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(CNN)   Seven popular scams that steakhouses use to fool you into spending money. Your dog wants aged beef kidney suet   (eatocracy.cnn.com) divider line 239
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27378 clicks; posted to Main » on 17 Sep 2013 at 1:09 PM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-09-17 02:27:13 PM

PrivateCaboose: Mid_mo_mad_man: I'm not a chef by no means but how hard is it to prepare a rare steak? It doesn't matter chain or local no one ever does it correct.

Getting truly rare with a good sear can be a little challenging, but not very. But I also only cook as a hobby, not professionally. I would expect more from a steakhouse.


I'm a charcoal guy.  I pile the coals on one side of the grill so I have both direct and indirect heat.  I put the steaks right over the coals for about a minute a side to let the flames lick them and get some nice grill marks.  Then I move them off the coals and cover the grill for about two minutes.  I take mine off then so it's rare.  I flip my wife's over and let it go another two minutes so it's more medium-rare.  It's almost impossible to fark it up.
 
2013-09-17 02:27:30 PM

PanicMan: cookiefleck: I love the jabs at Peter Luger' s...

Which surprised me.  I've heard really good things about that place, and I was thinking of checking it out next time I'm in NY.


Yeah, it's not subtle at all, yet they're #1 on the Zagat list of best steakhouses in the city.  There are far better steaks to be had in Manhattan, IMO.  I love Keens.
 
2013-09-17 02:28:20 PM

Space Station Wagon: revrendjim: No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).

28 day dry aged waygu and it's still half the price of a prime steak at a steakhouse.
http://fairwaypacking.com/

Now you know someone


Jesus Christ you have to be serious about beef for that. Also have $400 to spend on steaks . . .
 
2013-09-17 02:28:27 PM

animal900: I, for one, happen to like the Costco NY strip.  Picking up another three pack tomorrow.



And Costco sells prime beef at a reasonable price(10-12$/lb for NY, Ribeye, Ribeye roast)
 
2013-09-17 02:29:01 PM

Space Station Wagon: revrendjim: No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).

28 day dry aged waygu and it's still half the price of a prime steak at a steakhouse.
http://fairwaypacking.com/

Now you know someone


hmm, relevant.
 
2013-09-17 02:30:42 PM

Well I use Mac/Linux...: PrivateCaboose: Mid_mo_mad_man: I'm not a chef by no means but how hard is it to prepare a rare steak? It doesn't matter chain or local no one ever does it correct.

Getting truly rare with a good sear can be a little challenging, but not very. But I also only cook as a hobby, not professionally. I would expect more from a steakhouse.

I'm a charcoal guy.  I pile the coals on one side of the grill so I have both direct and indirect heat.  I put the steaks right over the coals for about a minute a side to let the flames lick them and get some nice grill marks.  Then I move them off the coals and cover the grill for about two minutes.  I take mine off then so it's rare.  I flip my wife's over and let it go another two minutes so it's more medium-rare.  It's almost impossible to fark it up.


I live in an apartment, so no grill. But honestly after finding cast iron seared steaks, I won't be going back to a grill. I make it pretty indulgent, with all the butter and deglazing the pan to male a roux, so we don't have it often, but I prefer it to a grilled steak.
 
2013-09-17 02:30:48 PM
I'm going to Outback, ordering the Outback Special with the loaded potato, house salad, and maybe a fried onion thing and you want to know what?  I'm going to enjoy the hell out of it, the rest of y'all can just pucker up and kiss my ass.

Waitress, can I get some ketchup over here?  mmmmm, nothing brings out the taste of a perfectly cooked medium rare steak like a whole bunch of ketchup.
 
2013-09-17 02:31:06 PM

Thunderboy: PanicMan: cookiefleck: I love the jabs at Peter Luger' s...

Which surprised me.  I've heard really good things about that place, and I was thinking of checking it out next time I'm in NY.

Yeah, it's not subtle at all, yet they're #1 on the Zagat list of best steakhouses in the city.  There are far better steaks to be had in Manhattan, IMO.  I love Keens.


