Gotcha! I'll stick with blue then...
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How Do You Like Your Beef Cooked?
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Originally posted by JimmyCracksCorn
It tastes just like beef, but since its a wild animal there's no fat or anything. Just deliciousness.
Anyway, it really depends on the cut of meat.
Fillet mignon: rare, maybe even blue
hamburger: medium
NY strip: medium rare
flank: rare
roast beef: rare
any chuck ('cept ground): well-done, preferably braised
prime rib: medium rare
sirlion:rare
etc.Christianity: The belief that a cosmic Jewish Zombie who was his own father can make you live forever if you symbolically eat his flesh and telepathically tell him you accept him as your master, so he can remove an evil force from your soul that is present in humanity because a rib-woman was convinced by a talking snake to eat from a magical tree...
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As Sloww said, go start another thread.Christianity: The belief that a cosmic Jewish Zombie who was his own father can make you live forever if you symbolically eat his flesh and telepathically tell him you accept him as your master, so he can remove an evil force from your soul that is present in humanity because a rib-woman was convinced by a talking snake to eat from a magical tree...
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See? Beef is good for the eyes.Life is not measured by the number of breaths you take, but by the moments that take your breath away.
"Hating America is something best left to Mobius. He is an expert Yank hater.
He also hates Texans and Australians, he does diversify." ~ Braindead
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I'm from Pittsburgh and I never heard of this
Originally posted by JohnT
I love to do my steaks Pittsburgh style. Essentially the outer portion of the steak is seared before it is thrown on the flame - if you are the sort of person who likes the taste of a char-grilled steak, but seemingly can't get it in anything other than well-done, this steak is for you.You can order it "Pittsburgh style, rare" and you'll get a steak that is crisp on the outside but red on the inside. It is great - I can't recommend it highly enough.
If you go into a steak place and ask for it Pittsburgh style, and they don't know what you're talking about, you're not in a steak place. As far as chains go, I've found that Outbacks actually knows PS, but other places (Texas Roadhouse) are more spotty. Ruth Criss, Mortons, Joes, places like that will know exactly what you're talking about.
Note to self: see above.(\__/) Save a bunny, eat more Smurf!
(='.'=) Sponsored by the National Smurfmeat Council
(")_(") Smurf, the original blue meat! © 1999, patent pending, ® and ™ (except that "Smurf" bit)
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Flubber, these people are not properly distinguishing between food poisoning and infection, two entirely different food-borne illness types.
No, cooking just kills the bacteria. Once the toxins from a large number of E. coli bacteria are in the meat or other food, cooking does little to help unless the food is literally charred. Still, the toxins from the food will only make you nauseous for a few hours. This level of food poisoning is not rare, especially from buffet-style restaurants. The danger is of live bacteria establishing a viable population in the stomach, which then absorbs the toxins produced continually by the bacteria.
E. coli normally reside in the intestines and feed upon the food we eat. About 33% of fecal matter is dead E. coli bacteria (which is also why it is brown), with a few viable ones mixed in (which is why fecal matter is the primary source for infection). The toxins are normally either broken down by enteric enzymes not present in the stomach, or the enteric lining discriminates by some means not available in the stomach and doesn't absorb the toxins. Or maybe both, I dunno for sure.
"Will establish?" No. In my water treatment class the data says otherwise. E. coli normally requires 10k+ viable in the stomach for infection. It is actually difficult to get an E. coli infection. Only giardia among common temperate and subtropical bacteria regularly infects healthy subjects with as few as ten.
The truth is that "as few as 10 surviving [E. coli] bacteria" can establish an infection, but the odds are quite low, even for children and people with weakened gastro or immune systems. If it weren't so, E.coli infections would be universally epidemic and individually nearly continuous. This isn't the case, not even in the worst 3rd world slums.
Again, the occurance of bacterial toxin poisoning from hamburger is not rare, the occurance of E. coli infection from hamburger is quite rare.
There is a chance that the new-fangled acid blockers help the bacteria survive in the stomach, but even then you'd need an order of magnitude more than 10 bacteria surviving cooking to have even a small chance of infection.
edit:it isn't parsing the /url properly, and adding the following paragraph into the link
Code:[url=...][q] blah blah [/q][/url]
Look at that, it is processing the vB code inside a code block!Last edited by Straybow; April 1, 2006, 13:51.(\__/) Save a bunny, eat more Smurf!
(='.'=) Sponsored by the National Smurfmeat Council
(")_(") Smurf, the original blue meat! © 1999, patent pending, ® and ™ (except that "Smurf" bit)
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Originally posted by Kinjiru
I was actually in a restaurant once and hear some lady ask for Steak Tartar, Well Done Please
The waiter just looked at her for what seemed like two minutes and said, Yes ma'am of course.
I choked on my food at that point!
I guess I don't know much about beef.
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in any case, I'm not much of a beef eater. Most steaks I find not to be of good enough quality (granted this is because of the quality of the restaurant). I'm pretty much at the point where I only order filet mignon. Anything else I find too tough to chew.
Filet mignon meidum rare for me.
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