To each his own.

I like my steak (and my tuna) grilled so it is charred on the outside
and purple in the center. The best of both worlds.   I also enjoy
steak tartare, but that is harder to find.  The last excellent one I
found was in Quebec.

Dan MN

On Tue, Mar 23, 2010 at 4:56 PM, Brian Walters <[email protected]> wrote:
> On Tue, 23 Mar 2010 16:25 -0400, "Doug Franklin"
> <[email protected]> wrote:
>> On 2010-03-23 12:24, John Francis wrote:
>> > On Tue, Mar 23, 2010 at 08:34:00AM -0400, Doug Franklin wrote:
>> >> On 2010-03-23 8:04, William Robb wrote:
>> >>
>> >>>> I've stopped ordering steak when I go to a restaurant. I'm a philistine
>> >>>> who like steak well done (ie. not a pink morsel anywhere). I think
>> >>>> that's a task beyond the ability of most chefs.
>> >>>>
>> >>> Any chef worth of the title would consider that a lack of taste on the
>> >>> part of the diner.
>> >>
>> >> F*** the chef, I'm paying for the meal, not a snotty attitude.
>> >
>> > Then go to a diner.
>> >
>> > When you go to a "fine dining" establishment you are paying for the
>> > expertise of the chef.  Telling him how to do his job is a dumb idea.
>>
>> We'll just have to disagree on this one.  If I'm footing the bill, it
>> should be cooked the way I want it, if I specify.  Asking for a steak
>> with no pink and receiving a mooing cow, on my dime, is not on.
>
>
> Yes!  In any restaurant I've been to the waiter asks how you'd like your
> steak cooked.  If I say 'well done', I bloody well mean it!
>
> (er, I mean it un-bloodied, actually)
>
>
>
> Cheers
>
> Brian
>
> ++++++++++++++++++++++++++++++++++
> Brian Walters
> Western Sydney Australia
> http://members.westnet.com.au/brianwal/SL/
>
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