On Mar 23, 2010, at 8:04 AM, William Robb wrote:
----- Original Message ----- From: "Brian Walters"
Subject: Re: question for the brits American to English translation
Well I understand their pain when it comes to the steak.
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.
I agree. But a steak can be cooked close to well done without turning
it to shoe leather if it's butterflied or cut very thin initially.
Until I managed to educate my wife's palate I had to butterfly filets
for her. Cuts from the tenderloin are particularly bad well done,
because they are quite lean. But an inch-thick filet, butterflied and
opened so it's half an inch thick, can be grilled to where the pink is
pretty much eliminated in four or five minutes.
Paul
William Robb
--
PDML Pentax-Discuss Mail List
PDML@pdml.net
http://pdml.net/mailman/listinfo/pdml_pdml.net
to UNSUBSCRIBE from the PDML, please visit the link directly above
and follow the directions.
--
PDML Pentax-Discuss Mail List
PDML@pdml.net
http://pdml.net/mailman/listinfo/pdml_pdml.net
to UNSUBSCRIBE from the PDML, please visit the link directly above and follow
the directions.
