Edwin Pawlowski wrote:

> I think you all are reading too much into this. Yes, a gathering of 20
> people is not the time to preach how to eat a steak, but when I have two or
> four people over, they are usually willing to discuss food, try different
> things and be a bit adventurous. Hell, if I figured you'd be a PITA with
> what you want to eat, I'd probably not bother to invite you.

You'd have to define PITA then. Having your steak cooked the way you
like it doesn't seem overly demanding.

> Have an allergy to a particular food? Well, of course I'm going to avoid it
> for you. Everyone reading this newsgroup is interested in food, right?
> Then why are some of you so afraid to discuss it and to ask your guests to
> try something different?

By the time someone reaches adulthood, they've probably tried steaks
cooked most ways and know how they like it.




Brian Rodenborn

Jon Choate wrote:
>> I think part of the problem with this query revolves around
>> the definition of rare steak and char-rare steak on the grill.
>
> Not to let my ignorance show, but what exactly is char-rare? This is
> one I am not familiar with...
>
It's "Kent-Speak" for whatever he's thinking in his messed up mind, at the
particular moment.
Next week, he'll have another word of the week.

BOB

In article >,
Default User > wrote:
>
>By the time someone reaches adulthood, they've probably tried steaks
>cooked most ways and know how they like it.
>
>Brian Rodenborn

I doubt it. I think most people are not very adventurous eaters,
and with a good steak, they're not usually willing to take a chance.

When they get older, they have more money and are willing to risk
it. Upon reaching adulthood, they don't have money to waste on
failed food experiments.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Charles Demas wrote:

> I doubt it. I think most people are not very adventurous eaters,
> and with a good steak, they're not usually willing to take a chance.

Rare steak is hardly esoteric or widely unavailable. The likelyhood of
most people having not tried rare seems to me to be small. I know
growing up I had access to most of the varieties of steak doneness at
one time or another.

> When they get older, they have more money and are willing to risk
> it. Upon reaching adulthood, they don't have money to waste on
> failed food experiments.

These two sentences seem contradictory. Could you perhaps rephrase them?


At any rate, it's certainly ok for a host to ask if anyone would like to
try Black & Blue or some other selected doneness, especially if the host
promises to replace it if not to the diner's liking. It's a poor idea to
attempt to "instruct" guests in the "correct" way to have their steaks,
however. If the guest declines and wants well-done, shrug and ruin it.

Now, this doesn't apply to preparing new dishes that guests might be
unfamiliar with, in an effort to expand their horizons. I just don't see
steaks as that opportunity.




Brian Rodenborn

"Default User" > wrote in message
>
> Rare steak is hardly esoteric or widely unavailable. The likelyhood of
> most people having not tried rare seems to me to be small. I know
> growing up I had access to most of the varieties of steak doneness at
> one time or another.

Not true. I can rattle off a long list of people that have never had nor
will ever have a rare piece of beef. I've seen this at wedding where prime
rib was served, I've seen it at company Christmas parties where prime rib
was an option. I've seen it at carving station at buffets in casinos. Thee
choice h as noting to do with taste, but has everything to do with a fer of
eating bloody meat. They will not listed to logic that it is not blood.

>
> Now, this doesn't apply to preparing new dishes that guests might be
> unfamiliar with, in an effort to expand their horizons. I just don't see
> steaks as that opportunity.

Actually, I cant remember the last time I served steaks at any home
gathering. Company picnic about five years ago and steaks did not go over
as well as other offerings. At home, no idea. While I enjoy a good rib eye
(last night for dinner), I'd rather make something different for guests.
Stuffed pork tenderloins, marinated shrimp, South African lamb, brisket,
etc.

I made a stuffed loin for the company picnic this year. It was served later
in the day after chicken and lobster. I could not slice it fast enough as
everyone wanted to try it.
Ed

http://pages.cthome.net/edhome

In article >, " BOB"
> wrote:

> Jon Choate wrote:
> >> I think part of the problem with this query revolves around
> >> the definition of rare steak and char-rare steak on the grill.
> >
> > Not to let my ignorance show, but what exactly is char-rare? This is
> > one I am not familiar with...
> >
> It's "Kent-Speak" for whatever he's thinking in his messed up mind, at the
> particular moment.
> Next week, he'll have another word of the week.
>

For KuntH I'd recommend "curare" instead of "charrare". Takes monkeys
right out of the trees...

monroe(the word of the week is legs....)

In article >,
Default User > wrote:
>Charles Demas wrote:
>
>> I doubt it. I think most people are not very adventurous eaters,
>> and with a good steak, they're not usually willing to take a chance.
>
>Rare steak is hardly esoteric or widely unavailable. The likelyhood of
>most people having not tried rare seems to me to be small. I know
>growing up I had access to most of the varieties of steak doneness at
>one time or another.
>
>> When they get older, they have more money and are willing to risk
>> it. Upon reaching adulthood, they don't have money to waste on
>> failed food experiments.
>
>These two sentences seem contradictory. Could you perhaps rephrase them?

At the onset of adulthood they don't have money to waste on
failed food experiments. (How much money did you have when you were
18?)

When they get older, they have more money and are willing to risk it.
(At 30 you were probably more flush.)


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Victor B. Putz said on 7/30/2004 2:40 PM:

>>Was that at Sanders? Great food.
>
>
> Heh... another GF gourmet. Actually I never had that at Sanders
> (although that place was fantastic)--this was at "La Brasa", a sort of
> little "mediterranean bistro" sort of place. I think it was owned by
> the same folks as the Golden Boot steakhouse, and they closed it while
> we were there--pity, nice little place, but not as much traffic as the
> Boot.
>
> The Sanders folks opened another restaurant while we were there,
> "Lolo's", I think... and there were a couple interesting places that
> opened after the big flood; sorta fun because you could eat with your
> eyes about the same level as the high-water mark flood line still on
> the walls.
>
> For such a tiny little town, there were some surprisingly good places
> for food there...
>
> -->VPutz
>
We were "stuck" in Crookston MN, down the road, for almost 6 months of
winter on a contract. Did a LOT of driving to GF for meals. Our hotel
- the Northland - chef was great. A waitress would ask what I wanted
for dinner and, if she was new, would be real confused when I said to
tell the chef to surprise me!! He never disappointed me. Virtually
everything that he served me was NOT on the menu!! Talk about service.