What about Brooklyn?  I've been stuck in NYC for work for the past few months and for the foreseeable future.  If I see one more goddamn menu that features hanger steak as their primary steak and acts like it's some great cut of beef I'm going to go crazy.  I don't care if it's a goddamn Sizzler if they have a decent ribeye at a decent price.
 
2013-09-17 02:31:26 PM

chrisco123: I don't have to worry about any of this as I am a vegetarian and am healthier than you are.


and you have to be at your Pilates class in 26 minutes.

It seems to me that most steakhouses use from 'too much' to 'way too much' salt, masking the sins of their meat and/or cooks.  Can you even order it unseasoned?
 
2013-09-17 02:32:42 PM

FlashHarry: CruJones: And as for chains, Ruth's Chris is actually good and consistent.

i went to one in pasadena a couple of years back, and it was pretty 'meh.' first of all, they served omaha steaks, which are generally mediocre to begin with. second of all, an 8oz filet, a side of asparagus and a glass of cabernet (nothing fancy - a rodney strong, as i recall) came to around $100. if i hadn't been on an expense account, i would have complained.

the only chain steak that i've really enjoyed was one from fleming's.


Ruth Chris in Pasadena is still a great steak, and no one has ever said that they don't charge for the ambience.
Also, Sizzler.
 
2013-09-17 02:33:10 PM

revrendjim: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

No, they can get better steaks than you can. They have first pick of the best USDA Prime cuts, and you and I can't buy those (unless you know someone).


Nonsense. Find a local (non-feedlot) farmer who raises decent meat, and you can get better cuts than any restaurant.
 
2013-09-17 02:36:11 PM

jfivealive: Ordering meat over the internet makes me a bit nervous, have you had them before


I have not had the waygu, just a 16 ounce (If I remember right) 28 day dry aged bone in filet.
It was the best steak I have ever eaten, no BS. It does help that my friend is a grill master. They were cooked to perfection.

Also for a Football get together we are ordering these
8oz 28 Day Dry-Aged Wagyu Bone In New York Strip.
http://fairwaypacking.com/kobebeef-primebeef-piedmontesebeef-primeb eef/gourmet-beef/dry/28-day-dry-aged-waygu-bone-in-new-york-strip.html

PrivateCaboose: Jesus Christ you have to be serious about beef for that. Also have $400 to spend on steaks


You don't have to buy the whole cut, but my friends and I are planning on doing it some time and splitting the cost and cutting our own steaks,
 
2013-09-17 02:38:35 PM
That should have been 18 ounce not 8 ounce.
 
2013-09-17 02:40:09 PM
When I read that article, I imagined read in the voice of Ron Swanson:

http://ronsays.tumblr.com/
 
2013-09-17 02:40:37 PM
Can't say I've suffered anything like these problems but I have felt cheated in a few.

The biggest ripoff I've suffered was a place called Lawry's Prime Rib in Chicago. Not steak but roast beef. The waiter was selling up on absolutely everything - "Can I have the rib?", "would you like surf and turf its the special tonight and blah blah blah", "no just the rib", "would you like the house special salad which is blah blah blah", "can I have the house white", "would you like to try this chablis (which happens to be 4x more) which we have in stock blah blah" and so on. On every damned choice. Waiter even had the gall to stick a "it is customary to tip 15%" card on the table.  I've never felt so used and the food was very mediocre.
 
2013-09-17 02:41:43 PM
when we go out for steak we go to Texas Roadhouse.
steak snobs can bite my arse!
don't get me wrong, i know it's not the greatest steak in the world, but it is the ONLY restaurant chain where i've consistently had good service, a good tasting tender steak cooked to the doneness i ask for everytime, side items that i like, an atmosphere fit for the whole family, food the whole family will eat, reasonable prices, and shiner bock on tap in huge frosted mugs!
 
2013-09-17 02:43:07 PM
I raise Black Angus for suppliers. In other words, have my own beef. Don't go to steakhouses.

/highly recommended
//go learn the art of dry aging
 
2013-09-17 02:43:42 PM

cookiefleck: I love the jabs at Peter Luger' s...


