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Which steakhouse has the best steak you’ve ever eaten? Which cut did you have? Best steak I’ve eaten: Let’s talk steak, one of my favorite subjects! There are a lot of places in this world to get a REALLY, REALLY good steak. I’ve been to some very notable spots to satiate my unrelenting appetite for beef Worst of the Worst You certainly WILL NOT find the perfect steak at America’s fake-Australian, nationwide chain known as Outback, possibly the most atrocious steak on the planet, even ancillary to already subpar Western Sizzlin’. You won’t find it at Ruth’s Chris either, definitely satisfactory for a chain restaurant, but certainly not in the elite category. Ruth’s Chris isn’t even a top ten steakhouse in my hometown of Nashville, not to mention the world! Perhaps worst of all, you could pay an exorbitant amount of money at a high-class restaurant like Capital Grille in Kansas City, only to eat a steak that tastes as bad as a McDonald’s hamburger, or perhaps it was more lik

These are the things I have seen most often. Not enough water. Pasta should be boiled in far more water than most people use. It should not just be covered in water, it should be completely submerged and able to swim freely in the pot. So, basically, double up the amount of water you use. Adding oil. Oil in the pasta water is an old superstition. It does nothing to enhance the flavor and does not prevent pasta from clumping. When you drain the pasta it just slicks it, making it impossible for the sauce to stick and be absorbed. Overcooking pasta. Pasta should have a bite. Do you see that white, pasty core in the maccherone on the right? That means that pasta is underdone. The very moment that core disappears your pasta is al dente. Not a second of cooking more. When you get that amount of core your pasta probably needs between 60 and 120 seconds more (yes, when cooking pasta you calculate in seconds). Then if it’s al dente or even just barely under you drain it. Do not forget, cooking

Most delicious traditional foods of south India Let me show you some examples of South Indian recipes… Hope you would like those Idlii with sambaar… it comes first in the list Cheese Vada… Home made ones literally bring water in our mouths😋 Masala Vada… It's much crunchy(crispy too) n easily can be eaten Ravva Upma.. it has high value in the houses of poor Rasam… without this,taking meal is very rear Spicy mango pickle… This is very much special rather than any cooked curries for South Indians Tamarind rice(pulihora)… It is too common and so tasty in South Indian rice varieties Dosa with Aluu kurma(potato curry)…it's many of our favourite food Garlic chutney… the smell itself makes you unconscious🥰 Yogurt rice… it can be found in every home mainly during festivals and holy days Brinjal curry( gutthi vankay)… Everyone has a lots of dreams to eat it without leaving even little gravy( ofcourse.. including me) Last but latest… Tomato rice.. This is the most frequent food in my ho