Lamb that is undercooked

Dave Smith said:

Some people have issues with rare meat, as if you are guaranteed to get
sick from it, or just find it a generally disgusting idea. I like steaks
rare to medium rare because they have a nice texture and better flavour, as
opposed to tough, dry and flavourless. Oxtails and ribs, OTOH, are very
tough cuts of meat and they need to be cooked long and slow to improve the
texture.

I recently ate at Ruth's Chris Steakhouse three times in one week (as a
guest, not the payer,lol) and at one of the dinners everyone at our
table (of 10) ordered the filet, cooked *at the most*no more than
medium. Except the lady to my right who ordered hers well done.
We got thick (at least 1.5 inches thick!) juicy pink filets. She got
this thin, charred, dry piece of meat. And then complained about it.
Every single other diner told her she just got what she ordered!
I suspect the thickness of the steak was also organized so that they all
would be done about the same time for serving? What a waste of a good
cut of meat. <sigh>

Sidenote: A Chinese exchange student we ordered steak with explained to
us that in China they order the meat "done" by percentages. You would
say you wanted it "30% done" or something along those lines to get a
nice rare steak. Interesting method. Has anyone else ever ordered that way?

"Goomba38" <[email hidden]> wrote

Quoted message said:

I recently ate at Ruth's Chris Steakhouse three times in one week (as a
guest, not the payer,lol)

Did I miss the report?

Quoted message said:

and at one of the dinners everyone at our table (of 10) ordered the filet,
cooked *at the most*no more than medium. Except the lady to my right who
ordered hers well done.

Ugh. That is painful to me. If nothing else, sometimes that means
your steak will be overcooked. I hope not so at a place like that,
though.

Quoted message said:

We got thick (at least 1.5 inches thick!) juicy pink filets. She got this
thin, charred, dry piece of meat. And then complained about it. Every
single other diner told her she just got what she ordered!

I have no sympathy for her. I know, I sound hostile. Heh.

Quoted message said:

Sidenote: A Chinese exchange student we ordered steak with explained to us
that in China they order the meat "done" by percentages. You would say you
wanted it "30% done" or something along those lines to get a nice rare
steak. Interesting method. Has anyone else ever ordered that way?

I've never heard of that, myself, though I do know of a restaurant
where you ordered your steak by the thickness, in other words, I'll
have the (whatever cut) 1 1/2 inches thick and they would cut it
without measuring and it would be exactly right.

Wonder if they still do that, I haven't been there in some time.

Oddly enough, this steakhouse I mention is run by Chinese people.

nancy

jmcquown said:

monrae fordi said:

What i want to ask is what is the situation with Lamb? Sometimes I
see Lamb that is still a bit pink in the middle, is that o.k.? Since
to my mind it seems better a bit undercooked. thanks for advice on
whether lamb is safe to eat in this situation.

IMHO there's nothing worse than overcooked lamb.

Raw sewage is a lot worse. So is having your hand bitten off by a
vicious animal.
Then there's my nephew Kris' breath after he's eaten a lot of garlic.

Quoted message said:

Jill

--Bryan

ebrian said:

I went to a restaurant and foolishly ordered rare lamb
shanks. I couldn't tear the meat off the bone, it was quite
frustrating. I winded it up getting it to go, then took it home and
cooked it more before scarfing it down.

Holy [censored]... what a stupid story! It's too dumb to be even faintly in
the realm of reality. No real restaurant would serve rare shanks of
any kind.

--
See return address to reply by email

On Fri, 1 Jun 2007 16:11:48 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Goomba38" <[email hidden]> wrote

Quoted message said:

Sidenote: A Chinese exchange student we ordered steak with explained to us
that in China they order the meat "done" by percentages. You would say you
wanted it "30% done" or something along those lines to get a nice rare
steak. Interesting method. Has anyone else ever ordered that way?

I've never heard of that, myself, though I do know of a restaurant
where you ordered your steak by the thickness, in other words, I'll
have the (whatever cut) 1 1/2 inches thick and they would cut it
without measuring and it would be exactly right.

Wonder if they still do that, I haven't been there in some time.

Oddly enough, this steakhouse I mention is run by Chinese people.

I work with two people who will be in Hong Kong this summer. One is a
native, the other is an American (white) who will be visiting. I
will ask about beef and cuts. My guess is beef steaks in Hong Kong
are served at restaurants that cater to Westerners and Japanese. I
have no idea how a steak would be cooked in Hong Kong without asking,
but I have a feeling that story is fabricated.

--
See return address to reply by email

On Fri, 01 Jun 2007 14:53:01 -0700, Food Snob <[email hidden]>

Quoted message said:

jmcquown said:

monrae fordi said:

What i want to ask is what is the situation with Lamb? Sometimes I
see Lamb that is still a bit pink in the middle, is that o.k.? Since
to my mind it seems better a bit undercooked. thanks for advice on
whether lamb is safe to eat in this situation.

IMHO there's nothing worse than overcooked lamb.

Raw sewage is a lot worse. So is having your hand bitten off by a
vicious animal.
Then there's my nephew Kris' breath after he's eaten a lot of garlic.

Quoted message said:

Jill

--Bryan

Lamb has different cuts, just like beef and pork. Would you cook beef
shank the same way you cook filet?

--
See return address to reply by email

In article said:

ebrian said:

I went to a restaurant and foolishly ordered rare lamb
shanks. I couldn't tear the meat off the bone, it was quite
frustrating. I winded it up getting it to go, then took it home and
cooked it more before scarfing it down.

Holy [censored]... what a stupid story! It's too dumb to be even faintly in
the realm of reality. No real restaurant would serve rare shanks of
any kind.

Like hell, they wouldn't! One chilly Sunday a few years a ago a friend
took me to dinner at the original Paragaray's in Sacramento. The
special was braised lamb shanks and polenta. The main course arrived at
our table not only undercooked, but cold. We had the waiter take it
back and all they did was reheat it in the microwave. At that point my
friend blew up and started shouting at the poor waiter. Normally a good
and reliable restaurant, they apparently had a morn onthe line that
night.

D.M.

On Sat, 02 Jun 2007 20:11:59 -0700, Donald Martinich <[email hidden]>

Quoted message said:

In article said:

ebrian said:

I went to a restaurant and foolishly ordered rare lamb
shanks. I couldn't tear the meat off the bone, it was quite
frustrating. I winded it up getting it to go, then took it home and
cooked it more before scarfing it down.

Holy [censored]... what a stupid story! It's too dumb to be even faintly in
the realm of reality. No real restaurant would serve rare shanks of
any kind.

Like hell, they wouldn't! One chilly Sunday a few years a ago a friend
took me to dinner at the original Paragaray's in Sacramento. The
special was braised lamb shanks and polenta. The main course arrived at
our table not only undercooked, but cold. We had the waiter take it
back and all they did was reheat it in the microwave. At that point my
friend blew up and started shouting at the poor waiter. Normally a good
and reliable restaurant, they apparently had a morn onthe line that
night.

I stand corrected.

--
See return address to reply by email

In article <[email hidden]>, sf wrote:

Normally a good

Quoted message said:

Quoted message said:

and reliable restaurant, they apparently had a morn onthe line that
night.

I stand corrected.

And my typing needs correcting- lol That's 'moron on the'

D.