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The Ultimate Grilled Steak
"Jon Choate" > wrote in message > > I will tell you, any restaurant you eat at has to follow general > health guidelines or face being shut down by the health dept. One of > these guidelines concerns how food has to be cooked. All meat must be > taken to a minimum of 140 degrees, or out of the danger zone. Some > restaurants will cook a rare steak to 135 degrees, and let carryover > take it to the 140 mark, but it will hit a minimum of 140. Foxwoods Casino has a steakhouse restaurant. You can see the cooking area from the windows. I recall seeing a server, platter in hand, watching the thermometer. Once it hit the temp she was looking for, it was pulled out and whisked off to the table. Ed http://pages.cthome.net/edhome |
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The Ultimate Grilled Steak
"Jon Choate" > wrote in message > > I will tell you, any restaurant you eat at has to follow general > health guidelines or face being shut down by the health dept. One of > these guidelines concerns how food has to be cooked. All meat must be > taken to a minimum of 140 degrees, or out of the danger zone. Some > restaurants will cook a rare steak to 135 degrees, and let carryover > take it to the 140 mark, but it will hit a minimum of 140. Foxwoods Casino has a steakhouse restaurant. You can see the cooking area from the windows. I recall seeing a server, platter in hand, watching the thermometer. Once it hit the temp she was looking for, it was pulled out and whisked off to the table. Ed http://pages.cthome.net/edhome |
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The Ultimate Grilled Steak
"Jon Choate" > wrote in message > > I will tell you, any restaurant you eat at has to follow general > health guidelines or face being shut down by the health dept. One of > these guidelines concerns how food has to be cooked. All meat must be > taken to a minimum of 140 degrees, or out of the danger zone. Some > restaurants will cook a rare steak to 135 degrees, and let carryover > take it to the 140 mark, but it will hit a minimum of 140. Foxwoods Casino has a steakhouse restaurant. You can see the cooking area from the windows. I recall seeing a server, platter in hand, watching the thermometer. Once it hit the temp she was looking for, it was pulled out and whisked off to the table. Ed http://pages.cthome.net/edhome |
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The Ultimate Grilled Steak
On 6-Aug-2004, "Dave Bugg" <deebuggatcharterdotnet> wrote: > Michael Bohl wrote: > > > NO, it's not that the restaurants can't get it right, they have been > > instructed by their legal departments to serve NO MEAT > > WHICH IS RARE IN ANY FORM to preclude law suits!!!! > > Michael, you need to can the html. It's strange that one of the deepest pockets in the restaurant business seems not to have heard of this problem. The last time I ate at Outback Steakhouse, I got my rare steak exactly how I wanted it, albeit a little colder then I would have liked. How could I sue when I ordered it that way? Oh yeh, I know, sue anybody and they'll fold rather then go to court. That doesn't always hold water. Real restaurants have documented evidence of what the customer ordered. And real restaurants couldn't stay in business if they didn't deliver what the customer ordered. That's why they can charge what they do. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 6-Aug-2004, "Dave Bugg" <deebuggatcharterdotnet> wrote: > Michael Bohl wrote: > > > NO, it's not that the restaurants can't get it right, they have been > > instructed by their legal departments to serve NO MEAT > > WHICH IS RARE IN ANY FORM to preclude law suits!!!! > > Michael, you need to can the html. It's strange that one of the deepest pockets in the restaurant business seems not to have heard of this problem. The last time I ate at Outback Steakhouse, I got my rare steak exactly how I wanted it, albeit a little colder then I would have liked. How could I sue when I ordered it that way? Oh yeh, I know, sue anybody and they'll fold rather then go to court. That doesn't always hold water. Real restaurants have documented evidence of what the customer ordered. And real restaurants couldn't stay in business if they didn't deliver what the customer ordered. That's why they can charge what they do. