re: Food pet peeves?

Getting overcooked fish. Most places that serve salmon ruin it by cooking it to a ridiculously high internal temp that turns the meat to a leather-like texture. If the internal temperature exceeds 130, it’s overcooked.

Another pet peeve is when I order a ribeye, and the cut they bring looks more like a NY strip. The best part of the rib-eye is the cap. Any ribeye without the cap should just be served to NY strip people - they won’t notice the difference.

I also get disappointed in fellow diners whose idea of eating Italian means they are getting pizza from an Italian restaurant, or their idea of eating seafood means they are getting a fried seafood platter. Of course diners should order what they want, but this means most seafood restaurants cater to fatties who do not wish to elevate their palate.

This next one primarily happens outside Louisiana for obvious reasons. When I go to a cocktail bar that claims they serve classic cocktails and no one knows or has ever made a Sazerac. I made the mistake of letting a bartender talk me into having one anyway and the fricker served it in a martini glass. Stupid cocksucker. Do they teach bartenders anything other than pulling a draft beer and pouring shots?

There are simply too many people with an opportunity to elevate their craft who choose not to.