I know that there are different degrees or levels to cooking a steak, ranging
from rare (what does that mean?) to well done (usually how I like mine).

But say if you are ordering steak in a restaurant, what are the degrees of
cooking a steak in-between the levels I mentioned above? How is one supposed
to know what one wants if one is trying steak for the 1st time?


==
"Middle age is when your age starts to show around your middle."
-- Bob Hope

"Ablang" > wrote in message
> I know that there are different degrees or levels to cooking a steak,
ranging
> from rare (what does that mean?) to well done (usually how I like mine).
>
> But say if you are ordering steak in a restaurant, what are the degrees of
> cooking a steak in-between the levels I mentioned above? How is one
supposed
> to know what one wants if one is trying steak for the 1st time?

There are color charts showing what to expect at different temperatures.
Rare has a red center, then it grades up to medium rare, medium (pink),
medium well, well.

Why do you like well done? Is it a taste thing or do you object to the
color and juices of a more rare steak?
Ed

http://pages.cthome.net/edhome

"Ablang" > wrote in message
> I know that there are different degrees or levels to cooking a steak,
ranging
> from rare (what does that mean?) to well done (usually how I like mine).
>
> But say if you are ordering steak in a restaurant, what are the degrees of
> cooking a steak in-between the levels I mentioned above? How is one
supposed
> to know what one wants if one is trying steak for the 1st time?

There are color charts showing what to expect at different temperatures.
Rare has a red center, then it grades up to medium rare, medium (pink),
medium well, well.

Why do you like well done? Is it a taste thing or do you object to the
color and juices of a more rare steak?
Ed

http://pages.cthome.net/edhome

In article >,
D (Ablang) wrote:

> I know that there are different degrees or levels to cooking a steak, ranging
> from rare (what does that mean?) to well done (usually how I like mine).
>
> But say if you are ordering steak in a restaurant, what are the degrees of
> cooking a steak in-between the levels I mentioned above? How is one supposed
> to know what one wants if one is trying steak for the 1st time?
>
>

Ask the waiter...
A good one will know the cooks well enough to talk to them about it.
Steak done-ness is too important for them _not_ to be able to talk about
it!

And if it's not done right, send it back. ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
D (Ablang) wrote:

> I know that there are different degrees or levels to cooking a steak, ranging
> from rare (what does that mean?) to well done (usually how I like mine).
>
> But say if you are ordering steak in a restaurant, what are the degrees of
> cooking a steak in-between the levels I mentioned above? How is one supposed
> to know what one wants if one is trying steak for the 1st time?
>
>

Ask the waiter...
A good one will know the cooks well enough to talk to them about it.
Steak done-ness is too important for them _not_ to be able to talk about
it!

And if it's not done right, send it back. ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On 02 Aug 2004 02:57:43 GMT, D (Ablang) wrote:

>I know that there are different degrees or levels to cooking a steak, ranging
>from rare (what does that mean?) to well done (usually how I like mine).
>
>But say if you are ordering steak in a restaurant, what are the degrees of
>cooking a steak in-between the levels I mentioned above? How is one supposed
>to know what one wants if one is trying steak for the 1st time?
>
>
>==
> "Middle age is when your age starts to show around your middle."
> -- Bob Hope


I like mine pink in the middle! Take a look at what the Beef Industry
has to say about proper cooking...double click this link...

http://www.txbeef.org/cooking_it_rig...#meat_doneness


remember, the warnings you hear about making sure there is no pink
color in the cooked meat is for "ground meat only". Steaks are a
different way of cooking and if you cook your steak until it is gray
all the way through you might as well warm up your shoe leather and
eat it, you have ruined the steak.

Bill

On 02 Aug 2004 02:57:43 GMT, D (Ablang) wrote:

>I know that there are different degrees or levels to cooking a steak, ranging
>from rare (what does that mean?) to well done (usually how I like mine).
>
>But say if you are ordering steak in a restaurant, what are the degrees of
>cooking a steak in-between the levels I mentioned above? How is one supposed
>to know what one wants if one is trying steak for the 1st time?
>
>
>==
> "Middle age is when your age starts to show around your middle."
> -- Bob Hope


I like mine pink in the middle! Take a look at what the Beef Industry
has to say about proper cooking...double click this link...

http://www.txbeef.org/cooking_it_rig...#meat_doneness


remember, the warnings you hear about making sure there is no pink
color in the cooked meat is for "ground meat only". Steaks are a
different way of cooking and if you cook your steak until it is gray
all the way through you might as well warm up your shoe leather and
eat it, you have ruined the steak.

