What's wrong with Canadians?

[/pine]

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

If the internal temperature does not get hot enough to render the marbled fat even the most expensive beef will not have the best flavor...much of the flavor is in the fat ...!

As for what's wrong with Canadians...growing up in FL and having to deal with all the snowbird Canadians...they are terrible drivers and I always wondered how they make to FL...

 

[Hay Dude]

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.

This is more at chef/owner restaurants. Fresh beef bought locally (say from me). We have one down the road from us, but theres many in all corners of the country.
Great place, but he admitted that to me one day at the (his) bar thats what any chef would do if hes trying to save best steaks for people who request rare to medium

 

[Hay Dude]

If the internal temperature does not get hot enough to render the marbled fat even the most expensive beef will not have the best flavor...much of the flavor is in the fat ...!

As for what's wrong with Canadians...growing up in FL and having to deal with all the snowbird Canadians...they are terrible drivers and I always wondered how they make to FL...

Me and a bunch of goon buddies had jobs and a shore house down in one of the Jersey shore towns.
The French Canadian men wear the…..cough, cough……speedo bottoms…. GROSS.

 

[Jstpssng]

If the internal temperature does not get hot enough to render the marbled fat even the most expensive beef will not have the best flavor...much of the flavor is in the fat ...!

As for what's wrong with Canadians...growing up in FL and having to deal with all the snowbird Canadians...they are terrible drivers and I always wondered how they make to FL...

I’ve told this before... in the lab for my meat cutting course, the instructor would stand up front with a side of whatever animal we were cutting, showing us what to do.
The day we were cutting up beef he stood up there explaining, and would slice off a piece of raw meat and pop it into his mouth.

In regard to Canadian drivers, they go to Florida to get a break from the snow, and aren’t used to driving in a straight line without constantly counter steering to get out of skids.

 

[Larry Caldwell]

If I'm going to eat raw meat, I want to know where it came from. A girlfriend once offered to feed me steak tartare. I told her I wanted a personal relationship with the cow before putting it in my mouth.

 

[Hay Dude]

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.

I‘m not talking about Applebees.

 

[Mtsoxfan]

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.

Gotcha... my bad on interpretation.

 

[Mtsoxfan]

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.

A great reason to avoid the chains that do it...

 

[BravoXray]

As for what's wrong with Canadians...growing up in FL and having to deal with all the snowbird Canadians...they are terrible drivers and I always wondered how they make to FL...

They fly down.

 

[JethroB]

They fly down.

And their cars sometimes go by train, or so I’ve heard. Lots of car carriers passing through Folkston Ga., a popular trainspotting location just north of Jacksonville.

 

[JDZ735M]

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.

They use the oldest steak that will ruin sooner than any other if not sold, for the "well done" customer.

 

[JethroB]

A coworker used to ask for the oldest ribeyes available at the grocery store. Aged or as he would say, “let’em rot a little “. No thanks.

 

[Molalla1]

A coworker used to ask for the oldest ribeyes available at the grocery store. Aged or as he would say, “let’em rot a little “. No thanks.

No, she is/was right . . . commercial meats are not hung long enough.

 

[Hay Dude]

No, she is/was right . . . commercial meats are not hung long enough.

Fine local restaurant I worked at as a Pantry Chef when I was 15-16 years old had what looked like a large shower stall in the basement. It had a tile floor, ceiling, walls & floor drain. We hung sides of beef from a huge stainless steel chain & hook in there for a long time. Cant remember what it was wrapped in.
We made prime rib, Beef Wellington, “odd couple” (surf & turf) and a few other excellent meat dishes.

 

[cqaigy2]

Yes, back in the good ole days, when you processed your meat, it would hang for awhile before using it. Keep the flies off and dry it a bit so the surface isn't damp and it would keep for some time in the cool weather.

 

[Jstpssng]

Back when it stayed cold all winter I'd see guys with a deer hanging in their garage all winter. I guess they'd go cut a chunk off as needed. I'm not sure how, they must have used a meat saw.

 

[JJT]

Back when it stayed cold all winter I'd see guys with a deer hanging in their garage all winter. I guess they'd go cut a chunk off as needed. I'm not sure how, they must have used a meat saw.

Our meat saw was a hacksaw with a new/clean blade. That was 50+ years ago.

 

[Larry Caldwell]

No, she is/was right . . . commercial meats are not hung long enough.

Hanging meat and letting it rot are two different things. Meat needs a minimum of 10 days at 39 degrees F. to let the rigor mortis go out of the meat and the enzymes tenderize it. Bacteria do not grow at that temperature. It's fairly common to hang meat for 21 days, which lets the meat dry. Packing houses don't like to do that, because it cuts the water weight they can charge you for, and uses up a lot of cooler space that costs money. I have a local premium meat shop that sells meat done right, but you need some disposable income to eat much of it.

 

[Larry Caldwell]

Our meat saw was a hacksaw with a new/clean blade. That was 50+ years ago.

Use a stainless blade. I still have my grandfather's meat saw and cleaver.

 

[Jstpssng]

Are we forming a hypothesis that "What's wrong with Canadians" is that they don't let their beef hang long enough? I had to be careful with my wording on THAT one.