Comments on: Restaurant Lingo: 101 http://servernotslave.wordpress.com/2008/06/26/restaurant-lingo-101/ A personal account of the life in the restaurant industry Sun, 08 Nov 2009 07:04:42 +0000 http://wordpress.com/ hourly 1 By: servernotslave http://servernotslave.wordpress.com/2008/06/26/restaurant-lingo-101/#comment-123 servernotslave Tue, 23 Sep 2008 23:35:07 +0000 http://servernotslave.wordpress.com/?p=33#comment-123 I don't know about the freezing in Pittsburgh Rare, but that's just the way I was taught how to do it. I suppose because if it's not done properly, a wanted Pittsburgh will end up being just a regular medium rare steak. The freezing, I assume, keeps the center cooler so it doesn't cook as fast as it normally would. I don’t know about the freezing in Pittsburgh Rare, but that’s just the way I was taught how to do it. I suppose because if it’s not done properly, a wanted Pittsburgh will end up being just a regular medium rare steak. The freezing, I assume, keeps the center cooler so it doesn’t cook as fast as it normally would.

]]> By: Food Service Ninja http://servernotslave.wordpress.com/2008/06/26/restaurant-lingo-101/#comment-122 Food Service Ninja Tue, 23 Sep 2008 23:22:18 +0000 http://servernotslave.wordpress.com/?p=33#comment-122 explain the freezing in doing a steak Pittsburgh--> Im in Texas and have had it ordered with all cuts before and also called Black n Blue. The way I have always seen it done is you baste the steak heavily with olive oil b as you grill and the oil residue is what causes the meat to blacken otherwise a fine list of terms tho I think top shelf has lost its meaning as the uber premiums trend would make them uber costly. Our place has a 14 buck single barrel tequila margatini while a patron and grand ma marg runs 8.50. explain the freezing in doing a steak Pittsburgh–> Im in Texas and have had it ordered with all cuts before and also called Black n Blue. The way I have always seen it done is you baste the steak heavily with olive oil b as you grill and the oil residue is what causes the meat to blacken

otherwise a fine list of terms tho I think top shelf has lost its meaning as the uber premiums trend would make them uber costly. Our place has a 14 buck single barrel tequila margatini while a patron and grand ma marg runs 8.50.

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