On Jul 22, 6:40*pm, Bryan > wrote:
> On Jul 22, 3:22*pm, John Kuthe > wrote:
>
>
>
> > On Jul 22, 3:06*pm, "Dora" > wrote:
>
> > > Pete C. wrote:
> > > > Metspitzer wrote:
>
> > > >> I like my steak "a little pink". *When I order, I say.....medium
> > > >> well, mostly well......barely pink. *At least 25% of the time, I
> > > >> end
> > > >> up sending it back to cook some more. *Even at the places I go
> > > >> frequently.
>
> > > >> It is always the manager that brings the steak back to the table.
> > > >> It
> > > >> is never a big deal, but I am wondering if there is some kind of
> > > >> "policy" to get the manager?
>
> > > >> There have been a couple of times when the waitress has said....it
> > > >> is
> > > >> easer to fix undercooked, so it seems reasonable to bring it back
> > > >> undercooked, but I really try to get them to bring it almost done
> > > >> the
> > > >> first time.
>
> > > > The correct way to order a steak is "walk it through the kitchen and
> > > > threaten to cook it". If you want your steak destroyed (little or no
> > > > pink), just say "burn it".
>
> > > I tell them I like mine still mooing.
>
> > Just whack it in the head, break the horns off and put it on a plate,
> > eh?
>
> > ;-)
>
> > Bryan introduced be to eating raw round steak years ago. We dipped it
> > into canned tomato sauce. It was really good!
>
> > Of course from hearing his stories about how his father made him eat
> > overcooked steak, I now know it was partially his rebellion against
> > his father. Not that this is a bad thing, but just sayin'!
>
> It really wasn't rebellion against my dad. *He was out of the picture
> by 6th grade. *I just like raw beef. *Even my mother wouldn't let me
> eat it completely raw, because she thought it might be unsafe. *She
> might have been correct, but I don't seem to ever get sick from under-
> cooked beef. *I don't like raw lamb. *I cook lamb chops MR to M, and
> pork chops M to MW. *I also tend to cook a well marbled steak to at
> least MR, *A strip steak is my favorite because they are typically
> less fatty than a tenderloin. *Sirloins, I always want rare, cooked
> fast over high heat. *None of those preferences has much/anything to
> do with by lousy excuse for a father.
>
>
>
> > John Kuthe...
>
> --Bryan

There's an element of it there, whether you are conscious of it or
not.

John Kuthe...