Surfer Alerts

[ofthomas]

consistency is always key to me... i always try to find out which "cook" did the steaks when I am there for that reason...

overall, I care more about meat quality and taste, and the sides with those steaks.... service... while important, not a deal breaker for me, ... I usually just order my steak, I pick the wine i want that is decent and dont let them decant it... wine selection is not always the best, and a lot of the wines they have are always over priced... you can tell right away when the person doing the service sucks or is great, and just adjust based on that... best service I've ever had was this french place @ 51st and 6th... I forget the name now... amazing service, and good selection of rum and wine...

anyhow, when i want a great bottle of wine, along with great steak, i just grill it at home and open a wine from my little cellar... like today, awesome weather for grilling... which I will do in a little while..

Quote from R. Raskolnikov:

I agree with you on the consistency factor. I've only been to Sparks once but the steak I had (Prime Strip) was sublime. Of course, next time I go it may not be as consistent. I've only been to Wolfgangs twice but it's been top notch each time. Went to Porterhouse last year and just thought it was so/so. Ordered a bottle of Bordeaux from 98 and the waiter poured the whole thing into the decanter, paying no mind to separating the sediment. That ticked me off, since the bottom 1/5 of the decanter was undrinkable. I thought the steak was just average as well.

Ironically I've never been to Lugers but I hear that it's overrated. Service being the number one complaint. I guess when you are ranked so highly for steak quality, the wait staff doesn't feel compelled to give good service. I want to go at least once to try the porter house though.

 

[R. Raskolnikov]

I care more about the steak and sides too. Service is definitely secondary for me as well. That's why, despite the bad rep for service, I still want to try a Luger's porterhouse. Honestly, if it was in Manhattan I would have been already.

I do have plans to go to Sparks again in a few weeks with a friend and am hopeful for a repeat experience. Definitely going with the Prime Strip again. Sparks also has a lot of half bottle formats so you can try a couple nice wines for not too much $. Also, the best cheesecake I've had in a very long time. I usually don't get dessert but it was my birthday when we went so I had to try a sweet.

I recently learned how to make a very good steak at home in my cast iron skillet by letting the pan get really hot before tossing some butter in and then throwing a well salted steak down in the pan (Ribeye, no bone). A min and a half on each side to get a good sear, then I turn the heat down to medium for let it cook another min or two on each side (depending on thickness). I like my steak rare to medium rare. This method gets a really good outer crust, similar to the nice steakhouses. Only downside is your kitchen will get pretty smoky. I open the window and bring a fan in in preparation of the smoke. It's worth it though, the steak comes out great.

Quote from ofthomas:

consistency is always key to me... i always try to find out which "cook" did the steaks when I am there for that reason...

overall, I care more about meat quality and taste, and the sides with those steaks.... service... while important, not a deal breaker for me..


anyhow, when i want a great bottle of wine, along with great steak, i just grill it at home and open a wine from my little cellar... like today, awesome weather for grilling... which I will do in a little while..

 

[jas_in_hbca]

Quote from R. Raskolnikov:

I recently learned how to make a very good steak at home in my cast iron skillet by letting the pan get really hot before tossing some butter in and then throwing a well salted steak down in the pan (Ribeye, no bone). A min and a half on each side to get a good sear, then I turn the heat down to medium for let it cook another min or two on each side (depending on thickness). I like my steak rare to medium rare. This method gets a really good outer crust, similar to the nice steakhouses. Only downside is your kitchen will get pretty smoky. I open the window and bring a fan in in preparation of the smoke. It's worth it though, the steak comes out great.

Try olive oil in the pan. When it starts to smoke then the pan is the right temp to properly sear the meat. I think it was in Pollan's "Omnivore Dilemma" that i learned that. I always use an instant read thermometer too

Last great steak i had i bought Prime at Costco and grilled myself. Prime is the key !

I'm hungry.

 

[marketsurfer]

Quote from bwolinsky:

Surf, the comment about nobody having quantified "pd"s or fundamental variables isn't true.

I've pulled the S&P500 dataset off of Fidelity before with every variable they have about each company, and if you account for the size of each percentage, you'll get an R^2 above 92%. I've done this before, but in a time series nothing like that yet. You put the variable market capitalization onto each variable and the size of the ratios will yield fits this close to the current value.

