General Discussion
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(9,090 posts)lillypaddle
(9,581 posts)Lochloosa
(16,076 posts)greatauntoftriplets
(175,760 posts)Extra rare.
The Magistrate
(95,258 posts)That is how a steak is supposed to be....
greatauntoftriplets
(175,760 posts)The feeling is mutual, Sir, even if you liked your beef well done.
PCIntern
(25,612 posts)Charred on the outside, raw on the inside
greatauntoftriplets
(175,760 posts)hatrack
(59,594 posts)greatauntoftriplets
(175,760 posts)GulfCoast66
(11,949 posts)Cooked rare. At 53 Ive leaned to like about a 6oz cut.
Ribeye.
11 Bravo
(23,928 posts)ie: blood rare.
dameatball
(7,400 posts)house where everyone else liked rare....not anymore!
By the way, my ex-wife loved steak tartare (sp?) Not for me.
GulfCoast66
(11,949 posts)Go figure.
She even likes my Venison Tartare but wont eat cooked venison unless in a stew!
We are all strange in our own way.
dameatball
(7,400 posts)I declined the tartare and tried the escargot. It wasn't bad. Glad I gave it a go. Never heard of venison tartare but it makes perfect sense by definition. I grew up with very mid-century small town Florida menu options. I thought TV dinners were exotic.
lastlib
(23,344 posts)...then cut off a slab.
If the vet can't save it, it's overcooked.
Ilsa
(61,709 posts)lastlib
(23,344 posts)Roland99
(53,342 posts)Filet Mignon
MyNameGoesHere
(7,638 posts)Celerity
(43,633 posts)Silent3
(15,417 posts)While plant-based meat substitutes will certainly have a place in the future of more ecologically friendly and efficient food sources, I'm really looking forward to actual animal meat that's produced from cell cultures without having to raise and slaughter animals.
I've often wondered how many vegans would eat meat if no animal had to suffer or die for the meat to be produced.
Of course, there are a huge number of people very hung up on the ill-defined concept of "all natural" who won't touch either vegan or non-vegan meat substitutes, especially the anti-GMO crowd. They'll pose an obstacle to progress in improving our food supply.