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So when someone sits down at a sushi restaurant and insists that the sushi chef (who doesn't have any form of heat nearby) cook all the fish to well done, what does that tell you about the guest? Now what would you think about a guest going to a world-class sushi restaurant that just paid $3,600 PER POUND at auction for tuna (Google it) and then asking them to cook their portion well-done? It's a waste. It's a crime against nature. We'll do it. But don't expect us to select the best piece of fish. There is no reason to do so.
And don't laugh -- happens all the time.
I eat the "proper" way, but it's really no skin off my back how other people prefer their food. Chefs are artists on commission. Just like a painter hired to do someone's portrait, a chef at a restaurant is supposed to please the customer. You're making food, not "art for art's sake." Unless someone is literally throwing it in the trash, there's no such thing as an objective "waste." Fish-based sushi isn't cooked in general (excepting shrimp and that fake crab stuff) but if someone wants well-done ahi tuna, I say give it to him.
but if someone wants well-done ahi tuna, I say give it to him.
And we do. And the server will do so with a smile on his or her face. But we have every right to wonder why someone would pay for a hunk of tuna we just paid $3,600 per pound to acquire, and then ask for it cooked to the consistency of "Chicken of the Sea."
And we also have every right to take the least-attractive piece of that $3,600 per pound ahi -- because Chicken-of-the-Sea dude isn't going to be able to tell the difference. Thus we save the best pieces for the people who appreciate the effort we made sourcing this fish.
And we do. And the server will do so with a smile on his or her face. But we have every right to wonder why someone would pay for a hunk of tuna we just paid $3,600 per pound to acquire, and then ask for it cooked to the consistency of "Chicken of the Sea."
And we also have every right to take the least-attractive piece of that $3,600 per pound ahi -- because Chicken-of-the-Sea dude isn't going to be able to tell the difference. Thus we save the best pieces for the people who appreciate the effort we made sourcing this fish.
Wonder away.
And I think that's fine if there's no difference between a well-done "excellent" piece of tuna and a well-done "mediocre" piece of tuna, which I suspect is the case. I don't see it as a matter of "appreciation" so much as exercising utility.
Maybe people would be less offended if you put it this way, Scoop:
Ordering meat well done allows the chef to use a piece of meat that he cannot use for his medium rare patrons, because it wouldn't taste right medium rare, but it tastes just fine well done.
Like the imperfections would be too glaring if you don't cook it longer.
But once cooked through, the meat is just fine.
maybe people would be less offended if you put it this way, scoop:
Ordering meat well done allows the chef to use a piece of meat that he cannot use for his medium rare patrons, because it wouldn't taste right medium rare, but it tastes just fine well done.
Like the imperfections would be too glaring if you don't cook it longer.
But once cooked through, the meat is just fine.
I'm amazed that some would take this personally. I think they are just a bit too full of themselves. They cook food. They aren't saving lives.
I was at a restaurant once and someone asked for salt and pepper. We were informed the chef does not allow that as the food was cooked perfectly. After we got done laughing we left. And of course never went back.
I'm amazed that some would take this personally. I think they are just a bit too full of themselves. They cook food. They aren't saving lives.
I was at a restaurant once and someone asked for salt and pepper. We were informed the chef does not allow that as the food was cooked perfectly. After we got done laughing we left. And of course never went back.
I'm amazed that some would take this personally. I think they are just a bit too full of themselves. They cook food. They aren't saving lives.
I was at a restaurant once and someone asked for salt and pepper. We were informed the chef does not allow that as the food was cooked perfectly. After we got done laughing we left. And of course never went back.
It's one thing to not serve well done meat. But I would totally laugh and left too! Are they kidding themselves? Geesh.
I'm amazed that some would take this personally. I think they are just a bit too full of themselves. They cook food. They aren't saving lives.
I was at a restaurant once and someone asked for salt and pepper. We were informed the chef does not allow that as the food was cooked perfectly. After we got done laughing we left. And of course never went back.
Actually, they would say the food was "seasoned perfectly." Many, many fine dining restaurants do not provide salt shakers or pepper mills. Although most of them will provide them if asked for, many do not.
Did anyone in the above scenario actually try the food first?
Actually, they would say the food was "seasoned perfectly." Many, many fine dining restaurants do not provide salt shakers or pepper mills. Although most of them will provide them if asked for, many do not.
Did anyone in the above scenario actually try the food first?
Yes they did. But does it really matter? Again, why would you care? Why would it bother someone so much if someone wants to put some salt or pepper on their food?
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