Quote:
Originally Posted by katex
A good chef would have an idea of the thickness of a piece of meat that would suit most people's tastes without complaint ... just lack of training too.
A better chef would ask if you wanted it 'thick or thin' .. mind you, would have loved to know what Flashy's reply to this question would be ...  |
didn't think the chef carved it? thought it was just some low paid oik.
plus the chefs at them places are usually busy microwaving. lol