Sample of this week's menu
- Thread starter ColdBlooded
- Start date
The two people that I expected to get the joke didn't. Unless they did and are being sarcastic. In which case I didn't get their joke!
Damn, jokers!
And I'm no gourmand, but your [CB's] cooking makes Dana's look like...well, what it truly is; pig slop. Although, I;m sure her cooking tastes excellent, there's no presentation.
Bravo!
Damn, jokers!
And I'm no gourmand, but your [CB's] cooking makes Dana's look like...well, what it truly is; pig slop. Although, I;m sure her cooking tastes excellent, there's no presentation.
Bravo!
You know, I usually go for medium.
I'll go to a nice place and get a good cut of steak, but I can't get it medium rare. I mean, I'll eat it if it's pink in the middle (LOL) but I'm cool if it's red, even if it's warm.
Now, I use to cook the fuck out of my steak but that was like 10 years ago when I was 15-16. Now I realize what I was doing wrong.
But, it's only worth it on a GOOD cut of meat to cook it really well. And A-1 Bold is better than A-1...but it's whatever. I use salt, pepper, and put some A-1 on the side. I gives a fuck what anyone says.
Anyone who says, "you're not a man if you do this, or do not do this," must have a vagina.
I keed Doxx, I keed! LOL
EVERY good steakhouse i've been to has posted somewhere in the establishment or put on the menu a disclaimer to the effect that it is “not responsible for steaks requested to be cooked beyond medium”.
Last time I was in my favorite steakhouse a chick at a table next to ours asked the waitress if they had some A-1. (this was when her steak just got put down in front of her and she hadn't even tasted it yet) The waitress looked at her like she had lobsters crawling out of her ears. She politely said "Umm, no. . .", but you could hear the shock/disrespect in her voice. It was great.
One of my favorite parts of Anthony Bourdain’s book “Kitchen Confidential” is a short portion where he talks about people who order their steaks well done. Chefs take that shit as an insult and treat the meat accordingly. They take if off the grill and put that shit in the deep fryer and all kinds of crazy shit because it doesn’t matter anyway.
Last time I was in my favorite steakhouse a chick at a table next to ours asked the waitress if they had some A-1. (this was when her steak just got put down in front of her and she hadn't even tasted it yet) The waitress looked at her like she had lobsters crawling out of her ears. She politely said "Umm, no. . .", but you could hear the shock/disrespect in her voice. It was great.
One of my favorite parts of Anthony Bourdain’s book “Kitchen Confidential” is a short portion where he talks about people who order their steaks well done. Chefs take that shit as an insult and treat the meat accordingly. They take if off the grill and put that shit in the deep fryer and all kinds of crazy shit because it doesn’t matter anyway.
I never ask for it when I go out and order steak. If they ask me if I want anything, I usually say no.
Cause most of the time at those places, the steak is good by itself. Like at the Metropolitan Grill and Daniel's Broiler in Seattle, I never as for, or put on any cause. I just eat it how they bring it. And its good.
I never ask for anything but medium when I go out. Medium well if for a fucking burger, not a steak.
If the steak isn't good, I'll dump sauce on it. But at a nice place, I never do it. And Daniel's Broiler has some killer garlic mashed potatoes. lol
Cause most of the time at those places, the steak is good by itself. Like at the Metropolitan Grill and Daniel's Broiler in Seattle, I never as for, or put on any cause. I just eat it how they bring it. And its good.
I never ask for anything but medium when I go out. Medium well if for a fucking burger, not a steak.
If the steak isn't good, I'll dump sauce on it. But at a nice place, I never do it. And Daniel's Broiler has some killer garlic mashed potatoes. lol
Not if you're Shea! lol....
But really...I mean, if I'm paying for it, they cook it how I tell them. It's that simple. I pay, you do what I tell you. I ask for it, I'm paying, you accommodate my request. If I ask the bartender for a DOUBLE and he thinks people should only get REGULAR sized drinks, they're still gonna do it and not be a bitch. Cause the customer is always right. even if they are wrong.
If they take it personal, fuck them. It's MY food. If they don't liek it, they can fucking QUIT.
If they can't take a fuckin order and be okay with it, they need to check their tampons cause their meat is drippin.....lol
But really...I mean, if I'm paying for it, they cook it how I tell them. It's that simple. I pay, you do what I tell you. I ask for it, I'm paying, you accommodate my request. If I ask the bartender for a DOUBLE and he thinks people should only get REGULAR sized drinks, they're still gonna do it and not be a bitch. Cause the customer is always right. even if they are wrong.
If they take it personal, fuck them. It's MY food. If they don't liek it, they can fucking QUIT.
If they can't take a fuckin order and be okay with it, they need to check their tampons cause their meat is drippin.....lol
I neither claimed that said steak was rare or cold. I'm saying in my experience, meat that is cooked medium or lower tends to be cold by the time it gets to your mouth and some parts have the consistency of bubblegum.
lmao
Perhaps it is the time gap between when meat is prepared at a restaurant / dinner table and when you actually eat it that causes what, to me, seems like cold meat. And perhaps the stringy, 'chewy' parts (at least in my opinion) come from untrimmed fat. Perhaps I have not eaten meat prepared the way it should. I'm not really sure.
lmao
Perhaps it is the time gap between when meat is prepared at a restaurant / dinner table and when you actually eat it that causes what, to me, seems like cold meat. And perhaps the stringy, 'chewy' parts (at least in my opinion) come from untrimmed fat. Perhaps I have not eaten meat prepared the way it should. I'm not really sure.
