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01-31-2014, 10:42 AM | #24 | |
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A correctly cooked steak should be completely seared all around the outside while retaining some pink in the middle. You want the steak to retain some of it juices for flavor and tenderness. Medium is usually how I order mine. A well done steak will cause the meat to be too tough with less flavor, and is a waste of a good steak in my opinion.
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01-31-2014, 10:51 AM | #25 |
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The flavor is all in the fats and juices; the meat is just a carrier for them. If you burn the poor thing until it dries out then you aren't left with any flavor at all. People who order well done have never had a steak as far as I'm concerned. Rare or medium rare please!
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01-31-2014, 10:58 AM | #26 | |
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Depending on the cut, I will sometimes get a little ballsy and go with a medium rare, lol. |
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01-31-2014, 12:48 PM | #28 | ||
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It's always amusing how folks get all worked up over shit. It's simply passing along info I came across as the millions of other news and info floating around. My title said Beware not STOP or you'll Die! lmao! Oh yeah so a member from another forum responded to the video as follows: Quote:
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01-31-2014, 12:51 PM | #29 |
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I like my steaks and prime rib still pumping. Asx far as the worms, well they make pills that take care of that.
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01-31-2014, 12:52 PM | #30 |
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Steak tartare is finely chopped or minced beef or horse meat. There is nothing dangerous about eating that. Whether you enjoy the taste is a different story of course...
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01-31-2014, 12:54 PM | #31 |
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It never is dependent on where you get things. That's a silly comment, because things can happen anywhere. Even in classier establishments.
Does anyone recall the finger that was found in chili at Wendys a few years back? |
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01-31-2014, 12:57 PM | #32 |
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01-31-2014, 01:26 PM | #33 | ||||
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Thank you. That shyt is disgusting, blood everywhere, i see medium rare and i'm like why dont you just go into the jungle and hunt and eat them there like the Lions do.... better yet, next time you see a road kill, grab it and eat it right there on the road.
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01-31-2014, 01:45 PM | #34 | |
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Who here remembers the beginning of the movie Mouse Hunt? |
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01-31-2014, 03:36 PM | #36 |
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I always skip the raw stuff - rawest I would go would be "smoked".
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01-31-2014, 03:49 PM | #37 | |
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It's not blood, it's myoglobin. Mmm |
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02-01-2014, 11:30 AM | #38 |
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Almost every Halibut I have ever caught has had worms in it. The bigger the fish, the more worms there are. It is in a lot of fish, people just don't know what they are looking at and think its part of the meat. And no, I do not like to eat worms or bugs.
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02-01-2014, 11:41 AM | #39 | |
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A good mid-rare or medium steak from a good steakhouse doesn't need any of that crap because it's juicy and flavorful enough.
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02-01-2014, 02:50 PM | #41 | |
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All restaurants have published sanitation ratings. I am pretty sure its the same in most cities but in NY for example restaurants are required to post these ratings in their windows. http://www.nyc.gov/html/doh/download...core-grade.pdf Last edited by Vic311; 02-01-2014 at 02:55 PM.. |
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02-01-2014, 03:02 PM | #42 | |
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02-01-2014, 03:03 PM | #43 | |
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Restaurants are all about reputation, that minute that reputation is damaged they can't get it back. Also a fly is not going to cause a worm to grow on a piece of fish, unless the flies have been swarming and laying eggs for long periods of time. This incident is directly related to kitchen cleanliness, and this IS something that can be controlled. |
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02-01-2014, 03:08 PM | #44 |
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