says that Muhammad Ali knew that life was better when we built bridges, not walls between people. I couldn’t agree more. That statement is profound. The phrase rings true, but it goes much deeper than most are thinking when they hear the words.

            There are two popular slogans today. One is, “finish that wall.” The other is, “build bridges, not walls.” Depending on who you support politically and what your ideology happens to be, you will likely gravitate to one or the other. It refers to the condition of our southern border with Mexico. I have resisted taking sides on this issue.  It should not be about winning elections or supporting one candidate and vilifying another. It should be about how to best help innocent, decent people who are looking for a better way of life.  As I have thought about the problem and have researched the various sides and positions, I have come to the conclusion that we need both.  We need walls and we bridges.  We need walls to help control a border where people with nefarious intent pour through unrestrained.  We need bridges where folks who are looking for a better life have a safe, and expedient passageway into this country. It will never be perfect, but it can, and must be significantly better than the current state.  Walls, or as I prefer, barriers, properly constructed and patrolled help reduce the danger to innocent people who are routinely being used, abused, and murdered.  Bridges, properly placed and managed should make it cheaper and safer to enter this country legally than illegally. My judgement is you can’t have one without the other. We have proven that what we now have does not work. It should be a non-partisan, long term plan that carries over administrations.  It must stop being a political football that is used only to win elections rather than solving problems. 

            It will never be perfect, so don’t make that your opposing argument.  There are problems with all solutions and it will be a work in progress, but with a singular mission and goal.  We need safe, expedient entry into the USA for people of good intent.  We must bring the wrath of our national security to bear on those who intend otherwise.

            This article is meant to address one thing. Do we need walls or bridges.  It is not a plan for implementing the numerous strategies and programs needed to accomplish the task.  To that end, I will say it again.  WE NEED WALLS AND BRIDGES.

The Gatekeeper

 

Let's Talk Condiments...

Since most people do not make their own condiments, sauces & dressings, what are your go-to brands for the basics?

·         Ketchup:  Heinz Organic (no high fructose corn syrup)

·         Mustard:  French’s Classic Yellow

·         Mayo:  Best Foods or Hellmann’s

·         Steak sauce:  A1

·         Marinades:  Dales for soy base, and my own concoctions

·         Glaze: Rothschild’s Pineapple / Habanero Sauce

·         Salad Dressing:  Litehouse Big Blue

·         Soy sauce:  Kikkoman

·         Syrup:  Costco or Sam’s 100% Pure Maple in the little jug

·         Heavy whipping cream (for coffee):  Member’s Mark (Sam’s or Walmart)

·         Italian Dressing & Marinade:  Olive Garden & Zesty Italian

·         Jams/Preserves:  Costco’s Kirkland Organic Strawberry Spread

·         BBQ sauce: I mix my own using:  KC Gate’s & Sons, Famous Dave’s, Sweet Baby Ray’s and KC Jack Stack

·         Relish:  Mount Olive Dill

·         Hot Sauce:  A variety, but my go-to is Frank’s Red Hot (also like California Pepper, Cholula & Tapitio) I’ve been known to eat Frank’s by the teaspoon…solo.

·         One that is growing on me:  Panda Express Sweet Pepper Sauce

·         I DO NOT ENJOY AT ALL….Any bottled Ranch Dressing. I like the original HVR you mix with a packet of herbs and spices, buttermilk and sour cream / mayo. 

 

That’s about it!  Not that I am particular, but I rarely vary from these products. I HATE cheap or generic mustard and off brand mayo.  Why am I so particular?  Because I can be. If I lived in many places I have been to in the world, I wouldn’t worry about any of these.

Let's Talk Buttermilk

 

A couple of days ago I asked on a Facebook post, who, like myself, actually still drinks buttermilk.  The responses are roughly 1 out of 10 drink it.  Those who cook, know the value of having and using it in the kitchen.  One response got my attention, and thus, this follow-up article.  A friend from college days said she still likes the old fashioned buttermilk with the little bits of butter in it.  WHAT?  I grew up on a farm. We always had a milk cow. I have churned lots of butter and drank tons of whole milk, but have never had such a thing as she described…the bits of butter.  So I checked it out.

