What's wrong with Canadians?

[Larry Caldwell]

Leftovers? What's that?

The other half of the cow.

 

[JethroB]

Did you know when you are at a restaurant and you order a steak well-done, they give you the worst steak in their supply?
Its because over cooking a steak covers-up the defects in the meat that a rare or medium cooked steak would not.
Learned from selling beef to local restaurants

I remember some restaurant stated on their menu “We do not guarantee well done steaks.”
Longhorn’s?

A friend says “singe the hair off it.” He gripes about having to wait while mine is being cooked a wee bit more.

 

[Rockbadchild]

I always ignore the feels like, I look at it but take it with a grain of salt … when people ask how cold it is i always say the actual temperature.

 

[Bill Guenthner]

Do our friends in the US have the same problem?

Lately our news media has embraced "what it feels like" temperatures instead of reporting the "thermometer temperature"

Today's high is being reported as "we will see our high at what feels like -25oC" instead of "our high today is -11oC with a light breeze"

In winter the media are reporting a fake "what it feels like" calculated number vs the actual temperature based on the wind speed. The higher the wind speed, the colder "it feels".

In summer they ignore wind speed and report the "humidex temperature" which is a calculated number to make the temperature "feel warmer". So if it's 21oC (aka room temperature) they will report a humidex temperature that "it feels 30oC". But if you waved your arms the wind chill would make it "feel like" +15oC.

I think they should start reporting what it feels like to include other special interest groups.

"Today's high is -11oC. It feels like -25oC with the wind chill to many people. If you are over 80 then today's temperature feels like -50oC. If you are in menopause then today could feel like -30oC or +30oC indoors."

It's been going on for decades.
"It's 50F but with the 'wind chill' it 'feels like' 35F"

What if I'm butt naked and soaking wet? Can we get a BN&SW factor please?
"It's 50F but with the BN&SW factor it feels like 12F"

 

[Bill Guenthner]

I remember some restaurant stated on their menu “We do not guarantee well done steaks.”
Longhorn’s?

A friend says “singe the hair off it.” He gripes about having to wait while mine is being cooked a wee bit more.

My favorite is "wipe its butt and knock the horns off it"

 

[Mtsoxfan]

Being in foodservice as long as I was, I've NEVER heard or seen a restaurant buying cheaper steaks for well done orders. It makes little sense to have to buy, store, and differentiate between a prime steak and a choice cut. It just isn't done.
Ive never seen the initiation of a cook who has to spit in cole slaw either but it's out there as well...

 

[Mtsoxfan]

Being in foodservice as long as I was, I've NEVER heard or seen a restaurant buying cheaper steaks for well done orders. It makes little sense to have to buy, store, and differentiate between a prime steak and a choice cut. It just isn't done.
Ive never seen the initiation of a cook who has to spit in cole slaw either but it's out there as well...

 

[Hay Dude]

Being in foodservice as long as I was, I've NEVER heard or seen a restaurant buying cheaper steaks for well done orders. It makes little sense to have to buy, store, and differentiate between a prime steak and a choice cut. It just isn't done.
Ive never seen the initiation of a cook who has to spit in cole slaw either but it's out there as well...

If you are referring to my post, thats not what I said.
What I said was if a customer orders a steak well done, the chef will pick out the worst steak in his inventory of steaks because the longer it is cooked.
Let’s say the customer orders a Rib eye steak well done. He will pick the worst rib eye in his inventory because the more well done, the tougher it gets and the more it is able to cover up the lower quality of that particular cut of steak.
As you well know, restaurants typically keep several rib eyes, new york strip, etc. on hand.
This is how restaurants dump off poorer quality steaks.
A rare steak is less able to cover up defects, so chefs will pick out the better cuts of rib eye, new york strip, etc.

 

[dodge man]

The weather channel started naming winter storms. Winter storm Bob. Really? It use to be for hurricanes only. What’s next, sunny day Amy?

 

[mikester]

If you are referring to my post, thats not what I said.
What I said was if a customer orders a steak well done, the chef will pick out the worst steak in his inventory of steaks because the longer it is cooked.
Let’s say the customer orders a Rib eye steak well done. He will pick the worst rib eye in his inventory because the more well done, the tougher it gets and the more it is able to cover up the lower quality of that particular cut of steak.
As you well know, restaurants typically keep several rib eyes, new york strip, etc. on hand.
This is how restaurants dump off poorer quality steaks.
A rare steak is less able to cover up defects, so chefs will pick out the better cuts of rib eye, new york strip, etc.

If it's a "chain" restaurant then your steak comes out of vacuum sealed plastic baggies complete with grill marks painted on them. The "chef" grabs your steak from a box filled with these bags of steaks and either warms it on the grill or in the microwave. The monkey ...cough... chef doesn't give a rats hiney which baggie is selected, they've all been pre-measured and selected by head office accountants to maximize your enjoyment for the lowest cost. Enjoy your steak to the music piped in from corporate head office.