Ah, yes the ol' "Black and Blue".
On 3/23/2010 4:15 PM, Daniel J. Matyola wrote:
To each his own.
I like my steak (and my tuna) grilled so it is charred on the outside
and purple in the center. The best of both worlds. I also enjoy
steak tartare, but that is harder to find. The last excellent one I
found was in Quebec.
Dan MN
On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters<[email protected]> wrote:
On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
<[email protected]> wrote:
On 2010-03-23 12:24, John Francis wrote:
On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
On 2010-03-23 8:04, William Robb wrote:
I've stopped ordering steak when I go to a restaurant. I'm a philistine
who like steak well done (ie. not a pink morsel anywhere). I think
that's a task beyond the ability of most chefs.
Any chef worth of the title would consider that a lack of taste on the
part of the diner.
F*** the chef, I'm paying for the meal, not a snotty attitude.
Then go to a diner.
When you go to a "fine dining" establishment you are paying for the
expertise of the chef. Telling him how to do his job is a dumb idea.
We'll just have to disagree on this one. If I'm footing the bill, it
should be cooked the way I want it, if I specify. Asking for a steak
with no pink and receiving a mooing cow, on my dime, is not on.
Yes! In any restaurant I've been to the waiter asks how you'd like your
steak cooked. If I say 'well done', I bloody well mean it!
(er, I mean it un-bloodied, actually)
Cheers
Brian
++++++++++++++++++++++++++++++++++
Brian Walters
Western Sydney Australia
http://members.westnet.com.au/brianwal/SL/
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