Ran across this handy little chart one can use next time you're at the Steak House:
Never heard of 'Blue Rare' before. You could almost call that Steak Tartare except it's all in one piece.
Ran across this handy little chart one can use next time you're at the Steak House:
Never heard of 'Blue Rare' before. You could almost call that Steak Tartare except it's all in one piece.
Blue rare is a common description down under when ordering a steak. jeeze Americans are so naïve you should get out a bit more BM.
Mmmmm rare steak.
Not seen steak tartare in Thailand. Could go for some of that.
Blue rare equates to the American "Char rare," Boon Mee...Ozzies like the term, blue rare, bit I suppose...arn't Abbos referred to a blue's?
as in blue gums....palexxxx
larb luad (ລາບເລືອດ). Close enough?Originally Posted by misskit
On the contrary, I know that the term "blue" is understood in the states in foodie circles. Though, I don't believe it is as popular as it once was because of the so-called danger factor and has become in house policy [even lawful] regarding steaks/burgers - since the bovine BSE/Mad Cow issues....
Hmm a Thai zebu steak blue, now that really would be a mistake.
In French you can order "bleu" steak. I usually go for medium rare, "à point" cos i don't like blood all over the plate. Even though it does mix in nicely with the gravey.
Always have your chips on a side plate, otherwise they get soggy.
But then i am a heathen who actually eats horse.... best steaks ever. The meat is more tender and tasty.
Steak bleu can be ordered as English in some parts of Europe ..must be that blue blood English gentlemen have....snigger...
The Million dollar question is, Do you know whats in your piece of meat.?
The old Aussie favourite saying "just knock the horns off and wipe its arse".
Must be that special "unknown state," Detroit.Originally Posted by thaimeme
Same way as grading pork as is to beouf.
Handy little chart:
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