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 7-Aug-2004, (Jon Choate) wrote: > > > > NO, it's not that the restaurants can't get it right, they have been > > instructed by their legal departments to serve NO MEAT > > WHICH IS RARE IN ANY FORM to preclude law suits!!!! > > Now someone else's ignorance is showing. Federal law states that if > you serve food(including meat, eggs, etc.) at anything other than well > done, they must have signs prominently displayed stating that > Consumption of raw or undercooked foods can lead to food poisoning. > This is not the exact wording, and I am sure most of you have seen > these signs on the wall or written in the back of the menu. So whether > you order your hamburger medium well or your eggs over hard, as long > as the sign is posted, you do so at your own risk. I'm old and half blind, so can I be excused for never having seen such a sign anywhere in the world? Someone, anyone, check your local "Village Inn" and see if that sign is posted and report back. Take a pic if you can. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 7-Aug-2004, (Jon Choate) wrote: > > > > NO, it's not that the restaurants can't get it right, they have been > > instructed by their legal departments to serve NO MEAT > > WHICH IS RARE IN ANY FORM to preclude law suits!!!! > > Now someone else's ignorance is showing. Federal law states that if > you serve food(including meat, eggs, etc.) at anything other than well > done, they must have signs prominently displayed stating that > Consumption of raw or undercooked foods can lead to food poisoning. > This is not the exact wording, and I am sure most of you have seen > these signs on the wall or written in the back of the menu. So whether > you order your hamburger medium well or your eggs over hard, as long > as the sign is posted, you do so at your own risk. I'm old and half blind, so can I be excused for never having seen such a sign anywhere in the world? Someone, anyone, check your local "Village Inn" and see if that sign is posted and report back. Take a pic if you can. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 6-Aug-2004, David McCarroll > wrote: > In article >, > says... > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > In article >, says... > > > > In article >, > > > > Default User > wrote: > > > > > > > > > <snip> > > > > > > > > > > > > > I would have to disagree. I used to eat steak that was medium-well to > > > well done. I had heard, not at a dinner I was invited to, that the > > > rarer the steak the better the flavor. So I decided to try it for > > > myself. The next time I went a good steak house I asked for medium- > > > rare. I was told that the steak would be hot, but red in the center. > > > That is what I had expected, that is what I got. I did enjoy it much > > > more than having it cooked to medium-well or anything above. > > > > > > That being said the last few times I have gone Outback my steak was > > > underdone to my liking. I asked for medium-rare, and got something that > > > was a lot closer to rare. I ate most of it, but the more rare parts I > > > didn't care for. This has happened about three times, I know I could > > > have sent it back, but I have instead opted not to go to that particular > > > restaurant. > > > > > > Just my $.02 worth. > > > > > > > > > David McCarroll > > > > Different folks interpret degree of doneness (steak) differently. A rare > > steak is seered on the outside, but cold in the center. Medium rare > > is seered and hot, but barely cooked in the center and so on. Many > > people consider medium rare to be cooked, but still red in the center. > > I've seen damn few restaurants get it right. Mostly I think it's because > > the meat sits too long between the grill and the table. > > > > > Perhaps that was the case. Maybe it was just slow service. The stake > was seared on the outside and red in the center, and was cool. That is > why I thought it was more on the rare side maybe like you said it just > sat too long. This could easily turn into a ****in! contest and I don't want to go there. Rare is actually raw in the middle characterized by bright red cold meat in the middle. Medium rare is characterized by slightly off red warm meat in the middle. Medium would still be slightly pink in the middle, but actually pretty well cooked through. Medium well and well done are pretty well ruined and why did the customer ask for a $20 steak and then tell them to destroy it before serving? He/she might as well have asked for hamburger and saved some serious bucks. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 6-Aug-2004, David McCarroll > wrote: > In article >, > says... > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > In article >, says... > > > > In article >, > > > > Default User > wrote: > > > > > > > > > <snip> > > > > > > > > > > > > > I would have to disagree. I used to eat steak that was medium-well to > > > well done. I had heard, not at a dinner I was invited to, that the > > > rarer the steak the better the flavor. So I decided to try it for > > > myself. The next time I went a good steak house I asked for medium- > > > rare. I was told that the steak would be hot, but red in the center. > > > That is what I had expected, that is what I got. I did enjoy it much > > > more than