breaky
New Member
excellent!!!!!!!!fury said:i tend to go for rare or medium rare depending on the establishment. i once had my meat beat rare in a seafood restaurant (yes i was asking for trouble from the start) and what i got was more like raw that had been quickly grilled and slapped on the plate. blood everywhere! ugh! a proper beaten meat no matter the doneness should never bleed! if only the hot chick at the table across from me was close by at the time....
i tend to do it slow
really really slooooowwwww, i want it to last as long as possible
i should really try to beat my meat blue nice i guess but i don't think he would appreciate that