Bill

In article >,
Katra > wrote:

> In article >,
> D (Ablang) wrote:
>
> > I know that there are different degrees or levels to cooking a steak,
> > ranging
> > from rare (what does that mean?) to well done (usually how I like mine).
> >
> > But say if you are ordering steak in a restaurant, what are the degrees of
> > cooking a steak in-between the levels I mentioned above? How is one
> > supposed
> > to know what one wants if one is trying steak for the 1st time?
> >
> >
>
> Ask the waiter...

A good idea. Further, when I order a "new" kind of meat, I usually tell
the waiter to tell the chef to cook it the way he would for himself.
"Chef's choice", I say.

Isaac

In article >,
Katra > wrote:

> In article >,
> D (Ablang) wrote:
>
> > I know that there are different degrees or levels to cooking a steak,
> > ranging
> > from rare (what does that mean?) to well done (usually how I like mine).
> >
> > But say if you are ordering steak in a restaurant, what are the degrees of
> > cooking a steak in-between the levels I mentioned above? How is one
> > supposed
> > to know what one wants if one is trying steak for the 1st time?
> >
> >
>
> Ask the waiter...

A good idea. Further, when I order a "new" kind of meat, I usually tell
the waiter to tell the chef to cook it the way he would for himself.
"Chef's choice", I say.

Isaac

>I know that there are different degrees or levels to cooking a steak, ranging
>from rare (what does that mean?) to well done (usually how I like mine).
>
>But say if you are ordering steak in a restaurant, what are the degrees of
>cooking a steak in-between the levels I mentioned above? How is one supposed
>to know what one wants if one is trying steak for the 1st time?

I like mine cooked just until all the pink is gone. You have to be careful
when ordering a steak well done in some restaurants. Often the menu will state
in small letters that if you order a steak well done that part of it might be
burnt This is due to the intense heat from the grill used to cook the steak.
Also some of the more snobby chefs will refuse to cook a steak well done. You
might to consider ordering your steak medium well. It may not be done to your
liking but I'd rather get a steak that was slightly pink than get one that's
burnt.

>I know that there are different degrees or levels to cooking a steak, ranging
>from rare (what does that mean?) to well done (usually how I like mine).
>
>But say if you are ordering steak in a restaurant, what are the degrees of
>cooking a steak in-between the levels I mentioned above? How is one supposed
>to know what one wants if one is trying steak for the 1st time?

I like mine cooked just until all the pink is gone. You have to be careful
when ordering a steak well done in some restaurants. Often the menu will state
in small letters that if you order a steak well done that part of it might be
burnt This is due to the intense heat from the grill used to cook the steak.
Also some of the more snobby chefs will refuse to cook a steak well done. You
might to consider ordering your steak medium well. It may not be done to your
liking but I'd rather get a steak that was slightly pink than get one that's
burnt.

On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> wrote:
>
> http://www.txbeef.org/cooking_it_rig...#meat_doneness
>
I can think of some instances where I could have used a
color copy of this to explain how I wanted my meat cooked!

I've gotten to the point where I just describe what I want,
because there are too many differing intrepretations of what
rare or med rare is.

sf
Practice safe eating - always use condiments

On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> wrote:
>
> http://www.txbeef.org/cooking_it_rig...#meat_doneness
>
I can think of some instances where I could have used a
color copy of this to explain how I wanted my meat cooked!

