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The last few times I've had steak at restaurants (sometimes chains, sometimes not) they've all been terribly over-seasoned. If it's a good cut of meat, I don't need a 1/2" layer of too-salty stuff on top.
My friends all like a certain chain restaurant with a red bird, and I can honestly say I have not had a good burger there. Not that the meat isn't good, but every burger has a weird sauce (or often, multiple weird sauces). It's not that complicated to make a decent hamburger, or a decent steak.
Am I alone in feeling this way? Why do restaurants feel they have to "jazz-up" what would otherwise be a perfectly good piece of meat?
When I order I tell them no seasoning and I am sure to tell the server if the steak comes with seasoning it will be sent back after I have spoken to the manager.
I have never had to send any back.
I find this with sauce or dressing and why I also order items plain or with the sauce on the side. Same with seasoning. I like bland though with sometimes a touch of sauce. Sometimes with Chinese food for example it can be swimming in sauce.
The last few times I've had steak at restaurants (sometimes chains, sometimes not) they've all been terribly over-seasoned. If it's a good cut of meat, I don't need a 1/2" layer of too-salty stuff on top.
My friends all like a certain chain restaurant with a red bird, and I can honestly say I have not had a good burger there. Not that the meat isn't good, but every burger has a weird sauce (or often, multiple weird sauces). It's not that complicated to make a decent hamburger, or a decent steak.
Am I alone in feeling this way? Why do restaurants feel they have to "jazz-up" what would otherwise be a perfectly good piece of meat?
Gee, I haven't had that experience. Of course I happen to like a lot of garlic and salt on mine. NO, not drowning in it, but I do want to taste the garlic. We sometimes order a crusted steak.
I think to keep costs down and because of increased competition, along with a poor economy,,,restaurants are cutting corners where-ever they can
so, they could be using lower grades of beef or burger and trying to make up the quality with flavor=over-seasoning
i went to red-bird restaurant -famous for burgers, and asked if they use frozen or fresh burger patties
to me a good burger place grinds their own ground chuck on site in a grinder- not use cardboard frozen patties
this has twice the great flavor of a burger.
anyways this "burger place" used frozen patties , as most places do...so to make up for the frozen cardboard patty -they over season or put too many things on it
The last few times I've had steak at restaurants (sometimes chains, sometimes not) they've all been terribly over-seasoned. If it's a good cut of meat, I don't need a 1/2" layer of too-salty stuff on top.
My friends all like a certain chain restaurant with a red bird, and I can honestly say I have not had a good burger there. Not that the meat isn't good, but every burger has a weird sauce (or often, multiple weird sauces). It's not that complicated to make a decent hamburger, or a decent steak.
Am I alone in feeling this way? Why do restaurants feel they have to "jazz-up" what would otherwise be a perfectly good piece of meat?
Because its not "a perfectly good piece of meat."
Also, much of the public is addicted to gratuitous excess salt and sugar in everything. Those sauces are often full of HFCS. A good steak needs light salt, a little coarse black pepper.
I think to keep costs down and because of increased competition, along with a poor economy,,,restaurants are cutting corners where-ever they can
so, they could be using lower grades of beef or burger and trying to make up the quality with flavor=over-seasoning
i went to red-bird restaurant -famous for burgers, and asked if they use frozen or fresh burger patties
to me a good burger place grinds their own ground chuck on site in a grinder- not use cardboard frozen patties
this has twice the great flavor of a burger.
anyways this "burger place" used frozen patties , as most places do...so to make up for the frozen cardboard patty -they over season or put too many things on it
If a patty comes out from between two sheets of wax paper you don't have a good burger.
When I order I tell them no seasoning and I am sure to tell the server if the steak comes with seasoning it will be sent back after I have spoken to the manager.
I have never had to send any back.
its funny, i use to watch the chef competition shows a few yrs back,,,not anymore,,
one chef would say "you over-season your steak" you are clouding the naturally great flavor of this steak"
the next judge would say "i didnt find it seasoned enough to bring out the true flavors of the steak"
I prefer different varieties of sauces and seasonings. Without them, every restaurant would be serving the same thing.
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