tag:blogger.com,1999:blog-8763937234861221741.post5334171013754282214..comments2023-05-04T02:33:08.103-07:00Comments on Musings By Happenstance: Random TravelKamilah Hauptmannhttp://www.blogger.com/profile/09583218886473155127noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8763937234861221741.post-33506147694193177042010-08-19T09:33:10.459-07:002010-08-19T09:33:10.459-07:00I'm surprised to hear the first observation, a...I'm surprised to hear the first observation, as my general experience has been that Southerners like their beef cooked, then cooked some more. It was from a quasi-Southerner (well, she was from south of the Mason-Dixon line) that I learned the term "butterflied" as applied to steak. Take a good piece of meat, cook until gray, slice lengthwise (to increase surface area and halve the thickness), cook more until meat is thoroughly inedible.<br /><br />Perhaps the problem was using the term "medium" in Texas. Everyone knows that everything is BIG in Texas, and the term merely confused the kitchen. :)Rhianon Jamesonhttps://www.blogger.com/profile/13627163137265856251noreply@blogger.com