on a lighter note...

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Looks like you are all going to have to unfriend or block me. I dont eat raw meat.

I like my steaks medium rare to medium. They are so much more juicer and tender than a dry well done one that I will never eat a well done one again

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I like my steaks medium rare to medium. They are so much more juicer and tender than a dry well done one that I will never eat a well done one again

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Funny story from my chef days at a steakhouse not far from you, Jim. A gentleman ordered his steak "30 second rare" which meant 15 seconds on each side then send it out. I used a stopwatch and had the waitress waiting and he still said it was overdone. The next one he got was from the refrigerator with a match on the side..... Everyone laughed but the owner.....That gentleman came back every Friday night for years...
 
Looks like you are all going to have to unfriend or block me. I dont eat raw meat.

Now I know why you got into making sharp knives.
You have to carve your meat twice and need good steel to get the job done.
 
Walk the critter past the grill, shoot it in the head, lop the hoofs off, and and serve it up!
 
Funny story from my chef days at a steakhouse not far from you, Jim. A gentleman ordered his steak "30 second rare" which meant 15 seconds on each side then send it out. I used a stopwatch and had the waitress waiting and he still said it was overdone. The next one he got was from the refrigerator with a match on the side..... Everyone laughed but the owner.....That gentleman came back every Friday night for years...

I've heard of those kind. I knew a person who wanted his steak at room temperature and on the grill just enough to say that it might of been there.
 
....join the navy,they said...
...ships of the desert...:whistle:

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