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 circularvortex
Bass Head
 
Registered: 08/31/06
Posts: 11,284
Loc: 
Last seen: 7 hours, 41 minutes
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 Re: Question for chefs/waitresses [Re: johnm214]
#9264929 - 11/18/08 07:52 AM (3 years, 6 months ago) |
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A medium rare steak should be 135 degrees F in the center. Period.
Rare 100-125
M. Rare 135
Medium 145
M. Well 155
Well 165+
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No statements made in any post or message by myself should be construed to mean that I am now, or have ever been, participating in or considering participation in any activities in violation of any local, state, federal, or fashion police laws. All posts are works of fiction.
For well you know that its a fool who plays it cool
By making his world a little colder.
Under closer inspection I realised it was a funky ball of tits from outer space.
  
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Gumby
Fishnologist
Registered: 06/13/01
Posts: 23,945
Loc: BRICK CITY, NIGGA!
Last seen: 3 hours, 36 minutes
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Re: Question for chefs/waitresses [Re: Ferris]
#9265238 - 11/18/08 09:28 AM (3 years, 6 months ago) |
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I've had waiters ask me what I want then I tell them medium rare and they will says "Ok, it'll be pink in the middle, is that alright?"
Might wanna give that a try.
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 Prisoner#1
Even Dumber ThanAdvertized!
Registered: 01/22/03
Posts: 152,616
Loc: Pvt. Pubfag NutSuck
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Re: Question for chefs/waitresses [Re: Lndrydusting]
#9265772 - 11/18/08 11:47 AM (3 years, 6 months ago) |
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Quote:
Lndrydusting said:
Quote:
magikgrl said:
any real cook doesn't send shit out they won't eat
Yeah thats mostly if you own your own restuarant or you work in a really upscale place where people don't send shit back or get busy
I worked in a diner for several years, filled in as a cook
when ever necessary, myself and the 3 cooks I worked with all
took pride in what we served, it built the business rapidly
even though we had 2 competing restaurants of the same chain
within a mile of us, our sales doubled while theirs dropped,
the only interest any of us had was ensuring the customers
satisfaction
Quote:
I don't think its fair to say a "real cook" either because a cook is like a quick service tech to a mechanic... Its the real "chef" that would not send something out if he himself(herself) would not eat it. A cook is any joe shmoe who flips a burger or fries some chicken! A chef is someone who makes cooking their passion and profession rather than just a job.
again I have to disagree, there are those that take pride in
what they produce and others that just dont give a damn and
those people are in all aspects of the industry whether it be
the waitron unit, the food runner, the bartender, the line
cook, short order cook or the master chef, I wasnt even a
cook but I made sure that any food that was put out was both
tasty and attractive and I've been lucky enough to work with
many that took the same pride in their work just as I've seen
in a few upscale establishments people that just quit caring
it boils down to pride, to man and many others it doesnt
matter if we're being payed more than joe schmoe, what
matters is that we do our best regardless of the situation,
it's that same pride that allows us to walk our happy asses
out the door and find another place to work if we are
dissatisfied with the way we're being treated
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Brainiac
Rogue Scientist
Registered: 04/29/06
Posts: 13,180
Loc: 與您的女朋
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Re: Question for chefs/waitresses [Re: Prisoner#1]
#9267002 - 11/18/08 03:27 PM (3 years, 6 months ago) |
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Alot of the best BBQ in the usa comes from people that didnt go to cooking school..
I was working at at a four star resort right out of high school. Started out as a dishwasher....Before I went to cooking (LCB)/baking school(CIA)I was going to get my CC or the PCC..Before I became disable....
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 Fair is Fair 
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