Did I do this right?

[suziquzie]

expat I'll bet you're right, I have very few long term memory cells left but it has been in the last 10 years or so.... I remember eating beef much rarer before we moved to Indiana for a year and that was 2 years before kids....
boy they can really whack a person out can't they???

 

[expatgirl]

yep, they can..........and if you had to have an emergency c-section where they use a samurai sword you will possibly have more problems......but I know for a fact that I was turned off from rare beef for years after my children were born......also as an aside I also could no longer handle merry-go- rounds or any ride that spun and used centrifugal force....maybe it was age but it definitely came after they were born....but they're worth it........ Well, actually I'm still waiting.....hahaha

 

[GrantsKat]

Oh my, you may have just turned me into a red meat girlLooks great, I wish I wasnt such a lousy griller

 

[Sedagive]

umm, i'll bet your sister could have done it better. not so raw.

hiya suzi!!!!!


he hee!

of course i'm teasing you. it looks fantastic, good job!. i want to drink the juice (aka blood, lee... )

hand me the salt shaker and a knife.

I like to take the juice and pour it in my baked potato.

 

[expatgirl]

me, too, Sedagive!!

 

[suziquzie]

I used to do that....
Couldn't bring myself there just yet....
I'll save it for you!

 

[kitchenelf]

It's not blood suzi - don't think that it is. I think it's a protein (now that makes sense) that when exposed to air turns red.

If not, someone please chime in.

 

[buckytom]

ding dong!!!!

er, knock knock.

 

[kitchenelf]

ding dong!!!!

er, knock knock.

explain.............

 

[suziquzie]

I think he said he's a doorbell......

 

[kitchenelf]

LOL - yea, he chimed in - I'm not 100% sure and I want to know too...oh, I guess I should have said................coooome iiiiiiinnnnnnnnnn!

 

[buckytom]

will no one say "who's there?" geez!

KNOCK knock...

 

[suziquzie]

Who"s there???

 

[buckytom]

orange.

 

[suziquzie]

isn't banana supposed to go first?

 

[buckytom]

grrrrrrr.

KNOCK KNOCK!!!!

 

[expatgirl]

Who's there????? Orange who???????

 

[buckytom]

orange ya glad that i didn't say intercellular fluid?

 

[expatgirl]

you have been working too hard, BT........LOL!!!!!! I think that you need a strong diuretic.......hahahahahahahahahahahhahaaha........my oh my...........my laugh for the day.............

 

[Sedagive]

It's not blood suzi - don't think that it is. I think it's a protein (now that makes sense) that when exposed to air turns red.

If not, someone please chime in.

Kitchenelf is correct. It's not blood. The red color in the meat juice comes from myoglobin, which is the main pigment in meat (muscle tissue). It is different from hemoglobin, which is the main pigment in blood. They share some similarities, but they are 2 distinctly different things. I learned this from the book, Kitchen Science, by Howard Hillman.