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Warren Sapp on Footballville

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Brooklyndee said:
But he's not wrong. I don't like having to defend @cway313 but plenty of steakhouses refer to it that way themselves. I like to get my steak medium rare. But some places really get carried away with medium rare and it ends up with a heart beat. For those places I clarify that I want my steak somewhere between medium rare & medium. The server is the one who then refers to it as medium rare ++. I'd hope they don't think I'm trying to be a prick by doing that. I just don't want a pool of blood on my steak.
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With all due respect, if you ever get medium rare with a heartbeat, then the restaurant has done medium rare wrong. It wasn't the fault of your ordering, your ordering was perfect. The preparation was wrong.

And if it takes some waiter-speak to invent "medium rare plus" or "medium rare plus plus", that is just a story for them to tell the customer that covers up for the fact that the kitchen ****ed up the medium rare.

Again, I'm not disputing that someone may have said those words. I'm just saying that chefs don't have a super-secret temperature called medium rare plus or medium rare plus plus. The kitchen got it wrong.

I've sent back steaks before. I always just tell them it's not medium rare. They know. They get it. I don't need them to invent a top secret and non-existent steak temperature to make me feel better and more in-control, the way cway needs his ego stroked.
 
cway313 said:
135>130
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Sure, sure.

So you've got a swiss-cheese-hole steak from all the times they poked it to get it to the right temperature.

And then you're sitting at the table with your own meat thermometer to check it. So it's a medium steak that cooled to 135 by the time it got to your table.

OOOO...K, then.

No steakhouse in the world is cooking to 5 degree differentials. Although I'm sure that @brock would finally be willing to try medium-well plus, at 155 degrees.

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Felonious Monk said:
When was the last time you saw a puncture hole in your steak from a chef using a thermometer? They go off feel. They can't feel 135.
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Cook your steaks at home in a cast iron skillet and finish it off in the oven while setting off smoke alarms around the neighborhood and send the money you save to Canes Connection for Jeremiah Smiff
 
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Felonious Monk said:
When was the last time you saw a puncture hole in your steak from a chef using a thermometer? They go off feel. They can't feel 135.
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About a year ago, I went to a very nice restaurant in Atlanta with co-workers. We sat at a large table that looked into the kitchen.

The incompetent chef was using a meat thermometer, and in between insertions, we saw him wiping the thermometer on his beard. Multiple times. No joke.

We spent thousands on that meal and never went back. Oh, and the steaks that we ordered were stunningly inconsistent on temperature. One side would be medium-rare, the other side medium-well. I guess everything depended on where he stuck that meat thermometer.

Cooks & Soldiers. Westside Provisions/Interlock area. Do not ever go there. I won't even tell you what we saw happening with the branzino.
 
TheOriginalCane said:
About a year ago, I went to a very nice restaurant in Atlanta with co-workers. We sat at a large table that looked into the kitchen.

The incompetent chef was using a meat thermometer, and in between insertions, we saw him wiping the thermometer on his beard. Multiple times. No joke.

We spent thousands on that meal and never went back. Oh, and the steaks that we ordered were stunningly inconsistent on temperature. One side would be medium-rare, the other side medium-well. I guess everything depended on where he stuck that meat thermometer.

Cooks & Soldiers. Westside Provisions/Interlock area. Do not ever go there. I won't even tell you what we saw happening with the branzino.
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Oh ****, I had that place on my list.

I am so glad I read this. 🤮
 
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JHallCanes said:
Where the **** am I right now
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SteakInsight.com
JHallCanes said:
Cook your steaks at home in a cast iron skillet and finish it off in the oven while setting off smoke alarms around the neighborhood and send the money you save to Canes Connection for Jeremiah Smiff
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Oh, I do. For one thing, I get a lot better bang for my buck. I can cook a prime steak for the same price as a choice steak at a restaurant. For another, Mrs. Monk gets excited when she sees me work with fire and knives.
 
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Felonious Monk said:
SteakInsight.com

Oh, I do. For one thing, I get a lot better bang for my buck. I can cook a prime steak for the same price as a choice steak at a restaurant. For another, Mrs. Monk gets excited when she sees me work with fire and knives.
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I’m not a fan of fancy steakhouses anyway

Not only is it overpriced but many of them insist on wearing sleeves

I didn’t do all those pushups in the parking lot to cover it up pal
 
JHallCanes said:
Cook your steaks at home in a cast iron skillet and finish it off in the oven while setting off smoke alarms around the neighborhood and send the money you save to Canes Connection for Jeremiah Smiff
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I do it in a skillet or pan every day. I've never cooked a steak in the oven in my life. No need.
 
caneingville said:
I’ve been wanting to go to Little Sparrow; it’s obviously getting all the good press lately.

I’ll check out Marcel, thanks.
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I'll also bring @Fluffhead into the conversation.

So apparently Marcel used to make a burger, not sure if they were once open for lunch or what. I'd been to Little Sparrow previously and my wife put her name on the mailing list. So one Saturday, Little Sparrow did a "Marcel Burger" pop-up for lunch, limited menu, just burgers, fries, and shakes.

My wife was sick that day, so I went on my own. At one point I was talking with my waiter, telling him how great it was, and that my wife told me about the pop-up but was sick and couldn't make it.

The waiter brought me a take-out burger and fries, comped. Amazing service and thoughtfulness. Love that place.
 
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