When I was in Utah, someone suggested we get take-away from this "outback
steakhouse" place. Since half of us was aussies, we wanted to try this
allegedgly australian food. The Americans went off to get the food. What
they came back with was the weirdest stuff I've ever seen. Definitely NOT
australian, not from anywhere since the 60s, anyway. I believe carpetbag
steak was popular in the 50s but the rest of it was pure USA.
And that fuggin' Bloomin Onion gave me the trots. We don't eat that kind of
stuff here. Yuck.

ant

Worst one I've ever experienced was at a company appreciation dinner.
The company had reserved space in a restaurant with a good reputation
for hosting appreciation/awards dinners. (It was so long ago that I
forget what the name of the restaurant was). One of the specialties
was a chicken breast fillet with some kind of fancy sauce, which is
what everyone at my table ordered.

Apparently the restaurant didn't have quite enough of the chicken. The
waitress came around and apologized, saying that the chicken for our
table, and several other tables, would be delayed. We didn't mind very
much. We were enjoying ourselves anyway.

Finally our table was served. By then I was getting hungry, so I cut
off a nice big piece of chicken, put it in my mouth, started to chew
-- and realized that under that lovely warm sauce, the chicken was
raw. Not just undercooked, but totally raw. It was obvious that
somehow the chicken breast fillet had been colorfully spiced and
carefully laid on the plate while still raw, and the sauce had been
ladled over the raw meat. I checked with the other people at the
table and their chicken was raw as well.

I called the waitress over and told her that the chicken wasn't
cooked. She misunderstood and started to tell me that they couldn't
customize how much time each person's chicken was cooked, that each
fillet was not cooked separately but that multiple fillets were
cooked together in batches, and ...

I interrupted her and told her that wasn't what I meant -- that what I
meant was, the chicken was raw. Not cooked at all. Finally she took a
look at my chicken, then quickly whisked away everyone's plate.

Eventually we did get our chicken, and it was as good as promised, but
the whole meal was kind of spoiled with the aftertaste of that
unexpectedly raw chicken.

Terrel
--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid

Mike Van Pelt > wrote:

> I have since laid down the law: No I Will Not Enter A Sizzler.
> If You Must Go There Take Me Home First.

The Sizzler chain went Chapter 11 a few years ago. Here on the east
coast, all the Sizzler restaurants were closed when they went bankrupt
and I had assumed they all closed nationwide, but when I went to Provo,
Utah a few months ago to do some consulting, I found a Sizzler. If you
have ever been to Provo before, you know they pretty much roll up the
sidewalk after about 7:00pm on Sundays. I was really hungry that Sunday
night and I didn't know the area well so when I saw that Sizzler, my
curosity and hunger compelled me to eat dinner there.

It wasn't bad. I ordered one of the larger steaks. It came with a
baked potato and that salad bar. The service was fine. The salad bar
was okay. Not great, but more than edible. The steak arrived after
about ten minutes and it was decent and it was cooked slightly pink
the way I ordered it. The baked potato was the standard aluminum foil
wrapped steamed spud, but it too was okay. Not the best meal I had
when I was in Provo that week, by a longshot, but it was reasonably
tasty and the waitstaff had enough sense to leave me alone while I
sat and ate and read a local newspaper.

wrote:
>
> Mike Van Pelt > wrote:
>
> > I have since laid down the law: No I Will Not Enter A Sizzler.
> > If You Must Go There Take Me Home First.
>
> The Sizzler chain went Chapter 11 a few years ago. Here on the east
> coast, all the Sizzler restaurants were closed when they went bankrupt
> and I had assumed they all closed nationwide, but when I went to Provo,
> Utah a few months ago to do some consulting, I found a Sizzler. If you
> have ever been to Provo before, you know they pretty much roll up the
> sidewalk after about 7:00pm on Sundays. I was really hungry that Sunday
> night and I didn't know the area well so when I saw that Sizzler, my
> curosity and hunger compelled me to eat dinner there.
>
>
There were two 'Sizzlers' here in ABQ, but now there is only one. Had no
idea the chain went bankrupt.

In article >, wrote:

> The Sizzler chain went Chapter 11 a few years ago. Here on the east
> coast, all the Sizzler restaurants were closed when they went bankrupt
> and I had assumed they all closed nationwide, but when I went to Provo,
> Utah a few months ago to do some consulting, I found a Sizzler.

Not all of the Sizzlers on the East Coast were closed. There's one about
4 miles away from me on Long Island. I haven't been there for at least
10 years, but they're definitely still open.

--
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please mail OT responses only

rms wrote:
> Harry Demidavicius wrote:
>
>> As a person who likes their steaks 'blue', I always provide the
>> obligatory warning about sending it back. (...)
>
> I have had good luck getting an actually rare steak by ordering
> it "MOO" or "still trying to get away".

pass the paper towels..... monitor and cleanup needed in Louisiana




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Checked by AVG anti-virus system (http://www.grisoft.com).
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"rms" > wrote in message
...
> Harry Demidavicius wrote:
>
> > As a person who likes their steaks 'blue', I always provide the
> > obligatory warning about sending it back. (...)
>
> I have had good luck getting an actually rare steak by ordering
> it "MOO" or "still trying to get away". Anyway the original
> poster was probably an fired employee trying to get even.

