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I love a medium-rare steak. I can go with medium, but I prefer more pink than that. However, I always misjudge when to take the steak off the Foreman. I check it and it is rare and then when I check it a little bit later it is medium-well. I get so frustrated. My goal is to make a steak that it medium-rare.
Maleficent, I will have to try your touch test. I usually cut it, but that lets some of the juice out. That is equally bad.
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I heard you sold it
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