- cross-posted to:
- memes@lemmy.ml
- cross-posted to:
- memes@lemmy.ml
You must log in or register to comment.
To paraphrase Gordon Ramsay, “a skilled vet could still save it”
That’s a prime rib roast and it’s beautiful. That’s closer to Med Rare than Blue.
Someone mashed it with a fork to get those red juices to the surface. (mioglobin, not blood) And that bright red color of the flesh is because it was just cut off the roast and is only just being exposed to oxygen.
When asked how I would like it prepared, I like:
“still pissed off”
I have a friend that goes with:
“knock off the horns and wipe its butt”
I always heard, “Walk it by the fire and throw it on a plate.”
Not far from how my GF (and the rest of her side of the family) prefers their steak: crust, and red only. Nothing but the outside should be cooked.
To paraphrase (and translate) her uncle: Light a candle in a field, and guide the cow past it.
Incredibly impressed with that sear considering the middle didn’t get above room temperature
A baked potato skin and some super glue and you can trick your dinner guests real easy
Cooking guide said 2000 F for 1 minute
10/10 sear, not so much for the rest
Getting worms and other foodborne illnesses in 3…
Unlikely with beef.
It’s just as likely as any other meat. If it was frozen and shipped beforehand, less likely, so with fast food beef you’re probably right; but the reduced chance of infection comes from actually killing bacteria present in the meat, meaning you need to hit the elimination heat threshold for e. coli and the other usual suspects throughout the cut.
Well, if it’s just as likely as any other meat I’ll begin eating blue pork and see how that works out - plus, if your beef has o157 I suggest you send your food safety agency to the butcher / (s)laughter house and see where they went wrong. Also, fast-food beef is likely to be minced - in which case you’d need to cook that fucker through and through to make it anywhere near safe. (Yeah, yeah. I hear you, steak tartare people)
Beef is dense enough that parasites can’t penetrate the meat, so you only need the outside to be cooked for safety.
Just a flesh wound mate. Get me a pint and I’m good.
I would eat the ever living fuck out of that
A coworker started getting used to client dinners, with super nice steaks. He was known to say “I’ll just walk up to a cow and take a bite these days”
“run it by the table and I’ll take my cut”. My father in law
Bite into it and it’ll moo
