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I
wouldn't call it a hiatus. But last month I
only made two entries. And it wasn't
anything like taking a break. I was really
busy at work and most of the spare time that
I put aside for updating my website had to
be used for work related activities.
Anyway, I'm back. And so is my
ὰ la carte fridge. It was a real relief to
have it working again. It was offline for an
entire week and it was a really painful
experience for everyone in the kitchen. It's
kind'a like the water heater breaking down
in the middle of winter... or the air
conditioner dying in the middle of summer.
Yeesh! Not pretty!
A lot
of interesting things happened between now
and my previous entry. One of the most
noteworthy stuffs that happened was when
this silly woman sent her steak back.
She
ordered a medium rump, and it was cooked
that way. You can see on the image above.
But she's convinced that it's too raw.
Obviously her idea of a medium steak is one
cooked a lot more. So we offered to cook it
some more but she refused. Her reason was
that the sight of "raw meat" makes her sick.
My goodness!
She
didn't want another steak, or anything else
for that matter. She just went home...
probably to open a can of corned beef.
Hehehe! But she did pay for it though. My
compliments to the waitress who dealt with
her because she insisted that we produced
the dish as she ordered it. There was
nothing wrong with it, and we offered to
cook it further to satisfy her but she
refused therefore she still had to pay.
It
would've been a different story if, say for
example, the steak was over or undercooked.
It happens. To cook a steak correctly you
have to rely heavily on your sense of touch
and timing. It's an imperfect science that
depends mostly on intuition. As much as I
painstakingly try my best to get it perfect
every time I can never be 100% sure unless I
actually cut the steak in half. I'm sure
those of you who like to grill steaks other
than well-done or rare know precisely what
I'm talking about.
That
is why when there's some sort of discrepancy
the first thing I do is cut the steak in
half to see what it looks like inside. 99.9%
of the time I'm right. That woman's steak
was no exception. The only issue was that
she didn't know what a medium steak looks
like and that she's too squeamish to let us
fix it.
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