20-04-2003 11:48									#31
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quote: BTW if you go to a restaurant and order a well done steak you will get the lowest grade beef the chef has...just a little tip

Because it all tastes the same when you burn it that bad .

	20-04-2003 11:54									#32
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Medium. I don't want raw flesh, I don't want a rubber sole.

	20-04-2003 11:56									#33
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Beef?

I prefer PORK well-done, simultaneously taken in with a slice of matza, and all helped down with a shot of Stolich and a cucumber.

	20-04-2003 13:06									#34
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I used to like well done and medium. but often the meat gets tough and too hard to chew.

so I now get medium rare. I can handle any e-coli and such. my stomach is strong.

	20-04-2003 14:23									#35
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Beef is best on the bottom of the Trashcan

	20-04-2003 15:00									#36
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Medium rare as well.

	20-04-2003 16:20									#37
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I like thin tranches fried for 30 seconds on either side.

	20-04-2003 16:54									#38
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I like my beef to still be trying to crawl away when I start to eat. Anything about medium-rare is crementation.

Besides, burnt meat is bad for you. Nasty nasty benzene rings and nitrogen products form, or so I am told by "The Joy of Cooking and Molecular Biochemistry".

	20-04-2003 18:46									#39
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Medium rare takes a commanding lead.

I knew there were a lot of sick puppies here.

	20-04-2003 18:48									#40
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Medium.

	20-04-2003 19:28									#41
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blood please. Medium rare.

	20-04-2003 20:55									#42
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Saignant

quote: BTW if you go to a restaurant and order a well done steak you will get the lowest grade beef the chef has...just a little tip .

The actual quality won't less, but you will get either the end pieces or parts that already were cooked ( one too many put onto to grill, wrongly ordered, one that was on the grill too long to be a medium-rare, put in the micro, etc.)

	20-04-2003 21:01									#43
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It depends on the meat. I prefer hamburger to be medium to well done, fajitas, and stews also. As for steaks, however, I want it to still be mooing when it's in front of me. I just don't want it to be cold in the middle.

At Ruth's Chris Steak House, they serve you the steak on a heated metal dish (which will burn you if you touch it). Then you can slice off bites of the rare steak, lay it on the plate for a moment until it's hot, but still rare.

I think maybe we'll go there for my B-day, which is next Monday. Bunnygrrl has been bugging me to go for weeks now, since we went to an anti-war demo that was right next to a Ruth's Chris. (Only problem with them is they serve their red wine to warm.)