Rare Steak Quotes

Yeah, okay. You're right. I was having dinner with Zombie Carl the other night. You know, steak, rare, and a bottle of vintage type A. He told me all his secrets, but too bad for you I promised him I wouldn't tell. In exchange I asked him to gather his best undead buddies and stalk me through my friend's yard. And oh, yeah, it was totally fine if they wanted to use me as an all-night-dinner buffet, because having organs is SO last year.

Asshole.” “Just for that, I expect you to wrap that dirty mouth of yours around my cock tonight.” He narrowed his eyes on me. I couldn’t believe he’d just said that to me in a fancy restaurant where anyone might overhear. “Are you kidding?” “Babe,” he gave me a look that suggested I was missing the obvious, “I never kid about blowjobs.” Our waiter had descended on us just in time to hear those romantic words and his rosy cheeks betrayed his embarrassment. “Ready to order?” he croaked out.“Yes,” Braden answered, obviously uncaring he’d been overhead. “I’ll have the steak, medium-rare.” He smiled softly at me. “What are you having?” He took a swig of water. He thought he was so cool and funny. “Apparently sausage.” Braden choked on the water, coughing into his fists, his eyes bright with mirth as he put his glass back on the table. “Are you okay, sir?” The waiter asked anxiously. “I’m fine, I’m fine.

Pure joy is rare. That’s why for every meal I eat a really bloody steak.

Are you suggesting I’m working with the zombies? That I paid them to pretend to attack me so that I’d trick you into letting me join you?”“Did you?” Mr. Holland demanded.“Yeah, okay,” I said in a sugar-sweet tone. “You’re right. I was having dinner with Zombie Carl the other night. You know, steaks, rare, and a bottle of vintage type A. He told me all his secrets, but too bad for you I promised him I wouldn’t tell. In exchange I asked him to gather his best undead buddies and stalk me through my friend’s yard. And oh, yeah, it was totally fine if they wanted to use me as an all-night dinner buffet, because having organs is so last season.

Maybe when parents name their children they do it from the perspective of wishful thinking. Like when you go to a restaurant and ask for a rare steak, and even though there is no universally agreed definition of the word rare, you hope you get exactly what you want.

My mom was never the type to write me long letters or birthday cards. We never got mani-pedis together, she never gave me a locket with our picture in it. She wouldn't tell me I looked beautiful, or soothe me when a boy broke my heart. But she was there. She kept me safe. She did her best to make me tough. She fed me the most delicious home-cooked meals. For lunch, she'd pack me rare sliced steak over white rice and steamed broccoli. She sent me to private school from kindergarten through twelfth grade. She is still there for me. She will always be there for me, as long as she's able. That's a great mom.

Suddenly revenge is so close he can actually taste it. It tastes like steak, rare.

What?” he asked, finishing the second of his nine-ounce steaks, medium rare. “Why are you looking at me that way?” [...] I sighed theatrically, resting my chin on my cupped hands and bracing my elbows on the table. “You are too gorgeous, you know?” I said it just loud enough that the people who’d been watching us surreptitiously could hear me. Unholy laughter lit his eyes—telling me he’d been noticing the looks we’d been getting. But his face was completely serious, as he purred, “So. Am I worth what you paid for me, baby?” I loved it when he played along with me. I sighed again, a sound that I drew up from my toes, a contented, happy sound. I’d get him back for that “baby.” Just see if I didn’t. “Oh, yes,” I told our audience. “I’ll tell Jesse that she was right. Go for the sexy beast, she told me. If you’re going to shell out the money, don’t settle.” He threw back his head and laughed until he had to wipe tears of hilarity off his face. “Jeez, Mercy,” he said. “The things you say.” Then he leaned across the table and kissed me. A while later he pulled back, grinned at me, and sat back in his chair. I had to catch my breath before I spoke. “Best five bucks I ever spent,” I told him fervently.

Then you can investigate me over dinner." He took her arm, lifting a brow as she stiffened. "I'd think a woman who'd fight for a candy bar would appreciate a two-inch fillet, medium rare." "Steak?" She struggled not to drool. "Real steak, from a cow?" A smile curved his lips. "Just flown in from Montana. The steak, not the cow.

Never trust girls who let themselves be touched right away. But even less those who need a priest for approval. Good sirloin steak – if you’ll excuse the comparison – needs to be cooked until it’s medium rare. Of course, if the opportunity arises, don’t be prudish, and go for the kill

A rare wild rhinoceros on the brink of extinction is probably more satisfied than a calf who spends its short life inside a tiny box, fattened to produce juicy steaks.

As in I’m gonna spank your ass until it’s like a rare steak.

Why didn’t the skeleton cross the road? Because he had no guts. A good steak pun is a rare medium well done. A horse walks into a bar. The bartender says, “Hey.” The horse says, “Sure.

Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a Negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride.

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind.

I love eating meat and she always tried to ruin it. I'd get a rare steak, chew it slowly in front of her, and moo. People like her make you revert back to your worst adolescent behavior. Please say you eat meat.

Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body? It harrumphed and gurgled a bit, wriggled its hind quarters into a more comfortable position and gazed peacefully at them. Its gaze was met by looks of startled bewilderment from Arthur and Trillian, a resigned shrug from Ford Prefect and naked hunger from Zaphod Beeblebrox. "Something off the shoulder perhaps?" suggested the animal. "Braised in a white wine sauce?" "Er, your shoulder?" said Arthur in a horrified whisper. "But naturally my shoulder, sir," mooed the animal contentedly, "nobody else's is mine to offer." Zaphod leapt to his feet and started prodding and feeling the animal's shoulder appreciatively. "Or the rump is very good," murmured the animal. "I've been exercising it and eating plenty of grain, so there's a lot of good meat there." It gave a mellow grunt, gurgled again and started to chew the cud. It swallowed the cud again. "Or a casserole of me perhaps?" it added. "You mean this animal actually wants us to eat it?" whispered Trillian to Ford. "Me?" said Ford, with a glazed look in his eyes. "I don't mean anything." "That's absolutely horrible," exclaimed Arthur, "the most revolting thing I've ever heard." "What's the problem, Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing there inviting me to," said Arthur. "It's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "All right," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur. "Look," said Zaphod, "we want to eat, we don't want to make a meal of the issues. Four rare steaks please, and hurry. We haven't eaten in five hundred and seventy-six thousand million years." The animal staggered to its feet. It gave a mellow gurgle. "A very wise choice, sir, if I may say so. Very good," it said. "I'll just nip off and shoot myself." He turned and gave a friendly wink to Arthur. "Don't worry, sir," he said, "I'll be very humane." It waddled unhurriedly off to the kitchen. A matter of minutes later the waiter arrived with four huge steaming steaks.

Lots of ways to have your steak "Well done, medium rare, rare, bloody or fetch me a club".

A brick could be used as a substitute for the steak my mother-in-law just cooked me. And I asked for medium rare. I wonder what well done would taste and chew like.


As a waiter served their medium-rare steaks and, on multicolored rice, cooked into fetal positions, eight medium-large shrimp, Paul realized with some confusion that he might have overreacted. Staring at the herbed butter, flecked and large as a soap sample, on his steak, he was unsure what, if he had overreacted, had been the cause. It occurred to him that, in the past, in college, he would have later analyzed this, in bed, with eyes closed, studying the chronology of images—memories, he’d realized at some point, were images, which one could crudely arrange into slideshows or, with effort, sort of GIFs, maybe—but now, unless he wrote about it, storing the information where his brain couldn’t erase it, place it behind a toll, or inadvertently scramble its organization, or change it gradually, by increments smaller than he could discern, without his knowledge, so it became both lost and unrecognizable, he probably wouldn’t remember most of this in a few days and, after weeks or months, he wouldn’t know it had been forgotten, like a barn seen from inside a moving train that is later torn down, its wood carried elsewhere on trucks.

A rare wild rhinoceros on the brink of extinction is probably more satisfied than a calf who spends its short life inside a tiny box, fattened to produce juicy steaks. The contented rhinoceros is no less content for being among the last of its kind. The numerical success of the calf’s species is little consolation for the suffering the individual endures.

Mel? Are you nervous about—you know—giving birth?” “Not at all. You know why, big fella? Because I’m meeting John Stone at Valley Hospital, and if everything goes to hell, I’m having a big fat epidural. Afterward, I’m having a rare steak and a tall beer.” “Mel,” he said, running a hand down her hair onto her shoulder. “I want you to have the epidural.” “Jack—are you nervous?” “Oh, baby, nervous doesn’t touch it. You’re my whole world. I don’t think watching you hurt is something I can do. But I gotta be there, you know?” She smiled and shook her head. “You know how you always said I should trust you? Well, now it’s time for you to trust me. I know what I’m doing, Jack.” “Yeah. Well, that makes one of us.” When

The deer in Fire Island are so cheeky, insouciant in the way of West Side Story Jets, standing their ground, cigarettes rolled in their shirtsleeves, whistling a tune, singing an expletive-free song of defiance. Someone could so easily shoot them. Venison steak is best cooked rare and served with cherries, figs, or forest berries. Some meats do enjoy sweet things.

When I met Oodgeroo, I met my mother: not just Dossie’s poise, eyes and Lindt-like skin, but the funny-bugger with a steak knife, buried, a serrated intensity that unsettled me—a boy of elocution lessons and an easier ride,      25 a man of lighter brown travelling, whose tab of overt intolerance came in at insults and one lost girlfriend. I wasn’t there when indignity did its daily round—rarely blunt, rather, a pointed      30 needling that cut near the core, left wounds that broke their stitches every morning I did know that the sharp steel about Oodgeroo was also about my mother. On campus—

Babe"-he gave me a look that suggested I was missing the obvious-"I never kid about blowjobs." The sound of someone choking brought my head up. Our waiter had descended on us just in time to hear those romantic words, and his rosy cheeks betrayed his embarrassement. "Ready to order?" he croaked out. "Yes," Braden answered, obviously not caring that he had been overheard. "I'll have the steak, medium rare." He smiled softly at me. "What are you having?" He took a swig of water. He thought he was so cool and funny. "Apparently sausage." Braden choked on the water, coughing into his fist, his eyes bright with mirth as he put his glass back on the table. "Are you okay sir?" the waiter asked.

