Food service workers, what's the strangest kitchen request you ever saw someone order?
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had a man come in early one morning. 24h place and i was doing prep and nobody else was dining. the waitress tells me he had asked to speak to me which was not usual!
He said he had a weird request and hoped that i would indulge him. He said that he wanted a bunch of scrambled eggs, but wanted me to make them as undercooked as I could.
We discussed the health risk and he said that he understood and he also said that no place had ever gotten them as he liked them.
Well i'm an autistic people pleaser and eggs are my specialty so you know i'm going to make this fellas morning.
I cranked the gas to high and got the pan ripping and just poured a cup of scrambled egg across the hot pan and then right off into a plate. It was about 40% curds swimming in uncooked egg mixture. The waitress asked me wtf but took it out.
On his way out he told me with a beaming smile that it was the first time anyone had ever gotten his eggs the way he liked them. Felt nice.
That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it's almost done, it's done.
Eggs end up moist and undercooked looking. It's OK, I wouldn't call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
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A burger with nothing else just the pattie.
When my father's dog was getting towards the end of his life, my father would order an extra burger patty, with nothing else for the dog. He figured the dog was close enough to the end of his life, the occasional burger patty wasn't going to cause meaningful harm and it gave the dog a nice treat.
You may have had a customer with a similar situation.
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On the other hand, if it weren't for all the normies trying a fad diet, there likely wouldn't be as many gluten-free options available.
I get what you're saying, though. It's like the rest of the world is crying wolf and your wife has to deal with the consequences.
That’s a legit point, hadn’t thought of that.
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when i ordered a double cheese burger with one veggie patty and one meat patty at the hard rock cafe decades ago the waitress later asked me for my first name and home town cuz apparently the cooks liked to write the weird ones up on the wall and i had made it. I would soooooo love to read that wall sometime!
I get black bean veggie burger with bacon and cheese at the cafe at my work and it's fantastic. I put mayo, jalapenos and onion on it, sometimes a little Sriracha.
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I get black bean veggie burger with bacon and cheese at the cafe at my work and it's fantastic. I put mayo, jalapenos and onion on it, sometimes a little Sriracha.
Man, that actually sounds really good.
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I know someone who hates all forms of onion, and is married to someone who likes to cook. If it were me, I think we'd have broken up about a month into the relationship.
I know someone who is allergic to garlic. Sometimes I wonder how sad her life must be.
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That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it's almost done, it's done.
Eggs end up moist and undercooked looking. It's OK, I wouldn't call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
And he uses loads of butter for his scrambled eggs. And they are wonderful!
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That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it's almost done, it's done.
Eggs end up moist and undercooked looking. It's OK, I wouldn't call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
If it's the same one i saw there was creme fraiche in there too. He also kept taking it off of the heat so it didn't cook too fast. Like 15 seconds on and 15 seconds off
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I quoted James Earl Jones in Coming to America, "LET THEM WAIT!".
What a reference!
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I know someone who hates all forms of onion, and is married to someone who likes to cook. If it were me, I think we'd have broken up about a month into the relationship.
My wife had a friend who said she hates onions. We never changed our recipes and put onions in them. She would always love the food and wonder what was the secret. IT'S THE ONIONS!!!
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What a reference!
wrote on last edited by [email protected]I just love the way he delivers it. I'm typically not so bold...
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When I worked at Subway, there was a woman who would get the BLT, but she'd want us to put the bacon in the toaster oven and literally burn it. As in, like, turn it into charcoal. One time I left it in until it was nothing but black dust and tiny glowing red embers, and she said it was the best she'd ever had.
As for the strangest thing that's actually good, I think my tuna sandwich takes that one: flatbread, tuna, pepper jack cheese, double extra bacon, lettuce, spinach, onions, tomatoes, one line of mayo, one line of sweet onion sauce, one line of roasted garlic aioli.
I personally don't think that's too far out there, but everyone I mention it to thinks I'm nuts
️When I was in my 20s, I would ask for two whole hands of jalapeños on a sub. Well, my catcher’s-mitt-sized hands, that is. Along with all the normal fixin’s. Like, the jalapeños would make up more than half of each sub’s non-bread contents.
And I would frequently eat two of these monstrosities in a single sitting.
I would often have the staff put more and more on because as Filipino ladies, their hands were tiny AF, and they couldn’t imagine eating subs like that. So they were always starting out with 10-20 slices scattered along the entire sub and I was like, “NO. Grab an entire fistful. As much as you can grab. Put that on one end. Then repeat three more times along the sub.”
