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:



Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
in-laws. I ordered a T-bone rare; I told my waitress "That I meant 'RARE.'"
Our dinners arrived and my steak was on the far side of med well almost
well. It was a skimpy 1/4" thick and looked to have been cooked only one
side. I sent it back and then received a steak cooked to the proper doneness
of rare. But the filet side of the steak was about the size of walnut and it
was about 1" thick. The tail of the second steak was all fat and gristle, at
least a 1/5 of the steak went into trash. The rest of my party had already
finished their meals and I need to eat it. If I had been alone or just my
wife I would have sent it back again.



The manager explained that it was out of his hands as the t-bone is not cut
in house. Okay is your intention to deceive the customer into thinking he is
getting a fresh steak when you are serving frozen second quality steaks.
Take the t-bone off the menu, put a sticker on the menu saying frozen steak,
or cut them in house. Your servers talk up that the steaks are fresh cut in
house. What else are you deceiving me about? You have fresh cut steaks in
the meat case as you come it. What is the deal? Why do I have to cut into my
steak and let all of the juices run out onto the plate to check that it is
cooked properly?



I am not happy about this practice of getting a frozen steak when I am led
to believe that it was fresh. You web page starts with, "Texas Roadhouse
proudly serves up the freshest cut steaks..." you need to change this too.
Except the T-bone, which is frozen and second quality compared to your other
steaks. The menu says "Hand Cut Steaks in House" and "Specially aged grain
fed beef, hand-cut at each location...", and "Hearty steaks, hand cut daily
at each restaurant." Three times you push this fact onto the customer. Three
times you lied to me. WHY? Again what other half truths and lies fill you
menu? As a master chef I know why you do this. Money, the cost of insurance,
your bean counters said we can't put a meat saw into restaurant because the
meat cutters will be cutting off their fingers. But we have to have a T-bone
on the menu because we are a Texas Style Steakhouse. So you decided to lie
and mislead. I am waiting to hear from you why I should have my friends and
family eat at your restaurants. If you cut corners on your highest priced
item what are you doing to the rest of the menu? I eagerly wait for your
explanation.



Additional problems with our meal included steamed vegetables that were too
raw to get a fork into them. I don't mean thru but too hard to even get fork
to sink into them.


Waiting for Response

Master Chef Richard Campbell

I will share their response with you as well.

Chef

"Master Chef Richard Campbell" > wrote in
message . ..
> 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.

<snip>

As a matter of interest how much do they charge for a T-bone?

"Anthony" > wrote in message
news
>
> "Master Chef Richard Campbell" > wrote in
> message . ..
>> 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.
>
> <snip>
>
> As a matter of interest how much do they charge for a T-bone?
>

It was $17.99.

Chef

"Master Chef Richard Campbell" > wrote in
message news:4TPsc.12964> >
> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
So, it's $17.99 for an 18oz USDA Choice T-bone, the price including two
sides. Allowing $16 for the meat, they're selling it to you at about $14 a
lb. If you're a master chef (although I confess I've no idea what that
means) I assume you know about restaurant management and can figure that
they must be paying about what? $5 a lb? I wonder just what you expected
for that. Seems to me that no matter what the menu hype, one always has to
temper expectations according to the price.

"Master Chef Richard Campbell" > wrote in
message y.com...
> "Anthony" > wrote in message
> news
> >
> > "Master Chef Richard Campbell" > wrote in
> > message . ..
> >> 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.
> >
> > <snip>
> >
> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
Ya know, I'll bet they're not from Texiz either.
Jack (who is)

> > As a matter of interest how much do they charge for a T-bone?
> >
>
> It was $17.99.
>
> Chef
>
>


$17.99 gets you a Sizzler Steak in Fresno. With unlimited Texas toast! And
non-dairy topping and imitation bacon bits on your spud. Woohooo!

I doubt you even got a Choice grade steak. Probably Select.

Two nice thick Choice T-Bones at Costco or Sams runs 24 bucks these days at
7.99 to 8.99/lb.

You gotta pay 29 bucks plus to get the good Prime steak at a fine
restaurant.

And the

Spud comes with it.

