2, 3.5, A
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@Mason_Wheeler dude, if you don't trust the supplier of the meat, don't eat there at all. Because steak is only contaminated on the surface--cooking it to well done is total overkill. Hamburger and other ground meat needs more cooking, however.
The safety standards for meat doneness are silly, really. They are built for 99% instant kill, but time matters just as much. Lower for longer kills just as much of the bad stuff as higher for an instant.
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@error yeah, my tendency towards prolixity didn't help me much.
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@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Seriously, stop punishing yourself by burning your steaks in ignorance (see previous posts for details).
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Yes, I've heard that theory before. I've also known people who got sick after eating rare meat, more than once. I'd prefer to not gamble with my health.Also...
@boomzilla said in 2, 3.5, A:
Seriously, stop punishing yourself by burning your steaks in ignorance
If they're burned, the cook is
and incompetent. But cooking is what brings out the flavor in meat. The more red it is, the less it actually tastes like... well... anything at all really. Do people eat rare steak just for the texture or something? 
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2,4,D because it's amusing,
Is it?
I guess you'd have to be a Midwesterner to get it.
Fair enough. I was trying to work out if the fact it sounds a bit like two forty in some accents was linked to anything that would make it amusing
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@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle."The restaurant I used to work at had various levels of doneness the waiters could enter at the till. After well done came cremated
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@Mason_Wheeler said in 2, 3.5, A:
Yes, I've heard that theory before. I've also known people who got sick after eating rare meat, more than once. I'd prefer to not gamble with my health.Probably didn't get the outside seared. Or managed to cross contaminate in preparation. Or got contaminated lettuce in their salad. Or...Look, if you really want to punish yourself out of paranoia, no one is going to stop you, but we are going to mock you.
@boomzilla said in 2, 3.5, A:
Seriously, stop punishing yourself by burning your steaks in ignorance
If they're burned, the cook is
and incompetent. But cooking is what brings out the flavor in meat. The more red it is, the less it actually tastes like... well... anything at all really. Do people eat rare steak just for the texture or something? I don't like it rare. Medium rare is the best. It's true that you need some char on the outside for maximum flavor. It's absolutely false that dry meat on the inside is anything but a culinary failure.
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@Mason_Wheeler said in 2, 3.5, A:
Yes, I've heard that theory before. I've also known people who got sick after eating rare meat, more than once. I'd prefer to not gamble with my health.Also...
@boomzilla said in 2, 3.5, A:
Seriously, stop punishing yourself by burning your steaks in ignorance
If they're burned, the cook is
and incompetent. But cooking is what brings out the flavor in meat. The more red it is, the less it actually tastes like... well... anything at all really. Do people eat rare steak just for the texture or something? Does your steak just taste of ketchup anyway?
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@Jaloopa Eww! No. It tastes of steak. And seasoning. And occasionally steak sauce, but generally the flavor of the meat is enough.
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@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
The world Mason lives in is BEIGE and USES INHERITANCE EVERYWHERE
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@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Sir, if you would like to eat at an establishment where they have to cremate your food to avoid giving you borne diseases, try the buffet down the street.
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Status: sad all the churrascaria places are closed
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Status: sad all the churrascaria places are closed
I just have to laugh at the bowl of oatmeal who downvoted you.
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@Benjamin-Hall said in 2, 3.5, A:
Coffee is nasty. The smell is sickening.
@Mason_Wheeler said in 2, 3.5, A:
The more red it is, the less it actually tastes like... well... anything at all really.
Some people definitely have their senses wired differently.
I for one hate the smell of shellfish. The taste too.
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@Zecc Shellfish is basically the only fish I can stand to eat. I love shrimp, scallops, lobster, etc, but fish fish is just gross.
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@Mason_Wheeler said in 2, 3.5, A:
@Zecc Shellfish is basically the only fish I can stand to eat. I love shrimp, scallops, lobster, etc, but fish fish is just gross.
Scallops and lobster are not bad. Crab can be good, too.
Shrimp have a strong seafood taste / smell. Nope.
