On Fri 16 May 2008 11:10:29a, Andy told us...

How do you like your steak?

Moo?

Never

Rare?

Never

Medium Rare?

Acceptable

Medium?

Perfect!

Well Done?

Barely acceptable

Cooked to Death?

Never

---------------------------

Did I mention I don't like blood?


--
Wayne Boatwright
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Friday, 05(V)/16(XVI)/08(MMVIII)
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Countdown till Memorial Day
1wks 2dys 11hrs 5mins
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My mind ain't so open that anything
can crawl right in.
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cshenk wrote:
"Andy" q wrote

How do you like your steak?

Cooked to Death?

Walk out with quiet cussing under breath


LOL so true. What a waste of beef.

I like no more than medium, more like medium rare. I'm not to keen on
rare rare, though.

"Andy" q wrote in message ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Medium...proper medium, with dark pink center. I hate it when it's served barely pale
pink and called medium! lol

kimberly

"Goomba38" wrote
cshenk wrote:

How do you like your steak?
Cooked to Death?

Walk out with quiet cussing under breath

LOL so true. What a waste of beef.

Totally. In a case like that, I dont bother to say anything. I just get up
and walk with quiet cussing. I never ever order other than the rarest I can
at a place. If they serve me well done, they've already messed up big time.

I like no more than medium, more like medium rare. I'm not to keen on rare
rare, though.

Oh I can be, depending on the cut g.

On things other than beef, I vary. Since unqualified 'steak' means beef
(other types are qualified by type normally) I answered from that
perspective.

For pork loin, I like medium rare but am not offended if it slips a bit
towards rare. For chicken, I have enjoyed it immensely in an almost tartar
way (like raw sashimi) but you have to be sure the quality and safety is up
to that. Otherwise, I want no pink at the bone in my chicken.

Fish? The whole gamut wotks depending on what it is. Sashimi is a favorite
here.

cshenk said...


cshenk,

Just broke my right shoulder!??

Just got over a broken leg.

Dammit!!!

Fell off the attic ladder changing the air conditioner air filter.

Should've paid a kid to do a man's work.

I'm a danger to myself!

Ouch!

Me BUM!!!

Andy
Gettin' too old, except for playing around!!!

Andy said...

How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Where are my manners?

Bloody rare!!!

Andy

Dimitri wrote:

"Andy" q wrote in message ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Pittsburg!

I didn't know Pittsburg California was known for any particular
style of steak.

-sw

"Sqwertz" wrote in message
...
Dimitri wrote:

"Andy" q wrote in message ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Pittsburg!

I didn't know Pittsburg California was known for any particular
style of steak.

-sw
Charred on the outside, raw on the inside I believe.

On Fri, 16 May 2008 13:10:29 -0500, Andy q wrote:

How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Carbonized

I ain't kidding, I wan't the fat arround the outside crunchy.

That's how I like my po'kchops too.

Any foodie freaks who can't live with that F-O-A-D I ain't you.

If I like steak sauce or ketchup on my steak that's also none of your business.

"Kswck" wrote in message
...

"Sqwertz" wrote in message
...
Dimitri wrote:

"Andy" q wrote in message ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Pittsburg!

I didn't know Pittsburg California was known for any particular
style of steak.

-sw
Charred on the outside, raw on the inside I believe.


Close. Very close;

No Boilermaker necessary;

Dimitri

Pittsburgh Rare Steak - Black & Blue


According to local Pittsburgh lore, Pittsburgh steelworkers would often
bring hunks of meat for lunch, rather than sandwiches. When lunchtime came,
they would slap the piece of steak against a slab of hot metal in the mill
to sear a blackened exterior around a red, rare core - a cooking style now
known as "Pittsburgh Rare." Even the area bars got into the act, serving up
Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and
a bottle of beer.

On Sat, 17 May 2008 10:41:58 -0400, "
wrote:

On Fri, 16 May 2008 13:10:29 -0500, Andy q wrote:

How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Carbonized

I ain't kidding, I wan't the fat arround the outside crunchy.

