The difficulty of meat

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Savage
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The difficulty of meat

Post by Savage » Fri Jul 29, 2011 1:15 am

Why is it, that when you order beef medium rare, you get grayish brown, dry mess? Grumpy told me told order it rare, but the last time I did that, it was still mooing on the plate. And, the asparagus was brown and crispy! Is it any wonder that I seldom venture out from home? My Queendom for a properly done potato, and a pink and tender steak!
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Re: The difficulty of meat

Post by Mr Boozificator » Fri Jul 29, 2011 8:20 am

Savage wrote:Why is it, that when you order beef medium rare, you get grayish brown, dry mess? Grumpy told me told order it rare, but the last time I did that, it was still mooing on the plate. And, the asparagus was brown and crispy! Is it any wonder that I seldom venture out from home? My Queendom for a properly done potato, and a pink and tender steak!
I have a trick: as soon as I discover that my meat is not cooked properly, I just say "can I talk to the cook please?"
Usually the cook doesn't want to be talked to and they just change your dish.
Of course they think you're an abomination after that, but that's just cherry on top.
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John Barleycorn
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Re: The difficulty of meat

Post by John Barleycorn » Fri Jul 29, 2011 8:29 am

You gotta be like Raymond Shaw's mom in the Manchurian Candidate and specify temperature and time for each side. I wonder if her orders lead to a rare or well done steak. I'm guessing well done.

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Re: The difficulty of meat

Post by Jiggers McCoy » Fri Jul 29, 2011 8:57 am

I'm usually a pretty easy customer and I hate confrontation, but I will send something back if it's not cooked how I asked it to be cooked.

Also, if they keep screwing it up you could just take your steak business elsewhere. I've had enough dried-out, improperly cooked steaks at chain restaurants that I now only order steak at reputable, locally-owned steak houses.

If you have the means, make your way to Bern's steakhouse in Tampa. Best steak I've ever had, and well worth the extra cost.
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Re: The difficulty of meat

Post by peetie44 » Fri Jul 29, 2011 11:43 am

If I'm gonna order beef in a restaurant it usually means a steak and I want something from either the rib or loin sections -- preferably either a ribeye or filet mignon. IMHO, those cuts are best cooked very hot, very fast and eaten extremely rare. I always emphasize very rare and am seldom disappointed.

If I order a hamburger and am asked a cooking preference I always go with medium.
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Re: The difficulty of meat

Post by John Barleycorn » Fri Jul 29, 2011 11:51 am

I don't send things back because I've heard too many gross stories about what they'll do.

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Re: The difficulty of meat

Post by Jags » Fri Jul 29, 2011 12:33 pm

peetie44 wrote:If I'm gonna order beef in a restaurant it usually means a steak and I want something from either the rib or loin sections -- preferably either a ribeye or filet mignon. IMHO, those cuts are best cooked very hot, very fast and eaten extremely rare. I always emphasize very rare and am seldom disappointed.

If I order a hamburger and am asked a cooking preference I always go with medium.

loin, very hot, very fast, eaten extremely rare, seldom disappointed. If I was a psychiatrist I would read something into this.
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Re: The difficulty of meat

Post by Surreal » Fri Jul 29, 2011 12:37 pm

Savage wrote:Why is it, that when you order beef medium rare, you get grayish brown, dry mess? Grumpy told me told order it rare, but the last time I did that, it was still mooing on the plate. And, the asparagus was brown and crispy! Is it any wonder that I seldom venture out from home? My Queendom for a properly done potato, and a pink and tender steak!
But if you had come to the original MWI, you could have sampled a properly cooked breakfast prepared by Boozy and I on the tailgate of my truck -Bloody's, eggs, bacon and taters.

A Garbage Plate of love, prepared by very hung-over campers on vintage Coleman stoves in the middle of field located in Elmwood Twp.

And I'm with Barlycorn. I don't send shit back because of what I used to do to people's plates when they sent 'em back when I short-order cooked. One bag-o-douche had the nerve to send back a pepperoni pizza saying there wasn't enough cheese on it. This guy was a regular and a Grade-A D-Bag.

We cooked a new one for Mr. "I ain't got enough cheese on my pizza".

Dough? Check
Sauce? Check
Lots of Cheese? Check
Pepperoni slices? Check
Flies plucked off the fly strips and placed under ever pepperoni slice? Double check.

Pepperoni Za w/ extra Protein!
ORDER UP!
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Re: The difficulty of meat

Post by DeeboCools » Fri Jul 29, 2011 1:05 pm

John Barleycorn wrote:I don't send things back because I've heard too many gross stories about what they'll do.
That's mostly a myth. I've worked in restaurants for 9 years and never seen anyone purposely contaminate anyone's food, even if the the customer was a total fucking cunt. I'm not saying it never happened anywhere, but it's really not worth the trouble. You just get out the right food and be done with it.

Also, to all you beef eaters, switch to chicken. or "beefeater" gin.
"S0briety diminishes, discriminates, and says no; drunkenness expands, unites, and says yes." -William James

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Re: The difficulty of meat

Post by Booz Hound » Fri Jul 29, 2011 1:35 pm

I quit ordering steak out after i figuerd out how to cook it: Sear it in a pan for a min. on each side and then throw it into a 350 oven for about 10 min. adjust the oven time for the size of the steak. And if i'm out i like tell the waiter i'd like my steak pink but not rare.
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Re: The difficulty of meat

Post by ThirstyDrunk » Fri Jul 29, 2011 3:50 pm

I only eat Slim Jims
To be fair, I'm drunker than you.

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Re: The difficulty of meat

Post by Screwball » Fri Jul 29, 2011 5:58 pm

You better SNAP INTO A SLIM JIM!!!!

I only eat beans, green ones, from a can.

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Re: The difficulty of meat

Post by G_W » Sat Jul 30, 2011 12:09 am

This is why I very rarely go out to eat.
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Re: The difficulty of meat

Post by Frankennietzsche » Sat Jul 30, 2011 12:55 am

I just go cow hunting with a flamethrower; much more sporting, and you control the ammount of char.
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Re: The difficulty of meat

Post by captain gonzo » Sat Jul 30, 2011 3:10 pm

I'd happily bite into a raw cow...but really they ever get orders right. I say rare it comes back med-well, I say blue and its not even rare....stupid cooks.
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