His reward, aside from liberal free libation at the Northland bar and
tips, was to be allowed to chose any restaurant for dinner and with an
unlimited budget! He chose Sanders in GF.

He knew the owners. We had roast duck, numerous seafood items, darn,
can't remember all of it but it was an outstanding feast.

Back on topic: I had a little grill that I carried around in my travels.
It was called a Pyromid. Actually owned two. About 12" square and it
folded up to about 1 1/2 inches thick, really handy for traveling.

This little grill cooked some of the best steaks that I have ever had.
Couldn't figure out why.

Well, tried to buy another one recently when second wore out. Turns out
that this unique little grill could reach temperatures of almost 1000
degrees depending on how you set it up. My temps were probably in the
600-700 range considering how I set it up.

I would garlic butter up a couple of ribeyes or t-bones, add salt &
pepper. Throw on some wood chips. Just wonderful. Medium rare inside,
perfectly grilled exterior, great flavor. Reading this thread, the
steaks were seasoned just right and the temperature of the grill was
high enough to do the job.

Sadly, the company is out of production and may not start to sell them
again. On Ebay, the very few that I saw for sale were going for well
over retail!! Guess the other buyers also realized the grill's worth.

I'll find another one yet!!

Victor B. Putz said on 7/30/2004 2:40 PM:

>>Was that at Sanders? Great food.
>
>
> Heh... another GF gourmet. Actually I never had that at Sanders
> (although that place was fantastic)--this was at "La Brasa", a sort of
> little "mediterranean bistro" sort of place. I think it was owned by
> the same folks as the Golden Boot steakhouse, and they closed it while
> we were there--pity, nice little place, but not as much traffic as the
> Boot.
>
> The Sanders folks opened another restaurant while we were there,
> "Lolo's", I think... and there were a couple interesting places that
> opened after the big flood; sorta fun because you could eat with your
> eyes about the same level as the high-water mark flood line still on
> the walls.
>
> For such a tiny little town, there were some surprisingly good places
> for food there...
>
> -->VPutz
>
We were "stuck" in Crookston MN, down the road, for almost 6 months of
winter on a contract. Did a LOT of driving to GF for meals. Our hotel
- the Northland - chef was great. A waitress would ask what I wanted
for dinner and, if she was new, would be real confused when I said to
tell the chef to surprise me!! He never disappointed me. Virtually
everything that he served me was NOT on the menu!! Talk about service.

His reward, aside from liberal free libation at the Northland bar and
tips, was to be allowed to chose any restaurant for dinner and with an
unlimited budget! He chose Sanders in GF.

He knew the owners. We had roast duck, numerous seafood items, darn,
can't remember all of it but it was an outstanding feast.

Back on topic: I had a little grill that I carried around in my travels.
It was called a Pyromid. Actually owned two. About 12" square and it
folded up to about 1 1/2 inches thick, really handy for traveling.

This little grill cooked some of the best steaks that I have ever had.
Couldn't figure out why.

Well, tried to buy another one recently when second wore out. Turns out
that this unique little grill could reach temperatures of almost 1000
degrees depending on how you set it up. My temps were probably in the
600-700 range considering how I set it up.

I would garlic butter up a couple of ribeyes or t-bones, add salt &
pepper. Throw on some wood chips. Just wonderful. Medium rare inside,
perfectly grilled exterior, great flavor. Reading this thread, the
steaks were seasoned just right and the temperature of the grill was
high enough to do the job.

Sadly, the company is out of production and may not start to sell them
again. On Ebay, the very few that I saw for sale were going for well
over retail!! Guess the other buyers also realized the grill's worth.

I'll find another one yet!!

On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:

>Kent H. wrote:
>
>> I have looked at practically everything on the market; I don't thinkk
>> there is. The possible exception may be an infrared gas grill, though I
>> doubt it. The Silver Genesis B does not, nor does any Weber gas.
>
>I only use this method for feeding certain friends who like
>their steak blue. I prefer rare myself, and so do most of the
>people I cook for.
>
>My method for cooking a steak blue on a Weber Genesis B:
>
>- Remove flavorizor bars
>- Set the flame up all the way, preheat for 15 minutes
>- Dip the steak in a mixture of melted butter, white wine, and everclear
>- Drop the steak on and flame it for about a minute
>- Move steak off flame, coat it thoroughly again
>- Flame the other side
>
>I got the everclear idea from a grill chef who posted it somewhere. I never
>would have thought of it but it works.

I like my steaks 'blue' [in some places they are called 'black and
blue'], I've never heard the term 'char-whatevered'. I have allways
used a super hot grille, but I'm willing to adjust my methods to try
how you do it, Reg.

Harry

In article >, Harry
Demidavicius > wrote:

> On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
> >I got the everclear idea from a grill chef who posted it somewhere. I never
> >would have thought of it but it works.
>
> I like my steaks 'blue' [in some places they are called 'black and
> blue'], I've never heard the term 'char-whatevered'. I have allways
> used a super hot grille, but I'm willing to adjust my methods to try
> how you do it, Reg.
>

Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
I'm gonna try that. I may call ahead to the burn ward first, tho....

monroe(fire is cool!)