As the steak sizzled, she removed an envelope from her apron pocket. “While that’s cooking, I wanted to share with you all a letter I received from Nanette Harrison in Long Beach. Nanette writes, ‘Dear Mrs. Zott, I’m a vegetarian. It’s not for religious reasons—it’s just that I don’t think it’s very nice to eat living things. My husband says the body needs meat and I’m being stupid, but I just hate thinking an animal has given up its life for me. Jesus did that and look what happened to him. Sincerely yours, Mrs. Nanette Harrison, Long Beach, California.’ “Nanette, you’ve brought up an interesting point,” Elizabeth said. “What we eat has consequences for other living things. However, plants are living things too, and yet we rarely consider that they are still alive even as we chop them to bits, crush them with our molars, force them down our esophagi, and then digest them in our stomachs filled with hydrochloric acid. In short, I applaud you, Nanette. You think before you eat. But make no mistake, you’re still actively taking life to sustain your own. There is no way around this. As for Jesus, no comment.

Cook," said Stubb, rapidly lifting a rather reddish morsel to his mouth, "don't you think this steak is rather overdone? You've been beating this steak too much, cook; it's too tender. Don't I always say that to be good, a whale-steak must be tough? There are those sharks now over the side, don't you see they prefer it tough and rare? What a shindy they are kicking up! Cook, go and talk to 'em; tell 'em they are welcome to help themselves civilly, and in moderation, but they must keep quiet. Blast me, if I can hear my own voice. Away, cook, and deliver my message. Here, take this lantern," snatching one from his sideboard; "now then, go and preach to 'em!" Sullenly taking the offered lantern, old Fleece limped across the deck to the bulwarks; and then, with one hand dropping his light low over the sea, so as to get a good view of his congregation, with the other hand he solemnly flourished his tongs, and leaning far over the side in a mumbling voice began addressing the sharks, while Stubb, softly crawling behind, overheard all that was said. "Fellow-critters: I'se ordered here to say dat you must stop dat dam noise dare. You hear? Stop dat dam smackin' ob de lips!

don’t want to pick saskatoons ever again,” she said in a small, fearful voice. “Now, honey, don’t you worry none,” Nick told her in an exaggerated drawl. “You’ve been picking berries here for years and never saw any ole bears until today.” He winked at her. “Besides, I don’t think that grizzly was after Miss Elizabeth. I think it was more interested in her basket of berries.” “Then why’d you kill it?” Sara asked, looking a little less fearful. “I saw that there grizzly, and I thought to myself, bear steaks! I sure do love bear steaks. And since your pa don’t let me keep any bears in the barn, I rarely get to eat any.” Sara laughed, and color returned to her cheeks. “Silly Nick. You can’t keep bears in the barn!” “Well, maybe not. But I couldn’t let an ole bear frighten a pretty little lady like Miss Elizabeth, now could I?” Elizabeth’s heart lightened at the compliment, but she pretended not to hear. As Nick reassured the child, she could feel the strain inside her ease. “We’ll get that bear’s head stuffed and mounted,” Nick continued. “Then Miss Elizabeth can hang it in her bedroom.” “Don’t you dare,” Elizabeth exclaimed in mock horror. “I’d never be able to sleep!

As the steak sizzled, she removed an envelope from her apron pocket. “While that’s cooking, I wanted to share with you all a letter I received from Nanette Harrison in Long Beach. Nanette writes, ‘Dear Mrs. Zott, I’m a vegetarian. It’s not for religious reasons—it’s just that I don’t think it’s very nice to eat living things. My husband says the body needs meat and I’m being stupid, but I just hate thinking an animal has given up its life for me. Jesus did that and look what happened to him. Sincerely yours, Mrs. Nanette Harrison, Long Beach, California.’ “Nanette, you’ve brought up an interesting point,” Elizabeth said. “What we eat has consequences for other living things. However, plants are living things too, and yet we rarely consider that they are still alive even as we chop them to bits, crush them with our molars, force them down our esophagi, and then digest them in our stomachs filled with hydrochloric acid. In short, I applaud you, Nanette. You think before you eat. But make no mistake, you’re still actively taking life to sustain your own. There is no way around this. As for Jesus, no comment.” She turned and, jabbing the steak out of the pan, the dripping juices a bloody red, looked directly into the camera. “And now a word from our sponsor.

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

Just as the two of them finished their plump white asparagus spears in white sauce, they were served a selection of grilled vegetables. To think that onions could become so sweet and rich simply by grilling them! Rika had never been a fan of shishito peppers, but the ones on the plate in front of her were fragrant, with a gentle taste. Before she knew it, she'd devoured many more vegetables than she had the other night in that Japanese bistro, just a few dozen meters from here. She was fairly sure that the red meat being cooked on a section of the hotplate not far from where they were sitting was for them. Eventually, clear juice began oozing from its surface. Even the smell of the melting fat was appealing and mild--- not aggressive or meaty. She watched transfixed as the red turned to pale pink, as the white fat grew translucent. The meat was cut up and served to them in pieces. Rika imagined it would be steaming hot, but when she brought one of the chunks to her lips, she found it to be just the right temperature. The comfort it brought was that of a warm, affectionate tongue entering her mouth. When she bit into the aromatic seared surface of the meat, the juice from the moist, rare sections came seeping out, making the lining of her cheeks tremble. A blood-colored filament flickered across her vision. 'Apparently the garlic-butter rice here is truly out of this world. They use plenty of butter, as well as the leftover meat juices.' Rika was looking at the rice cooking on the hotplate as she spoke. Cloaked in their mantle of amber butter, the grains shimmied and danced before her eyes. There was a sizzle as the chef poured on some soy sauce, and then the short, spirited tango was over. Bowls of the glistening bronze rice appeared before them. Swathed in meat juice and butter, each and every grain shone potently. The rich, heady aroma of the soy sauce stoked Rika's appetite. The garlic singed to a deep brown unleashed a perilous bitterness and astringency across her palate. Slippery with fat, the rice slid across the plane of her tongue and down her throat. The meat she'd eaten before had been fantastically flavorsome, but this rice that had absorbed its juices was truly formidable in its taste. With each movement of her jaw, she felt a new lease of power surging up her body. The sense of fullness brought on a comfortable lethargy, and Rika felt she could happily drop off right at that moment.

