Sending a steak back
 

I like my steak "a little pink". When I order, I say.....medium well,
mostly well......barely pink. At least 25% of the time, I end up
sending it back to cook some more. Even at the places I go
frequently.

It is always the manager that brings the steak back to the table. It
is never a big deal, but I am wondering if there is some kind of
"policy" to get the manager?

There have been a couple of times when the waitress has said....it is
easer to fix undercooked, so it seems reasonable to bring it back
undercooked, but I really try to get them to bring it almost done the
first time.

Sending a steak back
 

On Jul 22, 11:02*am, Metspitzer > wrote:
> I like my steak "a little pink". *When I order, I say.....medium well,
> mostly well......barely pink. *At least 25% of the time, I end up
> sending it back to cook some more. *Even at the places I go
> frequently. *
>
> It is always the manager that brings the steak back to the table. *It
> is never a big deal, but I am wondering if there is some kind of
> "policy" to get the manager?
>
> There have been a couple of times when the waitress has said....it is
> easer to fix undercooked, so it seems reasonable to bring it back
> undercooked, but I really try to get them to bring it almost done the
> first time.

==
More often I have sent food back to the kitchen because it was too
bloody cold. I hate restaurant food and especially so when it is cold.
If I want cold cuts, I'll go to a deli.
==

Sending a steak back
 

On Fri, 22 Jul 2011 13:02:23 -0400, Metspitzer >
wrote:

> I like my steak "a little pink". When I order, I say.....medium well,
> mostly well......barely pink. At least 25% of the time, I end up
> sending it back to cook some more. Even at the places I go
> frequently.
>
> It is always the manager that brings the steak back to the table. It
> is never a big deal, but I am wondering if there is some kind of
> "policy" to get the manager?
>
> There have been a couple of times when the waitress has said....it is
> easer to fix undercooked, so it seems reasonable to bring it back
> undercooked, but I really try to get them to bring it almost done the
> first time.

Medium well, to me, has no pink... it's just a lighter shade of gray.
Since you return to the same restaurants, the way to solve the problem
is to show them your now perfect steak and *ask* what you should say
when you place your order so you won't have to send it back next time.

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

Metspitzer wrote:
> I like my steak "a little pink". When I order, I say.....medium well,
> mostly well......barely pink. At least 25% of the time, I end up
> sending it back to cook some more. Even at the places I go
> frequently.

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.

Sending a steak back
 

On Fri, 22 Jul 2011 13:02:23 -0400, Metspitzer >
wrote:

>I like my steak "a little pink". When I order, I say.....medium well,
>mostly well......barely pink. At least 25% of the time, I end up
>sending it back to cook some more. Even at the places I go
>frequently.

If it's "places" and "frequently" the problem is you. Just order it
well and stop being a pain in the ass.

>It is always the manager that brings the steak back to the table. It
>is never a big deal, but I am wondering if there is some kind of
>"policy" to get the manager?

The manager usually has the experience to deal with a picky eater.

>There have been a couple of times when the waitress has said....it is
>easer to fix undercooked, so it seems reasonable to bring it back
>undercooked, but I really try to get them to bring it almost done the
>first time.

You're lucky they're that patient.

Lou

Sending a steak back
 

On Fri, 22 Jul 2011 13:57:40 -0400, Goomba >
wrote:

>Metspitzer wrote:
>> I like my steak "a little pink". When I order, I say.....medium well,
>> mostly well......barely pink. At least 25% of the time, I end up
>> sending it back to cook some more. Even at the places I go
>> frequently.
>
>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.

I wonder how many people in this scenario get a steak that was
"re-finished" in a microwave. YUMMY!!! <not>

Lou

Sending a steak back
 

On 22/07/2011 2:35 PM, George Leppla wrote:
>
>
> 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.
>
> I like simple solutions.

I get one thick one and cut it in half. If it is NY strip that is called
a California cut. I take mine off earlier and let her's cook until she
thinks it's done. My thinking is that if it is a little underdone you
can always throw it back on the grill, but once it is overcooked it's
screwed anyway.

Sending a steak back
 

Metspitzer wrote:
>
> I like my steak "a little pink". When I order, I say.....medium well,
> mostly well......barely pink. At least 25% of the time, I end up
> sending it back to cook some more. Even at the places I go
> frequently.
>
> It is always the manager that brings the steak back to the table. It
> is never a big deal, but I am wondering if there is some kind of
> "policy" to get the manager?
>
> There have been a couple of times when the waitress has said....it is
> easer to fix undercooked, so it seems reasonable to bring it back
> undercooked, but I really try to get them to bring it almost done the
> first time.

