[Sca-cooks] carbonadoes

Stefan li Rous StefanliRous at austin.rr.com
Wed Jul 23 15:35:41 PDT 2008

Dragon replied to me with:
Stefan li Rous wrote:

What's a "black-and-blue" porterhouse steak? Somehow, beating the
live steer until it is black-and-blue doesn't seem like the right
thing to do and the adrenaline would likely have an adverse effect...
---------------- End original message. ---------------------

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.>>>

Ah! Okay. Sounds like how many of the SCA experiences in trying to  
roast a whole pig turn out.

I can now understand where the "black" comes from, but anyone know  
where the "blue" does?

<<< It's quite delicious served with a really good Balsamico to dip  
it in.>>>

What is Balsamico? Is this a sauce made with balsamic vinegar?

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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