Medium Rawr, never tried Blue though. Is having it that rare bad for you? I mean, I know it increases the risk of foodbourne germs...hmmm
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Poll: So, how do you like your steak?
- Thread starter KaosuHamoni
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Dead please. If the meat starts bleeding when I cut into it, then it's alive. If there's pink in the middle, then it's alive.
But to be honest, I was rather sheltered from the possibilities of "rare" foods. Where I grew up (Jamaica) most foods are cooked to the "dead" proportions. I also don't enjoy over-easy or sunny-side-up eggs. The sight of them (much like bleeding meat) just turns me off. So well done for me. I have tried medium well, and that was okay too, but just not my first choice.
But to be honest, I was rather sheltered from the possibilities of "rare" foods. Where I grew up (Jamaica) most foods are cooked to the "dead" proportions. I also don't enjoy over-easy or sunny-side-up eggs. The sight of them (much like bleeding meat) just turns me off. So well done for me. I have tried medium well, and that was okay too, but just not my first choice.
Well done. My natural instincts after having had really bad food poisoning as a child say pink=bad. I don't really eat steak much anyway.
To me, I read "sunny side up" as "too fucking lazy to flip the damn egg". They certainly don't taste any better so that's the only possible reason I can come up with.brinvixen said:
I usually have it medium rare.Tastes better when you have to chew more on it,that's what I think at least.
If you get a reasonable grade meat, and cut, there is a small amount of germs, and all on the outside of the meat. Once it comes into contact with a 400*F+ surface for more than a few seconds it's technically good to eat. The only thing increases is the delicious juiciness. If you can handle a cut that isn't exactly hot, that is.MalakaiDemonia said:
If I poke mine and it doesn't moo, I send it back.
Rare. Very much rare. Never tried a blue steak, but it can't be all bad, I suppose...I draw the line at green though!
Rare. Very much rare. Never tried a blue steak, but it can't be all bad, I suppose...I draw the line at green though!
Rare. I was tempted to say "raw and wriggling" but the prospect of eating a live cow was very unappealing. I should also mention at this time (as I doubt there will be another opportunity in the near future and I know how much each and every one of you hangs on my every word) that the men on my father's side of the family have a saying that goes back several generations. When asked how they would like their steak prepared they would reply: "Burn it up and bring me the smoke." I hope you enjoyed that quote and plan on using it to impress your future dates. I think I have spent far too much time on the topic of steak and I better leave before I start to ramble and tell old nonsensical stories...
"Not chewy" is how I like my steak. I don't mind the rest of it, it's just got to not be chewy.