User Panel
Posted: 9/8/2004 2:53:35 PM EDT
Your steaks!
Just introduced to the flame then flipped then on your plate. All the blood and fat spraying out with each juicy mouthfull. [Homer voice]Mmmmmmm....steak...uglgglglglghhhh[/Homer voice] Bilster |
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Overcooked.......best way is to pass the meat within 1 foot of a 100 watt lightbulb..... |
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Show it a picture of fire from across the room... |
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I like to sere the outside and leave the inside all red and bloody. I hate steaks that have been over spiced, sauced, and turned into shoe leather.
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Just allow me to rub my hands together briskly over the steak!
There, that's cooked enough for me! Eric The(CarnivoreExtremis)Hun |
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I like it rare, but I DO sear the fat really well. I don't like eating raw fat. I try and cook the fat on the outskirts thoroughly.
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I want to be able to give it some hay, put it back in the barn, and for it to be OK tomorrow.
Not Really..... Medium Rare for me. |
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Just run the damn cow up to the table and slice it off. That's warm enough. |
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Well done for me.
I don't like my meat to be still moving while I'm eating it. |
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OUT!!!! OUT!!! Away with you Sir! Anything more than ten degrees above body temperature is overdone I say! |
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It really need not even be dead yet for me to enjoy it. I eat raw steak all the time.
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Hell, out here in the West we butcher our own steers and cut our steaks off the carcass as we need them.
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Medium rare with Franks Red Hot.
Franks Red Hot goes with ANYTHING... pour it on!!! - BG |
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Medium rare is where its at...cooked enough to be warm all the way through but not chewy. I used to work at a very upscale returant and the chef would get really pissed off whenpeople ordered meat well done...he would yell and throw shit sometimes, saying it was a waste of meat and that he just as well outta throw it away. I guess when steak is $17-20 per pound at the resturants cost he couldnt justify burning the crap out of it.
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Medium rare is the reddest I'll take it. Medium is the ............ cookedest?
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Ayup. No bacteria for me. Plus it just tastes better. |
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Medium well. The ideal steak for me is when it's cook through but the juices still run blood red.
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I always order Medium Rare, because different places cook it different. The meat should be red in the middle, and there should be red juice when you cut it. I once ordered a med. rare steak in Thailand, and got Beef sushi - tasted wierd though, might not have been beef (true story).
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Don't be SKEEERED..........must be bleedin |
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Well done please. I can't stand pink in my steak or hamburger.
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Cold red center for me. You have to have a nice thick cut of meat to do it right though.
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Yup, like my cow still mooing. Only salt and pepper to taste too. None of that fancy "Tex Mex" seasoning stuff.
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I like mine medium rare, as does the wife.
I can't remember what movie I heard the following line in, but I thought it was great: Cook: "I'll have this so rare a good vet will have it back on its feet in 10 minutes." |
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I rarely eat steak, so I could care less. I just honestly never liked it all that much. I eat fish (lots of fish), pork and poultry, but tend to avoid red meat. It's not due to any fear generated by tv, I just honestly never cared all that much for the taste.
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Whadayamean it's not still kickin?????!!!!!
Take it back and tell the chef not to burn the next one!!!! |
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BROWN is cookin', BLACK is done! |
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You are supposed to cook a steak?
Rare to medium rare, otherwise it is overdone. |
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