Re: Redefining eternity

On 12/10/2024 6:57 PM, Jill McQuown wrote:

On 12/10/2024 8:50 AM, Dave Smith wrote:

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That's a shame. Some meats need to be thoroughly cooked. Some are a better when a little pink side, and some are far better rare or medium rare.  I prefer beef and lamb to be medium rare. IMO a steak cooked past medium is a waste of good meat.
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The only lamb I cook past medium-rare is lamb shanks.  Those are braised, low and slow until falling off the bone tender.  For me, beef steaks should be no more than medium-rare, leaning towards the rare side.  Pork tenderloin is very lean and quickly becomes tough and dry if there isn't still a little pink in the middle.
 Jill

There was a time I'd buy lamb chops on Tuesday.  Why Tuesday?  They are very pricey.  At out local Stop & Shop they were on the shelf for sale for the weekend.  One Tuesday I happened to see a package marked down 50% as it was near last sale date.  Tuesday was a good day for meat shopping.