I always eat rare steak. If I die from eating steak, I would say I had a good life. Also, I prefer eggs with runny yolks. Life is too short to worry about this stuff.
You are so right.
Now, fugu should be avoided. I do. I’m still alive.
Ditto
Yep.
I also only eat medium rare steaks. Some expert he is. eh? Rare store ground hamburger or any sausage even if I make it myself? Never. If I grind it myself can we say delicious medium rare burgers? Since whatever was on the surface has no time to spread and incubate, you bet your butt we can. The reason for this is surface area. As long as you sear your steak, you can have the middle blood red. Virtually no risk. Grind the meat and let it sit even at fridge temps, you have to be cooked edge to edge. (High risk) Grind your own and use immediately and cook medium rare. (Low risk)
As far as eggs go, just buy pasteurized eggs. No risk. If you have a few spare bucks laying about get an immersion circulator (souse vide machine), and just pasteurize your own. Anova makes a not ridiculously expensive one (I have one) Skip trying veggies in it. Stick to proteins. Check out what you can do with eggs in one. https://www.chefsteps.com/activities/the-egg-calculator. Ever had an egg with a crumbly firm yolk and runny whites? You can do it. (Don’t know why you would want too, but you can) All I can say is perfect eggs every time consistently with every egg identical.
Hit youtube and see what you can do with meat. Chuck that is like ribeye, and still medium rare, edge to edge. Edge to edge perfectly pink steak, with no overcooked surface band. Get a MAP gas torch to do the final sear.
About once a week I get lazy, throw some baking potatoes in the oven for an hour (400F), a cpl of ribeyes in the Sous Vide at 131 F for that same hour and cut the bottoms off of a bunch of asparagus. Put the asparagus in cold water. Half an hour in I drain the asparagus, toss them with olive oil salt and pepper, and toss them on a baking sheet, and into the oven for 20 minutes. At the end of the hour I sear the steaks with a torch. Total work time on the meal, < 10 minutes for a fancy restaurant quality meal. Steaks always perfect. The sides are also always the same.
me too
rare steak or medium rare steak is not a problem if the exterior that might have the bacteria is well seared.
Hamburger is a different matter.
I’d as soon eat shoe leather as a well-done steak. I like my eggs scrambled because I’m too lazy to cook them with a runny yolk...but an over-cooked egg is an atrocity.
I’m 57. Been taking chances for years, and I guess I’ll just continue living (and eating) dangerously!
:>)
I’ve had genuine food poisoning twice. Both times in third world first class hotels after eating “safe” western style cooked food. Neither time from anything truly nasty like flesh eating Vibrio Vulnificus in raw oysters, but it was still memorably awful. You not only think you’re going to die you hope it happens as quickly as possible. But that doesn’t mean I’m going to start ruining good steaks by cooking them to well done leather or turn eggs into flavorless rubber drink coasters. Even Steak Tartare in France or Fugu Sashimi in Japan are still on my personal menu. They’re worth the risk. But Chipotle? Why bother?
Steak isn't so much an issue, because most of the food-borne stuff there is on the surface due to poor sanitation processes. If you cook the outside, the risks of eating e-coli or other contaminating bugs are low. Hamburger, which is ground and has thousands of surfaces, should be cooked thoroughly, unless you know it was prepared in a clean, bug-free facility. Chicken and pork carry things within the meat/blood, and should be cooked to proper temperatures.
Runny yolks? Well, that's just how they're supposed to be in fried eggs.
I always eat rare steak. If I die from eating steak, I would say I had a good life. Also, I prefer eggs with runny yolks. Life is too short to worry about this stuff.”
Same here and never get sick from that. I do have problems eating salads in cafes in Eastern Washington where there is a high percentage of Mexican immigrants. No more uncooked veggies on the eastern side of Washington for me.
Rare steak and runny eggs. Marry me!