Originally Posted by Osusana:
“Cold un/undercooked meat...............bleeuuucchhhhh
Why not just go straight to the abattor rip it off the hooks and eat it there and then?”
Tempting, but I like it warmed up a bit as well, but no so much that the pinkness disappears. Anyway, not many abatoirs have tables and chairs and a decent red wine or Glenfinnan real ales
Originally Posted by
Teddybleads:
“
Wipe it's arse and put it on a plate.”
You're a bit posh, aren't you?
Originally Posted by Osusana:
“Two different restaurants in Manchester and Stockport - not me (obviously) but one of our party who wanted a blue steak.
My turn to ask a question:
Those of you preferring blue, rare or med-rare steaks.....?
Would you be happy to accept same in a Nigerian/Tunisian/Peruvian etc etc restaurant?”
I wouldn't have a steak in Nigeria or Tunisia because they are not known as beef rearing areas, so I'd be worried about the provenance and quality of the meat. As long as the kitchen was hygenic I'd have no problem with rare if the steak was good quality.
I think Peru is better known for its beef, so no problem there (but how do you cook guinea pig?)