In article >, "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.
<snip rest>

These Faux Tex joints are a dime a dozen nowadays. Go for the peanuts
and beers and order the burgers. I have yet to find a steak at one of
these done rare or right.
They oughta comp ya the whole ticket.

monroe(btdt)

"Master Chef Richard Campbell" > wrote in
message . ..
> 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:
>
>

<whining and sniveling snipped>

>

>Master Chef Richard Campbell

What a crock of shit. Who appointed you a "master chef" and why do you think
anyone on this group would care? You got a bad meal at some ****ant
restaurant and you want to announce it to the whole world. Anyone with the
vaguest pretensions to being a chef, master or not, would stay away from any
"Texas Steakhouse" like the plague. Get a life fer chrissakes!

--
Peter Aitken
Master radish peeler and water boiler.

..

>It was $17.99.
>
>Chef

I don't see what the problem is. They got their money; you got your chance to
mouthe off and pontificate. Good value for everyone.

Neil

"Master Chef Richard Campbell" > wrote in
message . ..
> Hi all,
>
>
> Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
> in-laws. I ordered a T-bone rare; I told my waitress "That I meant
'RARE.'"
> Our dinners arrived and my steak was on the far side of med well almost
> well. It was a skimpy 1/4" thick and looked to have been cooked only one
> side. I sent it back and then received a steak cooked to the proper
doneness
> of rare. But the filet side of the steak was about the size of walnut and
it
> was about 1" thick. The tail of the second steak was all fat and gristle,
at
> least a 1/5 of the steak went into trash. The rest of my party had already
> finished their meals and I need to eat it. If I had been alone or just my
> wife I would have sent it back again.
>

Never cop an attitude with your food server("I told my waitress that I meant
RARE") and never send food back to the kitchen.
Either course of action is likely to get you someone else's DNA in your food
or your steak can "accidently" hit the floor before being served.

"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:
>
[letter snipped to preserve bandwidth]

> I will share their response with you as well.
>
Good thing you were sedated or the letter would have REALLY been strong.
Good thing you're currently crippled, or you might have kicked someone's
ass.

I've sent a lot of food back over the years. Ya get whacha ordered or the
chef gets ta eat it. I don't send letters, I just embarrass everyone who's
at the table with me. Have ya ordered special diet on an airline? They were
ready to chuck me at 30,000 feet!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

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

Yo- Grandmaster C. Probably could have used an English grammar course
or three when you went to cooking school don't ya think? You're letter
has to be the funniest complaint letter ever! BTW which restaurant can
we experience your Master skills? We're in the Chicago area.

> Yo- Grandmaster C. Probably could have used an English grammar course
>or three when you went to cooking school don't ya think? You're letter
>has to be the funniest complaint letter ever! BTW which restaurant can
>we experience your Master skills?

Keep building those glass houses!

"Master Chef Richard Campbell" > wrote in
message . ..
> 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:
>
Lies snipped,

Dear ****wit "Master Chef",

Your constant complaining and interference with our staff
was the real problem night before last.
FYI, we all wiped our ass with that second steak
since you didn't like our cheap as shit first offering.
PS, we went to the Vietnamese market to get it
and God only knows what it actually was.
Not that a "Master Chef" would know, as you
wolfed it down like HALF the first steak.
We hope you and your ******* crew NEVER RETURN!!!

Cordially,
Ben Laten
Owner, Texis Rhoadhouse

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:
>
>
>
> Tonight I went to the East Peoria Texas Roadhouse with my wife,
> child, and in-laws. I ordered a T-bone rare; I told my waitress "That
> I meant 'RARE.'" Our dinners arrived and my steak was on the far side
> of med well almost well. It was a skimpy 1/4" thick and looked to
> have been cooked only one side. I sent it back and then received a
> steak cooked to the proper doneness of rare. But the filet side of
> the steak was about the size of walnut and it was about 1" thick. The
> tail of the second steak was all fat and gristle, at least a 1/5 of
> the steak went into trash. The rest of my party had already finished
> their meals and I need to eat it. If I had been alone or just my wife
> I would have sent it back again.
>
>
>
> The manager explained that it was out of his hands as the t-bone is
> not cut in house. Okay is your intention to deceive the customer into
> thinking he is getting a fresh steak when you are serving frozen
> second quality steaks. Take the t-bone off the menu, put a sticker on
> the menu saying frozen steak, or cut them in house. Your servers talk
> up that the steaks are fresh cut in house. What else are you
> deceiving me about? You have fresh cut steaks in the meat case as you
> come it. What is the deal? Why do I have to cut into my steak and let
> all of the juices run out onto the plate to check that it is cooked
> properly?
>
>
>
> I am not happy about this practice of getting a frozen steak when I
> am led to believe that it was fresh. You web page starts with, "Texas
> Roadhouse proudly serves up the freshest cut steaks..." you need to
> change this too. Except the T-bone, which is frozen and second
> quality compared to your other steaks. The menu says "Hand Cut Steaks
> in House" and "Specially aged grain fed beef, hand-cut at each
> location...", and "Hearty steaks, hand cut daily at each restaurant."
> Three times you push this fact onto the customer. Three times you
> lied to me. WHY? Again what other half truths and lies fill you menu?
> As a master chef I know why you do this. Money, the cost of
> insurance, your bean counters said we can't put a meat saw into
> restaurant because the meat cutters will be cutting off their
> fingers. But we have to have a T-bone on the menu because we are a
> Texas Style Steakhouse. So you decided to lie and mislead. I am
> waiting to hear from you why I should have my friends and family eat
> at your restaurants. If you cut corners on your highest priced item
> what are you doing to the rest of the menu? I eagerly wait for your
> explanation.
>
>
>
> Additional problems with our meal included steamed vegetables that
> were too raw to get a fork into them. I don't mean thru but too hard
> to even get fork to sink into them.
>
>
> Waiting for Response
>
> Master Chef Richard Campbell
>
> I will share their response with you as well.
>
> Chef


