Grace's American Burgers: The worst costumer experience

[MLS]

Only just started reading these threads, and continuing slightly off topic but still about communicating how you like your food cooked:
My mate says he likes his steak so rare he can feel its hooves clattering round his colon.
Another friend sent his plate back to the kitchen saying, "Waiter, this steak's so tough it just asked me outside for a fight!"
Always a special experience dining out with them...

[Mrock]

I can't beleive this thread has made 5 pages??? All about a undercooked burger and a grumpy cook!

And now I'm making this thread longer.....Lol!!

I'm sure we could discuss more important stuff. No?

I will be in Hua Hin tomorrow....where to eat?

Ed

[Siani]

Well, hopefully you have not come to HH just to sample the burgers! There are so many wonderful eating places, just try to avoid the fast food for a few days at least! That is was Thailand is all about, its faboulous cuisine I am sure you will find loads loads of great places..

[Homer]

Another friend sent his plate back to the kitchen saying, "Waiter, this steak's so tough it just asked me outside for a fight!"

Friend of mine from Texas explained some of the local slang to me. The Spanish phrase 'Quiere combate?' means 'Do you want to fight?' English speakers morphed that so they could say things like 'If you don't walk away I'm gonna put some kitty crumbuttie on yo ass.'

[T.I.G.R.]

Super Joe, I waited awhile to see if anyone caught this because I'm not sure If you're pulling our legs or not.

A Philly Cheese Stake comes from Philadelphia, Pa. Definitely not the Phillippines.

[richard]

Super Joe, I waited awhile to see if anyone caught this because I'm not sure If you're pulling our legs or not.

A Philly Cheese Stake comes from Philadelphia, Pa. Definitely not the Phillippines.

Well Philly cheese is Welsh

[hhfarang]

Well Philly cheese is Welsh

Maybe so Richard, but it took an American company to name it and make it popular all over the world... and the Philly cheese steak sandwich was definitely invented in Philadelphia as T.I.G.R. said.

There are references to cream cheese in England as early as 1583[1][2] and in France as early as 1651.[5][6] Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England.[7]

According to the American food processing company Kraft Foods,[8] the first American cream cheese was made in Chester, New York[9] in 1872 by American dairyman William Lawrence. In 1880, 'Philadelphia' was adopted as the brand name, after the city that was considered at the time to be the home of top quality food in the USA.[10]

The technique is known to have been in use in Normandy since the 1850s, producing cheeses with higher fat content than the US model,[11][12] and Philadelphia cream cheese has been suggested as a substitute when petit suisse is not available.[13]

Following successful marketing by Kraft Foods in Spain, some people there refer to "queso filadelfia" instead of "queso crema" or "queso cremoso".[14]

[Super Joe]

Super Joe, I waited awhile to see if anyone caught this because I'm not sure If you're pulling our legs or not.

A Philly Cheese Stake comes from Philadelphia, Pa. Definitely not the Phillippines.

HeHe, yes it was a joke TIGR, forgot all about it and couldn't understand what you were on about for a second!! Thanks for spotting it I don't actually know exactly what a Philly Cheese Steak is, although I can make an (poorly)educated guess, I will pop down sometime and try one though, more for the beachfront setting than the owners warm hospitality

They've only got 1 dish in the Philippines anyway haven't they, that Adobo stuff. Or maybe it's that this is the only dish I could eat.


SJ

[hhfarang]

It's a giant steak and veggie sandwich with melted cheese, delicious and fattening if done correctly:

[Arcadian]

Super Joe, I waited awhile to see if anyone caught this because I'm not sure If you're pulling our legs or not.

A Philly Cheese Stake comes from Philadelphia, Pa. Definitely not the Phillippines.

Well Philly cheese is Welsh

Only if it`s made with care!!

[richard]

Well Philly cheese is Welsh

Maybe so Richard, but it took an American company to name it and make it popular all over the world... and the Philly cheese steak sandwich was definitely invented in Philadelphia as T.I.G.R. said.

There are references to cream cheese in England as early as 1583[1][2] and in France as early as 1651.[5][6] Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England.[7]

According to the American food processing company Kraft Foods,[8] the first American cream cheese was made in Chester, New York[9] in 1872 by American dairyman William Lawrence. In 1880, 'Philadelphia' was adopted as the brand name, after the city that was considered at the time to be the home of top quality food in the USA.[10]

The technique is known to have been in use in Normandy since the 1850s, producing cheeses with higher fat content than the US model,[11][12] and Philadelphia cream cheese has been suggested as a substitute when petit suisse is not available.[13]

Following successful marketing by Kraft Foods in Spain, some people there refer to "queso filadelfia" instead of "queso crema" or "queso cremoso".[14]

Right HHF and Yorkshire pudding was invented in France, Lasagna was invented in England, tikka buri invented in Birmingham (UK)

Football was invented in China and golf invented in the Netherlands and Pizza deep crust Naples, crispy pizza Chicago. Cardboard tasting burgers and chicken were invented in the US of A but who cares Hungary so thinking about a trawl tonight

[Korkenzieher]

Yorkshire pudding was invented in France

True! I've had 'Rosbif avec le Yorkshire Pudding' in any number of places. Sad really....

[fft100]

Yorkshire pudding invented in France ? tell me not so.

The links below dont include any such criminal acts.

http://britishfood.about.com/od/england/f/yorkpudds.htm
•The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered.
•The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat.
'Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.'
•The next recorded recipe took the strange pudding from local delicacy to become the nation's favorite dish following publication in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. As one of the most famous food writers of the time, the popularity of the book spread the word of the Yorkshire Pudding. 'It is an exceeding good Pudding, the Gravy of the Meat eats well with it,' states Hannah.
Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire, when it boils, pour in your pudding, let it bake on the fire till you think it is high enough, then turn a plate upside-down in the dripping-pan, that the dripping may not be blacked; set your stew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and set to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry as you can into a dish, melt some butter, and pour into a cup, and set in the middle of the pudding. It is an exceeding good pudding, the gravy of the meat eats well with it.
•Mrs Beeton may have been Britain's most famous food writer of the 19th century but her recipe omitted one of the fundamental rules for making Yorkshire pudding - the need for the hottest oven possible. The recipe was further wrong by stating to cook the pudding in advance before placing it under the meat an hour before needed. Yorkshire folk blame her error on her southern origins.

Other links that dont mention France are :
http://martincross.suite101.com/the-con ... ng-a274853
In recent years, there has been some discussion regarding what constitutes a Yorkshire pudding. Even the British Royal Society of Chemistry has lent its august weight to the discussion declaring, from a chemical point of view, that a Yorkshire pudding should have a minimum height of 4 inches (100cm). Yorkshire folk and those of Yorkshire ancestry would tend to disagree with this statement and apply a different chemical formula, if the art of cooking must be reduced to such industrial terms.

The fact is that there are now two forms of Yorkshire pudding – the traditional version made in the roasting pan or large flat casserole dish and the puffier type produced in individual muffin pans and popularized by restaurants. The individual type has a lower fat content but, conversely, is much less filling and therefore does not serve the pudding’s original purpose.

[Korkenzieher]

Slow day fft?

[Brit Jim]

I can't beleive this thread has made 5 pages??? All about a undercooked burger and a grumpy cook!

And now I'm making this thread longer.....Lol!!

I'm sure we could discuss more important stuff. No?

I will be in Hua Hin tomorrow....where to eat?

Ed

This has to be the thread of the year!

I cant wait for the next post by the OP.