On Jul 23, 10:01*pm, Terry Pulliam Burd >
wrote:
> On Wed, 22 Jul 2009 20:03:45 -0700, sf > fired up
> random neurons and synapses to opine:
>
> >On Wed, 22 Jul 2009 18:37:49 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >>Not interesting, but very nice if you like rare beef. *A 1-3/4" thick
> >>sirloin is right up my alley. *I'd put it on the grill over wood, or
> >>charcoal/wood.
>
> >Sirloin was my father's favorite piece of mean and he liked his rare.
> >He used to say "They're chewy, but they're full of flavor".
>
> The dear aulde dad used to *love* t-bones. He and the DH once got into
> a protracted debate on the merits of t-bones versus the DH's favorite,
> bone-in rib eye (sorry, Dad, the DH wins this one). 'Course, the dear
> aulde dad nearly caused an international riot when we were in Paris
> when I was a kid and he kept sending his steak back to the kitchen to
> be cooked some more - he always chose #4 on the list of doneness
> choices: rare, medium, well and carbon. The waiter finally informed
> him that the chef refused to cook it further. I was 16, therefore
> embarrassed to tears ;-)

If you want a charcoal briquette, order a charcoal briquette, not a
steak!

Well done is steak abuse!

John Kuthe...


>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"