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General => General Discussion => Topic started by: Aramatheis on May 21, 2011, 10:35:21 PM
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Pretty simple. How do you like your meat to be cooked?
Personally, I like Medium Well. I'm definitely not a fan of pink in the middle of my steak (but I won't make a fuss if there is a little bit).
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i like my meat like i like myself
drunk
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Medium rare
also tits
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Medium rare for steak, medium/medium-well for burgers, and medium well for tuna steaks. Say what you will about the tuna, if I want sushi I'll order sushi.
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Soy.
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Personally, I like Medium Well. I'm definitely not a fan of pink in the middle of my steak (but I won't make a fuss if there is a little bit).
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WTF is blue rare?
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Medium rare.
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also tits
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WTF is blue rare?
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
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Oh.
See, I thought that's what "normal" rare meant.
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Oh.
See, I thought that's what "normal" rare meant.
sorry we're not all like southern meat expert tit lickers
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Medium for steaks, medium-well for burgers.
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WTF is blue rare?
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
Actually, "black and blue" and "Pittsburgh" refer to a steak that is charred on the outside but blue in the middle.
For me, wipe its ass, shave off its horns, and walk it through the kitchen.
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WTF is blue rare?
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
Actually, "black and blue" and "Pittsburgh" refer to a steak that is charred on the outside but blue in the middle.
For me, wipe its ass, shave off its horns, and walk it through the kitchen.
Feel free to edit the wiki page.
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I like my meat bacon.
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WTF is blue rare?
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
Actually, "black and blue" and "Pittsburgh" refer to a steak that is charred on the outside but blue in the middle.
For me, wipe its ass, shave off its horns, and walk it through the kitchen.
Feel free to edit the wiki page.
wiki said that, :rollin
I'll go with my ten plus years in steakhouses.
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Well, it doesn't take a 10+ year chef to correct a vegetarian about meat.
I just copied the wiki stuff, I had never heard of half of this stuff and I've never had steak.
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This was posted in the last thread. I think it's a good guide.
(https://thedailyeater.com/wp-content/uploads/2010/09/cook-a-steak-blue-rare-medium-welldone.jpg)
I get medium rare.
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Just asked my boss. and he agreed, also adding that the "blue" should be spelt "bleu", the french word for rare.
The above diagram is pretty good, though my mediums are a touch rarer than that.
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Also, my favorite post of this thread (https://www.dreamtheaterforums.org/boards/index.php?topic=19870.0):
If there only was a way to cut a steak off a living cow and put it on my plate just as the blood drains out of it and have the cow watch me eat. :metal :heart :metal
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Medium Rare, no question.
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RARE
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Well done!!
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wtf deja vu?
are we out of things to talk about?
medium well. I am a pussy.
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Black, like my metal (and my soul).
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Beaten.
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I like Medium Well. Sue me :biggrin:
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Well done, no pink.
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Beaten.
:|
...
I like medium rare.
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As rare as it can be whilst still being hot all the way through
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Medium rare.
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So rare it's still mooing.
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I like it medium with char on the outside.
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Rare. I barely ever get rare steaks, normally get stuck with well done v.v
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Medium Well is the only way I'll ever eat a cow. I appreciate the brutality of it being bloody, but I need my food to be thoroughly cooked. It's more of a mental block.
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Shaken, not stirred.
If I can't get it that way, I ask for medium rare.
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I like my meat bacon.
Poll has been edited to accommodate your choice.
Just asked my boss. and he agreed, also adding that the "blue" should be spelt "bleu", the french word for blue
wtf deja vu?
are we out of things to talk about?
medium well. I am a pussy.
I apologize; I had no idea this thread already existed. By the look of things, it started a month or two before I joined up.
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Medium-Rare for steaks
Medium for any ground beef or hamburger
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Medium rare for steak
Medium well for burgers
Bacon for everything else.
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Anything depending on how the meat is prepared.
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Voted Bacon, but seriously, Medium Rare.
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I like my meat still mooing.
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Rare.
This is a multiple choice question, where there is only one correct answer.
And I passed.
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I like my meat laid down on coloured sheets :neverusethis:
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Rare.
This is a multiple choice question, where there is only one correct answer.
And I passed.
:lol
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As I mentioned in the other thread, medium or medium-rare.
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Now for a serious question: who cares?
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Now for a serious question: who cares?
I care, man, I care. *hugs*
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Now for a serious question: who cares?
I almost believed you for a second.
