Well done meat - what's the problem? (grilling, cream, tastes)
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Oh yes, definitely a repeat customer because other restaurants wouldn't do it - they said the smell of the burned crust was offensive. In fact, other cooks at our restaurant wouldn't do it. Other customers would look in disgust when the blackened pizza was taken to the customer's table. I'm not sure why he liked it that way - but that's how he got it.
We had other customers ask for "no cheese" or "no sauce." We just made it how they asked for it, no questions asked, and they always left with a satisfied smile and came back.
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Originally Posted by TabulaRasa
Right, but your reputation as a dining establishment didn't suffer, then, due to the way one customer's food was prepared to specification. Correct? You didn't become known as "the place that burns their pizza," and have to accordingly shutter your doors, right?
This is a bit different though. Unlike a properly cooked well-done steak, a burnt pizza is just that--burnt--and burnt foods do often emit an odor most find offensive. I could care less if someone next to me has a well-done steak on their plate; there's no reason dry meat should smell bad . But the smell of burnt food (bread especially) can really waft throughout a restaurant.
Forget the other cooks. The fact Dirt Grinder's restaurant repeatedly served burnt pizza over the (quite possibly legitimate) complaints of the other patrons is true customer service.
I have tried steak every possible way. From rare to well done. I prefer it medium to medium well. I just don't enjoy it anything less than medium. And yes I have tried very good cuts. At one point in my life I traveled a lot for business and ate at very good restaurants on a regular basis (mainly because I wasn't paying for it myself). I can't tell you how many steaks I suffered through because I was told you don't order steaks above medium rare. When I got older I realized I don't give a rat's arse what other people think of how I order a steak. Now I would find it funny if someone actually had an issue with it.
Do I have an unrefined pallet? I don't know and I don't care. I just enjoy eating meat that is more well done. And in a complete twist I love steak tar tar.
I have tried steak every possible way. From rare to well done. I prefer it medium to medium well. I just don't enjoy it anything less than medium. And yes I have tried very good cuts. At one point in my life I traveled a lot for business and ate at very good restaurants on a regular basis (mainly because I wasn't paying for it myself). I can't tell you how many steaks I suffered through because I was told you don't order steaks above medium rare. When I got older I realized I don't give a rat's arse what other people think of how I order a steak. Now I would find it funny if someone actually had an issue with it.
Do I have an unrefined pallet? I don't know and I don't care. I just enjoy eating meat that is more well done. And in a complete twist I love steak tar tar.
Agreed. Medium to medium well is fine with me, but I don't like it less done than that. And if there is some fat on the edges, I prefer that crispy!
When we go to Houston's and the rest of the family orders prime rib, I order something else. They all like prime rib and they all like it medium rare and supposedly you are supposed to eat prime rib rare. Does not appeal to me in the least.
Why are people assuming that "well done" is "blackened, charred, very-well done"? I think that's the gist of some of the communication problem here. Well-done does not mean burned, or cooked until it's "shoe-leather" or even "over cooked". "Over cooked" is simply cooked more than the diner would like it. "Medium" is over-cooked for someone who prefers their meat rare. A properly well-done piece of beef is not burned, charred or "shoe leather". And, no, it's not how I prefer my beef but I can see where some posters are feeling a bit insulted.
And I'm telling you how it is from behind the line in the restaurant world. People who order meat well done (especially at the prices we charge) are considered ignorant rubes. Doesn't matter if I agree with that or not. But that's how it is. Sometimes it's a cultural thing. Some groups like their beef cooked longer than others. Sometimes it's an age thing. But the perception is that it's a lack of a refined palate. ("Why on earth would you order THAT when we could make THIS for you?") Again. That's the perception.
We love the people who order well-done because it allows us to get rid of cuts that more sophisticated diners would send back. Again, that's just how it is. The well-done crowd can't tell the difference.
People who order filet mignon are also denigrated in the kitchens. Filet is the cut for people who don't know beef. And the people who order a filet well-done are, well, laughed at in the kitchen. (And frankly, they should be -- why order the most tender (but least flavorful) cut of meat and then cook all the tenderness out of it?)
We take every bit of skill and care to give them what they want. Even an extra-well done filet. (We don't like food coming back -- more work that way.) Doesn't really matter. The well-done crowd never sends their steak back unless there is the barest hint of pink in it. And then it's easy enough to slap it back on the grill and burn it a little longer.
Basically, it's like someone admitting they cannot tell the difference between Château Pétrus and grape-flavored Tang giving their two cents about the best wine.
...Basically, it's like someone admitting they cannot tell the difference between Château Pétrus and grape-flavored Tang giving their two cents about the best wine.
LOL - I'm a wine moron - I can't tell the difference between any two bottles of wine (except white/red).
Do I have an unrefined pallet? I don't know and I don't care. I just enjoy eating meat that is more well done. And in a complete twist I love steak tar tar.
I guarantee you we would get the ticket for your order and ask your server what kind of person, "Orders tartare and a well-done steak?" You sir/madam, are a complete enigma to the cooks who prepare your food.
Does this mean you also like carpaccio?
Incidentally, the place I work has an "open kitchen." That is, the guests can watch us prepare their food. And we can see them. We often play games on slow days guessing what kind of order a certain table is going to make. We're actually pretty good at this. We get it right more often than not. "Table four is going to order two chicken specials, four vegetarian entrees, and the guy at the end is going to order the 32-ounce porterhouse, rare."
You would throw us for a complete loop. That's for certain. It's almost like saying, "I hate eggs but I love omelets."
I guarantee you we would get the ticket for your order and ask your server what kind of person, "Orders tartare and a well-done steak?" You sir/madam, are a complete enigma to the cooks who prepare your food.
Does this mean you also like carpaccio?
Incidentally, the place I work has an "open kitchen." That is, the guests can watch us prepare their food. And we can see them. We often play games on slow days guessing what kind of order a certain table is going to make. We're actually pretty good at this. We get it right more often than not. "Table four is going to order two chicken specials, four vegetarian entrees, and the guy at the end is going to order the 32-ounce porterhouse, rare."
You would throw us for a complete loop. That's for certain. It's almost like saying, "I hate eggs but I love omelets."
This is a bit different though. Unlike a properly cooked well-done steak, a burnt pizza is just that--burnt--and burnt foods do often emit an odor most find offensive. I could care less if someone next to me has a well-done steak on their plate; there's no reason dry meat should smell bad . But the smell of burnt food (bread especially) can really waft throughout a restaurant.
A well-done steak is burnt, just like the pizza, and is full of cancer-causing heterocyclic amines.
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In addition, a National Cancer Institute (NCI) study found that people who ate their beef medium-well-done or well-done had more than three times the risk for stomach cancer as those who ate their beef rare or medium-rare.
You would throw us for a complete loop. That's for certain. It's almost like saying, "I hate eggs but I love omelets."
Eh, I generally avoid most preparations of seafood with the exception of sushi or sashimi made with salmon or tuna, or smoked salmon. I'm the person who "hates fish"...except for two kinds, and then only raw and/or smoked. Makes no sense, but there it is, nonetheless.
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. But the smell of burnt food (bread especially) can really waft throughout a restaurant.