The correct way to order a steak is "walk it through the kitchen and
threaten to cook it". If you want your steak destroyed (little or no
pink), just say "burn it".

Sending a steak back
 

Pete C. wrote:
> Metspitzer wrote:
>>
>> I like my steak "a little pink". When I order, I say.....medium
>> well, mostly well......barely pink. At least 25% of the time, I
>> end
>> up sending it back to cook some more. Even at the places I go
>> frequently.
>>
>> It is always the manager that brings the steak back to the table.
>> It
>> is never a big deal, but I am wondering if there is some kind of
>> "policy" to get the manager?
>>
>> There have been a couple of times when the waitress has said....it
>> is
>> easer to fix undercooked, so it seems reasonable to bring it back
>> undercooked, but I really try to get them to bring it almost done
>> the
>> first time.
>
> The correct way to order a steak is "walk it through the kitchen and
> threaten to cook it". If you want your steak destroyed (little or no
> pink), just say "burn it".

I tell them I like mine still mooing.

Sending a steak back
 

On Jul 22, 3:06*pm, "Dora" > wrote:
> Pete C. wrote:
> > Metspitzer wrote:
>
> >> I like my steak "a little pink". *When I order, I say.....medium
> >> well, mostly well......barely pink. *At least 25% of the time, I
> >> end
> >> up sending it back to cook some more. *Even at the places I go
> >> frequently.
>
> >> It is always the manager that brings the steak back to the table.
> >> It
> >> is never a big deal, but I am wondering if there is some kind of
> >> "policy" to get the manager?
>
> >> There have been a couple of times when the waitress has said....it
> >> is
> >> easer to fix undercooked, so it seems reasonable to bring it back
> >> undercooked, but I really try to get them to bring it almost done
> >> the
> >> first time.
>
> > The correct way to order a steak is "walk it through the kitchen and
> > threaten to cook it". If you want your steak destroyed (little or no
> > pink), just say "burn it".
>
> I tell them I like mine still mooing.

Just whack it in the head, break the horns off and put it on a plate,
eh?

;-)

Bryan introduced be to eating raw round steak years ago. We dipped it
into canned tomato sauce. It was really good!

Of course from hearing his stories about how his father made him eat
overcooked steak, I now know it was partially his rebellion against
his father. Not that this is a bad thing, but just sayin'!

John Kuthe...

Sending a steak back
 

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.)

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.

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.

Capisce?

George L

Sending a steak back
 

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.

>We've noticed that you often get a bigger steak, too, when you order
>rare or medium rare in a group of people. They seem to put them all on
>to cook at the same time for the table, so they use bigger steaks to
>take off the heat at the same time as the smaller steaks for those who
>want them more cooked.

Bullshit. The more well done a piece of meat is cooked the thinner
(and smaller) it becomes... nor does it take more than a couple three
minutes cooking time to plainly see the shrinkage... anyone who has
ever cooked bacon knows this simple fact.

Fact is that restaurants and their cooks don't give a fig about what
level of doneness patrons order their steak... truth is that anyone
who promotes that myth by claiming that restaurant operators and their
employees are offended by the differences in peoples's tastes is
indicating that they themselves are deep down inside a true bigot...
one can only imagine what other human differences cause those cowards
to wear pointy pillow cases when cloistered in their closets.

Sending a steak back
 

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.

Sending a steak back
 

On 22/07/2011 4:30 PM, Brooklyn1 wrote:

> Bullshit. The more well done a piece of meat is cooked the thinner
> (and smaller) it becomes... nor does it take more than a couple three
> minutes cooking time to plainly see the shrinkage... anyone who has
> ever cooked bacon knows this simple fact.

Let me get this straight...... your argument about the shrinkage of a
steak is bolstered by the way bacon shrinks when it is cooked??? First
of all, bacon is usually at least 50% fat, much of which is rendered out
as it cooks. Most commercial bacon these days is pumped full of liquid,
which I assume is done primarily to charge bacon prices for water. All
that water disappears too. A strip stupermarket bacon shrivels down to
less than 1/2. I buy quality bacon from my local butcher. It hardly
shrinks at all.

