[Sca-cooks] carbonadoes

[Antonia Calvo]

Dragon wrote:

>
> It is a thick cut steak, usually from the loin portion of the animal, 
> that is seared over very high heat so that the outside is heavily 
> caramelized (or even slightly charred) and the center is still red or 
> even raw.
>
> It's quite delicious served with a really good Balsamico to dip it in.
>


Yum!  That is *exactly* what I like.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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