having it cooked to medium-well or anything above. > > > > > > That being said the last few times I have gone Outback my steak was > > > underdone to my liking. I asked for medium-rare, and got something that > > > was a lot closer to rare. I ate most of it, but the more rare parts I > > > didn't care for. This has happened about three times, I know I could > > > have sent it back, but I have instead opted not to go to that particular > > > restaurant. > > > > > > Just my $.02 worth. > > > > > > > > > David McCarroll > > > > Different folks interpret degree of doneness (steak) differently. A rare > > steak is seered on the outside, but cold in the center. Medium rare > > is seered and hot, but barely cooked in the center and so on. Many > > people consider medium rare to be cooked, but still red in the center. > > I've seen damn few restaurants get it right. Mostly I think it's because > > the meat sits too long between the grill and the table. > > > > > Perhaps that was the case. Maybe it was just slow service. The stake > was seared on the outside and red in the center, and was cool. That is > why I thought it was more on the rare side maybe like you said it just > sat too long. This could easily turn into a ****in! contest and I don't want to go there. Rare is actually raw in the middle characterized by bright red cold meat in the middle. Medium rare is characterized by slightly off red warm meat in the middle. Medium would still be slightly pink in the middle, but actually pretty well cooked through. Medium well and well done are pretty well ruined and why did the customer ask for a $20 steak and then tell them to destroy it before serving? He/she might as well have asked for hamburger and saved some serious bucks. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 6-Aug-2004, David McCarroll > wrote: > In article >, > says... > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > In article >, says... > > > > In article >, > > > > Default User > wrote: > > > > > > > > > <snip> > > > > > > > > > > > > > I would have to disagree. I used to eat steak that was medium-well to > > > well done. I had heard, not at a dinner I was invited to, that the > > > rarer the steak the better the flavor. So I decided to try it for > > > myself. The next time I went a good steak house I asked for medium- > > > rare. I was told that the steak would be hot, but red in the center. > > > That is what I had expected, that is what I got. I did enjoy it much > > > more than having it cooked to medium-well or anything above. > > > > > > That being said the last few times I have gone Outback my steak was > > > underdone to my liking. I asked for medium-rare, and got something that > > > was a lot closer to rare. I ate most of it, but the more rare parts I > > > didn't care for. This has happened about three times, I know I could > > > have sent it back, but I have instead opted not to go to that particular > > > restaurant. > > > > > > Just my $.02 worth. > > > > > > > > > David McCarroll > > > > Different folks interpret degree of doneness (steak) differently. A rare > > steak is seered on the outside, but cold in the center. Medium rare > > is seered and hot, but barely cooked in the center and so on. Many > > people consider medium rare to be cooked, but still red in the center. > > I've seen damn few restaurants get it right. Mostly I think it's because > > the meat sits too long between the grill and the table. > > > > > Perhaps that was the case. Maybe it was just slow service. The stake > was seared on the outside and red in the center, and was cool. That is > why I thought it was more on the rare side maybe like you said it just > sat too long. This could easily turn into a ****in! contest and I don't want to go there. Rare is actually raw in the middle characterized by bright red cold meat in the middle. Medium rare is characterized by slightly off red warm meat in the middle. Medium would still be slightly pink in the middle, but actually pretty well cooked through. Medium well and well done are pretty well ruined and why did the customer ask for a $20 steak and then tell them to destroy it before serving? He/she might as well have asked for hamburger and saved some serious bucks. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
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The Ultimate Grilled Steak
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The Ultimate Grilled Steak
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The Ultimate Grilled Steak
