Archived posting to the Leica Users Group, 2003/07/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]ah, what memories, Steve! At "bleu" the cow is still twitching, "saignant" and the blood is streaming, "a point" has always been my choice too and if one says "cuit" (cooked) they either roll their eyes and shrug their shoulders or throw you the hell out of the restaurant. Seth LaK 9 - ----- Original Message ----- From: "Steve Unsworth" <mail@steveunsworth.co.uk> To: <leica-users@mejac.palo-alto.ca.us> Sent: Wednesday, July 09, 2003 4:53 AM Subject: RE: [Leica] Re: Ireland suggestions > Well in France bleu is one step (at least :-) beyond rare (saignant). > > The point being that each place has it's own definition of what these > cooking terms mean. I like my steak rare, so in France I'd ask for it 'a > point' which to the French means medium but corresponds to a rare steak in > the UK. It's really just a matter of finding out what corresponds to the way > you like it cooked and realise that what you call rare back home may not be > the same as rare elsewhere. > > After saying all that, if Marc was asking for rare and getting well done in > Ireland there isn't a lot you can do. > > Steve > > -----Original Message----- > From: owner-leica-users@mejac.palo-alto.ca.us > [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Frank > Filippone > Sent: 09 July 2003 06:13 > To: leica-users@mejac.palo-alto.ca.us > Subject: RE: [Leica] Re: Ireland suggestions > > > Rare beef = Blue. Try it,,,,,, > > Frank Filippone > red735i@earthlink.net > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html