Is it just me that cant stand the way most Americans seem to like their meat? Every time I see someone eating a steak its pinkish red - blood almost still dripping out of it. Now, I'll eat anything but why wont they cook the damn thing!? I realise that back in Britian we HAD to burn our meat otherwise we'd contract all sorts of deadly diseases, but sheesh, if I eat one more wet red steak at a conference Ill die.
<font size=-1>[ This Message was edited by mrbungle2103 on 2003-03-19 1616 ]</font>
Blood dripping out saves on making gravy. cool
I used to think the same MrBungle, but I have since realised that I really enjoy a medium rare (bloody) steak much more than a well cooked one.
I used to see blood back in the UK and think Yucky!! I happen to get sserved a steak that wasnt cooked to my well done specifications in a restaurant, was too hungry to send it back to be cooked, was also too hungry to leave it. To my suprise it was yummy eek)
Myasibe
On 2003-03-19 18:48, Ameriscot wrote:
I've always liked my beef à demi saignant or, if an inferior cut, à point.
The American Prime Rib is excellent saignant/bloody (rare) - like velvet. I can't imagine eating it medium or well done. It would be such a waste. This is the only food I think I will miss when we leave the US.
I like my steak to bleed. Cut it straight off the cow, wave it near a flame and that's done for me. Yum.
I too would always eat a steak cremated. These days I like it a little less well done than that, a little pink, but still dont like the blood oozing out.
Right now, I'd kill for a Victoria's Filet, medium rare, from The Outback...Yummmmm C'mon June!!
On 2003-03-20 10:37, MurphyGirl wrote:
Right now, I'd kill for a Victoria's Filet, medium rare, from The Outback...Yummmmm C'mon June!!
That's what I always order there - medium, pink, no blood! Excellent stuff!
That's what I always order there - medium, pink, no blood! Excellent stuff!
And thats just the lemonade... :wink:
Looks like it's just you then Bungle, I'll take a medium rare steak every time. It's funny though, when over here my family would take no less then well done. I think that's why I wasn't a fan of steak growing up.
I dont want the thing fragged, but I dont want it cut off the cow in front of me either. Nicely pink yes, red wet and uncooked in the cneter - no.
I like my meat cooked (or not cooked!) a bit rarer since I lived here although the other week, GF cooked a joint of lamb that looked like you could use it to keep the Angel of Death away from your door.
It just needed another 20 minutes, as many a terrible barbecuer has said....
lol
My wife is an excellent cook, and she likes her beef the way most Americans do. Still, she does admit that there is no way that anyone would eat undercooked pork or lamb just because of the idea of it, but they will freely eat beef that way. Still, seeing as I eat alot of raw fish I really cant complain.
I actually like my lamb slightly on the pink side too. It's way more flavourful. (It has been served to me rare before and I don't like that, it's too chewy for starters)
But then I like Steak Tartare too so there's just no hope for me...
Hi Lee! I agree with you about the steak and the lamb. I don't think there is anything worse than well done (overcooked in my language) steak or lamb. I'd rather eat Kraft Dinner!