So, you like yours pretty rare too.
I definitely like pink/red in the center, I'd rather the blood be at least somewhat cooked, but I can handle it if it's a little bloody.
I will eat it if it's cooked a little longer but not well done. For me, well done meat is equal to shoe leather.
, used to have fish frys. Bass, bream, and crappies. A friend of my uncle's loved to fish and brought him all he caught. Anyway, they would fry those fish up in a cast iron skillet on the grill. Hush puppies, fries and Cole slaw would join the meal. I would tell them to give me a plate, a plateful of those fish and leave me alone. No knives, forks or spoons. I'd pick those fish apart with my fingers! YUM!!!!!
Me too...but then that's what steak sauce is for.
We have a local fish stand that has good fish. Local to where I work, not here where I live...My aunt and uncle, both deceased now
Yes, how it's cut makes all the difference
Although Sara would want her's "with" the grain if she's likes stringy
Naughty boy!!
its a good hunk of meat, but when you put some on your plate you can pull off stringyish chunks.Not doing a thing here. Wet from overnight and morning rain, not sure the temp, but nothing is frozen, no icicles either.
Just curious, when you have ordered/eaten steak, to what degree do you prefer it cooked??
If you go with well done, that's going to be the toughest...disregard if you already know that.
I only mention it because I wasn't a big steak eater until I met my DH.
Growing up, my parents always cooked everything to well done.
I didn't know anything else, didn't want anything that had any juices.
Even having it cooked to medium well, instead of well done, helps.
...
I didn't take it like that.
I have tried bites off of family members plates but I would much rather have a plate of alfredo with unlimited garlic bread. Carb monger party of one!! Hey I'm ayou know that
in clothes. Totally teasing you.
That's actually made in Centralia. Where I was raised.You guys ever tried Country Bobs sauce? I like it
I don't have any problem eating any of the meats... but am not as fond of the greasy bird meat. As for how rare... grandpa told them at a restaurant one time, "just slap a band aid on it and kick it back in the pasture, it will be fine." He wasn't fond of pink in his meat.
I thought it was too sweet.It's ok kind of like a sweet and thinner A1 I buy some every now and then
But then again, I don't like mustard, ketchup, vinegar or mayo either. I can tolerate mayo, vinegar and ketchup if it's mixed IN something but I can't taste it.
How cool is that!That's actually made in Centralia. Where I was raised.
I'm not a fan, but it's a WELL LOVED sauce.
All Purpose Sauce, Barbecue Sauce, Marinade, Seasoning Salt
Me no likey steak sauce.
That's weird.
Yep.How cool is that!
Different strokes for different folks right?
