# Yes I DO know what am doing, I know how it's MEANT to be, but I prefer it like this. **URL:** \ **Category:** Cafe Society\ **Created:** [March 24, 2010, 1:16pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615 "2010-03-24T13:16:34Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [March 26, 2010, 1:57am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/81 "2010-03-26T01:57:17Z")
> [@Mahaloth](#): > > But that stuff is not blood, right? šŸ˜• OK Iā€™ll bite. So the red liquid in the package with your steak. The steak that used to be part a mammal. That red liquid which will turn brown fairly quickly when itā€™s exposed to oxygen; and which always gushes out a bit when you cut through a vein in the meat. What is it? Having been a vegetarian through many of my formative years, Iā€™ll admit to a slight ignorance on this point. But it sure as heck looks, smells, and tastes like blood to me. And thank you Telemark! ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [March 26, 2010, 2:06am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/82 "2010-03-26T02:06:29Z")
> [@TruCelt](#): > > šŸ˜• > OK Iā€™ll bite. So the red liquid in the package with your steak. The steak that used to be part a mammal. That red liquid which will turn brown fairly quickly when itā€™s exposed to oxygen; and which always gushes out a bit when you cut through a vein in the meat. What is it? > > Having been a vegetarian through many of my formative years, Iā€™ll admit to a slight ignorance on this point. But it sure as heck looks, smells, and tastes like blood to me. I believe itā€™s just moisture that has leached out of the meat colored by some dissolved protein. It certainly doesnā€™t smell or taste like blood to me. The odor and taste of blood is very metallic, very distinctive. I donā€™t get that from steak at all. ---
**Author:** ![GreedySmurf](https://avatars.discourse-cdn.com/v4/letter/g/a698b9/32.png) [@GreedySmurf](https://boards.straightdope.com/u/GreedySmurf)\ **Post date:** [March 26, 2010, 2:09am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/83 "2010-03-26T02:09:37Z")
I canā€™t stand what seems to be a recent instruction that the ā€˜properā€™ way to have lamb is for it to be Rare. Nice and medium for me please. Pink in the middle for lamb is good! Having said that I like my beef steaks medium rare so go figure. :dubious: I think maybe for me it comes from when I was learning to cook, many a year ago, that both Pork and Lamb must be cooked through. It was mainly a roast thing, where you wanted clear juices to flow to confirm it was cooked through. Any hint of pink in Pork was a cardinal sin and Lamb sort of road along on that theory to I think. ---
**Author:** ![Biffy\_the\_Elephant\_Shrew](https://avatars.discourse-cdn.com/v4/letter/b/e47c2d/32.png) [@Biffy\_the\_Elephant\_Shrew](https://boards.straightdope.com/u/Biffy_the_Elephant_Shrew)\ **Post date:** [March 26, 2010, 2:35am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/84 "2010-03-26T02:35:59Z")
ā€œAl denteā€ is Italian for ā€œgets stuck in your teeth.ā€ Add me to the ā€œpasta should be soft **all the way through** ā€ and ā€œeggs should cooked until firm and dryā€ crowd. ---
**Author:** ![ZenBeam](https://avatars.discourse-cdn.com/v4/letter/z/3ab097/32.png) [@ZenBeam](https://boards.straightdope.com/u/ZenBeam)\ **Post date:** [March 26, 2010, 3:02am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/85 "2010-03-26T03:02:47Z")
> [@Qadgop\_the\_Mercotan](#): > > I donā€™t put milk on my cereal. I eat it dry. My kids do this too, no matter how much I yell at them. I like some beer, like Anchor Steam or Sierra Nevada, a little bit slushy. Itā€™s hard to get the right temperature so that it forms the ice crystals, but still pours from the bottle, so I donā€™t _try_ to do this. But sometimes Iā€™m cooling a beer quickly in the freezer and get lucky. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [March 26, 2010, 3:12am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/86 "2010-03-26T03:12:32Z")
For mustard, Iā€™ll certainly agree that yellow mustard is the least of all mustards, and anything itā€™s good for, brown mustard is better, but Iā€™ll settle for yellow if nothing else is available. For the record, by the way, the absolute pinnacle of all mustards, Godā€™s gift to hot dogs, is Cleveland stadium mustard, which I have to stock up on every time I go home, since it canā€™t be bought anywhere else. ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [March 26, 2010, 3:36am UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/87 "2010-03-26T03:36:33Z")
> [@YogSosoth](#): > > Another one for ketchup on a hot dog. Iā€™ve always had them that way, they taste good to me. > > On hot days when I actually drink milk, I put ice cubes in it. Whatā€™s that you say? It dilutes the taste? That happens with every drink with ice cubes then, your reasoning is flawed if you only exclude milk. EVERY cold drink needs ice cubes, no exceptions > > And I also enjoy ketchup on steak. And ketchup on fried rice. And ketchup on scrambled eggs. Dad? Is that you? šŸ˜› ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [March 26, 2010, 12:27pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/88 "2010-03-26T12:27:39Z")
> [@TruCelt](#): > > OK Iā€™ll bite. So the red liquid in the package with your steak. The steak that used to be part a mammal. That red liquid which will turn brown fairly quickly when itā€™s exposed to oxygen; and which always gushes out a bit when you cut through a vein in the meat. What is it? If the animal is slaughtered properly, itā€™s pretty empty of blood. Not 100% empty, but thereā€™s not a lot left. The stuff that gives the red juice its color is myoglobin, a muscle protein which is very similar to hemoglobin, which is whatā€™s in red blood cells. Myoglobin also contains iron. But it doesnā€™t circulate in the vasculature, it does its job in the muscle, where it helps process oxygen. ---
