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Clodfobble · 03-22-2005, 09:20 PM

The red bits are because the potatoes were red-skinned potatoes. And that steak is in the range of what we'd call "rare" to "medium-rare," which is plenty cooked.

03-22-2005, 09:20 PM	#20
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	The red bits are because the potatoes were red-skinned potatoes. And that steak is in the range of what we'd call "rare" to "medium-rare," which is plenty cooked.