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[quote=Anonymous]I really want to know if it was a high-end steakhouse or an Outback-type place. Did you order it well done and it was rare? It did you order medium rare and it was more medium? I also think if you’re not more flexible maybe restaurants are not the best place. Usually the line cook is more well-versed than a customer on how meat is done. Or if you’re of those people who says “very well done, I don’t want blood,” then don’t go to a high-end place (if this was one). [/quote]
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