Rare steak? I’m sending it back

Perfectly cooked? Ha! It hasn’t been cooked.

When I was a kid, everyday people ordered steaks medium to medium well. Now, that’s considered gauche, according to the food network. Just ask the bosses on Masterchef, Hell’s Kitchen, and Chopped. When they check the steak and find it to be nearly raw, they say, “Perfectly cooked.”

In a pig’s eye.

I could tell Chef Ramsay that the USDA says the safe cooking temperature for streak is 145˚. Basically, that computes to medium. Apparently the food network chefs have been brainwashed–but to what end?

I think it’s a “beautiful people” thing. Just look at how the people are dressed who come to a Hell’s Kitchen dinner. Runway ready, I would say. I haven’t seen people dressed like that since the last time I watched the Oscars. And that’s been a while. But they look less attractive with blood dripping from their mouths, pooling on their plates, and spattering across the tablecloths like a crime scene. That’s one hell of a fashion statement.

I feel like I should print out this chart wheneve I go to a steak house:

I doubt it would help. My simple rule of thumb is that if the color of the steak matches the color of my red wine, the steak is undercooked. I’ve had multiple arguments with servers about the doneness of my steaks, but then I didn’t have the chart with me. Usually, couple of thugs with meat cleavers come out of the kitchen and say, “Something wrong with your food, you uncultured oaf.”

“It’s fine,” I say, before putting a hex on the thugs.

Then the chef comes out in full splendour and says he has his standards but the customer is always right. Then, and only then, does my steak come back perfectly cooked. (They probably popped it into a microwave.)

Frankly, it’s easier to order something other than beef and avoid the arguments.

-Malcolm

Malcolm R. Campbell

Publisher: Thomas-Jacob Publishing

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My characters don’t eat raw meat.

Uncreative cook always needs recipes.

If Chef Gordon Ramsay asked me as a contestant on “Hell’s Kitchen” or “MasterChef” to prepare my signature dish, I’d prepare a medium-well steak, with a baked potato wrapped in tin foil. If you watch either of these shows, you know (a) that Ramsay expects all steaks to be medium rare (i.e. raw), and (b) doesn’t believe in the concept of an entre with sides but one cohesive dish.

Frankly, I don’t like raw steak or the one-dish concept where my steak is sitting on top of asparagus with a warm salad draped over the whole shebang.

If you present an entre on “Chopped” with separate side dishes, the judges say, the flavors are here, but it’s not a cohesive dish.

Best I can tell, Gordon, the judges on “MasterChef,” and “Chopped” all know how to cook. But, it’s fru-fru, Michelin Star cooking with all the food jumbled together on the plate with some puree or other used to decorate the empty space where the sides would normally go.

But, I digress. I do most of the grocery shopping and cooking in our house and my wife does most of the laundry.  I have the cookbooks I grew up with. Gordon would hate them. So that’s where I go for ideas. Like pot roast: there’s something you don’t see on “MasterChef” even though it’s certainly cohesive except not with a Waldorf salad perched on top of it.

We’re having barbecued pork on sesame seed buns for supper. The recipe came with the cookbook included with our Rival Crockpot ten years ago. The judges on “Chopped” love it when contestants say they learned to cook from their mothers’ expertise in the kitchen. I doubt they’d react with the same tearful “Aw, ain’t that wonderful” kind of comment if I said I was inspired by a cookbook from a slow cooker manufacturer.

My mother and my wife’s mother both cooked the way people were taught in the 1950s either via home economics or their own mothers. That’s still our foundation. And it really tends to make me suspect the foundation of all the beautiful people (dressed to the nines) who show up for a meal on “Hell’s Kitchen.”

I don’t think I want to know any of those people. They’re eating really weird stuff that would cause you to be shot if you asked for it at a Cracker Barrel. As I type this post, my Rival Crockpot meal is cooking in my Rival Crockpot. Put that in your pipe and smoke it, Chef Ramsay.

–Malcolm

Malcolm R. Campbell

Publisher: Thomas-Jacob Publishing

Website

Facebook Author’s Page

Amazon Author’s Page