Quote:
Originally Posted by redforever
I have the same problem in my house.
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Thanks,
I was hoping for a clever scientific reason why my guests should eat the damn meat the way I cook it, like I would eat theirs !
Imagine my horror years ago when I lived in Kimberley, I bought a very nice dry aged Prime Rib Roast from my buddy Cliff the very good butcher...
Cooked to perfection, rested, sliced, and waiting, I slipped into the living room for a minute returning to the kitchen hearing the microwave beeping and my Mother In-law pulling my roast out... Choked would be the word.
I still think some roasts hold the red colour more than others. Like Prime Rib.