As long as it ain't jarred garlic Geoff will eat it off your neck.

I just might like that!!!

What Geoff eating jarred garlic off my neck or yours?

Until recently I always said I wanted my meat "well-done", because my parents did, and encouraged me to do so too. But I tried it rare a few months ago, and I don't think I'll go back.

Garlic might just be the best thing ever.

Isn't that going forward ?

Makes no difference to him.... he's just a garlic ho.

I have noticed that Europeans don't eat their meat rare like Americans do. When we were in Italy, my daughter was craving red meat. I ordered her a steak and told the waiter to bring it cruda, or raw. It was served what we would consider medium rare. And I could tell that they all thought that we were animals for eating it that way.

SOME Americans!!

And do you put steak sauce on your steak?? That's something I don't get. Hmmmm, let me spend a lot of money getting this excellent cut of meat, and then smother it in some sauce that makes its actual taste unrecognizable.

Only at home when I cook the steak.

If you go out and get a good steak why would you wanna kill the taste with something out of a bottle?

While I don't necessarily want my steak raw, rare to medium rare is the only way to have a steak, IMO.

I don't understand it, personally. I've eaten in some great steakhouses and the waiters always ask if I want steak sauce. I must look horrified, because they quickly scurry away after asking.

Btw, found a great place by me that sells cheesecake (my well-known weakness) for ridiculously cheap prices. They make cheesecakes for Whole Foods, and sell their seconds for $3.50-$5.00, depending on the size. They are really good, too. And they have great flavors - plain, blueberry, vanilla bean, chocolate, chocolate swirl, key lime, and they're all delicious.

Whole Foods won't accept them if they have even the teeniest defect. I picked up one yesterday that had a 3/4 inch crack on the top, and I got it for $3.50. Of course, they sell them frozen!

I knew I'd catch you kids whoring around the food thread.

Although I don't dislike steak sauce, I never really use it. Usuallyl, if I am having my family and/or guests over and am cooking steak, I'll go out and buy steak sauce because I know many people use it. However, it's not something I always have on hand.

Are you guys big fish eaters? I can't say I am. I love lobster and shrimp, but seldom eat them. Whenever I'm out to dinner, I never can pass up getting a good steak.


TIS

I love shellfish, TIS, but not fish fish, if that makes sense. Mussels, lobster, clams, crabs, and so on are real big for me, but I can't imagine ever ordering salmon or flounder. YUK.

Just go for the surf and turf, TIS, and you can satisfy both appetites!

The only thing I put on a steak is lea and perrins, A1 if they really fuck it up.

Medium to medium well is good for me. Well done is too chewy most times even with filet.

The Col. has to have his steak medium well and he drowns his steak in A-1 plus he puts the A-1 on his steak fries. I get my steak well done and I only use ketchup.

Now we have a Random FOOD Whoring thread? Geez, we're all whores on this BB.

You can say that again!!

Um, noooo.... that would scare ME away, but vampires would just shrug wondering what it was.

What does raw garlic taste like?

Raw garlic.

Their beef is horrible in Italy.

Tastes like chicken.

More like squirrel.

???????????!!

Guess you're not Italian (or even "fake Italian")

I love (real) garlic. Sometimes I just get the urge to chomp on a raw clove... to the dismay of anyone I may run into the next day or so (Italian enough for you, DC? lol)

Ahh, you ain't so tough... you water down its taste with a bottle of Vodka!

Mmmmm..... Garlic Vodka

(Hmmm, THAT would be something, huh?? )

You would have loved the story in our local paper. A local Chinese restaurant had an unusual way to crush their garlic. An employee would put it in a big tub and then stomp on it, shoes and all. Well, one employee decided to do it outside the back door of the restaurant. The guy who worked at the AT&T store next to the restaurant took some photos of it, and sent them to the newspaper.

Ok, speaking of raw garlic, let's see if any of you Italians (or maybe it's just Sicilian, or maybe just something in my family) are familiar with this. My mother would make this every now and then with steak. We would dip the steak in it.

She canned her own tomatoes (I don't can so I'd use stewed tomatoes. A pint or quart depending on how many your cooking for.

Chop in small pieces 6/7 cloves of raw garlic (again depending on how strong you want it and how many people you plan to serve)
I have a garlic masher I use (the little wooden cup thingy with a little hammer thingy)

Pour in the tomatoes; add basil, salt pepper and a touch of olive oil (or regular oil if you don't have olive oil). You then dip your steak in or in my case, cut it up and let a few pieces soak in the garlic gravy. In my family fresh Italain bread was always on hand, and we loved dipping the bread in it as well.

Let me tell you, that would be so potent that we made sure to make it on a day when we did not have any commitments or company, because with that raw garlic, you'd feel as though your mouth reeked. We always had mints, brushed our teeth and what not. Ha ha. I don't make it quite is strong anymore, but it does make you very thirsty for the rest of the day.

TIS

I'm coming over, TIS! Sounds great!