Daddy's Home by Tony Rubino and Gary Markstein for May 12, 2016

Tony and the Rare BevOur Daughter is the official steak cook. So we get it perfectly done every time.Shhh, don’t tell anybody, but its the only thing she can cook.

Who wants cheese on these hockey pucks?.@Tony“Well done?”.NO! Done well and well done is not.

Yeah, never could figure out why ruined meat is called “well done.”

Steak should be warm in the middle, I suppose, as long as it’s still red…. and brown to black on the outside, and no longer mooing. Sorry, but no marinades, no cures, no liquids … or salt, which draws out liquid…before cooking…a little salt-free dry rub can be OK…. and afterward, rock out…but I’ll still take mine plain.

Oh but I want my chicken done well. And while I understand that some are on a salt-free (low sodium) diet, salting the meat for at least 2hrs prior to cooking will lock in moisture and the meat can be cooked longer without drying out. Using coarse salt will mean using less salt and no salt is required when it is served.But any thing can be overcooked. Chew on that for awhile.

@TonyRare, very rare.

Done Tony, but not burnt!!!

If you’re cooking them Tony, perhaps I should ask for medium raw.

Definitely rare! Although in a restaurant I usually ask for medium rare just to make sure the outside is sufficiently cooked.

By the way, there’s no apostrophe in “theirs” (or “yours”, “ours”, “hers” or “its”).

Well done? I would rate this toon that, but steaks MedRare.

This old A&J sums up my answer and homefront.

http://www.gocomics.com/arloandjanis/2011/05/14

@Tony Yes well done but not that well done! I tried asking for med well in a restaurant but it came med rare so I just stick to well done. My honey tells them to burn it if they have to.

@Tony: rare please.

@Tony

I don’t want it still crawling around on my plate, but maybe bleeding just a bit from the center. Except for ground beef, I want that cooked to at least medium…

Not I, Ed Crankshaft!