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Black people and steak

Kirby

Kirby

Lifer
Do they always get it well done? I went to Japanese hibatchi joint today and the cook asked me how I wanted my steak and I replied, "rare". He turned to the black couple beside me and said, "Well done, right?"

Normally, I'd assume they were frequent customers, but I have a friend that's a cook at another Japanese restaurant who says black people ALWAYS get their steak well done.

So, is it just a black people thing, black people in the south thing, black people in my state thing, or black people in my city thing?
 
I don't understand. Raw meat would be tasteless. Meat gets its taste from cooking.

Why would rare taste better? I have always wondered this.
 
You know, I kind of noticed that trend when I worked at a restaurant. But there were plenty of white people who did it too, though typically of a certain class or appearance.

I see it, and I'm thinking what's the point.

Especially comical to see people order filet mignon well done. It's like, why pay for a nice cut when you are destroying everything that makes it taste better.
 
destrekor said:
You know, I kind of noticed that trend when I worked at a restaurant. But there were plenty of white people who did it too, though typically of a certain class or appearance.

I see it, and I'm thinking what's the point.

Especially comical to see people order filet mignon well done. It's like, why pay for a nice cut when you are destroying everything that makes it taste better.
Click to expand...

Yeah, I know plenty of white folks that eat their steak well done, but in my experience it seems like ALL black folks eat it well done.
 
Ichinisan said:
I don't understand. Raw meat would be tasteless. Meat gets its taste from cooking.

Why would rare taste better?
Click to expand...

meat gets it's flavor from the animal.

Cooking, to a degree, gives it some flavor by changing some chemical structures and compositions.

But there's a fine line: rare is cooked enough to the point that you get the positives of better flavor through heat, but has a distinct mouth-feel. If you want the best flavor possible out of a cut of steak, never go beyond medium.
I almost always go medium or medium-rare. I want the taste, but I typically don't enjoy the way rare feels. Beyond medium, paying a premium for a more flavorful cut is wasted money.

Ever hear of a bell-curve? Cooking and animal tissue is like that: on both ends of the scale it is the worst. Rare is NOT raw. Raw is at the one end, and black/carbon-like is at the other.
 
I also notice black people ask for salad dressing on their teriyaki. Not all black people do, but only black people do.
 
degrees.jpg
 
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