The customer isn't always right

[pasty]

Did he ask for some ketchup to go with his steak?

[YT]H7qDPjDWEBc[/YT]

 

[Neville's Breakfast]

Just wondering whether the thread title also applies to 1901 customers....

 

[Yes Chef]

I'm cooking some hanger tomorrow and was thinking of sous vide(ing) it. Would you?

I never have, but I would think it would be an absolute treat, if you coloured it up in a pan with butter before or after. The slow cooking would help break down the tissues perfectly.

I used to have a sous vide machine in my place, but done away with it in exchange for another piece of kit, a salamander grill. Seems a shame now, but we kept the vac pac for marinating fish.

 

[Seagull58]

Red wine with Chicken?

But then again, isn't Chicken Chasseur with red wine.

Yeah, red wine works well with chicken if its in a curry or cooked with chillies and spices. Even a roast chicken works well with red wine in my experience, but I'm no gourmet. Maybe I just love red wine with anything?

 

[Yes Chef]

When ive been to restaurants or done any catering courses at school I was always told the range of steaks between and including Blue, rare medium rare, medium and well done. also some people avoid raw meats for medical reasons I believe(bowl Cancer)?

I mean its not like these people are asking for steak battered and deep fried. Its like a chef who cooks omettes but refuses to do a prawn one because of some obscure hang up. If you cant do the job you are in the wrong job.

I love steak rare or medium rare at most but If someone wants it cooked through thenI dont see an issue beyond an arshole chef.

Lets be honest here, it is a profession for stuck up ********s. Cant think of any other job beyond military where people are addressed by their job title/rank.

Bottom line a good chef cooks food people want to eat.

Seems a little harsh. Of the 3 chefs/former chefs on this thread we've all said we'd willingly cook something well done. It's not like the television and Ramsey's histrionics, and I only get tetchy when either tired or things aren't going to plan. Much like anyone in any walk of life.

 

[Yes Chef]

Obviously both sides have an argument here, and I sympathise with the chef if they are having to 'ruin' food in their opinion. But surely the person that will be putting the food in their mouth is the one who gets to make the call here. If they want their food cooked in some specific way (within reason!) then the restaurant should oblige, or there is a good chance they won't see that customer again.

The point about reputation makes little sense, if I was sitting next to the chap eating my duck and lamb, I wouldn't think less of the chef because some HEATHEN has ordered a well done steak.

I'm allergic to kiwi so if I fancied the dessert which had kiwi, I would ask to have that excluded. If the chef felt that would ruin the integrity of the dish and ignored my request, because they know better, then I would die (assuming I didn't notice the green devil fruit). I also would never go back to that restaurant.

With the recent allergen legislation a chef would be stupid to ignore any risks such as yours for the sake of his ego. I would hope it wouldn't happen.

 

[Lincoln Imp]

Usually standard protocol for elderly Brexiters

The British are rightly lauded for their ironic sense of humour. The Brexit types who've complained about this rather gentle one-liner show that the quality is not universal. Or perhaps they're not British.

 

[Herr Tubthumper]

that sounds logically and ethically inconsistent.

Not if your motive is to reduce your carbon foot print it isn't.

 

[GT49er]

Poncy bl**dy chefs! Just need to put them in their place.

"I'd like the Poached fillet of turbot with Scottish langoustine, girolles, young leeks and samphire, please, and can I have baked beans with that? Oh, and plenty of brown sauce. Thanks!"

 

[Hampster Gull]

Anyone remember Won Kees? They didn't take any shit. I was told "If you don't want Heinecken you go elsewhere" when daring to ask what alternative lager they had.

Went there many times. The waiters despised the customers, or at least seemed to

 

[Bakero]

that sounds logically and ethically inconsistent.

Why? It's clearly ethical to cut down on animal products. More people should live like that rather than blindly shovelling cheap meat into their gobs on a daily basis.

 

[GT49er]

The British are rightly lauded for their ironic sense of humour. The Brexit types who've complained about this rather gentle one-liner show that the quality is not universal. Or perhaps they're not British.

Complaints? Nah.......

Maybe a simple sense of puzzlement as to why the remainer who posted this thought it was funny, perhaps? It was after all, clearly David Cameron and his team of negotiators that were prepared to settle for medium (not that they even got that) and attempt to dress it up as a triumph.

 

[GoldWithFalmer]

This is f***wittery on a scale that should be on the bellcheeses thread.

If you were a brain surgeon then i would listen to your advice, but you're not, you're a cook. So go and f***ing cook what i have ordered and am paying for.

sure sir.....would that be 1 large lump of snot or two with the sauce..

Never be rude to people who make/serve your food..imvho

 

[Neville's Breakfast]

Complaints? Nah.......

Maybe a simple sense of puzzlement as to why the remainer who posted this thought it was funny, perhaps? It was after all, clearly David Cameron and his team of negotiators that were prepared to settle for medium (not that they even got that) and attempt to dress it up as a triumph.

The British are rightly lauded for their ironic sense of humour. The Brexit types who've complained about this rather gentle one-liner show that the quality is not universal. Or perhaps they're not British.

Chaps, this is a thread about 'doneness' of steak. The referendum is just so early summer.....

 

[Icy Gull]

I ordered a well done steak in a posh old restaurant and the waiter said do you want ketchup with that.... So I politely said no and asked to see the manager so I could tell him why we leaving.

Brilliant response from the waiter IMO, although I see why you'd leave.

 

[Neville's Breakfast]

Was out having a meal last night and the gent on the next table wanted his steak well done. After a "discussion" he settled on medium

Actually, while I'm here can I congratulate the OP. This opening post seemed at first to be the least likely of any I have read to gain any traction. How wrong I was as it has turned into a most enjoyable read. There was clearly subtle methodology in the opening gambit. I have particularly enjoyed the interventions from the NSC chefs.

 

[GoldWithFalmer]

Rare steak is over rated anyway.....it's all "hey let's drink precious Prosecco" & ya fab and super.....

What the matter with you lots,i go in the field and eat mine raw.

 

[Icy Gull]

Rare steak is over rated anyway.....it's all "hey let's drink precious Prosecco" & ya fab and super.....

What the matter with you lots,i go in the field and eat mine raw.

Prosecco with a steak? You'll get the sommelier crying along with the chef

 

[GoldWithFalmer]

Prosecco with a steak? You'll get the sommelier crying along with the chef

Don't ask me,i don't drink the stuff,seems like everybody else does..

 

[GT49er]

Chaps, this is a thread about 'doneness' of steak. The referendum is just so early summer.....

Yes, I know that ................ but ..............