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Selling the Sizzle -- A Mini-rant

Some things I just don't get.

A local restaurant serves their steaks on sizzle platters, those shallow cast iron frying pans set on a serving base.  The platter is heated  before service so that the steak arrives at your table crackling and hissing, in billow of smoke and steam.

So, what's wrong with that?

Well, I like my steak cooked medium rare.  By the time I'm half way through a modest sized steak, it has cooked through completely, and is now well done.  A perfectly good steak is ruined by the serving method.

The last time I ate there, I asked to have my entrée served on a regular plate, only to have the waiter tell me that if they served it that way, it would be cold by the time I finished.  For centuries restaurants have solved that problem through the simple practice of warming the plate.  A plate warmed briefly in the oven or in a special warming cabinet is enough to keep the food until it is consumed.

Most of us have heard before the cliche of companies "selling the sizzle and not the steak."  I guess I just never thought they would take it so literally.


Let me guess; TGIF's? I hate the way they serve steak too!

You know its funny I have at least the same books on my bookshelf as you have posted here (but of course I suppose anybody serious would).Love the site, trying to find more time to look around.I have you on my RSS feed thru a springwidget, but wouldn't mind if you have a 'click' logo and a script/code for it. Just another link to help out.My site has some food helps on it, but I incorporate more of my personal life into awkward mix sometimes.bon appetit!

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