"Becca" > wrote in message
...
> Next time you write a letter of complaint, keep it short. Nobody wants
> to read all of that. Say it in 200 words or less.
>
> Did you really think they had fresh steak? For real?
>
> I never tried Texas Roadhouse, I hear they play Country music.
>
> Becca

Yes complaint letters should be short, plus:
Stick to the facts, what happened and what did you want/expect. Try to
leave emotion out of it.
Say what recompense you expect.
Any decent business will welcome such information, and will want to do what
it takes, within reason, to make you happy.

In article >, "Anthony"
> wrote:

> "Becca" > wrote in message
> ...

> > Did you really think they had fresh steak? For real?

> Yes complaint letters should be short, plus:
> Stick to the facts, what happened and what did you want/expect. Try to
> leave emotion out of it.
> Say what recompense you expect.
> Any decent business will welcome such information, and will want to do what
> it takes, within reason, to make you happy.


If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
big steak, or a tender steak.

Frankly, I thought the original post had more holes than Swiss cheese.
What's a "master chef"? It sounds like a self-granted title. Who would
call themselves a master chef and admit to eating at a roadhouse? Who
would call themselves a master chef in a letter of complaint to said
roadhouse? What master chef would fail to realize that you can't hand cut
a T-bone steak because knives won't cut through the bone? The web page I
looked at (and I didn't look very hard) said the steaks were cut daily.
This is the oldest ruse in the book. Of course they are cut daily, but
which day? Finally, he gives no explanation as to why he thinks this
particular steak is frozen. Just all of a sudden he goes from fresh to
frozen. Finally, as someone else already commented, when you get an 18oz
steak for US$18, including two sides, you can't expect much.

--
Dan Abel
Sonoma State University
AIS

(Dan Abel) wrote:

>Frankly, I thought the original post had more holes than Swiss cheese.
>What's a "master chef"? It sounds like a self-granted title.

In this instance it probably is self granted. However; you might take
a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
and Micheal Ruhlman's excellent Soul of a Chef
(http://www.amazon.com/exec/obidos/tg.../-/0141001895/).

D.
--
Touch-twice life. Eat. Drink. Laugh.

"Derek Lyons" > wrote in message
...
> (Dan Abel) wrote:
>
> >Frankly, I thought the original post had more holes than Swiss cheese.
> >What's a "master chef"? It sounds like a self-granted title.
>
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>
The original posters name is not in the registry of
Certified Master Chefs.
Perhaps he is not even a "Master Liar"?

>spacedog woofed:
>
>"Derek Lyons" wrote:
>>(Dan Abel) wrote:
>>
>> >Frankly, I thought the original post had more holes than Swiss cheese.
>> >What's a "master chef"? It sounds like a self-granted title.
>>
>> In this instance it probably is self granted. However; you might take
>> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
>> and Micheal Ruhlman's excellent Soul of a Chef
>> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>>
>The original posters name is not in the registry of
>Certified Master Chefs.
>Perhaps he is not even a "Master Liar"?

He's obviously a Masturbator.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>spacedog woofed:
>>
>>"Derek Lyons" wrote:
>>
>>>(Dan Abel) wrote:
>>>
>>>
>>>>Frankly, I thought the original post had more holes than Swiss cheese.
>>>>What's a "master chef"? It sounds like a self-granted title.
>>>
>>>In this instance it probably is self granted. However; you might take
>>>a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
>>>and Micheal Ruhlman's excellent Soul of a Chef
>>>(http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>>>
>>
>>The original posters name is not in the registry of
>>Certified Master Chefs.
>>Perhaps he is not even a "Master Liar"?
>
>
> He's obviously a Masturbator.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Reminds me of when I was a kid and came back from Italy on the USS
Constitution. Young men were referred to as "Master" and their last
name. I always wondered how they would have handled the young lad from
the Bates family.


jim

"Mr. Wizard" > wrote:
>"Derek Lyons" > wrote in message
...
>> (Dan Abel) wrote:
>>
>> >Frankly, I thought the original post had more holes than Swiss cheese.
>> >What's a "master chef"? It sounds like a self-granted title.
>>
>> In this instance it probably is self granted. However; you might take
>> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
>> and Micheal Ruhlman's excellent Soul of a Chef
>> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>>
>The original posters name is not in the registry of
>Certified Master Chefs.
>Perhaps he is not even a "Master Liar"?

Good catch... Checking the roster never occurred to me. But then,
given the non-professional tone of the original poster, it never
occurred to me that he was a CMC.

D.
--
Touch-twice life. Eat. Drink. Laugh.

>Good catch... Checking the roster never occurred to me. But then,
>given the non-professional tone of the original poster, it never
>occurred to me that he was a CMC.
>
>D.

I would expect a far more coherent letter from a CMC.
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

Mr. Wizard > wrote:
>The original posters name is not in the registry of
>Certified Master Chefs.
>Perhaps he is not even a "Master Liar"?

I got a frozen lamb shoulder blade chop says he's the Fry Cook
gone and run out of languages to insult.

--Blair
"So now he's working on professions."

On Sun, 30 May 2004 06:43:14 GMT, Blair P. Houghton > wrote:

>Mr. Wizard > wrote:
>>The original posters name is not in the registry of
>>Certified Master Chefs.
>>Perhaps he is not even a "Master Liar"?
>
>I got a frozen lamb shoulder blade chop says he's the Fry Cook
>gone and run out of languages to insult.
>

Or maybe he's just a young thing...

Master: A title given to a boy or young man.
'Miss' is used for young girls and unmarried women.

www.nsw.nationaltrust.org.au/ida/glossary.html

Derek Lyons wrote:
>
> (Dan Abel) wrote:
>
> >Frankly, I thought the original post had more holes than Swiss cheese.
> >What's a "master chef"? It sounds like a self-granted title.
>
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).


FoodTV had a show about a group of chefs taking the Master Chef's exam
(it's a several day event). Most were executive chefs or cooking school
instructors, but there they were sweating it out under pressure and
having their dishes ripped by the examiners.




Brian Rodenborn

"Derek Lyons" > wrote in message
...
> In this instance it probably is self granted. However; you might take
> a gander at http://www.ciachef.edu/alumni/tastin...0304/cmcs.html
> and Micheal Ruhlman's excellent Soul of a Chef
> (http://www.amazon.com/exec/obidos/tg.../-/0141001895/).
>
Soul of a Chef was an excellent book as was his earlier Making of a Chef,
and the qualification is sounds really tough to achieve. It was obvious
from his post that the OP is nothing of the sort, probably just a troll
who's laughing about how his idiotic story got so many of us riled up.

Dan Abel > wrote:
>If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
>big steak, or a tender steak.

Peoria isn't that far from Iowa, and Iowa is still a major
cattle producing state.

I would certainly expect a steak advertised as never frozen
and hand cut to be as advertised, and really tasty.

The fact that the steak was about a quarter of an inch
thick pretty much proves it was hand-cut, and probably off
an unfrozen (if not never frozen) loin, because when meat
is sawed while frozen it comes out a consistent thickness.

Which means "unfrozen and hand-cut" is like "first cold
pressed" or "digital quality". Irrelevant.

--Blair
"Kind of like putting 'Master Chef'
in your own name."