> Fact is that restaurants and their cooks don't give a fig about what
> level of doneness patrons order their steak... truth is that anyone
> who promotes that myth by claiming that restaurant operators and their
> employees are offended by the differences in peoples's tastes is
> indicating that they themselves are deep down inside a true bigot...
> one can only imagine what other human differences cause those cowards
> to wear pointy pillow cases when cloistered in their closets.

I know people in the restaurant business and they do care about how
customers want their steaks done and will try to accommodate them the
best they can. Yet. they still scorn those who do look down on people
who want their steaks well done. Their opinion jives with mine, that if
you are eating a good piece of meat you should eat it the way it has the
best flavor and texture. It is a waste of money to take a nice piece of
beef and cook it until it is dry and flavourless. NO self respecting
cook wants to prepare a substandard meal from prime ingredients.

Sending a steak back
 

In article >,
Goomba > wrote:

> Metspitzer wrote:
> > I like my steak "a little pink". When I order, I say.....medium well,
> > mostly well......barely pink. At least 25% of the time, I end up
> > sending it back to cook some more. Even at the places I go
> > frequently.
>
> 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.

Or they do and have a medical condition that means eating bloody steak
will make them ill for up to a week.

Not that I have any experience of that in my family, of course. My
husband must be a dolt who has no idea of how to eat steak.

Miche

--
Electricians do it in three phases

Sending a steak back
 

On Jul 22, 12:35*pm, sf > wrote:
> On Fri, 22 Jul 2011 13:02:23 -0400, Metspitzer >
> wrote:
>
> > I like my steak "a little pink". *When I order, I say.....medium well,
> > mostly well......barely pink. *At least 25% of the time, I end up
> > sending it back to cook some more. *Even at the places I go
> > frequently. *
>
> > It is always the manager that brings the steak back to the table. *It
> > is never a big deal, but I am wondering if there is some kind of
> > "policy" to get the manager?
>
> > There have been a couple of times when the waitress has said....it is
> > easer to fix undercooked, so it seems reasonable to bring it back
> > undercooked, but I really try to get them to bring it almost done the
> > first time.
>
> Medium well, to me, has no pink... it's just a lighter shade of gray.

MW is pink inside. If it's all gray, it is Well. Good steaks are
wasted on folks who eat them past medium. Restaurants often use their
oldest and least good looking steaks for folks who order them well
done, because who could tell the difference?

--Bryan

Sending a steak back
 

On 7/22/2011 4:10 PM, Brooklyn1 wrote:
>> 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.

Gee, Sheldon, do you ever get tired of being wrong? No canned food on a
Navy ship?
http://www.navy.mil/navydata/cno/n87/faq.html
Look at section #23:

"The fresh fruit, vegetables, eggs, and milk usually don't last for more
than a few weeks, but the creative cooks on submarines work wonders with
canned and frozen foods to supplement the meals they create"

Imagine that... canned food on a submarine.

> 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.

Gee, another swing and a miss. You don't have to ask for a galley
tour.... most ships have at least one every sailing. Since you are a
landlubber, watch the following and learn something:

http://www.youtube.com/watch?v=UhuFS...eature=related
http://www.youtube.com/watch?v=L4ksqR-c3Sw
http://www.youtube.com/watch?v=00ocYc80WnQ
http://www.youtube.com/watch?v=9wPqH...eature=related

In addition, there are cooking demonstrations, vegetable and ice carving
demonstrations and even napkin folding demonstrations.


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

So you have never been on a cruise ship, you don't know anyone who has
been on a galley tour on a cruise ship, yet you KNOW what kind of steaks
they cook and serve there.


>> >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.

Who said the steaks both came from the same "hunk"?

> I've never seen anything you've
> cooked, you're another one of those keyboard kooks.

Well gee, Sheldon... your memory must be defective. I posted a picture
of some steaks I grilled once and you even complimented me on them. Run
along and do a Google search and see if you can't remind yourself what
you said.

George L

Sending a steak back
 

On Jul 22, 4:51*pm, Miche > wrote:
> In article >,
>
> *Goomba > wrote:
> > Metspitzer wrote:
> > > I like my steak "a little pink". *When I order, I say.....medium well,
> > > mostly well......barely pink. *At least 25% of the time, I end up
> > > sending it back to cook some more. *Even at the places I go
> > > frequently. *
>
> > 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.
>
> Or they do and have a medical condition that means eating bloody steak
> will make them ill for up to a week.
>
> Not that I have any experience of that in my family, of course. *My
> husband must be a dolt who has no idea of how to eat steak.