I've gotten to the point where I just describe what I want,
because there are too many differing intrepretations of what
rare or med rare is.

sf
Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> > wrote:
> >
> > http://www.txbeef.org/cooking_it_rig...#meat_doneness
> >
> I can think of some instances where I could have used a
> color copy of this to explain how I wanted my meat cooked!
>
> I've gotten to the point where I just describe what I want,
> because there are too many differing intrepretations of what
> rare or med rare is.
>
> sf

I just tell them to tell the chef to just wave it at the flame.
I want to have to chase it around the plate a few times and kill it
myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)

K. (lover of bloody rare beef!!!)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> > wrote:
> >
> > http://www.txbeef.org/cooking_it_rig...#meat_doneness
> >
> I can think of some instances where I could have used a
> color copy of this to explain how I wanted my meat cooked!
>
> I've gotten to the point where I just describe what I want,
> because there are too many differing intrepretations of what
> rare or med rare is.
>
> sf

I just tell them to tell the chef to just wave it at the flame.
I want to have to chase it around the plate a few times and kill it
myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)

K. (lover of bloody rare beef!!!)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...
> In article >,
> sf > wrote:
>
> > On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> > > wrote:
> > >
> > > http://www.txbeef.org/cooking_it_rig...#meat_doneness
> > >
> > I can think of some instances where I could have used a
> > color copy of this to explain how I wanted my meat cooked!
> >
> > I've gotten to the point where I just describe what I want,
> > because there are too many differing intrepretations of what
> > rare or med rare is.
> >
> > sf
>
> I just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

That's me! Sear it and serve it to me bloody.

kili

"Katra" > wrote in message
...
> In article >,
> sf > wrote:
>
> > On Mon, 02 Aug 2004 03:35:56 GMT, Bill
> > > wrote:
> > >
> > > http://www.txbeef.org/cooking_it_rig...#meat_doneness
> > >
> > I can think of some instances where I could have used a
> > color copy of this to explain how I wanted my meat cooked!
> >
> > I've gotten to the point where I just describe what I want,
> > because there are too many differing intrepretations of what
> > rare or med rare is.
> >
> > sf
>
> I just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

That's me! Sear it and serve it to me bloody.

kili

Katra > wrote in news:KatraMungBean-
:

> just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)
>

I know a lot of people prefer it this way, but I've never understood the
appeal. It's not the blood I mind, but the texture. Much too squishy. To
me, beef should have a firm texture, although not dry or tough.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in news:KatraMungBean-
:

> just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)
>

I know a lot of people prefer it this way, but I've never understood the
appeal. It's not the blood I mind, but the texture. Much too squishy. To
me, beef should have a firm texture, although not dry or tough.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> wrote:

> I just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)

LOL! My mother used to tell them that she just wanted the
cow to stop kicking.

Around here, most people don't understand the difference
between rare and very rare. I want it rare, but cooked
enough for the juices to release. Maybe I should start
calling it "bloody rare".

sf
Practice safe eating - always use condiments

On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> wrote:

> I just tell them to tell the chef to just wave it at the flame.
> I want to have to chase it around the plate a few times and kill it
> myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
>
> K. (lover of bloody rare beef!!!)

LOL! My mother used to tell them that she just wanted the
cow to stop kicking.

Around here, most people don't understand the difference
between rare and very rare. I want it rare, but cooked
enough for the juices to release. Maybe I should start
calling it "bloody rare".

sf
Practice safe eating - always use condiments

Bill wrote:

> On 02 Aug 2004 02:57:43 GMT, D (Ablang) wrote:
>=20
>=20
>> I know that there are different degrees or levels to cooking a
>> steak, ranging from rare (what does that mean?) to well done
>> (usually how I like mine).
>=20
>> But say if you are ordering steak in a restaurant, what are the
>> degrees of cooking a steak in-between the levels I mentioned
>> above? How is one supposed to know what one wants if one is
>> trying steak for the 1st time?

By definition:
rare - cold red center
med-rare - cool red center
med - warm pink center
med-well - hot pink center (narrow stripe)
well - hot brown center

> I like mine pink in the middle! Take a look at what the Beef
> Industry has to say about proper cooking...double click this
> link...
>=20
> http://www.txbeef.org/cooking_it_rig...#meat_doneness

I have to take issue with some of what they say. They talk about using
thermometers with steaks. Obviously whoever wrote the piece isn't
well-acquainted with the characteristics of the various types.
<http://www.hi-tm.com/Documents/Thermoms.html>

The picture of the burger with the thermometer in it shows that they=20
don't understand how bimetallic coil thermometers work. It's not in=20
far enough to give a reliable reading. And, anyway, any reading it=20
does give will be an average along its length.

