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  # 2007016 3-May-2018 11:21
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Overpriced places who take that as meaning the staff should act superior and sniffy.

 

Places that make you wait ages for your food.

 

Excessively complex food. There's no need if the ingredients are top notch. 

 

BTW, oddly enough, it's "restaurateur" not "restauranteur"

 

 


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  # 2007017 3-May-2018 11:22
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Handsomedan:

 

I know I have an uneducated palate. But I am paying. Who gives a toss what your opinion is of me, as a result?

 

 

Here is one then to help you: it's not blood, it's myoglobin (water and protein). It's only found in muscle tissue, not in blood.





 
 
 
 


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  # 2007021 3-May-2018 11:27
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Handsomedan:

 

My pet hate is being judged for the way I like my food.

 

I know I have an uneducated palate. But I am paying. Who gives a toss what your opinion is of me, as a result?

 

Cook my steak well done. I am paying. Don't judge me or make me feel inferior for not liking blood in my meal.

 

Don't look down on me because I may ask for no "this" or no "that". You're in the service industry - serve me, don't judge me.

 

 

I once spoke to a well known international chef who owns a number of steak restaurants etc. 

 

The prevailing belief is that well-done steak is dry and hard and not in line with how a steak should be prepared and eaten for maximum enjoyment, but he challenges this, and I have tested it and it's pretty much true, that so long as you don't OVERCOOK a steak, you can 

 

cook it to well done, and REST it properly and it will still be reasonably tender and nice. I used to look down on people who had their steak anything more than medium, because the only steak I'd ever had well done, was like a bit of rubber and didn't taste nice.

 

I have since cooked a few steaks well done to experiment, and whilst I will continue to have mine medium rare depending on cut, because I prefer the flavour, I acknowledge it's still possible to enjoy a steak well done, so long as it's not overcooked and rested properly. 

 

Having said all of that, I am inclined to agree, it's your meal, you paid for it, you can have it in whatever state you want it. 

 

 


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  # 2007097 3-May-2018 13:41
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If I was fan of well done steak I would sous-vie cook it and then caramelise the outside on an extremely hot grill.

 

Appropriate done-ness of steak depends on cut. 

 

For eye fillet it's pointless to cook beyond rare - may as well go for a cheaper cut. 

 

For ribeye/scotch medium-rare is ideal - if it's rare it will be chewy.

 

Sirloin or Topside are good from medium rare to well done. 

 

As general rule the cheaper a cut is, the longer it should be cooked and the more flavour it will have.

 

Rare or blue steak will usually be 'bloody'  Medium rare shouldn't be if rested properly.





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  # 2007156 3-May-2018 14:30
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One man's perfect medium rare is another man's "burned" or "raw".

 

Chefs I know hate serving steak - it's often only there on the menu as unfortunately a certain kind of person always orders the steak, that certain kind of person always knows more than Chef, Chef normally is stuck with "the customer is always right" - and just to top it all off, high quality steak is expensive, gross margins are probably lower than anything else on the menu, and returns to the kitchen (which he/she may take as a personal insult) are high.


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  # 2007210 3-May-2018 15:58
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1st world problems.... We don't eat out really because of various reasons i.e. I eat food like its going to just up and leave and my partner eats slower than the rate of global warming. If we are out with friends its fine otherwise I'm left waiting 40 mins for her to finish... sealed


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  # 2007211 3-May-2018 15:59
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MikeAqua:

 

For ribeye/scotch medium-rare is ideal - if it's rare it will be chewy.

 

 

Interesting you say this. I have come to think that esp in non-steak speciality places there is a fair amount of external fat which isn't trimmed. Served medium rare, that fat is either not, or is barely rendered which causes issues. I have taken to my steak of that cut being ordered as medium. 

 

Problem is, it's hard to know when you order a specific cookedness, the chefs personal interpretation of this. I have ordered medium rare and got anything from rare to medium done.  I used to order 1 level less than I actually wanted and this usually worked out ok, but as time has gone on, chefs seem to do better, even in lesser expensive places, for gauging cookedness. 

