Re: over cooked meat


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Posted by Michele on January 05, 2001 at 14:15:18:

In Reply to: Re: over cooked meat posted by Munchichic on December 27, 2000 at 15:46:41:


: :
: : : i am sick of going out, ordering my meat at a specific temperature, having it come to the table totally overdone, and then have a nervy server who tells me the chef says that's the way it is supposed to be!
: : : phooey, i say!
: : : customer is always right. food SERVICE industry, c'mon

: I actually have the opposite problem. I guess my husband and I are one of the very FEW people that prefer their meat Med-Well. I can't stand bloody meat. I just find it disgusting. I always have a problem when going to the "Outback" restaurants. I order Medium Well and get Rare-Med. Rare. The blood on the plate is a good indication. I always have to return it. They actually explained to me that the "Outback" has a different "idea" about meat. For example, if you are used to ordering Med Well and get it how you expect (at a variety of restaurants) you should expect to get Medium at an "Outback". They class their temperature a grade LOWER than what the customer is used to. Well done to them is Med Well to you; Med Well is Med., etc. I ordered my steak Well Done after that and got a burned crusty dry steak. Guess each "Outback" is different, but I have to specify that I want a "thin strip" of pink in the center and no blood when ordering. Then again, I haven't been to an "Outback" in a while because of this. It happens all the time.

Nor for anything... but all meat is disgusting no matter how you cook it,,, how you can be disgusted by rare meat but perfectly fine with a well charred slab of animal muscle in your mouth is beyond me!


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