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meat-brown all the way,but not dry.spaghetti-angel hair,soft all the way through but not getting slimy like zarok said.gotta watch it while it cooks to get it right-and put salt in the water.

when i grill meat-any meat but especially pork-the rule is low and slow-low heat,cover it and take your time-it comes out moist but done through all the way.

I like pasta a little al dente.
This rare-medium-well-done thing was very exotic for us when I was a boy, now it isn't. We have many kinds of steak, we eat them all well done. I've never tried rare or medium.
Steak tartare anyone?

ive had some tuna and steak tartare-if im eating raw food i want to be very knowledgable about the resteraunt and the quality of their staff and provisions.it was good but not enough to make me want it again

I like steak rare done when the meat is good quality that's wonderful, some blood with fried potatoes yummy!!

In the 90s a very interesting food was served over here in many restaurants: Schnitzels and spaghetti with tomato-sauce as garnishing. They called it Spaghetti alla Bolognese. No shit. We have an other pseudo-Italian food called Milánói makaróni (Macaroni alla Milanese or something like that). It has nothing to do with Milan, it's a Hungarian dish made from mushrooms, tomatoes and pasta.

Spam turned 75 years old not long ago.
http://www.youtube.com/watch?v=XVBnOt3wjiY

thanks for bringing that up