How do you like your meat?

[Ultimetalhead]

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.

[hefdaddy42]

Shaken, not stirred.

If I can't get it that way, I ask for medium rare.

[Aramatheis]

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.

[Tunnel Vision]

Medium-Rare for steaks
Medium for any ground beef or hamburger

[skydivingninja]

Medium rare for steak
Medium well for burgers
Bacon for everything else.

[XJDenton]

Anything depending on how the meat is prepared.

[Genowyn]

Voted Bacon, but seriously, Medium Rare.

[ddtonfire]

I like my meat still mooing.

[Jamesman42]

Rare.

This is a multiple choice question, where there is only one correct answer.

And I passed.

[mizzl]

I like my meat laid down on coloured sheets

[Aramatheis]

Rare.

This is a multiple choice question, where there is only one correct answer.

And I passed.

[Global Laziness]

As I mentioned in the other thread, medium or medium-rare.

[mizzl]

Now for a serious question: who cares?

[lonestar]

Now for a serious question: who cares?

I care, man, I care. *hugs*

[tri.ad]

Now for a serious question: who cares?

I almost believed you for a second.

[LieLowTheWantedMan]

I honestly don't know.

So I'll just pick bacon.

[sneakyblueberry]

I like my meat laid down on coloured sheets

I like my meat how I like my men.  Black, and on the run.

[Jamesman42]

I like my meat how I like my meat: soft and in my mouth.

[Global Laziness]

I like my meat how I like my meat: soft and in my mouth.

[orcus116]

 

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.

[Orbert]

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).

[The King in Crimson]

Medium rare and erm.....

*insert quality dick joke here*

[slycordinator]

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.

[Orbert]

Ah, same root as "sanguine".  I dig it.

[Kura]

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.

[mizzl]

*snip*

TURTLE!!!!!!!!!

[Silver Tears]

I can't stand rare, it's always got to be at least medium-well done for me

[chknptpie]

I like between medium and medium well.

[Super Dude]

Srs answer: medium well

[axeman90210]

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.

[Nic35]

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''.

[Jakartabassplayer]

I like my meat laid down on coloured sheets

i always wanted to hit you

[mizzl]

I like my meat laid down on coloured sheets

i always wanted to hit you

[Orbert]

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.

[adameastment]

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).