Hey, you my Bubba and all that, but if the place sucks.....just don't go
back.

**** a buncha worrying about how your were treated. Next time you go in
there, they'll wipe their asses with your steak before they (under / over)
cook it.

TFM®

On Wed, 26 May 2004 00:41:39 GMT, "Sue" > wrote:

>
>"Master Chef Richard Campbell" > wrote in
>message . ..
>> Hi all,
>>
>>
>> Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
>> in-laws. I ordered a T-bone rare; I told my waitress "That I meant
>'RARE.'"
>> Our dinners arrived and my steak was on the far side of med well almost
>> well. It was a skimpy 1/4" thick and looked to have been cooked only one
>> side. I sent it back and then received a steak cooked to the proper
>doneness
>> of rare. But the filet side of the steak was about the size of walnut and
>it
>> was about 1" thick. The tail of the second steak was all fat and gristle,
>at
>> least a 1/5 of the steak went into trash. The rest of my party had already
>> finished their meals and I need to eat it. If I had been alone or just my
>> wife I would have sent it back again.
>>
>
>Never cop an attitude with your food server("I told my waitress that I meant
>RARE") and never send food back to the kitchen.
>Either course of action is likely to get you someone else's DNA in your food
>or your steak can "accidently" hit the floor before being served.
>

Sue,

I dunno...I would say it depends on the place and your attitude when
you send the food back. While I have seen cooks and chefs bitch and
moan, if an order was sent back for good reason (and cooked improperly
was a good reason) they would redo the order and wouldn't add
additional bodily fluids to it.

Now if the waitress came back to the kitchen and said "the real
a**hole on table twelve has a bug up his butt and is demanding we redo
his meal" that might be a different situation.

Then again, I think most of the places I worked were a step or two
more upscale than this particular 'Texas Roadhouse".

(DISCLAIMER: FWIW, Chef Juke is a nickname, not a professional
title...While I studied culinary arts for 3 years, most of my
restaurant experience was in the front of the house - Just sayin..)

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke > wrote:
> [ . . . ]
> (DISCLAIMER: FWIW, Chef Juke is a nickname, not a professional
> title...While I studied culinary arts for 3 years, most of my
> restaurant experience was in the front of the house - Just sayin..)
>
Well, (not a professional, FWIW) Chef Juke, I'm impressed! So you do yer
Qin' in front of the house, not on the back 40? Must not be many drive-bys
in yer neck o' the woods!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

>"Master Chef Richard Campbell" >
wrote in
: >message . ..
: >> Hi all,
: >>
: >>
: >> Tonight I went to the East Peoria Texas Roadhouse with my
wife, child, and
: >> in-laws. I ordered a T-bone rare; I told my waitress "That I
meant
: >'RARE.'"
: >> Our dinners arrived and my steak was on the far side of med
well almost
: >> well. It was a skimpy 1/4" thick and looked to have been
cooked only one
: >> side. I sent it back and then received a steak cooked to the
proper
: >doneness
: >> of rare. But the filet side of the steak was about the size
of walnut and
: >it
: >> was about 1" thick. The tail of the second steak was all fat
and gristle,
: >at
: >> least a 1/5 of the steak went into trash. The rest of my
party had already
: >> finished their meals and I need to eat it. If I had been
alone or just my
: >> wife I would have sent it back again.
<snip>

Bummer! I've eaten at that same T. Roadhouse a few times. We've
always received good food - although most times there is
something about the order that gets messed up... loaded potato
came plain...fries or something else on the plate after
requesting whichever NOT be on the plate... <shrug>

For those of you that don't know... the Peoria area is KNOWN for
typically having Crappy service and mediocre food.

