Even better: Take one steak, sear the outside on the hottest grill you can get. (Personally, I prefer a blowtorch, but that's just me.) Slice off the cooked bits. Take the now safe interior raw meat, toss in a food processor with a ton of horseradish (fresh root if available), and a touch of garlic. Hit that button.
Steak tartar.
I guarantee, if you like prime rib + horseradish, this will send you to the moon.
So, do I get the blowtorch at the hardware store, or the gourmet cooking store? I've seen one used on creme brulee a few times.
So how is steak tartar served? I'd LOVE to go to the moon.
Even better: Take one steak, sear the outside on the hottest grill you can get. (Personally, I prefer a blowtorch, but that's just me.) Slice off the cooked bits. Take the now safe interior raw meat, toss in a food processor with a ton of horseradish (fresh root if available), and a touch of garlic. Hit that button.
Steak tartar.
I guarantee, if you like prime rib + horseradish, this will send you to the moon.
You really think that bacteria can't perfuse the center of the steak? Or are you trying to flash sterilize the center?
You really think that bacteria can't perfuse the center of the steak? Or are you trying to flash sterilize the center?
Common infections such as E coli are surface contaminants only - they come from ruptured digestive organs during processing, and are put onto the surface of the meat. It isn't *in* the meat, it's *on* the meat.
Steaks have a well defined surface - this is why you can safely eat them rare inside.
Hamburger is almost *all* surface, which is why you have to cook it all the way through.
Parasites such as trichinosis in pork are another matter entirely, but beef is almost always parasite free, at least for those that attack humans.
Common infections such as E coli are surface contaminants only - they come from ruptured digestive organs during processing, and are put onto the surface of the meat. It isn't *in* the meat, it's *on* the meat.
Steaks have a well defined surface - this is why you can safely eat them rare inside.
Hamburger is almost *all* surface, which is why you have to cook it all the way through.
Parasites such as trichinosis in pork are another matter entirely, but beef is almost always parasite free, at least for those that attack humans.
What about spraying the surface of the steak with wine or vodka? Would that kill the bacteria sufficiently? Or marinating it briefly in something with an alcoholic content?
How do you feel about the safety of salmon these days? Haven't they been contaminated with some heinous substance? (or so I read somewhere)
Actually I remember Mercury being higher in farmed fish. I think that was the shock that started the whole thing. Fish farming was supposed to be better than the cards turned.
At this place called Wegmans, which is painfully yuppified supermarket 'round these parts, they sell irradiated ground beef. Nothing better than a bleeding burger. The advertising poster says "Irradiated ground beef: cook it how you like it."
And to keep this thing on topic, the blood-mayo mix is excellent for bathing the wedge-cut fries in.
What about spraying the surface of the steak with wine or vodka? Would that kill the bacteria sufficiently? Or marinating it briefly in something with an alcoholic content?
Ah, ceviche. Take some seafood (works best, but other meats are okay too) and marinate in a highly acidic liquid for about 24 hours. Lime juice with chiles and cilantro is a favorite for shrimp. Eat. No cooking required. The high acid kills off any harmful buggers, and the oxidation from the acid is equivalent to the oxidation from cooking. It *looks* cooked.
Quote:
How do you feel about the safety of salmon these days? Haven't they been contaminated with some heinous substance? (or so I read somewhere)
Others have answered this one - unless you're planning on bearing a child, I don't believe it's a major health concern.
At this place called Wegmans, which is painfully yuppified supermarket 'round these parts, they sell irradiated ground beef. Nothing better than a bleeding burger. The advertising poster says "Irradiated ground beef: cook it how you like it."
Whoo-hoo! I'm all for irradiated food, uneducated greenies be damned.
Ah, ceviche. Take some seafood (works best, but other meats are okay too) and marinate in a highly acidic liquid for about 24 hours. Lime juice with chiles and cilantro is a favorite for shrimp. Eat. No cooking required. The high acid kills off any harmful buggers, and the oxidation from the acid is equivalent to the oxidation from cooking. It *looks* cooked.
How do you know about all this stuff? (ceviche, steak tartar)
Would it be okay to throw the shrimp on the grill briefly to get that nice broiled flavor? I realize it doesn't need cooking, but...
Quote:
Others have answered this one - unless you're planning on bearing a child, I don't believe it's a major health concern.
A kid broke a thermometer at school one day, and the Hazardous Materials team was called out. They wore impenetrable suits.
My dad had an ore sample with liquid mercury in it when I was a kid. I dumped out some of the mercury and played with it in my hand. It's a miracle I didn't put it in my mouth. Who knows. Maybe I dddddddid...
I love something called an "onion blossom." It's basically a whole onion strategically cut, batter-dipped, and deep fried. Love it.
But I still voted for french fries because they are more available can be found in much greater variety. Steak fries, waffle fries, string fries, etc. And they also have the unique ability to polarize a nation! Freedom fries, anyone?
At this place called Wegmans, which is painfully yuppified supermarket 'round these parts, they sell irradiated ground beef. Nothing better than a bleeding burger. The advertising poster says "Irradiated ground beef: cook it how you like it."
And to keep this thing on topic, the blood-mayo mix is excellent for bathing the wedge-cut fries in.
Comments
Originally posted by Kickaha
Oh god yes.
Even better: Take one steak, sear the outside on the hottest grill you can get. (Personally, I prefer a blowtorch, but that's just me.) Slice off the cooked bits. Take the now safe interior raw meat, toss in a food processor with a ton of horseradish (fresh root if available), and a touch of garlic. Hit that button.
Steak tartar.
I guarantee, if you like prime rib + horseradish, this will send you to the moon.
