The difficulty of meat

Rumhead · Post by **Rumhead** » Sat Jul 30, 2011 7:01 pm

Rare, medium and well done are all a matter of opinion. When I order steak I always say "warm red center" or "cold red center." That way if they get it wrong I don't feel bad calling them on it.

waahoohah · Post by **waahoohah** » Sun Jul 31, 2011 3:57 pm

Anywhere between 'knock the horns off'' and charcoal, and I will usually make do. At least, thats me in a resteraunt.
On my grill, things tend to get put on still kicking. And pulled off and eaten, kicking feebly...

Savage · Post by **Savage** » Sun Jul 31, 2011 10:31 pm

At home, I slip the skillet on the gas, and wait until it just about burns a chunk of bread. Then, I toss the salted chunk of beef on board. Wait a few minutes, and turn it around. Wait a few minutes, and it's plate ready. It's not rocket science, folks. So how come so many eateries can't get it right? EH?

Wingman · Post by **Wingman** » Mon Aug 01, 2011 8:43 am

Rumhead wrote:Rare, medium and well done are all a matter of opinion.

actually there are specific times and temperatures for all of those in a restaurant. and while things do happen, if you're not a douchebag, feel free to politely refuse any food you find unacceptible. at a good place, they want you to be happy and come back.

The difficulty of meat

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