My Dad's friend Jimmy once told our server to "light a match under it's ass
and throw it on a plate".

He got the rarest steak I've seen that wasn't steak tar tar.


>
> The worst transgression I have ever experienced at a restaurant
> was after ordering the "swordfish special" at the Landmark on
> Chincoteague Island. The large group I was part of must have
> looked like a bunch of tourist and therefore prey for the locals
> that have to work two or three jobs during the on season. When
> the special arrived it took about two bites for me to realize
> that my meal was bluefish in a cream sauce. I've eaten a lot of
> bluefish but always gotten it dirt cheap or off the hook free.
> (keep your fingers away from those sharp teeth) I didn't
> say anything but have never gone back and warned others away.
>
> The transgressors are probably gone by now so I might give them a
> second chance were I to pass that way again. rms

As a family that travels alot, we've eaten out a lot. It's hard to pick just
one thing! One that does stand out in recent memory....I had ordered a
steak, medium. The waitress emphasized "that will be a dark pink, almost
red, center." I said, yes, that was perfect. She brought me a steak that had
not the slightest red, pink or any other color in the red family, to it. It
was at best medium well, if not well done. I sent it back. They cooked it a
bit longer, and brought it back to me! I laughed, and said that the "chef"
must be confused...you can't uncook an overcooked steak by putting it back
on the grill! The manager was at a loss for words trying to explain. I heard
everything from "training a new chef" to "busy night", which I pleasantly
reminded him was not my problem. I finally did get a properly cooked steak,
with the manager in the kitchen overseeing it's preparation.

kimberly

Yo- Grandmaster C. Probably could have used an English grammar course
or three when you went to cooking school don't ya think? You're letter
has to be the funniest complaint letter ever! BTW which restaurant can
we experience your Master skills? We're in the Chicago area.

> Yo- Grandmaster C. Probably could have used an English grammar course
>or three when you went to cooking school don't ya think? You're letter
>has to be the funniest complaint letter ever! BTW which restaurant can
>we experience your Master skills?

Keep building those glass houses!

"Master Chef Richard Campbell" > wrote in
message . ..
> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the local
> Texas Roadhouse. It did not turn out well. Below is a letter that I sent
to
> them. I have yet to hear back but it hasn't been a day yet.
>
> Dear Sir or Madam:
>
Lies snipped,

Dear ****wit "Master Chef",

Your constant complaining and interference with our staff
was the real problem night before last.
FYI, we all wiped our ass with that second steak
since you didn't like our cheap as shit first offering.
PS, we went to the Vietnamese market to get it
and God only knows what it actually was.
Not that a "Master Chef" would know, as you
wolfed it down like HALF the first steak.
We hope you and your ******* crew NEVER RETURN!!!

Cordially,
Ben Laten
Owner, Texis Rhoadhouse

Master Chef Richard Campbell wrote:
> Hi all,
>
> I get a surprise and was taken out to dinner by my in-laws to the
> local Texas Roadhouse. It did not turn out well. Below is a letter
> that I sent to them. I have yet to hear back but it hasn't been a day
> yet.
>
> Dear Sir or Madam:
>
>
>
> Tonight I went to the East Peoria Texas Roadhouse with my wife,
> child, and in-laws. I ordered a T-bone rare; I told my waitress "That
> I meant 'RARE.'" Our dinners arrived and my steak was on the far side
> of med well almost well. It was a skimpy 1/4" thick and looked to
> have been cooked only one side. I sent it back and then received a
> steak cooked to the proper doneness of rare. But the filet side of
> the steak was about the size of walnut and it was about 1" thick. The
> tail of the second steak was all fat and gristle, at least a 1/5 of
> the steak went into trash. The rest of my party had already finished
> their meals and I need to eat it. If I had been alone or just my wife
> I would have sent it back again.
>
>
>
> The manager explained that it was out of his hands as the t-bone is
> not cut in house. Okay is your intention to deceive the customer into
> thinking he is getting a fresh steak when you are serving frozen
> second quality steaks. Take the t-bone off the menu, put a sticker on
> the menu saying frozen steak, or cut them in house. Your servers talk
> up that the steaks are fresh cut in house. What else are you
> deceiving me about? You have fresh cut steaks in the meat case as you
> come it. What is the deal? Why do I have to cut into my steak and let
> all of the juices run out onto the plate to check that it is cooked
> properly?
>
>
>
> I am not happy about this practice of getting a frozen steak when I
> am led to believe that it was fresh. You web page starts with, "Texas
> Roadhouse proudly serves up the freshest cut steaks..." you need to
> change this too. Except the T-bone, which is frozen and second
> quality compared to your other steaks. The menu says "Hand Cut Steaks
> in House" and "Specially aged grain fed beef, hand-cut at each
> location...", and "Hearty steaks, hand cut daily at each restaurant."
> Three times you push this fact onto the customer. Three times you
> lied to me. WHY? Again what other half truths and lies fill you menu?
> As a master chef I know why you do this. Money, the cost of
> insurance, your bean counters said we can't put a meat saw into
> restaurant because the meat cutters will be cutting off their
> fingers. But we have to have a T-bone on the menu because we are a
> Texas Style Steakhouse. So you decided to lie and mislead. I am
> waiting to hear from you why I should have my friends and family eat
> at your restaurants. If you cut corners on your highest priced item
> what are you doing to the rest of the menu? I eagerly wait for your
> explanation.
>
>
>
> Additional problems with our meal included steamed vegetables that
> were too raw to get a fork into them. I don't mean thru but too hard
> to even get fork to sink into them.
>
>
> Waiting for Response
>
> Master Chef Richard Campbell
>
> I will share their response with you as well.
>
> Chef