In article >, Harry
Demidavicius > wrote:

> On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
> >I got the everclear idea from a grill chef who posted it somewhere. I never
> >would have thought of it but it works.
>
> I like my steaks 'blue' [in some places they are called 'black and
> blue'], I've never heard the term 'char-whatevered'. I have allways
> used a super hot grille, but I'm willing to adjust my methods to try
> how you do it, Reg.
>

Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
I'm gonna try that. I may call ahead to the burn ward first, tho....

monroe(fire is cool!)

In article >, says...
> In article >,
> Default User > wrote:
> >
> >By the time someone reaches adulthood, they've probably tried steaks
> >cooked most ways and know how they like it.
> >
> >Brian Rodenborn
>
> I doubt it. I think most people are not very adventurous eaters,
> and with a good steak, they're not usually willing to take a chance.
>
> When they get older, they have more money and are willing to risk
> it. Upon reaching adulthood, they don't have money to waste on
> failed food experiments.
>
>
> Chuck Demas
>
>
I would have to disagree. I used to eat steak that was medium-well to
well done. I had heard, not at a dinner I was invited to, that the
rarer the steak the better the flavor. So I decided to try it for
myself. The next time I went a good steak house I asked for medium-
rare. I was told that the steak would be hot, but red in the center.
That is what I had expected, that is what I got. I did enjoy it much
more than having it cooked to medium-well or anything above.

That being said the last few times I have gone Outback my steak was
underdone to my liking. I asked for medium-rare, and got something that
was a lot closer to rare. I ate most of it, but the more rare parts I
didn't care for. This has happened about three times, I know I could
have sent it back, but I have instead opted not to go to that particular
restaurant.

Just my $.02 worth.


David McCarroll

In article >, says...
> In article >,
> Default User > wrote:
> >
> >By the time someone reaches adulthood, they've probably tried steaks
> >cooked most ways and know how they like it.
> >
> >Brian Rodenborn
>
> I doubt it. I think most people are not very adventurous eaters,
> and with a good steak, they're not usually willing to take a chance.
>
> When they get older, they have more money and are willing to risk
> it. Upon reaching adulthood, they don't have money to waste on
> failed food experiments.
>
>
> Chuck Demas
>
>
I would have to disagree. I used to eat steak that was medium-well to
well done. I had heard, not at a dinner I was invited to, that the
rarer the steak the better the flavor. So I decided to try it for
myself. The next time I went a good steak house I asked for medium-
rare. I was told that the steak would be hot, but red in the center.
That is what I had expected, that is what I got. I did enjoy it much
more than having it cooked to medium-well or anything above.

That being said the last few times I have gone Outback my steak was
underdone to my liking. I asked for medium-rare, and got something that
was a lot closer to rare. I ate most of it, but the more rare parts I
didn't care for. This has happened about three times, I know I could
have sent it back, but I have instead opted not to go to that particular
restaurant.

Just my $.02 worth.


David McCarroll

"Monroe, of course..." > wrote in message g>...
> In article >, Harry
> Demidavicius > wrote:
>
> > On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
> > >I got the everclear idea from a grill chef who posted it somewhere. I never
> > >would have thought of it but it works.
> >
> > I like my steaks 'blue' [in some places they are called 'black and
> > blue'], I've never heard the term 'char-whatevered'. I have allways
> > used a super hot grille, but I'm willing to adjust my methods to try
> > how you do it, Reg.
> >
>
> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
> I'm gonna try that. I may call ahead to the burn ward first, tho....
>
> monroe(fire is cool!)

Now it is making more sense.

As for the everclear, we have used Bacardi 151 with lime and salt for
sirloins, Which does give a unique taste along with a fine crust. Only
trust doing this on the grill outside tho....Don't feel like
remodeling the kitchen again...

What we do is usually build a fire on one side, place a cast iron
grill over it, let it get real hot, brush steak with lime juice and
salt, then spritz with B151 in a squirt bottle. (make sure when you
spritz, your not pointing at the grill, tho) drop on skillet for about
1-2 min per side, watching the poufs, then remove to farthest side of
grill til temp is around 135. Let rest for about 5 min(if you can
resist eating it for that long) and enjoy.

On a side note, Aluminum griddles don't hold heat enough for a good
sear, Cast Iron skillets can be used instead of griddles, and while
steaks are resting, use residual heat in cast iron to cook some
skillet fried potatoes.

Jon

"Monroe, of course..." > wrote in message g>...
> In article >, Harry
> Demidavicius > wrote:
>
> > On Thu, 05 Aug 2004 16:57:31 GMT, Reg > wrote:
> > >I got the everclear idea from a grill chef who posted it somewhere. I never
> > >would have thought of it but it works.
> >
> > I like my steaks 'blue' [in some places they are called 'black and
> > blue'], I've never heard the term 'char-whatevered'. I have allways
> > used a super hot grille, but I'm willing to adjust my methods to try
> > how you do it, Reg.
> >
>
> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
> I'm gonna try that. I may call ahead to the burn ward first, tho....
>
> monroe(fire is cool!)

Now it is making more sense.

As for the everclear, we have used Bacardi 151 with lime and salt for
sirloins, Which does give a unique taste along with a fine crust. Only
trust doing this on the grill outside tho....Don't feel like
remodeling the kitchen again...

What we do is usually build a fire on one side, place a cast iron
grill over it, let it get real hot, brush steak with lime juice and
salt, then spritz with B151 in a squirt bottle. (make sure when you
spritz, your not pointing at the grill, tho) drop on skillet for about
1-2 min per side, watching the poufs, then remove to farthest side of
grill til temp is around 135. Let rest for about 5 min(if you can
resist eating it for that long) and enjoy.

On a side note, Aluminum griddles don't hold heat enough for a good
sear, Cast Iron skillets can be used instead of griddles, and while
steaks are resting, use residual heat in cast iron to cook some
skillet fried potatoes.

