On Fri, 22 Jul 2011 15:29:15 -0500, George Leppla
> wrote:

>On 7/22/2011 2:47 PM, Brooklyn1 wrote:
>> You're guessing... wrong. The more well done a steak is cooked the
>> thinner it becomes... they start cooking those that are ordered well
>> done first. Keep in mind that there is only like 2-3 minutes cooking
>> time difference between med and well. When a thick steak is cooked it
>> is seared and then finished by indirect heat, which means moving it to
>> a cooler portion of the grill (thicker steaks can be cooked to any
>> degree of doneness the same as thinner steaks). Cruise ship cooks
>> anticipate, they don't cook to order as ordered like in ordinary
>> eateries, when steak is on the menu they start many steaks by
>> staggering say 20-30 at a time without waiting for an explicit order.
>> An experienced grill person can keep over a hundred steaks going by
>> moving them about without over cooking any... otherwise by only
>> starting steaks as ordered it would be several hours to serve hundreds
>> of people and far more confusing for everyone involved.
>
>Sheldon, how many cruise ships have you been on? I've been on over 60
>cruises and I've been selling them for almost 20 years. You talk a lot,
>but in this case, you don't know what the hell you are talking about.
>(Opening cans and heating beans on a ship in the Navy isn't even close.)

There are no canned beans on US Navy ships... they are all cooked from
dried... there isn't sufficient storage space for canned beans. At
least twice a week I cooked steak for 400, all to prefered doneness,
and all 400 fed in under 35 minutes. Most folks who take cruises have
never seen the ship's galley, I happen to know that for a fact... I've
asked several people who take cruises if they've ever toured the
ship's galley and all have replied that they have never thought to
ask.

>All the steaks for a seating are cooked at the same time. The waiter
>takes the order, and while he serves the appetizer, soup, salad, etc
>(which are already prepared) the kitchen staff looks at how many steaks
>are ordered and start to set up for that. All the steaks are cooked at
>the same time, on the same grill at the same temperature. The only
>difference is the thickness of the meat.

Bullshit... all the steaks are the same thickness. You may know about
selling cruise tickets but you know nothing, absolutely nothing, about
cooking.

>Also, with 6 to 8 choices of entree, the number of steaks isn't as high
>as you might think.
>
>Frankly, unless you go to one of the extra cost "steak houses" on the
>ships, the quality of steak in a main dining room is pretty average at best.
>
>>> >I like steak medium rare, my wife likes them well done, so when we buy
>>> >steaks, I get a thick one for me and a thinner one for her.
>
>> That's funny... you're feeding your wife a line of bs... admit it,
>> you're cheating her. LOL
>
>Uh, Sheldon... you assume that thinner means smaller. Think weight,
>not diameter. An 8 oz thin steak has just as much meat as an 8 ounce
>thick steak.

You may sell your wife that BS, but then she's an airhead... the
various cuts of steak wouldn't be readily available in different
diameters.... steaks of a type are sliced from the same hunk and don't
vary much in configuration from end to end. If you're feeding your
wife thinner steaks you are cheating her, it's that simple. I think
you're tawkin' fried bologna anyway... I've never seen anything you've
cooked, you're another one of those keyboard kooks.