If he didn't know what kind of person Remy was.
If he didn't know that Remy wouldn't joke with him about this, Doma would definitely think that he was crazy.
As mentioned before, Doma and Marisello were the authorities of Western steaks, just like how Su Cuisine was to Wang Huai. Their authority was even higher than Engineer Cheng's to Sichuan Cuisine.
One should know that in the Sichuan Cuisine world, there was a saying, "If Yuan Zhou doesn't appear, Zhao Mei is invincible."
One could imagine.
"I've eaten it twice, but I don't know if it's the taste, the ingredients, or the seasoning. I can't tell which is better," Remy added. "But it's really good."
Doma pondered for a long time, then raised his head and asked, "Have you told Marisello about this?"
Remy replied, "I haven't had the chance to."
"Then call him and tell him." Doma paused, then said, "Forget it, I'll call him myself."
As he spoke, Doma dialed Marisello's number. As his arch-enemy, he definitely saved his phone number and affectionately left it as: Stupid Marmot.
"Did the moon replace the sun to work today?" As soon as he picked up, he heard the somewhat ear-piercing voice of an old man. "If not, why would our proud Mr. Doma call me?"
If it was in the past, Troma would definitely argue with Marisello. He would never admit defeat when it came to bickering, but after hearing the news about Remy, he wasn't in the mood to do so. He went straight to the point and told Marisello what Remy had said, emphasizing that it was Remy who had said it.
Just like Doma's reaction when he first heard the news, the stupid marmot on the other side of the phone was silent. A few minutes later, the ear-piercing male voice seemed to want to explode the phone.
"Doma, do you know what you're saying? Today is not April Fool's Day, and I never celebrate April Fool's Day. "
"A Huaxia man's Florentine T-bone steak is better than ours. Listen to yourself, what nonsense are you talking about? A steak is distinguished by its heat control and ingredients. Why is the Florentine T-bone steak called the Steak Bible by many tourists? It's because of the special parts of Quinine cattle used and the oak used to grill it."
"I always thought you were half a smart person, because you're the only chef who's worse than me when it comes to making Western steaks. Now it seems you're a complete idiot."
Marisello spoke very fast, like a gushing river. However, he was a little old after all, so he wasn't as energetic as when he was young, so he coughed twice in the middle of his sentence. In summary, he was asking Doma, "How many dishes?"
Compared to Doma, Marisello was much more hot-tempered. Although he was already in his sixties, he could still be heard scolding the chefs in the restaurant.
Therefore, before making the call, Doma would hold the phone far away from him, almost unable to hear what was said on the other side of the phone. About ten minutes later, Doma brought the phone closer to his ear.
"Although I've lost a few teeth, I'm not deaf. You don't have to speak so loudly," Doma said.
"Is that really what Remy Remy said? You said it just now, "Marisello asked again.
Doma said, "Remy thinks that the Florentine T-bone steak cooked by the young chef named Yuan is better than mine and yours. How many more times do you want to hear that?"
"Twice," Marisello said.
Doma said, "The Florentine T-bone steak cooked by him is better than mine and yours. The Florentine T-bone steak cooked by him is better than mine and yours."
"Is it at your house? I'll be right there, "Marisello said and hung up the phone.
The reason why Marisello had such a reaction was because, just as he had said, the Florentine steak was made from quinine beef, while the T-bone steak was made from the upper waist of quinine beef. The spine was in a T-shape, and on both sides of the T-shape, there were two pieces of tender beef, one big and one small.
Quinine beef was produced in Tuscany, Italy, and was only exported to a very small range. Anyway, the export markets did not include Asia. Of course, for those who wanted to, it was not difficult to import it. After all, the protection of quinine beef was not as exaggerated as that of Kobe beef.
But as a professional chef, from the very beginning, from the selection of the beef, to the slaughter and transportation, everything was handled by him. Under such circumstances, Marisello did not believe that anyone could beat him in terms of ingredients.
Also, the Florentine T-bone steak needed to be cooked with charcoal, and the best charcoal was oak or olive wood. This was also the reason why the Florentine steak was different from other steaks. If Marisello were to make the Florentine T-bone steak, he would use 20-year-old oak wood from the Ardennes region. Due to the development of the French wine industry, the oak wood from the Ardennes region was used to make wine barrels. Therefore, the production was very low, let alone being sold.
As for the control of the heat, there was no need to talk about it.
No matter how he looked at it, Marisello could not think of how he would lose. It was almost the same as playing mahjong. How could he lose?
About twenty minutes later, a tall and thin Caucasian old man knocked on the door of Doloma's house and opened the door. The person who came was Marisello, who had been scolding him on the phone for ten seconds. Looking at him, he really did look … like a groundhog.
"Jeremiah, I don't believe Roman. Say it again." Marisello went straight to the point.
Roman also did not like Marisello. After all, the two of them were rivals and had always been competing to see who was the number one in Western steaks.
It was the same no matter how many times he said it. Jeremiah did not add fuel to the fire. It was more or less the same as what Roman said, but this time, he said that Marisello had found a loophole.
"No, old buddy, you are wrong," Marisello said. "There is no such thing as how well done a Florentine T-bone steak is, because the best Florentine steak will never be more than medium-rare."
Although he was not on good terms with groundhogs, Roman still agreed with this point. He said, "A Florentine T-bone steak only needs the outside layer to be well-done. The deeper you eat, the more obvious the bloody part will be. The outside layer is crispy and crispy, and the inside layer is tender and delicious. This is the most authentic version."
"So, the waiter in that restaurant asked how well done is proof that he is not professional. Moreover, the head chef of this restaurant really gave you a medium-rare Florentine T-bone steak, which proves that he is not authentic," Marisello concluded.
"Your analysis makes sense, but my tongue does not lie." Jeremiah spread his hands.
In fact, he was also very confused about this point. As an old friend of Roman and Marisello, he would often go there to eat. Other people had to line up, but he did not have to and could go through the back door. Therefore, he was very clear about the T-bone steak, and he definitely knew that it could not be more than medium-rare. To put it simply, he said medium-rare just for fun. Strictly speaking, he had never thought that The Kitchen God would be able to serve it.
Reality once again mercilessly gave Jeremiah, the little old man, a heavy beating. A medium-rare Florentine T-bone steak was just as delicious!
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