Steak And Shake Application: Fill & Download for Free

It is a subsidiary of Biglari Holdings, Inc. (NYSE: BH), meaning that Steak 'n Shake (hereafter: SNS) is a component of a publically traded entity. Even after Biglari shuttered a vast number of locations, the remaining ones still brought in millions of dollars of losses.Now, let’s discuss Biglari (BH). For the prior 52-week period, its stock price has been wildly volatile (an understatement). Fortunes are made and lost with that level of volatility. — Volatility means risk.BH offers no dividend. A crucial thing to look at is what any company’s price-to-earnings ratio is. The last thing you want to see is “N/A”. — BH has a “not applicable” P/E ratio because its earnings are negative. For those of you interested in distributions and math, you hit a pole (a singularity) when E (earnings) equals zero, because you have (Price / 0), which is undefined in this context. It could be any positive real number you want it to be. Obviously, for BH to declare, at that moment, its P/E ratio is 0.000000001 would be great for BH, but it would be wildly arbitrary and absolutely not representative of the actual state of affairs. However, using that metric (i.e., P/E multiple), it would be fair game to say that when the distribution (of earnings) localizes at $0. That doesn’t mean the world breaks down; it just means that metric ceases to be of any utility to analysts. Then, as in this case, when it goes negative, the overall number becomes negative, and this roughly means that “It will take me negative X years to pay you back for the price of the stock at the level it currently trades.” — I have no idea what negative years are, so once again, the metric is spitting out nonsense, so it’ll be marked as “N/A” or ‘-’ when the current earnings are $0 and below.Too bad it has almost $280 million worth of market cap. In this short discussion, I won’t delve into what debts (e.g., bonds) it has; it’s sufficiently scary just to look at the market cap issue with the P/E ratio in mind.If, for some reason, its P/E ratio turned nonnegative and earnings rose to $1/share, it would take a ridiculous number of years for it even to generate enough net income to repay its shareholders for the base price they paid for the stock they own. That statement doesn’t even address bank debt or bond debt, or anything more financially sophisticated.It’s losing cash from operations vis-a-vis SNS. Right now, severing that subsidiary, like a gangrenous toe, may save the foot. Really, BH is wanting to get back on track as a growth stock, so it’s less about bankruptcy, I’d presume, and more about regaining its last 52 months’ highest stock price, and then growing it from there; growing the stock even more, so that the perception that BH is a risky stock fades away.God, at least, it could have a P/E multiple that is a number (a ratio), and not some barbarity of finance jargon. ‘-’ is very unsatisfying.

Okay, here it is. I don't claim this to be the definitive steak recipe, so feel free to change it up.You will need:A charcoal grill. One of those round Weber grills works well. Don't substitute a gas grill.High-quality cuts of steak. I use ribeye, with significant amounts of fat. You don't need to eat the fat, but make sure it comes with the fat because it's integral to the cooking process. This recipe assumes approximately 1-inch thick pieces.Kosher salt. Not table salt, kosher salt.Pepper. Get it in those containers that includes a grinder; you want to grind it upon application. Again, not pre-ground "table-pepper."Dried minced garlic. I experimented with fresh minced garlic but found that it doesn't really help (and was in fact slightly negative). Nowadays I've settled on just a store-bought shaker of dried minced garlic.Light olive oil. Not extra-virgin olive oil.Steps:If the steak is cold, take it out and put it on a plate for an hour or two so that it starts to approach room temperature. Go play a video game in the meantime.Coat the steak in olive oil, both sides.Grind the pepper over both sides of the steak. Be generous with it.Pour out a handful of salt.Taking pinches of salt, grind it between your fingers over the steak. Kosher salt is irregularly shaped, so doing this will grind up the salt into small particles (flakes, really). Hold your hand far enough above the steak so that the salt falls over a fairly large area.Coat the steak with salt until it is literally crusted with a layer of salt. Way more salt than you probably think is appropriate is the correct amount - we are talking roughly a palm's worth of salt for each ribeye-piece of 1-inch thick steak. Use one half of the handful for one side and the other half for the other side.Shake the minced garlic onto the steak, again both sides.Wait about 10 minutes.Go light the grill. I have a method of lighting charcoal that doesn't involve lighter fluid (reduce fumes in my food); post a follow-up question if you want to know it. The grill will take about 20 - 30 minutes for the charcoal to ash over and become ready. The steak should just sit on the plate during all this time.Once the charcoal is ready, go get the steaks and throw them on the grill. Grill each side roughly 2 - 2:30 minutes, depending on your desired doneness, heat of the coals, ambient outdoor temperature, and exact thickness. You will need to run this whole process a few times to get it where you want it. You don't need to put the grill cover on at any point in this process.Remove the steaks from the grill and serve.The high-level goal is to grill the steaks just long enough and at a high enough temperature to (1) break down the connective tissue and (2) melt the fat. Doing #1 in conjunction with applying the extreme amounts of salt (some of it cooks off so you're not eating all that salt in the end) will cause the meat to be very tender and flavorful, and doing #2 correctly will cause the fat to fall into the charcoal, resulting in flame-searing for additional flavor, as well as pushing the flavor from the fat into the meat itself.The point of using pepper and salt (rather than a special marinade) is that the pepper and salt don't actually flavor the food, they bring out the flavor of beef. You should end up with a steak that tastes very deliciously beefy, rather than tasting like the marinade or steak sauce. When we started out making steak, we used steak sauce, but once we figured out this method, we never needed to use it again.

