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The Water Cooler
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Filet Mignon
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<blockquote data-quote="okiebertt" data-source="post: 1674732" data-attributes="member: 638"><p>I guess I'm one of the wussy boys, I'll take my steak (or any other meat) done. Rare is just one of those fancy words (probably French) for raw. With all the food borne illnesses I read about, I'm not taking a chance on a bloody steak. There are good reasons why the FDA and USDA recommend minimum safe internal temperature for meats.</p></blockquote><p></p>
[QUOTE="okiebertt, post: 1674732, member: 638"] I guess I'm one of the wussy boys, I'll take my steak (or any other meat) done. Rare is just one of those fancy words (probably French) for raw. With all the food borne illnesses I read about, I'm not taking a chance on a bloody steak. There are good reasons why the FDA and USDA recommend minimum safe internal temperature for meats. [/QUOTE]
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