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When do you send back a steak for being under/over cooked?

I had the opposite, when I was a server, I had a customer who wanted his steak "rare"
I brought their plates and he literally grabbed my wrist and had me wait while he cut into the steak...a perfectly rare steak, he said "sorry this is too well done"
brought it back... another steak was fired up, same scenario... too well done... I went back to the kitchen, they looked at me like I was crazy and threw a steak on the flat top, barely kissed it on both sides, raw in the middle (just to be a smart ass) and lo and behold, FINALLY a perfect steak...
"now this is RARE!"
(I wasn't going to tell him, "no, it's not rare it's raw" because you know the customer is always right... right?)

Sep 10, 2014
cgarner in General Topics

When do you send back a steak for being under/over cooked?

" had to use A-1 to get it down"

NOOOOOO!!!!

(that steak must have been pretty well incinerated)

Sep 04, 2014
cgarner in General Topics

When do you send back a steak for being under/over cooked?

effort? no
aggravation? yes
inconvenience? yes

it's a pain to send back food, your dining partners are pretty much finished eating by the time you get your food
they feel awkward eating in front of you, so then you get the pity
"here, have some of this" from everyone at the table
you can
A) say "no that's okay" and nibble on the bread or sit there an eat nothing, making your dining partners more uncomfortable
B) take what their offering, eat it and then you're barely hungry enough to eat 1/3 of your freshly cooked steak

THEN when the steak does arrive and they're all done eating (or nearly) you're the one that's holding up the table....
"dessert? well, MAYBE.... we'll see when cgarner's done eating"

Sep 04, 2014
cgarner in General Topics
1

Lard, Beautiful Lard!

I have all kinds of rendered fats in my fridge... but no "lard" per se. (a nice size tub of bacon grease though!)

generally I use what I've rendered myself to cook with.

I have bought lard, El Mexicano brand for tamales, but I think I'm going to have to start rethinking that and rendering my own after reading the ingredients

Sep 03, 2014
cgarner in General Topics

Unusual..but delicious...ice cream flavors

Wow, old thread resurrected

Gerenser's in New Hope, PA recently closed, they had a rosepetal ice cream which was heavenly

Capogiro in Philadelphia (gelato) has some 'exotics' which I love, they're seasonal
one location today has Rosemary Honey Goat Milk
I love Capogiro! Love trying new flavors there and none disappoint

Sep 03, 2014
cgarner in General Topics

When do you send back a steak for being under/over cooked?

My husband and I were at a very nice restaurant, it was kind of late, but not ridiculously so
I ordered a rib-eye (one of my two favorite cuts) asked for it rare, my husband got a filet, he asked for his medium… his was perfectly cooked for his liking, but they probably left my steak on just as long as his two inch thick filet, mine barely even had any pink in the middle.

The ONLY time I’ve ever sent a steak back (it’s hard to screw up rare)

What did I get in return? the mangled looking end piece, which had a huge vein of gristle trough the middle

When did I get it? in time for my husband to have completely finish his steak and I completely finished my ‘ala carte’ side of lobster mashed potatoes (which weren’t really all they were hyped up to be)

The waiter had a pained look while he put the plate down in front of me and forewarned me that this was the “last” rib-eye they had left in the kitchen….

For my trouble… the waiter took off one of my two glasses of wine

Yeah, I’m NEVER sending a steak back again

Sep 03, 2014
cgarner in General Topics

DIrty Family Secrets

French toast with fig jelly and European farmer's cheese
Oh my, that sounds like something I would DEVOUR!

Aug 27, 2014
cgarner in General Topics

DIrty Family Secrets

My step son eats a sleeve of Ritz crackers and an entire stick of butter!

he puts the cold pats on them like a slice of cheese
(I can feel my arteries hardening just as I describe it)

Aug 25, 2014
cgarner in General Topics

Milk in bags ... Are Canadians weird, or are Americans the weirdos?

http://www.merrymead.com/milk.php

is this the place? I grew up on this milk and was sad when they switched over from the plastic bags
(best.milk.ever!
)(doh i'm asking a question on a response from years ago!)