That's how I like my po'kchops too.

Any foodie freaks who can't live with that F-O-A-D I ain't you.

If I like steak sauce or ketchup on my steak that's also none of your business.


So, why did you post?

--
See return address to reply by email
remove the smile first

Dimitri wrote:


According to local Pittsburgh lore, Pittsburgh steelworkers would often
bring hunks of meat for lunch, rather than sandwiches. When lunchtime came,
they would slap the piece of steak against a slab of hot metal in the mill
to sear a blackened exterior around a red, rare core - a cooking style now
known as "Pittsburgh Rare." Even the area bars got into the act, serving up
Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and
a bottle of beer.

Back in the early 70s I had a summer job in an alloy smelting plant furnace
room. It was much to dirty and dusty in there to cook a steak, though certainly
hot enough. A lot of guys brought in dinners wrapped in boil to heat up and
would put in on one of the pans of metal that had recently been poured.

If we worked an overtime shift the company ordered a meal for us from a local
restaurant. By the time they arrived and we had a chance to eat they were
usually cool, so we would use the same method to heat them up.

Kswck wrote:

"Sqwertz" wrote in message
...
Dimitri wrote:

"Andy" q wrote in message ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Pittsburg!

I didn't know Pittsburg California was known for any particular
style of steak.

Charred on the outside, raw on the inside I believe.

Oh, you mean PittsburgH, Pennsylvania - with an 'H' at the end.

-sw (stickler for the spelling of Pittsburgh)

Dave Smith wrote:

Dimitri wrote:

According to local Pittsburgh lore, Pittsburgh steelworkers would often
bring hunks of meat for lunch, rather than sandwiches. When lunchtime came,
they would slap the piece of steak against a slab of hot metal in the mill
to sear a blackened exterior around a red, rare core - a cooking style now
known as "Pittsburgh Rare." Even the area bars got into the act, serving up
Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and
a bottle of beer.

Back in the early 70s I had a summer job in an alloy smelting plant furnace
room. It was much to dirty and dusty in there to cook a steak, though certainly
hot enough. A lot of guys brought in dinners wrapped in boil to heat up and
would put in on one of the pans of metal that had recently been poured.

In the 70's in the San Fernando Valley local workers would,
according to anecdote, suspend chickens in front of military
microwave horns at the Lockheed plant. This was before microwave
ovens were a common feature in people's kitchens.

Steve

Dave Smith wrote:
Dimitri wrote:

According to local Pittsburgh lore, Pittsburgh steelworkers would often
bring hunks of meat for lunch, rather than sandwiches. When lunchtime came,
they would slap the piece of steak against a slab of hot metal in the mill
to sear a blackened exterior around a red, rare core - a cooking style now
known as "Pittsburgh Rare." Even the area bars got into the act, serving up
Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and
a bottle of beer.

Back in the early 70s I had a summer job in an alloy smelting plant furnace
room. It was much to dirty and dusty in there to cook a steak, though certainly
hot enough. A lot of guys brought in dinners wrapped in boil to heat up and
would put in on one of the pans of metal that had recently been poured.

If we worked an overtime shift the company ordered a meal for us from a local
restaurant. By the time they arrived and we had a chance to eat they were
usually cool, so we would use the same method to heat them up.



Ran industrial boilers in my youth. Take a couple of 8 ounce sirloin
strips, season properly, wrap in aluminum foil, and stick them in the
end of the mud drum for an hour. Done to perfection, could put a foil
wrapped giant tater in there for the same amount of time. That was what
the company gave us for overtime meals, 16 ounces of steak, and 2 lb
tater, and half a loaf of white bread. Rather hard to get overtime meals
delivered at the end of no where. I couldn't eat half that much now.

Hard to believe most of us that worked in that chemical plant averaged
600 hours overtime a year. Could generally double your annual salary of
$16,700.00 with OT, holiday pay, and shift differential.