Let the debate begin

[CyclonesRock]

1, 3, A. Although on
the steak, even 1 looks a little too cooked.

 

[Turn2]

3, 3, A

 

[Ankency]

3,3 Can’t stand coffee

 

[Gunnerclone]

2,2,A

 

[jsb]

2, 1, A

 

[CloniesForLife]

2.5
3.5
A

 

[frackincygy]

1/2
2/3
A

 

[4theCYcle]

I'm the funniest trevn on this board, so I've got that going for me.

But seriously. People like burnt toast? That's a thing? Gross.

Not even sure why it's an option. It would make me puke having to chew that. Plus, don't they say can contribute to cancer? But what doesn't these days....if it goes past 4 I won't eat it. That happens occasionally with grilled cheeses and distractions.

And 5 on meat?!? Do people like eating leathery meat? All the natural juicy flavor is gone at that point. Why ruin a perfectly good steak? Do they not have a soul?

 

[Clonehomer]

2 3 E

 

[Clonehomer]

A steak that rare has to be really good quality of cut or it’s going to suck.

Agreed. But any steak cooked beyond 3 is going to suck.

 

[Al_4_State]

You raw dogging son of a *****.

It's really a thing.

CDC Yet Again Implores Midwesterners to Stop Eating Raw Ground Beef

"Cannibal" sandwiches are a seasonal tradition in Wisconsin—and so are the government warnings about food poisoning.

www.vice.com

Sconnies call it "cannibal sandwich", but across the Mississippi in northeast Iowa, it goes by "raw dog".

 

[bluestarcyclone]

A cheaper steak that raw is actually a bit chewy, but a good cut is divine.

I like steak tartar myself and even had raw dog a few times. I honestly enjoy rawish beef.

I feel like it's really going to depend on the cut as well. Like a strip is fine at the lower temp but you need a higher temp to render the fat in a ribeye.

 

[HFCS]

3 and 3 for steak and toast.

I was a cream/no sugar guy most of my life but went black about 3 years ago. We'll see if I go back.

 

[CYdTracked]

3 but maybe closer to 2. I like a good medium rare but too rare and it can be a little chewy
3
I don't drink coffee

 

[Al_4_State]

I feel like it's really going to depend on the cut as well. Like a strip is fine at the lower temp but you need a higher temp to render the fat in a ribeye.

With a ribeye I try to get the heat high enough to render the fat and sear the outside, but keep the interior is raw as possible. It's a great contrast when you pull it off.

 

[bluestarcyclone]

With a ribeye I try to get the heat high enough to render the fat and sear the outside, but keep the interior is raw as possible. It's a great contrast when you pull it off.

Yeah, its why i like going the sous vide route with steaks. Take a strip right to 129, or a ribeye to 133-135, let it cook right at that temp for a bit, and then sear the **** out of the outside in a pan/with a blowtorch

 

[CoachHines3]

3-3-C

/endthread

 

[NebrClone]

View attachment 112780

1 2 A
High choice or prime aged steaks only, rare only.

 

[DSM4Cy]

Not even sure why it's an option. It would make me puke having to chew that. Plus, don't they say can contribute to cancer? But what doesn't these days....if it goes past 4 I won't eat it. That happens occasionally with grilled cheeses and distractions.

And 5 on meat?!? Do people like eating leathery meat? All the natural juicy flavor is gone at that point. Why ruin a perfectly good steak? Do they not have a soul?

I have tried rare & medium-rare steak and hated the flavor, plus was pretty grossed out by the pinkness of the meat. If that's "true steak flavor" then I am not a fan of steak. I also don't want to eat a steak (or really any meat beyond cold cuts on a deli sandwich) that's cold, and most of the time the center of a rare steak is going to be. I'd like to think I have a soul, though.

It is also fascinating to see how many of the answers here are 2 or 3 when you know that doesn't sync at all with what restaurants see when people order there.

 

[1UNI2ISU]

2
5
Coffee Sucks