Most thermometers are useless for steaks except the ones that are
virtually laboratory-grade or unless the steaks are wide and thick.
<http://www.hi-tm.com/Documents/Bimet-pic.html>

> remember, the warnings you hear about making sure there is no pink=20
> color in the cooked meat is for "ground meat only". Steaks are a=20
> different way of cooking and if you cook your steak until it is
> gray all the way through you might as well warm up your shoe
> leather and eat it, you have ruined the steak.

The finished temperatures they offer for the various degrees of
doneness don't jibe with the technical definitions. All the
temperatures are at least 10=B0 too high.

Very rare, according to them is 130=B0 and I promise that that's a bit
over medium rare to the beginnings of a warm red center. They say that=20
rare is 140=B0. That won't feel cold to the bite. Most people's tap=20
water doesn't get that hot. And 160=B0 meat is most assuredly not medium =

- 145=B0 is about as high as you can go and still have a full pink=20
center. 160=B0F will feet hot to the bite, not warm, and there'll be=20
very little still pink.

These guys have the same sorts of elevated temperatures that USDA has.
The feds still say in many places that they think chicken and turkey
should be cooked to more than 180=B0, and that in a 350=B0 oven. Dry. Dry=
=2E=20
Dry.

After roasting thousands of rounds (and grilling even more steaks),=20
our temps to definition were all considerably lower than the ones on=20
the beef site. And we cooked steaks by touch rather than temperature.=20
Roasts were all done with thermometers - no guesswork. We used to have=20
a couple food scientists as customers in my one restaurant just=20
because of the beef. They informally "consulted" with me and my people=20
about this and other questions (and drank the top shelf Scotch on me).=20
The agreed with our temperature ranges (and disagreed with what I=20
"knew" about searing to seal in the juices).

Pastorio

Bill wrote:

> On 02 Aug 2004 02:57:43 GMT, D (Ablang) wrote:
>=20
>=20
>> I know that there are different degrees or levels to cooking a
>> steak, ranging from rare (what does that mean?) to well done
>> (usually how I like mine).
>=20
>> But say if you are ordering steak in a restaurant, what are the
>> degrees of cooking a steak in-between the levels I mentioned
>> above? How is one supposed to know what one wants if one is
>> trying steak for the 1st time?

By definition:
rare - cold red center
med-rare - cool red center
med - warm pink center
med-well - hot pink center (narrow stripe)
well - hot brown center

> I like mine pink in the middle! Take a look at what the Beef
> Industry has to say about proper cooking...double click this
> link...
>=20
> http://www.txbeef.org/cooking_it_rig...#meat_doneness

I have to take issue with some of what they say. They talk about using
thermometers with steaks. Obviously whoever wrote the piece isn't
well-acquainted with the characteristics of the various types.
<http://www.hi-tm.com/Documents/Thermoms.html>

The picture of the burger with the thermometer in it shows that they=20
don't understand how bimetallic coil thermometers work. It's not in=20
far enough to give a reliable reading. And, anyway, any reading it=20
does give will be an average along its length.

Most thermometers are useless for steaks except the ones that are
virtually laboratory-grade or unless the steaks are wide and thick.
<http://www.hi-tm.com/Documents/Bimet-pic.html>

> remember, the warnings you hear about making sure there is no pink=20
> color in the cooked meat is for "ground meat only". Steaks are a=20
> different way of cooking and if you cook your steak until it is
> gray all the way through you might as well warm up your shoe
> leather and eat it, you have ruined the steak.

The finished temperatures they offer for the various degrees of
doneness don't jibe with the technical definitions. All the
temperatures are at least 10=B0 too high.

Very rare, according to them is 130=B0 and I promise that that's a bit
over medium rare to the beginnings of a warm red center. They say that=20
rare is 140=B0. That won't feel cold to the bite. Most people's tap=20
water doesn't get that hot. And 160=B0 meat is most assuredly not medium =

- 145=B0 is about as high as you can go and still have a full pink=20
center. 160=B0F will feet hot to the bite, not warm, and there'll be=20
very little still pink.

