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I don't know if having a grandfather in the beef business has anything to do with it, but I've ALWAYS been grossed out by bloody beef.
When I was little (under 12), my father used to cringe when we'd go out and I'd order a filet - well done. As I got older, I was able to tolerate a bit of pink - but NO red...ever!
And I'll ALWAYS order my burgers burned to a crisp, hehehe.
Rare as rare can be.... No sauces on it (especially not Ketchup...like to smack people that put crap on their steak...destroys a good piece of meat).. The redder the better
Raw....raw raw raw... Thats the old school spirit....
you take a cast iron skillet.
you get it hot.
you sprinkle a little salt into it.
you take your perfectly marbled Rib Eye, New York, or T-Bone and..
you throw it in there just barely searing both sides.
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Originally posted by Colin@May 28 2003, 05:54 AM When I was a kid I liked it well done. Over time, I moved down the cooking time scale to medium rare but just can't seem to take that last step.
This is me exactly....my mom always ordered our steaks for us medium well and I've been working towards pinker steaks but medium rare is where I have to stop.
Actually the thing that got me to take the plunge from medium to medium rare was the BEST damned prime rib I'd ever had in my life and that was courtesy of the Sex Toy King when we visited Portland for an AWE a few years back. We're STILL talking about that prime rib Todd. I'm thinking it's worth a trip up to Portland just to have dinner and turn around to come back home to California. lol
And to think....I almost ordered a filet @ that restaurant....thank goodness the table (which included LadyLaw now that I think back...) talked me into trying the prime rib. YUM!
rare as can be
I'm paranoid of restaurant steaks due to having worked in them for so long, so order rare, but I love a damn good blue steak.......
when we used to riase our own cattle growing up, we would grind up the hamburger and a couple of us would sit around this big bowl full of raw hamburger and eat it with crackers...good stuff....
I don't put sauce on mine unless it's bernaise (sp) - I do love a good bernaise (sp) on steak! And at Longhorn, I've started ordering blue cheese on top - very tasty!!
My buddy would say, "Rare, cause it's damned rare I ever get one."
I like mine properly aged, seared over a hot mesquite fire, and just short of mooing when I stick the fork in it. Sometimes, I don't even bother with the fork... :grrr:
Originally posted by Hell Puppy@May 29 2003, 10:02 PM And they were open til like 6AM, and started serving breakfast items after midnight. You could get some hellacious steak 'n eggs on the way home from a night out.
OMG! I used to live in those crappy apartments off Copeland Rd. when I was a waitress and I can't tell you how many times I had eggs benedict at 3-4 AM at the Beef Cellar! That was when I was living with my soon be husband (and even sooner ex-husband) and we probably ate breakfast there more than at home.
There was a place over near the Brookwood Marta station. I'm trying to remember who I dated that took me there, so I can remember when...maybe 1987ish? They had glass refrigeration cases in the back with meats, veggies, etc. and then huge grills where you cooked your own. YUMMY!
And Bones was always another of my favorites for steak. And as far as seafood, nothing beats the fried lobster tail at Panos and Pauls!
Dang - the burgers I grilled tonight looked pretty pitiful now that I've talked about all this great food.
I know the place over by Brookwood, that was The Barbershop I believe. They had another location up around Peachtree Corners.
Bones has great meat, but for the overall carnivorous experience I prefer Chops or better yet the aforementioned Fogo de Chao.
Now if someone will just put some decent meat outside the perimeter so I dont have to go to Buckhead. Stoney River Lodge is about as good as it gets out here in the 'burbs...
Originally posted by Peaches@May 29 2003, 06:48 PM And Bones was always another of my favorites for steak. And as far as seafood, nothing beats the fried lobster tail at Panos and Pauls!
You can beat the fried lobster tail by having a special meal cooked by Chef Paul back in his private dining area at 103 West....
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05-28-2003
As I got older, I was able to tolerate a bit of pink - but NO red...ever!
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