Posted on 03/18/2017 9:57:35 AM PDT by EveningStar
Well-done steak is a sin and a crime, Donald should do it my way; EVERYONE should do it my way. Or they are gross and stupid. I’m going to tell on him. And on you. Nyah nyah nyah.
Who are these three-year-old reporters, anyway?
I found this on the Cancer Research U.K. website. The IARC is the International Agency for Research on Cancer.
“” As Professor Phillips explains, “IARC does ‘hazard identification’, not ‘risk assessment’.
“That sounds quite technical, but what it means is that IARC isn’t in the business of telling us how potent something is in causing cancer – only whether it does so or not”, he says.
To take an analogy, think of banana skins. They definitely can cause accidents, explains Phillips, but in practice this doesn’t happen very often (unless you work in a banana factory). And the sort of harm you can come to from slipping on a banana skin isn’t generally as severe as, say, being in a car accident.
But under a hazard identification system like IARC’s, ‘banana skins’ and ‘cars’ would come under the same category – they both definitely do cause accidents.”
I was just about to posit something similar before I found the last quote. Eating grilled foods may bump your risk factors by a few percent but there’s no way to separate out which people in the group that has cancer got it from grilled foods. As I recall, the downwinders from the above ground nuke tests in the 50’s and 60’s had a slightly higher cancer rate but it was impossible to say weather the victim got it from exposure to fallout or other causes.
Also, this ignores the question of dosage and frequency of consumption. Artificial sweeteners may give you cancer, if you happen to drink a 55 gallon drum full every day for several years. Compare and contrast with how many diabetics live longer lives by not consuming sugar.
If only I had none this prior to voting for him. My wife has won the ketchup and well done steak argument.
If you cannot weigh in on this then be a wimp. Well done or rare but pick a said. Me I’m Switzerland. For +$50 a chef should be able to determine the optimal doneness. If it is a heavily marbled Ribeye then Pittsburg it and get it about med well. A lean filet medium rare. Wagyu always rare.
Libs always have a “settled” way for everything that signals how smart they are. On FR we should be able to have a good ole Donnybrook (that is an ethnic slur btw).
There are few things less important than steak. I may think of a few some day probably right after L I have a medium well Pittsburged 45 day dry aged ribey at Blu.
I had a birthday recently and treated myself to a really good steak. I asked my butcher what he had and he cut me a rib-eye from a large brisket that was covered with about an inch thick layer of green and blue mold. One of my big gripes is that steaks just don’t taste anywhere as good as they did when I was a kid and I think it was because they used to have a nice layer of fat that gets trimmed away these days. This piece of meat was richly marbled and my butcher left the fatty piece at the bottom of the cut that normally gets taken off.
Cooked it medium rare and it was absolutely the best steak I’ve had in the last 50 years.
A long, slow aging period, marbling and fat; that’s the secret !
Who is going to eat it? The chef or the customer?
Who is paying for it? The chef or the customer?
The one who pays and the one who eats is the one who has the say.
The chef can either do as told or find another job.
Agreed. A jackass waiter at a steakhouse wouldn’t bring me steak sauce. I left.
The goal is to cook out the fat. That makes it juicy. Who wants to eat uncooked fat? The chef should be able to figure that out.
I’m eating it and paying for it. If the chef cannot prepare it correctly then why go to the restaurant at all? I don’t tell him how to prepare anything else.
Who wants to eat uncooked fat?
Enjoy!
I am fed up with people telling other people how they should like their food.
When I cook eggs for me they are over easy. When I cook them for my husband they are over hard. Why? Because, he likes them that way. Who am I to tell him that he is wrong? Or insist that I will only cook them over easy? Or that he should not put mustard on them?
His eggs. His taste buds.
The intolerant are those on the church board who insist upon holding seminars on the beauty of unlimited immigration so they can intimidate and indoctrinate the sheep of the church, then stage a power coup and kick out the lead minister who has been there ten years, probably because he’s too conservative (not lefty liberal in sermons) but keep the two assistant ministers who have only been there a few years, one of whom has joked in two different sermons about Trump’s crazy hair, on the justification that the budget can only support two ministers and the contemporary service is the only one growing, so go into massive debt to build them a new auditorium. I’m in shock, I’m telling you.
I understand your comments. My dad always ate his steak well done and I never thought anything of it other than I preferred mine med-rare to medium.
In the case of the girl I posted about, there were also difficult to describe subjectives concerning the way insistences were made that the burger be well done and interactions between her and the waiter concerning the steak. It was those subjectives that killed the crush rather than the doneness of the meat. I felt I might be witnessing the tip of an iceberg.
Have to agree, how you eat your food is your business. Should we go after all those who put ketchup on mashed potatoes? My brother did it all his life. While I thought it gross, it was his food.
I like my steak Med Well, lightly salted/pepper some butter and done on a real grill over charcoal. I don’t want anything else on it.
Is some one going to fuss I eat half a peanut butter sandwich for breakfast? I need the protein and low carbs, I’m borderline pre-diabetic because of digestive disorders.
Ok.
What’s wrong with a peanut butter sandwich for bk’fast? I ate that as a child all the time and occasionally do so today. Of course, I eat leftover Chinese food for bk’fast!
Of course, rib eye by its very nature is well-marbled. But I agree that in the old days, beef was always well-marbled. There’s an episode of Naked City in which Mickey Rooney plays a worker in a NYC grocery store - they obviously used a real grocery store. The unbelievable amount of fat shown on all the meat was impressive and nostalgic. This was about 1961.
I’ve noticed that many times a person’s food preference can be shaped by experiences during youth. When my dad was a little boy he remembers dashing into the house to grab the last piece of banana cream pie before his sisters could get it only to find it rancid. To this day he won’t touch banana cream pie.
My late uncle, who grew up in Ohio on the farm, wouldn’t touch seafood. Surprisingly however, during Thanksgiving he loved oyster stuffing because that’s what his mother used to prepare.
I imagine some people with interesting preferences or who order steaks well done either do it because it’s a comfort food or they had a bad experience with undercooked meat at some point.
T-bone and fries do taste better with a little ketchup so long as it is premium ketchup. Ketchup can also help unseasoned pork chops.
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