Foreign locations often presented problems to the caterers. The British crews rarely ate any local foods ‘Call this proper food?’ you’d hear the cry go up, ‘We want steak pudding, sausage and mash and treacle sponge with custard.’There was one day when something went wrong in Egypt and word reached us mid-morning that there wouldn’t be any lunch. Cubby knew he’d have a revolt on his hands, and so – somehow – gathered together huge great cooking pots, bundles of pasta and meat, and made a wonderful pasta with meatballs and sauce. He served it up to the boys and girls himself too. Cubby liked nothing better than to cook, and the crew liked nothing better than to eat. You can see why everyone loved Cubby so much – and he was ‘Cubby’ to everyone. There was no ‘Mr Broccoli’ on his set.

Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked. An internal temperature variance of just a few degrees can mean the difference between juicy and dry. My rule of thumb for cooking a large roast is once its internal temperature hits 100°F, it’ll start climbing at a rate of about a degree a minute, if not faster. So if you’re aiming for medium-rare, around 118 to 120°F, then know that you’ve got about 15 minutes before it’s time to pull. Large roasts carry over about 15°F, while steaks and chops will carry over about 5°F, so account for this any time you pull meat off the heat.

You're insatiable." "You're carnivorous." "You're a tart-lette." "A wolf." "A rose." "A steak, bloody and rare.

We’ve worked together for years, and I don’t even know your favorite food.” That was a lie. I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind. I would never tell her any of that, though, because if there was one thing sure to send Sloane Kensington running, it was the possibility of intimacy.

What troubles me most about my vegetarianism is the subtle way it alienates me from other people and, odd as this might sound, from a whole dimension of human experience. Other people now have to accommodate me, and I find this uncomfortable: My new dietary restrictions throw a big wrench into the basic host-guest relationship. As a guest, if I neglect to tell my host in advance that I don’t eat meat, she feels bad, and if I do tell her, she’ll make something special for me, in which case I’ll feel bad. On this matter I’m inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners. Even if the vegetarian is a more highly evolved human being, it seems to me he has lost something along the way, something I’m not prepared to dismiss as trivial. Healthy and virtuous as I may feel these days, I also feel alienated from traditions I value: cultural traditions like the Thanksgiving turkey, or even franks at the ballpark, and family traditions like my mother’s beef brisket at Passover. These ritual meals link us to our history along multiple lines—family, religion, landscape, nation, and, if you want to go back much further, biology. For although humans no longer need meat in order to survive (now that we can get our B-12 from fermented foods or supplements), we have been meat eaters for most of our time on earth. This fact of evolutionary history is reflected in the design of our teeth, the structure of our digestion, and, quite possibly, in the way my mouth still waters at the sight of a steak cooked medium rare. Meat eating helped make us what we are in a physical as well as a social sense. Under the pressure of the hunt, anthropologists tell us, the human brain grew in size and complexity, and around the hearth where the spoils of the hunt were cooked and then apportioned, human culture first flourished. This isn’t to say we can’t or shouldn’t transcend our inheritance, only that it is our inheritance; whatever else may be gained by giving up meat, this much at least is lost. The notion of granting rights to animals may lift us up from the brutal, amoral world of eater and eaten—of predation—but along the way it will entail the sacrifice, or sublimation, of part of our identity—of our own animality. (This is one of the odder ironies of animal rights: It asks us to acknowledge all we share with animals, and then to act toward them in a most unanimalistic way.) Not that the sacrifice of our animality is necessarily regrettable; no one regrets our giving up raping and pillaging, also part of our inheritance. But we should at least acknowledge that the human desire to eat meat is not, as the animal rightists would have it, a trivial matter, a mere gastronomic preference. By the same token we might call sex—also now technically unnecessary for reproduction—a mere recreational preference. Rather, our meat eating is something very deep indeed.

