How Do You Like Your Steak?

HAHAHHAHA That is so my mom’s side of the family. The motto goes: “When I poke my steak it should moo back at me”

Well, if you keep doing the super artist editions for the books I guess I know which piece i’ll be picking. I sent her the page and she was super excited. Something about how “somebody finally understands” and “YES! The only way!” Today’s comic has a mother’s stamp of approval on it.

That will always remain a problem, no matter where you go. One person’s definition of rare is not another’s. You’d think chefs would have solid outlines on how long or how hot you should cook a steak to achieve the various denominations. But practical experience tells me there really aren’t. Not just national differences but also among individual chefs.
From stories I’ve heard from friends and co-workers, in the United States rare is more rare than anywhere else. A friend of mine married an American girl, he eats rare in the Netherlands and medium in the US (note: he has a penchant for exageration, the point still stands).

“No, no, NO! You’re not listening to me! When I say I want it rare, I mean you bring it into the kitchen, it looks at the oven, it gets scared, then you bring it out to me!”

Dawww! I don’t think I’ll be selling those anymore since no one has bought one. AH SHIT! I’ve got a page to send you!!!! Send me your addy again and I’ll get that shit out to you ASAP!

just order black and blue

I don’t eat filet mignon often, but when I do, I always order it rare. Other than that, medium rare is my standard if only to shout really loudly “MEDIUM RARRRRRRE!”

My favorite steakhouse in the US is in Bradenton/Clearwater, FL, and was owned by a butcher, so they were their own supplier. This meant their prices were LOW. On their menu was a note to the effect of: We don’t recommend cooking any of our steaks past medium rare and will not vouch for the quality of your experience if you order your steak medium or well done.

My favorite steakhouse ever is in South Africa and was a family chain restaurant. One of their items was the “hot rock filet” which was brought to your table raw on a hot flat rock which allowed you to cook it however you wanted. NOM.

Run mine through a warm room, i want to see cattle prod marks still on it!!!

I believe Terry Pratchett described showing the cow a picture of a flame as wanting your steak blue, which is kind of like rare squared.

Many places will undercook steaks slightly so that if you are not satisfied they can cook it a bit longer and not throw out the steak.

I’m a vegetarian but Tara cracked me up with that.

It’s called Black and Blue steak. It means seared about a minute on each side so the outside is black, but the inside is untouched, and so rare that it would still be cold and “blue” inside. I think it’s also called ordering a steak Pittsburgh style. For me, I can’t eat a steak unless its charred to the point that it’s a cross between jerky and a lump of coal.

I used to like my steaks medium rare (or rare if I was in the mood); but after good ol’ President Ronnie pretty much deregulated the meat industry in the ’80s, I’ve decided that it’s simply too risky to eat *any* meat cooked less than “well done” anymore.

conditions can get pretty gross, and animals are injected with increasing amounts of antibiotics to kill the increasingly antibiotic-resistant bacteria that comes from standing in their own waste, and animals are often diseased. They’re also fed corn, which they aren’t supposed to eat, and they produce more methane gas than normal. This is part of the argument militant vegans and vegetarians use to advocate going veg to save the planet.
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I’m a vegetarian and I know not everyone can support their family on my diet and not everyone’s body is the same. Also it’s a fact that the produce aisle is the most expensive aisle per-calorie, and vegetables are just hard to find in a lot of areas. Organic meat and meat that wasn’t treated with hormones or antibiotics is probably the best way to go, but again, not everyone can afford that, and after all, the rainforest is chopped for Monsanto’s roundup ready (pesticide resistant) GMO soybeans too.

Plus, a lot of vegetarians are smokers and that contributes to 12% of global deforestation, takes up food crop fields and ruins the soil, gives the people (poor women and children) who pick it green leaf sickness and illnesses from the enormous amounts of pesticides they’re exposed to, plus millions of tons of trees are burned to “cure” it, cut down to package it, and of course the filters don’t biodegrade and are tossed into beaches and other natural areas and poison, choke, or otherwise harm birds and animals.

I had to report on this and on how the tobacco industry is completely unregulated, so they’ve increased the nicotine content in cigarettes to unheard-of levels over the past 20 years and added sweeteners that turn into carcinogens when burnt. I’m giving you all this because…if any of us vegans or vegetarians tries to guilt-trip you for eating meat…and you see Marlboros in their jacket…:D

Nah mate, cigarettes, at least in England, have got weaker over the last 20 years. They print the nicotine/tar on the sides and I do pay attention.

I’m not saying that tobacco is good in any way, but you seem to have some scare stories mixed in with your truth.

On the food front, I think it’s most sensible to maintain low food mileage, eat local, and try to ensure to source your food from responsible providers who don’t use all the hormones, agri-chemicals et al. This does tend to cost more, but if you reduce your meat intake to one or two meals a week (or cut it out altogether) you can keep the costs down.

I have read several explanations, first in english you should just say “very rare”, blue just come from french where a steak cooked “bleu” is effectively seared on the outside (though not to the point of being charred normally) a very brief time. There seems to be competing hypothesis on the origin of the term : “en rester bleu” (to stay blue) used to means surprise so could indicate the “surprise” of the steak in such a fast cooking, another is that this come from the “blue blood” from noblemen (noble blood was “sang bleu”), a third is that blue allude to the colour of the flame needed to achieve such a brutal and fast searing (since blue flames are extremely hot).

i’ve told family members about this strip by grandfather and great uncle would have contests to have the rarest steak possible till the time the meat hit the table and the bone was still blue my gran put a stop to that

I probably only know this because I just discovered your comic this morning and have been reading it all day, but this is not your first Peelander Z reference. That is all.