It doesn't mean that he's "a dolt" in any other way.
>
> Miche
>
--Bryan

Sending a steak back
 

On Jul 22, 3:06*pm, "Dora" > wrote:
> Pete C. wrote:
> > Metspitzer wrote:
>
> >> I like my steak "a little pink". *When I order, I say.....medium
> >> well, mostly well......barely pink. *At least 25% of the time, I
> >> end
> >> up sending it back to cook some more. *Even at the places I go
> >> frequently.
>
> >> It is always the manager that brings the steak back to the table.
> >> It
> >> is never a big deal, but I am wondering if there is some kind of
> >> "policy" to get the manager?
>
> >> There have been a couple of times when the waitress has said....it
> >> is
> >> easer to fix undercooked, so it seems reasonable to bring it back
> >> undercooked, but I really try to get them to bring it almost done
> >> the
> >> first time.
>
> > The correct way to order a steak is "walk it through the kitchen and
> > threaten to cook it". If you want your steak destroyed (little or no
> > pink), just say "burn it".
>
> I tell them I like mine still mooing.

A bit off topic, but:
Some places have a policy of not cooking burgers less than M
(Fuddrucker's), MW (Red Robin), or even less than well done--fast food
places where it'd be impractical, the vastly overrated Five Guys, or
places like O'Charley's where typically only people with really trashy
standards eat anyway. Many places have a warning on their menu, which
is fine, but any place who won't cook a burger less than well done is
no better than McDonald's or BK. I wish to heck we could get an In-N-
Out Burger here in StL. It'd more than make up for losing Del Taco,
which is saying a lot.

--Bryan

Sending a steak back
 

On Jul 22, 5:35*pm, Bryan > wrote:
> On Jul 22, 12:35*pm, sf > wrote:
>
>
>
> > On Fri, 22 Jul 2011 13:02:23 -0400, Metspitzer >
> > wrote:
>
> > > I like my steak "a little pink". *When I order, I say.....medium well,
> > > mostly well......barely pink. *At least 25% of the time, I end up
> > > sending it back to cook some more. *Even at the places I go
> > > frequently. *
>
> > > It is always the manager that brings the steak back to the table. *It
> > > is never a big deal, but I am wondering if there is some kind of
> > > "policy" to get the manager?
>
> > > There have been a couple of times when the waitress has said....it is
> > > easer to fix undercooked, so it seems reasonable to bring it back
> > > undercooked, but I really try to get them to bring it almost done the
> > > first time.
>
> > Medium well, to me, has no pink... it's just a lighter shade of gray.
>
> MW is pink inside. *If it's all gray, it is Well. *Good steaks are
> wasted on folks who eat them past medium. *Restaurants often use their
> oldest and least good looking steaks for folks who order them well
> done, because who could tell the difference?
>
> --Bryan

MW is pink and warm! Medium is pink and cool, if I recall correctly.

Saw some *prime* NY strips at Straubs, only $28.95/lb! To cook such a
stead to well should be a crime punishable by being forced to subsist
on Velveeta, Wonder Bread and cheap hot dogs boiled to make Weenie
Water Gravy for the rest of life!

John Kuthe...

Sending a steak back
 

On Jul 22, 3:22*pm, John Kuthe > wrote:
> On Jul 22, 3:06*pm, "Dora" > wrote:
>
>
>
>
>
>
>
>
>
> > Pete C. wrote:
> > > Metspitzer wrote:
>
> > >> I like my steak "a little pink". *When I order, I say.....medium
> > >> well, mostly well......barely pink. *At least 25% of the time, I
> > >> end
> > >> up sending it back to cook some more. *Even at the places I go
> > >> frequently.
>
> > >> It is always the manager that brings the steak back to the table.
> > >> It
> > >> is never a big deal, but I am wondering if there is some kind of
> > >> "policy" to get the manager?
>
> > >> There have been a couple of times when the waitress has said....it
> > >> is
> > >> easer to fix undercooked, so it seems reasonable to bring it back
> > >> undercooked, but I really try to get them to bring it almost done
> > >> the
> > >> first time.
>
> > > The correct way to order a steak is "walk it through the kitchen and
> > > threaten to cook it". If you want your steak destroyed (little or no
> > > pink), just say "burn it".
>
> > I tell them I like mine still mooing.
>
> Just whack it in the head, break the horns off and put it on a plate,
> eh?
>
> ;-)
>
> Bryan introduced be to eating raw round steak years ago. We dipped it
> into canned tomato sauce. It was really good!
>
> Of course from hearing his stories about how his father made him eat
> overcooked steak, I now know it was partially his rebellion against
> his father. Not that this is a bad thing, but just sayin'!

