Born in the northern parts of sweden, I never knew I could feel so strongly about Floral Hights Café and it's traditions. I love this series.

I love this series. It seems like an extension of the whole SS ethos. Simple things done properly.

I live in Russia and love this dish since childhood. It was unexpected and nice to know sirloin is popular in Texas.

I just happened by because I felt like making sirloin tips. Anyone that takes the lid off the pepper shaker before using it, is my kind of guy. I don't even know why they come with holes at all. Thanks Rip, making these tomorrow.

That looks delicious. I never ate rice till I was a teenager. I grew up in Houston and we ate everything with potatoes (puhtatuhs). I would ask about rice and my dad would say, "you can go to Louisiana if you want rice. They eat rice there." That statement is an accurate measure of 1) how much input I had as to what we ate, and, 2) the degree to which my dad embraced diversity.😂

You need to make some "Floral Heights Cafe" T shirts.

Your Daddy would be proud of you for sharing this with the world! Well Done!

So far I've made every one of these except for the fried okra, and they've all been excellent. I will certainly make the sirloin tips next. This series has kinda opened my eyes to how useful beef tallow can be in cooking. I never used to use it. Also it's shown me that just basic salt and pepper can go a long way. I use an Instant Pot instead of the more traditional pressure cooker in this video but it's easy to adapt to that based on the info you give. Thanks Rip!

Rip transforms lives in the most fundamental manners, from the seminars, to the podcast, to the kitchen, and all the history in between. Thanks you!

Thanks Rip! first time I’ve ever heard you get emotional, I heard a little crack in your voice when talking about your father‘s kitchen knife”I think it’s cool”. This is my first Texas Café classic but I think it be cool to hear some stories about the café 👍

This series is so good, I've made each one of these recipes and this so far has been my favorite. Thank you, I look forward to each your shows.

I have just made this tonight, it was delicious, much appreciated by the entire family. I did the chilli last week it was great as well. Looking forward to the rest of the series.

This is why I love my Instant Pot. I can load it up with whole potatoes and meat on top of them, set it for 25-30 mins and come out with not a dinner, not a meal, but an experience.

Really like the cooking videos you have done. The fact that they are recipes from your fathers cafe makes it even better. These sirloin tips looks delicious.

Honestly, I'm liking these cooking videos more than the strength content now.

Made these last week for my lunches, they were phenomenal! So easy to make and went really well with mashed potatoes! Definitely recommend giving these a try.

Another excellent cooking video. Thank you!

When can I see a tofu/spaghetti squash recipe? I'm late for my yoga class.

Love when I see a new texas cafe classics video notification

my favorite cooking channel

Really loving this series. Keep up the great work!

I love how Rip is playing restaurant trying to have his tips ready for the lunch crowd.

As a child in the early 80s my dad took me to some chain steak house in town on the weekends. I always got tips with mushroom gravy. So good.

It's nice to see how calm Rip is when food is nearby.

All your videos are great, but the Texas Cafe Classics are up there with the best.

This channel has everything and I love it. Looks delicious!

Great series Rip!

SS Café Classics is the first cooking show that has commentary that is actually interesting.

Your cooked shoe remark earned you a subscription

Keep these videos coming

Made these this Sunday evening and used a simple table red wine blend to deglaze as Ripp and most cooks would suggest. Used an expensive cut of beef to see how well it works. Happy to report it’s mighty tasty with good quality tallow and bullion. * tip* If you use about three pounds of beef you’re pretty much good to go for your weeks worth of meal preps. Just need to add a starch and grilled veggies.

I just love this anti-vegan recipes!

Using that same knife is cool.

I love Rip’s dogmatic principles of cooking.

Nice! I’m excited for the upcoming beef ribs video.

I’m 2 seconds in and just looking at this dude I know he gonna throw down 😭 look at that kitchen😍

Right on!!

Over here in SC we had places with sirloin tips on the recipe when I was a kid. No gravy though, just fried hunks of steak and the 'tips' part was that it came with a toothpick thing with some type of advice written on it, like a bovine fortune cookie, usually served with a baked potato.

I made this last night using brisket and red wine, served over white rice with a side of broccoli, fantastic.

Been waiting for this one. Haha

Vejjins. I love this guy.

Looks good.

