>>281342959
like
ordering a medium rare steak, but it clearly doesn't adhere to the "red and warm center", instead it is "red and cool center"
more rare than expected
and you are too polite to ask to throw steak back onto pan for less bloody meat because you ordered that steak medium rare in the first place not because you like bloody meat, but because it is more socially acceptable to eat steaks at lower points of doneness when in truth you would prefer a more well done steak because you enjoy the charry sort of cooked meat flavor in exchange for the softer texture offered by less cooked meats and you're eating at an applebees so if the steak were sent back you fear the people who annoy you cooking your steak might spit on it so you ontinue to eat the steak, but the texture is springier than you like it and it would be a little less springy if it had been cooked a little longer and you're holding back a gag because you are a "texture person" when it comes to foods and the texture of visceral fat and sinew causes you to have to chew on it longer and the idea of chewing on bloody meat for extended periods of time to be able to swallow it creeps into your mind and further causes you to wanrt to gag , but then you remember that that isn't actually blood in the meat it's what's called "myoglobin" as opposed to "hemoglobin" and this has some probability because animals are bled out when slaughtered so how much blood is actually in that steak? who knows, the juices are red looks like blood to me
fool me once, shame on me
fool me twice, shame
on
YOU