Computing what they should be or ought to be before I'd accounted for the size of the company gave some pretty good trades, though. Basically whatever the value of each company was supposed to be came out as a market capitalization that you knew from logarithmic regression what the percentages from their previous value are being valued at and possibly moving toward.

Anyway, yes, it has been done before, and probably in a lot more sophisticated fashion than I am describing, except for the backtesting of this.

Ok, I should have said no one has published anything similar. Thanks!

 

[marketsurfer]

Quote from jas_in_hbca:

Try olive oil in the pan. When it starts to smoke then the pan is the right temp to properly sear the meat. I think it was in Pollan's "Omnivore Dilemma" that i learned that. I always use an instant read thermometer too

Last great steak i had i bought Prime at Costco and grilled myself. Prime is the key !

I'm hungry.

You guys are making me hungry. Costco actually does has decent steaks. It's all in the cooking. I like RR's suggestions. Sounds like the way steaks are cooked at Ruth Chris.

surf

 

[marketsurfer]

Quote from R. Raskolnikov:

What's your favorite place to grab a steak in NYC? Wolfgangs is one of the three best in the city IMO, although the best steak I've had recently was at Sparks.

Believe it or not, I like the palm. I'm on the wall -- will post it next time I can get a photo--- so maybe I'm biased but I always liked their surf and turf on my b-day with the free 3 lb lobster. Just had a burger at Havana's in New Hope PA--place full of bikers, but a truly epic burger. Better than 5 napkin. surf

 

[marketsurfer]

Quote from trade4you_brazi:

Surf, actually the markets remain the same, but the PLAYERS change. I've got a question for ya? Why 10 contracts? If you're not consistently profit, why not 1 contract, or even better, in SIM? Actually, after I get to a level where the money is OK for me, I stop trading live. I just mark up my charts and see which trades work out and which one gets stopped out. Call it "system evaluation".

To me, position size is one of the MOST important factors. I've been telling my wife daily for the last almost a year that she HAS/NEEDS to open a forex account to learn how to trade. In her case, she's very risk adverse. The optimum position size for her is maybe 1 or 2 mini-lots. I figure trading off the daily charts she can probably bag around a $1k/month. That's 1k that will help her dramatically since she works little and her salary is very bad. People in this country crack me up. They say what I'm doing is sooooo risky. Then they turn around and open a business that ends up closing and they lose everything.

Very true--- I get over confident at times and plunge in larger size than warranted. I have had huge success in the past due to my over confidence--- so it balances out but yes, overall, you are correct. surf

 

[marketsurfer]

Quote from jack hershey:

Steaks are best in Greeenwich. Much more costly.

But that is just the East.

Try a steak at the Mine Shaft in Denver. It is not in the phone book and people let other people use their table when avaible.

Further north, in Wyoming, there is a small town near the airport in Lander (Where my hanger used to be). The real Marlboro Man was discovered in the bar of the great restaurant that Hollywood and airline wealth visit. (commonly we all had our own planes). Hudson is the town and ET doesn't know the restaurant. It begins with S. Google Bob Six .... lol ....

We supplied cubed alfalfa to Tokyo out of Montana (courtesy of Mike Mansfield); the so fed beaf went to what famous steakhouse?

Was that your sail plane, jack or the G3? I can just imagine you flying the glider into LAX --- surf

 

[marketsurfer]

Quote from FreakofNature:

Was in BBQ with friends for lunch, some that are quite familiar with trading, enough to get a kick out of this Surf story guy.

Could not help explaining to them what's going on with this guy, the decades, the struggle, the attitude.

So it begins....

Check this guys out, he claims TA is crap, does not work, he is certified in this and that, and just swears about it's inefficiency.

Ok now check what he does, instead of TA, he pumps his own technique, some crap called Price Drivers as superior and the bomb.

Now check his calls and performance combined with his hatred for TA and his condescending attitude.

The crowd burst laughing and goes wild!

Thank you surf for the autobiography of a true joker!

TRUE STORY!

Thanks for the compliment. However, What am I certified in? Great name by the way.

Highlifejoker surf.

 

[ofthomas]

Quote from R. Raskolnikov:


I do have plans to go to Sparks again in a few weeks with a friend and am hopeful for a repeat experience. Definitely going with the Prime Strip again. Sparks also has a lot of half bottle formats so you can try a couple nice wines for not too much $. Also, the best cheesecake I've had in a very long time. I usually don't get dessert but it was my birthday when we went so I had to try a sweet.

pm me when you are in town and i will join ya...