He groaned. She groaned. They both groaned as he played with the nipple. There were no words exchanged between them, nothing but soft pants and moans of pleasure. And the splash as something hit the water. Then another something. The faint echo of a gunshot froze him. Shit. Someone was fucking shooting at them. “Take a deep breath,” was the only warning he gave before yanking Arabella underwater where they’d prove a more difficult target. Wide eyes met his under the surface. Kind of hard to explain. Only his great-uncle Clive had ever inherited the famous Johnson gills. Hayder got great hair. Since he couldn’t explain why it appeared he wanted to drown her, he kicked off. With her in tow, he scissor-kicked to the deep end of the pool by the waterfall. Having explored this place many a time when working off some energy, he knew the perfect spot to shelter while he figured out where the shooter was. And then we’ll catch ’em and eat ’em. It seemed Hayder wasn’t the only one peeved at the interruption. But still… We don’t eat people. Such a disappointed kitty. But catch the hunter and we’ll order the biggest rare steak they have in stock. With the red sauce stuff? A double order of the red wine reduction, he promised. Lungs burning, Hayder dragged them to the surface, behind the filtering screen of water cascading from above. The little hidden grotto made a great hiding spot. The shooter would have a hard time targeting them, and the water would also slow the bullet and throw off its aim. He knew they were more or less safe for the moment, but she didn’t. Soaked and scentless didn’t mean Hayder couldn’t sense the fear coming off Arabella. She remained tucked close to him, for once not sneezing. Small blessing because one of her ginoromous achoos might have caused quite the amplified echo. “Was someone shooting at us?” she whispered in his ear. Kind of funny since nothing could be heard above the falling splash of water “Yes. Someone was trying to get us.” Which meant heads would roll with whoever was on duty for security today. Exactly how had someone made it on to pride land with a loaded weapon? What kind of cowards hunted shifters with bullets? The kind who thought it was okay to beat a woman. Grrrr. Man, not lion, made the sound. It was also the man who made sure to tuck Arabella as deep as he could into the pocket, using himself as a body shield just in case the gunman got a lucky shot. The crashing of water, not to mention the echoes created by the recess, made it impossible to gauge what happened outside their watery grotto. Did the shooter approach? Did he know where they’d gone? Would he stick around long enough for Hayder to hunt him down and slap him silly? Only one way to find out.

He groaned. She groaned. They both groaned as he played with the nipple. There were no words exchanged between them, nothing but soft pants and moans of pleasure. And the splash as something hit the water. Then another something. The faint echo of a gunshot froze him. Shit. Someone was fucking shooting at them. “Take a deep breath,” was the only warning he gave before yanking Arabella underwater where they’d prove a more difficult target. Wide eyes met his under the surface. Kind of hard to explain. Only his great-uncle Clive had ever inherited the famous Johnson gills. Hayder got great hair. Since he couldn’t explain why it appeared he wanted to drown her, he kicked off. With her in tow, he scissor-kicked to the deep end of the pool by the waterfall. Having explored this place many a time when working off some energy, he knew the perfect spot to shelter while he figured out where the shooter was. And then we’ll catch ’em and eat ’em. It seemed Hayder wasn’t the only one peeved at the interruption. But still… We don’t eat people. Such a disappointed kitty. But catch the hunter and we’ll order the biggest rare steak they have in stock. With the red sauce stuff? A double order of the red wine reduction, he promised. Lungs burning, Hayder dragged them to the surface, behind the filtering screen of water cascading from above. The little hidden grotto made a great hiding spot. The shooter would have a hard time targeting them, and the water would also slow the bullet and throw off its aim. He knew they were more or less safe for the moment, but she didn’t. Soaked and scentless didn’t mean Hayder couldn’t sense the fear coming off Arabella. She remained tucked close to him, for once not sneezing. Small blessing because one of her ginoromous achoos might have caused quite the amplified echo. “Was someone shooting at us?” she whispered in his ear. Kind of funny since nothing could be heard above the falling splash of water “Yes. Someone was trying to get us.” Which meant heads would roll with whoever was on duty for security today. Exactly how had someone made it on to pride land with a loaded weapon? What kind of cowards hunted shifters with bullets? The kind who thought it was okay to beat a woman. Grrrr>/I>. Man, not lion, made the sound. It was also the man who made sure to tuck Arabella as deep as he could into the pocket, using himself as a body shield just in case the gunman got a lucky shot. The crashing of water, not to mention the echoes created by the recess, made it impossible to gauge what happened outside their watery grotto. Did the shooter approach? Did he know where they’d gone? Would he stick around long enough for Hayder to hunt him down and slap him silly? Only one way to find out.

I couldn’t remember if Michigan was famous for steak or if that was Kansas. Geography was never my strong suit.” “Don’t ask me. If it isn’t in one of the six boroughs, I don’t know much about it. Sure, I’d like to go to Hawaii, the Bahamas, maybe Guadalupe, but aside from that, the only place I want to be is New York.” “Gina, there are only five boroughs—” “You forgot Florida. You’ve heard of the South Bronx; Florida is the South Manhattan. Don’t you know anything?” Rosalie cut into the perfect steak—so rare, you could save it with sutures—and took a bite, nearly groaning in ecstasy. She’d never known how good it could feel to be able to taste food again. A trickle of blood dripped onto her chin, and she laughed.

Now it’s becoming clear that even the saturated fat found in a medium-rare steak or a slab of butter—

The living have love for the dead, but the dead have no love for the living. I ought to know, because I’d like the steak—medium rare—mashed potatoes, green beans, and a salad on the side. And some rolls and butter would be great, thanks. Separate checks, by the way.

A love like mine is rare. So is the steak I just sent back to the kitchen. But you’d damn well better not send my love back.

