Saltydog wrote: ↑Wed Sep 20, 2017 4:25 am
You know you're a Chef when you complain about cooking customers food the way they like it.
Tell me how you like it, in a form that I can identify with... you'll get it.
If you start making up bullshit.. Med Rare +... well that doesn't exist in my kitchen so you're getting medium, it's Medium Rare + a degree of doneness...
I'm all for giving you the best dining experience you'll have, but you've gotta not be a dick when you order.
Saltydog wrote: ↑Wed Sep 20, 2017 4:25 am
You know you're a Chef when you complain about cooking customers food the way they like it.
Tell me how you like it, in a form that I can identify with... you'll get it.
If you start making up bullshit.. Med Rare +... well that doesn't exist in my kitchen so you're getting medium, it's Medium Rare + a degree of doneness...
I'm all for giving you the best dining experience you'll have, but you've gotta not be a dick when you order.
Does that mean it is acceptable to request an exact internal temp, 140 F?
Saltydog wrote: ↑Wed Sep 20, 2017 4:25 am
You know you're a Chef when you complain about cooking customers food the way they like it.
Tell me how you like it, in a form that I can identify with... you'll get it.
If you start making up bullshit.. Med Rare +... well that doesn't exist in my kitchen so you're getting medium, it's Medium Rare + a degree of doneness...
I'm all for giving you the best dining experience you'll have, but you've gotta not be a dick when you order.
Does that mean it is acceptable to request an exact internal temp, 140 F?
Yes.. I have a thermopen I'll make it happen. However for a steak I will cry a little inside.
Chefcallari wrote: ↑Sun Sep 17, 2017 7:02 pm
You know your a chef when...
You say "behind" or "de tras" ....... When you walk behind your 5 year old daughter ... Uncontrollably
2 year old. constantly. I also bought her a wooden cutting set and am convinced I can get her using a perfect pinch grip before she hits 3.
, you can, all my kids do it. When they want to help in the kitchen the are usually dicing veggies. We have only had one bad (no stitches, but a bleeder) cut with three kids. Critical skill that most adults don't do.
Nice! I mean I don't use a traditional (western) pinch grip anymore but it'll be a good place for her to start!
If you're left without any option other than using a damn thermometer, the second you pull that thing out shove a peppercorn in the gap. Do not remove it until the steak is fully rested. You're welcome.
Jsgillis86 wrote: ↑Thu Sep 21, 2017 10:47 pm
If you're left without any option other than using a damn thermometer, the second you pull that thing out shove a peppercorn in the gap. Do not remove it until the steak is fully rested. You're welcome.
Jsgillis86 wrote: ↑Thu Sep 21, 2017 10:47 pm
If you're left without any option other than using a damn thermometer, the second you pull that thing out shove a peppercorn in the gap. Do not remove it until the steak is fully rested. You're welcome.
John... are you saying... peppercorns are really... angus beads?
For my fellow pros that would be interested in looking at starting a new pass around that I'd prefer pros to take part in. Thread is in pass arounds. Feel free to check it out.
Saltydog wrote: ↑Fri Sep 22, 2017 3:32 am
I'm guilty of ordering my steak mid-rare +. What can I say? However, I have a rule......"asshole" is acceptable, "dick" is not.
I concur. When you're a dick you're just fucking everyone else over. The guy that orders a well done 10oz pork chop after walking in 5 minutes before close.
Now when you're an asshole like me you get to shit on everyone's parade but still be funny about it.
Saltydog wrote: ↑Fri Sep 22, 2017 3:32 am
I'm guilty of ordering my steak mid-rare +. What can I say? However, I have a rule......"asshole" is acceptable, "dick" is not.
Lol Please enlighten me then.... What temp pretell... Is mid-rare +?
I think it stems from being a filet guy. (It's what I like. No complaining.) I like it cooked a proper medium rare. I find most times it comes out under done. Because of the thickness and time it takes to cook, most cooks push it out early, not giving it a proper slow down or rest to bring the center of the steak up to proper temp.
I'll order a ribeye medium rare.
Saltydog wrote: ↑Fri Sep 22, 2017 12:37 pm
I think it stems from being a filet guy. (It's what I like. No complaining.) I like it cooked a proper medium rare. I find most times it comes out under done. Because of the thickness and time it takes to cook, most cooks push it out early, not giving it a proper slow down or rest to bring the center of the steak up to proper temp.
I'll order a ribeye medium rare.
Filet has no marbling and is a neutral flavor... I never did understand the "hype" around filet.
Agreed, even trip tip can be better. Anyone ever had "churasco"? One of the best steaks ever in La Placinta, Puerto Rico. probably not gonna happen soon. I think it's hanger or flank. Tenderloin is over priced, as is New York. Much rather a ribeye or sirloin, depending on the muscle.
Saltydog wrote: ↑Fri Sep 22, 2017 12:37 pm
I think it stems from being a filet guy. (It's what I like. No complaining.) I like it cooked a proper medium rare. I find most times it comes out under done. Because of the thickness and time it takes to cook, most cooks push it out early, not giving it a proper slow down or rest to bring the center of the steak up to proper temp.
I'll order a ribeye medium rare.
While I'm not a filet guy lol... I completely agree. I run into alot of cooks today that were TRAINED to under a steak...
Why you ask?. The logic im told is " you can always bring it up if they don't like it"
........ Excuse me? Here's a novel idea......
COOK IT PERFECTLY FIRST GOD DAMN TIME! Lol
And rest the steak people...
Still waiting for the temp on the mythical "med rare plus" lol