[Sca-cooks] carbonadoes

Antonia Calvo ladyadele at paradise.net.nz
Wed Jul 23 15:00:47 PDT 2008

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

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

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