• Someone Invented a Veggie Burger That Bleeds Its Own Blood. Biochemist has invented a meatless burge
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Seems like most of the time I cooked pork I've done it medium to well-done. [sp]Always wanted to try having a horsemeat steak, horse meat is amazing[/sp]
[QUOTE=maxumym;46201764]Seems like most of the time I cooked pork I've done it medium to well-done. [sp]Always wanted to try having a horsemeat steak, horse meat is amazing[/sp][/QUOTE] Pork, unless you completely trust the source should always be cooked trough. And even if you trust the source. As a rule of thumb, there's not a lot of meats that will be served medium rare or even rare. It's usually high quality beef (steak, tartare), some fish (though usually labelled as sushi grade) and a sprinkling of stuff here and there.
[QUOTE=HWECQI;46191107]I get that, but I mean if I was that against how the stuff was made I wouldn't really feel much better about putting a fake version in my mouth[/QUOTE] I don't know why people are rating you dumb, you're right. I stopped eating animals about 5 years ago and for the first couple of years just being around meat was extremely uncomfortable. I didn't want to see it, touch it, smell it... I wanted nothing to do with it. as far as I've seen, most people who are ethical vegetarians or vegans feel the same way to some degree. this product is probably more intended for people who are forced to abstain from meat for health reasons and to eliminate some of the alienation for vegetarians at social functions and such where food is served.
[QUOTE=paul simon;46193069]Microwave reheated steak tastes awesome! I sure am glad I'm not a snob when it comes to food.[/QUOTE] don't know about steak specifically, never tried it, but the vast majority of food tastes awful after being reheated in a microwave.
[QUOTE=elowin;46202051]don't know about steak specifically, never tried it, but the vast majority of food tastes awful after being reheated in a microwave.[/QUOTE] I have eaten glittering beautiful steak prepared at such a respectful medium rare that it enters my body overflowing with texture and juices of pure ambrosia, while literal and figurative rose petals fall into my face with every mastication of my jaw. I have eaten steak cooked so thoroughly it would have served better purpose in the sole of a boot or used to sharpen knives, snarling at me like a rebellious jungle cat as my teeth twist and tear at its hide. I have also eaten steak cooked briefly in the microwave, and I can affirm that it is a highly confusing meal. Often times the meat comes out a mottled grey on all sides while the inside retains a deep violet red. In some spots the texture is like that of a perfect pork roast, and will fall to pieces atop your palate, while in others the ligature of the meat holds together like a fierce army of heathens, resisting all but the sharpest of my kitchenware. The ends may become brittle and crunchy like a stale crisp, curled at the ends like a repentant cadaver, while the inside is supple and lively; it responds to your lightest touch like an inexperienced lover, gushing with fluids most appetizing. Flavor is bland though hearty, complemented well by any condiments you have on hand. Take heed though, my friend, as meat prepared in such a manner carries an odor most foul, not unlike that of a rotting corpse.
[QUOTE=Chonch;46203259] Take heed though, my friend, as meat prepared in such a manner carries an odor most foul, not unlike that of a rotting corpse.[/QUOTE] This reminds me of when I went to a steakhouse for my sister's birthday and ordered a medium rare steak, and when I cut into it, my mother and sister complained about the smell. Everyone else in the household has steak well done, and I used to have steak made in this manner as well. After manning up to the thought of some blood and starting from medium well, I can safely say that the leather boot analogies about the toughness of well done steak are not that far off. [editline]10th October 2014[/editline] On that note, medium rare is best steak imo
[QUOTE=wraithcat;46201820]Pork, unless you completely trust the source should always be cooked trough. And even if you trust the source. As a rule of thumb, there's not a lot of meats that will be served medium rare or even rare. It's usually high quality beef (steak, tartare), some fish (though usually labelled as sushi grade) and a sprinkling of stuff here and there.[/QUOTE] The feds actually changed the recommended internal temperature for pork recently. It is no longer recommended to cook out all of the pink. It now has the same exact standard as beef. ([url]http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html[/url])
[QUOTE=woolio1;46200161] Oh, you like slow-cooked meat, either smoked or roasted or braised. Don't blame you. Those are delicious too.[/QUOTE] Yes, that's what it's called! Thanks for clearing that up.
[QUOTE=elowin;46202051]don't know about steak specifically, never tried it, but the vast majority of food tastes awful after being reheated in a microwave.[/QUOTE] While it still won't be as good as it originally was, you can mitigate the flavor loss when reheating food in the microwave by not using the microwave at full power. I like 60 to 70 percent power for reheating previously cooked meals. This allows the microwave to reheat the food without boiling off flavor or cooking the meal any further.
Looks like wood chips and oatmeal.
[QUOTE=TheDecryptor;46198610]I'm pretty sure throwing it on the ground was what ruined it. Really good way to fail a health inspection too.[/QUOTE] This was 50 years ago, mind you, when health inspections weren't as thorough.
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