If he didnât know Jeremyâs character.
If it wasnât for the fact that he knew that Jeremi wouldnât joke about this matter, toroma would have thought that the person who said this was crazy.
As mentioned before, toroma and marashero were the authorities of Western steak, just like how Jiangsu cuisine was to Wang Huai. The authority of these two was even higher than master Chengâs authority in Sichuan cuisine.
In the current Sichuan cuisine world, there were: âIf Yuan Zhou doesnât show his face, heâs invincible when it comes to girlsâ.
One could imagine.
âIâve tried it twice, but I donât know if itâs the taste, the ingredients, or the seasoning. I canât tell which is better. â âBut itâs really good,â Reimi added.
Turama pondered for a long time before raising his head and asking,ââDid you tell marishero about this?â
âI didnât have time to say it,â replied Jeremy.
âThen call him and tell him.â âForget it, Iâll make the call myself,â toroma said after a pause.
After saying that, toroma dialed malasheroâs phone number. As his arch-enemy, he must have saved his phone number and even kindly noted it as: Stupid groundhogs
âIs the moon working in place of the sun today?â As soon as the call went through, he heard the harsh voice of an old man on the other end.ââIf not, why would our proud Mr. Toroma call me?â
If it was before, toroma would definitely argue with marishero. He would never admit defeat in the aspect of bickering. However, after hearing the news about Jeremi, he didnât have the mood to do so. He went straight to the point and told everything that Jeremi had told him, especially emphasizing what Jeremi had said.
Just like toromaâs reaction when he first heard the news, the stupid Groundhog on the other end of the phone fell silent. After a few minutes, the ear-piercing male voice seemed to be about to burst the phone.
âDo you know what youâre saying, toroma? Itâs not April Foolâs Day today, and Iâve never celebrated April Foolâs Day. â
âA Chinese man made a Florence T-bone steak thatâs even better than ours. Listen to what youâre saying. A piece of steak is distinguished by the heat and ingredients. The Florence T-bone steak is called the steak Bible by many tourists because of the special parts of the Quinns beef used, as well as the oak used to roast it.â
âIâve always thought that youâre half a smart person because youâre the only chef whoâs slightly inferior to me when it comes to cooking Western steak. Now, it seems that youâre a complete fool.â
Malashera spoke very fast, and it could be said that he was spewing out a River of Words. However, he was a bit old, and his breath wasnât as strong as when he was young. He coughed twice in the middle of his speech, and his conclusion was to ask toroma Mali How many dishes?
Compared to toroma, the old man, malashera, had a much more irascible temper. Although he was already in his sixties, one could still often hear him criticize the chefs in the restaurant until they doubted their lives.
Hence, before making the call, tulaoma was very experienced in keeping the phone far away. It was almost impossible to hear what was being said on the other end of the phone. After about ten minutes, tulaoma put the phone close to his ear.
âAlthough Iâve lost a few teeth, Iâm not deaf. You donât have to speak so loudly.â Tuoluoma said.
âDid you really hear what Jeremy said? You just said it. â Marishero asked again.
âRelei mi thinks that the Florence T-bone steak cooked by the young chef named Yuan is better than mine and yours,â said Turama.âHow many times do you want to hear about it?â
âTwo times.â Marishero said.
âA Florence T-bone steak is better than mine and yours. A Florence T-bone steak is better than mine and yours,â said toroma.
âIs it at your house? Iâll be right there. â After saying that, marishero hung up the phone.
The reason for this reaction was because of the ingredients. As he had said, the Florence steak was made with Quine beef, while the T-bone steak was made with Quine beef at the upper part of the waist. The spine was T-shaped, and the two sides of the T-shape were made with two sides of fresh and tender beef, one big and one small.
Quinine beef was produced in tuskana, Italy, and was only exported in a very small area. Anyway, the export didnât include Asia. Of course, for those who wanted to import it, it wasnât difficult. After all, the protection of quinine beef wasnât as exaggerated as Kobe beef.
However, as a master chef, he handled everything from the selection of beef to the transportation. Under such circumstances Mali he didnât believe that anyone could defeat him in terms of ingredients.
In addition, cooking a Florence T-bone steak required charcoal, and it was best to use oak or olive wood. This was also the reason why Florence steak was different from other steaks. If marisero wanted to make a Florence T-bone steak Mali he would use the 20-year-old oak in the adenlin area. It should be known that the France wine industry was very developed, and the oak in the adenlin area had been used to make wine barrels, so there was very little production every year, not to mention selling it outside.
As for the control of the fire, it was even more so.
No matter how he looked at it Mali he couldnât figure out how he would lose. This was like playing mahjong, how could he lose?
About 20 minutes later, a thin and tall white old man knocked on the door of toromaâs house. When the door was opened, the person who came in was exactly the one who had spat on the phone just now. Looking at his appearance Mali he really did look like a Groundhog.
âRelei mi, I donât believe in tuoma. Tell me again.â Malashero asked directly.
Toroma didnât like marishero either. After all, the two were rivals, and they had always been competing to see who was the No. 1 of the Western steak dishes.
After repeating it a few times, it was the same. Reremi didnât exaggerate anything and said the same thing as toroma Mali but this time, marishero found a loophole.
âNo, youâre wrong, old friend.â âThereâs no such thing as a Florence T-bone steak thatâs medium rare,âsaid marashero,â because the best Florence steak can never be over medium rare. â
Although he did not get along with the groundhogs, Turama agreed with him on this point. He said,âThe Florence T-bone steak only needs the outer layer to be cooked. The deeper you eat it, the more obvious the bloody part becomes. The outer layer is hard and crispy, while the inner layer is fresh and tender. This is the most authentic.â
âThatâs why itâs unprofessional for the waiter to ask you how well done it is. Besides, the head chef of this restaurant, Yuan, really gave you a Florence T-bone steak at 50%, which proves that heâs not authentic either.â Marishero concluded.
âYour analysis is very reasonable, but my tongue wonât lie.â Jeremy spread his hands.
In fact, he was also very confused about this. As an old friend of tuoluoma and Mali, he would often take care of them to eat. Other people had to line up, but he didnât have to. He could go through the back door. Therefore, he was very familiar with T-bone steak and definitely knew that it couldnât be over medium rare. Simply put, he was just joking about medium rare. Strictly speaking, he never thought that he would be able to serve it out of master chef Restaurant.
Reality once again gave the little old man a ruthless beating. A 50% Florence T-bone steak was just as delicious!
[Ps: suddenly two chapters, hehe.]
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