My Dad used to say, "Just walk it through a warm kitchen" and that works for me.  Most cuts I like rare. Some black and blue. But not brisket (for obvious reasons) or burger (unless I grind it myself). But nobody asked how I like my meat cooked and who cares anyway?

Taste is subjective, of course. Unless you like your steak well done. Everyone knows that's just objectively wrong. Well, all the well-heeled folks know it anyway.   ¡Viva Los Snobs!

Keyboards should be breathalyzer activated.

THEBuckeye said:

My sister-in-law likes her filet's well done and puts ice in good red wine. 

AHHHHHHHHHHH

Most red wine is served way too warm.  When they say it should be room temperature, it's room temperature in 18th century France, somewhere between 50 and 63ish degrees, depending on the red.

Fred19Flintstone said:

Acn said:

THEBuckeye said:

My sister-in-law likes her filet's well done and puts ice in good red wine. 

AHHHHHHHHHHH

Most red wine is served way too warm.  When they say it should be room temperature, it's room temperature in 18th century France, somewhere between 50 and 63ish degrees, depending on the red.

Whoa!!!  You mean the Earth has warmed since the 18th Century????

Yes but..

Probably more due to the lack of HVAC systems in the 18th century houses weren't quite so warm. Plus wine was kept in cellars where the temps were generally much more stable during a normal year.

morrobayrich said:

To each his own.  If you  like to eat barbecued shoe, more power to you.

It is less expensive!

Fred19Flintstone said:

Acn said:

THEBuckeye said:

My sister-in-law likes her filet's well done and puts ice in good red wine. 

AHHHHHHHHHHH

Most red wine is served way too warm.  When they say it should be room temperature, it's room temperature in 18th century France, somewhere between 50 and 63ish degrees, depending on the red.

Whoa!!!  You mean the Earth has warmed since the 18th Century????

C'mon man

tarheelmatt said:

Is that Diamond Jim Brady?