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(CNN)   Michigan recalls 1.8 million pounds of beef. Since when did GM get into the meat packing business?   (eatocracy.cnn.com ) divider line
    More: Fail, Food Safety and Inspection Service, E. coli  
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396 clicks; posted to Business » on 21 May 2014 at 11:35 PM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



14 Comments   (+0 »)
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2014-05-21 05:20:47 PM  
Hey, same state, right?
 
2014-05-21 07:00:18 PM  
Hey, you'd be surprised how much ground hamburger you can pack into the cab of a flipped-over Silverado.
 
2014-05-21 09:00:22 PM  
Michigan says "Shut down everything!"
 
2014-05-21 09:20:34 PM  
Did they recall it fondly?
 
2014-05-21 09:58:20 PM  
Your mom recalls 1.8 million pounds of beef, fondly.
 
2014-05-22 12:31:50 AM  
Who in the hell eats under cooked ground beef? That is just rolling the dice to see if you get E. Coli poisoning.

Want the burger to be juicy? Cook it hot on both sides briefly to seal in the juices and fat, then on low till it is done. And don't let it sit, eat it ASAP after it is done.
 
2014-05-22 01:58:35 AM  

gozar_the_destroyer: Who in the hell eats under cooked ground beef? That is just rolling the dice to see if you get E. Coli poisoning.

Want the burger to be juicy? Cook it hot on both sides briefly to seal in the juices and fat, then on low till it is done. And don't let it sit, eat it ASAP after it is done.


One, iirc searing doesn't seal in shiat, that is just a myth.

Two, I go medium rare to rare and it is delicious. It isn't only about juiciness, and to suggest it is tells me you are a step away from the guy who puts A-1 on a steak.

Three, your last sentence is spot on.
 
2014-05-22 02:06:25 AM  

Smackledorfer: gozar_the_destroyer: Who in the hell eats under cooked ground beef? That is just rolling the dice to see if you get E. Coli poisoning.

Want the burger to be juicy? Cook it hot on both sides briefly to seal in the juices and fat, then on low till it is done. And don't let it sit, eat it ASAP after it is done.

One, iirc searing doesn't seal in shiat, that is just a myth.

Two, I go medium rare to rare and it is delicious. It isn't only about juiciness, and to suggest it is tells me you are a step away from the guy who puts A-1 on a steak.

Three, your last sentence is spot on.


You aren't searing right then. Also, I forgot to say that for a burger you use high quality meat or it will be nasty.
 
2014-05-22 02:20:06 AM  

gozar_the_destroyer: Smackledorfer: gozar_the_destroyer: Who in the hell eats under cooked ground beef? That is just rolling the dice to see if you get E. Coli poisoning.

Want the burger to be juicy? Cook it hot on both sides briefly to seal in the juices and fat, then on low till it is done. And don't let it sit, eat it ASAP after it is done.

One, iirc searing doesn't seal in shiat, that is just a myth.

Two, I go medium rare to rare and it is delicious. It isn't only about juiciness, and to suggest it is tells me you are a step away from the guy who puts A-1 on a steak.

Three, your last sentence is spot on.

You aren't searing right then. Also, I forgot to say that for a burger you use high quality meat or it will be nasty.


Ah the go-to deflection of the incorrect, 'you just aren't doing it right and also are using cheap material'.

Seared meat is delicious, but has measurably less moisture than same temperature meat that is not seared. That is simply a fact.

Finally, and more importantly, eating a meat rare is about far more than moisture level. By all means eat things as well done as you like, but if you don't know there is more going on than water content you should be banned from ever saying 'you are cooking wrong' to another person.
 
2014-05-22 06:29:22 AM  
Yay! Michigan is tryingto kill me on every level.
 
2014-05-22 07:11:41 AM  
Searing has NOTHING to do with moisture retention. This has been proven out time and again. Off the top of my head, I can picture Alton Brown and America's Test Kitchen both doing episodes with this matter and showing quite clearly this effect with definitive weights at varying points in the cooking process.

Frankly I'm surprised at how many chefs seem to still buy this line of BS.
 
2014-05-22 10:08:11 AM  

gozar_the_destroyer: Who in the hell eats under cooked ground beef? That is just rolling the dice to see if you get E. Coli poisoning.

Want the burger to be juicy? Cook it hot on both sides briefly to seal in the juices and fat, then on low till it is done. And don't let it sit, eat it ASAP after it is done.


http://www.nytimes.com/1993/02/06/business/company-news-jack-in-the- bo x-s-worst-nightmare.html

Jack in the Box used to serve the burgers pink in the middle. Used to is the keyword here.

Here in Denmark at least, if you buy a gourmet burger at a café or restaurent, it'll be pink in the middle.

Looking it up, the last e coli outbreak was in 2012, with 13 people affected.

---

I'll take my chances.
 
2014-05-22 12:35:21 PM  
pbs.twimg.com
 
2014-05-22 08:01:35 PM  
Michigan you say.  Perhaps it involved wolverine meat.  WOLVERINE!!!
 
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