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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Tue, 10 Dec 2024 21:25:31 -0500
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On 12/10/2024 6:57 PM, Jill McQuown wrote:
> On 12/10/2024 8:50 AM, Dave Smith wrote:

>>
>> That's a shame. Some meats need to be thoroughly cooked. Some are a 
>> better when a little pink side, and some are far better rare or medium 
>> rare.  I prefer beef and lamb to be medium rare. IMO a steak cooked 
>> past medium is a waste of good meat.
>>
>>
> The only lamb I cook past medium-rare is lamb shanks.  Those are 
> braised, low and slow until falling off the bone tender.  For me, beef 
> steaks should be no more than medium-rare, leaning towards the rare 
> side.  Pork tenderloin is very lean and quickly becomes tough and dry if 
> there isn't still a little pink in the middle.
> 
> Jill

There was a time I'd buy lamb chops on Tuesday.  Why Tuesday?  They are 
very pricey.  At out local Stop & Shop they were on the shelf for sale 
for the weekend.  One Tuesday I happened to see a package marked down 
50% as it was near last sale date.  Tuesday was a good day for meat 
shopping.