On 12/20/2010 6:09 AM, dsi1 wrote:
> High temperature cooking is what makes fried ice cream and baked Alaska
> possible. The same principle applies to roasts.
>
I think you're right.

>
> It's important not to confuse rare with medium rare. Rare is kinda
> gross. I always want to avoid that if I can.

Not gross at all to me! I like it rare and warmed through, but not cold.