Archived posting to the Leica Users Group, 2003/07/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Marc James Small wrote: > 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. Marc, I suspect this is because of the Mad Cow Disease scare. I believe that fully cooked beef eliminates all risk and the restaurants are probably erring on the side of caution. Rolfe - -- Rolfe Tessem Lucky Duck Productions, Inc. rolfe@ldp.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html