It really wasn't rebellion against my dad. He was out of the picture
by 6th grade. I just like raw beef. Even my mother wouldn't let me
eat it completely raw, because she thought it might be unsafe. She
might have been correct, but I don't seem to ever get sick from under-
cooked beef. I don't like raw lamb. I cook lamb chops MR to M, and
pork chops M to MW. I also tend to cook a well marbled steak to at
least MR, A strip steak is my favorite because they are typically
less fatty than a tenderloin. Sirloins, I always want rare, cooked
fast over high heat. None of those preferences has much/anything to
do with by lousy excuse for a father.
>
> John Kuthe...

--Bryan

Sending a steak back
 

George Leppla wrote:
>>>(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.
>
>Gee, Sheldon, do you ever get tired of being wrong? No canned food on a
>Navy ship?

There's plenty of canned food on US Navy ships, but no canned beans.
You keep pedaling as fast as you can but go nowhere, keyboard kook
prevaricator. You've never cooked anything, drive-thru oinker.

Sending a steak back
 

On Jul 22, 6:13*pm, Bryan > wrote:
> On Jul 22, 3:06*pm, "Dora" > wrote:
>
>
>
> > Pete C. wrote:
> > > Metspitzer wrote:
>
> > >> I like my steak "a little pink". *When I order, I say.....medium
> > >> well, mostly well......barely pink. *At least 25% of the time, I
> > >> end
> > >> up sending it back to cook some more. *Even at the places I go
> > >> frequently.
>
> > >> It is always the manager that brings the steak back to the table.
> > >> It
> > >> is never a big deal, but I am wondering if there is some kind of
> > >> "policy" to get the manager?
>
> > >> There have been a couple of times when the waitress has said....it
> > >> is
> > >> easer to fix undercooked, so it seems reasonable to bring it back
> > >> undercooked, but I really try to get them to bring it almost done
> > >> the
> > >> first time.
>
> > > The correct way to order a steak is "walk it through the kitchen and
> > > threaten to cook it". If you want your steak destroyed (little or no
> > > pink), just say "burn it".
>
> > I tell them I like mine still mooing.
>
> A bit off topic, but:
> Some places have a policy of not cooking burgers less than M
> (Fuddrucker's), MW (Red Robin), or even less than well done--fast food
> places where it'd be impractical, the vastly overrated Five Guys, or
> places like O'Charley's where typically only people with really trashy
> standards eat anyway. *Many places have a warning on their menu, which
> is fine, but any place who won't cook a burger less than well done is
> no better than McDonald's or BK. *I wish to heck we could get an In-N-
> Out Burger here in StL. *It'd more than make up for losing Del Taco,
> which is saying a lot.
>
> --Bryan

Ever been to O'Connel's? Not fast food but a pub. Damned good burgers
and I believe they will cook them as you like them. I always get my
medium rare and even though they are usually cooked a little beyond
that, there's sometimes a little blood in them!

And there's always the joke about "So how fast do you think that moose
was going when it went though that wall?". And the answer is "Fast
enough to knock that buffalo through it!" (Honest questions asked one
time, I swear!)

John Kuthe...

