[Sca-cooks] Cooking steaks was Re: lethal drinks

[Antonia Calvo]

Huette von Ahrens wrote:

>I think that how people were fed when they grew up has a large part in how they order their steaks.  My mother only cooked steak well-done and that is the way I ordered it when dining out as a child, teenager and young adult.  However, I got better.  I started to dislike chewy meats, so I gradually started ordering my meat from medium well to medium to medium rare.  
>
That makes some sense to me-- although, personally, I thought I hated 
steak (and roast beef and pork) as a child because it was always dry and 
chewy.  Then, at some point, Mum started cooking steak a bit rarer (say, 
medium to medium-well) and I started liking it a lot better.

>I have occasionally eaten rare, but it is a textural thing with me; also a temperature thing.  Unless I know a restaurant really well, I will never order rare because I don't want cold raw meat [that has happened to me].
>I like my beef juicy, but at least warm all the way through.  And I don't like the taste or texture of raw beef fat.
>  
>
I like raw beef (carpaccio etc.), but not if it has any noticable fat on 
it. 

>One the other hand, I like my sushi and sashime raw and cold.  The taste and texture of fish is entirely different.  But it has to be cold.  Selene and I went to a new sushi place near my house and all the sushi came out lukewarm.  We didn't get sick, but I will never go back there again.
>  
>

Ugh... yeah, I'm with you there. (I don't think it's caused by sushi 
going unrefrigerated so much as not giving the rice enough time to cool).




-- 
Antonia di Benedetto Calvo

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