On 7-Aug-2004, Bill > wrote: > In article >, says... > > > > > <snip> > > > This could easily turn into a ****in! contest and I don't want to go there. > > Rare is actually raw in the middle characterized by bright red cold meat > > in the middle. > > Not arguing with definitions, since everyone seems to have their own, > but my dear sainted mother, bless her combat boots, would insist that > her steak be rare, and by rare, she meant that the center of the steak > should be the same temperature as it was when you hit the steer in the > head with the hammer. You could wave it over a Ronson a couple of > times for drill, but that was it. > > > Medium rare is characterized by slightly off red warm meat > > in the middle. > > That's more to my liking. > > Bill Your momma was right Bill. She knew what she wanted and didn't make any bones about it. God bless her. I'm sending her vibes about a steak seered to nearly charcoal on the outside and room cold in the center. It sounds easy, but it's not so easy to get a steak prefectly done and presented to the guest before it's lost is luster. Bringing dishes together at the table is a real bitch. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On 7-Aug-2004, Bill > wrote: > In article >, says... > > > > > <snip> > > > This could easily turn into a ****in! contest and I don't want to go there. > > Rare is actually raw in the middle characterized by bright red cold meat > > in the middle. > > Not arguing with definitions, since everyone seems to have their own, > but my dear sainted mother, bless her combat boots, would insist that > her steak be rare, and by rare, she meant that the center of the steak > should be the same temperature as it was when you hit the steer in the > head with the hammer. You could wave it over a Ronson a couple of > times for drill, but that was it. > > > Medium rare is characterized by slightly off red warm meat > > in the middle. > > That's more to my liking. > > Bill Your momma was right Bill. She knew what she wanted and didn't make any bones about it. God bless her. I'm sending her vibes about a steak seered to nearly charcoal on the outside and room cold in the center. It sounds easy, but it's not so easy to get a steak prefectly done and presented to the guest before it's lost is luster. Bringing dishes together at the table is a real bitch. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
M&M wrote:
> On 7-Aug-2004, (Jon Choate) wrote: > >>> >>> NO, it's not that the restaurants can't get it right, they have been >>> instructed by their legal departments to serve NO MEAT >>> WHICH IS RARE IN ANY FORM to preclude law suits!!!! >> >> Now someone else's ignorance is showing. Federal law states that if >> you serve food(including meat, eggs, etc.) at anything other than well >> done, they must have signs prominently displayed stating that >> Consumption of raw or undercooked foods can lead to food poisoning. >> This is not the exact wording, and I am sure most of you have seen >> these signs on the wall or written in the back of the menu. So whether >> you order your hamburger medium well or your eggs over hard, as long >> as the sign is posted, you do so at your own risk. > > I'm old and half blind, so can I be excused for never having seen such a > sign anywhere in the world? Someone, anyone, check your local "Village > Inn" and see if that sign is posted and report back. Take a pic if you can. > > -- > M&M ("When You're Over The Hill You Pick Up Speed") > I've seen the sign in reference to raw shellfish (oysters in particular), but it's never stopped me from ordering them from a trusted source, when in season. BOB never seen the sign for anything else, either |
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The Ultimate Grilled Steak
M&M wrote:
> On 7-Aug-2004, (Jon Choate) wrote: > >>> >>> NO, it's not that the restaurants can't get it right, they have been >>> instructed by their legal departments to serve NO MEAT >>> WHICH IS RARE IN ANY FORM to preclude law suits!!!! >> >> Now someone else's ignorance is showing. Federal law states that if >> you serve food(including meat, eggs, etc.) at anything other than well >> done, they must have signs prominently displayed stating that >> Consumption of raw or undercooked foods can lead to food poisoning. >> This is not the exact wording, and I am sure most of you have seen >> these signs on the wall or written in the back of the menu. So whether >> you order your hamburger medium well or your eggs over hard, as long >> as the sign is posted, you do so at your own risk. > > I'm old and half blind, so can I be excused for never having seen such a > sign anywhere in the world? Someone, anyone, check your local "Village > Inn" and see if that sign is posted and report back. Take a pic if you can. > > -- > M&M ("When You're Over The Hill You Pick Up Speed") > I've seen the sign in reference to raw shellfish (oysters in particular), but it's never stopped me from ordering them from a trusted source, when in season. BOB never seen the sign for anything else, either |
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The Ultimate Grilled Steak
