airport steakhouse.

[doc henderson]

we have a nice airport restaurant.  the air force base Mcconnel in Wichita uses it and the helo pilots from Ft. Riley come up and eat.  If you hear then see 4 helos in formation fly over my house, they are having steak at the restaurant



 

[rusticretreater]

Its kind of interesting to see in old movies and tv shows where folks go to the bar at the airport.  Travel was glamorous in those days so the airports and train stations were upscale.  

[doc henderson]

at night you get a slightly upscale vibe, they have proff. chefs, but they have a lunch buffet that everyday folks love, cause it is real food, real fast.  if you want the lunch deal, you go straight and get a plate of food and sit down, and they take you drink order and put you down for the buffet.  in and out in 40 minutes if you like.  no waiting.

[sawguy21]

I haven't found a good steakhouse for years. A tough scrawny piece of charred meat blood red inside seems to be the norm.

[doc henderson]

there is another at a little biplane airport about 40 minutes from here, and many just fly over to eat for a little trip.  will have to remember the name.

[SwampDonkey]

We have some upscale restaurants, but they are above my pay grade. They are for McCain execs and once a year binges. The neighbor sells them beef to one in Florenceville and his prices are pretty much double for the same meat from the guy just over the hill. The guy over the hill has top grade animals, this guy near me has mongrels. All in the marketing. :D

[Osage]

Doc, we must be neighbors. I live about 5 miles NE of the airport, have eaten there numerous times.
Your right about the helos, they have been flying over lately due to the fires close to our house.

[Osage]

there is another at a little biplane airport about 40 minutes from here, and many just fly over to eat for a little trip.  will have to remember the name.

Stearman Field, At Bentley.

[doc henderson]

well hello neighbor.  i know a few others close by but about 50 miles away.  You might update your profile with more info.  it does not have to be too specific.  are you a hobby guy, or business?  I know hedge is loved for fence posts, and firewood.  It also makes great wood projects.  My kids went to Buhler High school.  hope the recent fires did not get you.  Welcome.

[Raider Bill]

I haven't found a good steakhouse for years. A tough scrawny piece of charred meat blood red inside seems to be the norm.

We quit getting steak out. Most always disappointed comparing them to what I can cook at home.

[kantuckid]

Our oldest son who joined the Marines to become a helo pilot, straight from college, remains a civilian helo pilot still yet. The helo pilots who "hop" from place to place and refuel seem to know all the best places to chow down. Our son relates them to us often for various areas he has or is flying into. 
Not so often are they airport based food though as this thread showcases. 

Hey Osage-many of my people in KS are from Osage Co, KS, (Burlingame, KS) I'm a Shawnee Co boy myself. A military friend owed 1/2 a car dealership in Osage City, KS back when. He was also a rancher there and a pilot of WWII vintage who commanded my aviation Company.

[Machinebuilder]

I love a good steak,

If you want an interesting read get
Franklin Steak by Arron Franklin.

It's not really a cookbook but has more of what a great steak is.

His book on Barbeque is very good too......for a very Texan slant.

[ADKsawyer]

I haven't found a good steakhouse for years. A tough scrawny piece of charred meat blood red inside seems to be the norm.

I rarely ever post, but read the forum everyday..... you my friend have to be one of the most negative ppl I've ever seen post, not just this post, but most of what you put up is negative. Can u just say "glad you enjoyed your dinner"? Not that hard. 

[ADKsawyer]

we have a nice airport restaurant.  the air force base Mcconnel in Wichita uses it and the helo pilots from Ft. Riley come up and eat.  If you hear then see 4 helos in formation fly over my house, they are having steak at the restaurant




Here's how to do it..... Hey Doc glad you enjoyed your dinner..... not that hard 

[sawguy21]

 

[Jeff]

I was going to inject some sort of admin hocus pocus here, but garsh, I just think this here was a learning experience don't ch'all?

Roy, come to the U.P. this summer and I'll airfry ya a steak, anyway ya want it. You can then say you traveled across a continent for what could quite likely be the best or worst meal of your life, and if you come, I'm good with what ever your opinion ends up being. 