What’s going to happen to Wes?” She lifted her eyes steadily to her brother’s, but she didn’t answer at once. “I don’t know. He’s admitted himself into a drug treatment program.” “Why?” Bud asked. Again she paused. “For drug treatment. It’s not unusual for some of those traders to get hooked on... You know... Uppers?” It was stated as a question. And Preacher thought, it was meth. It wasn’t a little bitty innocent drug. “And you couldn’t do anything about that?” “Like what, Bud?” she returned. “I don’t know. Like help him with that. I mean, what did you have to do?” Paige put down her fork and glared into her brother’s eyes. “No, Bud. I couldn’t help with that. It was completely beyond my control.” Bud tilted his eyes toward his lettuce, stabbed a piece with his fork and muttered, “Maybe you could’ve kept your stupid mouth shut.” Preacher’s fork went down sharply. And Preacher, who rarely used profanity and only in the most heated moments, said, “You’re fucking kidding me, right?” Bud’s eyes snapped up to Preacher’s face. His jaw ground and he scowled. “She tell you she had six thousand square feet and a pool?” Preacher glanced at Paige, Paige glanced at Preacher and then swiveled her eyes slowly to Bud. She spoke to Preacher while she looked at Bud and said, “My brother doesn’t understand. The size of the house you live in has nothing to do with anything.” “The hell,” Bud said. “I’m just saying, there are times to keep your mouth shut, that’s all I’m saying. You had it fucking made.” It took every red blood cell in Preacher’s body to stay in his chair. He wanted to shout, He beat her up in the street in front of me! He killed their baby with his foot! He was squeezing and releasing his fork with such tension, he was unaware he was bending it. It wasn’t his right to speak out; he was a guest. He didn’t see himself as Bud’s guest, he was Paige’s guest. He got a sick feeling in his stomach at the thought he could’ve dropped her here for a visit, alone. He felt his blood pressure going up; his temples were pulsing. “Bud, he was abusive.” “Jesus Christ, you had a few problems. The guy was loaded, for Christ’s sake!” Preacher thought he might explode, his heated blood was expanding so fast. He could hear his own heartbeat. And he felt a small, light hand on top of his coiled fist. He raised his eyes and met the dull, nervous stare of Paige’s mother, pleadingly looking at him from across the table. “Bud doesn’t mean exactly that,” she said. “It’s just that we’ve never had a divorce in the family. I raised the kids to understand, you have to try to get beyond the problems.” “Everyone has problems,” Gin said, nodding. Those same eyes. Begging. Preacher didn’t think he could do it. Sit through it. He was pretty sure he’d never get to the steak without shoving Bud up against the wall and challenging him to keep his mouth shut through something like his fists. The struggle was, that was like Wes. Get mad, take it to the mat. Beat the living shit out of someone. Someone you could beat into submission real easy. “They weren’t problems,” Paige said insistently. “He was violent.” “Aw, Jesus Christ,” Bud said, lifting his beer. A

If you’re a Cabernet Sauvignon loyalist, you might want to consider ordering your steaks rare or medium-rare.

The least likely person you’ll see in church is a single twentysomething male. He is as rare at church as a vegan at a steak house.

Astolaine Bombast, catalogue woman, ordered up like a rare steak, 'plees make shore she is pritty and a whyt gurl if you have enny'. Well, she's pritty enough for homesteading but takes no ribbons at the fair. After three dead babies that fellow wanted his money back, pack her up in a box and ship her east to the wife factory.

hatch our survival plan in the coolest place we could find. We made our way into the cluttered room at the windowed front of the deckhouse—what our boat builders back in Hong Kong called the “lavish grand salon” in their sales brochures. With us, it was more like the messy rumpus room. True, the room had, as advertised, “a curved couch, sleek teak paneling, and hardwood cabinetry with a built-in sink.” But the sink had dirty dishes and empty soda bottles in it, the paneled walls were cluttered with a collection of my parents’ favorite treasures (including a conquistador helmet, a rare African tribal mask, a grog jug shaped like a frog, a rusty cannonball from a Confederate gunboat, a bronze clock covered with cherubs that probably belonged to King Louis XIV, and, in a glass shadow box, a rusty steak knife from the Titanic). There were assorted trinkets, necklaces, and coconut heads suspended from the ceiling. Add a heap of scuba and snorkel gear and assorted socks, shoes, and T-shirts on the floor (the floor is our laundry basket), and our grand salon looked more like a live-in recycling bin. “Have we even seen a map for this treasure hunt?” asked Beck. “Nope. Dad just said we needed to be in the Caymans.” “Then we need to find his map.

And how would sirs like their steak?” “Rare,” said Ford. “So rare a vet with some shock paddles could revive it.

She decided to start them off with a Sweet Corn Bisque with Crab "Souffle." The pureed texture of this deeply penetrating soup gave it a rich, suede-smooth mouth-feel, and the stack of jumbo lump crabmeat mounded in the center, warm and bound together with a whisper of mayonnaise and coriander, told someone immediately that you were excited they came. The main course would be center-cut Filet Mignon in a Grand Marnier Reduction, with Chestnut Mashed Potatoes and Green Beans Amandine. Romantic encounters had been preceded by bold yet classically inspired meals like this since Casanova's day. She advised Pettibone in no uncertain terms that the steaks needed to be done just to the brink of medium-rare, then finished with butter and allowed to carry-over cook their last five minutes for the best results. Dessert would be a delicate Flan with Sauternes Caramel, a velvety, infused custard that finished with a rapturous, dulcet swirl of caramel on the tongue.

