The customer isn't always right

[Seagull58]

I have thought about it. Philosophically, the only two outlooks which are logically consistent are either eating meat or being vegan. Vegetarianism is a bit of a fudge.

But I'm not disciplined enough to be properly vegan so my compromise is 'vegan as much as possible'.

My daughter is a very committed vegan, as well a a yoga, meditation and reiki healing instructor (a massive tree hugger). Due to her influence I have broadened my menu to include food like lentils, pearled wheat butternut and barley but I really like red wine, especially Pinotage and Rioja. To my mind you simply CANNOT drink those wines with a vegan meal. You must have beef, venison, ostrich, lamb, chicken or even a seafood curry to complement the wine.

 

[beorhthelm]

I have thought about it. Philosophically, the only two outlooks which are logically consistent are either eating meat or being vegan. Vegetarianism is a bit of a fudge.

But I'm not disciplined enough to be properly vegan so my compromise is 'vegan as much as possible'.

that sounds logically and ethically inconsistent.

 

[WhingForPresident]

Carbon tastes of... carbon. That's it. Its not a rich flavour.

Its also not blood. Its water stained with some proteins. And good black pudding (which does have blood in it) is fantastic.

That said, if someone wants a well done steak they should get one but if they try to complain about it being tough/tasteless the chef should be allowed come out and laugh at them (rather than crying in kitchen). I suspect some people ask for it well done as they don't actually like the taste/texture but want to get something expensive 'as a treat'. Like my mother.

Carbon is full of friendly toxins that cleanse the body.

 

[Cian]

Carbon is full of friendly toxins that cleanse the body.

Carbon is an element. Its not full of anything other than carbon.

 

[WhingForPresident]

Carbon is an element. Its not full of anything other than carbon.

And flavour.

 

[beorhthelm]

Carbon is full of friendly toxins that cleanse the body.

looking beyond the oxymoron, carbonised meats contain lots of nasty compounds which are listed as carcinogenic. of course the amount is infinitesimally small so as to be irrelevant to anyone other than hack Daily Mail/Guardian health nazis.

 

[Cian]

And flavour.

Pure carbon tastes like the inside of pencils.

 

[pishhead]

Am I the only one imagining the customer referred to at the top of this thread to be BensGrandad?

I'm waiting for an example of someone in one of the pubs he used to run ordering a well done steak.

 

[WATFORD zero]

I suspect some people ask for it well done as they don't actually like the taste/texture but want to get something expensive 'as a treat'. Like my mother.

I think you should consider rewording those last two sentences

 

[Cian]

I think you should consider rewording those last two sentences

At least I didn't say she was cheap!

 

[sussex_guy2k2]

I'm waiting for an example of someone in one of the pubs he used to run ordering a well done steak.

I thought he used to run Brighton FC?

 

[crasher]

that sounds logically and ethically inconsistent.

It's imperfect yes. On the other hand, I figure that pushing it as far along the spectrum as I'm able will do some good.

 

[Neville's Breakfast]

Some serious 'Hurrumphing' going on in this thread. Respect HT

Beautifully played. Absolutely textbook irony given the nature of the OP. Respect DIP as well

 

[DavidinSouthampton]

My daughter is a very committed vegan, as well a a yoga, meditation and reiki healing instructor (a massive tree hugger). Due to her influence I have broadened my menu to include food like lentils, pearled wheat butternut and barley but I really like red wine, especially Pinotage and Rioja. To my mind you simply CANNOT drink those wines with a vegan meal. You must have beef, venison, ostrich, lamb, chicken or even a seafood curry to complement the wine.

Red wine with Chicken?

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

 

[The Merry Prankster]

You are right, and ultimately in my restaurant we'll do what our customers ask for, it's just a bit disheartening to be honest.
It's not necessarily about the chef's ego either, for example we have Hanger Steak on our menu and I try to deter people from having them well done because that cut would be particularly unpleasant overcooked.

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

 

[McTavish]

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

Interesting blog here

 

[McTavish]

I am now considering trying to find a place that does steaks sous-vide and asking for mine to be cooked well-done.

 

[The Merry Prankster]

Interesting blog here

Thank you

 

[Deleted member 2719]

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

Great thread.

 

[BRIGHT ON Q]