Does Ivy League Students do this?

sheila022 said:
All the networking meals I've been to, I got them for free :P :P :P
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I used to get them for free, or very cheap!!!
But I am done with my undergrad and now I am not sponsored by any clubs or professors to go to these events for free/cheap anymore. :aw:
 
I have never been to an upscale restaurant where food is $30 per plate at a minimum. Am I really missing out? Nah, I think I just prefer my mashed potatoes, meat, gravy, and bread...
 
Dixie said:
I have never been to an upscale restaurant where food is $30 per plate at a minimum. Am I really missing out? Nah, I think I just prefer my mashed potatoes, meat, gravy, and bread...
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I'm with you but I prefer deer steak. I haven't been impressed with any of "famous" steakhouse places I went. It's usually between $30-90 per steak and it wasn't even that good. :roll:

I don't go to steakhouse anymore now. What a waste of money.
 
Jiro said:
I'm with you but I prefer deer steak. I haven't been impressed with any of "famous" steakhouse places I went. It's usually between $30-90 per steak and it wasn't even that good. :roll:

I don't go to steakhouse anymore now. What a waste of money.
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So agreed!

New favorite is Bison...yum!
 
deer steaks are out of this world and bison burgers rock.
 
Jiro said:
I'm with you but I prefer deer steak. I haven't been impressed with any of "famous" steakhouse places I went. It's usually between $30-90 per steak and it wasn't even that good. :roll:

I don't go to steakhouse anymore now. What a waste of money.
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No kidding. Steakhouses are often overrated.
 
I've tried deer but never bison. Did not care for them at all. Got violently sick.
 
Banjo said:
Sounds like food poisoning.
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possibly, but I did try on multiple occasions that were years apart. All fresh meat and processed properly and cooked by a trained chef, my brother.
 
KristinaB said:
possibly, but I did try on multiple occasions that were years apart. All fresh meat and processed properly and cooked by a trained chef, my brother.
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Hmm, maybe it's an allergic reaction.
 
KristinaB said:
possibly, but I did try on multiple occasions that were years apart. All fresh meat and processed properly and cooked by a trained chef, my brother.
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hmm... perhaps an allergy toward bison meat.
 
Hmm, did you remove the viscera quickly and properly? If this is left in the carcass for too long post mortem, bacteria starts to seep into the meat, especially in the cases of ruptured organs such as the stomach and gallbladder. Also was the deer processed and frozen quickly after removing the viscera?
 
Jiro said:
hmm... perhaps an allergy toward bison meat.
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it would be towards venison since I've never had bison. It's fine with me, I don't eat steak much anyway. Can't afford it often.
 
Ivy league students CAN do this. Why not?

And for me, it's expensive as an everyday thing. But it's okay for once or twice a month type of thing. Once in a blue moon, I like to splurge upwards 50 bucks a plate (including sharing a good bottle of wine) at a contemporary type of restaurant where they have unique dishes.
Example: Last $$ meal - Caprese and chipotle hummus for appetizers and shrimp and andouille ravioli with spicy mushroom cream sauce for the main course. Paired with a Malbec. Pumpkin cheesecake for dessert.

I totally gained 10 lbs that day. But nom nom nom....

I agree that steakhouses are overrated. Steaks from Outback, Longhorn, etc. (no more than 15 bucks) give me my steak fix.
 
Dixie said:
Hmm, did you remove the viscera quickly and properly? If this is left in the carcass for too long post mortem, bacteria starts to seep into the meat, especially in the cases of ruptured organs such as the stomach and gallbladder. Also was the deer processed and frozen quickly after removing the viscera?
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All I know is, my brother "bagged and tagged" it, took it to a very reputable processing plant. Two weeks later (busy plant during hunting season), got the meat and it's all packaged properly. Taken home and put from a cooler with ice, straight to the deep freeze that was previously cleaned and sterilized. He then thawed properly and prepared dinner. I was the only sick one. He was mortified and saw to my needs as best as possible. (I love my big brother!)
 
A chef can cook all he wants but if the deer wasn't properly dressed and processed before cooking, it can cause problems. You want to get it eviscerated, skinned, processed, and frozen as quickly as possible. It also helps to not allow the deer to touch the ground once you start the processing.
 
Dixie said:
Hmm, did you remove the viscera quickly and properly? If this is left in the carcass for too long post mortem, bacteria starts to seep into the meat, especially in the cases of ruptured organs such as the stomach and gallbladder. Also was the deer processed and frozen quickly after removing the viscera?
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this is why I want to learn how to prepare deer after hunting it.
 
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