Quote:
Originally Posted by astra
I guess that explains it a bit |
there are quite a few restaurants here that will do that. my butcher does it with their meat. we always did that with our venison as well when I was growing up. that was one of the nice things with Colorado, we could get away with hanging meat in our garage due to the cold dry air. here it is just not quite cold enough and the moist air makes me worry
Quote:
Originally Posted by SolRaven
In the US that steak is usually called black and blue because it's blackened on the outside and topped w/ blue cheese. Black and blue steaks are usually rather rare, but you can order it medium or well if you prefer.
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no, there is "blue" for meat order; blue, rare, med. rare, med., med. well, well done. this has nothing to do with blue cheese