We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Assigned to bring a large platter of cold red meat to an outdoor supper party last weekend.
Decided to bring a platter of almost-carpaccio - thick Costco New York Strip grilled very rare - just a few minutes per side to sear it, cooled off, then sliced thin with my amazing meat knife. Although we love carpaccio, not everybody does so I sometimes fake it by sizzling the surface for about 3 minutes per side.
Decorate at time of serving with salt and pepper, some shaved Parmesan, and a splash of truffle oil and serve the platter on a bed of arugula or dandelion. Nice treat.
Photo shows one way it can be done. Yes, lemon can be ok with rare meat. Italians do like that. I'd say either truffle oil or lemon - not both.