connieg999 writes:
>
(MrAoD) writes:
>
>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>way
>>to test the authenticity of a steak house - if they don't understand either
>>term order something else or walk away.
>>
>
>Thanks for the explanation. I wouldn't like the "blackened" part, though.

Well, it doesn't have to be black, just crusty. If you can get the meat to
self-sustain flame-age for a half minute or so it's all same-same.
>I can't remember where I first saw it, but my favorite phrase concerning a
>preference for rare meat goes something like,
>"I like mine so rare that a good vet could cure it."

Heh. "Rare. I wanna be able to see the whip marks where the jockey was
hittin' it.

Best,

Marc