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I honestly don't know.
So I'll just pick bacon.
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I like my meat laid down on coloured sheets :neverusethis:
:clap:
I like my meat how I like my men. Black, and on the run.
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I like my meat how I like my meat: soft and in my mouth.
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I like my meat how I like my meat: soft and in my mouth.
(https://s3.amazonaws.com/kym-assets/entries/icons/original/000/005/545/OpoQQ.jpg?1302279173)
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:lol
Went with medium rare. I'd like to work my way down to rare and I did have one really awesome rare ribeye for my birthday but that's the only one thusfar.
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Just asked my boss. and he agreed, also adding that the "blue" should be spelt "bleu", the french word for rare.
The above diagram is pretty good, though my mediums are a touch rarer than that.
Awesome, I did not know that. I thought that it was called "blue" because it's still cool, and the color blue is often associated with coolness (just as red is associated with heat).
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Medium rare and erm.....
*insert quality dick joke here*
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Awesome, I did not know that. I thought that it was called "blue" because it's still cool, and the color blue is often associated with coolness (just as red is associated with heat).
That's probably why the French use that term for rare; bleu is French for the color blue.
And btw they also use the term "saignant" for rare, as it is their term for bloody.
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Ah, same root as "sanguine". I dig it.
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Rare for me. I've tried "Beef Sashimi" once.. but I don't know if it actually calls for being "Blue Rare" though it was pretty tasty and completely raw. I don't trust cooking the meat Rare at home myself.. so I have it medium rare.. but if I have steak at a restaurant then I order rare.
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*snip*
TURTLE!!!!!!!!!
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I can't stand rare, it's always got to be at least medium-well done for me
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I like between medium and medium well.
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:eyebrows:
Srs answer: medium well
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Medium rare ftw. It's my humble belief that the deliciousness of a burger/steak is directly proportional to the number of napkins required while eating it.
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Awesome, I did not know that. I thought that it was called "blue" because it's still cool, and the color blue is often associated with coolness (just as red is associated with heat).
That's probably why the French use that term for rare; bleu is French for the color blue.
And btw they also use the term "saignant" for rare, as it is their term for bloody.
That's right. I think in France they say ''bleu'', but here in Quebec we say ''saignant''.
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I like my meat laid down on coloured sheets :neverusethis:
i always wanted to hit you
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I like my meat laid down on coloured sheets :neverusethis:
i always wanted to hit you
:rollin :rollin :rollin :rollin :rollin
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For me, it's mostly about the texture. I like meat toward the rare side because it tends to lose flavor and get dried out as it's cooked, but it has to be cooked enough to have that "cooked" texture to it. If it's still raw in the middle, it's still kinda chewy and stringy, which I don't like. Obviously there are some cuts of meat that are really tender regardless, but I'm talking about a sirloin, ribeye or other everyday steak, not freakin' filet mignon.
If I cut into it and find I have to saw through it while holding it down with my fork, it's not cooked enough.
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Personally, I like Medium Well. I'm definitely not a fan of pink in the middle of my steak (but I won't make a fuss if there is a little bit).
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Black, like my men.
FTFY (call it a late birthday present from me to you)
ahh...Airplane...what a movie.
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Black, like my men.
FTFY (call it a late birthday present from me to you)
ahh...Airplane...what a movie.
(https://www.wearysloth.com/Gallery/ActorsS/28701-355.jpg)
Hilarious movie :lol
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Black, like my men.
FTFY (call it a late birthday present from me to you)
ahh...Airplane...what a movie.
(https://www.wearysloth.com/Gallery/ActorsS/28701-355.jpg)
Hilarious movie :lol
Can't believe you found and posted the pic of the girl. :rollin
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:lol
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finding that photo is indeed...very VERY impressive.
She's got a bit of a "bitch please" sorta look.
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(https://www.wearysloth.com/Gallery/ActorsS/28701-355.jpg)
I totally thought that was
(https://standanddeliver.blogs.com/dombo/wonveruca.jpg)
at first.
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finding that photo is indeed...very VERY impressive.
She's got a bit of a "bitch please" sorta look.
The way she delivers the line in the movie is very much a "bitch please" moment, so yeah.
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(https://www.wearysloth.com/Gallery/ActorsS/28701-355.jpg)
I totally thought that was
(https://standanddeliver.blogs.com/dombo/wonveruca.jpg)
at first.
"We are the music makers, and we are the dreamers of the dream."