Rare steak

On Thu, 19 Jul 2007 14:34:07 GMT, "John E" <[email hidden]>

Quoted message said:

I completely agree with that! It is said that in many restaurants, they give
the poor quality steaks to people who ask for 'well done', because they know
that those people can't tell the difference between good flavours and
average flavours.

I still think the average steer in UK is tasteless and it has nothing
to do with how it's ordered. Grass fed beef has no flavor IMO.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article said:

Scott said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

Why waste your money on steak? Stick with pot roast or spaghetti.

14 hour braise roasts.

Well done tender steaks (t-bones, rib eyes and fillet mignon) are a sin.
You like well done beef, stick with slow cooked tough cuts.

I like my top round made into tartar.

Dipped in a mix of raw egg yolk and teryaki.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Thu, 19 Jul 2007 14:34:07 GMT, "John E" <[email hidden]>

Quoted message said:

I completely agree with that! It is said that in many restaurants, they
give
the poor quality steaks to people who ask for 'well done', because they
know
that those people can't tell the difference between good flavours and
average flavours.

I still think the average steer in UK is tasteless and it has nothing
to do with how it's ordered.

Can you tell by his neck tie?

--
Posted via a free Usenet account from http://www.teranews.com

"Omelet" <[email hidden]> wrote

Quoted message said:

True.
--

Also, as my fun-loving papa used to say, you can't get out
of life alive anyway.

--
Posted via a free Usenet account from http://www.teranews.com

PeterLucas said:

Scott <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

Before man found fire, and got to love that chargrilled taste, we used to
eat the meat raw.

Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
else is fine.

You're missing out on a great steak by cooking the life out of it.

--
Peter Lucas
Brisbane
Australia

Doesn't matter if the steak is raw, rare, or well done when it regards
Mad Cow Disease (BSE; Bovine spongiform encephalopathy). Nothing known
will destroy prions, and prions are believed to be the culprit that
might cause BSE.

Sky

Sky

Scott said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

If internal temp is 155 F, the steak is considered cooked. The pink
color is the the juice, if you let it drained out, the steak looks
well done.

PeterLucas said:

Scott <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

Before man found fire, and got to love that chargrilled taste, we used to
eat the meat raw.

Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
else is fine.

Cooking has no effect on BSE.

Quoted message said:

You're missing out on a great steak by cooking the life out of it.

True.

PeterLucas said:

Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
else is fine.

You're missing out on a great steak by cooking the life out of it.

Mad Cow and other prions are not affected by heat, even autoclaving, as
has been discovered by investigation. Hospitals have been advised to
use disposable surgical instruments on possible Mad Cow patients.

I agree that well-done steak is a waste of good beef.

gloria p

PeterLucas said:

Before man found fire, and got to love that chargrilled taste, we used to
eat the meat raw.

So I'm *not* the oldest person in here. Great!

--
Blinky RLU 297263
Killing all posts from Google Groups
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Joe Cilinceon said:

It was my understanding from what I have read about mad cow disease is you
don't tend to get it from mussel meats but from eating the organs such as
kidneys, liver, brain, tongue etc. and I very well could be wrong on this.

Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
all?

--
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Scott said:

Quoted message said:

You're missing out on a great steak by cooking the life out of it.

I'm starting to realized that but I have to get over this mental block
of eating what appears to be raw meat.

Tastes do change. I use to be a well done guy. Now I'm more medium or
medium rare.

--
Blinky RLU 297263
Killing all posts from Google Groups
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"Blinky the Shark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joe Cilinceon said:

It was my understanding from what I have read about mad cow disease is
you
don't tend to get it from mussel meats but from eating the organs such as
kidneys, liver, brain, tongue etc. and I very well could be wrong on
this.

Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
all?

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

I have no idea Blinky to be honest but it was listed as one of the possible
sources. I always kind of figure brain and nervous system but the liver and
kidneys also where a little surprising but not completely. It is pretty much
a cannibal cause illness and even found to be common among human
cannibalistic societies through out history. Bone meal from cows being added
to cattle feeds is suspect as the main culprit in cattle though it does
occur naturally in some animals from what I read. Again this is only based
on a few articles I have read in the past so that would depend on the writer
knowledge not mine.

Joe Cilinceon

Sushi Fish said:

If internal temp is 155 F, the steak is considered cooked.

Cooked to death.

Quoted message said:

The pink color is the the juice,

There is no pink, at 155F the only color is grey, and there is no
juice.

