Quote:
Originally Posted by Phrasty
I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.
Kinda like this
http://s9.photobucket.com/albums/a84...t=5cfbe8a1.jpg
Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done...  
Cheers |
"Med/Rare is perfect to me"....
Any appreciation including the word "Rare" disqualifies you.
Phrasty, you are NOT allowed in the club...hehehehe