On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote: >This could easily turn into a ****in! contest and I don't want to go there. Why not just look it up? http://www.hormel.com/templates/know...emid=20&id=390 http://www.txbeef.org/cooking_it_rig...#meat_doneness -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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The Ultimate Grilled Steak
On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote: >This could easily turn into a ****in! contest and I don't want to go there. Why not just look it up? http://www.hormel.com/templates/know...emid=20&id=390 http://www.txbeef.org/cooking_it_rig...#meat_doneness -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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The Ultimate Grilled Steak
On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" >
wrote: >This could easily turn into a ****in! contest and I don't want to go there. Why not just look it up? http://www.hormel.com/templates/know...emid=20&id=390 http://www.txbeef.org/cooking_it_rig...#meat_doneness -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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The Ultimate Grilled Steak
BOB wrote:
> M&M wrote: > > I've seen the sign in reference to raw shellfish (oysters in particular), but > it's never stopped me from ordering them from a trusted source, when in season. > > BOB > never seen the sign for anything else, either > > I've seen that disclaimer many times, usually as a footnote to the appropriate menu selections. It didn't keep me from ordering squab rare. Matthew |
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The Ultimate Grilled Steak
BOB wrote:
> M&M wrote: > > I've seen the sign in reference to raw shellfish (oysters in particular), but > it's never stopped me from ordering them from a trusted source, when in season. > > BOB > never seen the sign for anything else, either > > I've seen that disclaimer many times, usually as a footnote to the appropriate menu selections. It didn't keep me from ordering squab rare. Matthew |
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The Ultimate Grilled Steak
Kevin S. Wilson wrote:
> On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" > > wrote: > > >>This could easily turn into a ****in! contest and I don't want to go there. > > > Why not just look it up? > > http://www.hormel.com/templates/know...emid=20&id=390 > > http://www.txbeef.org/cooking_it_rig...#meat_doneness > So, I guess I like my steak very, very rare (115-120). Matthew |
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The Ultimate Grilled Steak
Kevin S. Wilson wrote:
> On Sat, 7 Aug 2004 06:36:28 GMT, "M&M" > > wrote: > > >>This could easily turn into a ****in! contest and I don't want to go there. > > > Why not just look it up? > > http://www.hormel.com/templates/know...emid=20&id=390 > > http://www.txbeef.org/cooking_it_rig...#meat_doneness > So, I guess I like my steak very, very rare (115-120). Matthew |
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The Ultimate Grilled Steak
Michael Bohl wrote:
something that was encoded with HTML instead of plain text Hey Michael, PLEASE turn off the HTML in this plain text newsgroup BOB |
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The Ultimate Grilled Steak
Michael Bohl wrote:
something that was encoded with HTML instead of plain text Hey Michael, PLEASE turn off the HTML in this plain text newsgroup BOB |
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The Ultimate Grilled Steak
In article >,
says... > > On 6-Aug-2004, David McCarroll > wrote: > > > In article >, > > says... > > > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > > > In article >, says... > > > > > In article >, > > > > > Default User > wrote: > > > > > > > > > > > > <snip> > > > > > > > > > > > > > > > > > I would have to disagree. I used to eat steak that was medium-well to > > > > well done. I had heard, not at a dinner I was invited to, that the > > > > rarer the steak the better the flavor. So I decided to try it for > > > > myself. The next time I went a good steak house I asked for medium- > > > > rare. I was told that the steak would be hot, but red in the center. > > > > That is what I had expected, that is what I got. I did enjoy it much > > > > more than having it cooked to medium-well or anything above. > > > > > > > > That being said the last few times I have gone Outback my steak was > > > > underdone to my liking. I asked for medium-rare, and got something that > > > > was a lot closer to rare. I ate most of it, but the more rare parts I > > > > didn't care for. This has happened about three times, I know I could > > > > have sent it back, but I have instead opted not to go to that particular > > > > restaurant. > > > > > > > > Just my $.02 worth. > > > > > > > > > > > > David McCarroll > > > > > > Different folks interpret degree of doneness (steak) differently. A rare > > > steak is seered on the outside, but cold in the center. Medium rare > > > is seered and hot, but barely cooked in the center and so on. Many > > > people consider medium rare to be cooked, but still red in the center. > > > I've seen damn few restaurants get it right. Mostly I think it's because > > > the meat sits too long between the grill and the table. > > > > > > > > Perhaps that was the case. Maybe it was just slow service. The stake > > was seared on the outside and red in the center, and was cool. That is > > why I thought it was more on the rare side maybe like you said it just > > sat too long. > > This could easily turn into a ****in! contest and I don't want to go there. > Rare is actually raw in the middle characterized by bright red cold meat > in the middle. Medium rare is characterized by slightly off red warm meat > in the middle. Medium would still be slightly pink in the middle, but > actually pretty well cooked through. Medium well and well done are pretty > well ruined and why did the customer ask for a $20 steak and then tell > them to destroy it before serving? He/she might as well have asked for > hamburger and saved some serious bucks. > > I was not trying to turn this into some kind of controversy. My original intent was to say that I had tried something different on my own. I was in agreement with others that guests should be allowed to choose how they want their steak done. I was just using the restaurant as an example that when a person goes they are asked how they would like their steak. I like mine hot, but red, so to my understanding that is medium-rare. The steak I received on more than one occasion was cool and red, rare, as I understand it. It was not how I wanted it. I don't know what the root cause was. I chose not to go back to that particular location. I apologize for having started what seems to be some confusion. That was not my intent. Please excuse me. David |
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The Ultimate Grilled Steak
In article >,
says... > > On 6-Aug-2004, David McCarroll > wrote: > > > In article >, > > says... > > > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > > > In article >, says... > > > > > In article >, > > > > > Default User > wrote: > > > > > > > > > > > > <snip> > > > > > > > > > > > > > > > > > I would have to disagree. I used to eat steak that was medium-well to > > > > well done. I had heard, not at a dinner I was invited to, that the > > > > rarer the steak the better the flavor. So I decided to try it for > > > > myself. The next time I went a good steak house I asked for medium- > > > > rare. I was told that the steak would be hot, but red in the center. > > > > That is what I had expected, that is what I got. I did enjoy it much > > > > more than having it cooked to medium-well or anything above. > > > > > > > > That being said the last few times I have gone Outback my steak was > > > > underdone to my liking. I asked for medium-rare, and got something that > > > > was a lot closer to rare. I ate most of it, but the more rare parts I > > > > didn't care for. This has happened about three times, I know I could > > > > have sent it back, but I have instead opted not to go to that particular > > > > restaurant. > > > > > > > > Just my $.02 worth. > > > > > > > > > > > > David McCarroll > > > > > > Different folks interpret degree of doneness (steak) differently. A rare > > > steak is seered on the outside, but cold in the center. Medium rare > > > is seered and hot, but barely cooked in the center and so on. Many > > > people consider medium rare to be cooked, but still red in the center. > > > I've seen damn few restaurants get it right. Mostly I think it's because > > > the meat sits too long between the grill and the table. > > > > > > > > Perhaps that was the case. Maybe it was just slow service. The stake > > was seared on the outside and red in the center, and was cool. That is > > why I thought it was more on the rare side maybe like you said it just > > sat too long. > > This could easily turn into a ****in! contest and I don't want to go there. > Rare is actually raw in the middle characterized by bright red cold meat > in the middle. Medium rare is characterized by slightly off red warm meat > in the middle. Medium would still be slightly pink in the middle, but > actually pretty well cooked through. Medium well and well done are pretty > well ruined and why did the customer ask for a $20 steak and then tell > them to destroy it before serving? He/she might as well have asked for > hamburger and saved some serious bucks. > > I was not trying to turn this into some kind of controversy. My original intent was to say that I had tried something different on my own. I was in agreement with others that guests should be allowed to choose how they want their steak done. I was just using the restaurant as an example that when a person goes they are asked how they would like their steak. I like mine hot, but red, so to my understanding that is medium-rare. The steak I received on more than one occasion was cool and red, rare, as I understand it. It was not how I wanted it. I don't know what the root cause was. I chose not to go back to that particular location. I apologize for having started what seems to be some confusion. That was not my intent. Please excuse me. David |