I loved that place.

I skipped the sauce so I don't know if that description is accurate, but the bacon they serve isn't anything like what is described in the article, so I am guessing they are a bit butthurt it is #1.
 
wee [TotalFark]
2013-09-17 02:45:56 PM

hubiestubert: Too much time, too much space, and the cook time is a pain in the tochis.


Well for a home cook like me, it's basically cheating.  And I don't mind the time issue, since it actually helps.  Basically once everything else is nearly done, 120 seconds in a exceedingly hot cast iron skillet.  Rest it and it's ready (and I typically make a quick sauce while the meat is resting).  Now if i had to serve 60 per night like you, I don't know if it's all that feasible unless you have a giant machine. And then what do you do with meat that's been heated but not ordered?

I've only had a steak better than what I can make at one place: http://www.alexanderssteakhouse.com/  All the rest fall short in some way.  (Honestly, I think they fail to measure up because of the quality of beef. The ranch-raised stuff we get damn near tastes like elk, it's totally free-range and has a really meaty/earthy flavor.)

2KanZam: A crust w/ sous vide? bullshiat....unless you somehow created a machine that can superheat water to 400 deg F? I assume you are searing your boiled steak? I'll take a cast iron cooked steak anyday.


Yeah, I finish it 60 seconds per side in a cast iron skillet as hot as I can make it.  Add a bit of oil, then a pat of butter just before the steak goes in. Nice, even brown crust and no brown transition zone.  Then I maybe throw a bit more butter and sliced mushrooms in the pan while the steaks rest.  Or whatever.

I'm not a expert chef by any means, but I can make a strip come out exactly like I want it to, and it's never overcooked or underdone.
 
2013-09-17 02:47:33 PM
TFA:  Beef should be brown and crusty on the outside, not blackened and denatured and bitter and carcinogenic.

HORSE SHIAT.

A good steak should have beautfiully charred fat and exterior edges, with any BBQ-sauce (if used) blackened and carmelized to perfection.  Some bold, dark grill lines are just fine too.  The mix of taste and texture when combined with a nice mid-rare interior is what eating steak is all about.
 
2013-09-17 02:48:18 PM
Being from Texas, BBQ qnd all, Next summer on vacation, I've wanted Peter Lugers for years, and now am gonna do it.

http://www.peterluger.com/
 
2013-09-17 02:51:16 PM

Smeggy Smurf: Cook?  You actually cook your steak?  All you need to do is knock it's horns off, wipe it's nasty ass and plop it down on the plate.


You don't wipe the ass, you fool. That's the creamed spinach.
 
2013-09-17 02:51:31 PM

PsyLord: nosferatublue: Pharmdawg: There's too much snobbery here. It's meat off a cow's arse. It's good, eat it.

Seriously. I almost never eat beef steak (usually eating deer), but when I do, know where I get it?

OUTBACK! The OUTBACK SPECIAL! Cooked RARE! And I find it DELICIOUS!

THA HORRORZ!

Is it me or are the steaks at those chains (Outback, Applebee's, TGIF, Ruby Tuesday's, etc.) mediocre at best?  Not trying to be a snob, but I can grill a better steak than those chain places and at a cheaper price to boot.


I'm in the hinterlands so all we know around these parts is mega-chain steak, but who goes to Applebee's or TGIF for a steak?  Those things are beyond atrocious.  At least Outback, Texas Roadhouse, Longhorn, etc. serve something that resembles beef, and at Texas Roadhouse they serve those addicting yeast rolls.

/gotta pace myself.  Can't fill up on the rolls.
//If it's looking bleak, sacrifice the salad.  It's just lettuce anyway.
 
2013-09-17 02:52:33 PM

Mid_mo_mad_man: I'm not a chef by no means but how hard is it to prepare a rare steak? It doesn't matter chain or local no one ever does it correct.


Restaurants hate doing rare meat, I think. I was at a place in Indy a couple years ago and the friend I was with ordered rare. Came out medium rare. He told the waitress to have them put it on the grill for 30 seconds on each side and it's done. Still came out more towards medium rare.
 
