Arlo and Janis by Jimmy Johnson for October 27, 2012

If it ain’t moo-ing; it ain’t rare.

Gus should know better. Sure blame bad food on the waitress….Let the cook hide in the kitchen. Restaurant politics? Cooks hate waitresses in general, especially ones they aren’t going out with. Believe it or not people, management and cooks are also very responsible for what goes down in food service. Don’t kill the messenger…….knee ’im , Meg…

Knock off the horns, wipe its butt and send it out on a plate.

Looks like he’s yelling in the direction of the kitchen, not at Meg.

did she cook that steak in the microwave????

Rare steak to me means a good veterinarian can get it walking back with the herd in a few minutes.

Just walk it through a warm room. A rare steak should kick a little when poked with a fork.

Put it on a plate, and yell “Fire!” at it.

NOT Meg… it’s Mary Lou with the steak!

…i want mine “dead of smoke inhalation”…

boy did no one get it he complaining that meg thinks regular people drink blood and then she is serving a steak that is not rare enough (bloody) has nothing to do with restaurant service

Steak should be served one of three ways: dead, dieing, or really ticked off. (I prefer the latter.)

Chase it around the parking lot till it breaks a sweat.

Night-Gaunt: If not totally jerked so you can chew on it all day.

I had a piece of Kobe beef in a very upscale place one day. Didn’t do anything for me, I’d have prefered a rare hamburger – more flavor. The meat needs to have a little marbling and be above body temperature.

The problem with resturants is that the flash cook ‘em to get them out fast and end up burning the outside while leaving the inside half done, plus no resting. I charcoal grill my steaks slow, and found that if you’ve got a cut that’s not marbled enough, your best bet is to baste it with butter. I cook ‘em med well at a minimum and there has never been a complaint about toughness or flavor. .O/c I can also make chicken breast meat juicer than duck, but that’s a different set of tricks.

Brand it and drive it to the table