These guys have the same sorts of elevated temperatures that USDA has.
The feds still say in many places that they think chicken and turkey
should be cooked to more than 180=B0, and that in a 350=B0 oven. Dry. Dry=
=2E=20
Dry.

After roasting thousands of rounds (and grilling even more steaks),=20
our temps to definition were all considerably lower than the ones on=20
the beef site. And we cooked steaks by touch rather than temperature.=20
Roasts were all done with thermometers - no guesswork. We used to have=20
a couple food scientists as customers in my one restaurant just=20
because of the beef. They informally "consulted" with me and my people=20
about this and other questions (and drank the top shelf Scotch on me).=20
The agreed with our temperature ranges (and disagreed with what I=20
"knew" about searing to seal in the juices).

Pastorio

Ablang wrote:
> I know that there are different degrees or levels to cooking a steak,
> ranging from rare (what does that mean?) to well done (usually how I
> like mine).
>
Walk it past the fire and if it moos it is not quite done.

> But say if you are ordering steak in a restaurant, what are the
> degrees of cooking a steak in-between the levels I mentioned above?
> How is one supposed to know what one wants if one is trying steak for
> the 1st time?
>
>
> ==
> "Middle age is when your age starts to show around your middle."
> -- Bob Hope

If it's a decent restaurant, they know the difference between rare, medium
rare, medium, medium well and well done. No need to ponder about it. If it
isn't done correctly, send it back.

Jill

Ablang wrote:
> I know that there are different degrees or levels to cooking a steak,
> ranging from rare (what does that mean?) to well done (usually how I
> like mine).
>
Walk it past the fire and if it moos it is not quite done.

> But say if you are ordering steak in a restaurant, what are the
> degrees of cooking a steak in-between the levels I mentioned above?
> How is one supposed to know what one wants if one is trying steak for
> the 1st time?
>
>
> ==
> "Middle age is when your age starts to show around your middle."
> -- Bob Hope

If it's a decent restaurant, they know the difference between rare, medium
rare, medium, medium well and well done. No need to ponder about it. If it
isn't done correctly, send it back.

Jill

In article >,
Wayne > wrote:

> Katra > wrote in news:KatraMungBean-
> :
>
> > just tell them to tell the chef to just wave it at the flame.
> > I want to have to chase it around the plate a few times and kill it
> > myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
> >
> > K. (lover of bloody rare beef!!!)
> >
>
> I know a lot of people prefer it this way, but I've never understood the
> appeal. It's not the blood I mind, but the texture. Much too squishy. To
> me, beef should have a firm texture, although not dry or tough.

Mmmmm... A good, rare steak hardly needs any chewing. ;-)

For me, it's more the flavor than the texture. Well done steak has none
imho, but that's just my personal preference.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Wayne > wrote:

> Katra > wrote in news:KatraMungBean-
> :
>
> > just tell them to tell the chef to just wave it at the flame.
> > I want to have to chase it around the plate a few times and kill it
> > myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
> >
> > K. (lover of bloody rare beef!!!)
> >
>
> I know a lot of people prefer it this way, but I've never understood the
> appeal. It's not the blood I mind, but the texture. Much too squishy. To
> me, beef should have a firm texture, although not dry or tough.

Mmmmm... A good, rare steak hardly needs any chewing. ;-)

For me, it's more the flavor than the texture. Well done steak has none
imho, but that's just my personal preference.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> > wrote:
>
> > I just tell them to tell the chef to just wave it at the flame.
> > I want to have to chase it around the plate a few times and kill it
> > myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
> >
> > K. (lover of bloody rare beef!!!)
>
> LOL! My mother used to tell them that she just wanted the
> cow to stop kicking.

<giggles>

>
> Around here, most people don't understand the difference
> between rare and very rare. I want it rare, but cooked
> enough for the juices to release. Maybe I should start
> calling it "bloody rare".
>
> sf
> Practice safe eating - always use condiments

I do eat ground beef medium rare to medium well, but I like my steaks
_rare_! My favorite cut is rib eye.