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Scallops have the same texture as biting into a lump of silicone sealant. I couldn't get past that to evaluate the flavour
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@boomzilla said in 2, 3.5, A:
Or got contaminated lettuce in their salad.
Also... this. You're more likely to get sick and/or die from contaminated lettuce than you are from a hunk of beef. In fact, produce causes the most illnesses by far of any food category and only improperly cooked poultry is responsible for more deaths.
Leafy Green Vegetables Rank Among Top Causes Of Food Poisoning
A new report released by the CDC suggests that leafy green vegetables like lettuce or spinach, have been found to be one of the main sources of food poisoning.
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@Mason_Wheeler said in 2, 3.5, A:
Yes, I've heard that theory before. I've also known people who got sick after eating rare meat, more than once. I'd prefer to not gamble with my health.
Put it like this, when I visit the US I go for medium. When I go to a restaurant anywhere in Europe or prepare steak at home, I go for rare. (I also exercise similar caution in a number of other aspects of food.) For all that I like the US in many respects, I simply do not trust your biosafety protocols in farms, slaughterhouses, butchers, or kitchens. There probably are some smaller producers who take the requisite care (more power to them!) but I am quite suspicious of your big business' approach to food safety.
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Scallops have the same texture as biting into a lump of silicone sealant.
That means they're either over-done or under-done. Cooked too long for a fry, not long enough for a stew. (The proteins stiffen up after a bit of cooking, but if you keep on cooking then they denature fully. It's a common issue with shellfish, octopus, squid, etc.)
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@dkf Chlorinated chicken vs. curved banana death match in the Thunderdome in 3... 2... 1...
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(and I assume you were in one)
In this case you assume wrong. And the elderly woman ordering bien cuit was definitely French. So
, bad hair day maybe.
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@Mason_Wheeler said in 2, 3.5, A:
Yes, I've heard that theory before. I've also known people who got sick after eating rare meat, more than once. I'd prefer to not gamble with my health.Also...
@boomzilla said in 2, 3.5, A:
Seriously, stop punishing yourself by burning your steaks in ignorance
If they're burned, the cook is
and incompetent. But cooking is what brings out the flavor in meat. The more red it is, the less it actually tastes like... well... anything at all really. Do people eat rare steak just for the texture or something? All this from the guy who didn't understand the concept of sewage vents. True fact: Some steakhouses have a doneness scale that includes "blue" - rarer than rare. Funny thing, the health department hasn't shut them down yet.
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mmm, Blue steaks.
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@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Fun fact: bacteria lives on the surface of beef. That's why eating a rare steak that is seared on the outside is safe, but eating rare ground beef may not be.
@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Fun fact: bacteria lives on the surface of beef. That's why eating a rare steak that is seared on the outside is safe, but eating rare ground beef may not be.
Fun fact, other parasites live in the meat, and still infect your body of it's not properly cooked.
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Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
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Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
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Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
Indeed.
Good luck seeing parasites in ground beef.
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Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
Indeed.
Good luck seeing parasites in ground beef.
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@boomzilla said in 2, 3.5, A:
Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
Indeed.
Good luck seeing parasites in ground beef.Steak tartare is a meat dish made from raw ground (minced) beef[2][3] or horsemeat.
And not only that, the bad parts may have been cut from the meat earlier in the supply chain so there are no visible contamination in the slab you're munching.
Not cooking your meat properly significantly increase the risk to get parasites.
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@boomzilla said in 2, 3.5, A:
Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
Indeed.
Good luck seeing parasites in ground beef.Steak tartare is a meat dish made from raw ground (minced) beef[2][3] or horsemeat.
OK, marginally fair, because someone did bring that up as an aside. But that's not nearly the same thing as "ground beef." And has nothing to do with @Mason_Wheeler's fetish for burnt steak.
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@boomzilla said in 2, 3.5, A:
@boomzilla said in 2, 3.5, A:
Fun fact, other parasites live in the meat
Why on earth are you eating infested food?!
Indeed.
