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Message
1
Posted on 2/17/12 at 6:03 am to L.A.
quote:I'm obviously a supporter of the traditional grain finished beef best known to the American palate, and my past experiences with beef not finished on grain (and I'm talking premium steak cuts), weren't satisfactory. But, I've not had the Argentinian beef you've had, so my experience is limited.
Tigah in L.A.
Posted on 2/17/12 at 6:07 am to OTIS2
quote:
What is a "blue rare" steak?
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Posted on 2/17/12 at 6:13 am to baytiger
Thanks.
Posted on 2/17/12 at 6:18 am to OTIS2
by gosh, i'm goin down to the VFW Hall tonight and ordering me a blue steak..i mean a bleuuuuu (lipcurl) steak..
Posted on 2/17/12 at 6:34 am to Ole Geauxt
You've gotten uppity with all this new learnin'.
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