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Old 03-30-2010, 07:52 PM   #118231
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Ew, gross.
Hows it gross? Non-ground beef doesn't contain any bacteria of its own (like chicken or pork) so all you have to do is cook the edges to kill anything that might have been picked up from the air. Anything past that is just to get the center up to the lowest temperature you can stand. That way you keep the most bloo... er... flavor.
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Old 03-30-2010, 07:54 PM   #118232
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Hows it gross? Non-ground beef doesn't contain any bacteria of its own (like chicken or pork) so all you have to do is cook the edges to kill anything that might have been picked up from the air. Anything past that is just to get the center up to the lowest temperature you can stand. That way you keep the most bloo... er... flavor.
- X

..... Gross.
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Old 03-30-2010, 08:01 PM   #118233
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Has anyone in here tried matzah?
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Old 03-30-2010, 08:05 PM   #118234
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I like it well done....cause I get it done well
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Old 03-30-2010, 08:07 PM   #118235
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Has anyone in here tried matzah?
Why you ask?
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Old 03-30-2010, 08:13 PM   #118236
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*yawn*
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Old 03-30-2010, 08:25 PM   #118237
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Quote:
Originally Posted by Xanthos View Post
Hows it gross? Non-ground beef doesn't contain any bacteria of its own (like chicken or pork) so all you have to do is cook the edges to kill anything that might have been picked up from the air. Anything past that is just to get the center up to the lowest temperature you can stand. That way you keep the most bloo... er... flavor.
- X
keeping the flavour ...

I remember hearing that in the old days of the British Army the cooks would just be regular guys and would rotate into the job every now and then. The meat was most often boiled and overcooked, removing any flavour, until a new guy gets the job. Sick of the overcooked, tasteless meat every night he'd leave a bit of flavour ... then everyone got sick . He'd overcook it the next night and every night after that. Until a new guy gets the job ...
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Old 03-30-2010, 08:26 PM   #118238
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keeping the flavour ...

I remember hearing that in the old days of the British Army the cooks would just be regular guys and would rotate into the job every now and then. The meat was most often boiled and overcooked, removing any flavour, until a new guy gets the job. Sick of the overcooked, tasteless meat every night he'd leave a bit of flavour ... then everyone got sick. He'd overcook it the next night and every night after that. Until a new guy gets the job ...
lmao. It depends on the type of meat and how long its been kept. Anything other than steak and I'd make sure its cooked all the way through.
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Old 03-30-2010, 08:50 PM   #118239
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I am back you can stop yawning now.
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Old 03-30-2010, 08:51 PM   #118240
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I wonder if my boss hates me. I've been on here all day.
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Old 03-30-2010, 08:52 PM   #118241
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I wonder if my boss hates me. I've been on here all day.
Probabaly... jk. Sneak out the back door.
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Old 03-30-2010, 09:03 PM   #118242
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Probabaly... jk. Sneak out the back door.
I'm considering that. I get off in less than an hour.
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Old 03-30-2010, 09:04 PM   #118243
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I'm considering that. I get off in less than an hour.
In an hour? At nine? Goodness gracious. I am out the door at 3:30 everyday, but I am there at 6:30.
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Old 03-30-2010, 09:04 PM   #118244
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nothing like a little MOO in a steak!


You said it!
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