Jon

Monroe, of course... wrote:

> In article >, Harry
> Demidavicius > wrote:
>
>>I like my steaks 'blue' [in some places they are called 'black and
>>blue'], I've never heard the term 'char-whatevered'. I have allways
>>used a super hot grille, but I'm willing to adjust my methods to try
>>how you do it, Reg.
>
> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
> I'm gonna try that. I may call ahead to the burn ward first, tho....
>
> monroe(fire is cool!)

The everclear trick makes me wish I liked my steak blue. It sure
makes a nice spectacle for the dinner guests. I don't get to do
it much... only for a few select meatheads who want theirs raw and
charred.

It's a useful trick to turbocharge a not-so-hot grill. I like
to think of it as "thermal leverage".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Monroe, of course... wrote:

> In article >, Harry
> Demidavicius > wrote:
>
>>I like my steaks 'blue' [in some places they are called 'black and
>>blue'], I've never heard the term 'char-whatevered'. I have allways
>>used a super hot grille, but I'm willing to adjust my methods to try
>>how you do it, Reg.
>
> Heh-heh-heh. These ethanol pyrotechnics definitely have me intrigued.
> I'm gonna try that. I may call ahead to the burn ward first, tho....
>
> monroe(fire is cool!)

The everclear trick makes me wish I liked my steak blue. It sure
makes a nice spectacle for the dinner guests. I don't get to do
it much... only for a few select meatheads who want theirs raw and
charred.

It's a useful trick to turbocharge a not-so-hot grill. I like
to think of it as "thermal leverage".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 5-Aug-2004, David McCarroll > wrote:

> In article >, says...
> > In article >,
> > Default User > wrote:
> > >

<snip>

> >
> >
> I would have to disagree. I used to eat steak that was medium-well to
> well done. I had heard, not at a dinner I was invited to, that the
> rarer the steak the better the flavor. So I decided to try it for
> myself. The next time I went a good steak house I asked for medium-
> rare. I was told that the steak would be hot, but red in the center.
> That is what I had expected, that is what I got. I did enjoy it much
> more than having it cooked to medium-well or anything above.
>
> That being said the last few times I have gone Outback my steak was
> underdone to my liking. I asked for medium-rare, and got something that
> was a lot closer to rare. I ate most of it, but the more rare parts I
> didn't care for. This has happened about three times, I know I could
> have sent it back, but I have instead opted not to go to that particular
> restaurant.
>
> Just my $.02 worth.
>
>
> David McCarroll

Different folks interpret degree of doneness (steak) differently. A rare
steak is seered on the outside, but cold in the center. Medium rare
is seered and hot, but barely cooked in the center and so on. Many
people consider medium rare to be cooked, but still red in the center.
I've seen damn few restaurants get it right. Mostly I think it's because
the meat sits too long between the grill and the table.

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

M&M wrote:

> On 5-Aug-2004, David McCarroll > wrote:
>
> > In article >, says...
> > > In article >,
> > > Default User > wrote:
> > > >
>
> <snip>
>
> > >
> > >
> > I would have to disagree. I used to eat steak that was medium-well to
> > well done. I had heard, not at a dinner I was invited to, that the
> > rarer the steak the better the flavor. So I decided to try it for
> > myself. The next time I went a good steak house I asked for medium-
> > rare. I was told that the steak would be hot, but red in the center.
> > That is what I had expected, that is what I got. I did enjoy it much
> > more than having it cooked to medium-well or anything above.
> >
> > That being said the last few times I have gone Outback my steak was
> > underdone to my liking. I asked for medium-rare, and got something that
> > was a lot closer to rare. I ate most of it, but the more rare parts I
> > didn't care for. This has happened about three times, I know I could
> > have sent it back, but I have instead opted not to go to that particular
> > restaurant.
> >
> > Just my $.02 worth.
> >
> >
> > David McCarroll
>
> Different folks interpret degree of doneness (steak) differently. A rare
> steak is seered on the outside, but cold in the center. Medium rare
> is seered and hot, but barely cooked in the center and so on. Many
> people consider medium rare to be cooked, but still red in the center.
> I've seen damn few restaurants get it right. Mostly I think it's because
> the meat sits too long between the grill and the table.

NO, it's not that the restaurants can't get it right, they have been
instructed by their legal departments to serve NO MEAT
WHICH IS RARE IN ANY FORM to preclude law suits!!!!

>
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

M&M wrote:

> On 5-Aug-2004, David McCarroll > wrote:
>
> > In article >, says...
> > > In article >,
> > > Default User > wrote:
> > > >
>
> <snip>
>
> > >
> > >
> > I would have to disagree. I used to eat steak that was medium-well to
> > well done. I had heard, not at a dinner I was invited to, that the
> > rarer the steak the better the flavor. So I decided to try it for
> > myself. The next time I went a good steak house I asked for medium-
> > rare. I was told that the steak would be hot, but red in the center.
> > That is what I had expected, that is what I got. I did enjoy it much
> > more than having it cooked to medium-well or anything above.
> >
> > That being said the last few times I have gone Outback my steak was
> > underdone to my liking. I asked for medium-rare, and got something that
> > was a lot closer to rare. I ate most of it, but the more rare parts I
> > didn't care for. This has happened about three times, I know I could
> > have sent it back, but I have instead opted not to go to that particular
> > restaurant.
> >
> > Just my $.02 worth.
> >
> >
> > David McCarroll
>
> Different folks interpret degree of doneness (steak) differently. A rare
> steak is seered on the outside, but cold in the center. Medium rare
> is seered and hot, but barely cooked in the center and so on. Many
> people consider medium rare to be cooked, but still red in the center.
> I've seen damn few restaurants get it right. Mostly I think it's because
> the meat sits too long between the grill and the table.

NO, it's not that the restaurants can't get it right, they have been
instructed by their legal departments to serve NO MEAT
WHICH IS RARE IN ANY FORM to preclude law suits!!!!

