Cooking to temp.

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Posted by Posted by: Kenn on Sun Nov 23 13:38:20 1997 :

I love it when a customer actually takes us seriously when we have thewaiters suggest a temperature for meats. We served venison as a speciallast night, suggested medium rare or medium no higher otherwise too tough.Rave reviews all night atmedium rare, one person ( who knows much more about these things thancooks and chefs) orders it well done and bitches about how touhg it is.Wants his $22 back, we eat it.Diners who know more than chefs, hate `.

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