Ever hear of "Steak Black and Bleu" (that is spelled correct)? Basically, it means cooks that thing on the hottest part of the grill, carbonizing the outside while leaving the inside cold raw. I've done it, but honestly, I prefer my steaks a nice medium.
The first real restaurant I worked in (not counting fast food), they used to tell me that they had a regular that would call his order in during the afternoon, and take a ribeye, lay it out at room temp, cover it, and he would be in a few hours later. When he arrived, plate it, put sides on it, garnish, and send it out completely raw. Luckily, I never had that order come in while I worked there.
The first country club I worked in, the President of the Board (at that time), was a real easy-going man, while his wife was the entirely opposite end of the spectrum. He had a particular way he liked his side-salad prepared, lettuce, shredded cheese, croutons, bacon bits, and chopped egg. It got to the point that waitstaff would come in and just tell the Cold Side person to make a "Phil Special" (his first name was Phil). That order became very popular with the membership, in fact, so popular, that the Chef put it on the menu as a "Phil Salad". Well, his wife became so insanely jealous, that she made her husband use his influence to make the chef put something on the menu with her name on it (an ego thing). She liked to order an open-face hamburger, topped with salad mix, and then some Bleu Cheese dressing over that. Thus, the "Denni Burger" was born. Only two people ever ate the thing, her, and one of friends. Oddly enough, she usually ordered a different item, a vegetarian sandwich, without onions, sub bacon, with a side of pineapple, or pineapples and strawberries.
Just tonight, I had someone order a Caesar, no croutons, add cabbage, onion, and tomatoes. Go figure.
Barbara