I have no idea why this is so... perhaps because most of the
people in the food service business around here don't care and/or
maybe don't know any better... I too, am constantly complaining
about similar experiences. Don't even get me started about the
lack of or the going overboard on seasoning...!! Many of you
have seen my occasional tagline of "living in Armpit, Illinois".
Folks, we're * not * kidding... there is a weird cloud of apathy
and even stupidity surrounding this area. Hmmm, maybe I should
be getting more excited about returning to Florida...! At least
the food is good down there. <G>

Cyndi
<Remove a "b" to reply>

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

"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"?

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

>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
````````````

"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.

"Rick & Cyndi" > wrote:
> [ . . . ]
> For those of you that don't know... the Peoria area is KNOWN for
> typically having Crappy service and mediocre food.
>
> I have no idea why this is so... perhaps because most of the
> people in the food service business around here don't care and/or
> maybe don't know any better... []

Or they believe that the customers in the Peeonme area don't care and/or
maybe don't know any better.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"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.

Harry Demidavicius wrote:

> As a person who likes their steaks 'blue', I always provide the
> obligatory warning about sending it back. (...)

I have had good luck getting an actually rare steak by ordering
it "MOO" or "still trying to get away". Anyway the original
poster was probably an fired employee trying to get even.

The worst transgression I have ever experienced at a restaurant
was after ordering the "swordfish special" at the Landmark on
Chincoteague Island. The large group I was part of must have
looked like a bunch of tourist and therefore prey for the locals
that have to work two or three jobs during the on season. When
the special arrived it took about two bites for me to realize
that my meal was bluefish in a cream sauce. I've eaten a lot of
bluefish but always gotten it dirt cheap or off the hook free.
(keep your fingers away from those sharp teeth) I didn't
say anything but have never gone back and warned others away.

The transgressors are probably gone by now so I might give them a
second chance were I to pass that way again. rms

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

In article >, rms > wrote:
>Harry Demidavicius wrote:
>The worst transgression I have ever experienced at a restaurant
>was after ordering the "swordfish special" at the Landmark on
>Chincoteague Island. ...

I've had two particularly bad ones - one, (using the word
"restaurant" loosely) was at a Sizzler. I've never liked the
place. Everyone else wanted to go there, so, grumbling, I
allowed myself to be dragged along. They had a baby-back ribs
special, so I ordered that. It was smallish ribs, but *not*
baby-back, and they were not barbecued. They had been baked in
what seemed like, heaven help me, Shake-n-Bake with Lowrey's
Seasoned Salt.

I have since laid down the law: No I Will Not Enter A Sizzler.
If You Must Go There Take Me Home First.

The real worst one was at a brand new Hungry Hunter on its
opening day: (1) order the advertised prime rib special, wait
for over 30 minutes to be told they were out. (2) order filet
instead; after my wife was done eating, it arrived, a lump of
gristle I couldn't even saw through with the steak knife.
(3) Try for scallops. Get cold, raw scallops. Very cold.
Crunchy un-thawed ice crystals in the middle. It was a couple
of years before I would consent to enter any Hungry Hunter
again, but they've been fine every time I've been to one since.
That one must have been going through some very bad opening-day
problems.

--
"Centralization doesn't scale." Mike Van Pelt
-- Eric S. Raymond mvp at calweb.com
KE6BVH

rms wrote:
> Harry Demidavicius wrote:
>
>> As a person who likes their steaks 'blue', I always provide the
>> obligatory warning about sending it back. (...)
>
> I have had good luck getting an actually rare steak by ordering
> it "MOO" or "still trying to get away".

pass the paper towels..... monitor and cleanup needed in Louisiana




---
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>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."

"Mike Van Pelt" > wrote in message
...
> In article >, rms > wrote:
snip
>
> The real worst one was at a brand new Hungry Hunter on its
> opening day: ,,,,,,,,,,,,,,,snip
>
There is one more commandment that Moses didn't
think was important enough to include, never the less.....