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The Ultimate Grilled Steak
On Fri, 06 Aug 2004 07:24:28 -0400, Michael Bohl >
wrote: > > >M&M wrote: > >> On 5-Aug-2004, David McCarroll > wrote: >> >> > In article >, says... >> > > In article >, >> > > Default User > wrote: >> > > > >> >> <snip> >> >> > > >> > > >> > I would have to disagree. I used to eat steak that was medium-well to >> > well done. I had heard, not at a dinner I was invited to, that the >> > rarer the steak the better the flavor. So I decided to try it for >> > myself. The next time I went a good steak house I asked for medium- >> > rare. I was told that the steak would be hot, but red in the center. >> > That is what I had expected, that is what I got. I did enjoy it much >> > more than having it cooked to medium-well or anything above. >> >. This has happened about three times, I know I could >> > have sent it back, but I have instead opted not to go to that particular >> > restaurant. >> > >> > Just my $.02 worth. >> > >> > >> > David McCarroll >> >> Different folks interpret degree of doneness (steak) differently. A rare >> steak is seered on the outside, but cold in the center. Medium rare >> is seered and hot, but barely cooked in the center and so on. Many >> people consider medium rare to be cooked, but still red in the center. >> I've seen damn few restaurants get it right. Mostly I think it's because >> the meat sits too long between the grill and the table. > >NO, it's not that the restaurants can't get it right, they have been >instructed by their legal departments to serve NO MEAT >WHICH IS RARE IN ANY FORM to preclude law suits!!!! > >> Perhaps in your World. Not in Mine. I ask for blue and double warn the waitron that I mean it and the meat *will* be sent back for a do-over. When I'm paying between 14 and 24 bucks for a steak, I want it the way I like it. I get it my way 95% of the time and the waitron usually hangs around to make sure it is right by me. I don't even need to cut it to know. I just touch it with my finger. I also ask them to them start with the meat at room temp - I'm quite prepared to dawdle over a drink for 20 minutes if that needs to happen. >> Harry >> M&M ("When You're Over The Hill You Pick Up Speed") >> >> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- >> http://www.newsfeeds.com - The #1 Newsgroup Service in the World! >> -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
On Fri, 06 Aug 2004 07:24:28 -0400, Michael Bohl >
wrote: > > >M&M wrote: > >> On 5-Aug-2004, David McCarroll > wrote: >> >> > In article >, says... >> > > In article >, >> > > Default User > wrote: >> > > > >> >> <snip> >> >> > > >> > > >> > I would have to disagree. I used to eat steak that was medium-well to >> > well done. I had heard, not at a dinner I was invited to, that the >> > rarer the steak the better the flavor. So I decided to try it for >> > myself. The next time I went a good steak house I asked for medium- >> > rare. I was told that the steak would be hot, but red in the center. >> > That is what I had expected, that is what I got. I did enjoy it much >> > more than having it cooked to medium-well or anything above. >> >. This has happened about three times, I know I could >> > have sent it back, but I have instead opted not to go to that particular >> > restaurant. >> > >> > Just my $.02 worth. >> > >> > >> > David McCarroll >> >> Different folks interpret degree of doneness (steak) differently. A rare >> steak is seered on the outside, but cold in the center. Medium rare >> is seered and hot, but barely cooked in the center and so on. Many >> people consider medium rare to be cooked, but still red in the center. >> I've seen damn few restaurants get it right. Mostly I think it's because >> the meat sits too long between the grill and the table. > >NO, it's not that the restaurants can't get it right, they have been >instructed by their legal departments to serve NO MEAT >WHICH IS RARE IN ANY FORM to preclude law suits!!!! > >> Perhaps in your World. Not in Mine. I ask for blue and double warn the waitron that I mean it and the meat *will* be sent back for a do-over. When I'm paying between 14 and 24 bucks for a steak, I want it the way I like it. I get it my way 95% of the time and the waitron usually hangs around to make sure it is right by me. I don't even need to cut it to know. I just touch it with my finger. I also ask them to them start with the meat at room temp - I'm quite prepared to dawdle over a drink for 20 minutes if that needs to happen. >> Harry >> M&M ("When You're Over The Hill You Pick Up Speed") >> >> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- >> http://www.newsfeeds.com - The #1 Newsgroup Service in the World! >> -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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The Ultimate Grilled Steak
