Um . . .


point of order.

I once took my mom to a high priced tiny Italian Bistro. We ordered steaks, but the dish had some fancy name I could not pronounce. It came with some sort of noodle and mushroom topping, I hate mushrooms. I asked them not to put mushrooms on it, the owner was my waiter, he looked at me like I had murdered his family. Gave me another dirty look when I asked for it well done. Brought it to me with the mushrooms on it after I told him I didn't want it. Then really gave me a dirty look when I asked for steak sauce. 

I didn't raise a stink because I didn't want to make a fuss in front of my mother. But in my head I was thinking, "Listen you snooty arrogant fuck, are you about making money, then either you want my money or you dont."

It wasn't that he didn't have steak sauce, but his dirty looks as if I was sub human. Needless to say we never went back.

I get depending on place, they do things differently, but don't give the customer dirty looks. I could have given a shit less what he wanted, he wasn't eating it we were. 

If I owned a place, and you wanted to put Fruit Loops and peanut butter on your steak, and I had it, you'd get it.

(June 27, 2017 at 1:23 pm)Brian37 Wrote: There is no right or wrong way to eat food. Nobody else is going to eat it for you.

I agree. It's still worth considering the differences. I used to work as a chef. We're generally snobs about cooking steak well, but any good chef will cook it the way you like it without a fuss.

(June 27, 2017 at 1:43 pm)Shell B Wrote: I agree. It's still worth considering the differences. I used to work as a chef. We're generally snobs about cooking steak well, but any good chef will cook it the way you like it without a fuss.

(bold mine)

I used to work as the cook/kitchen manager in my parent's restaurant.

I take issue with the idea that any cook/chef worth his salt didn't say at least 3 mortal sins when prepping a well done steak.

(June 27, 2017 at 1:43 pm)Shell B Wrote:

(June 27, 2017 at 1:23 pm)Brian37 Wrote: There is no right or wrong way to eat food. Nobody else is going to eat it for you.

I agree. It's still worth considering the differences. I used to work as a chef. We're generally snobs about cooking steak well, but any good chef will cook it the way you like it without a fuss.

Agreed. The cook/owner, doesn't have to like the way you like it, but if the joint wants their money, and you are paying for it it shouldn't matter what they think.

I only say something if my steak doesn't come out the way I want it. Even then, generally speaking I don't throw a fit. I've worked in food joints too, and if something comes out wrong, lots of times it is because the kitchen is short staffed and slammed. In that case it is the owners fault, not the employees fault.

I simply send it back and they cook it more.

(June 27, 2017 at 2:38 pm)SteelCurtain Wrote:

(June 27, 2017 at 1:43 pm)Shell B Wrote: I agree. It's still worth considering the differences. I used to work as a chef. We're generally snobs about cooking steak well, but any good chef will cook it the way you like it without a fuss.

(bold mine)

I used to work as the cook/kitchen manager in my parent's restaurant.  

I take issue with the idea that any cook/chef worth his salt didn't say at least 3 mortal sins when prepping a well done steak.

Only if I had ten on my board at once. Then, they take up a lot of grill real estate. Otherwise, I stopped caring about the wellness of a steak very early on. You learn to just cook it the way they want it. It's not a debate. On the other hand, if someone tried to get me to eat that charcoal, you bet I'd kick up a fuss.

Here'a something I did not long ago; venison sandwiches.

Get a good quality venison steak or roast and cut it into thin strips, not more than about an inch wide. Marinate it overnight in thoroughly squashed tomatoes, garlic and olive oil. Drain but don't dry or rinse the meat. Layer it a shallow baking dish, cover it with bacon, and cook in a slow oven until the venison is fork-tender. Make the sandwiches on your favourite crusty bread with whatever condiments and add ons make you happy (I like Spanish onion, muenster cheese and chutney).

Boru

Homemade Enema Recipes


Add the therapeutic agent of your choice to 3 cups water and heat to body temperature, not too hot or cold. Follow the basic enema instructions given below.

Therapeutic Agents*
Coffee Enema for Liver Detox: Add 1 tablespoon coffee (see instructions).
Alkalizing Saline: Add 1 tablespoon sea salt and 1 tablespoon sodium bicarbonate.
Epsom Salt for Magnesium/Sulfur: Add 2 tablespoons Epsom salt.
Aloe Vera for Healing/Inflammation: Add 5 to 6 tablespoons aloe vera juice.
Chamomile for Sleep: Add 3 chamomile tea bags to hot water. Steep until cool.

My mother makes a ridiculously good bean soup. It's fucking heaven. I'll try to watch her do it some time to get a semblance of a recipe.

Quick Baby Back Ribs: (for when you don't have all day to smoke ribs)

Ingredients needed for Ribs:
At least 1 rack of Baby Back Ribs (ingredients linearly progress)
Mesquite Chips (or your favorite smoking chips)
3 oz. of Bourbon or Cooking Sherry
1 Jar/Bottle of Stubbs Original BBQ Sauce
2-3 Cloves of Garlic
1/4 cup chicken stock

Ingredients for the Rub (enough for at least 2 racks):
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chipotle chile powder <---most important ingredient
1 teaspoon cayenne powder

1) Trim the fat and remove the membrane from the back of the rib. Then cut each rib in half.

2) Get the ribs damp and apply the rub the night before cooking. Rub as much on there as you want. Cover and refrigerate up to 24 hours.


3) Prepare and light the grill, start soaking about 2 cups of mesquite chips in enough water to cover them.

4) Make a foil packet with heavy duty aluminum foil (or two sheets of regular foil) big enough for the rib half to fit in. Inside, put a shot or two of the Bourbon/Sherry, 1 Tbsp of BBQ Sauce, 1 Tbsp of chicken stock, and half the garlic. Seal up the packets, and put on the grill for an hour, flipping every 15 mins.

5) After the hour, remove the packets from the grill, and carefully remove the ribs from the packets. (STEAM)

6) Drain the water from the wood chips, and put the damp chips on the charcoal. Let the smoke build, and then put the ribs back on the grill away from the flame, liberally basting with BBQ sauce. Close the grill cover, and let them smoke for 1/2 hour, flipping and basting every 10 mins, letting the BBQ sauce caramelize.

Cut and serve.