Red Mosquito

wease wrote:

cutuphalfdead wrote:I like my pork a little less done than they say too.

Me, too

I like my burgers medium, but I don't fuck around with pork. There's a reason Yahweh banned that shit.

Self wrote:

wease wrote:

cutuphalfdead wrote:I like my pork a little less done than they say too.

Me, too

I like my burgers medium, but I don't fuck around with pork. There's a reason Yahweh banned that shit.

He banned shellfish and catfish, too. I eat it all.

wease wrote:

Self wrote:

wease wrote:

cutuphalfdead wrote:I like my pork a little less done than they say too.

Me, too

I like my burgers medium, but I don't fuck around with pork. There's a reason Yahweh banned that shit.

He banned shellfish and catfish, too. I eat it all.

Oh, I was just fucking around. I also eat all of it. I just make sure my pork is cooked.

given that people have different ideas of what is medium-rare, or medium, or etc., what temps do you prefer your meat?

Jorge, were your choices in capitalization for this thread title ever addressed in these pages? If not, can you say a little bit about it?

i noticed we don’t have a Russian Pine Cone Jam Sausage thread

Alex

Medium Rare or Medium

Russian Pine Cone Jam Sausage is as much about the pine cone as it is about the sausage

washing machine wrote:Jorge, were your choices in capitalization for this thread title ever addressed in these pages? If not, can you say a little bit about it?

I was trying to convey a certain energy

Would you prefer that your steak was a little undercooked or a little overcooked?

Like most of us here (it seems) I'm a medium rare guy, but if I had to choose between going to the next level over or the next level under, I would choose over. I don't like the slimier texture of rare steak. I don't like that fat doesn't get hot enough to properly render. Medium isn't ideal but I'd take it over rare.

If the choice was rare vs. well done I'd take it rare though, obviously.

you raise an interesting point

that said if it is a non-fatty cut such as filet mignon

i would prefer the under

96583UP wrote:you raise an interesting point

that said if it is a non-fatty cut such as filet mignon

i would prefer the under

Absolutely. Whereas I find med rare better for a ribeye.

I 100% agree with everything that has been said so far.

Under every time. That’s what got me preferring rare, actually. Everywhere always over cooked them or served them on white-hot cast iron plates so I just started ordering them rare. A couple places actually got it right and I found I preferred them rare.

wease wrote:Under every time. That’s what got me preferring rare, actually. Everywhere always over cooked them or served them on white-hot cast iron plates so I just started ordering them rare. A couple places actually got it right and I found I preferred them rare.

Okay, but if you order them rare then the question is would you choose blue or medium rare?

Jorge wrote:

wease wrote:Under every time. That’s what got me preferring rare, actually. Everywhere always over cooked them or served them on white-hot cast iron plates so I just started ordering them rare. A couple places actually got it right and I found I preferred them rare.

Okay, but if you order them rare then the question is would you choose blue or medium rare?

Blue. Medium rare is about as done as I prefer my steak and that’s pushing it.