My ancestors had to eat and run before the saber toothed tigers showed up. We had no time to build a fire.
LOL… Yeah, but to be real, a well done steak contains more carcinogens (HCL’s) than its rarer counterpart. The more you cook a steak, the greater amount of carcinogens. And do note that the type of carcinogens we’re talking about can create a multitude of problems such as colon polyps, cancer, thyroid problems etc. Of course, those results came from testing lab rats and monkeys so there might be a bit of solace in knowing that.
I read a study that said rats and monkeys are more likely to send their steak back to the kitchen to be further cooked than dogs do.
Way way back before I met DH ….so it would have been in the early 1980’s I asked a vet about the best food for small dogs ( I had 2 silky terriers ) ….and he said have you ever seen a wild dog light a fire and cook the rabbit they just caught ? So he recommended raw meat @John Brunner . I ‘m cooking porterhouse steak for our meal tonite ..it will be medium …...cooked without being …. like eating cardboard
somewhere between Medium and Medium rare. I spent 30 years in commercial kitchen's and was certified as a Chef de Cuisine, and I am picky
My children have said, I like my steak so the blood drizzles through my teeth. ???? I chew with my mouth closed.
Speaking of steak, I’m smoking a whole lip-on rib eye (prime rib) today. It’s going to be just a tad above rare so later on and after we’ve had our fill today, I can just cut off a steak, flip-flop it on the grill or heat it up in some au jus and let the gorging begin ! As it stands, when I take it off the smoker I can cut the prime rib steaks and if Yvonne needs it to be done more, the grill will still be hot. Good Stuff !
As an addition, Yvonne made peach cobbler. Prime Rib and Peach Cobbler…… I be’s gonna get fat today !!!
I used to go to my younger brother's house for Christmas. There was an independent grocery store in my town that would sell whole filet mignons around the holidays, so I'd buy one of those and take it over. I've not had prime rib in eons. Please tell me you have horseradish for it (the grated stuff, not the cream sauce.)
It would be a fine thing if I did John. As it is, I do have some delightful Gorgonzola crumbles I plan on putting on the side. It’s really hard to find good horseradish. A year or so ago, I had planned on planting some but it turned out to be a victim of procrastination.
I don't mind the jarred stuff. The local fish monger made his own, and it was darned good. Regarding cheese: I do like blue cheese on my beef from time to time.