>>>>>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
>>>
>>>AT least medium but maybe bien cuit. They just HATE well done meat.
>>
>>When my cousin from Devizes visited I took him to one of the best steakhouses I knew for a fillet. He explained to the waitress "cooked" meant the center was the same color as the outside. She kept looking at me, hoping I would explain to him the sinfulness of what he was suggesting. I don't even like fillets too warm. It was one of the few times I completely denied my heritage and claimed to be Argentinian. <bg>
>
>It's embarrassing how gauche many Brits' taste buds are when it comes to cooking meat. There used to be a cookery prog called "Two Fat Ladies", both of them ever so upper crust accents. One of them was showing how to do Beef Wellington (MY favourite dish, BTW) and when she came to put it in the oven she said something like "Put it in for .. if you want it rare, 20 minutes. If you want it more well cooked ... then I shouldn't bother." Priceless!

I was just grateful he didn't ask for it boiled <g>

My grandmother used to cook beef, potatoes and carrots together and they were done when you couldn't tell with your eyes closed which were which.

My uncle claimed Britain established an empire because they were seeking sun and food.