This weekend, while partaking in the Buckhead Restaurant Week festivities, I found myself sitting in the Palm Restaurant over by Lenox Mall. As is often the case in some of the more pricier restaurants in town, me and my companion found ourselves to be in the minority in terms of race (and age - we were definitely some of the youngest patrons too). While considering my order, I noticed that most of the tables around me were either ordering the steak or already had their sizzling piece of meat sitting on the table. So, when in Rome . . . I ordered the steak too . . . medium well.
Now, ordering a medium well steak wasn't out of the norm for me. That's my usual temperature selection. Actually, when I was younger, I used to order it well done. Damn near burnt. But, I remember a few years ago hearing someone say that having your steak prepared well done pretty much cooks all of the flavor out. So, I took it down a peg. But, as I've always noticed (and joked about amongst my friends), my more fairer-skinned co-diners, almost to a man (or woman), were opting for the rare or medium rare temps on this evening. WHY??
The obvious answer is simply individual preference. But, is it really that simple?? I mean, there's a chance that maybe me and my social circle are not the best test sample. However, we can't ALL be tripping, can we?? I don't think so. Based on the results of the super scientific surveys that I've conducted on my personal Twitter and Facebook pages, African-Americans don't seem to be too fond of bloody meat on their plates. What's the reason though??
Is it the blood?? Is there some kind of internal physiological difference in our taste palates?? Is it possible that we just don't know how to properly enjoy a good steak??
What do you think?? Leave your comments below.
Til we eat again.