View Full Version : How do you prefer your meat?
Which way makes you happiest?
This is mostly about beef but if you're a vegetarian you can talk about your tofu-preparation preferences
Byzantine Prince
05-01-2005, 23:00
Long and hard ~D
Templar Knight
05-01-2005, 23:01
long, hard, thick, juicy, yummy, not to well done ~:)
there are several really funny guys in here who will porlly have a field day with that one.
I prefer my beef well-done, lots of salt and pepper
ichi :bow:
Big King Sanctaphrax
05-01-2005, 23:04
I prefer steak, medium rare, with Diane sauce if I can get it.
Mikeus Caesar
05-01-2005, 23:11
Processed, or in Sausage form. And smothered in gravy.
Kaiser of Arabia
05-01-2005, 23:34
Sausage, or Steak (medium rare to bloody as hell)
Mouzafphaerre
05-01-2005, 23:44
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Well dried, well-done. ~:)
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IrishMike
05-02-2005, 00:49
Well cooked, only a little pink, and plain.
Well done, and not burnt. ~:)
TheSilverKnight
05-02-2005, 02:04
Well-done, unburnt, with a side of potatoes (baked or mashed) with gravy on the potatoes, or gravy/A1 sauce on the steak
One and half-inch thick from the small end of the Rib Eye. It's called a Delmonico cut. It was my dad's favorite BBQ cut and now it's mine.
Very hot BBQ. Very well seared on the outside, quite rare on the inside. Sometimes I'll cook it with a bit of my own BBQ sauce of lime juice, garlic, pepper and olive oil. At the table, I throw on a pad of homemade Bourbon-Tabasco butter*.
Just great!
Mash butter, bourbon and Tabasco together. Form into pads and freeze.
Somebody Else
05-02-2005, 04:13
Rare. Steak Tartare's good. Occasionally medium-rare if the meat isn't great quality, or it's a burger or something. This assuming it's steak/beef... Well, same goes for lamb. Mutton a bit more cooking. Pork... well, I don't want trichinosis.
KukriKhan
05-02-2005, 05:24
Swine: burnt to crackling
Fowl: semi-burnt. Preferably slow-roasted.
Reptile: as fowl.
Fish: broiled with stringent fruit (lime, lemon, etc.) Or extremely fresh (12 hours or less) and raw.
Shellfish: steamed, with drawn butter
Bovine: bloody, and fresh; or if aged: hung, seasoned and broiled.
Medium-sized varmints (possum, raccoon, etc) : as fish, but substitute tubers for fruit.
Small varmints (rat, mouse, chipmunk, rabbit etc): stewed or crock-potted with onions, potatoes, carrots, etc.
sharrukin
05-02-2005, 05:29
Medium-rare (light pink) and lightly charred on the outside with oven roasted garlic potatoes and a side of panfried mushrooms.
Hurin_Rules
05-02-2005, 06:43
I used to like it well-done, but then I had a really good, fat steak that was medium rare; since then, I've only had it medium rare and realized I was missing out by cooking it way too much.
Togakure
05-02-2005, 07:15
Beef: Filet Mignon, medium-rare, smothered with mushrooms sauteed in butter, fresh garlic and a dash of cognac.
Pork: grilled, baisted with olive oil, sprinkled with garlic and red chili powder. I also enjoy Japanese Tonkatsu very much (with Tonkatsu sauce, obviously).
Fish: seared lightly. A wide variety of of topicals depending on the type of fish. Lemon is a favorite.
Chicken: Good ol' southern fried. Dark meat is my fave.
Turkey: traditional Thanksgiving style with gravy and stuffing.
Sausage: just about any kind, the spicier the better.
Shrimp tempura with tempura sauce or scampi in olive oil and garlic.
Steamed scallops with butter and lemon.
Steamed clams in a garlic-butter-wine sauce.
Pheasant: as served at Saint Orre's Inn in Gualala, on the northern California coast, south of Mendocino near Fort Ross.
Rabbit: as served at Saint Orre's Inn.
Quail: as served at Saint Orre's Inn.
St. Orre's is a famous 5-star restaurant in a pristine coastal location. I highly recommend both the restaurant and the inn (actually, we usually stay in one of the private luxurious cabins surrounding the onion-domed, Russian-style inn; Treehouse is my fave).
ShakaKahn
05-02-2005, 08:04
I like them with steak sauce.
well done, close to burnt. what pray tell is Diane sauce?
Craterus
05-02-2005, 18:10
I like ribs, but steaks, I like them well-done.
King Ragnar
05-02-2005, 18:20
Very well done i hate seeing pink meat when people dont have it cooked long enough
King Edward
05-02-2005, 18:52
Cut off the horns and Hoves and wipe its ar$e!!!
