re: Most Americans prefer their beef well done

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I usually order my meat medium or medium well. I like some pink, I just don't want a cold center.

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that's why you let the steak come to room temperature before you sear it

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No big surprise. Same crowd that keeps Toby Keith, Applebees and Keeping Up With the Kardashians in business.

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Reminds me of that scene from Waiting.

"nothing sets off the taste of a well done steak like some ketchup"

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No big surprise. Same crowd that keeps Toby Keith, Applebees and Keeping Up With the Kardashians in business.

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this even though toby keith had a few old good sngs

Read this board, to a lot of these pitiful morons the term 'gourmet' means wrapped in bacon, cream cheese and jalapenos. Eating well done crappy beef is the least of their sins.

Have some Kraft M&C, order up some spinach artichoke dip, you'se a gor-met.

I like my steak medium rare as do most people I know, but my hamburgers at least medium. I work with a lady who likes her hamburgers as rare as possible. Most restaurants refuse to serve her anything less than a medium, and one place had her sign a waiver for serving something slightly less than medium. That was probably 4 years ago. I doubt they'd even do it now, waiver or not.

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and one place had her sign a waiver for serving something slightly less than medium. That was probably 4 years ago. I doubt they'd even do it now, waiver or not.

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on the other side of the spectrum; there's gabby's burgers about 1 mile from my office. they get the meat from a local farm and i always get mine rare with an egg on top.

the owner one time said he was so confident in the meat if i wanted it raw he'd sell it to me.

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Read this board, to a lot of these pitiful morons the term 'gourmet' means wrapped in bacon, cream cheese and jalapenos. Eating well done crappy beef is the least of their sins.

Have some Kraft M&C, order up some spinach artichoke dip, you'se a gor-met.

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I have to believe it has a lot to do with the very limited exposure to truly amazing gourmet food, and I'm not really talking service here, just serious eats.

Just last night I had some food and drinks with some coworkers and clients at a get together in mid city/uptown, and driving back just noticing all the ridiculous wealth of food options littering the city and the real coolness of what I think Mid City and Uptown, not to mention the entirity of New Orleans offers people who live there, you can't help but get it. You have to be blind, dishonest, unobservant, or a combination of them all not to get it. It's all around you, and living there I think some take it for granted. As we sat there discussing all the food options and places to get together next go round it still takes me back how many incredible places there are to choose from that do really awesome food in that city. It just blows me away still to this day. The wonder never fades away.

Upon driving back to the shtick an all too familiar feeling settles in around once a month or more when I make my trek to the city, and that's the limited food options I have waiting for me back home. I'm not talking the number of places that serve "food". I'm talking the places where I can get anything even remotely close to what I see and eat everywhere in NOLA. It's just freaking depressing to be quite honest with you, and yet there's this resolve that swells up in me to see my town changed in this regard, and it is but it's just so flippin slow. I just think this is most everywhere outside of the city in this area and why so few are exposed to truly amazing eats on a whole in the entire gulf coast region, so they are easily impressed with little bitty things that are old and outdated or barely passable.

Now, how a city a mere hour away from such as place as New Orleans is is so polar opposite to it in most every regard is beyond me. There are even a fairly significant number I would say are even resentful of New Orleans or just hate the place even to the point on never wanting to experience new things there or resemble it in any way shape or form. I'd say most of these people are the FQ people, who outside of the quarter never venture anywhere else, but rather console themselves with what they see as a tourist area that gives NOLA great food, and yet outside of the quarter there are no real tourists that support these places to eat. That's the locals, and they are exposed to great food every day. How that came to be I don't really know for sure. Maybe it's just simply always been that way because of a more French influence than BR, and yet it's to me what sustains it. BR surely doesn't have that, and I don't see it as ever emulating New Orleans and nor should it IMO. It can however become a little more like an Austin than where it currently is. I seriously will know a transformation has taken place when I don't hear the masses getting so excited when it's announced that yet another garbage chain restaurant is coming to town with Big Screen TVs and Boobies or video games littering the place. You don't see or hear that where I was last night, and for damn good reason. Why would you?

It makes a lot of sense to order ground meat fully cooked. Contaminants like e.coli are confined to the outside surface of the meat and will be burned off by the heat of cooking. When you grind the meat, the fecal matter is spread throughout and the internal temp needs to be hot enough to kill the bacteria. I don't know a single restaurant that I would trust for steak tartare these days.

i just want everyone to work, pay taxes, and be able to buy whatever the hell kind and cooking doneness of meat, that they want and prefer..

oh,,,,,,,,, and world peace.