re: Food you should NEVER order at a restaurant according to chef Anthony Bourdain

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Only poors eat steaks at places where you have to tell them what temperature you want

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We've found a poor who doesn't know he's poor.

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Only poors eat steaks at places where you have to tell them what temperature you want

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Hammertime

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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.

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Luckily everyone on this board is an alpha and already knows this.

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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.

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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.'

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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.

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SEAFOOD IF YOU'RE NOT BY THE COAST

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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.

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Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me

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Outback isn't a nice place baw

I doubt the "no fish on monday" rule applies to New Orleans.

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shite is shipped overnight in airplanes and then picked up at airport, and sent out to customers.

That ain't fresh homie

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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.

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Maybe I have this "medium-rare" look thing going for me, but it is understood at nicer places around me

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what place around you?

I've been trying to nearly every nice steak house in the metro area and I don't ever think I HAVENT been asked