Good luck seeing parasites in ground beef.Steak tartare is a meat dish made from raw ground (minced) beef[2][3] or horsemeat.
OK, marginally fair, because someone did bring that up as an aside. But that's not nearly the same thing as "ground beef." And has nothing to do with @Mason_Wheeler's fetish for burnt steak.
Yes, and you Americans probably has better meat than us Europeans. Really. We've had a few too many scandals to trust it too much.
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1
1 ?
What do you do, go out into a field and bite a cow?
Milliways?
Oh, and 3,4,D
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True fact: Some steakhouses have a doneness scale that includes "blue" - rarer than rare. Funny thing, the health department hasn't shut them down yet.
It probably means "dipped in Clorox".
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@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Fun fact: bacteria lives on the surface of beef. That's why eating a rare steak that is seared on the outside is safe, but eating rare ground beef may not be.
@Mason_Wheeler said in 2, 3.5, A:
@remi That reminds me of the day we had lunch in a restaurant, somewhere in southern France. We didn't specify our steak, and got it at level 0, I think. Another customer ordered bien cuit. The chef did comply, but in the end smacked the leather slab on her plate and a told her "here, as you wanted" with as much contempt in his voice as he could gather. Not being (nor speaking much) French even I could here the subtext: I hate you, and don't come back complaining when it tastes like shit.
Oh, and:
1-3; 2-3.5; A-C (If you prefer F: you should just drink milk if you don't like tea or coffee)Waiter to my friend wondering how she wants her steak:
"Madam, I must inform you that we will NOT make anything above medium in our restaurant. It's a matter of principle.""Then I will not eat at your restaurant if you refuse to properly cook the meat you serve. It's a matter of avoiding foodborne diseases."
Fun fact: bacteria lives on the surface of beef. That's why eating a rare steak that is seared on the outside is safe, but eating rare ground beef may not be.
Fun fact, other parasites live in the meat, and still infect your body of it's not properly cooked.
That's why steaks need to be deep frozen.
Talking about deep frozen food, I remember 2-3 years ago, there was a warehouse providing storage for frozen food was going to be demolished, when clearing stuffs inside they found a batch of steak with label that it's from 1979, older than myself.
I wonder where were the steak go? I suppose keeping deep freeze in -25 degree Celsius for like 35 year the food may still be eatable. (Considering there are someone eating MRE from long before that and still alive.)
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Yes, and you Americans probably has better meat than us Europeans. Really.
They have cheaper meat. Not necessarily better.
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I wonder where were the steak go? I suppose keeping deep freeze in -25 degree Celsius for like 35 year the food may still be eatable.
It depends on how lean the meat is. Fat slowly goes rancid when frozen (unless using a very deep freeze; -25°C isn't nearly enough) which tends to make things unpalatable after a while, but lean meat can remain good for a long time if the temperature is consistently cold.
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@cheong I apologize for taking so long to parse this.
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It depends on how lean the meat is. Fat slowly goes rancid when frozen (unless using a very deep freeze; -25°C isn't nearly enough) which tends to make things unpalatable after a while, but lean meat can remain good for a long time if the temperature is consistently cold.
Could you pack it in nitrogen?
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3, 3, C (assuming tea not coffee, as that's my caffinated beverage of choice)
Medium is always my go-to - almost 0 chance of getting nasty food bugs, tastes great, and if your chef is bad you either get medium-rare or medium-well, not "bloody raw" or "burnt to a crisp"
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It depends on how lean the meat is. Fat slowly goes rancid when frozen (unless using a very deep freeze; -25°C isn't nearly enough) which tends to make things unpalatable after a while, but lean meat can remain good for a long time if the temperature is consistently cold.
Could you pack it in nitrogen?
That would probably do it, but not that many people have a domestic pure nitrogen supply.
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@dkf Yeah, of course. Could be worth doing to have freezer stable meats though. People do nitrogen for beer taps at home -- and a kit costs about $100.
2,4-Dichlorophenoxyacetic acid - Wikipedia
France
Steak tartare - Wikipedia