Rare Ostrich is also excellent.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> > wrote:
>
> > I just tell them to tell the chef to just wave it at the flame.
> > I want to have to chase it around the plate a few times and kill it
> > myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)
> >
> > K. (lover of bloody rare beef!!!)
>
> LOL! My mother used to tell them that she just wanted the
> cow to stop kicking.

<giggles>

>
> Around here, most people don't understand the difference
> between rare and very rare. I want it rare, but cooked
> enough for the juices to release. Maybe I should start
> calling it "bloody rare".
>
> sf
> Practice safe eating - always use condiments

I do eat ground beef medium rare to medium well, but I like my steaks
_rare_! My favorite cut is rib eye.

Rare Ostrich is also excellent.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...
> In article >,
> sf > wrote:
>
> > On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> > > wrote:
> >
> > > I just tell them to tell the chef to just wave it at the flame.
> > > I want to have to chase it around the plate a few times and kill it
> > > myself. <lol> I rarely get an overcooked steak when I tell them that.
;-)
> > >
> > > K. (lover of bloody rare beef!!!)

I'm surprised there have been so many replies without anyone yet mentioning
liking their steak 'blue' - or even 'black & blue' (my preference). Is it
not a common term in the US? Blue meaning basically warm but raw, and black
& blue meaning seared and carbonized on the outside, and warm but raw in the
middle.

Jo


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"Katra" > wrote in message
...
> In article >,
> sf > wrote:
>
> > On Mon, 02 Aug 2004 00:49:33 -0500, Katra
> > > wrote:
> >
> > > I just tell them to tell the chef to just wave it at the flame.
> > > I want to have to chase it around the plate a few times and kill it
> > > myself. <lol> I rarely get an overcooked steak when I tell them that.
;-)
> > >
> > > K. (lover of bloody rare beef!!!)

I'm surprised there have been so many replies without anyone yet mentioning
liking their steak 'blue' - or even 'black & blue' (my preference). Is it
not a common term in the US? Blue meaning basically warm but raw, and black
& blue meaning seared and carbonized on the outside, and warm but raw in the
middle.

Jo


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> I like mine pink in the middle! Take a look at what the Beef Industry
> has to say about proper cooking...double click this link...
>
> http://www.txbeef.org/cooking_it_rig...#meat_doneness
>
>
> remember, the warnings you hear about making sure there is no pink
> color in the cooked meat is for "ground meat only". Steaks are a
> different way of cooking and if you cook your steak until it is gray
> all the way through you might as well warm up your shoe leather and
> eat it, you have ruined the steak.
>
> Bill


This is exactly why I'm not eating steaks now that I'm pregnant. My usual
statement to the waiter is, "Show the cow a match". Now, due to a normal
pregnancy-caused lack of resistance to things like toxoplasmosis, they need
to be killed, badly. Bleah. So I make a lot of stews--rendang, firepot,
Irish stew, what have you.
--Katrina


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>Katra chews the fat:
>>sf wrote:
>>
>> >Bill wrote:
>> > http://www.txbeef.org/cooking_it_rig...#meat_doneness
>> >
>> I can think of some instances where I could have used a
>> color copy of this to explain how I wanted my meat cooked!
>>
>> I've gotten to the point where I just describe what I want,
>> because there are too many differing intrepretations of what
>> rare or med rare is.
>>
>> sf
>
>I just tell them to tell the chef to just wave it at the flame.
>I want to have to chase it around the plate a few times and kill it
>myself. <lol> I rarely get an overcooked steak when I tell them that. ;-)

Only ignorant trailer trash sorts would order steak out... why bother paying
such a premium *and risking disappointment* for something one can *easily*
prepare at home, *exactly* what and how they like. duhuhuhuh....

