MalakaiDemonia said:
Medium Rawr, never tried Blue though. Is having it that rare bad for you? I mean, I know it increases the risk of foodbourne germs...hmmm
[http://www.die2nite.com?ref=Pandenxis]
If you get a reasonable grade meat, and cut, there is a small amount of germs, and all on the outside of the meat. Once it comes into contact with a 400*F+ surface for more than a few seconds it's technically good to eat. The only thing increases is the delicious juiciness. If you can handle a cut that isn't exactly hot, that is.
