On Mon, 20 Dec 2010 09:33:31 -1000, dsi1 wrote:

> On 12/20/2010 8:20 AM, Brooklyn1 wrote:
>> 'Zactly... TIAD... there is nothing more disgusting, wasteful, and the
>> sign of a lousy cook, than any hunk of beef fully rare from stem to
>> stern and port to larboard... may as well truss it like a teabag and
>> dunk it in boiling water for two minutes. I don't like coddled eggs
>> and I like coddled beef even less.
>>
>
> No doubt you believe with all your heart that cooking at low
> temperatures equals a rare roast. This is simply not true.

I think Cats and sf are working off the assumption that the roast
has no well-done crust. I hope the rest of us are working under the
assumption that there will be a crust applied with high heat.

But under that crust the majority of people want a med-rare hunk of
cow. I don't want any grey past the first 1/4". But I won't stoop
low enough to say that those people have no taste or they have TIAD
(until you consider all their other TIAD posts).

-sw