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad.

Pinky Pig by Maisie Aletha Smikle Pinky pig is big Pinky wears no wig Pinky likes to wallow Pinky’s wallow makes her cotton white hair butter yellow The butcher comes calling Pinky started bawling I ain't your bacon I ain't your ham I ain't no steak I ain't no loin called Sir Am just a pig Called Pinky Don't use me for steak I take too long to bake Am not fit for a cake My life is at stake But all you need is steak Steak rare Steak medium Steak well done See I ain't none I ain't rare I ain't medium I ain't well done It's the season To be butchered and eaten But I ain't your steak to bake Am just Pinky the pink pig

How to eat: “Steak. Medium rare.” How to drink: “Tom Collins, extra lemon, extra ice. Won’t stain if you spill, and won’t get you too drunk.

that later). For each food, you can also see the food safety issue: Pregnancy Off-limits Food List Raw eggs (salmonella) Raw fish (salmonella, campylobacter) Raw shellfish (salmonella, campylobacter, toxoplasmosis) Unwashed vegetables and fruits (toxoplasmosis, E. coli) Raw/rare meat and poultry (salmonella, toxoplasmosis, campylobacter, E. coli) Smoked fish (Listeria) Pâté (Listeria) Unpasteurized (raw) milk (Listeria, campylobacter) Raw milk soft cheese (Listeria) Deli meats (Listeria) Let’s start with an obvious point: some of these foods are not that hard to avoid. Raw poultry, for example, would rarely be served except by accident. Raw eggs may be an occasional salad dressing ingredient, but avoiding them feels like a minor change. Similarly, unwashed vegetables can be easily avoided by washing them, which hopefully you are doing anyway. But other risky foods are more common and more delicious: a rare steak, a turkey sandwich, a nice raw-milk brie. There are five types of infection that are possible from these foods: salmonella, E. coli, campylobacter, Listeria, and toxoplasmosis (actually caused by a parasite, not a bacteria). In fact, three of the five are really no worse during pregnancy than at any other time! Salmonella, E. Coli, and Campylobacter: Proceed with normal caution. Salmonella and E. coli are by far the most common causes of food-borne illnesses. Campylobacter is similar in its effects, although less common. All three bacteria cause basic stomach-flu symptoms: diarrhea, nausea, and vomiting. Unless you are very lucky or have a stomach made of iron, you have probably been sickened by one of these before. It’s unpleasant, sure. But illnesses from these causes are not especially more likely during pregnancy,

Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me. I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm. I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...

Even a rare steak takes time to cook.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

Up next," Henry said, "we have a play on steak-frites. Steak-frites was the first French food I ever had, at a restaurant down the block from ours, back home in Chicago. My dad took me there." Henry remembered the first time he'd been there, squeezing into the tiny tables, the rare steak and the crisp fries, the smell of garlic and butter, the sense that food could transport you far from Damien Avenue. "I've put my own spin on it by using a bulgogi marinade and kimchi butter on the steak, and instead of fries, those are deep-fried batons of garlic mashed potatoes." This was one of his favorite kinds of dishes. From the outside, it looked like a traditional steak-frites, with its melting pat of butter on top, and fries that were thicker than usual but still shaped like fries. But then you started eating, and the flavors were different, and the fries were a totally different texture than what you were expecting.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

I know I’ve been nothing but a pain to you ever since I came here.” “Not true,” I said, kissing her palm. “You’ve helped me and healed me. Fed me more bacon than any one man—or wolf—ought to eat in one sitting…” “Victor…” She laughed at that and I was glad to see the smile on her face. “Come on, it was only three packs.” “But now I got nothing to make BLTs with,” I complained. “So that’s what the lettuce and tomato in the fridge are for,” she said. “I thought maybe they were for salad.” “Salad? No fucking way.” I grinned at her. “I’m a wolf, baby—I can’t live on bunny food.” “How about a steak then?” She looked at the clock on the bedside table. “It’s almost dinnertime and I thought I saw one in there. Let me make you something to eat.” “The only thing I want to eat right now…” I started and saw her creamy cheeks flush red. “Victor…” “Is a big juicy medium rare steak,” I finished. Taylor slapped me on the chest. “Now stop that—you’re making me embarrassed.” “What?” I spread my hands innocently. “I was just saying how hungry I am. So yes, I’d love a steak. Uh, do you know how to cook though?” “I’ve only been a vampire for six years,” she reminded me. “I’m an excellent cook.” “Go to it, then, woman.” I pointed at the door. “Go make me a steak.” “Yes, sir!” She gave me a little salute and giggled, a soft sound that made me want to take her down to the bed and kiss her and tickle her until she made that sound again—as well as a lot of others.

The flavor was as profound and complex as any beef he’d ever tasted. Steak in the States was bland, in need of sauce, but this simply-prepared choice cut was perfectly grilled - seared on the outside, rare and warm internally - helped by hints of lemon and rosemary and coarse salt while letting the flavor of the meat itself dominate. Amazing. Transcendental. Good fucking lord.

