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Old 11-25-2010, 05:31 AM   #31
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Regardless of temperature, I order my steak "rare, not raw". I used to order medium rare, but too often what I got was too much on the medium side for my tastes. I like it red, but not purple.
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Old 11-25-2010, 08:03 AM   #32
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I've been making them this way forever, and I ain't dead yet !

Bistro-Style Filet Mignon
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Old 11-25-2010, 06:33 PM   #33
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Quote:
Originally Posted by roadfix View Post
My wife likes her's that way too....in other words, she likes her meat destroyed....
Not destroyed. It's just almost destroyed.
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Old 11-25-2010, 07:44 PM   #34
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Not destroyed. It's just almost destroyed.
If the meat is going to get destroyed it doesn't matter the cut or the grade of meat....makes no difference so I use cheap meat for that. Medium rare meat eaters get preminum cuts of meat.
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Old 11-25-2010, 07:57 PM   #35
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Quote:
Originally Posted by roadfix View Post
My wife likes her's that way too....in other words, she likes her meat destroyed....
I have the same problem. How do you handle it?

Once, when I was travelling in Newfoundland, I ordered my steak blue. The guy sitting next to me said, "Quick, call the vet. I think we can save it."

It was yummy.
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Old 11-25-2010, 10:44 PM   #36
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Originally Posted by taxlady View Post
I have the same problem. How do you handle it?

Once, when I was travelling in Newfoundland, I ordered my steak blue. The guy sitting next to me said, "Quick, call the vet. I think we can save it."

It was yummy.
It's a good thing I hesitated before that last sip of coffee!
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