[Southside]

I will double down on that.  Make your way to Virginia and I will treat you to a USDA 100% grass fed steak, your choice of cut, that sells for foolish money in Richmond grocery stores.  You can even see where it grew up.  

[Ianab]

To go past that, you would have to meet the meat.   :D

What's Eating You? | The Hitchhiker's Guide To The Galaxy | BBC Studios - YouTube

[sawguy21]

Jeff, I wish I could take you up on that! Same for Southside, I have never seen the south east.  A long road trip would be good for my soul right now. It's funny, tastes appear to be changing. AAA grain fed used to be considered our finest beef, I still prefer it, but grass fed is taking over in the market place. Is it cost or are we becoming more Americanized? ;D

[SwampDonkey]

AAA grain fed used to be considered our finest beef, I still prefer it, but grass fed is taking over in the market place. Is it cost or are we becoming more Americanized? ;D

Depends on what your used to. Growing up here all we had was grass fed, but they had grain supplement in winter. Even the older calves got some 'mash' in the milk. Be dry sled'n without it. ;D

[Southside]

Consumer demand is shifting. Some for health reasons, some idelogical, some prefer the taste.

Done wrong 100% grass fed is horrible. Might as well eat a swamp buck in the rut. It's a lot of work to do it right, but it's what beef should taste like. 

[Jeff]

We had some one time from a farm up by traverse city. Organic grass fed.  Not a fan.

[sawguy21]

As far as as I am concerned this whole organic thing is a joke. I won't pay a premium for a product where all the bugs and diseases haven't been killed. There are NO scientific studies showing that it has any benefit, it is a marketing ploy. There, my rant for the day, stay tuned for further developments ;D

[newoodguy78]

After seeing the air fryer video of the steak and haven eaten some of southsides grass fed beef, personally think that would make an excellent combination. Hands down the best beef I've eaten in a long time came out of Dinwiddie county. Even if it wasn't air fried  :D

[Southside]

Just curious what bugs and diseases you fear you would find in my products? I can say you won't find Glyphosate, (Round up), 2,4-D (Agent Orange), Bio-Solids (Sewage waste), GMO beef (Yup - just approved for sale in the US), or a host of other honest to goodness, down home, fill you up just like momma made it contaminants.  

[Magicman]

2,4-D (Agent Orange)

Actually Agent Orange was a mixture of equal parts of 2,4,5-T and 2,4-D.  Agent Orange  It's my understanding that the 2,4,5-T portion was the "man killer".

[Southside]

You are correct, I should have said "Base Ingredient to Agent Orange"  It's still nasty, nasty, stuff and will kill fields that it drifts onto or volatilizes and condenses back a long way away.  

[wisconsitom]

Yes and the 2,4,5,T was contaminated by dioxin, one of the worst toxins known.  There were ,2 methods to make the stuff, one with dioxin contaminants, but a faster process, and a slower one that yielded a cleaner product.

Guess which one the US military and the Kennedy administration pushed?

[Mooseherder]

You guys are ruining a good steak.  :D

Bobby Insults a Steak (King of the Hill) - YouTube

King of the Hill - How To Grill a Steak - YouTube

[Magicman]

And to think that during the mid-50's we regularly used 2,4,5-T to spray fence rows on the farm.  The real stuff, not diluted.

Fences kept the cows in, which made steaks,  digin_2  so now we are back on topic.   :D

[Corley5]

I used 2-4-D to control spotted knapweed in grass hay meadows.  I never liked it, but it worked.  I quit when I put in grapes and quit hay shortly thereafter.  Grapes are ultra-sensitive to 2-4-D.  More than one vineyard has been damaged by drift from highway crews spraying nearby right of ways.

[wisconsitom]

USFS used many tons of the stuff, up into the 1970s I believe.  Silvex ring a bell?  Some such name.  But again, some preps were better than others.

