On Fri, 22 Jul 2011 16:30:35 -0400, Brooklyn1 wrote:

> On Fri, 22 Jul 2011 11:39:00 -0700, Ranée at Arabian Knits
> > wrote:
>
>>In article >,
>> Goomba > wrote:
>>
>>> 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.

you've got to be kidding. how many thousands of posts have you written
saying all restaurants gouge you with shoddy goods and that's why you
rarely eat out?

blake