>
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
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M&M wrote:

> On 5-Aug-2004, David McCarroll > wrote:
>
> > In article >, says...
> > > In article >,
> > > Default User > wrote:
> > > >
>
> <snip>
>
> > >
> > >
> > I would have to disagree. I used to eat steak that was medium-well to
> > well done. I had heard, not at a dinner I was invited to, that the
> > rarer the steak the better the flavor. So I decided to try it for
> > myself. The next time I went a good steak house I asked for medium-
> > rare. I was told that the steak would be hot, but red in the center.
> > That is what I had expected, that is what I got. I did enjoy it much
> > more than having it cooked to medium-well or anything above.
> >
> > That being said the last few times I have gone Outback my steak was
> > underdone to my liking. I asked for medium-rare, and got something that
> > was a lot closer to rare. I ate most of it, but the more rare parts I
> > didn't care for. This has happened about three times, I know I could
> > have sent it back, but I have instead opted not to go to that particular
> > restaurant.
> >
> > Just my $.02 worth.
> >
> >
> > David McCarroll
>
> Different folks interpret degree of doneness (steak) differently. A rare
> steak is seered on the outside, but cold in the center. Medium rare
> is seered and hot, but barely cooked in the center and so on. Many
> people consider medium rare to be cooked, but still red in the center.
> I've seen damn few restaurants get it right. Mostly I think it's because
> the meat sits too long between the grill and the table.

NO, it's not that the restaurants can't get it right, they have been
instructed by their legal departments to serve NO MEAT
WHICH IS RARE IN ANY FORM to preclude law suits!!!!

>
>
> --
> M&M ("When You're Over The Hill You Pick Up Speed")
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

In article >,
says...
>
> On 5-Aug-2004, David McCarroll > wrote:
>
> > In article >, says...
> > > In article >,
> > > Default User > wrote:
> > > >
>
> <snip>
>
> > >
> > >
> > I would have to disagree. I used to eat steak that was medium-well to
> > well done. I had heard, not at a dinner I was invited to, that the
> > rarer the steak the better the flavor. So I decided to try it for
> > myself. The next time I went a good steak house I asked for medium-
> > rare. I was told that the steak would be hot, but red in the center.
> > That is what I had expected, that is what I got. I did enjoy it much
> > more than having it cooked to medium-well or anything above.
> >
> > That being said the last few times I have gone Outback my steak was
> > underdone to my liking. I asked for medium-rare, and got something that
> > was a lot closer to rare. I ate most of it, but the more rare parts I
> > didn't care for. This has happened about three times, I know I could
> > have sent it back, but I have instead opted not to go to that particular
> > restaurant.
> >
> > Just my $.02 worth.
> >
> >
> > David McCarroll
>
> Different folks interpret degree of doneness (steak) differently. A rare
> steak is seered on the outside, but cold in the center. Medium rare
> is seered and hot, but barely cooked in the center and so on. Many
> people consider medium rare to be cooked, but still red in the center.
> I've seen damn few restaurants get it right. Mostly I think it's because
> the meat sits too long between the grill and the table.
>
>
Perhaps that was the case. Maybe it was just slow service. The stake
was seared on the outside and red in the center, and was cool. That is
why I thought it was more on the rare side maybe like you said it just
sat too long.

In article >,
says...
>
> On 5-Aug-2004, David McCarroll > wrote:
>
> > In article >, says...
> > > In article >,
> > > Default User > wrote:
> > > >
>
> <snip>
>
> > >
> > >
> > I would have to disagree. I used to eat steak that was medium-well to
> > well done. I had heard, not at a dinner I was invited to, that the
> > rarer the steak the better the flavor. So I decided to try it for
> > myself. The next time I went a good steak house I asked for medium-
> > rare. I was told that the steak would be hot, but red in the center.
> > That is what I had expected, that is what I got. I did enjoy it much
> > more than having it cooked to medium-well or anything above.
> >
> > That being said the last few times I have gone Outback my steak was
> > underdone to my liking. I asked for medium-rare, and got something that
> > was a lot closer to rare. I ate most of it, but the more rare parts I
> > didn't care for. This has happened about three times, I know I could
> > have sent it back, but I have instead opted not to go to that particular
> > restaurant.
> >
> > Just my $.02 worth.
> >
> >
> > David McCarroll
>
> Different folks interpret degree of doneness (steak) differently. A rare
> steak is seered on the outside, but cold in the center. Medium rare
> is seered and hot, but barely cooked in the center and so on. Many
> people consider medium rare to be cooked, but still red in the center.
> I've seen damn few restaurants get it right. Mostly I think it's because
> the meat sits too long between the grill and the table.
>
>
Perhaps that was the case. Maybe it was just slow service. The stake
was seared on the outside and red in the center, and was cool. That is
why I thought it was more on the rare side maybe like you said it just
sat too long.

Michael Bohl wrote:

> NO, it's not that the restaurants can't get it right, they have been
> instructed by their legal departments to serve NO MEAT
> WHICH IS RARE IN ANY FORM to preclude law suits!!!!

Michael, you need to can the html.

Michael Bohl wrote:

> NO, it's not that the restaurants can't get it right, they have been
> instructed by their legal departments to serve NO MEAT
> WHICH IS RARE IN ANY FORM to preclude law suits!!!!

Michael, you need to can the html.

NO, it's not that the restaurants can't get it right, they have been instructed by their legal departments to serve NO MEAT
WHICH IS RARE IN ANY FORM to preclude law suits!!!!


Hmm. Kind of loud in your erroneous opinions, aren't you? And in html, no less.

Jack Curry

NO, it's not that the restaurants can't get it right, they have been instructed by their legal departments to serve NO MEAT
WHICH IS RARE IN ANY FORM to preclude law suits!!!!


Hmm. Kind of loud in your erroneous opinions, aren't you? And in html, no less.