Mark is the picture of health, I'm going to instantly follow his dietary advice.

Can we see some breakfast stuff? Love these videos

We actually have some similar recipes in the UK. We braise steak in ale or stout. It’s awesome

I'm so glad a bought some steak at the store this morning. I will cook this tonight for tea. Luckily my Mrs is a veggie, so it'll all be for me. 😁. Shall I video it, it'll be from the south coast of the UK

I can’t wait for Rip to make starting strength food programming meals. All the meals with macros laid out

Mark Rippetoe looked really happy mashing those potatoes.

No vitamins were harmed in the making of this video. JK, love the video. Made the chilli last Frydee, might give this a whirl tomorrow!

Hey Rip ! Love the videos ! Do you have any cafe recipes with chicken ?

Don't know if I missed this in an earlier episode, but what happened to the Floral Heights Cafe? Did they sell it off? Did it shut down?

i cant tell the difference between Rip and the steak, theyre about equally pink

Using the same knife is cool Rip👍😎

Any pictures of the Cafe?

Literally class. Rips kitchen is the bollocks

Fun fact: the pink in the sea salt comes from the small shrimp and similar life in the water while the salt matures. The salt rises to the top, is cropped out and allowed to dry. By now the salt is white again but to differentiate it, some of the shrimp “stock” and coloring is added to add the pink hue.

Where I live the beef knuckle is almost always called sirloin tip. It's actually a cut from the beef round, I think that might where it got its name from.

Starting Supperhhh

I see a nice espresso machine and grinder setup behind ya=)

I'm making this for dinner tonight. If you don't mind my asking, where you intend Marines?

Now I need a pressure cooker

Homer Laughlin platter nice touch.

of course there's a walnut shotgun hanging next to the clock by his backdoor

Beef Buillion is a pro move

These look delicious I would love if rippetoe would give me some of his tip

These skinny fools running NLP talking about "I'm 6' and 165lbs and dont know how to gain weight...." May I present the solution: Texas Cafe Classics.

I'm cooking shrimp as I watch this. Maybe we could get some recipes for crustaceans? Some crawfish? Maybe crab? 👀

is there a written instruction

Looks good, you remind me of my old man lol Not throwing some carrots and onions in that dish too?

❤❤❤

I'm trying to find those beef suet flakes/pellets on Amazon but no luck. Anyone know the best search term?

Hey Rip, how come we don't just simmer it down the way you would short rib or a roast? Is the purpose of the pressure cooker simply for speed?

On the subject of Rippetoe Snr's knife - any British viewers might have thought of Trigger's brush from Only Fools and Horses. 'This is my old Dad's brush. It's had four new heads and three new handles.' Anyway, good viewing. Proper cooking.

even rips kitchen looks like a gym

10:52 hahaha

I want to be like Rip when I'm older...

Do a cornbread recipe.

Is sirloin tip the same as what people call tri-tip?

I'm guessing rip meant he was going to put sour cream/heavy whipping cream in the potatoes instead of whipped cream?

That checkered rag on the table has about all the hues in Rip's skin.

RIP only picks up beef from bull who did a lot of squats by hip drives

I cook my beef in ghee as well as beef fat. Ghee has nice taste boy!=)

Looks pretty damn good. He cooked the hell out of that beef though, I think I would do the meat and sauce separately so I could stop the meat at just the right temp.

I'm not at all surprised Rip knows what horse meat looks like.

well i gotta get me a pressure cooker...

Like Mr. Rogers but for adults!

“Purple onion isn’t an onion” M.R. 😆

Can you do frozen lobster next?

Could you use gluten free flour in this recipe? My girlfriend is celiac so I don’t want to kill her with Texas cafe classics. Also how long would you boil the meat without a pressure cooker?

Would mushrooms and onions mess it up and be too fancy? Looks great though 👍🏻 I could eat that all myself, so I bet anyone who’s hungry has to wrestle you for a bite

15:31

"It doesn't really matter...HHHHWHAAAT meat you use."

Chef Rippy Ramsay to the rescue

15:27: Nader.

Looks great, just needs some sautéed mushrooms .

Sirloin tips

Rip is more pink than the Himalayan pink salt.

7:07 vegens

"We don't do things like the French here in north Texas."

Guess I need to get a pressure cooker and some shit cut beef.