I didn't know that there was just "blue"

It was barely browned on the exterior and looked difficult to chew. I didn't try it for fear of a digestive issue.

For me...raw is associated with sushi and veggies.

Yikes!! My mother and I do enjoy our beef on the rare side of things (we don't eat it often, because we know it's bad for us, but.... it's so good!) but that "blue" version sounds horrifying.

We used to eat raw beef, very thinly sliced, on top of rice. With a raw egg.

I would now like everyone to know that I ate panzanella caprese for lunch with my black cherry tomatoes, my basil, my bread, and well, normal mozzarella. I was going to tell you that I no longer smell like vinegar, but like basil, but that's not actually true. I still smell like vinegar, just balsamic instead of white.

How rare I like my steak depends on the cut of meat. Raw is good if it's really tender, nsm if there's connective tissue involved.

With a raw egg.

Oh, I do miss the days of homemade egg nogg with raw eggs.

I also have a new addiction to the Planters "special" almonds roasted in olive oil and sea salt.

DH and I read the Michael Pollan book (the short one--anyone read it or his earlier food-related books?) and we are trying to eat all healthy and non-processed and stuff. I had ham and mustard on a whole-wheat pita. It was yummy, although I forgot to bring my baby carrots to go with it.

I eat so terribly. Today for lunch I had a banana and some animal crackers.

I love a good steak tartare with toast points.

yum yum carpaccio!

I've heard of black and blue, which seems to basically be burned on the outside, raw on the inside. I didn't know that there was just "blue"

Charred out/raw in is often called Pittsburgh.