**Author:** ![ianzin](https://avatars.discourse-cdn.com/v4/letter/i/ed655f/32.png) [@ianzin](https://boards.straightdope.com/u/ianzin)\ **Post date:** [March 26, 2010, 12:35pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/89 "2010-03-26T12:35:37Z")
I like my steaks very well done. Borderline charcoal is fine by me. This means that no matter which steak house or restaurant I go to, I have to endure looks of disdain and an attitude of thinly-veiled contempt. Look, I _know_ most people prefer rare or medium rare. Yes, I _have_ tried other options. But this is just my preference, okay? And since Iā€™m paying, itā€™s _my_ choice, right? Donā€™t try to make me feel bad just because this happens to be what I want! ---
**Author:** ![GreatStuffMan](https://avatars.discourse-cdn.com/v4/letter/g/f04885/32.png) [@GreatStuffMan](https://boards.straightdope.com/u/GreatStuffMan)\ **Post date:** [March 26, 2010, 1:16pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/90 "2010-03-26T13:16:47Z")
Seems a lot of people (myself included) dislikes al dente pasta. Iā€™m not surprised. ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [March 26, 2010, 1:19pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/91 "2010-03-26T13:19:53Z")
Another ā€œno milk on cereal.ā€ It makes hot cereal cold and cold cereal soggy. And yes, I salt my watermelon. Sue me. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 26, 2010, 1:22pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/92 "2010-03-26T13:22:04Z")
> [@Qadgop\_the\_Mercotan](#): > > If the animal is slaughtered properly, itā€™s pretty empty of blood. Not 100% empty, but thereā€™s not a lot left. > > The stuff that gives the red juice its color is myoglobin, a muscle protein which is very similar to hemoglobin, which is whatā€™s in red blood cells. Myoglobin also contains iron. But it doesnā€™t circulate in the vasculature, it does its job in the muscle, where it helps process oxygen. Sometimes when youā€™re cutting up a piece of raw meat youā€™ll find some _actual_ blood. Totally different. For one thing, it isnā€™t bright red - itā€™s very dark, almost black. Itā€™s sluggish. Itā€™s in a vessel of some kind. You wouldnā€™t confuse it. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [March 26, 2010, 1:25pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/93 "2010-03-26T13:25:14Z")
I want my steak cooked. I like the taste of meat, I do not like the taste of myoglobin-tainted muscle juice. If your considered opinion is that youā€™d like to strut around bragging about how much you llluuurrrvvve that myoglobin-tainted muscle juice dripping off your dinner, then go ahead; Iā€™ll be out on the patio. Telemark is right, it just doesnā€™t have the same ring to it. šŸ˜‰ And soggy cereal. Especially if itā€™s granola, I prefer it to sit for a few minutes and soak up the liquid. It should still hold together though, If it gets mushy I canā€™t eat it. ---
**Author:** ![sciurophobic](https://avatars.discourse-cdn.com/v4/letter/s/cab0a1/32.png) [@sciurophobic](https://boards.straightdope.com/u/sciurophobic)\ **Post date:** [March 26, 2010, 1:27pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/94 "2010-03-26T13:27:38Z")
> [@DanBlather](#): > > There is a guy on \*Chopped \*that is awful: ā€œYou never serve cheese with fish in Italyā€. We are not in Italy asshole. And this on a show where the whole point is to have the contestants make dishes out of ingredients that donā€™t go together. I think I just watch that show to complain about the whiny judges. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 26, 2010, 1:54pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/95 "2010-03-26T13:54:51Z")
> [@Annie-Xmas](#): > > And yes, I salt my watermelon. Sue me. That sounds good actually - Iā€™m gonna try that ---
**Author:** ![Elret](https://avatars.discourse-cdn.com/v4/letter/e/b9bd4f/32.png) [@Elret](https://boards.straightdope.com/u/Elret)\ **Post date:** [March 26, 2010, 2:00pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/96 "2010-03-26T14:00:31Z")
Part of it is that I am very bad at tempering eggs, but also secretly I kind of like the little bits of scrambled egg in my home-made pudding. ---
**Author:** ![Kyla](https://avatars.discourse-cdn.com/v4/letter/k/eada6e/32.png) [@Kyla](https://boards.straightdope.com/u/Kyla)\ **Post date:** [March 26, 2010, 2:21pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/97 "2010-03-26T14:21:06Z")
I like unripe pears. Theyā€™re all crunchy and tart, instead of a soggy mess. Yum. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [March 26, 2010, 2:21pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/98 "2010-03-26T14:21:37Z")
> [@Miss\_Woodhouse](#): > > I eat mayo and ketchup on hot dogs as well. Itā€™s the only way to eat them. Mayo + ketchup is the perfect combination of flavors, and really doesnā€™t need the hotdog getting in the way. ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [March 26, 2010, 2:36pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/99 "2010-03-26T14:36:02Z")
I like my cereal either dry or totally soggy. No middle ground. Anyone else add milk to raisin bran and then nuke it? Hot mushy raisin bran. Yum! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 26, 2010, 2:39pm UTC](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615/100 "2010-03-26T14:39:29Z")
I like my lumpia (Philippine eggroll) cold and dipped in Heinz 57 Sauce. Yes, really. [Previous page](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615.md?page=4) [Next page](https://boards.straightdope.com/t/yes-i-do-know-what-am-doing-i-know-how-its-meant-to-be-but-i-prefer-it-like-this/533615.md?page=6)