Things that are pissing you off- Food & Drink Edition

kwilkinson · Feb 1, 2011

Originally Posted by edinatlanta

May have mentioned this before (or parts of it) but...I went to this fish place here that's pretty popular. I'm guessing it is cause they fry everything and it isn't that expensive.

Anyway, they also have good burgers. I went to one of their places, ordered a burger medium rare.

Waitroness: "Sorry we can't cook it less than medium."
Me: "Just tell them to cook it as rare as you can."
W: "It is county regulation."

I'm dumbfounded as I know this is a lie. Either her manager told her to lie, or lied to her so she could pass it on.

Go to their other location, order a burger.

Figure I'd give it a shot, different location, wait staff seems competent (which was proven false later) etc...

Me: "Can I get it medium-rare".
Waitroness II: "Sorry, we can't do that here."
Me: "Ah, I understand. Any chance you could tell them just to not cook as long as they are used to?"
WII: "yeah, no it is for your safety."

WTF?????!!! I'm drinking at the bar of a restaurant that serves only fried food and they are worried about my "safety"? I eat steak tartare with a raw egg and they are worried about a rare piece of ground beef?

**** them.
They're not protecting you, they're protecting themselves. Liability.

Originally Posted by Ambulance Chaser

IIRC, South Carolina law requires all burgers to be well done. Five Guys cooks their burgers well done as a matter of company policy. You can thank lawyers for this result.

Five Guys have to cook their burgers well done b/c they're only a quarter inch thick.

Dedalus · Feb 1, 2011

Originally Posted by elbatroubadour

LOL! Why does it piss you off and remind you of foodmourn? I read this site sometimes when I need a laugh.

I don't know why it pissed him off, I posted the foodmourn link though. Some of those pictures just look really unappetizing, and I don't know why anyone thinks to themselves 'I'll make some instant stuff and take unflattering pictures of it to post on the Internet.' That was just with a cursory glance though, some pictures do look better than others.

philosophe · Feb 1, 2011

Originally Posted by Huntsman

"Imitation Whipped Cream Flavored Vodka"

The apocalypse is now.

Ewwwwwwwwww! The apocalypse looks dreadful indeed.

Kajak · Feb 1, 2011

Have a stove
Ignore crap resting on back burner since im using the front one
Turn on wrong burner.
apartment fills with smoke

Rambo · Feb 2, 2011

I melted down a plastic pepper mill like that once.

Kajak · Feb 2, 2011

That's exactly what I did. Dinner was all the more frustrating because when I finally finished I had no pepper for my pasta

gomestar · Feb 17, 2011

the fact that there is apparently a market for the written memoirs of restaurant chefs/cooks

SField · Feb 17, 2011

Originally Posted by gomestar

the fact that there is apparently a market for the written memoirs of restaurant chefs/cooks
Why is that a bad thing? There are memoirs written by people of all fields. A successful chef has to be a great artist, leader, and business person. I don't see how those attributes would preclude one from writing an interesting memoire.

mordecai · Feb 17, 2011

and considering that being fucked to death by a horse apparently qualifies one to be the subject of a serious documentary these days...

Piobaire · Feb 17, 2011

Originally Posted by mordecai

and considering that being fucked to death by a horse apparently qualifies one to be the subject of a serious documentary these days...

why u so mad?

gomestar · Feb 17, 2011

Originally Posted by SField

Why is that a bad thing? There are memoirs written by people of all fields. A successful chef has to be a great artist, leader, and business person. I don't see how those attributes would preclude one from writing an interesting memoire.

perhaps, but I don't understand the clamor around "Growing up the meals of my family always inspired me, even though I didn't know it at the time. This is where I found my love for food. By 17 I was working at a restaurant and did a lot of drugs. Now I still work at a restaurant, but do less drugs because I'm actually pretty old."

foodguy · Feb 17, 2011

Originally Posted by gomestar

perhaps, but I don't understand the clamor around "Growing up the meals of my family always inspired me, even though I didn't know it at the time. This is where I found my love for food. By 17 I was working at a restaurant and did a lot of drugs. Now I still work at a restaurant, but do less drugs because I'm actually pretty old."

ha.
actually, i'm reading a couple pretty interesting ones for our book review: grant achatz' and that prune girl.

gomestar · Feb 17, 2011

Originally Posted by foodguy

ha. actually, i'm reading a couple pretty interesting ones for our book review: grant achatz' and that prune girl.
ha, thank you for the article. I was actually referring to the Prune girl in my angst, if only because the annoying "foodies" are acting like it's the next Beatles album. The thing is, her restaurant is only pretty good. Nothing I find particularly worthy of a few published recipes let alone a memoir of its owner's journey. Apparently she is a good writer, thank goodness. I wonder where she would truly be without all of Bourdain's hype. Cancel that, I don't really wonder. "a pastry chef's true stories of trials by fire..." fuuuck me

Alter · Feb 17, 2011

Originally Posted by foodguy

ha.
actually, i'm reading a couple pretty interesting ones for our book review: grant achatz' and that prune girl.

That's a hell of good article, FG.

foodguy · Feb 18, 2011

Originally Posted by gomestar

ha, thank you for the article. I was actually referring to the Prune girl in my angst, if only because the annoying "foodies" are acting like it's the next Beatles album. The thing is, her restaurant is only pretty good. Nothing I find particularly worthy of a few published recipes let alone a memoir of its owner's journey. Apparently she is a good writer, thank goodness. I wonder where she would truly be without all of Bourdain's hype. Cancel that, I don't really wonder.

"a pastry chef's true stories of trials by fire..." fuuuck me

i would disagree to an extent: a good cook does not necessarily mean a good memoirist ... in fact, i think you could probably argue the opposite. they're two different skills. i'd rather read a well-written memoir of a junk man than some hopped-up chef's theories on excellence.

Things that are pissing you off- Food & Drink Edition

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