Steak WWE 4/25/12 Len Maxwell

Decided just to have a little fun with this.

I have to say that this is short and to the point!

That it is.

I like my steak medium, with a baked potatoe, and it has to be juicy and tender and if it isn't perfect then steak sauce will help

I like mine medium well with a potato and grilled or sauteed mushrooms. I agree with the juicy and tender part.

I like mine medium rare. You know, I don't want it mooing at me. Especially since I named her.

Funny. I prefer just a little pink in the center which is why I like it medium well. I don't think I'd want my steak mooing at me either even if I don't name my steaks.

I was misleading, Amanda. I didn't name the steaks, I named the cows.

Oh. Ok.

If it is tender about medium.

Sounds good

Except for the medium-well, I agree with all your choices.

For your questions, my perfect steak is well done. Not just well done, but looks like charcoal on the outside and there's not a fleck of pink inside.

What I like with it depends on where I am. Baked potato, fries, mixed veggies, or just plain dead animal.

Everybody has their own preferences for steak and it's interesting to read the comments.

Finally another "Medium well" person, I was beginning to wonder if I was the only one; to me this is when a steak is done but try ordering a "done" steak and your waiter/waitress will look at you oddly (this has happened to me). We have "well done" but no "done", seems they missed a step but oh well "medium well" seems about as close as we can get.

Have you ever had a steak that was not cooked as ordered? I ordered a filet just "medium" and it was completely raw inside (rarer than rare, just braised with flames), I left most of it on the plate but I didn't send it back either; I worry about sending food back (my mind wanders and I imagine the chef becoming indignant... then who knows...).

My whole family likes our steaks and burgers medium well cause otherwise it's too done or not done enough. We too are leary of sending things back to the kitchen, usually we just insist on talking to a manager and explaining the problem to them, which usually gets a refund and free dessert and sometimes coupons or gift certificates.
We have heard for more than 10 years horror stories about sending food back... gross things I'll not mention here but one's imagination can certainly come up with quite a lot of nasty things, besides a chef spitting on food.
Perhaps the steak that wasn't cooked was supposed to go to another table and they ended up with yours... If a restaurant is busy they sometimes get orders mixed up and it usually turns out they're just a couple tables off.

The thought of the order mix-up had crossed my mind but it was kind of unusual for this restaurant who's service is consistently impeccable, I guess it would have been polite enough to just ask the waiter if the orders got mixed up.

I don't get why people like people like steak so rare because it doesn't taste very good to me, maybe they see it as an challenge to see how far they can push their intestinal fortitude.

I do like rare (deli) roast beef because even though it's bloody it's been processed; perhaps minimally but processed none the less so I feel it is safe and unlike rare steak it actually taste good to me.

Do you like to bar-b-que? My roommates and I cook-out twice a month at least and we cook everything, I cook a great steak but I am known for my burgers; I don't season them or anything but I get them just right where they are dripping with juice but still completely done. I usually buy the meat but last time my roommate did and he got some crazy high fat percentage like 27%, I decided to go with the flow and just cook them anyway.

Usually I just cook over the heat of the coals but because of the high fat content huge flames were kicking up, so know instead of grilling I'm flame-broiling while moderating with the lid to keep the meat from burning... they were not only good; they were perfect and they didn't shrink nearly as much as I thought they were going to. I guess I'm a convert.

I don't get it either why people like rare steaks, it's gross to me. We don't get much deli meat, least of all roast beef because it's so much more expensive most of the time than ham or turkey. With deli meat so expensive we rely more on chicken, tuna, turkey and ground beef. My mom mixes in Montreal Steak Seasoning made by McCormick and sometimes a little added garlic or a little bit of salsa. We usually buy 80% lean and 90-93% lean, my Mom is diabetic, has high blood pressure and has a low-thyroid function so we try to eat healthier as much as possible.

Thank you for the add, I rarely buy the roast beef unless it's on sale (your right, it is expensive). I avoid salt too because my blood pressure is a little high (I lie to myself, it's pretty high)... I try to watch what I eat to keep it from becoming a problem.

