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(Sunshine Coast Daily News)   Australian billionaire kicks Frenchman out of his resort after fight over how to cook a steak, pronounce chowder   (sunshinecoastdaily.com.au) divider line 66
    More: Amusing, Frenchman, media proprietor, rib eyes, chowder, steaks, beef, resorts  
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5482 clicks; posted to Main » on 26 Nov 2013 at 5:40 AM (51 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



66 Comments   (+0 »)
   
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2013-11-25 08:26:33 PM  
Whar hero tag? Whar¿
 
2013-11-25 08:32:14 PM  
After waiting for 30 minutes, he was sent a steak he first claimed was "undercooked".

Is that even possible with a steak ordered "blue"?
 
2013-11-25 08:51:25 PM  

optikeye: After waiting for 30 minutes, he was sent a steak he first claimed was "undercooked".

Is that even possible with a steak ordered "blue"?


The only way I can imagine is if it were gray on the outside instead of seared.  Which has happened to me more than once, often enough that I just gave up and order my steak rare now.
 
2013-11-25 11:55:03 PM  
White people problems
 
2013-11-26 12:04:37 AM  
Also the jowls on that guy are impressive. Almost as good as the ExxonMobil guy's
 
2013-11-26 04:44:45 AM  
www.colinmcnulty.com

1) guy asks for steak cooked to a specific temperature
2) waiter receives order -- one must assume it was considered an acceptable order
3) waits a long time and gets a steak at the wrong temperature (undercooked)
4) sends it back -- absolutely the right thing to do
5) waits a long time and gets an overcooked steak

Seems to me the cook didn't understand the order (blue) and then got pissed because the food was sent back and in retaliation overcooked the meat.

Now, the guy got into a hissy fit -- that's a problem.

The owner kicked him and his wife out?  I don't see that as reasonable.
 
2013-11-26 05:43:55 AM  
I don't see the problem. Just put some A1 on it.
 
2013-11-26 05:47:40 AM  
$40 black Angus scotch fillet

WTF kind of cheap steak house is this? Does Frenchie realize he's staying at an expensive resort eating el cheapo cuts of meat?

Seriously. I shiat more expensive cuts of beef.
 
2013-11-26 05:48:51 AM  
www.iamstaggered.com
 
2013-11-26 05:48:55 AM  
requested it be cooked "blue"
seared on the outside and left virtually uncooked on the inside.
he was sent a steak he first claimed was "undercooked".


I don't think Blue means what he thinks it means
 
2013-11-26 05:51:09 AM  
Chowdair
 
2013-11-26 05:55:01 AM  
images1.wikia.nocookie.net
Looks like he was in a real trap.
 
2013-11-26 05:58:03 AM  
While I loathe Palmer, and look forward to his inevitable bankruptcy and disgrace, I'm going to come down on his side on this. There is always going to be a difference of opinion when it comes to what constitutes blue/rare/medium, and you have to learn to expect a spectrum of responses to your order. You also need to know that the kitchen is dealing with a number of orders, and yours may not be their highest priority.
Also, he was paying a relatively moderate room rate as these resorts go, and a $40 steak is nowhere close to the upper end of the price range. So the chef wasn't up to his exacting standards? Big surprise. The wanker was just spoiling for a fight, to validate his own ego.
 
2013-11-26 06:05:32 AM  
What's the problem here?  He asked him politely, yet firmly, to leave.

i1.ytimg.com
 
2013-11-26 06:14:18 AM  
mr. creosote would not have blown up over that

ts3.mm.bing.net

/obscure??
 
2013-11-26 06:14:45 AM  
If you have to send your food back, it's best just to leave.

codemastaflex: What's the problem here?  He asked him politely, yet firmly, to leave.

[i1.ytimg.com image 320x180]


+1.
 
2013-11-26 06:14:47 AM  

codemastaflex: He asked him politely, yet firmly, to leave.


By Australian standards, mind you.
 
2013-11-26 06:25:06 AM  
After waiting for 30 minutes, he was sent a steak he first claimed was . It was then taken back to the and after another 30 minutes, it was returned overcooked by Mr Guerins standards. Guests at the claimed Mr Guerin became and asked the chef, "Do you know how to cook a blue steak?

If I owned the place, I would kick the guy out too, at no charge. Seriously, f*ck that grip-topped twit, acting like he's King Farouk in front of all my guests.  Go get some manners.

Then I would go back into the kitchen, after service was over, and ask the chef, "Do you know how to cook a blue steak?"
 
2013-11-26 06:34:36 AM  
Was last heard saying "I blow my nose at you"
 
2013-11-26 06:39:20 AM  
i have the same problem with my steak at golden corral and ryan's buffets. if it wasn't for the wonderful imitation crab meat salad and the chocolate syrup dip waterfall i wouldn't go back.
 
2013-11-26 06:47:56 AM  
Didn't like the Hobart Muddy, Bruce?
lange01.home.xs4all.nl
 
2013-11-26 06:55:02 AM  

bindlestiff2600: mr. creosote would not have blown up over that

[ts3.mm.bing.net image 160x142]

/obscure??


um. not in the slightest
 
2013-11-26 06:59:31 AM  
Well done, fat man.
 
2013-11-26 07:16:24 AM  

starlost: i have the same problem with my steak at golden corral and ryan's buffets. if it wasn't for the wonderful imitation crab meat salad and the chocolate syrup dip waterfall i wouldn't go back.


[notsureifserious.jpg]
 
2013-11-26 07:30:17 AM  
I usually get my fillets (tenderloin) blue but a scotch fillet (ribeye) has a high fat content and needs a bit more time under the heat to break down the fat.  The French guy may have mistaken the scotch fillet for a tenderloin.
 
2013-11-26 07:32:03 AM  
For those who don't know him, let me tell you a little bit about Clive Palmer.

Clive Palmer is a crazy billionaire, absolutely bonkers really, and sadly now a major political figure. About a year ago or so, he decided on a whim to go into politics between other projects, such as building a life sized replica of the titanic. In six months, he formed a party (The "Palmer United" party) and put a candidate in every single house and senate race in the country. Imagine some crazy billionaire just creating a new national party out of thin air, even if the candidates were barely able to read his talking points from a list. Anyway, because there was a massive protest vote for third parties (because the big two were both pretty shiatty this year), they managed to get a single house seat (Clive Palmer himself won it, so he's an MP now), and enough senate seats that they have a rather huge say in how the country is run for the next few years, which is a pretty sad state of affairs because, as I said, he's quite mad.
 
2013-11-26 07:35:56 AM  
Owner sticks up for a chef?
Unpossible.
 
2013-11-26 07:41:35 AM  
He'll have a heart attack before he goes bankrupt.
 
2013-11-26 07:46:52 AM  
tasteworcester.com
/Nuff said
//Hot.
 
2013-11-26 07:52:48 AM  

farkingismybusiness: I don't see the problem. Just put some A1 on it.


Nah, Catsup
 
2013-11-26 08:08:22 AM  
I have that problem when dining at French restaurants (the Foot.of the Pig, on Wisconsin Ave for one example) and have given up on ordering steaks there.
 
2013-11-26 08:09:48 AM  
Duh.  The only correct way to cook a steak is to light a match at least 10 feet away from it for a maximum of 3 seconds.  Dee-lish.
 
2013-11-26 08:14:01 AM  
I saw that dude at the Olive Garden yesterday.
 
2013-11-26 08:25:25 AM  

maddermaxx: Imagine some crazy billionaire just creating a new national party out of thin air, even if the candidates were barely able to read his talking points from a list.


Unfortunately, I don't have to imagine it.

blogs-images.forbes.com

www.addictinginfo.org

/And to think, I came in here to make a "clumsy, Clouseau-esque waiter" comment
 
2013-11-26 08:30:18 AM  
The most likely way it was "undercooked" is f it was cold in the centre - a blue steak should still be warm throughout.

Or this man is an ass, most likely.
 
2013-11-26 08:34:29 AM  

Pants full of macaroni!!: Duh.  The only correct way to cook a steak is to light a match at least 10 feet away from it for a maximum of 3 seconds.  Dee-lish.


you can't prove you're macho unless you eat raw steak and chicken wings dipped in battery acid and broken glass.
 
2013-11-26 08:46:08 AM  

optikeye: After waiting for 30 minutes, he was sent a steak he first claimed was "undercooked".

