NationStates Jolt Archive

How do you like your meat? Burnt to a crisp or bloody as hell? Somewhere in between?

When cooking meat, are you most concerned with taste/tenderness or safety? Or somewhere in between?

Me, I like my steak medium rare or so. I like it pinkish-red in the middle, but with little or no liquid blood. I think it's the best balance of tenderness vs. lack of grossness. And I don't give a rat's ass about germs. I keep my immune system in good practice and it's quite ready for anything. :)

Err, in the middle. Aren't I human?

Bloody. Very, very bloody, tender, juicy, and dark pink.

*Drools*

Depends on the cut and quality of the steak...but I'm a blue boy all the way. (virtually raw)

Bloody. Very, very bloody, tender, juicy, and dark pink.

*Drools*
What he said.

make my meat rare, rare but not too rare! slap that cow on the grill til it screams then serve it up!

Bloody. Very, very bloody, tender, juicy, and dark pink.

*Drools*
How bout you wait before I kill the animal BEFORE you bite it?

How bout you wait before I kill the animal BEFORE you bite it?

Ahh, do I have to? :p

(J/k ;))

How do you like your meat?Mmm... mmmeeeeat.

I prefer mine signon (rare, as in the way the French mean rare, not American "rare").

no matter what cut, i like it bloody as hell.
the best steak i've ever had, on a side note, was Morton's steakhouse (fucking expensive as hell) i could've cut it with a spoon. I could've cut it with my finger, or the flat of the knife. so damn good.

Kobe or Matsuzaka beer fed beef. like buddar! About 200.00 to 300.00 dollars for 100 grams. oishi!!!!

Kobe or Matsuzaka beer fed beef. like buddar! About 200.00 to 300.00 dollars for 100 grams. oishi!!!!

100 grams?!? What use is that to anybody? Two bites of the best steak in the world won't do anything to me except ruin steak. No thanks. I've had 50 year old scotch and it destroyed whiskey for me. I'm not going to risk it for steak.

Give me a pound of porterhouse instead. :)

Give me a live cow. I'll carve off what I want, and ride the rest home!

(Actually, I like it crispy on the edges. But it desn't really matter, because I prefer fish and fowl. Which, of course, must be cooked all the way through (Unless you're eating sashimi-grade fish.).)

Edit: Capitalization

I could've cut it with my finger, or the flat of the knife. so damn good.

That sounds more or less like rotten meat, not tender meat. ;)

Anyway, slightly bloody for me, I don't know, my parents being doctors and all always say I shouldn't eat them like that, as most of the bacteria are still alive,
but it tastes so damn good, and who would want a dried out lump of greyish yuckiness? ;)

Give me a live cow. I'll carve off what I want, and ride the rest home!

*Waves to Denis*

I want mine to moo when I cut it up.

If meat isn't drenched in blood and ultra-tender, it ain't good. When my grandma cooks meat, it's drier than the Sahara Desert, and it takes almost half an hour just to chew and swallow one piece. Yuck.

I like it something called "Charred Rare" ... a very difficult way for a steak to be prepared. It's charred and crispy on the outside, but pink and juicy in the middle.

I can't tell you the number of restaurants I've been to that call themselves a "steak house", but when you ask for charred rare, the cook comes and chases you out with a knife while screaming obsceneties about your mother.

I've been to one place that could do it right and that place shut down 3 years ago. I now only cook steaks at home for myself. If I go to a restaurant, I usually have soup and salad and a dessert (three things that are hard to fuck up).

I like my meat (and various internal organs) bloody as hell as well as natural - like fresh game meat.

Still mooing....

GOD DAMNED IT NOW I WANT STEAK!!!!!! even after only reading the first post

And I like it bloody as all hell let loose. I would it raw if the heat didn't add a little bit to the flavor.

The sum of all of man's mighty technological achievements owe their conception back to the great mother of all inventions and civilization's beacon. Fire. Eat like a humanist. charred nice and good.

Big hunk. Dead Cow. Where chainsaw? Want meat NOW!

That sounds more or less like rotten meat, not tender meat. ;)

Anyway, slightly bloody for me, I don't know, my parents being doctors and all always say I shouldn't eat them like that, as most of the bacteria are still alive,
but it tastes so damn good, and who would want a dried out lump of greyish yuckiness? ;)
i may have been exxagerating :D . though i probably could have cut it with the spoon.

I like it something called "Charred Rare" ... a very difficult way for a steak to be prepared. It's charred and crispy on the outside, but pink and juicy in the middle.

I can't tell you the number of restaurants I've been to that call themselves a "steak house", but when you ask for charred rare, the cook comes and chases you out with a knife while screaming obsceneties about your mother.

I've been to one place that could do it right and that place shut down 3 years ago. I now only cook steaks at home for myself. If I go to a restaurant, I usually have soup and salad and a dessert (three things that are hard to fuck up).

