[szweig]

So, what's up with this? Where does the gubmint get off telling a restaurant how to cook food which I ORDER TO MY LIKING? Or is this the g*ddamn lawyers mucking up our lives again?? SSZ

[grumpster-dumpster]

OK...I can understand a bunch of civil servents trying to stick their noses into every aspect of life (I do not approve...but I do understand). What's worse though:
End Rant....thanks for your patience.

[mercy]

Boy are you late to the party. I live in the country where I pump my own water from my own well and after I run it over my bod it goes back into the ground where it came from. But can I buy a decent shower head? NO. Same with toilets. I routinely flush three times now because the damn thing doesn't work and it's the best low flow model on the market supposedly. Isn't gubmint wonderful?

[hymanrothretiredinvestor]

Well, the government already regulates our toilets. It's just good govenment to further regulate what goes into them.

[OldFriend]

NJ Governor ordered no restaurant or diner to serve eggs over easy.....well cooked or else!!!

[Grammy]

Here's a little secret for you. You can order a rare hamburger at a Marriott. Mr Marriott likes them that way, so ALL hamburger is shipped in frozen, after having first been tested for e-coli. They don't advertise that fact, but that is what we kitchen people were taught. In fact, serving hamburger from somewhere else is a firing offense.

[VOA]

Lat Sunday in Long Beach, California, I stopped by a popular watering hole for a
sandwich and a beer.

I love the same type of cooking for beef...but folks pointing out the potential
danger of E. coli and other nasties have a point.
And after seeing some of the expose' on Channel 2 in LA, I have trepidation about
eateries here in LA (and other places).

Suggested alternative? Not only order what you want at the place that will prepare to your
request...also ask your regular doctor for a prescription of antibiotics to
keep in the refrigerator in case you get unlucky (cook or the butcher screw up).

[Bommer]

Just be lucky that you can eat meat! PETA will change that in the next 10 years~!

[Scythian]

You're an idiot if you want to eat ground hambuger in any fashion other than well done, that meat is dirty on the inside, unlike a steak that's meat is not exposed internally, again, stupid, stupid, stupid, and you don't have the freakin' right to be that stupid, period.

[stlrocket]

Not to many people know about this story. It seems that McDonalds tried this and it had a very serious backlash!

RONALD MCDONALD HUNG?

It's a scary world out there!

[GotMojo]

Its a free country. Go home and cook the burger any way you like. Restauarants don't serve 4 week old milk for the same reason.

[onedoug]

Turkey-burger, medium well, please.

[steveegg]

You notice how all these people who haven't had the old "normal" childhood diseases all of a sudden can't handle a burger that isn't charcoal, or an egg that you don't need to cut with a chainsaw? I mean, people have been eating pink hamburger and runny eggs for millenia with almost no instances of food poisoning, and this was before antibiotic soap, sterilized knives, and refridgeration. Only when something went terribly wrong was there a threat of a food-poisoning outbreak.

Now, the average "hyper-healthy" in-duh-vidual can't even handle a burger that only hit 164.9 degrees, can't handle an egg that isn't quite rock-solid. Of course, I've got a rather mean case of the flu as I type this (picked it up Sunday, should be gone by tomorrow, which makes it a mean case of the flu), but I can't blame that on the food I eat.

[Mark de New Brighton]

I'm in the foodservice business. I also work for a Fortune 50 company. I wouldn't serve you a rare burger, either. Especially in California.

E coli is bad stuff - people die from E coli every year and restaurants that give people E coli get sued, big time. I don't want to assume your risk for you. If you want to cook your own cheeseburger rare, that's your business, but don't ask me to sell you something that could land me in a deposition a year later.

[Moleman]

$8.95, kind of an expensive burger...

[Irene Adler]

Take a look at a new meat thermometer versus an old one. I'm pretty sure that the "standard" definition of what is rare has been changed in recent years. You know how suggested levels of doneness for various meats are listed on the face of the thermometer. My memory is that rare beef used to be 125 degrees F. Now, it's listed as 140 degrees F. As far as I'm concerned, 140 is real medium for beef.

[arly]

next thing you know you will have some gov't lackey following you around the grocery store with a clip board watching what food items your buying.

[Bloody Sam Roberts]

When you order out, you take your chances. If you find a place that does it the way you like, patronize them. If you want to get it your way, every single time....cook it at home.

[WilliamWallace1999]

The meat packing industry should bear the brunt of your anger. If hamburger weren't ground in 1000# batches with allowable levels of hair and feces, none of this would be a problem. Thanks to the antibiotics used on a continuous basis by the feed-lot industry, cattle are now full of resistant super-bugs just waiting to rip into your intestinal lumen. Read the book Fast-food Nation. It will put you off Mickey D's permanently.

EAT MORE VENISON!

[firebrand]

Rare beef has vitamin C; well-done beef doesn't. Soft-cooked eggs have lecithin, which counteracts the cholesterol-forming tendencies of eggs; well-done eggs don't.

I just go to places that I know and trust, or any good restaurant, and don't bother worrying.

[Revolting cat!]

Mmmmmmmmmm... tartar steak.