About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Monday, September 11, 2006
Get 'Em Young
My wife's 13 year old nephew stayed over with us on the weekend. He was playing in a volleyball championship at the Aquatic Centre and we are a lot closer than where he lives. As the event is over a couple of days, M wouldn't have to get up quite so early.

I went to Gruner's Butcher & Smallgoods to buy some well aged rump steak about 1.5" (4 cm) thick. Whenever we go to M's place, if I want to eat meat that is still pink or rare, I have to do it myself. M's parents consider any colour at all in meat a sign of incomplete cooking, so M has never had a rare or medium steak in his life.

But that was about to change.

We were watching sport on telly together and I casually asked M if he had ever had meat with a bit of pink colour, to which he replied no, so I explained to him all about meat cookery and why people cook meat the way they do and how it affects the taste. Then very innocently I asked if he would consider trying meat that was still pink (medium) and assured him that it would not be red raw. He thought about it for a moment and then agreed after I said we could always cook it some more if he didn't like it.

It wasn't necessary, he tucked away half a kilo (1 lb) of prime rump steak. Told his mum too.
  posted at 3:08 pm

At 9:03 pm, Anonymous Anonymous said...

Is that male bonding at work?

At 10:17 am, Blogger Reb said...

Ahhhhh .... the gentle tinkle of education. Uncle Neil, the guiding light, when all around has the soulcase cooked out of it ;)

At 11:23 am, Blogger neil said...

Hi tanna, I never thought of it that way, but on reflection I believe you're right!

Hi reb, it is a calling, but then many are called, few are chosen.


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