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Rant: restaurants' horrific use of the microwave

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I recently had an identical, maddening experience at two very good, non-chain coffeshop/cafes. (This was not in LA - it was in the Midwest - so my co-posters on the LA Board don't have to try to figure out which places were involved. But those who followed my pre-move-to-LA posts probably can figure out the two places I'm talking about, since they are across the street from each other.) Both of these places serve excellent baked goods - really good housemade scones, breads and quiche. The crust on the quiche is excellent, BUT when serving the quiche, they first nuke it! Which, of course, turns the buttery, flaky crust into wet, rubbery mush. This means they are either clueless, lazy, have no pride in their performance, untrained, uncaring or some combo of all of the above. It's sad because both places have functioning ovens, obviously, as they bake their products in-house. Why do proprietors who turn out otherwise high-quality goods allow such senseless practices? I know now that I should request up front that my quiche not be nuked, but that's way besides the point, since it's so idiotic to do it in any event. I did actually lose it the second time it happened last week, and brought back the intolerable product to the counterman. When I asked for a piece of banana bread as a swap (which was still well less than the quiche price), he checked with the manager and said they could only give me a cookie (even cheaper) in exchange for the returned quiche. That really set me off and, unfortunately, led to my dropping an f-bomb and leaving empty handed. But, it's such a stupid practice.

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  1. What a crazy thing for a bakery to do! Over the Christmas holidays, I got impatient and nuked a piece of pie, only to be furious at myself for ruining the crust. But that's me, at home in my pyjamas, not out at a restaurant where people should know better (and you're paying them to know better).

    1. I agree that MWing wasn't a great idea. I make crustless quiche so it's not a problem. But were you basically wanting room temp or even cold quiche? 'Cause those were probably your options since they were certainly cooked ahead of time.