Aug 25, 2014
cgarner in General Topics

Just ate lobster for the first time

crab crackin' with friends is a social experience
sitting outside at a picnic table covered in paper, with a little mallet and a pick, and some good beer or a white sangria some corn and tomato salad on the side, good music playing in the background of friendly conversation.

Bahn Mi in the Western 'burbs?

Pho & More on Main St Lansdale (Montgomery Commons Shopping center) has a pretty good bahn mi, but it's not on the regular menu

I've had excellent Bahn Mi at Saigon2, on route 309 in Hatfield, (across from the Walmart shopping center) but they're not consistent.

I like the chargrilled pork best, but sometimes it's just ALL gristle

both places have an excellent roll, and fresh herbs

Aug 20, 2014
cgarner in Philadelphia

Mazia - new Korean proletarian food in North Wales

I'm not very familiar with Korean food, but the broth and pickles are served with most of the orders I've gotten in the Assi Plaza food court Korean restaurant

Aug 20, 2014
cgarner in Philadelphia

The decline of the Italian Hoagie

White House slices their meat too thick for my liking, but.... those FORMICA Bakery ROLLS! OMG!

I am a HUGE fan of their bread

Aug 19, 2014
cgarner in Philadelphia

Eating Raw Oysters, Is it safe?

Interesting Article... too bad I don't like my oysters with tabasco or mignonette, however I just found that the acidity only deactivates V. cholerae
(from the food and agricultural organization of the United Nations published 2009, maybe there have been new findings since)

V. vulnificus
Survival: More sensitive to environmental
conditions than other Vibrio spp.
Can survive well under refrigeration by entering
“Viable but non culturable” (VBNC) state
Survives quite well in oysters at 0–4oC
Survives to pH 5 at low salinity
Inactivation:
Inactivated by mild heat treatment and low pH
D45°C = 50 mins
D51°C = 10 mins
A low temperature pasteurization (50oC) for 10
mins is effective in inactivating the organism in
oysters
Freezing reduces the organism in oysters by 95 –
99% but survivors remain fairly stable during
frozen storage.
Inactivation at low pH is slower at lower
temperatures.
Inhibited by some but not all preservatives.
Depuration is ineffective
Relaying shellfish to higher salinity environments
can reduce pathogen numbers
Irradiation is effective and the irradiation dose can
be reduced if used at higher temperatures e.g.
increasing from 25 to 40oC means that
approximately half the dose has the same killing
effect.

Aug 13, 2014
cgarner in General Topics

Leave the gun, take the cannoli...

https://www.youtube.com/watch?v=Qrgm0...

if you're offended by "language" don't watch
LOL
"Artie Bucco Would Like You to Try Some Food"

Aug 13, 2014
cgarner in Food Media & News
1

What to do when steak (or other meats) are served cold?

"This is usually a service, rather than a kitchen issue."

If the internal temp of the steak is how the patron ordered it, and the outside of the steak is cool or cold, then you are exactly correct.

Aug 13, 2014
cgarner in Not About Food

Memorable food stories

mmmm, that sounds delicious!

Aug 12, 2014
cgarner in General Topics

Memorable food stories

that was so nice of him!
what a wonderful time that must have been

Aug 12, 2014
cgarner in General Topics

Eating Raw Oysters, Is it safe?

I realize I am jumping in on a two year old conversation... but I have really picked up on a difference in flavor and texture in the same type of Oyster eaten now in August than when I have them in cooler months. Cape May salts taste cleaner, sweeter, less briny and aren't so (I hate to use this term but it works here) "flabby" in winter time as they are in the middle of the summer.

I just resolved myself this weekend after two of the 6 that I ordered just didn't taste as good to me, that I would wait until at least November for the water to get cold before I eat them again.

