On Tue, 25 May 2004 21:38:38 GMT, "Master Chef Richard Campbell"
> wrote:

>Hi all,
>
>I get a surprise and was taken out to dinner by my in-laws to the local
>Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
>them. I have yet to hear back but it hasn't been a day yet.
>
>Dear Sir or Madam:
On Tue, 25 May 2004 21:38:38 GMT, in rec.food.cooking you wrote:

>Hi all,
>
>I get a surprise and was taken out to dinner by my in-laws to the local
>Texas Roadhouse. It did not turn out well. Below is a letter that I sent to
>them. I have yet to hear back but it hasn't been a day yet.

Chef's letter snipped

>Chef
>
As a person who likes their steaks 'blue', I always provide the
obligatory warning about sending it back. And that occasionally
happens. I can see where you are ticked and I would have gone to see
the guy in charge of the Front rather than possibly embarrassing my
hosts. One of our better steak house chains, does not cut their
steaks on the property but they are grown, aged and cut to their
specs. The inventory is replenished daily. The meat has never been
frozen.

I wish you luck, but also caution you against publishing a private
letter without the author's permission. It's OK to paraphrase it
["they told me to jump in the lake" in business language]. but no
reprints or direct quotes without permission.

Harry