11: Thou shalt not enter a restaurant before the thirtieth day,
and he who enters on the first day must be stoned, or sumpthin'

On 27 May 2004 00:08:55 GMT, Mike Van Pelt wrote:

> In article >, rms > wrote:
>>Harry Demidavicius wrote:
>>The worst transgression I have ever experienced at a restaurant
>>was after ordering the "swordfish special" at the Landmark on
>>Chincoteague Island. ...
>
> I've had two particularly bad ones - one, (using the word
> "restaurant" loosely) was at a Sizzler. I've never liked the
> place. Everyone else wanted to go there, so, grumbling, I
> allowed myself to be dragged along. They had a baby-back ribs
> special, so I ordered that. It was smallish ribs, but *not*
> baby-back, and they were not barbecued. They had been baked in
> what seemed like, heaven help me, Shake-n-Bake with Lowrey's
> Seasoned Salt.
>
> I have since laid down the law: No I Will Not Enter A Sizzler.
> If You Must Go There Take Me Home First.
>
> The real worst one was at a brand new Hungry Hunter on its
> opening day: (1) order the advertised prime rib special, wait
> for over 30 minutes to be told they were out. (2) order filet
> instead; after my wife was done eating, it arrived, a lump of
> gristle I couldn't even saw through with the steak knife.
> (3) Try for scallops. Get cold, raw scallops. Very cold.
> Crunchy un-thawed ice crystals in the middle. It was a couple
> of years before I would consent to enter any Hungry Hunter
> again, but they've been fine every time I've been to one since.
> That one must have been going through some very bad opening-day
> problems.

This may not be a transgression, but it was a bit strange. At a very nice
restaurant in the Mountains, after a meal our waiter invited my wife and I
out to his truck, where he opened his cooler and gave us each a beer and
then commenced to run down the ownership of the restaurant. His main
complaint was the owner's wife who worked also as a waitress shared the
tips with the rest of the wait staff.

The next time we went to that restaurant he wasn't there.


--
JakeInHartsel

Food, The Art Form that You Can Eat

"Mr. Wizard" > wrote in message
. ..
>
> "Mike Van Pelt" > wrote in message
> ...
> > In article >, rms >
wrote:
> snip
> >
> > The real worst one was at a brand new Hungry Hunter on its
> > opening day: ,,,,,,,,,,,,,,,snip
> >
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'
>
>

I've gotten a couple of invites to opening night dinners at a couple of
restaurants. The deal usually is that the food is free or half-price and
whatever is paid goes to a local charity. It makes for an interesting meal.
All the servers tend to be a little too cheerful, way to many people stop by
to ask how everything is, and the service can be a tad slow. But that's the
whole point; it's the first time the whole crew has worked together, and the
cooks are still trying to figure out what goes on which plate.

It's a pretty good way to figure out if I ever want to go back again.

On 27 May 2004 00:08:55 GMT, (Mike Van
Pelt) wrote:

> The real worst one was at a brand new Hungry Hunter on its
> opening day: (1) order the advertised prime rib special, wait
> for over 30 minutes to be told they were out. (2) order filet
> instead; after my wife was done eating, it arrived, a lump of
> gristle I couldn't even saw through with the steak knife.
> (3) Try for scallops. Get cold, raw scallops. Very cold.
> Crunchy un-thawed ice crystals in the middle. It was a couple
> of years before I would consent to enter any Hungry Hunter
> again, but they've been fine every time I've been to one since.
> That one must have been going through some very bad opening-day
> problems.

I've only had hamburgers at sizzler (haven't been there in
yeaers) and never have been to Hungry Hunter... yes, there
is one nearby.

That's what's wonderful about living in a true urban area.
You're not held hostage to chains.


Practice safe eating - always use condiments

On Wed, 26 May 2004 20:29:55 -0600, Glenn Jacobs
> wrote:

> His main
> complaint was the owner's wife who worked also as a waitress shared the
> tips with the rest of the wait staff.


Why on earth would he complain about that? Did he divulge?


Practice safe eating - always use condiments

When I was in Utah, someone suggested we get take-away from this "outback
steakhouse" place. Since half of us was aussies, we wanted to try this
allegedgly australian food. The Americans went off to get the food. What
they came back with was the weirdest stuff I've ever seen. Definitely NOT
australian, not from anywhere since the 60s, anyway. I believe carpetbag
steak was popular in the 50s but the rest of it was pure USA.
And that fuggin' Bloomin Onion gave me the trots. We don't eat that kind of
stuff here. Yuck.

ant