Who fucking knows man. Boomers know no limits when it comes to ignoring what’s right in front of them.

I do too, and I learn ALL SORTS of interesting tidbits. But I think you’d be mistaken in your estimate. Even in car circles, most people laugh at me when I tell them they should sit down and read the Owner’s Manual. “Psh. I know how a car works.”

Then 6 months later they’re saying things like, “HOLY SHIT. THERE IS A…

Literally the first thing I do (and I’m sure 99% of people here do) when I get a new car home is read the manual cover to cover.

If you can’t see, pull up or wait. Or go buy an SUV.

We’re glad we weren’t inspired by muscle/sports cars.

I’m tired of chefs being called Chef like they’re a fucking doctor or something. No wonder they have massive egos.

If the steak is going into my mouth, who cares what the chef thinks?

1) How about you prepare the food the way the customer wants it done without comment since they’re giving you good money, you wank?

Yes, cosigned and well-said. There’s very little hope if people get this shitty about people having different tastes in food to them :-(

The only issue I ever have with guests who want their meat MW or Well are the ones who want it NOW. It's going to take at least 20 minutes to burn your meat. Your hunger does not change the laws of thermodynamics. On a related note: there is no such thing as "Medium Well plus". You are eating a well done steak. 

“I have and will always cook steaks to well done,” chef Danny McCallum of Jacobs & Co. Steakhouse in Toronto tells The Takeout. “If a guest wants it well done, then that is how they shall get it, without prejudice. As I see it, you are paying, you can have it however you like. I cook steaks to well done on a nightly…

People like what they like. Stop antagonizing people about liking food differently made than you want it. There is no objective way to prepare food other than “not going to make someone sick.”

“I have and will always cook steaks to well done,” chef Danny McCallum of Jacobs & Co. Steakhouse in Toronto tells The Takeout. “If a guest wants it well done, then that is how they shall get it, without prejudice. As I see it, you are paying, you can have it however you like. I cook steaks to well done on a nightly…

Any chef that can’t grill a well-done steak isn’t worth their salt. I’ve had well-done where the meat was still juicy and flavorful. I can do it. Can you?

I’m with you on this. I don’t like well done, but then again, not going in my mouth. And honestly? Id rather have a curt ‘sorry we don’t do well done steak’ than the passive aggressive, faux-cutesy shaming that is going on up there. I’d rather a person just stake (haha, get it) out their opposition openly than try to…

“I have and will always cook steaks to well done,” chef Danny McCallum of Jacobs & Co. Steakhouse in Toronto tells The Takeout. “If a guest wants it well done, then that is how they shall get it, without prejudice. As I see it, you are paying, you can have it however you like. I cook steaks to well done on a nightly…

I’m certainly not a well done steak guy, or even a medium-well guy, but I usually like steak at medium or slightly on the well side of medium.

The more I think about this post and your reply, the more I think I’d watch a youtube channel devoted to buying rusted out wrecked cars and crash testing them. For science.

What’s funny is that a surge protector won’t do shit about poor power conditions, whether it’s $10 or $100. You need a power conditioner or UPS for that.

Uuhhh...if you have electronics you should have a surge protector/power conditioner.