Sending a steak back
 

On Jul 22, 6:40*pm, Bryan > wrote:
> On Jul 22, 3:22*pm, John Kuthe > wrote:
>
>
>
> > On Jul 22, 3:06*pm, "Dora" > wrote:
>
> > > Pete C. wrote:
> > > > Metspitzer wrote:
>
> > > >> I like my steak "a little pink". *When I order, I say.....medium
> > > >> well, mostly well......barely pink. *At least 25% of the time, I
> > > >> end
> > > >> up sending it back to cook some more. *Even at the places I go
> > > >> frequently.
>
> > > >> It is always the manager that brings the steak back to the table.
> > > >> It
> > > >> is never a big deal, but I am wondering if there is some kind of
> > > >> "policy" to get the manager?
>
> > > >> There have been a couple of times when the waitress has said....it
> > > >> is
> > > >> easer to fix undercooked, so it seems reasonable to bring it back
> > > >> undercooked, but I really try to get them to bring it almost done
> > > >> the
> > > >> first time.
>
> > > > The correct way to order a steak is "walk it through the kitchen and
> > > > threaten to cook it". If you want your steak destroyed (little or no
> > > > pink), just say "burn it".
>
> > > I tell them I like mine still mooing.
>
> > Just whack it in the head, break the horns off and put it on a plate,
> > eh?
>
> > ;-)
>
> > Bryan introduced be to eating raw round steak years ago. We dipped it
> > into canned tomato sauce. It was really good!
>
> > Of course from hearing his stories about how his father made him eat
> > overcooked steak, I now know it was partially his rebellion against
> > his father. Not that this is a bad thing, but just sayin'!
>
> It really wasn't rebellion against my dad. *He was out of the picture
> by 6th grade. *I just like raw beef. *Even my mother wouldn't let me
> eat it completely raw, because she thought it might be unsafe. *She
> might have been correct, but I don't seem to ever get sick from under-
> cooked beef. *I don't like raw lamb. *I cook lamb chops MR to M, and
> pork chops M to MW. *I also tend to cook a well marbled steak to at
> least MR, *A strip steak is my favorite because they are typically
> less fatty than a tenderloin. *Sirloins, I always want rare, cooked
> fast over high heat. *None of those preferences has much/anything to
> do with by lousy excuse for a father.
>
>
>
> > John Kuthe...
>
> --Bryan

There's an element of it there, whether you are conscious of it or
not.

John Kuthe...

Sending a steak back
 

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.
>
> We've noticed that you often get a bigger steak, too, when you order
> rare or medium rare in a group of people. They seem to put them all on
> to cook at the same time for the table, so they use bigger steaks to
> take off the heat at the same time as the smaller steaks for those who
> want them more cooked.
>
> Regards,
> Ranee @ Arabian Knits

Yeah, I've had that experience. A few years during a conference all the
reps were taking us out to dinner almost nightly to Ruth's Chris (boy
can that get old quick, LOL!). One night a table of 10 with 9 of us
ordering the filet rare to medium rare, and one ordered it well done.
The 9 of us received tall, moist, DELICIOUS steaks and that last dufus
received a little black hockey puck of meat. Half the size, and somewhat
dried out looking. Yet they all were served together so obviously that's
how they do it. What a *waste* of good meat.

Sending a steak back
 

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.
>

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

Sending a steak back
 

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

Sending a steak back
 

On Fri, 22 Jul 2011 17:42:17 -0500, George Leppla
> wrote:

> You don't have to ask for a galley
> tour.... most ships have at least one every sailing.

Absolutely! I haven't been on nearly as many voyages as you, but
every one of them has offered a galley tour.

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

On Fri, 22 Jul 2011 16:40:44 -0700 (PDT), Bryan
> wrote:

> None of those preferences has much/anything to
> do with by lousy excuse for a father.

I'm sure the right psychoanalyst could make a connection.

;)

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

On Fri, 22 Jul 2011 16:13:34 -0700 (PDT), Bryan
> wrote:
>
> A bit off topic, but:
> Some places have a policy of not cooking burgers less than M
> (Fuddrucker's), MW (Red Robin), or even less than well done--fast food
> places where it'd be impractical, the vastly overrated Five Guys, or
> places like O'Charley's where typically only people with really trashy
> standards eat anyway. Many places have a warning on their menu, which
> is fine, but any place who won't cook a burger less than well done is
> no better than McDonald's or BK. I wish to heck we could get an In-N-
> Out Burger here in StL. It'd more than make up for losing Del Taco,
> which is saying a lot.
>
Oh, come one Bryan... they are all large chains. Of course they have
a "policy".

However, I've ordered a hamburger cooked less than "policy" and gotten
it without any grief before. Can't tell you if was where because I
don't eat at those places very often and it was a long time ago. I
can just say that I thought I'd give it a try (ordering med-rare) and
my burger came to me as ordered. Sure they have a public policy, but
if you go against it... the customer is (usually) right.

