Archived posting to the Leica Users Group, 2003/07/08
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 09:10 PM 7/8/03 -0600, Tim Atherton wrote: > But heaven forbid that other >parts of the world would fail to follow and comprehend US custom... :-) Tim It isn't so much that as that when I patiently explained that "rare" meant to slap a chunk off meat off the cow while it ran through the kitchen and that the result should be bloody and red on the inside, I still got medium-well to well-done meat, much toughter than the quality of the meat should have permitted. (Excessive cooking toughens meat.) I recognize that USians can be silly in their demands that "these furriners" do everything their way -- but, for God's sake, I even explained it in the Gaelic at one locale. I THOUGHT I had obtained perfect comprehension, until I got the same tired and over-cooked meat I had gotten previously. What is really odd is that seafood does not take well to over-cooking and all of the seafood I ate in Scotland and the UK was perfectly cooked and could not have been improved upon -- it was magnificent, especially those Irish mussels, a dish I do not normally choose to eat, while the salmon was nonpareil. But the beef? Grey, dead, and over-cooked. I'll try Jerry's suggestion, the next time I'm in your corner of the world. There HAS to be a means of convincing a British Isles cook not to destroy the flavor of that "hearty Beef of Olde England". Marc msmall@infionline.net FAX: +540/343-7315 Cha robh bąs fir gun ghrąs fir! - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html