Just curious how many people on this forum are from California. I'm in Roseville, CA just east of Sacramento. Nor Cal here.
So Cal
Oceanside/Camp Pendleton
About 40 min north of San Diego.
Axe,
Gotta see you before I ship out!
Oceanside/Camp Pendleton
About 40 min north of San Diego.
Axe,
Gotta see you before I ship out!
Definitely brother!
I'm off this coming Thursday and Friday, otherwise I'll be at the restaurant burning steaks and dropping plates :wink:
I'm off this coming Thursday and Friday, otherwise I'll be at the restaurant burning steaks and dropping plates :wink:
Heyyyyy, whaddaya mean burning steaks and dropping plates? What are you, Greek, with the dropping plates thing? And what's this about burning steaks? I thought you came from the Vince School of Meat, the first class of which is Knock The Horns Off, Whip It's Ass and Serve It 101. :dunno:
Though I have never dropped a plate yet, there have been some nights when I feel like slamming one on the ground after one of our lovely servers decides to change an order AFTER I plate it up!
Now if it were up to me, I would serve every steak mid rare. But you'd be surprised how many people want it well done. When a customer boomerangs a steak back it takes all of my willpower not to give it some radar love :lol:
Now if it were up to me, I would serve every steak mid rare. But you'd be surprised how many people want it well done. When a customer boomerangs a steak back it takes all of my willpower not to give it some radar love :lol:
I like mine medium. When you start getting the word "rare" anywhere in the mix, I shudder a bit. As for this business of "knock the horns off, etc.," I just don't understand how people can eat steak that way. I've tried it and it sucks, for me anyway. Gotta have my meat cooked, not burnt, just cooked.
One of our dishwashers religiously puts steak sauce on his rib eyes and tenderloins.
We always give him hell for it.
But at least it's not ketchup which I've seen some customers do!
We always give him hell for it.
But at least it's not ketchup which I've seen some customers do!
They pay for it they get to do what they want to it.....right???
Ruin it any way they want==take it home to the dog---insult the chef by sendin' it back to grill some more........
Ruin it any way they want==take it home to the dog---insult the chef by sendin' it back to grill some more........
LOL, that's alright in a "fine" establishment such as Sizzler or Black Angus, but if a steak is served with a demi glaze which has taken over 20 hours of delicate cooking to produce, it's a slap in the face of the chef when they drown it in some mass produced sodium-laden "sauce."
But yeah, once they go home they can do what they want with it. I even bring home misfired filets and give them to my dog :lol:
But I have an open kitchen and watching them put ballpark condiments on our culinary creations really "grinds my gears"...to quote the great Peter Griffin :wink:
Bloof buddy, if you ever make your way out here I'll cook you a Kobe Beef filet mid-rare which you can use a butter knife to cut and does not taste like blood due to the care taken in raising this particular type of steer. Actually for you bro, I'll cook it any way you like :wink:
But anyway, back to the subject of this topic: Who else is sporting Pacific time?
But yeah, once they go home they can do what they want with it. I even bring home misfired filets and give them to my dog :lol:
But I have an open kitchen and watching them put ballpark condiments on our culinary creations really "grinds my gears"...to quote the great Peter Griffin :wink:
Bloofington said:
Bloof buddy, if you ever make your way out here I'll cook you a Kobe Beef filet mid-rare which you can use a butter knife to cut and does not taste like blood due to the care taken in raising this particular type of steer. Actually for you bro, I'll cook it any way you like :wink:
But anyway, back to the subject of this topic: Who else is sporting Pacific time?
"I'll cook you a Kobe Beef filet mid-rare which you can use a butter knife to cut and does not taste like blood due to the care taken in raising this particular type of steer"
Now THAT'S what I'm TALKING about!
How big of a cut?
I'm a beef LOVER!
Now THAT'S what I'm TALKING about!
How big of a cut?
I'm a beef LOVER!
We are still trying to convince the owners to allow us to put Kobe on the menu. Right know we serve a Certified Angus Prime tenderloin which is around 8oz (owner's influence), but lately we've had bad knife skills and tend to cut them a little heavier 8) .
8 oz. precooked weight. That might be enough for a tiny woman, but not this cattle rustler. I'm not worried about it tasting like blood axe, I'm worried about that overly pink, almost red, blechy, yucky tasting rawness that just makes me gag, literally gag. I can't eat undercooked steak. A little pink showing is okay, but when it's all pinkish red on the inside, it goes to the next table.
:cryinlaugh:
umpkin: :rotflmao: :cryinlaugh: umpkin: :rotflmao: :cryinlaugh: :sm_angel:
:cryinlaugh:
umpkin: :rotflmao: :cryinlaugh: umpkin: :rotflmao: :cryinlaugh: :sm_angel:I like it between rare and medium rare..... I am going to Chicago this weekend. Sullivan's, here I come!!!
Bloofington said:8 oz. precooked weight. That might be enough for a tiny woman, but not this cattle rustler. I'm not worried about it tasting like blood axe, I'm worried about that overly pink, almost red, blechy, yucky tasting rawness that just makes me gag, literally gag. I can't eat undercooked steak. A little pink showing is okay, but when it's all pinkish red on the inside, it goes to the next table.
:cryinlaugh:
:cryinlaugh: Then I'll be at the next table
