ChimpBottle
Member
There's nothing wrong with preferring medium to well done, but why not just go to Costco and get a cheap steak there to eat? A lot of cuts at fancy restaurants are designed to be eaten at rare to medium-rare, and when you cook past that, you burn up a lot of the enzymes that give it the unique flavor that makes it so expensive in the first place.
It's the equivalent of going to a woodsworker and asking him to make you a beautiful elegant chair out of the finest wood, and then lighting it on fire. It's understandable why many cooks take offense to it, it's their craft.
It's the equivalent of going to a woodsworker and asking him to make you a beautiful elegant chair out of the finest wood, and then lighting it on fire. It's understandable why many cooks take offense to it, it's their craft.