Hey, you my Bubba and all that, but if the place sucks.....just don't go
back.

**** a buncha worrying about how your were treated. Next time you go in
there, they'll wipe their asses with your steak before they (under / over)
cook it.

TFM®

Next time you write a letter of complaint, keep it short. Nobody wants
to read all of that. Say it in 200 words or less.

Did you really think they had fresh steak? For real?

I never tried Texas Roadhouse, I hear they play Country music.

Becca

"Becca" > wrote in message
...
> Next time you write a letter of complaint, keep it short. Nobody wants
> to read all of that. Say it in 200 words or less.
>
> Did you really think they had fresh steak? For real?
>
> I never tried Texas Roadhouse, I hear they play Country music.
>
> Becca

Yes complaint letters should be short, plus:
Stick to the facts, what happened and what did you want/expect. Try to
leave emotion out of it.
Say what recompense you expect.
Any decent business will welcome such information, and will want to do what
it takes, within reason, to make you happy.

In article >, "Anthony"
> wrote:

> "Becca" > wrote in message
> ...

> > Did you really think they had fresh steak? For real?

> Yes complaint letters should be short, plus:
> Stick to the facts, what happened and what did you want/expect. Try to
> leave emotion out of it.
> Say what recompense you expect.
> Any decent business will welcome such information, and will want to do what
> it takes, within reason, to make you happy.


If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
big steak, or a tender steak.

Frankly, I thought the original post had more holes than Swiss cheese.
What's a "master chef"? It sounds like a self-granted title. Who would
call themselves a master chef and admit to eating at a roadhouse? Who
would call themselves a master chef in a letter of complaint to said
roadhouse? What master chef would fail to realize that you can't hand cut
a T-bone steak because knives won't cut through the bone? The web page I
looked at (and I didn't look very hard) said the steaks were cut daily.
This is the oldest ruse in the book. Of course they are cut daily, but
which day? Finally, he gives no explanation as to why he thinks this
particular steak is frozen. Just all of a sudden he goes from fresh to
frozen. Finally, as someone else already commented, when you get an 18oz
steak for US$18, including two sides, you can't expect much.

--
Dan Abel
Sonoma State University
AIS

(Dan Abel) wrote:

>Frankly, I thought the original post had more holes than Swiss cheese.
>What's a "master chef"? It sounds like a self-granted title.

In this instance it probably is self granted. However; you might take
a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
and Micheal Ruhlman's excellent Soul of a Chef
(http://www.amazon.com/exec/obidos/tg.../-/0141001895/).

D.
--
Touch-twice life. Eat. Drink. Laugh.

"Derek Lyons" > wrote in message
...
> (Dan Abel) wrote:
>
> >Frankly, I thought the original post had more holes than Swiss cheese.
> >What's a "master chef"? It sounds like a self-granted title.
>
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>
The original posters name is not in the registry of
Certified Master Chefs.
Perhaps he is not even a "Master Liar"?

Derek Lyons wrote:
>
> (Dan Abel) wrote:
>
> >Frankly, I thought the original post had more holes than Swiss cheese.
> >What's a "master chef"? It sounds like a self-granted title.
>
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).


FoodTV had a show about a group of chefs taking the Master Chef's exam
(it's a several day event). Most were executive chefs or cooking school
instructors, but there they were sweating it out under pressure and
having their dishes ripped by the examiners.




Brian Rodenborn

"Derek Lyons" > wrote in message
...
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>
Soul of a Chef was an excellent book as was his earlier Making of a Chef,
and the qualification is sounds really tough to achieve. It was obvious
from his post that the OP is nothing of the sort, probably just a troll
who's laughing about how his idiotic story got so many of us riled up.

Dan Abel > wrote:
>If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
>big steak, or a tender steak.

Peoria isn't that far from Iowa, and Iowa is still a major
cattle producing state.

I would certainly expect a steak advertised as never frozen
and hand cut to be as advertised, and really tasty.

The fact that the steak was about a quarter of an inch
thick pretty much proves it was hand-cut, and probably off
an unfrozen (if not never frozen) loin, because when meat
is sawed while frozen it comes out a consistent thickness.

Which means "unfrozen and hand-cut" is like "first cold
pressed" or "digital quality". Irrelevant.

--Blair
"Kind of like putting 'Master Chef'
in your own name."