I have many disturbing memories of disrespectful disgusting acts I've seen in supermarkets. Enough to make me feel like not leaving the house for a week for fear of seeing another lowlife idiot in action.Today. While I stood and watched to try to cause discomfort to her, a woman was opening up all of the strawberry containers to cherry pick and overstuff her container. Her reject strawberries were green or too small. All of the remaining packages were left open to show they were now filled less than half way and had no nice strawberries left so this is likely a common thing assholes do. Apparently without a shred of embarrassment.Saw two young twenty-ish thugs filling their faces like squirrels at a bird feeder. They were taking handfuls of snacks from the bulk bins. And no of course they weren't using the scoops provided.I was in the bakery aisle and saw a woman pick up every package of fancy hot dog buns to inspect them. (If you can consider that the term fancy may be applicable to hot dog buns.) I asked “What are you looking for?” She replied “I'm looking for the buns that have the most poppy seeds attached.” I said “You do realize that you are knocking off more seeds by doing that don't you?” She said “He he I guess I am!”Oh by now you wonder why I look don't you.The Cool Whip man bothered me. He bothered me much more than most people would be bothered. °But most people don't look.° He held the freezer door open, snapped the protective film around the Cool Whip off, flipped up the top, looked inside carefully then proceeded on to the next. No I didn’t shake him and scream “What the fork? What are you doing? Are you going to buy the whole shelf of that Cool Whip now?” I just don't know how dangerous a person like that could be. I am glad I only use real whipped cream.A friend who was a meat department manager explained how low the margins are for their products. They are accountable for all waste. If too much is ordered for example they have to weigh all the unsold expired product to account for shrinkage. Meat is one of the most commonly stolen products as well. Any packages damaged must have the meat weighed and discarded. For health and safety reasons no part is reused. But here’s another real life encounter of the asshole kind that I will end with.A woman with a three or so year old toddler in her shopping cart was observing the meat selection beside me. So was her brat. He contorted himself enough to poke holes with his vile little fingers into three separate steak packages. I mean who can resist pushing their finger through clear plastic film and into juicy red meat. Little bastard. This time words came out of my mouth. “Stop your kid! (no response) Why are you letting your kid do this? (no response) Do you see the cost of this meat! (no response as I held out a damaged package to her.) You should be paying for it. (no response) You are helping the cost of food to go up for all of us!” It was like I was wearing the Cloak of Invisibility. The kid continued to be an anti-meat demonstrator in his own right. I thought that at the very least no mother would want their child to ingest the germs from the raw meat on their hand. But nope. The lights were off. No concerns here.I envision a day where my groceries will be delivered to my door. I will wash everything very well. I know better. Seeing is believing but not comprehending.(I am anti non child rearing, not anti child. I do anticipate that woman having a fun time in ten years with her son when he enters his teens. Oh we need so many more people raising their children by that method don't we.)