> > > If 8 out of 13 people like their steak well done or a step beyond well done, then why do I get that look from waiters, when I explain that I want my steak cooked all the way through?
> > > Can anybody top this? I went into a Red Lobster in Knoxville several years ago. They include a steak on their menu for non-seafood eaters. "How would you like that cooked, sir?"
> > > "Well done."
> > > There's that look. "Just a moment, sir, I'll have to check with the chef." Time passes and the waiter comes back. "He says he can't guarentee it not to be overcooked, sir."
> > > I briefly considered walking out, but my wife had been looking forward to this dinner, so I said, "Tell him to give it his best shot."
> > > I've had worse steaks. It was a little dry on one edge, but it was done and I ate most of it. Needless to say, I haven't been back to a Red Lobster since.
> > > Has anyone else had a similar experience?
> > > Howard
> >
> > I certainly haven't. I like mine still pink and bloody, but warm all the way through. And then all I need is salt to finish it off. Most restaurants do a pretty good job at a steak the way I like 'em.
> >
> > Drac "I don't need no stinking steak sauce" imas
>
> I take it you've never heard of microorganisms?
> How"Please, no blood on the mashed potatoes.ard

Hey, enough salt and even microorganisms are worth it.

Drac "Eats the rock salt when making snow ice-cream" imas