·         First:  She was exactly correct.  What we call buttermilk is really not buttermilk at all.  It is a cultured, soured milk product that has allowed the good bacteria to flourish and turn the sweet milk into a soured milk that has many wonderful uses.  That’s why the container calls it “cultured” buttermilk. 

·         Real buttermilk is rarely ever used and nearly impossible to find (except perhaps on an Amish farm, or something similar). When you do find it, it is typically an artisan product and is super expensive.  Real buttermilk is the non-fat milk that is left after the butter has been churned, and it has the same bacteria found in cultured buttermilk.  It can have flecks of butter in it.  It is what is left after the fat (cream) has become butter and the non-fat watery, milky product is left.  That is TRUE buttermilk.

 

A few facts that you may not know…and can use to your advantage.

·         Cultured buttermilk is already “soured” so the expiration date is meaningless.  Unless you open the container and see mold, which can be a harmful  bacteria, it is good to go.  The good bacteria in buttermilk does not allow the bad stuff to grow…generally speaking. Pay no attention to that date…it is a requirement from the FDA  (even if it is a couple of months past the date…it is OK).  There are scientific names for the bacteria, etc. Look them up if you want to. So don’t throw out that unused, outdated buttermilk. As you will see in the next bullet point…it can be very useful.

·         You can make your own buttermilk.  It is very simple. You keep a portion (usually ½ to 1 cup) of buttermilk and use it as the starter to replenish.  This way, you can make buttermilk out of the milk you choose:  grass fed, free range, whole to skim, Jersey, Holstein, etc….you choose.  It is very similar to sourdough bread starter.  Just keep in going and you will never have to be without it when it comes time to make cornbread, biscuits, pancakes, cakes, etc. There are some very helpful videos on making buttermilk on You Tube. Here is one I think was particularly helpful.
Making Your Own Buttermilk

·         Putting a tablespoon or two of distilled vinegar or lemon juice in a quart of milk is NOT THE SAME as real cultured buttermilk.  It doesn’t pass the science test, the taste test or the texture test.  Sure, it will activate your baking soda, but it is not the same product.  And since it is so easy to make your own, there is no need to resort to such a weak substitute (and yes, I have done it too in a pinch). 

 

My thanks to Lynene Sandbloom for the tip.  She and her husband, Rich, are longtime college friends.

 

The Gatekeeper

Red Wine Syrup

 

Gatekeeper Red Wine Syrup

1 bottle red wine (I like a good cabernet sauvignon for dept of flavor)

4 cups refined white sugar

Combine wine and sugar in a large saucepan.  Whisk until the sugar is fully dissolved.  Bring to boil over medium heat. Reduce heat to medium low and let simmer (low boil) for approximately 25 minutes, stirring regularly.  Reduce to about ½ volume and mixture thickens into a syrup.

Pour into bowl and cool in refrigerator.  Pour into pint jars or other glass containers that you choose.  Will keep refrigerated for a month or more (I'm betting it won't last that long).

Uses:  Ice cream, pancakes or waffles, cheesecake, whisk into salad dressings, Greek yogurt, add to meat marinades, etc.

Honey Buttermilk Pancakes

 

Gatekeeper Honey Buttermilk Pancakes

1 cup all-purpose flour

1 cup buttermilk

2 tsp baking powder

2 tsp honey (or raw sugar)

½ tsp salt

½ tsp vanilla

1 Tsp vegetable oil

1 egg (mixed slightly)

Combine dry ingredients in a mixing bowl

Add wet ingredients all at one time

Batter should be thick but not stiff (add a bit more milk or flour for consistency)

 

Use a 1/3 measuring cup to dip batter onto hot griddle or skillet.  Medium heat.  Flip when the bubbles begin to appear on top.

 

Makes about eight 4-5 inch light, fluffy pancakes. These are not the heavy, thick style cakes.