[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 306 KB, 593x540, 798.png [View same] [iqdb] [saucenao] [google]
9158502 No.9158502 [Reply] [Original]

>he doesn't order burgers rare

>> No.9158523
File: 51 KB, 600x400, burgs.jpg [View same] [iqdb] [saucenao] [google]
9158523

>>9158502
>rare bergs

>> No.9158535
File: 443 KB, 1280x1024, imperial_lambda_class_shuttle3_by_tmc_deluxe.jpg [View same] [iqdb] [saucenao] [google]
9158535

>>9158502
When out with friends or family I always undercut my temp when asked because I know it's going to sit under a hot lamp for 5 minutes while the junkie on the fry station is cooking my retarded nephews tendies.

It's basically a reflex, you JUST KNOW.

>> No.9158558

>>9158535
>5 minutes under hot lamp
Unless they have fresh tendies then it usually take about 7 minutes
The burger (depending on temp) will probably take just as long, but the junkie never listens to the call outs so right when you finish your entrees the fry man is like "whuut I didn't hear a fry and tendies call out"
Fry man is always the fucking worst. I'd murder him if I was a tiny bit crazier

>> No.9158559

>>9158502
bergs eh?

>> No.9158652

>>9158502
>he doesn't order ground beef sushi

>> No.9158680

>>9158502
>he doesnt get his berg rare
>he doesnt add a fried egg sunny side up w/ runny yolk ontop of it
>doesnt add peppered onions with pickle juice on the side for fry drenching

>> No.9158688
File: 112 KB, 1072x715, burg.jpg [View same] [iqdb] [saucenao] [google]
9158688

>>9158523
Nice burg anon, here's my rare.

>> No.9158731
File: 490 KB, 449x401, laughingTHOTs.png [View same] [iqdb] [saucenao] [google]
9158731

>>9158688
>no tiny pengos crawlin on it

>> No.9158746

>>9158502
Medium Rare? Absolutely. But only because MedRare to Restaurants is Med to the rest of the world. It's fucking Hamburger. Don't trust them nigs

>> No.9158787

>>9158502
>treating mince meat like steak

>> No.9158824

'burgs are pretty common here though

>> No.9158831

Ive worked in many restaurants and I wouldn't trust a rare burger unless it's over $15 on the menu or I made it myself (for some reason).
And give the junkie frycook a break, he has to drop fries and make them in different variations, 3 different variations of chick tenders (as well as tossing them in sauce), deep fried veggies, onion rings, and whatever the fuck else goes in the fryer. Top of all that, he's usually holding all the sauce so all servers ask him for avocado ranch, garlic aioli, honey mustard, or what the fuck ever.
I've never been a frycook but in the many restaurants I've worked at, the frycook is usually the younger and overwhelmed one.