2013-09-17 02:56:49 PM

jfivealive: Mid_mo_mad_man: I'm not a chef by no means but how hard is it to prepare a rare steak? It doesn't matter chain or local no one ever does it correct.

I think most places are too scared to serve at such a low internal temp.




That may be true. Then again I have the exact opposite taste in eggs. I like over very hard break the yolk. No one I've ever been to can figure that out.
 
wee [TotalFark]
2013-09-17 02:57:54 PM

johnny_vegas: so you are mass producing a product to the tune of "hundreds a week" and wee can focus on just making his steak for himself and he knows exactly how he likes it and has a repeatable proven method he enjoys. Why should it be a surprise or a perceived jab at your culinary chops that he is better able to satisfy himself


Hell, I know I could never hack it in a commercial kitchen.  But I also know that being a science nerd I need to figure out how to cook something just the way I like it.  So I built this: http://i.imgur.com/RY7BqXD.jpg  And now I can experiment with eggs, and scallops and asparagus and whatever.  It's fun, and if I wind up turning some awesome $14.99/pound strips into steaks exactly how I like them, all the better! :-) Cheaper than going out, anyway.

I also make my own bacon, pastrami, sausages, mustard, sauerkraut, pickles, kimchee, and a bunch of other things I could buy commercially but which aren't nearly quite as good as what I can produce.  Doesn't mean any chef type guys should take offense just because I have science projects all over my kitchen counter...
 
2013-09-17 02:59:28 PM
FYI the 18oz 28 Day Dry-Aged Wagyu Bone In New York Strip.  is $40.49, Pretty reasonable since we can do asparagus, mashed potatoes and some other great sides for just a few dollars apiece.
Like I said half the price of almost any steak house. The last time I was at Mortons my steak was $80 by itself, the asparagus side was like $10. I would have never ordered it but we had a large gift card. I was sorely disappointed.
 
2013-09-17 03:01:17 PM

PsyLord: nosferatublue: Pharmdawg: There's too much snobbery here. It's meat off a cow's arse. It's good, eat it.

Seriously. I almost never eat beef steak (usually eating deer), but when I do, know where I get it?

OUTBACK! The OUTBACK SPECIAL! Cooked RARE! And I find it DELICIOUS!

THA HORRORZ!

Is it me or are the steaks at those chains (Outback, Applebee's, TGIF, Ruby Tuesday's, etc.) mediocre at best?  Not trying to be a snob, but I can grill a better steak than those chain places and at a cheaper price to boot.


Outback is not in the same league as those others you mention, but it's still pretty mediocre.
Outback still cooks their steaks  fresh and unadulterated, though they have consistently lowered their quality and portion size over then last 20 years. (The filet for instance used to be  always from the large end of the tenderloin. Now it is almost always from the small end. The ribeye too ) Not to mention the lower the portion size you receive. However they do still use USDA choice or above, which for the price range is fair.

Applebees, TGIF, Ruby Tuesdays etc ( What my friends and family call "shait on the walls places" )
however often use mechanically and chemically tenderized, cuts of select quality meat. It's no coincidence that those steaks are usually served with a jack daniels "glaze" or something on it to distract you. I believe Applebees does this to their chicken as well.

This is all very brand damaging in my opinion... restaurants need to buck up and raise prices.  People don't notice quality shifts right away but they will eventually start shying away from the restaurant, even if they can't quite put their finger on why.
 
2013-09-17 03:02:36 PM
Best.  Pace.  Evar.

The old fashioneds are pretty killer too.
 
2013-09-17 03:03:26 PM

FunkyBlue: Mid_mo_mad_man: I'm not a chef by no means but how hard is it to prepare a rare steak? It doesn't matter chain or local no one ever does it correct.

Restaurants hate doing rare meat, I think. I was at a place in Indy a couple years ago and the friend I was with ordered rare. Came out medium rare. He told the waitress to have them put it on the grill for 30 seconds on each side and it's done. Still came out more towards medium rare.




