Has anyone else noticed that medium-rare seems more rare than it used to be? i used to think that medium-rare was perfect, but sometimes these days it's just too damn rare. And it is highly correlated with how nice the place is. Medium is still too welldone. Lately, I have been asking for the chef to "split the difference" between medium and medium-rare.

I really don't think it's my tastes changing. Can anyone back me up on this?