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I don't have any digestive problems with beef. I just won't eat it if it's cooked more than barely medium on a hamburger, or much beyond rare on steak or prime rib. I have no problem sending it back if it's overcooked.
.I ate his linguine
Beef. well done.
One might as well eat flavored cardboard.........Beef, rare to medium rare. One of my favorites:
Oh yeah. Now we are TALKIN!
that's perfectly cooked prime rib. all it needs is a bit of horseradish....
fresh-grated if you don't mind....
I don't know WHY anybody would want to ruin a good piece of beef by adding substances that would hide the flavor........
Because it tastes good?Where is it written that one has to grate a half-pound of horseradish for a chunk of prime rib?Like the ol' Brylcreem commercial - a little dab'll do ya.
One might as well eat flavored cardboard.........Beef, rare to medium rare.
Nothing as tasty as ecoli?
I think I am leaning toward pork.... ham, bacon, sausage, pork chops, ribs.... a truly magical animal.Luckily, we really don't have to make this choice.
You got off your ass, now get your wife off her back.
unless the animal was diseased at the time of slaughter (which the USDA should catch), the interior of the muscle is sterile. It's the exterior parts that have been exposed to the air by butchering that potentially harbor bacteria. Proper storage and clean workspace for prep are a must, but cooking it all the way through is not required for whole cuts of beef. Ground beef OTOH needs to be cooked through.
I USED to eat plenty of ground beef raw. NEVER got sick. (I caught food poisoning from the Galley more than anything else) The problem with the ground beef of the last decade+ is the way it's processed. They no longer simply cut it off the bone and grind it.