I mean, I could likely still have that amount of jalapeños on a sub. But I would be stuffed after just one sub, these days. The hollow leg of my youth vanished during my fifth decade, and I’ve been inconsolable ever since.
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When I was in my 20s, I would ask for two whole hands of jalapeños on a sub. Well, my catcher’s-mitt-sized hands, that is. Along with all the normal fixin’s. Like, the jalapeños would make up more than half of each sub’s non-bread contents.
And I would frequently eat two of these monstrosities in a single sitting.
I would often have the staff put more and more on because as Filipino ladies, their hands were tiny AF, and they couldn’t imagine eating subs like that. So they were always starting out with 10-20 slices scattered along the entire sub and I was like, “NO. Grab an entire fistful. As much as you can grab. Put that on one end. Then repeat three more times along the sub.”
I mean, I could likely still have that amount of jalapeños on a sub. But I would be stuffed after just one sub, these days. The hollow leg of my youth vanished during my fifth decade, and I’ve been inconsolable ever since.
Damn. That doesn't sound too "weird," per se, but I do mourn for your digestive tract.
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He would prolly enjoy Finland. Our eggs are safe to eat raw.
They're actually safe raw in the US as well. I mean, there's technically a risk, but it's literally a 0.00005% chance of an egg having salmonella.
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Back when I worked at a Pizza Hut we had a regular who would order the same thing 2 or 3 times a week:
*Medium crust
*No cheese
*Heavy sauce
*Meatballs and bacon
*Drizzled in garlic butter
Honestly sounds like nothing more than a stoner meal (and probably still was), but still, he ordered that same thing 2-3 times a week for years. Not to mention that it came out to almost $20 per pie with all the toppings/modifications. Never had a chance to try that combo myself, though, so I maybe shouldn't be talking down on it.
Sounds great. Maybe he either didn't like cheese, or it was too much dairy for him.
Pizza places never use enough sauce.
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They're actually safe raw in the US as well. I mean, there's technically a risk, but it's literally a 0.00005% chance of an egg having salmonella.
Oh sure, I'm sure some eggs are safe to eat draw, but in Finland government regulation means that all Finnish eggs are.
Slightly different, but I see your point.
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Several years ago I watched an interview on tv, bud has Celiac and is annoyed at all the people going anti-gluten. At the time I was thinking this guy is an idiot. The bigger a trend gets, the more options there are.
I've heard some people have issues with it because they actually can't have it, but the people doing it because it's trendy are a lot more numerous and sometimes people assume they're the same, and they can have a little. Basically, it makes them have to be a lot more cautious. Sure, they have more options, but a lot of those options may not actually be safe.
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I have an unlimited toppings pizza place near me, and my new GoTo has been my own take on a Hawaiian. Either salami or Canadian bacon (they have no prosciutto), bacon, pineapple, roasted garlic, red onion, and a balsamic drizzle, on top of mozzarella and asiago. I imagine many would consider that weird, but it is divine, and I'm clearly a culinary genius
That doesn't sound weird at all, but it does sound totally delicious so I'm upvoting anyway
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Oh sure, I'm sure some eggs are safe to eat draw, but in Finland government regulation means that all Finnish eggs are.
Slightly different, but I see your point.
Government regulation guarantees that every egg is supposed to be safe. Your weather has a lot to do with there being less salmonella risk, though. It's harder to keep in check in countries where it's warm. Your seasons are a fair amount cooler than the US.
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Government regulation guarantees that every egg is supposed to be safe. Your weather has a lot to do with there being less salmonella risk, though. It's harder to keep in check in countries where it's warm. Your seasons are a fair amount cooler than the US.
wrote on last edited by [email protected]Were also really into bureaucracy and there's only 5 million of us, so it's much easier keeping actually tight regulation and high quality control.
Hell we had health inspectors come check my supply group when I was in the army (my as in I was the leader). We had been set up in a literal fucking swamp and a govt health worker random inspection came to take a swab out of one of the hands of the cooks. Luckily I managed to wrangle the only guy with semi clean hands to be the one who was tested. But yeah we made actual food for a few hundred people and the health standard the army has are like 10-15% higher than in civil life. Like the internal temp of the food must reach 85C instead of 75C etc.
But yeah my main point being it's much easier for us to boast about tight and well kept regulation as we're so much smaller, so much less to govern and such a different way. No federal government needs to fight with states etc.
