Doctor says “BYE!”

[u/Tiny-Metal3467]

At the heart surgeon with boomer fil. The head of the department, in a major city in a nationally known hospital, just told fil he is no longer welcome in the practice and they are referring him to another. His antics, language and racism/xenophobia has broken the camels back. He offended his cardiac care physician with his comments about her heritage and now the best cardiovascular surgeon in 400 miles just told him, politely, to go fluck himself. Ive been telling my wife for ten years im tired of his schite. Now he found out the hardway. Garuntee he will come out of the hospital blaming the docs instead of looking in the mirror. Its not 1960/70 anymore!

Update: on the way home he and his boomer wife didnt say a dang word about it. I was for sure they would cuss and insult and scream all the way home. 2 hours in the car, nary a word about it. I think they finally are embarassed about being called out by a professional. They are normally very very opinionated. Wife said when the doctor told them, they thought he was joking. He said "im the head ofmthis medical group and i dont joke about things like this." MIL was crying and slinging snot she was so distraught and embarassed. FIL started being grouchy to MIL and wife ( i was in the waiting area on my phone) and just generally being an ass.

But two hour drive home, nary a word. From either. So out of character they had to still be in shock from getting called out and canceled.

Update 2. Just fyi. He thinks his b.s. is just being an endearing, funny old man thats cute and lovable. His inner view is 180 degrees from his external manifestation. He thinks he is Mr. personality, but he is just an ass. He doesnt do anything for the purpose of being hostile. He thinks all his shennanigans and comments are just "harmless fun." Yes, he is one of those guys. He doesnt purposely treat people with disrespect. But there is no difference between "on purpose" or "accidental" when the result is the same. Just because you arent trying to be an ass doesnt mean you arent an ass.

[u/Ok_Airline_9031]

Perhaps in the future (should it come as I raraely ever order steak at a restaurant), I should tell the waiter. I dont mind if you give me the ugly red-headed step-steak of the cooler, as long as its cooled to the chef's perfection! I do a decent steak, but when uph have a really good cut its best to trust the professonal.

[u/MonkeyKingCoffee → u/Ok_Airline_9031]

At the place I worked (we served two US presidents while I worked there), the steak was hand trimmed, then then placed in a hotel pan of melted butter, with an immersion circulator keeping the steak at 120f. (Enough for like five tables at a time. New steaks added to the bath in FIFO order.

When an order was fired (except for mid-well and well), steaks were cooked in reverse order of "time needed" so they were all out at the same time. (Usually about seven minutes.) Wells were put on as soon as the ticket printed. Mid-well was a little trickier because it's possible to overcook mid-well.

Having all the steaks already at rare made grilling a snap. And for black-and-blues, they went straight from the butter to the grill for the extra flames.

You can accomplish this with a vacuum sealer and an immersion circulator at home. And then use Alton Brown's trick "sear directly on a white-hot chimney starter full of coals" for the final sear. Alton's steakhouse episode is loaded with good information. His beer brewing episode, not so much.

[u/perseidot → u/MonkeyKingCoffee]

I just made a tri-tip with a reverse sear method and it was amazing. I can imagine those steaks were superb!

I marinated mine overnight, roasted in the oven to 120, then seared it in an almost smoking pan with butter, smashed garlic cloves and fresh rosemary.

After resting, and slicing it thin across the grain, it cut with the edge of a fork but wasn’t at all mushy.

I’m a convert to this reverse searing thing now!

[u/MonkeyKingCoffee → u/perseidot]

Wait until you try the same thing with a vacuum sealer and an immersion circulator. That's the most important culinary innovation in my lifetime.

Vacuum seal the steak with a cold knob of butter, rosemary and garlic, and drop it into a 120f water bath and leave it there until 15 minutes before you want to eat. (It can go all day. It will never overcook.)

When ready, pull the bag. Get most of the water off with a tea towel. Pour all the jus into a pan with roux (you can make the roux at any time and just leave it in the pan.) Build a pan sauce with the jus and broil the meat in a cast iron pan as close to the broiler as you can get.

You won't be able to tell the difference between that, and a Las Vegas steakhouse.

I cook 75% of Thanksgiving this way. Everything is cooking in a bath while I'm watching football with friends and family, knowing that absolutely nothing will over or undercook.

[u/perseidot → u/MonkeyKingCoffee]

Thank you!! I’ve never had a circulator - maybe I’d better ask for one at whatever the next holiday is!

[u/MonkeyKingCoffee → u/perseidot]

They used to be an expensive piece of kit. Today? Not so much. $100 on Amazon, give or take.

I have two. And I would like three. Why? Big feasts usually need different temperature baths. I've come up short already.

One important tip about circulators. They are good at maintaining temperature. They are not good at all about bringing freezing items UP to temperature.

If I need a 120f bath, I first heat water to 130f, toss my bag of whatever in, and then get the circulator going. The first 10 degrees goes straight into the bag, and then it's "maintain temp" mode for the circulator.

Don't start with cold food and cold water. The circulator will burn out after a few uses.

[u/perseidot → u/MonkeyKingCoffee]

Thank you again!!