Monday, February 4, 2013 8:28:11 PM
@5cats: I'd always assumed that`s what a blue rare was - basically just putting it on the grill so it has lines. I like it a little more than that, but if it`s not bloody I`m not impressed. I just cannot for the life of me know how someone cannot tell the difference between medium-well and rare. I could have gotten a chimp to do a better job. I`m always polite and friendly to wait staff, and even though I`d never been there before I only tip poorly when service is bad. Oh well, it`s not like I`m eating there again.
Monday, February 4, 2013 8:01:04 PM
@patchy, @MeGrendel (& @McGovern too!) With my years of working in many restaurant kitchens, (not as a chef however) I've learned how to tell the "wellness" apart! It`s an art, really.
A chef friend had this experience: A guy kept sending back his "blue rare" steaks as overcooked. My friend put some cooking oil on the grill (causing a small fire) scortched one side, then the other, and sent it out. The guy said it was the best steak he`d ever had! Became a regular customer. It wasn`t "blue rare" it was RAW! But it`s illegal to serve raw steaks (afik) in Canada.
I prefer "medium" which is probably the hardest to get right...
Monday, February 4, 2013 12:20:08 PM
@Megrendel: Ah, something we agree on - steak. I didn't go to Applebee`s for the steak specifically, I was on a trip going skydiving with some friends and we were waiting for winds to die down and Applebee`s was the only restaurant nearby that looked reputable, as I had recently had a bad experience at a mom-and-pop restaurant the week earlier. But seriously, how can you f*ck up a rare steak?