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re: Food you should NEVER order at a restaurant according to chef Anthony Bourdain
Posted on 11/11/16 at 3:43 pm to TheCaterpillar
Posted on 11/11/16 at 3:43 pm to TheCaterpillar
quote:
That ain't fresh homie
Yea it is. I've picked up live crawfish at a FedEx warehouse in Denver. I suspect expensive fishies are procured even mo fancier. Goob.
Posted on 11/11/16 at 3:44 pm to Hammertime
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
We've found a poor who doesn't know he's poor.
Posted on 11/11/16 at 3:44 pm to Bench McElroy
quote:
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.'
He's recanted this, by the way.
Posted on 11/11/16 at 3:45 pm to Hammertime
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
quote:
Hammertime
Posted on 11/11/16 at 3:47 pm to mofungoo
quote:
Pittsburgh rare
Big 10-4.
Posted on 11/11/16 at 3:53 pm to TheCaterpillar
It makes sense though. Hollandaise sauce is raw egg yolk, butter, and lemon juice. I imagine most places aren't making it on the spot. It is impossible to reheat and boil to kill any bacteria because the egg yolk scrambles.
I got a bit of a stomach ache once, but that's once out of dozens of times. Could have been something else for all I know. Still won't stop me from ordering it.
I got a bit of a stomach ache once, but that's once out of dozens of times. Could have been something else for all I know. Still won't stop me from ordering it.
Posted on 11/11/16 at 4:07 pm to Winston Cup
quote:
quote:
BEEF WELL DONE
Luckily everyone on this board is an alpha and already knows this.
is this guy an alpha?
Posted on 11/11/16 at 4:15 pm to Winston Cup
quote:
Luckily everyone on this board is an alpha and already knows this.
A friend's dad, who was a tip-top Alpha, used to order his rare and then explain he just wanted it thrown on the grill for no more than a minute and then turned over for another minute. Multiple times, when they brought him his steak, he told them it was overcooked and demand they cook one the way he requested. Pretty sure he was a little drunk every time he did it.
Posted on 11/11/16 at 4:35 pm to Bench McElroy
quote:
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.'
To be fair, you don't need to be a world-renowned chef to realize this. I'm already skeptical of anyone ordering steak beyond medium-rare.
quote:
SEAFOOD IF YOU'RE NOT BY THE COAST
Yeah, if it's not something that can be caught in a lake, river, or stream, I'm not ordering it if I'm more than a couple of hours from the nearest ocean, gulf, or sea.
Posted on 11/11/16 at 4:43 pm to LSUTANGERINE
One of my favorite books of all time.
Posted on 11/11/16 at 4:44 pm to Hammertime
quote:
Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me
Outback isn't a nice place baw
Posted on 11/11/16 at 5:03 pm to Deactived
Haven't been to Doris, but looking forward to it. Went to RC about a month ago, and wasn't asked. Nobody was, and unless they spoke up, everything was medium-rare
Posted on 11/11/16 at 5:35 pm to Bench McElroy
I doubt the "no fish on monday" rule applies to New Orleans.
Posted on 11/11/16 at 5:40 pm to Hammertime
Brah you are either lying through your teeth or went to the shittiest RC's (which isn't even that nice of a steakhouse) ever.
Posted on 11/11/16 at 6:00 pm to TheCaterpillar
quote:
shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers.
That ain't fresh homie
I've had live Maine Lobsters shipped to me in Florida.......... That's pretty damn fresh.
Tuna bought dockside is likely to have been dead a day or two..... cleaned and iced immediately. It doesn't have to have been swimming the day before to be fresh.
Posted on 11/11/16 at 6:01 pm to tLSU
quote:
quote:
Only poors eat steaks at places where you have to tell them what temperature you want
We've found a poor who doesn't know he's poor.
The ironic thing is that only the trashiest restaurants that serve a $3 steak are the places that don't ask how u want it cooked and everything comes out medium well
Posted on 11/11/16 at 6:04 pm to Hammertime
quote:what place around you?
Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me
I've been trying to nearly every nice steak house in the metro area and I don't ever think I HAVENT been asked
Posted on 11/11/16 at 6:05 pm to SuperSaint
He went to Ruth's one time!!
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