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