The Gun Counter

Aaaaaah , nice . Their is good evidence that many fats , are accually nessary and good for you.
And when I am in beef country ( Argentina comes to mind ) its medium rare , a nice Malbec , etc , finished off with a Cuban and a nice Brandy .
Good food is not to be tampered with by political correctness.

As I prefer my meat cooked, I would not be eating at your restaurant.

Medium is cooked. If you want to eat carbon then you can just eat the charcoal!

I was a bartender for a while in a little redneck bar. One day I was sitting in there talking to the owner on a day off, and two really nicely dressed ladies walked in. Ordered frozen margaritas. The owner smiled and in a sweet southern voice, told them, "Ladies, this is a redneck bar. We pour whiskey and pull beer, and we don't own a blender. If you'd like a margarita, I can make you a fine one, but if you want a frozen margarita, there's a daiquiri shop up the road about four miles."

Sometimes you've just got to know your niche.

Netpackrat wrote:As I prefer my meat cooked, I would not be eating at your restaurant.

If you ever have the opportunity to have Chris cook steaks for you, try it his way. Trust me.

I used to do medium-well as I also "prefer my meat cooked" and don't really like charcoal, but that is how my mom and dad did steaks (I think part of it was growing up in hog country and being used to doing pork well done to avoid trichinosis).

Since eating Chris' steak, I now order medium and find I need steak sauce less and less

Steak Sauce? What is this heresy?

When I was raising cattle and eating my own beef, I found that the best beef is raised on grass, fattened with a little grain, then taken to the slaughterhouse. No growth hormones, no antibiotics, just grass and grain. I settled on a mix of Angus/Santa Gertrudis and they made very fine beef cattle. Angus cows because they were docile and uniform, with a Santa Gertrudis bull for heat resistance.

In my case, it is probably due to ordering too many steaks medium, and being given something that is practically raw. Also, if your well-done steak resembles charcoal, you aren't doing it right.

I don't like steak, no matter how it's cooked. I'm weird.

In fact I don't like meat much at all, with the exception of curried chicken, hamburgers, bacon or pork sausages. Lamb is the worst, it actually brings me almost to the point of vomiting just by it's smell.

Unless Chris opens a curry house there won't be much in his restaurant I could eat...

I've always felt that if my steak wasn't trying to eat my salad, it was overcooked.

When I was stationed at Offutt, my folks came up for a visit, and I was going to fix steaks one night. That night came, I proudly brought in four nice ribeyes, and when Dad cut into his, he looked at it funny, and said "Y'know, if we could get this to a vet pretty quick, he could probably save it."

Did you hear about the new Japanese/Jewish restaurant in town? It's called Sosumi.

One of the best meals I ever had was a very good ribeye steak, done medium rare, with a bleu cheese topped salad and a good crusty french bread with butter, accompanied by a good cabernet wine. I don't like the meat bloody rare, just med rare. On the other hand, I prefer my burgers on the well done side. As for pork, our mom would cook it to death, the old trichinosis thing. Alton Brown says modern pork is safe to cook to just pink. I don't go that far, but I don't burn it to a crisp, either. On the other hand, I remember reading about the French adventure tourists up in the Arctic dining on raw bear meat a year or two ago. They did come down with trichinosis. I know some people love the taste of bear meat, but I wouldn't touch it myself, ugh.