Chicken is great by the way, I don't know how it compares to tuna but the skinless (non-fried) version is virtually fat-free

Why are people so worried about fat? Granted there are some bad fats that can cause inflamation and blockage of the blood vessels but more often than not fat-free and low-fat stuff 1 have more carbohydrates and 2 have more sugar and 3 have other additives that the body really doesn't need. Fat doesn't make people fat, carbohydrates and sugar do.
Since I can't drink skim milk and 2% is often a little cheaper we switched back to it and I feel better and all my numbers like glucose, blood pressure, thyroid and cholesterol is good. I don't watch how much salt is in something unless it's pre-packaged food like a tv dinner or can of soup, if it's just an average meal at home we season to taste with salt and herbs.
I also eat a banana everyday, I get migraines that last 3 days if I don't.

You can take a supplement to get the potassium which supports nerve and muscle function (the main component of bananas), I'm not fat but I try to limit fatty foods for overall health; 2% milk is very healthy in my opinion. Triglycerides come primarily from animal fat which can be from meat or dairy, I really love cheese so I try to eat leaner meats when I can as a balance; really I'm more concerned with cholesterol so I only eat whole eggs like once a month.

There's nothing wrong with eggs! There's been too much bad hype about them on and off for years! My mother eats 2-3 eggs everyday for breakfast and her cholesterol and tryglicerides etc are great. Mom watches sugar and carbohydrate amounts and makes sure we don't eat hot dogs or bologna or fried foods a lot. Fried chicken or shrimp or fried mushrooms as an occasional treat is ok but we don't even eat them once a month. Perhaps what I need to do is set it up for my mother to write her own health related articles on here.

Levels will vary by individual but the American Heart Association and the Mayo Clinic both recommend no more than 300 mg of cholesterol a day, one large egg contains 185 milligrams (twice as much as a cheeseburger from a fast food restaurant).

Younger people don't really need to worry so much, I'm getting older so I choose to be proactive in keeping my cholesterol down by rarely eating eggs; I'd rather have the cheeseburger anyway (:

I don't agree with everything the medical institutions of America say about food. For instance many say a low-fat diet is best, but what they don't tell you is that if you compare labels on low-fat and fat-free products to regular ones you'll often find that the fat-free and low-fat has more carbohydrates and sugar than regular does.
Also all the so called sugar-free stuff that has Splenda in it, Splenda's made from sugar! 1 little packet in a glass of tea raised my Mother's glucose to 300, she always has tea before breakfast because of her thryroid medication she has to wait 30 minutes before she eats. Mom was acting really weird and felt sick, I made her get dressed and took her to the local ER after testing her glucose and seeing how high it had gone, they told her never to use Splenda again in anything because although it may only raise the glucose in some people a small amount but in others their glucose went dangerously high. If Mom's glucose stays between 100 and 170 she's fine.
As for your suggestion of a supplement for pottasium, I'd rather eat a banana daily than swallow a large pill. I don't do well with large pills or flavored chewable tablets.

I heard the artificial sweeteners like splenda and equal tax your kidneys and create toxic buildup in your joints and muscles, I'm trying to switch back to regular sugar but it doesn't dissolve well in iced tea :(

I would suggest you look into agave nectar if you like honey and as for your iced tea I'd suggest going to a health food store(you may have to do a search online for one and it's not going to be GNC) and find liquid Stevia drops, it's great for tea and lemonade or kool-aid if you like that sort of thing. You'll have to watch and read the label though because some contain other things besides the Stevia, like sugar, or sugar alcohols which would be like sucralose, fructose, etc, all you should see is the Stevia listed on the ingredient list.
Check and see if there's a Whole Foods store near you or a Vitamin Shop.
If you want I'll get the name brand off the label of Mom's bottle and send that to you so you know what to look for. It's plant based and doesn't effect the glucose at all, it only takes a few drops to make stuff sweet.

That's very thoughtful of you, thank you. I will ask about it the next time I'm at the Vitamin Shoppe, their sales staff have always been very helpful in helping me find what I'm looking for.

You're welcome. They probably have their own brand of it if I remember correctly. There's also a powder form that comes in packets like other sweeteners do and in a larger container to use in baking. When we lived near Joliet IL we went to Tinley Park IL for church and went to the Vitamin Shoppe after church. They do have very helpful sales staff.

My mother has worked as a CNA at times, she's worked as a Unit Clerk/Unit Secretary in hospitals and taken basic EMT training.

I like mine grilled, medium rare, then sliced and slightly chilled, served with a baked potato, a dollop of sour cream to one side. MMMMM!!

Sounds delicious! Wishin' I had a nice juicy steak about now!