[kantuckid]

As far as as I am concerned this whole organic thing is a joke. I won't pay a premium for a product where all the bugs and diseases haven't been killed. There are NO scientific studies showing that it has any benefit, it is a marketing ploy. There, my rant for the day, stay tuned for further developments ;D

The organic label is a mixed bag thing health wise IMO. As but one e.g. I ran into recently, a California date grower I'd bought from and asked if he had other varieties I wasn't seeing on fleabay-he told me that he & his wife were seniors who'd been growing over 40 varieties of dates for a long time on small acreage. He went on to say that while none of their dates were "organic" officially per the government, they had always grown organically with a passion. I've read that the fines are huge for using the label wrongly.  His small operation the certification costs exceeded $4,000 annually and much paperwork & time, but the actual growing practices would be the same either way in their situ. There are a number of foods that are commonly grown organically but not certified as such. 
IMO, it's not a joke when were talking safe use of pesticides beyond what's being done with certain production practices that are borderline safe-very huge subject here, too large to cover in a forestry food thread. Factors beyond just yer stomach here as the soil benefits immensely to grow organic.  
I knew a Thayer man in Waubaunsee Co, KS years ago who decided to try the organic grain business to make more off his land. It required that land area laying fallow for "X" number of years, so a huge investment it was to be non-productive all that time. I've long forgot how that all came out.  
Organic bananas in recent months cost the exact same as the non ones. Wife lives on bananas & JIF so she goes for the one that looks best. I mostly don't bother with organic as a choice over regular fruit & veggies. Same for meat where I buy what I want and if the chicken was free range and similar price I'll lean that way. Moreso I buy dated meats on bargain tags. Cooked 4 large pkgs of pork rib tips this week, grilled on charcoal, then slow baked in oven wrapped in foil with lots of dry rub marinade brushed on.  
 

[kantuckid]

I used 2-4-D to control spotted knapweed in grass hay meadows.  I never liked it, but it worked.  I quit when I put in grapes and quit hay shortly thereafter.  Grapes are ultra-sensitive to 2-4-D.  More than one vineyard has been damaged by drift from highway crews spraying nearby right of ways.

I have my land listed with our electric co-op as a no spray zone. Mostly for us, it involves the 1/2 acre where our power comes up a slope. I see unruly spraying often just driving down the road-meaning streams where they're not supposed to spray.
Lots of farm based meats on FB Marketplace in my area, prices are mostly better than regular retail too. Issue for us is we don't eat enough meat to throw out $150-300 or more, for a big pkg., like they sell.  

[SwampDonkey]

Neighbor here sells online on Facebook, but not organic. He's 'natural', so forgoes all the certs and gets same results and premium prices. As long as the public see's no distinction from the labelling, they'll buy into it, hook line and sinker. He tried the certified gig, and then dropped it, figured why pay them and still get the sales and pricing. :D

We actually buy meat from other farmers, better meat, cut right (not a hack job), and way better price. Grass fed to. Trust me, neighor as never had any training in cutting meat. Like the untrained 'sawyer' cut thick on one end and thin the other. ;)

[kantuckid]

When we buy from the grower at farmers markets, we have mostly easy knowledge of what practices they use. I ask them and know them too. Steaks I always eat at home, mostly going for seafood away from home or Mexican-but we do both of those at home too. Pizza-Hard to get a good one lately!!! I think most could make me a good one-IF THEY WOULD! :

[Raider Bill]

When we buy from the grower at farmers markets, we have mostly easy knowledge of what practices they use. I ask them and know them too. Steaks I always eat at home, mostly going for seafood away from home or Mexican-but we do both of those at home too. Pizza-Hard to get a good one lately!!! I think most could make me a good one-IF THEY WOULD! :

The only time we get a steak out is at a seafood joint. lol GF doesn't eat seafood but loves her beef.

[sawguy21]

That would be a tough call, I love a good steak too but fresh seafood, oh boy!

[Raider Bill]

That would be a tough call, I love a good steak too but fresh seafood, oh boy!

Seafood for me and pizza are why we go out.
living on the gulf coast we have world class fishys to eat. Lol

[SwampDonkey]

The biggest plate of seafood I ever saw was on the west coast, off the mainland though, on an Island in the middle of Haida Gwaii. Every fish imaginable on there, no way you could eat it all.

[sawguy21]

Those west coaters know how to eat! Fresh seafood is scarce here in the interior and DanG expensive but oh my goodness what a feast. 8)