A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
"Could I just make this at home?" is a great question to ask when you're dining out, whether you need to figure out where to eat, what to order, or if a dish is worthy of its price tag. Dropping a bunch of money on a meal that would've been cheaper and tastier if you'd just cooked it yourself is frustrating. It's also something I've done plenty of times. Asking this question helps me cut out frivolous food spending, while properly valuing other expenditures.
On the other hand, I'm happy to pay top dollar for a really good croissant, pristine sashimi, or a bunch of Popeye's chicken. There's no such thing as "quick" or "casual" laminated pastries; I haven't spent years apprenticing under Jiro; and I'd rather spend my weekend celebrating fried chicken perfection than greasing up my kitchen trying to outdo it. That's money well spent.
On the other end of the restaurant value spectrum are steakhouses. Plenty of people love to wax poetic about "timeless institutions" dedicated to meat and–era nostalgia. I certainly never complained about getting treated to a power lunch during my brief post-college cameo as a paralegal at a DC law firm. But they became a lot less appealing once I had to start footing the bill.
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