Can't be anything simpler than tossing whatever steak you choose onto a grill,
or inna pan/broiler, and cooking it precisely. Save the restaurants for foods
that can't be so easily prepared at home... like a kosher corned beef on rye n'
a kasha k'nish, scungilli marinara, house-special lobster yatka mein, smoked
whitefish salad onna bialy, etc. But steak! duh! Onliest thing I can figure
is where yoose live other than all dem fast food boiger joints and Der
Wienerschnitzel, Sizzler steak is the most exotic viand on yer palette/palate.
I know, nothing too fancy for yoose taste-in-yer-ass types.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Mmmmm... A good, rare steak hardly needs any chewing. ;-)
>
>For me, it's more the flavor than the texture. Well done steak has none
>imho, but that's just my personal preference.
>
>K.

I got yer steak schwingin'... tube steak!

Ahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Mmmmm... A good, rare steak hardly needs any chewing. ;-)
>
>For me, it's more the flavor than the texture. Well done steak has none
>imho, but that's just my personal preference.
>
>K.

I got yer steak schwingin'... tube steak!

Ahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>My favorite cut is rib eye.
>
>Katra.

Filet of tofu... rib eye is the most flavorless cut there is, the Mrs. Pauls
fish stick of the beef world... don't ferget the ketchup.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>If it's a decent restaurant, they know the difference between rare, medium
>rare, medium, medium well and well done. No need to ponder about it. If it
>isn't done correctly, send it back.
>
>Jill

No such animal as a steak house that's a decent restaurant.... what, no sawdust
onna floor...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Katra > wrote in
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in news:KatraMungBean-
>> :
>>
>> > just tell them to tell the chef to just wave it at the flame.
>> > I want to have to chase it around the plate a few times and kill it
>> > myself. <lol> I rarely get an overcooked steak when I tell them
>> > that. ;-)
>> >
>> > K. (lover of bloody rare beef!!!)
>> >
>>
>> I know a lot of people prefer it this way, but I've never understood
>> the appeal. It's not the blood I mind, but the texture. Much too
>> squishy. To me, beef should have a firm texture, although not dry or
>> tough.
>
> Mmmmm... A good, rare steak hardly needs any chewing. ;-)
>
> For me, it's more the flavor than the texture. Well done steak has
> none imho, but that's just my personal preference.
>
> K.

Oh, I don't like it well done, and I agree that there's little flavor or
moistness left if it is. I guess I'd have to said "medium" where it's
just a little red (not pink) in the middle.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in news:KatraMungBean-
>> :
>>
>> > just tell them to tell the chef to just wave it at the flame.
>> > I want to have to chase it around the plate a few times and kill it
>> > myself. <lol> I rarely get an overcooked steak when I tell them
>> > that. ;-)
>> >
>> > K. (lover of bloody rare beef!!!)
>> >
>>
>> I know a lot of people prefer it this way, but I've never understood
>> the appeal. It's not the blood I mind, but the texture. Much too
>> squishy. To me, beef should have a firm texture, although not dry or
>> tough.
>
> Mmmmm... A good, rare steak hardly needs any chewing. ;-)
>
> For me, it's more the flavor than the texture. Well done steak has
> none imho, but that's just my personal preference.
>
> K.

Oh, I don't like it well done, and I agree that there's little flavor or
moistness left if it is. I guess I'd have to said "medium" where it's
just a little red (not pink) in the middle.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Wayne > got ****ed off and typed
> :
>
>> Katra > wrote in news:KatraMungBean-
>> :
>>
>>> just tell them to tell the chef to just wave it at the flame.
>>> I want to have to chase it around the plate a few times and kill it
>>> myself. <lol> I rarely get an overcooked steak when I tell them
>>> that. ;-)
>>>
>>> K. (lover of bloody rare beef!!!)
>>>
>>
>> I know a lot of people prefer it this way, but I've never understood
>> the appeal. It's not the blood I mind, but the texture. Much too
>> squishy. To me, beef should have a firm texture, although not dry or
>> tough.
>>
>
> Firm but not dry or tough. Hmmm... Speculation is medium to medium
> rare. I like my medium rare. leaning to rare but not oozing blood.
> There is a point where even if pink in the center it's overcooked to
> me. OTOH, I like pork steaks well done. Go figure.
>
> Michael

That's close to what I like, maybe leaning to medium. I just don't like
it bloody raw when it's not even thoroughly hot all the way through.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.