I don't know about hating rare but well done is hated. I was at a famous KC steakhouse and they had it mentioned point blank on menu no well done steaks will be served. And before you snicker we know are steak in the heartland.
 
2013-09-17 03:05:34 PM

wee: johnny_vegas: so you are mass producing a product to the tune of "hundreds a week" and wee can focus on just making his steak for himself and he knows exactly how he likes it and has a repeatable proven method he enjoys. Why should it be a surprise or a perceived jab at your culinary chops that he is better able to satisfy himself

Hell, I know I could never hack it in a commercial kitchen.  But I also know that being a science nerd I need to figure out how to cook something just the way I like it.  So I built this: http://i.imgur.com/RY7BqXD.jpg  And now I can experiment with eggs, and scallops and asparagus and whatever.  It's fun, and if I wind up turning some awesome $14.99/pound strips into steaks exactly how I like them, all the better! :-) Cheaper than going out, anyway.

I also make my own bacon, pastrami, sausages, mustard, sauerkraut, pickles, kimchee, and a bunch of other things I could buy commercially but which aren't nearly quite as good as what I can produce.  Doesn't mean any chef type guys should take offense just because I have science projects all over my kitchen counter...


Alton Brown?
 
2013-09-17 03:05:40 PM
Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.
 
2013-09-17 03:07:08 PM
Had steak last night. Getting a kick...

/grass fed, hormone and anti-biotic free NY strip.
//I have a great butcher shop near me.
///Yes, the pooch got some.
 
2013-09-17 03:07:36 PM

MadMonk: I'm going to Outback, ordering the Outback Special with the loaded potato, house salad, and maybe a fried onion thing and you want to know what?  I'm going to enjoy the hell out of it, the rest of y'all can just pucker up and kiss my ass.

Waitress, can I get some ketchup over here?  mmmmm, nothing brings out the taste of a perfectly cooked medium rare steak like a whole bunch of ketchup.


Pfft. Any good troglodyte knows that catsup (and note the spelling, too, moran) is used only when enjoying the finest cuts of beef cooked to the leathery bliss of well-done.
 
2013-09-17 03:08:45 PM

URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.


This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.
 
2013-09-17 03:09:03 PM

bungle_jr: when we go out for steak we go to Texas Roadhouse.


In back, they got some bungalows?

/for the people who like to go down slow
 
2013-09-17 03:09:25 PM

URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly like the way they avoid lawsuits and complaints about food poisoning.

 
2013-09-17 03:10:08 PM

sigdiamond2000: #1: Making you think they can cook a better steak than you can.


it's perfectly possible that you can cook a good steak.

however, most people are terrible at cooking steaks. they molest it too much while it's on the grill.  they employ the retarded press down with the spatula method to destroy the steak.  They flip it too many times. they throw it on the grill before the grill is the right temperature, they don't let the steak come to temperature before cooking it, they overcook the steak, they cut into the steak to see if it's done, they poorly season it (which most likely includes overseasoning), and the worst of all, they serve it right from the grill without letting it rest.

oh well.  best steak on the grill is the hangar steak.  best beef product on earth (other than bone marrow) is chateaubriande or rib roast.  i don't see these items on a lot of steakhouse menus.
 
2013-09-17 03:12:31 PM

Space Station Wagon


I have not had the waygu


How about the wagyu? Have you had that?
 
2013-09-17 03:13:31 PM
All you steak aficionados should probably read up on Zilmax.  It's why cheap steak tastes like nothing and you have to salt the shiat out of it to make it worth eating.

http://money.msn.com/now/post.aspx?post=9d72a9ef-a970-4f39-b4c3-63af 5d 82c2e4
 
2013-09-17 03:13:38 PM

tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.


She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.
 
2013-09-17 03:13:44 PM

Uranus Is Huge!: Yeah, well, can you bring me some ketchup. Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup.

Well done.


I'm of the opinion that you're allowed to like what you like.

I, however, do not like what you like.
 
2013-09-17 03:14:19 PM
Knowingly opening myself up to ridicule, here are some of my favorite steak places in case someone nearby wants to try them:

Honolulu:  Hy's http://hyshawaii.com/
Providence RI: 10 Prime  http://www.tenprimesteakandsushi.com/
San Diego: Donovan's  http://www.donovanssteakhouse.com/san-diego-gaslamp-steakhouse.html
San Francisco: Alexander's  http://www.alexanderssteakhouse.com/sf_site/san_francisco_information . html
Charleston, SC: The Oak  http://www.oaksteakhouserestaurant.com/
Northern VA: Ray's the Steaks   http://www.raysthesteaks.com/

4.bp.blogspot.com

Caveat:  These are mostly special occasion places...I also like the sirloin at Outback just to get away sometimes and I enjoy grilling my own.
 
2013-09-17 03:14:58 PM

bungle_jr: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly like the way they avoid lawsuits and complaints about food poisoning.


I'd be willing to sign a disclaimer.
 
2013-09-17 03:15:16 PM

URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.


As a counter point, if you order over medium-rare at this place, the owner will laugh at you.
 
2013-09-17 03:16:13 PM
pute kisses like a man: sigdiamond2000: #1: Making you think they can cook a better steak than you can.

it's perfectly possible that you can cook a good steak.

however, most people are terrible at cooking steaks. they molest it too much while it's on the grill.  they employ the retarded press down with the spatula method to destroy the steak.   They flip it too many times. they throw it on the grill before the grill is the right temperature, they don't let the steak come to temperature before cooking it, they overcook the steak, they cut into the steak to see if it's done, they poorly season it (which most likely includes overseasoning), and the worst of all, they serve it right from the grill without letting it rest.


i slashed thru the parts that really don't matter much. as for cutting into it to check doneness, i considered not slashing that one. i personally don't do it for steak, because i can tell (good enough for me and my family eating steak on a saturday afternoon) the doneness by other factors. however, for thick pieces of chicken or pork, i do not take any chances. i cut into the middle of the largest piece. if it's done, the rest is done.

ALWAYS let the steak rest, covered in foil! we usually are finishing up our sides while this takes place
 
2013-09-17 03:17:01 PM
The trick that I was told about was that steaks are cooked in special ovens above 1000 degrees much like a pizza oven or under solid flame front devices called salamanders, neither of which come in standard home kitchens.  I then read about defeating the oven cleaner door interlock and getting your home oven to about the same temperature on the cleaning cycle while still being able to open the door.  It works well and produces a very nice steak with a crusty outside and a medium rare inside and are achievable with meat thermometer monitoring.  I have an exhaust fan in the kitchen and I use 2 cheap box fans in 2 windows one of which is blowing fresh air in and one is blowing smoke out. I also use a pan of water to prevent the drippings from the steak catching fire in the oven.

staff.washington.edu

Don't blame me if the fire department decides to drop by to share  some of your  ribeye.
 
2013-09-17 03:17:41 PM
Mid_mo_mad_man:  well done is hated. I was at a famous KC steakhouse and they had it mentioned point blank on menu no well done steaks will be served.

It is known.
 
2013-09-17 03:19:43 PM

tricycleracer: URAPNIS: tricycleracer: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly.

This local burger joint told me medium-well and above only.  I finished my drink, left, and won't return.

She gave me a wink and the burger was fine.
Good on you for leaving.
They don't deserve your business.

As a counter point, if you order over medium-rare at this place, the owner will laugh at you.


I frequent a local bar that has really, really excellent hamburgers and steak sandwiches.
Being a loser, I'll sit there all day drinking, from time to time.
The number of people who order well and very well done meat is astonishing.
 
2013-09-17 03:19:46 PM

URAPNIS: bungle_jr: URAPNIS: Went to a Roadhouse or some such place a few months ago for lunch.
Ordered a burger, medium rare.
Waitress says they can only cook medium or more.
I told her I wanted medium with lots of pink in the middle.
Seems silly like the way they avoid lawsuits and complaints about food poisoning.

I'd be willing to sign a disclaimer.


i completely understand
businesses sometimes have been burned on such issues, though, and find it's better to not risk it
 
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