>>>>>>I think you've been to France, Bonnie? You always have to allow 2 levels back of cookedness with them. To them medium is blue, rare is just take the horns off and wipe it's backside.
>>>>>
>>>>>I can't remember if I've ordered filet mignon, or any kind of steak for that matter, in France. So, if I like it at least a little pink in the center, then how should I order it?
>>>>>
>>>>>~~Bonnie
>>>>
>>>>Call in one from Kansas cooked right.
>>>
>>>Well, I still think if you want a proper steak, go to Alberta. If there is one thing they understand in Alberta, it's steak.
>>
>>Also cold.
>
>That's why rare or raw are the only cooking choices - that as hot as they can get them.

My appreciation of steak has really changed over the years. These days I like them Medium Rare, but when I was much, much younger, when the waiter asked how I'd like my steak, I used to say that I wanted to be able to write on the sidewalk with it. What was I thinking!!??