At first, I couldn't figure out if he mispelled *vegan* or *virgin* :D :eek:

Funny.

My hubby and I are opposites too.

I like almost everything med-well to well done and things hot. Tim likes meat rare and what I would consider hot food...he likes them "lukewarm." I mean even his toast is not even toast. It is bread that was in the toaster for like 4 seconds. :)

Nope, I like Med. Well to Well done - dark toast too; my wife like things more rare. And I love spices and peppers, but not heat (temperature). My wife, on the other hand, likes food hotter than the surface of the sun.

I think thorough dark cooking (beef, cajun, etc.) came about for me because I was the oldest and had to cook for my younger brother & my family when my mom worked (and thus learned by trial and error - mostly error - and had to eat my burnt mistakes).

As to hot food: well, in college I made a deal with my roomates that I'd cook if they did dishes (way better end of the deal in my opinion) and today I do most of the cooking for my family, so I eat last after everyone is served and feel that lukewarm food is "normal."

I expect those that cooked a lot at an early age feel burnt and room temperature is about as good as it gets!
When I cook something only for myself, I usually take it out of the oven, set my watch for 10 minutes, and wait for the beep before I eat!

MOOOOO
 

Thats Cow for come on over here Baby... / sound of knife sharpening / I like it cooked medium rare...not quite bloody on the plate....

I find it tremendously easier to digest the more rare it is. If it's blood red, however, digestion sort of stops because at that point my stomach is telling me, "Uh oh, do you think all the 'disease' has been cooked out of this thing?"

BTW: can certain ailments in the beef be "cooked out" of it? Was that the reason our ancestors even began cooking meat?

Woodland Hills (Ventura between Corbin and Winnetka) :D

I may be way off here, but I think most of the bacteria found in meat (the ones that make you sick, I'm not even going to try to spell them)come from the (improper) handling of the meat. If it doesn't become contaminated somewhere along the line, even raw is safe.

That being said, I like my beef rare to raw. I don't think anything compares to freshly ground sirloin tartar with a little salt. I like my pork and lamb medium rare and my poultry cooked, but not dry. I like a fair amount of sushi (wasabe......) but most of the fish I eat at home is cooked.

BTW for those of you who are tired of hearing "we can only cook to medium rare" I have always gotten what I wanted from the Outback.

Any of you guys eat at Ruth's Chris Steak House? I hear they are really good but I've never been.

Pete

Love, Love, LOVE Ruth Chris Steakhouse.

Big 'ol hunkering chips for bar appetizers. Great double Dewars, and the steaks. Goodness me! HUGE! And how the steaks come to the table - They're SIZZLING - as in, HOT. So hot, in fact, the steaks have cracked plates in front of the customers. Happened to a friend of mine.

Ruth - good Cajun that she is - is the best thing to come out of the bayou since gumbo... :)

My wife and I have been married for 10 years as of this Friday. In the early years, she would not eat that much beef. I like steak rare and she just did not care for it that much. In the last 4-5 years, she has developed more of a taste for steak and prefers it med-rare. But it HAS to be a good cut. I agree with her on that but I lke it a bit more rare. Kids? Daughter likes it more done, son does not care. He just eats what we give him.:D

So, Dave, your line of reasoning holds a similare line here.


Oh, BTW, when I cook ANY meat, be it mammal or fish, I will always cook it to the level of desired doneness (sp?) and when I pull it from the grill, I immediately cover it with foil for about 3-4 minutes. (Just enough time to prepare the rest of the plate.) Heat is still escaping and taking moisture with it. While covered, the moisture has no place to go and the meat stays moist. Little trick works pretty good. Try it!

Yes, Don: I'll have to give your foil technique a whirl.

If anything, this thread has given me great ideas for my next BBQ.

That's what this board needs: a "cooking discussion."

Ummm Ummm...:)

As I recall from "Fast Food Nation" and biology class, it is lovely little bugs from the intestines that pollute meat - be it poultry or beef. Same creatures that that make a perforated bowel/intestine so dangerous when wounded. Pretty sure fecal matter from animal rendering is what gives the e-coli a chance to get onto meat. Steaks are pretty safe (not much surface area, no way to get inside the meat - ground meat is the worst)

The price we pay for cheap meat is big machines and non-skilled workers putting just a hint of ***** on our plates!

Today's burrito smells like.......victory! Bon Appetit!

It depends on which country you are in. In New Zealand I ask for a steak medium rare, in the US a medium rare is still kicking.

Gawd knows what I would get if I was in the US and said to the waiteress "Still kickin' Baby".

You'd get the waitress...

Cool, I tend to fall in love with waiteresses by the end of the meal.

Confucious say: "It is nice to meet girl in park, but better, to park meat in girl!"

I usually don't eat meat except chicken and fish, and those kinds of meat (at least chicken) have to be "well done" in order to kill all potential germs which can be potentially very dangerous compared to beef...