Is that even possible with a steak ordered "blue"?


Maybe he could still see some red in it :D
 
2013-11-26 08:49:24 AM  
actually the proper descriptions for temperatures goes like this:

Well Done : cooked throughout until the center is brown

Medium Well : just the slightest bit of pink remaining

Medium : Hot center, mostly pink

Medium Rare: Warm red center

Rare : cool red center

Blue : tells dirty jokes. uses profanity.
 
2013-11-26 08:49:58 AM  
"Yes, I do know how to blue a steak, but since I don't cook for farking barbarians you'll get it rare."

If you want it that raw, you get to eat it out of a bowl on the floor.
 
2013-11-26 08:54:26 AM  
came for Simpson's reference. leaving satisfait.
 
2013-11-26 09:46:40 AM  

give me doughnuts: "Yes, I do know how to blue a steak, but since I don't cook for farking barbarians you'll get it rare."


Hey! As a barbarian, I find that offensive. We spend time around cows, so we know what we're eating, and cook our steaks at least medium.
 
2013-11-26 09:48:00 AM  

bindlestiff2600: mr. creosote would not have blown up over that

[ts3.mm.bing.net image 160x142]

/obscure??


Could have been worse:

See, I come from New Orleans -- I was raised to be a sauciere.. a great sauciere. We specialize in sauces. I was  supposed to go to Paris. Then my physical came up. Hell I joined the Navy. Someone told me Navy had better food. Cook school -- that did it.
They lined us all up in front of a hundred yards of prime rib -- magnificent meat, beautifully  marbled.. Then they started throwing it in these big  cauldrons, all of it -- boiling. I looked in, an' it was turning  gray. I couldn't farking believe that one. I went into radio school...
i225.photobucket.com
 
2013-11-26 09:51:41 AM  

bindlestiff2600: mr. creosote would not have blown up over that

[ts3.mm.bing.net image 160x142]

/obscure??


Notsureifserious.jpeg.
 
2013-11-26 10:39:02 AM  
i.imgur.com

He should of known.  It's not usually considered the most tender piece of meat.  And god knows, you gotta marinade the hell out of it
 
2013-11-26 10:54:54 AM  

mike_d85: [tasteworcester.com image 850x217]
/Nuff said
//Hot.


Well, to be honest, I've eaten a lot of steaks in a lot of restaurants up and down the scale, and one of the best was from a random Outback Steakhouse off a motorway.

Steak is one of those simple things that if it happens to be a particularly good batch of meat and a good chef, it you can get the best in the most random places.

/Hawksmoor is still my favourite for excellent day-in, day-out superb steaks though.     http://thehawksmoor.com/
 
2013-11-26 11:00:45 AM  
 
2013-11-26 11:18:27 AM  

blindio: Pants full of macaroni!!: Duh.  The only correct way to cook a steak is to light a match at least 10 feet away from it for a maximum of 3 seconds.  Dee-lish.

you can't prove you're macho unless you eat raw steak and chicken wings dipped in battery acid and broken glass.



When I was a cook we had this little old lady that would come in every tuesday.  I would take a ribeye, season it and "sear" it for at most 10 seconds a side for her.  She actually WANTED it raw but we could not do that and get away with it- so this is what she got.  Not even "blue" mind you- this was cold raw steak with no sides.  She'd eat half and take the rest home.

Guess she was pretty macho.

/I ate half of a water glass during one of my more inebriated moments as well
 
2013-11-26 11:36:14 AM  
keithgabryelski: img.fark.net

Bleh. That's a terrible looking medium rare. No wonder they think that the perfect steak is rare. It's like 30% grey.

This is a proper medium rare:
www.sousvidesupreme.com
 
2013-11-26 11:57:42 AM  

Theaetetus: keithgabryelski: [img.fark.net image 599x415]

Bleh. That's a terrible looking medium rare. No wonder they think that the perfect steak is rare. It's like 30% grey.

This is a proper medium rare:
[www.sousvidesupreme.com image 300x249]


That colour is impossible without a sous vide basin and an hour to cook them, which approximately zero steak restaurants use.
 
2013-11-26 11:58:41 AM  
(also,that's not medium-rare, that's solidly medium, sous vide)
 
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