OK I’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 it’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, I’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!
I believe it’s just moisture that has leached out of the meat colored by some dissolved protein.
It certainly doesn’t smell or taste like blood to me. The odor and taste of blood is very metallic, very distinctive. I don’t get that from steak at all.
I can’t stand what seems to be a recent instruction that the ‘proper’ 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.
“Al dente” is Italian for “gets stuck in your teeth.” Add me to the “pasta should be soft all the way through” and “eggs should cooked until firm and dry” crowd.
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. It’s hard to get the right temperature so that it forms the ice crystals, but still pours from the bottle, so I don’t try to do this. But sometimes I’m cooling a beer quickly in the freezer and get lucky.
For mustard, I’ll certainly agree that yellow mustard is the least of all mustards, and anything it’s good for, brown mustard is better, but I’ll settle for yellow if nothing else is available. For the record, by the way, the absolute pinnacle of all mustards, God’s gift to hot dogs, is Cleveland stadium mustard, which I have to stock up on every time I go home, since it can’t be bought anywhere else.
Dad? Is that you? 
If the animal is slaughtered properly, it’s pretty empty of blood. Not 100% empty, but there’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 what’s in red blood cells. Myoglobin also contains iron. But it doesn’t circulate in the vasculature, it does its job in the muscle, where it helps process oxygen.
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 I’m paying, it’s my choice, right? Don’t try to make me feel bad just because this happens to be what I want!
Seems a lot of people (myself included) dislikes al dente pasta. I’m not surprised.
Another “no milk on cereal.” It makes hot cereal cold and cold cereal soggy.
And yes, I salt my watermelon. Sue me.
Sometimes when you’re cutting up a piece of raw meat you’ll find some actual blood. Totally different. For one thing, it isn’t bright red - it’s very dark, almost black. It’s sluggish. It’s in a vessel of some kind. You wouldn’t confuse it.
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 you’d like to strut around bragging about how much you llluuurrrvvve that myoglobin-tainted muscle juice dripping off your dinner, then go ahead; I’ll be out on the patio.
Telemark is right, it just doesn’t have the same ring to it. 
And soggy cereal. Especially if it’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 can’t eat it.
And this on a show where the whole point is to have the contestants make dishes out of ingredients that don’t go together. I think I just watch that show to complain about the whiny judges.
That sounds good actually - I’m gonna try that
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.
I like unripe pears. They’re all crunchy and tart, instead of a soggy mess. Yum.
Mayo + ketchup is the perfect combination of flavors, and really doesn’t need the hotdog getting in the way.
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!
I like my lumpia (Philippine eggroll) cold and dipped in Heinz 57 Sauce. Yes, really.