kiwisue (kiwisue) wrote,
kiwisue
kiwisue

B is away this weekend. New car, birthday party for a friend in Melbourne... I was tossing up whether to go or not, but decided against it, mostly due to work shit & the fact I've had a lot of time off already over the past month. Sadly. She's a terrific gal.

Anyway, I always cook lamb when B's away. I love it, he doesn't. I've bruised rosemary leaves and I'm soaking them with garlic slivers in olive oil. I have a leg of lamb ready for treatment. Mmmmm...

I prefer my lamb fairly well done, because I'm hooked on the crunchy outside bits. I don't have the same attitude to beef. My preference is for a steak that's well seared on the outside, heated through but dark pink and fairly bloody on the inside. Just a fraction short of being raw anywhere. I can eat and enjoy it if it does have a raw centre but it isn't the best for me.

In another lj discussion, franciskerst made a glorious comment about Parisians eating their meat raw, which prompted thoughts...

... if I order steak in a restaurant in Sydney and ask for medium rare, I generally get something close to the above. If it's a country pub, I usually have to describe what I want, they often overcook.

What's it like in your neck of the woods? What would I get by asking for medium-rare?
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