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.
Re: How do you prefer your meat?
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.
Re: How do you prefer your meat?
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.
Be well. Do good. Keep in touch.
Re: How do you prefer your meat?
Medium-rare (light pink) and lightly charred on the outside with oven roasted garlic potatoes and a side of panfried mushrooms.
"War is an ugly thing, but not the ugliest of things. The decayed and degraded state of moral and patriotic feeling which thinks that nothing is worth war is much worse. The person who has nothing for which he is willing to fight, nothing which is more important than his own personal safety, is a miserable creature and has no chance of being free unless made and kept so by the exertions of better men than himself."
-- John Stewart Mills
But from the absolute will of an entire people there is no appeal, no redemption, no refuge but treason.
LORD ACTON
Re: How do you prefer your meat?
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.
"I love this fellow God. He's so deliciously evil." --Stuart Griffin
Re: How do you prefer your meat?
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).
Be intent on loyalty
While others aspire to perform meritorious services
Concentrate on purity of intent
While those around you are beset by egoism
misc kanryodo
Re: How do you prefer your meat?
I like them with steak sauce.
Re: How do you prefer your meat?
well done, close to burnt. what pray tell is Diane sauce?
indeed
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