On 12/21/2010 2:01 PM, Cheryl wrote:
> 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.

I consider myself a regular guy but you're making me look like a big
sissy! :-)