LogFAQs > #886759657

Frolex posted...

A $100 steak shouldn't taste the same as what you make at home just because you want it extra rare or ask for a different side. That's what I'm talking about, the idea that somehow a dish goes from gourmet to bland the instant you change something. Now, sometimes customers can be dicks, sure. I won't fault someone for rebuking a customer that's complaining that they can't have their burger animal style. But if you actually take pride in running a restaurant, it means accommodating people who may not all have the exact same tastes. Frankly, when a restaurant is up it's own ass about not offering substitutions, all it does is make me suspect the food's not made to order in the first place.

I was speaking more about well donness in that example. If you cook a steak to well done any quality that's in it is lost. It could be some dry aged freakin' wagyu filet, but once you cook it like that it's more or less indistinguishable in texture and taste from the budget flank down at walmart. That's my point.

I agree with you though, restaurants should be somewhat accomodating. I just don't think they have to be, or that customers are entitled to have whatever they want in any way at all. At the very least people should consider why a chef might be shitty about changing the food.

Ketchup is a strong flavour, too. It drowns out most other things.
---

CE's Resident Scotsman.
http://i.imgur.com/ILz2ZbV.jpg