It was my father and I that were inseparable. His darling girl; that's what he called me. He understood me- his bright, easily bored, passionate, underdog-defending, in-need-of-large-doses-of-physical-activity-and-changes-of-scenery daughter. And more important than understanding me, he liked me. He was most proud when I took the road less traveled by. It wouldn't be exaggerating to say I lived for the look of delight and surprise in his eyes when I accomplished something out of the ordinary. Beating him at chess. Reading the unabridged version of Anna Karenina when I was ten. Starting a campfire with nothing but a flint and a knife. But now it seemed our father and daughter skins were growing too small. I still craved his attention and approval, but he gave it more sparingly. Our long, rambling conversations about everything and anything- the speed of light, the Cuban missile crisis, how many minutes on each side to grill a perfect medium-rare steak- had petered out, replaced with the most quotidian of inquiries: Is Gunsmoke on tonight? Is it supposed to snow tomorrow? When's the last time the grass was cut?

And she turned and made her way back through to the bar and out to the elevators, leaving Geller sitting on his own, a forlorn figure with a medium rare steak in front of him, a piece of roast salmon on the plate opposite, and a very empty feeling inside.

A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.

He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.

recalled my mother, flushed with wine, pounding the tabletop late one night, saying, “Love? I love a good steak cooked rare. I love my cat, and I love…” My sisters and I leaned forward, waiting to hear our names. “Tums,” our mother said. “I love Tums.

Grilled Tuna, Three Ways The only trick to this dish is to grill the tuna quickly over high heat, so it’s seared outside and rare within. 4 6–8-ounce tuna steaks 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon dark rum Salt and freshly ground black pepper 1. Combine marinade ingredients and rub into both sides of tuna. Cover and let tuna sit about 10 minutes at room temperature. 2. Meanwhile, preheat barbecue. 3. Grill tuna over high heat about 2 minutes per side for rare, brushing occasionally with remaining marinade. Serve hot or cold one of the following ways. • Grilled Tuna with Wasabi: Mix 2 tablespoons wasabi powder (Japanese green horseradish powder) with enough water to form a paste and allow to stand 5 minutes for flavor to develop. • Grilled Tuna with Mango Salsa (see page 101). • Chilled Tuna with Lemon-Dill or Lime-Cilantro Mayonnaise: Combine 1⁄2 cup mayonnaise with 1 tablespoon freshly squeezed lemon juice and 1 tablespoon finely chopped fresh dill; or 1 tablespoon freshly squeezed lime juice and 1 tablespoon finely chopped cilantro. Refrigerate briefly to allow flavors to blend.

Well damn,” Lozen says softly as she saunters over. “Look at the stones on you.” I look at the hunter as I put away the horn. “What are you talking about?” “Staring down a dragon all by yourself.” Lozen grins. “You idiot, you don’t even know how that horn works. For all you know, you could have been telling that dragon that you were a steak dinner, extra rare. With fresh peppercorns. And butter. And cream. Damn, I’m hungry.” “Well, I guess I got lucky.” “I guess so. Idiot.” Lozen punches me on the arm, still grinning. “Now can we get back to bed, please?

tuna siciliana tonno siciliano 2 fennel bulbs 2 oranges, preferably organic ¼ cup extra virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1¾ pounds tuna steak, cut into 4 even pieces 1 tablespoon ground fennel seeds 2 tablespoons Clarified Butter (Chapter 7) or vegetable oil 1 tablespoon sea salt 4 teaspoons aged balsamic vinegar 4 teaspoons Basil Oil (Chapter 7) 1 Preheat the oven to 375°F. 2 Trim the fronds from the fennel bulbs and then cut the bulbs into 8 equal segments. Cut each orange (unpeeled) into 8 sections. 3 In a mixing bowl, toss the fennel and orange with the olive oil and red pepper and season to taste with salt and pepper. 4 Spread the fennel in a shallow baking pan and roast for 20 minutes. Remove the pan from the oven and add the orange. Roast for about 5 minutes longer. Test the fennel for doneness by poking it with a small, sharp knife. When the fennel is done, the knife will meet with no resistance. Set aside the fennel and orange. 5 Season the tuna with fennel seeds, salt, and pepper. 6 Heat a sauté pan over high heat. When the pan is hot, put the clarified butter or oil in the pan. When the butter foams or the oil is smoking hot, sear the tuna on all sides or until rare. This should take 30 seconds on each side for perfectly rare tuna. Remove the tuna from the pan and slice each piece into quarters. 7 Put 4 pieces of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates. Put 4 tuna slices in the center of each plate and season with sea salt. Drizzle the vinegar around the edge of each plate, followed by the Basil Oil. On a trip to Palermo, Sicily, I tasted a lot of fish dishes flavored with some of the traditional flavors of the island: fennel, orange, chiles, basil, and sea salt. When you make this dish, buy high-quality tuna, which can be bluefin, yellowfin, or bigeye tuna as long as it’s as fresh as can be. Cook it only long enough so that the center is still red or cooked to medium rare.

She opened her mouth and sucked on the tip of his tongue. It tasted like the centre of a rare steak, metallic and savoury.