Aww, Keruvalia... don't go making me agree with you :( Now I'll have to pout.

Blue rare for me.

I am not and have never been a fan of steak or red meat in general, so my philosophy is as follows:

You can never cook meat too much, or fish too little.

Mmm... mmmeeeeat.

I prefer mine signon (rare, as in the way the French mean rare, not American "rare").
French rare! o_O That means practically walking off the table :eek:
In restaurants: medium. They always go rarer than you asked.

Me, I like my steak medium rare or so. I like it pinkish-red in the middle, but with little or no liquid blood. I think it's the best balance of tenderness vs. lack of grossness.

Yep, about it for me too. :)

What the hell, is this a barbarian forum? You eat unsalted RAW MEAT?

there isn't very much blood in the red liquid that pools under the meat when you cook it

What the hell, is this a barbarian forum? You eat unsalted RAW MEAT?

No, I put salt on it. And lots of pepper.

I like my cooked so rare that when i cut into it it moos :D

When I lived in NZ, I'd often eat meat raw, but that was because it was so fresh from a butcher whose shop was surrounded by farms. Fresh killed meat is so tender. Mix a bit of chilli paste and soya sauce as a dip and it's wonderful.
Here in HK and China, having seen the state of their kitchens and size of cockroaches, I always get well-done.

No, I put salt on it. And lots of pepper.
Raw meat should be throroughly salted until a salt content of about 4% - "just for taste" isn't nearly enough.

People actually eat meat raw? :eek:

I had undercooked lamb (to the point of being raw) once. It tasted much like I was licking blood from a cut on my arm. *shudder*

People actually eat meat raw? :eek:

I had undercooked lamb (to the point of being raw) once. It tasted much like I was licking blood from a cut on my arm. *shudder*
Hmmm....blood from a cut on my arm.

Eh, medium rare. As much pink as possible with as little blood as possible.

Ash does not taste beefy.

And it's certainly going to ruin the meal if it's still braying...

I like it really rare and if you have it with a good marinade w/ lots of good garlic+ lemon juice etc. you don't need to worry about any bacteria and can eat it raw if you put enough on.

People actually eat meat raw? :eek:

Yes, the French (unsuprisingly) make it a delicasy. It's called steak tata (not how you spell, but roughly how it sounds) and is served with raw egg on top.

I'm sure other cultures do similar things. That was just the first thing that came into my head.

I like my cooked so rare that when i cut into it it moos :D
Me too! :D

Yes, the French (unsuprisingly) make it a delicasy. It's called steak tata (not how you spell, but roughly how it sounds) and is served with raw egg on top.


Steak Tartare, you mean? That comes from the Tartars (Mongolian tribes). They used to put lean cuts of meat under their saddles so that it would tenderize as they rode around and, after a full day's ride, would spice it up, wrap it around a sliced onion, and chow down.

Steak Tartare, you mean? That comes from the Tartars (Mongolian tribes). They used to put lean cuts of meat under their saddles so that it would tenderize as they rode around and, after a full day's ride, would spice it up, wrap it around a sliced onion, and chow down.

Mmm... horse sweat. :)

Mmm... horse sweat. :)

hehe ... yeah ... I thought it was kinda a gross thing myself, but hey, after a hard day's work sacking Roman lands when they're late paying the protection money, a man's gotta eat!

Rare to medium rare. Depends on which cut, fat content, if the butcher sells it fresh slaughtered or tendered for a day or three etc.

med rare when it comes to steak. Everything else .. thoroughly done. Chicken.. really done.

Somehow my mind warped the thread title into: "Blunt or Dooby?"

medium.
all i want now is a nice tender lamb steak. can't be beat.

Somehow my mind warped the thread title into: "Blunt or Dooby?"
Dooby. definitely. :p

Medium/Medium-Rare all the way. Small amount, if any, blood.

How do you like your meat? Burnt to a crisp or bloody as hell? Somewhere in between?

When cooking meat, are you most concerned with taste/tenderness or safety? Or somewhere in between?

Me, I like my steak medium rare or so. I like it pinkish-red in the middle, but with little or no liquid blood. I think it's the best balance of tenderness vs. lack of grossness. And I don't give a rat's ass about germs. I keep my immune system in good practice and it's quite ready for anything. :)
Precisely!
Ever had raw hamburger meat, with a little garlic salt for seasoning? Mmm, mmm, good!

Steak Tartare, you mean? That comes from the Tartars (Mongolian tribes). They used to put lean cuts of meat under their saddles so that it would tenderize as they rode around and, after a full day's ride, would spice it up, wrap it around a sliced onion, and chow down.
Ohh...so that's where it comes from. There's also a lovely Japanese dish where they marinate and chill thin slices of raw beef. Forget what it's called but it's bloody (excuse the pun!) delicious.

Beef, Very Rare or blue Tuna the same, everything else med. :gundge: