You are not pedantic Scott and i fully agree with all you say it is a translation issue i should have checked with google :
In french: 'bleu': very rare
'Saignant' ( bleeding): rare
'A point' : medium
'Bien cuit': well done.
I never ask for rare or very rare in common 'restaurant' as there is chance the meat is frozen and there is risk to be sick. The issue being the cook to follow your instruction ( in France it can be problematic as i've faced cooks which knows what you like more than yourself and imposes you a level of cooking! Almost always rare or very rare...).
In french: 'bleu': very rare
'Saignant' ( bleeding): rare
'A point' : medium
'Bien cuit': well done.
I never ask for rare or very rare in common 'restaurant' as there is chance the meat is frozen and there is risk to be sick. The issue being the cook to follow your instruction ( in France it can be problematic as i've faced cooks which knows what you like more than yourself and imposes you a level of cooking! Almost always rare or very rare...).
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Krivium, yes greed. I do believe that is the reason.
It is difficult for restaurants to remain in business due to the pandemic - perhaps they are just trying to "stretch" things past their due date to reduce costs. I don't know. In this case, they lost a customer so it will not be profitable in the long run.
It is difficult for restaurants to remain in business due to the pandemic - perhaps they are just trying to "stretch" things past their due date to reduce costs. I don't know. In this case, they lost a customer so it will not be profitable in the long run.
No problem, I never had a problem ordering mid-rare which is still quite pink. The problem I've seen is folks ordering a fillet mignon in fine restaurant and asking them to cook it well done and cut it in half and cook is some more (this really happened). This can cause a scene depending on the restaurant. Every fine cut of meat has end or corner pieces that are of lesser quality, a smart chef just saves a few for those customers and avoids any discussion.
Cogitech I can't understand!
I'm in the same situation ( i've been without income for more than 4 month because of covid and other unrelated issues - my food truck had been burglarized and vandalized 2 weeks before lockdown) and i won't poison one of my client for some euros. It is absolute non sense to me.
Scott yes in 'fine' restaurant ( or with a chef i know) i have no issues following advices of someone i trust, but in 'common' ones... better safe than sorry.
I'm in the same situation ( i've been without income for more than 4 month because of covid and other unrelated issues - my food truck had been burglarized and vandalized 2 weeks before lockdown) and i won't poison one of my client for some euros. It is absolute non sense to me.
Scott yes in 'fine' restaurant ( or with a chef i know) i have no issues following advices of someone i trust, but in 'common' ones... better safe than sorry.
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The whole food chain is stretched, some salad greens hardly last a few days other things are being sourced from alternative places and just don't taste right.
Yes it is not as easy as it seems to run a food business, but in the end you play with peoples health.
In France we now have legal duty to have an haccp course when you are into this business.
It seems to me to be the first and foremost point for professional: hygiene.
Then we can talk about the rest.
In France we now have legal duty to have an haccp course when you are into this business.
It seems to me to be the first and foremost point for professional: hygiene.
Then we can talk about the rest.
Living in the land of hot sauce and chili peppers, it is extremely common to develop a belly ache or severe diarrhea from the abuse of spicy hot meals, its not that the food is contaminated, its just that you had too much hot sauce, which most of the times its not a choice, the food is prepared that way, over the years my body has developed a resistance to it but I am not inmune. Like they say, the problem with spicy food is not on its way in, its on its way out...
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One of my best friends orders his like that and I have seen him send it back.
They will do it at Outback Steakhouse so for him it’s great because they don’t look at him oddly. He also makes tomato soup with ketchup and water!
Considering this cut of beef is more about tenderness than flavor, it really seems counterintuitive to me to want it overcooked. It just ruins the whole point of it. But hey, de gustibus non est disputandum.
I'm more itchy about the trend to serve pork ever more pink. But to these days, anytime I've been sick in a restaurant, it's always been due to fish
In the U.S. the pork producers, as they call themselves, realized that feeding scraps of pigs after slaughter to the growing pigs made trichinosis way too common. So they stopped doing it around 1980 and the annual number of cases has dropped to well under 20 per year, with no fatalities. If they didn't improve, with the current population here, there would be about 1,000 cases per year.
For humor of course as I normally don't eat pork!
For humor of course as I normally don't eat pork!
I would expect that, the DIY food thing does not seem to be that popular in the general Japanese culture. It is available on line also from many sources.
Next up today we have Char Siu (pr. Shaw Shoo or Shar Shoo) AKA known as BBQ pork to the non-asians.
2.7 kg boneless pork shoulder cut into thick strips
Br. sugar
Garlic
Ginger
Sesame oil
Five Spice powder
Chili flake
Shao Sing wine
Colour
Done in a paste style marinade.
Ready in 2-7 days. We will try it on Sunday and judge accordingly
2.7 kg boneless pork shoulder cut into thick strips
Br. sugar
Garlic
Ginger
Sesame oil
Five Spice powder
Chili flake
Shao Sing wine
Colour
Done in a paste style marinade.
Ready in 2-7 days. We will try it on Sunday and judge accordingly
