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Old 04-25-2011, 11:01 AM   #316
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I discovered yesterday that I cannot ever, under any circumstances, eat rare meat. We went to a nice Easter buffet where there was a guy slicing a huge hunk of prime rib; it never occurred to me that it might not be well done until I sat down and saw that the meat was very red and had blood seeping out from under it. I thought, well, people eat it like this all the time and it's supposed to be really good, so why not? I took a bite and gave it a try, but I had to discreetly spit it out. It was nasty. The smell brought to mind the deli/meat store I used to work at and that ruined it for me, besides the texture. It's supposed to be trendy and gourmet to eat stuff like that? Yuck. That is sick and nasty. I went back through the buffet and had some fish instead.
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Old 04-25-2011, 11:20 AM   #317
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rare meat
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Old 04-25-2011, 12:28 PM   #318
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rare meat
The only rare meat I'll eat is beef tenderloin (sushi aside).
The best I ever had was a restaurant in the middle-of-nowhere Iowa where the steers were out back of the restaurant, you picked your steak from their fresh-cut display case, and then you grilled it yourself--a 20 oz. Filet Mignon FTW!!!

Since I only eat beef once a month, I set the bar very high.
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Old 04-26-2011, 04:48 AM   #319
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i always do my roasts (beef or lamb) so they turn out pink, and i like my steaks medium-rare... has to be good quality meat though...

i made a roast leg of lamb on Easter Sunday, Jamie Oliver style, with rosemary and garlic pounded in a pestle and mortar with olive oil, and used to infuse the meat... was sooooo good! served with roast potatoes, mange-tout and mashed veg (Jamie Oliver again hehe)
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Old 04-26-2011, 05:22 AM   #320
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apparently some people eat steaks done "blue"... which is when you cook each side for like 20 seconds each or something
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Old 04-26-2011, 05:36 AM   #321
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when i have fondue i barely cook my steak it's probably not quite blue but it's rare.
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Old 04-26-2011, 06:48 AM   #322
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apparently some people eat steaks done "blue"... which is when you cook each side for like 20 seconds each or something
i worked as a waitress in a really dodgy low-budget restaurant in the UK when i was a student, and this guy comes in one night, trying to look really flash and slick, and wants his steak done "blue", and i'd never been asked for a blue steak before, so i give my order to the chef, and say "he wants it blue?!" and the chef just rolls his eyes mutters something like "i'll give him blue" and literally just chucks the steak on the griddle and sizzles it for a few seconds, flips it, sizzles the other side for a few seconds and throws it on the plate...

not sure the guy enjoyed it - he looked like he was really struggling, chewing and chewing away - probably not the best restaurant to ask for a blue steak LOL
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Old 04-26-2011, 09:12 PM   #323
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Raw meat Actually, raw seafood, mainly. YUM.
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Old 04-26-2011, 09:13 PM   #324
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I actually could not find the Rose blue raspberry mix anywhere, so we used lime margarita mix, and they were still divine.

Ingredients:
1 shot vodka
1 shot blue curacao
1 splash Rose Blue Raspberry Mix
Fill glass with orange juice (to color)

Directions: Add first three ingredients into a highball glass with ice. Fill the rest of the glass with orange juice.

I might have added more than a shot of vodka too.
Oh snap, I think it's time to invite the girls over and give this one a whirl!
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Old 04-27-2011, 11:18 AM   #325
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I like my meat medium. Pink and juicy in the middle but not mooing.
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Old 04-27-2011, 12:21 PM   #326
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I like my meat medium. Pink and juicy in the middle but not mooing.


I enjoy steak cooked very particularly. If you're all familiar with Pittsburgh'ing a steak, if you will (charred outside, rare inside)... I enjoy a semi-Pittsburgh'd semi-medium steak. Love the charred outside, but still needs to be cooked inside. But not overcooked, still needs to be pink! (other than a filet mignon, which I prefer medium, no charring).
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Old 04-27-2011, 03:59 PM   #327
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my coworker brought beef tongue for lunch today. The smell after she warmed it up was so nasty. I've been around plenty of meat in my day since most pastry chefs are stuck working in the same kitchen as savory chefs but that was one nasty smell. I can handle someone gutting a fish or grinding up meats to stuff into sausages on the other side of the table from where I'm making pretty pastries but just the idea that she was eating tongue had me gagging until I went home. Stuff like that makes me really glad I'm a vegetarian.
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Old 04-27-2011, 08:54 PM   #328
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pretty sure i've never gone with anything other than well-done.
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Old 04-27-2011, 09:48 PM   #329
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pretty sure i've never gone with anything other than well-done.
Yep, me too.
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Old 04-27-2011, 10:05 PM   #330
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my coworker brought beef tongue for lunch today. The smell after she warmed it up was so nasty. I've been around plenty of meat in my day since most pastry chefs are stuck working in the same kitchen as savory chefs but that was one nasty smell. I can handle someone gutting a fish or grinding up meats to stuff into sausages on the other side of the table from where I'm making pretty pastries but just the idea that she was eating tongue had me gagging until I went home. Stuff like that makes me really glad I'm a vegetarian.
That sounds nasty. I wasn't raised eating liver or anything like that, so I can't stand anything unusual. At my horrible job, there was a box in the freezer marked "brains." I did not look in that box. I also saw some tongues in the cooler on the sales floor and they still had taste buds on them. That was a little disturbing. And <<Gross Warning>>
 
there was something terrible, I don't think it was head cheese, (I don't remember what it was called; there was another name for it) but it's basically a loaf of transparent animal fat in a gel form with chunks of brains suspended in it. People had it sliced like lunch meat and bought it by the pound. Yeah. Reason #1299453 why I don't work there anymore.
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