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Re: How many actually like the taste of backstrap?
[Re: Clem]
#2504563
06/11/18 02:13 PM
06/11/18 02:13 PM
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Joined: Dec 2010
Posts: 5,165
blade
12 point
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12 point
Joined: Dec 2010
Posts: 5,165
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I've sent meat back at restaurants when I asked for Medium Rare and it came out with a barely pink sliver in the middle. One of the first times I ate with my to-become mother-in-law, she was aghast that I was going to eat "a piece of raw meat." In the 28 years since she's come to know that I like my steaks slapped on the ass saying Mooooo on the plate.
Couple of years ago in Canada the guide's wife cooked dinner for us each night. The meat - every night - was literally gray. Like pallid dead-skin gray. Even the meatloaf was dried. I don't know how it stayed together. She cooked every piece of meat until there was zero red-pink-shade of anything in it. All gray and tough.
Incredibly nice folks, but I ate a lot of vegetables and salad that week at supper. That’s opposite of the way they normally come out. Usually it’s undercooked. Why a restaurant won’t cook the meal you are paying for as asked is beyond me.
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