[QUOTE=GorillaMan]
Hell yeah! Tell me this: has anybody ever cut themselves by accident, stopped the blood dripping by sucking on it, and then said ‘eww, that tastes nasty’?
[/QUOTE]
You don’t need my reply, but no not for me. When I offer that treatment to a co-worker I do get some looks.
[QUOTE=brownie55]
Does the cooking term “black and blue” strike a familiar note?
[/QUOTE]
No… enlighten me!
[QUOTE=IvoryTowerDenizen]
No… enlighten me!
[/QUOTE]
Black is seared on the outside and blue is the color of the cold center. I have had waiters not deliver food because they can’t with steaks that rare.
[QUOTE=brownie55]
Black is seared on the outside and blue is the color of the cold center. I have had waiters not deliver food because they can’t with steaks that rare.
[/QUOTE]
blue in the center? Oh my… 
Blue in the centre = aged properly = tastes good. MMMmmmmmmm.
[QUOTE=IvoryTowerDenizen]
blue in the center? Oh my…
[/QUOTE]
yeah, heathen here.
Yeah, that’s me too. Knock off it’s horns, wipe it’s butt an put it on the plate. If I want it cooked I’ll have a sexy waitress breathe heavy on it for a few seconds.
Like … meat flavored buttah!
Nahh… I prefer my NY Strip somewhere between medium and med/well… just a tiny bit of pink juice, if you squeeze it, but not any more than that…
Oh, and the local butcher shop offers marinaded steaks… they’re like, as Inigo states, meat flavored buttah!! 
S^G
I’m a lucky man. I got home last night and my wife said, “Steak tonight?”
Oh Yeah!
Rib-eye steaks were half-price at the store. It was enough incentive to hook up the grill which was still disassembled after my move three months ago.
Baked potato on the side. Strawberries for dessert.
I win!
Steaks done to “blue” are one of the gifts of life. Eat more raw meat, it’s good for you.
[QUOTE=Cluricaun]
Steaks done to “blue” are one of the gifts of life. Eat more raw meat, it’s good for you.
[/QUOTE]
As a confirmed carnivore- I need to try this. Is it just for dry-aged beef or any?
[QUOTE=IvoryTowerDenizen]
As a confirmed carnivore- I need to try this. Is it just for dry-aged beef or any?
[/QUOTE]
That I don’t know. I do all my steaks quite rare on the grill at home but blue is a better steakhouse kind of a thing.
This is an evil thread.
drools
Aparrently the hamsters ate the post that I was sure I made yesterday to this thread. I’ll not retype it, suffice to say I’m taking my wife out for supper tonight. I’m not sure what she’s having, but I purposely picked a place known for their delcious steak. Beer and a baked potato will, of course, be accompanying said steak!
I need to get me a girl … one that eats meat and drinks beer.
(WhyNot, my kids and their mom are veggies. I just went along for the ride (usually) out of convenience. But I think a big, bloody hunk of pulsing meat … I mean a rare steak … is just the sort of symbol to confirm my break from the great herbivore.)