So, do I get the blowtorch at the hardware store, or the gourmet cooking store? I've seen one used on creme brulee a few times.
So how is steak tartar served? I'd LOVE to go to the moon.
And hey, serve it any way that gets your rockets off.
Originally posted by Kickaha
Industrial blowtorches get hotter, I prefer them, but you have to watch your fuel source.
And hey, serve it any way that gets your rockets off.
Okay.
Originally posted by Kickaha
Oh god yes.
Even better: Take one steak, sear the outside on the hottest grill you can get. (Personally, I prefer a blowtorch, but that's just me.) Slice off the cooked bits. Take the now safe interior raw meat, toss in a food processor with a ton of horseradish (fresh root if available), and a touch of garlic. Hit that button.
Steak tartar.
I guarantee, if you like prime rib + horseradish, this will send you to the moon.
You really think that bacteria can't perfuse the center of the steak? Or are you trying to flash sterilize the center?
Originally posted by billybobsky
You really think that bacteria can't perfuse the center of the steak? Or are you trying to flash sterilize the center?
Common infections such as E coli are surface contaminants only - they come from ruptured digestive organs during processing, and are put onto the surface of the meat. It isn't *in* the meat, it's *on* the meat.
Steaks have a well defined surface - this is why you can safely eat them rare inside.
Hamburger is almost *all* surface, which is why you have to cook it all the way through.
Parasites such as trichinosis in pork are another matter entirely, but beef is almost always parasite free, at least for those that attack humans.
Originally posted by Kickaha
Common infections such as E coli are surface contaminants only - they come from ruptured digestive organs during processing, and are put onto the surface of the meat. It isn't *in* the meat, it's *on* the meat.
Steaks have a well defined surface - this is why you can safely eat them rare inside.
Hamburger is almost *all* surface, which is why you have to cook it all the way through.
Parasites such as trichinosis in pork are another matter entirely, but beef is almost always parasite free, at least for those that attack humans.
What about spraying the surface of the steak with wine or vodka? Would that kill the bacteria sufficiently? Or marinating it briefly in something with an alcoholic content?
How do you feel about the safety of salmon these days? Haven't they been contaminated with some heinous substance? (or so I read somewhere)
Originally posted by Carol A
How do you feel about the safety of salmon these days? Haven't they been contaminated with some heinous substance? (or so I read somewhere)
There is that Mercury scare going around. But I think that is calming down a bit.
Originally posted by Ebby
There is that Mercury scare going around. But I think that is calming down a bit.
Actually the mercury is still there...
Originally posted by billybobsky
Actually the mercury is still there...
Is it in the fish-hatchery salmon, or in the wild-born salmon?
The former, right? I think I read about it in Newsweek last year.
And hasn't the icelandic cod been contaminated by something too.
And here I've been wanting to get back to a fish diet. \
And to keep this thing on topic, the blood-mayo mix is excellent for bathing the wedge-cut fries in.
Originally posted by Carol A
What about spraying the surface of the steak with wine or vodka? Would that kill the bacteria sufficiently? Or marinating it briefly in something with an alcoholic content?
Ah, ceviche. Take some seafood (works best, but other meats are okay too) and marinate in a highly acidic liquid for about 24 hours. Lime juice with chiles and cilantro is a favorite for shrimp. Eat. No cooking required. The high acid kills off any harmful buggers, and the oxidation from the acid is equivalent to the oxidation from cooking. It *looks* cooked.
How do you feel about the safety of salmon these days? Haven't they been contaminated with some heinous substance? (or so I read somewhere)
Others have answered this one - unless you're planning on bearing a child, I don't believe it's a major health concern.
Originally posted by Splinemodel
At this place called Wegmans, which is painfully yuppified supermarket 'round these parts, they sell irradiated ground beef. Nothing better than a bleeding burger. The advertising poster says "Irradiated ground beef: cook it how you like it."
Whoo-hoo! I'm all for irradiated food, uneducated greenies be damned.
the only thing I worry about is a sudden rise in the infections caused by D. radiodurans...
Lord Almighty...have you no taste buds on your tongue???
It's a mood thing really. And it has to be with a hamburger.
I never get a "craving" for either. Thank goodness. I have enough weaknesses as it is. \
Originally posted by Kickaha
Ah, ceviche. Take some seafood (works best, but other meats are okay too) and marinate in a highly acidic liquid for about 24 hours. Lime juice with chiles and cilantro is a favorite for shrimp. Eat. No cooking required. The high acid kills off any harmful buggers, and the oxidation from the acid is equivalent to the oxidation from cooking. It *looks* cooked.
How do you know about all this stuff? (ceviche, steak tartar)
Would it be okay to throw the shrimp on the grill briefly to get that nice broiled flavor? I realize it doesn't need cooking, but...
Others have answered this one - unless you're planning on bearing a child, I don't believe it's a major health concern.
A kid broke a thermometer at school one day, and the Hazardous Materials team was called out. They wore impenetrable suits.
My dad had an ore sample with liquid mercury in it when I was a kid. I dumped out some of the mercury and played with it in my hand. It's a miracle I didn't put it in my mouth. Who knows. Maybe I dddddddid...
But I still voted for french fries because they are more available can be found in much greater variety. Steak fries, waffle fries, string fries, etc. And they also have the unique ability to polarize a nation! Freedom fries, anyone?
Originally posted by Splinemodel
At this place called Wegmans, which is painfully yuppified supermarket 'round these parts, they sell irradiated ground beef. Nothing better than a bleeding burger. The advertising poster says "Irradiated ground beef: cook it how you like it."
And to keep this thing on topic, the blood-mayo mix is excellent for bathing the wedge-cut fries in.
I was a carnivore before I read this post.
But suddenly I think I've become an herbivore.