Originally Posted by
hikouki
This is probably the fourth or fifth phenotype of this dish that I have seen...
I've seen a version with a reddish sauce... translucent sauce... beef chunks... beef slices... This is the first one though with a dark and rich brown sauce.
Why can't they standardize the recipe and plating? But perhaps I shouldn't complain, as long as the final product is edible.
I don't understunderst it, in theory, it should be relatively similar from all stations.
In ye olde days (Pre Kirby), catering be it good or be it bad, was fairly standard. Something changed, yes I am sure budgets are tight, but that to my mind is not the entire answer either.
A spec should be a spec, it should not be wildly different depending on where it was prepared.
I just had the beef out of EWR and it was vastly different bordering on something Asian, not something French.
The dish looked and tasted something like a Beef Rendang.
I don't understand it.