Jack Curry

I heard the term "char-rare" in a steak house. It is, as I said, chared
on the outside and red rare on the inside, from edge to edge. That's how
you want a tenderloin or a choice bit of sirloin cooked.
Rare means too many other things, a few grill marks and a pink irregular
interior, or pink all the way through incuding the outside, etc.

Jon Choate wrote:
>
> > I think part of the problem with this query revolves around
> > the definition of rare steak and char-rare steak on the grill.
>
> Not to let my ignorance show, but what exactly is char-rare? This is
> one I am not familiar with...
>
> >grill a steak so it is rare[110F or so] from edge to edge, with a
> blackened >exterior on all sides, not with just a few grill marks and
> a pinkish interior >and maybe a bit of red in the center.
>
> Is this it?
>
> IMHO, What you are describing can only be achieved with gas flames in
> one of two ways...
>
> 1) A good stove, with the broiler preheated to 500 degrees, and a cast
> iron skillet on a eye set on high and a sprinkling of kosher salt in
> the bottom... or
>
> 2) a blowtorch

A blowtorch isn't hot enough; using a skillet is not grilling;
Char-rare can be accomplished easily on a 22" round charcoal Weber with
the coals almost to the grate; it won't work with almost all gas grills,
possibly with the exception of the infrared grill Cal is talking about.
>
> While we have the steak query running...and showing my ignance
> again...what is a blue steak?

I heard the term "char-rare" in a steak house. It is, as I said, chared
on the outside and red rare on the inside, from edge to edge. That's how
you want a tenderloin or a choice bit of sirloin cooked.
Rare means too many other things, a few grill marks and a pink irregular
interior, or pink all the way through incuding the outside, etc.

Jon Choate wrote:
>
> > I think part of the problem with this query revolves around
> > the definition of rare steak and char-rare steak on the grill.
>
> Not to let my ignorance show, but what exactly is char-rare? This is
> one I am not familiar with...
>
> >grill a steak so it is rare[110F or so] from edge to edge, with a
> blackened >exterior on all sides, not with just a few grill marks and
> a pinkish interior >and maybe a bit of red in the center.
>
> Is this it?
>
> IMHO, What you are describing can only be achieved with gas flames in
> one of two ways...
>
> 1) A good stove, with the broiler preheated to 500 degrees, and a cast
> iron skillet on a eye set on high and a sprinkling of kosher salt in
> the bottom... or
>
> 2) a blowtorch

A blowtorch isn't hot enough; using a skillet is not grilling;
Char-rare can be accomplished easily on a 22" round charcoal Weber with
the coals almost to the grate; it won't work with almost all gas grills,
possibly with the exception of the infrared grill Cal is talking about.
>
> While we have the steak query running...and showing my ignance
> again...what is a blue steak?

On Sat, 07 Aug 2004 00:04:45 GMT, "Kent H." >
wrote:

>I heard the term "char-rare" in a steak house. It is, as I said, chared
>on the outside and red rare on the inside, from edge to edge. That's how
>you want a tenderloin or a choice bit of sirloin cooked.
>Rare means too many other things, a few grill marks and a pink irregular
>interior, or pink all the way through incuding the outside, etc.
>
>Jon Choate wrote:
>>
>> > I think part of the problem with this query revolves around
>> > the definition of rare steak and char-rare steak on the grill.
>>
>> Not to let my ignorance show, but what exactly is char-rare? This is
>> one I am not familiar with...
>>
>> >grill a steak so it is rare[110F or so] from edge to edge, with a
>> blackened >exterior on all sides, not with just a few grill marks and
>> a pinkish interior >and maybe a bit of red in the center.
>>
>> Is this it?
>>
>> IMHO, What you are describing can only be achieved with gas flames in
>> one of two ways...
>>
>> 1) A good stove, with the broiler preheated to 500 degrees, and a cast
>> iron skillet on a eye set on high and a sprinkling of kosher salt in
>> the bottom... or
>>
>> 2) a blowtorch
>
>A blowtorch isn't hot enough; using a skillet is not grilling;
>Char-rare can be accomplished easily on a 22" round charcoal Weber with
>the coals almost to the grate; it won't work with almost all gas grills,
>possibly with the exception of the infrared grill Cal is talking about.
>>
>> While we have the steak query running...and showing my ignance
>> again...what is a blue steak?

You've almost got it, Kent, though the top-posted paragraph means that
you get a low score from the Italian judge. Leaving those last two
quoted lines is also going to hurt you in the point total.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

On Sat, 07 Aug 2004 00:04:45 GMT, "Kent H." >
wrote:

>I heard the term "char-rare" in a steak house. It is, as I said, chared
>on the outside and red rare on the inside, from edge to edge. That's how
>you want a tenderloin or a choice bit of sirloin cooked.
>Rare means too many other things, a few grill marks and a pink irregular
>interior, or pink all the way through incuding the outside, etc.
>
>Jon Choate wrote:
>>
>> > I think part of the problem with this query revolves around
>> > the definition of rare steak and char-rare steak on the grill.
>>
>> Not to let my ignorance show, but what exactly is char-rare? This is
>> one I am not familiar with...
>>
>> >grill a steak so it is rare[110F or so] from edge to edge, with a
>> blackened >exterior on all sides, not with just a few grill marks and
>> a pinkish interior >and maybe a bit of red in the center.
>>
>> Is this it?
>>
>> IMHO, What you are describing can only be achieved with gas flames in
>> one of two ways...
>>
>> 1) A good stove, with the broiler preheated to 500 degrees, and a cast
>> iron skillet on a eye set on high and a sprinkling of kosher salt in
>> the bottom... or
>>
>> 2) a blowtorch
>
>A blowtorch isn't hot enough; using a skillet is not grilling;
>Char-rare can be accomplished easily on a 22" round charcoal Weber with
>the coals almost to the grate; it won't work with almost all gas grills,
>possibly with the exception of the infrared grill Cal is talking about.
>>
>> While we have the steak query running...and showing my ignance
>> again...what is a blue steak?