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The Ultimate Grilled Steak
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The Ultimate Grilled Steak
On 7-Aug-2004, David McCarroll > wrote: > In article >, > says... > > > > On 6-Aug-2004, David McCarroll > wrote: > > > > > In article >, > > > says... > > > > > > > > On 5-Aug-2004, David McCarroll > wrote: > > > > > > > > > In article >, says... > > > > > > In article >, > > > > > > Default User > wrote: > > > > > > > > > > > > > > > <snip> > > > > > > > > > > You don't need to apologize for a damn thing. Cold center is rare, End of conversation. On the other hand you should understand that it difficult to achieve a perfect medium rare steak, particurlarly in a restaurant and act accordingly. If it is too raw, you can send it back. If it is over done, you can reject it. OR, if you otherwise like the restaurant, you can suck it in and hope for better luck next time. > > I apologize for having started what seems to be some confusion. That > was not my intent. Please excuse me. > > David -- M&M ("When You're Over The Hill You Pick Up Speed") |
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The Ultimate Grilled Steak
>
> Foxwoods Casino has a steakhouse restaurant. You can see the cooking area > from the windows. I recall seeing a server, platter in hand, watching the Might I inquire where this casino is located? Always lookin for a new gamblin hole... and one with a good steakhouse would be excellent.. |
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The Ultimate Grilled Steak
> My wife used to work as a server, so I am usually pretty patient. I
> do expect a certain amount of service, but am more tolerant of what > others might call bad service. no kidding... There's a wiiiiiiiddddddeeeeee difference between a server running their behind off because they have to cover the whole section (and whom I would forgive almost any mistake) and a server who's only on two tables and is almost ignoring us for the other table because they are drinking a lot and he/she expects a bigger tip from them (if only they knew what they lost) > > I was not trying to say that all Outbacks are bad. There are other > Outbacks that I will go to, just not the one at the location I was at. > I'm sure that when the steak was originally cooked it was done to the > correct temp, I think it might have not been brought out right away, > and that is why it seemed less than done. I agree. While chains have to maintain menu's, and the same thing is served at every one, quality can vary, not only from state to state, but from two restaurants within a half-hours drive from each other. Thats what I like about them. My wife love's Chili's SW Eggrolls, and we will stop at Chili's every chance we get, Except in Athens. One bad experience there, and we will never go back. (Anyway, Athen's has a Rafferty's that can cook a medium-rare steak that will make you cry, it is so tasty and tender) |
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The Ultimate Grilled Steak
"Jon Choate" > wrote in message om... > > > > Foxwoods Casino has a steakhouse restaurant. You can see the cooking area > > from the windows. I recall seeing a server, platter in hand, watching the > > Might I inquire where this casino is located? > > Always lookin for a new gamblin hole... and one with a good steakhouse > would be excellent.. Foxwoods in in south eastern CT. It is the biggest in the world. The Mohegan Sun is about 4 miles from it and has a Michael Jordan's Steak House in it. Either one is near exit 79 off of I395. |
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The Ultimate Grilled Steak
> Foxwoods in in south eastern CT. It is the biggest in the world. The
> Mohegan Sun is about 4 miles from it and has a Michael Jordan's Steak House > in it. Either one is near exit 79 off of I395. Now I just have ta talk the wife into headin north. We mainly stick to Biloxi, and used to go to Cherokee, but we like Biloxi a lot more. As a matter of fact, we have not been to Cherokee since we slipped over to Gatlinburg and got hitched. Still wanting to check out Tunica, since it would only be about 1 hr longer to drive there than to the gulf. Jon |
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