Off Topic Pancakes

[Steven Toast]

People ‘ruin’ all sorts of foods to suit their personal taste, however its only steak that people get snobby and look down their nose about.

I’d never even dream of ordering well-done steak, but I also wouldn’t dream of criticising somebody else for doing so and the fact that even low end chains refuse to serve it is ridiculous.

They don't refuse to serve all of it, some chefs won't cook a fillet well done. At the end of the day they're a business, so they'll cook what they're asked to, but they and most other people know it's a waste of time and good steak to cremate a fillet.

 

[Walter Sobchak]

People ‘ruin’ all sorts of foods to suit their personal taste, however its only steak that people get snobby and look down their nose about.

I’d never even dream of ordering well-done steak, but I also wouldn’t dream of criticising somebody else for doing so and the fact that even low end chains refuse to serve it is ridiculous.

People over cook fish, chicken and pork all day long and no one bats an eyelid.

 

[Walter Sobchak]

I think having anything other than medium is weird.

But saying that I have curry sauce with fish and chips, so I shouldn't be trusted.

As long as it's mixed in with mushy peas

 

[Steven Toast]

People ‘ruin’ all sorts of foods to suit their personal taste, however its only steak that people get snobby and look down their nose about.

I’d never even dream of ordering well-done steak, but I also wouldn’t dream of criticising somebody else for doing so and the fact that even low end chains refuse to serve it is ridiculous.

Somebody once asked me how a sausage should be cooked. He was Irish, and he said he liked them cooked until blackened. I always thought that standard sausages should be cooked one way, but apparently there's different levels. Who knew. I just chuck 'em in a pan or a grill.

 

[bum_chinned_crab]

They don't refuse to serve all of it, some chefs won't cook a fillet well done. At the end of the day they're a business, so they'll cook what they're asked to, but they and most other people know it's a waste of time and good steak to cremate a fillet.

I’ve been to / heard of loads of incidents where restaurants refuse to serve well-done steak.

 

[Barchullona]

Factoid maybe. Fact, no.

It is well known if you write fact in capital letters this makes it an indisputable truth.

 

[Barchullona]

I’ve been to / heard of loads of incidents where restaurants refuse to serve well-done steak.

Some people would want a steak tartare well done.

 

[originallambrettaman]

Some people would want a steak tartare well done.

When I used to go out in Tokyo with my sister (she lived there), she used to make them cook the sushi.

 

[pierredelafranchesca]

going to microwave a creme egg to smother on mine tonight, beat that ya set of bastards!

 

[pierredelafranchesca]

and if you're ordering a steak and getting it well done, you're wasting your own money, you may as well just order a burger for the aforementioned reasons

 

[bum_chinned_crab]

going to microwave a creme egg to smother on mine tonight, beat that ya set of bastards!

I’ve just made 2 x golden syrup cos I was hungry after reading this.

But you still win.

 

[Des Head]

I'd never mock somebody for ordering what they want, but most responses to the question (which is asked inquisitively and never condemning) are "I don't like the blood."
I always figured if you like well done steak, just cook it at home yourself. If you're going to a restaurant, you're paying for what the chef's offer, not what you'd eat at home anyway. I went to Ogino recently and apart from having to re-mortgage my house after the bill came, the meat was probably some of the best beef I've ever tasted. Medium-rare, tender and melt in the mouth. If he'd have brought that out well done, I'd have been furious. Cuts like fillet aren't supposed to be roasted to buggery, much like Wagu beef isn't. Otherwise what's the difference between eating that and cracking open a Morrison's savers sirloin, burning it to a crisp and eating that?

Fun Fact: There is no blood in prepared beef, it's drained when the beast is killed. The juice that freaks out those who don't really like steak is Myoglobin, a protein stored in the muscle and shouldn't seep onto the plate as long as the meat is rested after cooking.

Wagu is just a breed of cow. It's literally Japanese for 'Black Cow'. Preparation and cooking depends on the cut.

 

[originallambrettaman]

Japanese teppanyaki Kobe beef is the best steak you can get. FACT.

 

[Steven Toast]

Fun Fact: There is no blood in prepared beef, it's drained when the beast is killed. The juice that freaks out those who don't really like steak is Myoglobin, a protein stored in the muscle and shouldn't seep onto the plate as long as the meat is rested after cooking.

Wagu is just a breed of cow. It's literally Japanese for 'Black Cow'. Preparation and cooking depends on the cut.

I was aware of that, it's why I always found the response so pointless.

 

[balkan tiger]

I looked at the recipes online and aside from the added fruit. they're just pancakes. Or scrambled eggs as you call them.

As an aside, there's a pancake like thing I had in Croatia, palačinka (cheers Google), that was a thinner pancake but tasted nicer than the English version. Had it savoury, which was delightful, but also with apricots and some sort of sour jam.

That's what they are pancakes.

 

[Fez]

They don't refuse to serve all of it, some chefs won't cook a fillet well done. At the end of the day they're a business, so they'll cook what they're asked to, but they and most other people know it's a waste of time and good steak to cremate a fillet.

Rib-eye being an exception...

 

[Plum]

I've never managed to cook a steak at home as well as the best ones I've had in restaurants. I think it's because restaurant kitchens have better facilities so they can cook it hotter and quicker then let the meat rest without it going cold or cooking some more.

It could also be because I'm a ****e cook.

For the record I'm a medium-rare rib-eye man myself.

 

[Barchullona]

Rib-eye being an exception...

My favourite is a rare rib-eye. The wife used to be fan of overdone steaks but after 40 years have managed to get her to try medium, and on the odd occasion, medium rare.

 

[Barchullona]

I've never managed to cook a steak at home as well as the best ones I've had in restaurants. I think it's because restaurant kitchens have better facilities so they can cook it hotter and quicker then let the meat rest without it going cold or cooking some more.

It could also be because I'm a ****e cook.

For the record I'm a medium-rare rib-eye man myself.

Had an extremely good rare flat-iron steak at Snap in Beverley today.

 

[Chazz Rheinhold]

I've never managed to cook a steak at home as well as the best ones I've had in restaurants. I think it's because restaurant kitchens have better facilities so they can cook it hotter and quicker then let the meat rest without it going cold or cooking some more.

It could also be because I'm a ****e cook.

For the record I'm a medium-rare rib-eye man myself.

Can't remember where it was but I had a fillet steak, may have been lucca, and they brought it on a roof slate!! It was cold. I was fuming.