We carnivores have our own preferences when it comes to how we want our steaks to be grilled: rare, medium rare, medium, or well done. Before that, though, we make sure we have the cut that is just right: filet, ribeye, strip, T-bone/porterhouse, or sirloin.
Today, 16 different cuts of steak (me included) were grilled. No matter how hard each steak cut wished to be grilled rare, the cooks wanted them all medium to well done. It's not exactly a bad thing for all of the steak cuts; how we were grilled actually helped to get the flavor out, almost to the point of charring. The bottom line is that each steak is cooked enough, ready for the October celebration!
Below: (1) Steaks aka thesis groups (2) condiments, garnish, flavoring aka thesis project (3) party time! [Wow, incoherent images in one collage. Tsk. I need more than my REM sleep tonight.]
Pardon the metaphor, it's a metaphor of the hungry! Haha.
My group's defense wasn't exactly exemplar or stellar but we couldn't be more satisfied about how everything fell into place, even if some needed a bit of adjusting. October graduation, here I come! :)
CONGRATULATIONS! :D
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