Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail From: Ed P Newsgroups: rec.food.cooking Subject: Re: Redefining eternity Date: Tue, 10 Dec 2024 21:25:31 -0500 Organization: A noiseless patient Spider Lines: 23 Message-ID: References: <4rq4P.5$LjMe.2@fx15.iad> <67547f2a$2$1785$882e4bbb@reader.netnews.com> <4%m5P.12960$W2y7.717@fx09.iad> <67566bda$0$3620716$882e4bbb@reader.netnews.com> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Wed, 11 Dec 2024 03:25:32 +0100 (CET) Injection-Info: dont-email.me; posting-host="ed83ae27cd81afe70f1e83f293f690a6"; logging-data="1300416"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+ALWIGwlCcDyoCjWvYqEDP61uepwFXpeQ=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:Ru9/84fj/+t+kuyNrRWOiVfEHWc= Content-Language: en-US In-Reply-To: Bytes: 2533 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.