
Originally Posted by
vintageeats
Anybody else have a spouse/SO who prefers their meat to die a second death via overcooking?
Thankfully, no! He prefers it even rarer than I do. I like a crispy char on the outside and at least a little pink on the inside, even a lot pink is OK.
For some reason though, fish always seems to get away from him on the grill. Most stove top/oven cooking methods are a little more forgiving of well done fish. The grill - not so much.
50yo, 5'3"
SW-195
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related