Just out of interest
- mrsflibble
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Just out of interest
Are my hubby and I the only people on the planet who like lamb and duck to NOT be pink in the middle? I wouldn't go so far as to say "well done" as a description 'cos to me that denotes something overcooked and leathery... but I like it just cooked in the middle.
?!
?!
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
- Millymollymandy
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- Clara
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I´m afraid I´m in complete disagreement with you
On the rare occasions I eat meat, I have to indulge the primitive carnivore in me!!! I want it rare, show it a flame and stick it on the plate

On the rare occasions I eat meat, I have to indulge the primitive carnivore in me!!! I want it rare, show it a flame and stick it on the plate

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I'm of the "meat should be cooked" persuasion, and get sick and fed up to the back teeth with snobbish restaurateurs who turn their noses up should you dare to ask for a well-done steak! 
I somehow manage to cook a steak relatively slowly until it is cooked all the way through, and is succulent and delicious - why can't the so called bally "experts"?
It all goes with the "uncooked vegetable" syndrome...........I've even been served potatoes that are still uncooked..
Nice leg of lamb, roasted until it falls off the bone...............scrumptious!

I somehow manage to cook a steak relatively slowly until it is cooked all the way through, and is succulent and delicious - why can't the so called bally "experts"?

It all goes with the "uncooked vegetable" syndrome...........I've even been served potatoes that are still uncooked..

Nice leg of lamb, roasted until it falls off the bone...............scrumptious!
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- mrsflibble
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no, Duck is Game and doesn't carry the same parasites etc in its alimentary system as chickens do.Millymollymandy wrote:Can't stand any raw meat - which is what pink in the middle is to me. Isn't undercooked pink duck dangerous though like pink chicken?
and I love cows rare, just not duck or lamb. seems that every cookbook/recipe/tv chef wants people to eat iduck and lamb rare.
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
- Cheezy
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For me the meat has to be rare, in fact nothing that a good vet can't get back on it's feet 
Steak tartar...no problem, and yes you arrogent French waiter I know its raw meat
Having said that it really depends on the cut, the animal etc. If it's a tough cut , then there is nothing like a nice slow cooked bit of meat falling off the bone/to pieces.
Chicken obviosly has to be cooked until the juices run clear.

Steak tartar...no problem, and yes you arrogent French waiter I know its raw meat

Having said that it really depends on the cut, the animal etc. If it's a tough cut , then there is nothing like a nice slow cooked bit of meat falling off the bone/to pieces.
Chicken obviosly has to be cooked until the juices run clear.
It's not easy being Cheezy
So you know how great Salsify is as a veg, what about Cavero Nero,great leaves all through the winter , then in Spring sprouting broccolli like flowers! Takes up half as much room as broccolli
So you know how great Salsify is as a veg, what about Cavero Nero,great leaves all through the winter , then in Spring sprouting broccolli like flowers! Takes up half as much room as broccolli
- Millymollymandy
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- mrsflibble
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- red
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I'm with you mrsF - I like my beef pink, but lamb and duck brown.
Red
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my website: colour it green
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- Millymollymandy
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I do wish someone would tell that to the French - they blame their lousy tough as old boot leather steak on the fact that I asked for it well done (french style, that means medium in English). Decent steak will be tender however you cook it!Thomzo wrote:A good cut of steak can take either treatment.
Zoe