(no subject)

[thebitterguy]

[Poll #865714]

Comments

[waiwode.livejournal.com]

Brown on the outside, pink (but not red) on the inside.

However, when I BBQ I tend to make my steaks a little closer to medium (kind of gray pink). I just love burning things too much to take them off the grill in time, I guess.

A medium-rare burder though? I've had a really good one (while I was at Origins in Columbus this summer), but it just doesn't seem right to have ground beef than isn't at least medium.

Doug.

[thebitterguy]

Oh, yeah. Ground beef I want well cooked, although that may not be strictly well done.

But steak I want juicy on the inside. My wife takes it well done. I suggest to her she may want to try the chicken. This is a 'point of conention in the marriage', as the experts like to say.

[m0usegrrl.livejournal.com]

...Though I qualify my answer with the addition of "if I still ate beef," which I don't. Thanks to a close encounter with some bad chicken a few months back, I've gone off meat in general [tuna doesn't count as meat to me, and neither does bacon, which is why I don't call myself a vegetarian] -- not so much because I don't like it, but it don't like me. ^_^

[thebitterguy]

Ahh, that's unfortunate. Although life wouldn't be worth living without bacon.

[elizard100.livejournal.com]

Preferably in a vampire!

[creativedv8tion.livejournal.com]

*rimshot!*

[creativedv8tion.livejournal.com]

I have to qualify my vote in that Medium Well is my current preference. Growing up I was a rare/medium rare boy. Then, something happened, and I could no longer stomach it that rare. O.o So I went to medium well. Now, I've been able to eat it med rare, and enjoy it when I have (generally when I don't cook it long enough myself...) but still prefer Med Well for now.

Burgers

[creativedv8tion.livejournal.com]

And burgers, like you said, well cooked.

[thebitterguy]

I'm a medium rare fan myself. Moist and warm and tasty.

my personal history with beef

[ilovekatamari.livejournal.com]

I grew up hating beef because my mom likes to cook the heck out of everything. I actually stopped eating it for seven years. Thank goodness my husband constantly tempted me with steaks and burgers. I finally caved in and never looked back. Medium-rare steaks are now one of my specialties in the kitchen.

Re: my personal history with beef

[thebitterguy]

Excellent. That's a good feller you have there.

[redeem147.livejournal.com]

I almost clicked 'extra well done' because when my dad barbecued steaks, he didn't consider it done until the meat was pretty much indistinguishable from the charcoal. I've decided I like to at least see some brown.

I scream and hide if I see any pink.

[thebitterguy]

My philosophy has always been that if there ain't no pink, you may as well get the chicken. Bloody red I can usually do without.

[redeem147.livejournal.com]

Chicken and beef taste different. I like both. And I like both cooked through.

Sushi I prefer raw.

[thebitterguy]

Sushi I prefer raw.

Now you're just being silly.

[gnaremoob.livejournal.com]

the one thing I never got was why blue steak is called blue. its not blue. its much more of a red. I think we should petition to get the name changed to red. Its not being used, so we may as well

[thebitterguy]

I blame the French.

[jesshartley.livejournal.com]

Grilled. Hot, brown, slightly flame-kissed on the outside. Inside, pinkish-red, but hot hot hot.