You've almost got it, Kent, though the top-posted paragraph means that
you get a low score from the Italian judge. Leaving those last two
quoted lines is also going to hurt you in the point total.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

>
> NO, it's not that the restaurants can't get it right, they have been
> instructed by their legal departments to serve NO MEAT
> WHICH IS RARE IN ANY FORM to preclude law suits!!!!

Now someone else's ignorance is showing. Federal law states that if
you serve food(including meat, eggs, etc.) at anything other than well
done, they must have signs prominently displayed stating that
Consumption of raw or undercooked foods can lead to food poisoning.
This is not the exact wording, and I am sure most of you have seen
these signs on the wall or written in the back of the menu. So whether
you order your hamburger medium well or your eggs over hard, as long
as the sign is posted, you do so at your own risk.

>
> NO, it's not that the restaurants can't get it right, they have been
> instructed by their legal departments to serve NO MEAT
> WHICH IS RARE IN ANY FORM to preclude law suits!!!!

Now someone else's ignorance is showing. Federal law states that if
you serve food(including meat, eggs, etc.) at anything other than well
done, they must have signs prominently displayed stating that
Consumption of raw or undercooked foods can lead to food poisoning.
This is not the exact wording, and I am sure most of you have seen
these signs on the wall or written in the back of the menu. So whether
you order your hamburger medium well or your eggs over hard, as long
as the sign is posted, you do so at your own risk.

>
> NO, it's not that the restaurants can't get it right, they have been
> instructed by their legal departments to serve NO MEAT
> WHICH IS RARE IN ANY FORM to preclude law suits!!!!

Now someone else's ignorance is showing. Federal law states that if
you serve food(including meat, eggs, etc.) at anything other than well
done, they must have signs prominently displayed stating that
Consumption of raw or undercooked foods can lead to food poisoning.
This is not the exact wording, and I am sure most of you have seen
these signs on the wall or written in the back of the menu. So whether
you order your hamburger medium well or your eggs over hard, as long
as the sign is posted, you do so at your own risk.

"Jon Choate" > wrote in message
om...
> >
> > NO, it's not that the restaurants can't get it right, they have been
> > instructed by their legal departments to serve NO MEAT
> > WHICH IS RARE IN ANY FORM to preclude law suits!!!!
>
> Now someone else's ignorance is showing. Federal law states that if
> you serve food(including meat, eggs, etc.) at anything other than well
> done, they must have signs prominently displayed stating that
> Consumption of raw or undercooked foods can lead to food poisoning.
> This is not the exact wording, and I am sure most of you have seen
> these signs on the wall or written in the back of the menu. So whether
> you order your hamburger medium well or your eggs over hard, as long
> as the sign is posted, you do so at your own risk.

True, however, disclaimers don't necessarly preclude lawsuits.
H

"Jon Choate" > wrote in message
om...
> >
> > NO, it's not that the restaurants can't get it right, they have been
> > instructed by their legal departments to serve NO MEAT
> > WHICH IS RARE IN ANY FORM to preclude law suits!!!!
>
> Now someone else's ignorance is showing. Federal law states that if
> you serve food(including meat, eggs, etc.) at anything other than well
> done, they must have signs prominently displayed stating that
> Consumption of raw or undercooked foods can lead to food poisoning.
> This is not the exact wording, and I am sure most of you have seen
> these signs on the wall or written in the back of the menu. So whether
> you order your hamburger medium well or your eggs over hard, as long
> as the sign is posted, you do so at your own risk.

True, however, disclaimers don't necessarly preclude lawsuits.
H

"Jon Choate" > wrote in message
om...
> >
> > NO, it's not that the restaurants can't get it right, they have been
> > instructed by their legal departments to serve NO MEAT
> > WHICH IS RARE IN ANY FORM to preclude law suits!!!!
>
> Now someone else's ignorance is showing. Federal law states that if
> you serve food(including meat, eggs, etc.) at anything other than well
> done, they must have signs prominently displayed stating that
> Consumption of raw or undercooked foods can lead to food poisoning.
> This is not the exact wording, and I am sure most of you have seen
> these signs on the wall or written in the back of the menu. So whether
> you order your hamburger medium well or your eggs over hard, as long
> as the sign is posted, you do so at your own risk.

True, however, disclaimers don't necessarly preclude lawsuits.
H

> > > The next time I went a good steak house I asked for medium-
> > > rare. I was told that the steak would be hot, but red in the center.
> > > That is what I had expected, that is what I got. I did enjoy it much
> > > more than having it cooked to medium-well or anything above.
> > >
> > > That being said the last few times I have gone Outback my steak was
> > > underdone to my liking. I asked for medium-rare, and got something that
> > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > didn't care for. This has happened about three times, I know I could
> > > have sent it back, but I have instead opted not to go to that particular
> > > restaurant.
> > >
> > > Just my $.02 worth.
> > >
> > >
> > > David McCarroll
> >
> > Different folks interpret degree of doneness (steak) differently. A rare
> > steak is seered on the outside, but cold in the center. Medium rare
> > is seered and hot, but barely cooked in the center and so on. Many
> > people consider medium rare to be cooked, but still red in the center.

I will tell you, any restaurant you eat at has to follow general
health guidelines or face being shut down by the health dept. One of
these guidelines concerns how food has to be cooked. All meat must be
taken to a minimum of 140 degrees, or out of the danger zone. Some
restaurants will cook a rare steak to 135 degrees, and let carryover
take it to the 140 mark, but it will hit a minimum of 140.

> > I've seen damn few restaurants get it right. Mostly I think it's because
> > the meat sits too long between the grill and the table.