As was said, it makes sense that the flavor changes. the 'life' of the water in the Delaware Bay would be vastly different in cold weather as it is in warm weather... as the water changes, the flavor of the oysters in that water, stand to reason, would change as well

Aug 12, 2014
cgarner in General Topics

Philly chef comes clean about his addictions

Drug and alcohol abuse used to be pretty common in the back of the house of many restaurants, even high end ones. I applaud him for getting the help he needed.

Aug 12, 2014
cgarner in Philadelphia

Memorable food stories

My then-boyfriend and I took a vacation to Israel and Italy… we missed our connecting flight from Fiumicino airport to Ben Gurion so we were “stuck” in Italy for a night that we hadn’t planned. The airline put us up in an old hotel in Ostia. We asked the front desk to recommend a restaurant, and call a cab. We got in and went to this restaurant right on the water and dined “al fresco”
The food was delicious the wine was delicious the views were stunning!

In Israel, we met a gentleman by the name of Denny Pinkus. He was an antiques dealer in Jaffa, but we learned so much more about him. he was an author and an artist and all around fascinating, genteel, devoted, loving person.

He took us to a Moroccan restaurant and I had tasted lamb couscous for the first time. Oh my the wonderful, rich, exotic flavors. The restaurant appeared to be as old as Jaffa itself and we ate and talked for hours.

I lost touch with him and understand he passed away a few years ago. I found a picture of him online

Aug 12, 2014
cgarner in General Topics

What food do you wash that you're sure no one else does?

I never used to wash melons, then someone once told me they're grown in chicken poop, and the idea of cutting through chicken poop skin and dragging it through the melon got to me. So now I always wash melons

I also wash chicken before cooking

Yes, I know I'm spreading campylobacter and there's no reason to wash it...but I bleach my counters, cutting boards, etc... so if it makes me feel better then what's the big deal? (and I haven't gotten anyone sick yet)

Aug 12, 2014
cgarner in General Topics

Commercial string cheese left in my purse since the weekend: still safe to eat?

I'd toss it.

Aug 07, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

I'm not a big Yelp fan, but I wish I would have at least checked before going... the concept is great, the food terrible
(all of the reviews for what we had the ramen and the pork chive dumplings, were on point with our experience)

Aug 07, 2014
cgarner in General Topics

Overdosed on Italian Cuisine

my husband will make announcements like this about "Asian" food, because I go on binges where I will drag him to an Indian restaurant, Vietnamese twice in a week, then sushi and some good old fashioned Yeung Chow fried rice... and he asks "can't we just have meatloaf for something for dinner tonight?"

Aug 06, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

I just checked the Philly board and apparently the Ramen scene in my town isn't all that great... will have to look into an NYC trip with my daughter soon for a Ramen quest

Aug 06, 2014
cgarner in General Topics

Does fish stock gel?

mmmm beef tail jello
(why does that sound so delicious to me?)

Aug 05, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

this actually gives me a reason to be happy, at least I can deduct that the bowl which I had is NOT representative of what a good bowl of ramen is SUPPOSED to taste like, and I can move on to go try and find a good bowl
(I love soup!)
thank you for the descriptions of the different broths and explaining that the accouterments do not necessarily dictate which broth will be used

Aug 05, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

The broth was bland, virtually no saltiness that I was hoping for and the only discernible flavor (despite the brown-ish color) was a faint hint of Kombu/seaweed

here is the menu

http://garcesgroup.com/pdf/revel/yubo...

Aug 04, 2014
cgarner in General Topics

Does fish stock gel?

this might be a terribly naïve question, but when you buy gefilte fish in a jar, the broth is jellied, right?

Is that done from the bones and such of the fish to make the broth/stock?

(this coming from a goy, who served piping hot gefilte fish for Passover once)

Aug 04, 2014
cgarner in General Topics