 

One thing that annoys me no end with steaks, are places that think that charring is good. I want GRILL marks, not CHAR marks. Char is bitter and very bad for your health.

 

One way to know if your steak was rested properly is if it "bleeds" out all over your plate when you cut it.  I cook a fair bit of steak at home, and I consider myself pretty proficient at it, and short of "blue" I don't get much if any "bleed". 

 

 

 

 

 

 


 
 
 
 


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  # 2007213 3-May-2018 16:02
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BTR:

 

1st world problems.... We don't eat out really because of various reasons i.e. I eat food like its going to just up and leave and my partner eats slower than the rate of global warming. If we are out with friends its fine otherwise I'm left waiting 40 mins for her to finish... sealed

 

 

When my wife and I were first dating, she used to take SUCH a long time to analyze the menu and decide on the perfect dish for her. Drove me crazy, I'd be starving and would have decided in seconds.  Then over time we switched roles as my interest in food increased and I was more torn over what I could order. Now we are pretty much perfect. Often she will ask what I want to try and I'll order 2 entrees and 2 mains and we just share it all. 

 

 


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  # 2007266 3-May-2018 16:35
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In the USA: 

 

Tipping: Just pay your staff properly and make it your management role to ensure they are providing good service, not mine!

 

Calling entrees "starters" and main courses "entrees".

 

 

 

 


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  # 2007271 3-May-2018 16:40
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Tipping used to bother me, but now I categorize it as anything else I'd do that I normally wouldn't do, in any country I go to. If I went to Turkey I'd do my best to fit in, just as I expect others to come to NZ and avail themselves of our culture and customs. 

 

My FIL hates it and often under tips which has caused conflicts between him and staff and him and us. Now we say if he pays, we tip so he can be calm and I can just deal with it.

 

In reality, if they did what you suggested, you would simply have your 18% built into your meal, which you may prefer from an awkwardness perspective, but wouldn't save you any money.

 

 

 

Speaking of tipping. A grind of mine is the tip prompt at payment on eftpos terminals at NZ restaurants where the server is staring right at you almost daring you to click no before you go onward. I do click no every time.

 

 

 

 

 

 

 

NORTH AMERICAN
the main course of a meal.
synonyms: main course, main dish, main meal

 


"there is a choice of half a dozen entrées on the menu"
antonyms: starter, dessert
BRITISH
a dish served between the first and main courses at a formal dinner.

 

 

 

Neither is strictly speaking the definition we use in NZ. Most people in NZ would assume entree meant first dish served, but this could actually be the amuse bouche or even appetizer.


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  # 2007272 3-May-2018 16:43
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I just live with it when in the US. Assuming they did a good job you gotta tip them as that's what they are living on. But as I'm not their boss I'd prefer to not have to do their performance review and renumeration evaluation for them. I'd prefer their management do that instead of my providing a free service. 

 

 


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  # 2007280 3-May-2018 16:55
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networkn:

 

...

 

Entree

 

NORTH AMERICAN
the main course of a meal.
synonyms: main course, main dish, main meal

 

"there is a choice of half a dozen entrées on the menu"
antonyms: starter, dessert
BRITISH
a dish served between the first and main courses at a formal dinner.

 

Neither is strictly speaking the definition we use in NZ. Most people in NZ would assume entree meant first dish served, but this could actually be the amuse bouche or even appetizer.

 

 

Agreed - to me it's the smaller item served before the main course so not necessarily the first item. 


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  # 2007282 3-May-2018 16:59
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Well, strictly speaking, majority rules would indicate the American definition is correct as there are 340M of them that use the word in that context and only 85 Million combined between Britan, Australia and NZ.

 

I do understand your annoyance though, it can be confusing. 


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  # 2007283 3-May-2018 17:00
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I'm not sure I'm comfortable with this as a basis of what is 'right' !!!

 

 


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  # 2007284 3-May-2018 17:10
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Neither am I - there's something inherently wrong with the idea that this typical American gourmet food platter should ever be called an entree.

 

 

 


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