What's this "rare" crap? The secret of fire isn't exactly a high-tech mystery any more. Uncooked food is for dogs. ROTFLMAO :biggrin1: I never touch shellfish. You can have that crap. I don't like fish with fins. However, I will eat almost anything in a shell including escargot, but excluding oysters. To me oysters are just giant loogies. I prefer what my dad calls "fake fish;" i.e. Mrs. Paul's fish sticks and Mc Donald's fish sandwiches. :biggrin1: I also make an exception for solid white tuna in oil and grilled salmon prepared by my girl friends Turkish husband. I have no idea what he does to it, but it's always delicious.
What about the other half? Personally, I wouldn't let a chef less than 100% decent anywhere near my steak.:tongue: I was thinking the same thing.True story: a Toronto high end restaurant had a new European chef with an impressive reputation, and when a grumpy patron sent a $50 steak back to be grilled again, exclaimed to his staff:"Must we kill ze cow twice???" ROTFLMAO :biggrin1: I used to work in a kitchen. I miss the droll humor of the French Chef that was briefly employed there. I was the cashier and the only one who "got" him other than the banquet manager. :tongue:
Sizzling with butter sauce: filet mignon (medium to medium well), lightly dusted with a medium-ground fresh black pepper (and please don't butterfly it!) Now I am hungry... Agreed, If you are going to butterfly cut a filet mignon, then you may as well order a ribeye :tongue:Yup, and garlic toast counts, too. Garlic grows in the ground, after all.(Filet mignon on the grill tomorrow. With butterflied shrimp, garlic toast, and maybe even a salad, if I'm feeling decadent :wink: ) You're a little far for me to make dinner tonight, how about doing it again in June :05:
Designated chef in the family...my all time favourite is to wrap 5cm thick slices of beef fillet in bacon, chargrill till just medium rare and serve it on onion marmalade accompanied with chargrilled baby asparagus and a berry balsamic vinegar dressing.Slurp! I've never had onion marmalade; but that sounds delish! If I am ever in your neck of the woods I'm coming over for dinner.
A rare point of agreement with the Big Dirigible. A well done steak can still be juicy. ABSOLUTELY!
Medium rare with a side of bernaise sauce. I love a good bernaise sauce.
I mentioned rare but it depends on the cut of meat. Sirloin tastes incredible if it's blackened with a medium-rare middle as does a New York Strip or Porterhouse. Prime rib should always be rare with au jus. Some restaurants don't know how to properly marinate and cook prime rib. So true! So many restaurants think that well-done means charred beyond recognition. Prime Rib and Porterhouse taste best to me cooked medium.
I don't like steak. I know this makes me a freak of nature, but I have tried almost every steak imaginable in various different conformations, and each time it only reinforces that I don't like slabs of meat all that well. Not at all it's probably one of the things that makes you so loveable.
I don't like steak. I know this makes me a freak of nature, but I have tried almost every steak imaginable in various different conformations, and each time it only reinforces that I don't like slabs of meat all that well.
What's this "rare" crap? The secret of fire isn't exactly a high-tech mystery any more. Uncooked food is for dogs.
When I ate meat, I preferred my steaks medium rare if the lights were bright, and rare if the lights were low.