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Food you should NEVER order at a restaurant according to chef Anthony Bourdain
Posted on 11/11/16 at 3:07 pm
Posted on 11/11/16 at 3:07 pm
quote:
EGGS WITH HOLLANDAISE SAUCE
Chef Anthony Bourdain has said that brunch is the time when chefs can get away with serving the leftover bits and pieces from Friday and Saturday night dinner services.
A staple of brunch is classic eggs benedict or eggs royale - but Bourdain says the sauce has to be kept at a certain temperature for it to be safe to eat.
'Bacteria love hollandaise,' he revealed in his book, Kitchen Confidential. 'And nobody I know has ever made hollandaise to order.'
FISH ON A MONDAY
Most restaurants order in their fish on a Thursday - meaning that by Monday, it's about four or five days old.
Fish declines in quality rapidly after it's been caught, and needs to be eaten as fresh as possible.
Bourdain said in his book: 'I never order fish on Monday, unless I'm eating at a four-star restaurant where I know they are buying their fish directly from the source.'
SEAFOOD IF YOU'RE NOT BY THE COAST
If you're at a restaurant by the sea, the chances are the seafood you are eating will be locally sourced and may have even been caught that morning.
But further inland, the fish will take a while longer to reach the eatery - and may have even been frozen.
As soon as seafood has been caught, its quality declines, so avoid ordering it unless you know the restaurant has sourced its fish that day.
BEEF WELL DONE
'"Saving for well-done" is a time-honoured tradition dating back to cuisine's earliest days.
'What happens when the chef finds a tough, slightly skanky end-cut of sirloin that's been pushed repeatedly to the back of the pile? He can throw it out, but that's a total loss...
'Or he can "save for well-done": serve it to some rube who prefers his meat or fish incinerated into a flavourless, leathery hunk of carbon.'
LINK
Posted on 11/11/16 at 3:10 pm to Bench McElroy
quote:
BEEF WELL DONE
Luckily everyone on this board is an alpha and already knows this.
Posted on 11/11/16 at 3:14 pm to Bench McElroy
Only poors eat steaks at places where you have to tell them what temperature you want
Posted on 11/11/16 at 3:17 pm to Hammertime
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
What?
The nicest steakhouses in the country will still often ask you. Obviously you don't get anything more than Med Rare, but I ask for rare or rare + at most.
Posted on 11/11/16 at 3:19 pm to TheCaterpillar
quote:
EGGS WITH HOLLANDAISE SAUCE
Chef Anthony Bourdain has said that brunch is the time when chefs can get away with serving the leftover bits and pieces from Friday and Saturday night dinner services.
A staple of brunch is classic eggs benedict or eggs royale - but Bourdain says the sauce has to be kept at a certain temperature for it to be safe to eat.
'Bacteria love hollandaise,' he revealed in his book, Kitchen Confidential. 'And nobody I know has ever made hollandaise to order.'
Also, I've eaten hollandaise at hundreds of places every day of the week and time of the day.
Haven't gotten sick yet
Posted on 11/11/16 at 3:20 pm to TheCaterpillar
Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me
Posted on 11/11/16 at 3:21 pm to Winston Cup
he's a moron
you can get great fresh seafood in midland/midwest.
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers. this isnt the 1980's.
you can get great fresh seafood in midland/midwest.
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers. this isnt the 1980's.
Posted on 11/11/16 at 3:22 pm to stlslick
quote:
you can get great fresh seafood in midland/midwest.
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers.
That ain't fresh homie
Posted on 11/11/16 at 3:23 pm to Hammertime
Pittsburgh rare, still mooing.
Posted on 11/11/16 at 3:24 pm to Hammertime
quote:
Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me
Thats bullshite.
You mean to tell me that when you walk into Ruths, Mr Johns, Doris Metro, Desi Vega, etc, that they never ask you the temp of your steak and just know you like medium rare?
Posted on 11/11/16 at 3:24 pm to mofungoo
quote:
Pittsburgh rare, still mooing.
My dad says this when I cook him steaks or burgers at my house
He likes it to "moo on his plate".
Posted on 11/11/16 at 3:30 pm to Hammertime
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
what, that's retarded! i've never not been asked how i prefer my steak and i've been to some pretty highly rated steak houses
This post was edited on 11/11/16 at 3:32 pm
Posted on 11/11/16 at 3:31 pm to Hammertime
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
So fricking stupid.
Posted on 11/11/16 at 3:32 pm to stlslick
quote:It's almost like you didn't read a single word he wrote.
he's a moron
you can get great fresh seafood in midland/midwest.
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers. this isnt the 1980's.
This post was edited on 11/11/16 at 3:34 pm
Posted on 11/11/16 at 3:33 pm to stlslick
quote:
you can get great fresh seafood in midland/midwest.
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers. this isnt the 1980's.
Some of the best seafood I've ever had, including fresh oysters, was in the high desert of Albuquerque, flown in daily from all three coasts.
This post was edited on 11/11/16 at 3:35 pm
Posted on 11/11/16 at 3:36 pm to Bench McElroy
I read that book, interesting life story and some wild stories.
I wonder if the fish on a Monday thing is only for New York City? He started off on Cape Cod.
I'm willing to bet that up there, Cape Cod, AND down here in Louisiana, we have fishermen going out every day of the g. d. week in many places, maybe not all of them, but still.
I wonder if the fish on a Monday thing is only for New York City? He started off on Cape Cod.
I'm willing to bet that up there, Cape Cod, AND down here in Louisiana, we have fishermen going out every day of the g. d. week in many places, maybe not all of them, but still.
Posted on 11/11/16 at 3:38 pm to RedPop4
quote:
I read that book, interesting life story and some wild stories.
What's it called?
Posted on 11/11/16 at 3:39 pm to Deactived
Nobody is more full of shite than hammertime
Posted on 11/11/16 at 3:42 pm to blzr
quote:
What's it called?
Great read
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