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Thread: Biggest Cowboy Tricks

  1. #101
    Senior Member Geo87's Avatar
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    Just remembered another one.

    This was quite a few years ago, we needed tabbouleh for a buffet .
    If your not familiar with tabbouleh it requires a lot of chopped parsley.
    So this guy proceeds to fill a bucket with water and parsley... Gets a stick blender...
    Blends the crap out of it and then hangs it in a conical strainer... And wrings out the parsley in a teatowel ... Lol
    Tada! Chopped parsley / lawn clippings

  2. #102
    Senior Member stevenStefano's Avatar
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    To be honest some of these sound pretty ingenious rather than being dodgy

  3. #103
    Senior Member Geo87's Avatar
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    Quote Originally Posted by stevenStefano View Post
    To be honest some of these sound pretty ingenious rather than being dodgy
    There is a fine line

  4. #104
    Senior Member chefcomesback's Avatar
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    That last example with parsley clearly passes the line for me

  5. #105
    Senior Member Geo87's Avatar
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    I agree, it was more like lawn clippings than parsley. A true insult to herbs...
    It was hard to watch

  6. #106
    Senior Member chefcomesback's Avatar
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    I have witnessed a shoemaker dropping the beef tenderloin into the fryer for welldone steak, that was my all time favorite shoemaker trick

  7. #107
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    People who eat well done filet probably enjoy the crispy fried steak..

  8. #108
    Senior Member labor of love's Avatar
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    ive worked in james beard award winning restaurants where ive seen first hand many well done steaks finished in the fryer. just for a minute or 2...not a big deal. and yes, ive witnessed many "complements to chefs" feedback from the guests for those steaks. its an emergency short cut.

  9. #109
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    sachem allison's Avatar
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    Quote Originally Posted by labor of love View Post
    ive worked in james beard award winning restaurants where ive seen first hand many well done steaks finished in the fryer. just for a minute or 2...not a big deal. and yes, ive witnessed many "complements to chefs" feedback from the guests for those steaks. its an emergency short cut.
    called Texas fondue. They actually have catering companies that will go around with big oil drum fryers and folks get to cook their steaks by dipping them in the oil with a pitch fork until they deem them done. If done properly you get a well seared steak that is quite juicy. I personally let anyone who orders a well done Filet Mignon wait until its done. Could take me a half hour , depending on how polite they are.lol
    I haven't lived the life I wanted, just the lives I needed too at the time.

  10. #110
    Senior Member labor of love's Avatar
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    the moral of the story here is....grown adults really shouldnt be ordering well done steaks. just order a burger or something else instead.

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