On Mon, 9 Aug 2010 18:41:25 -0700 (PDT), ImStillMags
> wrote:

> Welp.........maybe it was a short-lived theory 50 years ago.......but
> I prefer my steaks seared to the point
> of black on the outside and medium rare on the inside. When I cook
> them in that manner they are always
> juicy.

I agree with you. I like my steak black outside and red inside. Who
cares if it loses a drop or two of juice? There's plenty left.

--

Forget the health food. I need all the preservatives I can get.