POLL: It's what's for dinner!

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@DS - Much like Denis Leary said, "I'll carve off what I want and ride the rest home!"

 

@je I have never had any discomfort or illness from eating blue steaks, I also eat steak tartare which is raw meat. Provided meat is slaughtered, processed and stored properly there is no danger and in 99.99999% of the food being prepared it is, the health departments instructions are there for the few that don't do that. After all they don't come rounf my kitchen and tell me how to cook meat do they?

 

I like it medium-rare, but I will have it rare too. I like it bleeding.

 

Medium-rare to rare. I absolutely hate a dry piece of meat.

Beef tartar is quite good, too. Much better than sushi (but then I don't like fish).

Edit: My mind is going, can't even remember food types....

[ April 30, 2007, 14:07: Message edited by: T2Bruno ]

 

What's the point of red meat if it doesn't bleed?

 

Last option in poll.

I like my meat meaty, with good amounts of protein. And not dry. Those are the only things I care about.

 

I like it rare, I want to taste the goddamn blood

 

Medium to medium rare for beef, except ground beef, which I only eat thoroughly cooked - but don't you dare serve me pink chicken! That's icky.

 

Mmmmmm.....steak.

I'll eat a steak that still has a heartbeat, to a steak that's as dry as sawdust...as long as I have some A1 sauce.

My prefrence is medium-rare though.

 

If it is a good steak I will usually have it rare, hamburgers medium, and anything else medium rare.

My Dad loves his blue. He jokes that to cook a steak you should just walk the cow past the flame but don't let it get closer than five feet. I took a bite of one of his steaks one time and I don't know how he can eat them that way.

 

I grew up eating well-done beef, and to this day roast beef is one of my least favorite meals. That said, I make a mean prime rib for those times that beef is on the menu, and there's nothing like a nice, juicy ribeye.

Note the word "juicy". There had better be some pink in my steak or it's not worth the effort of chewing. Nothing much past 160 on the thermometer, for me - and that includes the carryover.