Mashy,
Hi, this robinson give different customers different reason.. My gf told me they said they only sent to top shoppers; They told me they only sent out 50,000 so that the store will not be over crowded...
And I just spent more than 20k with them last year when I moved!!! Got my mattresses and beddings, not to mentioned other household items and apparels.
Re Beef:
If you are craving for Medium Rare which we cant take now, go for medium well instead of well-done. 1. Well done: Grayish-brown with no sign of pink.
2. Medium well: Mostly gray-brown throughout, but with a hint of pale pink inside.
3. Medium: A more pronounced band of pink in the middle of the steak. However, there should still be slightly more gray-brown than pink coloration.
4. Medium rare: Warm and mostly pink to red center. Firm on the outside, soft and juicy on the inside.
5. Rare: Cool or warm red center. It's nearly like raw meat, but obviously cooked on the outside.
6. Very rare or blue: Red, cool, and practically raw. It's barely cooked for the true carnivores amongst us.
7. Raw: not cooked at all.
If you are cooking it, try using a frying pan or the grill pan ( I got mine frin Ikea), very little grease, panfry each side for about 3-3.5mins covered) for a steak that is about 0.5" in thickness. For the grill pan, you can also pany fry 2mins, flip to the other side, then flip back to make the "cross" grill mark on both sides again. Watch the heart to avoid well-done.
For Fillet Mignon (about) 1" or more in thickness, you can lower the fire and fry for 3.5mins one side and about 4mins another.
Marinate: simple, just little salt and worchestershire sauce, rubbed thru the beef for about 20mins. If you like it peppery, ground the fresh black pepper over the steak.
serve with boiled potatoes or salad or baked veg.
Baked veg: selection of veg with different colors, spray little olive oil, sprinkle salt and place in a glass baking dish and place in oven. bake till veg is soft yet not over cooked.
Bon appetito!