If there were an Embiid level center prospect at #3 I'd actually understand. But for Donovan Clingan? Absurd.
It's a well-known industry practice, but don't take my word for it. Here's Anthony Bourdain, 25 years ago: "People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage," he wrote, describing a kitchen tradition called "save for well-done." This means that with the worst steak, described by Bourdain as "tough, riddled with nerve and connective tissue," or a tad past its "best-by" date, chefs can either take a hit and toss it, or save it for "the philistine who orders his food well-done" and is unlikely "to notice the difference between food and flotsam." [/steak talk]
Yeah this is how the chefs did it when I was in catering management here in the UK. The worst steaks or the oldest steaks go to the people who order well done, because they're not really going to notice the difference, and they only really complain if the meat is pink. I prefer blue rare myself for fillet, rare for rib eye and sirloin and mid-rare for a rump steak.
In the UK that would be cremated tbh, we don't use Fahrenheit. Always best to order in a way the chef is less likely to **** up your order, I'd recommend going by the rare-medium-well standard in the majority of Europe if you ever visit. Going by temperature (especially in more old school/traditional - high end restaurants) is likely to leave you disappointed as many of them won't even use temp probes like that.
Why is everyone licking their lips and thinking of steak while looking at Steven Adams? What up with that?
I would assume it depends on the establishment but wouldn't high volume steakhouses just sous vide steaks anyway? You got a collection of rare steaks, a collection of medium rare, a collection of medium, etc and the cook time is effectively the same on all of them simplifying the cooking instructions to the chef?
Depends how modernist the restaurant is, and what country. I'm not really talking "steak houses" though, that's not really as big a thing here, I'm talking high-end restaurants, generally a steakhouse wouldn't be considered fine dining in most of Europe. In the UK "steakhouses" are mostly treated as a small step up from "American style diners" which are the sit-in equivalent of "posh fast food" for the most part similar to BBQ joints or pizzerias.
Lmao, no one from the UK should ever try and down talk any American style foods. You guys eat beans for breakfast. UK food is low to mid tier at best. There’s a reason foodies from UK make their money trying southern foods and/or American foods.