Duke Malcolm
05-02-2005, 18:59
medium rare, although when my mum cooks meat, it is usually incinerated
If any of that is too complicated, I would settle for steak tartare, however.
TheSilverKnight
05-02-2005, 19:06
Cut off the horns and Hoves and wipe its ar$e!!!
hehe! you said ar$e! :bow: ~D
UglyandHasty
05-02-2005, 19:43
I like it well done, cooked on the BBQ, after it had marinate half a day in our home made recipy... ~:cheers:
71-hour Ahmed
05-02-2005, 21:05
Well done, but most definitely not burned. It should just have lost the last of the pink colour inside...
Incidentally if you are ever in the Hague visit the Japanese restaurant Shiraisagi. The best steak I have ever had in my life was cooked in front of me there as I watched (they cook all your food at your table), it was near perfect. First time in my life a restaurant understood how to cook steak well done not burnt, like they usually do. Commie f*******. :furious3:
Chimpyang
05-02-2005, 21:56
Medium Rare and lots of onion gravy.....mmmm!
Pausanias828
05-02-2005, 22:41
Well when it comes to beef, for me it's got to be medium rare.
Steppe Merc
05-02-2005, 23:37
Beef - Medium Rare. Used to go for Medium, but they always cooked it too long, so now I roll Medium Rare... Some onion rings and fries are preffered...
Chicken - Fried southern styled.
Pork - whatever, it's not my favorite, but I eat it.
Turkey - Thanksgiving.
Lamb - however my dad makes it with mint jelly...
I'm a big meat eater, and prefer steaks, prefferably rib eyes... And fried onions and french fries are good with everything! ~D
sharrukin
05-03-2005, 00:31
Beef - Medium Rare. Used to go for Medium, but they always cooked it too long, so now I roll Medium Rare... Some onion rings and fries are preffered...
Chicken - Fried southern styled.
Pork - whatever, it's not my favorite, but I eat it.
Turkey - Thanksgiving.
Lamb - however my dad makes it with mint jelly...
I'm a big meat eater, and prefer steaks, prefferably rib eyes... And fried onions and french fries are good with everything! ~D
Everything is good except;Lamb - however my dad makes it with mint jelly... THATS JUST SICK! Mint jelly has no business going near Lamb. Roast lamb done Greek style.
Meat: well cooked (to lower the possibility of microorganism and toxins being present). Vegetables: half-cooked and CRUNCHY ~D :charge:
Uesugi Kenshin
05-03-2005, 04:17
Meat: Cooked all the way through, preferably not bloody at all. Fairly consistent color, but still moist.
Gawain of Orkeny
05-03-2005, 04:38
Well I dont know about me but I know how Freddy Mercury liked it ~D
Really though I like mine well done.
Louis de la Ferte Ste Colombe
05-03-2005, 08:28
For red meat, either raw or "saignant": bloody.Same goes with a few fishes, like tuna, spadefish...
"White" fish, poultry, other meat; can highly depend on what I am trying to make.
Louis,
with steak, i like it pure, and cooked to the point where there is no liquid blood, but the centre is still red-pink.
in a restuarant i order medium rare
thanks,
dizzy
Medium Well to Rare - I'm not that picky. I'd like to have it raw someday (steak only, of course), but the trouble is eating it while it's still warm.
King Edward
05-04-2005, 11:55
Its gotta be Rare for me. just introduce it to the pan then its ready to eat. Need a pile of Chips to mop up the juices. hummm bloody steaks!!!!
Legonaire
05-04-2005, 13:01
rare for me then i can mop up the blood and juices with some bread afterwards
Craterus
05-04-2005, 19:21
Mmmmm, blood.
Steak - Med rare to Medium prefer the Ribeye cut - but T-bone is not to bad either. A dash of salt and pepper - or if I am cooking it a dash of all-season salts.
Lamb - over a nice fire cooked ie on the BBQ through but where there the meat is still moist. Just a dash of salt and pepper to flavor - and forget the mint jelly - some good old buckwheat groats for me with my lamb.
Quail - like my grandmother cooks it - with fresh aspragase (SP?)
Rabbit - in a stew with lots of carrots and celery. (LOL)
Chicken - hate the damn cannibal birds. But cut them all the way through and I will consume the flesh of the cannibal bird to substain myself.
Turkey's - I only eat fowl that is all the way cooked. Be it smoked on the BBQ pit, fryed in Peanut Oil - a southern tradition for Thanksgiving, or any of the other many ways to cook them.
Fish - cooked - I prefer broiled or over a fire - but anyway will do.
Pork - BBQ it of course
Steppe Merc
05-04-2005, 20:17
Good point, pork is best BBQed. Forgot about that...
And what's with all the people with the burnt meat? That's no good, it has to be bloody!
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