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Ah, but Bunny....
Beef tenderloin and filet mignon do not have bones in them. And they are the best cuts going. As for the grey bit, well, personal taste is personal taste. I can't bear the sight of blood, and the taste is off-putting. But I love a well-done filet, when it's done right. Well-done filet, properly cooked, has all the delicious beef flavour without the tang of blood, and it's tender and juicy. It's only in restaurants that a well-done steak is inedible.
posted by
editormum
on January 4, 2004 at 8:50 AM
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From Bunny
Let me get this straight: you refuse to cook beef with bones, and you cook it until it's grey.
Why bother?
posted by
Bunny
on January 4, 2004 at 12:15 AM
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On a serious note (I must be sick)
There is also the alternative of Organic beef, no brain feed for these lucky bovines.
posted by
food4thought
on December 31, 2003 at 2:35 PM
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