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

On Fri, 22 Jul 2011 16:58:45 -0700 (PDT), John Kuthe
> wrote:

> Ever been to O'Connel's? Not fast food but a pub. Damned good burgers
> and I believe they will cook them as you like them. I always get my
> medium rare and even though they are usually cooked a little beyond
> that, there's sometimes a little blood in them!

That's why I don't complain when my burger looks over cooked.

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

On Sat, 23 Jul 2011 09:51:12 +1200, Miche > wrote:

> My husband must be a dolt who has no idea of how to eat steak.

LOL... please elaborate!

--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

In article >,
sf > wrote:

> On Sat, 23 Jul 2011 09:51:12 +1200, Miche > wrote:
>
> > My husband must be a dolt who has no idea of how to eat steak.
>
> LOL... please elaborate!

He has Crohn's Disease. Blood in steak or other meats makes him ill.

Miche

--
Electricians do it in three phases

Sending a steak back
 

"Metspitzer" > wrote in message
...
>I like my steak "a little pink". When I order, I say.....medium well,
> mostly well......barely pink. At least 25% of the time, I end up
> sending it back to cook some more. Even at the places I go
> frequently.
>
> It is always the manager that brings the steak back to the table. It
> is never a big deal, but I am wondering if there is some kind of
> "policy" to get the manager?
>
> There have been a couple of times when the waitress has said....it is
> easer to fix undercooked, so it seems reasonable to bring it back
> undercooked, but I really try to get them to bring it almost done the
> first time.

Since beef continues to cook when removed from a heat source, perhaps they
are taking it off a minute too soon and expecting the temperature to
increase too much for your preference?

Sending a steak back
 

On 7/22/2011 6:25 PM, John Kuthe wrote:
> Saw some*prime* NY strips at Straubs, only $28.95/lb! To cook such a
> stead to well should be a crime punishable by being forced to subsist
> on Velveeta, Wonder Bread and cheap hot dogs boiled to make Weenie
> Water Gravy for the rest of life!

The only way to cook a steak is YOUR way?

Whew... glad I found that out. In the future I'll be sure to check with
you before I cook any steaks.

Or not.

George L

Sending a steak back
 

On 7/22/2011 6:45 PM, Brooklyn1 wrote:
> George Leppla wrote:
>>>> >>>(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.
>> >
>> >Gee, Sheldon, do you ever get tired of being wrong? No canned food on a
>> >Navy ship?

> There's plenty of canned food on US Navy ships, but no canned beans.

Sheldon, reading comprehension isn't your strong suit. I never said:

"Opening cans of beans and heating them on a ship in the Navy isn't even
close."

I said:

"Opening cans and heating beans on a ship in the Navy isn't even close ."

That was the extent of your cooking on a ship, Sheldon. You opened
cans, you heated food that real cooks prepared. You served food on a
mess line and cleaned the trays later. You carried out the garbage and
scrubbed pots and mopped floors.

You weren't a cook... you were a galley hand.

And you have no more idea what happens in a cruise ship galley than the
Man on the Moon.

George L

Sending a steak back
 

On Fri, 22 Jul 2011 17:42:17 -0500, George Leppla wrote:

> On 7/22/2011 4:10 PM, Brooklyn1 wrote:
>>> 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.
>
> Gee, Sheldon, do you ever get tired of being wrong?

never, never, never.

your pal,
blake

Sending a steak back
 

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

Sending a steak back
 

On Sat, 23 Jul 2011 21:10:45 +1200, Miche > wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 23 Jul 2011 09:51:12 +1200, Miche > wrote:
> >
> > > My husband must be a dolt who has no idea of how to eat steak.
> >
> > LOL... please elaborate!
>
> He has Crohn's Disease. Blood in steak or other meats makes him ill.
>
Ow - that's no fun!


--

Today's mighty oak is just yesterday's nut that held its ground.

Sending a steak back
 

On Sat, 23 Jul 2011 13:41:38 -0700, sf > wrote:

>On Sat, 23 Jul 2011 21:10:45 +1200, Miche > wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Sat, 23 Jul 2011 09:51:12 +1200, Miche > wrote:
>> >
>> > > My husband must be a dolt who has no idea of how to eat steak.
>> >
>> > LOL... please elaborate!
>>
>> He has Crohn's Disease. Blood in steak or other meats makes him ill.
>>
>Ow - that's no fun!

Just because a steak is cooked rare that doesn't mean that the red
juices are blood, they're not.