Nancy Young said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Actually, there is something to be said for the end piece of
prime rib. I do love that, haven't thought of it in ages.

Quoted message said:

Sure. The end piece of a nice prime rib is is usually pretty good, but I
sure wouldn't want a whole roast of beef cooked grey.

Oh, no! Absolutely not. But I have seen restaurants that offered
the end piece right on the menu. That's really good, but it's not to
be confused with your normal order of prime rib. That I prefer
medium rare.

If it is on the menu they probably just take a slab off the rarer part,
season it and slab it on a hot grill. After all, there are only two ends on
a roast.

Quoted message said:

Quoted message said:

I grey up on that
kind of beef, which is why I never saw the attraction to beef, until I had
it rate.

I wouldn't eat beef if it was always overcooked, either. Why bother.

nancy

"Dave Smith" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

> Actually, there is something to be said for the end piece of
> prime rib. I do love that, haven't thought of it in ages.

Quoted message said:

Sure. The end piece of a nice prime rib is is usually pretty good, but
I
sure wouldn't want a whole roast of beef cooked grey.

Oh, no! Absolutely not. But I have seen restaurants that offered
the end piece right on the menu. That's really good, but it's not to
be confused with your normal order of prime rib. That I prefer
medium rare.

If it is on the menu they probably just take a slab off the rarer part,
season it and slab it on a hot grill. After all, there are only two ends
on
a roast.

No, it's not like that at all. It's not even prime rib shaped, and they
always said If available. I know what the end looks like.

nancy

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Joe Cilinceon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"PeterLucas" <[email hidden]> wrote in message
news:[email hidden]...
> Scott <[email hidden]> wrote in
> news:[email hidden]:
>
>> When a steak is cook rare or medium rare isn't the pink meat in
>> the middle not good for you since it appears to be not fully cook?
>> That's one of the reasons I always order my steaks well-done. And
>> if they bring
>> it to me with pink in the middle I send it back.
>
>
>
> Before man found fire, and got to love that chargrilled taste, we
> used to
> eat the meat raw.
>
> Unless you have a rare steak in England (think Mad Cow Disease)...
> anywhere
> else is fine.

Normal cooking heat does not dependably kill the prions which cause
mad cow disease. From what I've read, you'd have to incinerate the
meat. My mother cooked this way, but most people don't.

It was my understanding from what I have read about mad cow disease
is you don't tend to get it from mussel meats but from eating the
organs such as kidneys, liver, brain, tongue etc. and I very well
could be wrong on this.

Joe Cilinceon

I just lost my appetite.

I just lost my breakfast!!!

:-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Blinky the Shark <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PeterLucas said:

Before man found fire, and got to love that chargrilled taste, we
used to eat the meat raw.

So I'm *not* the oldest person in here. Great!

(_x_)

:-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"Nancy Young" <[email hidden]> wrote in message

Quoted message said:

I wouldn't eat beef if it was always overcooked, either. Why bother.

nancy

Not even pot roast or barbecue brisket?

Blinky the Shark said:

Joe Cilinceon said:

It was my understanding from what I have read about mad cow disease is you
don't tend to get it from mussel meats but from eating the organs such as
kidneys, liver, brain, tongue etc. and I very well could be wrong on this.

Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
all?

Heart and tongue are both muscles and organs.

-sw

On Thu, 19 Jul 2007 09:36:44 -0500, "jmcquown"
<[email hidden]> magnanimously proffered:

Quoted message said:

Scott said:

When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they
bring it to me with pink in the middle I send it back.

You're obviously not steak-wise. Anyone who enjoys a good steak will never
order it well done. That's just a waste of good meat. I used to cringe
when my friend Gertie ordered prime rib well done... eeek!

Jill

As a rule, I don't eat "red meat." Seafood and chicken are my meat
staples. But there are three major exceptions:

1. Being a guest at someone else's table.

2. Bacon (which I've dubbed an honorary lettuce ... or something
similar).

3. Eye fillet steak seared blood rare.

I don't have bacon often - maybe six times a year - and steak even
less (maybe twice every couple of years). But whenever I feel the urge
to have steak I either pan sear it raw in an old heavy iron skillet
(and deal with the fat splatters later) or, preferably, go to a steak
restaurant where they know how to treat a good steak.

Eating steak any other way than blood rare wouldn't interest me in the
slightest.

--

una cerveza mas por favor ...

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