> Perhaps that was the case. Maybe it was just slow service. The stake
> was seared on the outside and red in the center, and was cool. That is
> why I thought it was more on the rare side maybe like you said it just
> sat too long.

consider this.... What did everyone else order? Was it a busy night?
Most restaurants will try to coordinate all aspects of cooking so that
everyone's meal will arrive in perfect condition. In the test kitchen,
this works every time. In the real world, good luck.

Lets use a popular country style restaurant for example. I won't
mention it's name, but it rhymes with Hacker Peril.

Say you and your SO go for dinner. Tonights special is Country Fried
Steak. This is what your SO orders. They get Mashed Potato's and a
side salad. You order the Ribeye with salad and Baked potato. The
server will get the particulars such as dressing and doneness of
steak, then go place the order. Your order is imputted into the order
system where it's assigned an order #(we will use 000 here). From
here, a slip prints out at the Grill calling for 1 ribeye and 1 CFS
for order #000. A slip prints out at the prep cook area and calls for
2 side salads for order #000. They will then pull two salad bases, top
with appropriate ingredients, and place in service area. (if you have
a good server, she will grab the salads, and bring them out to you
while the rest cooks) Another slip prints at the Servers assistant
area and calls for a mashed potato and side salad to go with CFS on
order #000 and a baked potato and salad for ribeye on order #000. The
SA will plate both the mashed potato and baked potato, and place them
on the serving tray. When the items come from the grill, the SA will
place them on the tray with the ticket, and pass to the server. The
server or runner then checks the ticket, gets the salad from the prep
area if not already taken out, then loads the tray with the
particulars, like butter, sour cream, steak sauce, etc. The tray is
then brought to your table, and you receive your food.

On a Tuesday afternoon at 5pm, this might work perfectly. On a Friday,
about 7pm, with hometown football and a restaurant by the
Interstate...

Unfortunately, most bigger restaurants I have worked at use a
variation on this theme. This means on a busy night, with a varied
crew, your odds of receiving a perfectly cooked meal run in direct
proportion to how soon you get seated. Even the best cooks can screw
up if rushed, and odds are not all the cooks in the back are the best.

Now I'm not knocking on any restaurant, or any cooks. Having been
there and done that, with the scars to prove it, I tend to be more
forgiving than most consumers. OTOH, I am also less tolerant of bad
service and bad food.

Jon

> > > The next time I went a good steak house I asked for medium-
> > > rare. I was told that the steak would be hot, but red in the center.
> > > That is what I had expected, that is what I got. I did enjoy it much
> > > more than having it cooked to medium-well or anything above.
> > >
> > > That being said the last few times I have gone Outback my steak was
> > > underdone to my liking. I asked for medium-rare, and got something that
> > > was a lot closer to rare. I ate most of it, but the more rare parts I
> > > didn't care for. This has happened about three times, I know I could
> > > have sent it back, but I have instead opted not to go to that particular
> > > restaurant.
> > >
> > > Just my $.02 worth.
> > >
> > >
> > > David McCarroll
> >
> > Different folks interpret degree of doneness (steak) differently. A rare
> > steak is seered on the outside, but cold in the center. Medium rare
> > is seered and hot, but barely cooked in the center and so on. Many
> > people consider medium rare to be cooked, but still red in the center.

I will tell you, any restaurant you eat at has to follow general
health guidelines or face being shut down by the health dept. One of
these guidelines concerns how food has to be cooked. All meat must be
taken to a minimum of 140 degrees, or out of the danger zone. Some
restaurants will cook a rare steak to 135 degrees, and let carryover
take it to the 140 mark, but it will hit a minimum of 140.

> > I've seen damn few restaurants get it right. Mostly I think it's because
> > the meat sits too long between the grill and the table.


> Perhaps that was the case. Maybe it was just slow service. The stake
> was seared on the outside and red in the center, and was cool. That is
> why I thought it was more on the rare side maybe like you said it just
> sat too long.

consider this.... What did everyone else order? Was it a busy night?
Most restaurants will try to coordinate all aspects of cooking so that
everyone's meal will arrive in perfect condition. In the test kitchen,
this works every time. In the real world, good luck.

Lets use a popular country style restaurant for example. I won't
mention it's name, but it rhymes with Hacker Peril.

Say you and your SO go for dinner. Tonights special is Country Fried
Steak. This is what your SO orders. They get Mashed Potato's and a
side salad. You order the Ribeye with salad and Baked potato. The
server will get the particulars such as dressing and doneness of
steak, then go place the order. Your order is imputted into the order
system where it's assigned an order #(we will use 000 here). From
here, a slip prints out at the Grill calling for 1 ribeye and 1 CFS
for order #000. A slip prints out at the prep cook area and calls for
2 side salads for order #000. They will then pull two salad bases, top
with appropriate ingredients, and place in service area. (if you have
a good server, she will grab the salads, and bring them out to you
while the rest cooks) Another slip prints at the Servers assistant
area and calls for a mashed potato and side salad to go with CFS on
order #000 and a baked potato and salad for ribeye on order #000. The
SA will plate both the mashed potato and baked potato, and place them
on the serving tray. When the items come from the grill, the SA will
place them on the tray with the ticket, and pass to the server. The
server or runner then checks the ticket, gets the salad from the prep
area if not already taken out, then loads the tray with the
particulars, like butter, sour cream, steak sauce, etc. The tray is
then brought to your table, and you receive your food.

On a Tuesday afternoon at 5pm, this might work perfectly. On a Friday,
about 7pm, with hometown football and a restaurant by the
Interstate...

Unfortunately, most bigger restaurants I have worked at use a
variation on this theme. This means on a busy night, with a varied
crew, your odds of receiving a perfectly cooked meal run in direct
proportion to how soon you get seated. Even the best cooks can screw
up if rushed, and odds are not all the cooks in the back are the best.

Now I'm not knocking on any restaurant, or any cooks. Having been
there and done that, with the scars to prove it, I tend to be more
forgiving than most consumers. OTOH, I am also less tolerant of bad
service and bad food.

Jon