Goomba replied to clueless AOL newbie Sheldon "Pussy" Katz:

>>>> I never considered "medium well" to have much if any pink left in it.
>>>> It's certainly not how steak houses want you to order good steaks.
>>>> There is a practice in restaurants of keeping the lesser quality pieces
>>>> for folks that order well done (perhaps medium-well too, I dunno?)
>>>> since I guess the assumption is that they don't *really* care about the
>>>> best way to taste steaks.
>>
>> Not true. That would be very difficult to pull off and not get
>> caught... such a restaurant wouldn't be in business more than a
>> month... the food is the least expensive component of operating a
>> restaurant, no business person is going to risk their livelihood by
>> purposely cheating on food quality.
>>
>
> Sorry Sheldon, but Anthony Bourdain and others have written of this
> practice-
>
> "A steakhouse employee in New York says that sometimes not all the meat is
> as fresh as it should be. "It's an old trick to keep the steak that's past
> its prime and wait until somebody orders it well done or medium-well," the
> insider says. "The more you cook the meat, the more you disguise its
> flavor. When I'm eating out I never order anything higher than medium
> rare, because I know how the kitchen gets rid of bad meat."
>
> Read mo
> http://www.slashfood.com/2009/09/21/...#ixzz1St5Cx57F


How many cats does Bourdain have? Unless it's more than 15, he has *zero*
credibility with Pussy.

Bob