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Message
re: People who like their steak well done?
Posted on 2/17/18 at 9:05 pm to Joshjrn
Posted on 2/17/18 at 9:05 pm to Joshjrn
quote:dude I’ve seen the worms come out of pork. Fricking cook pork through just don’t dry it out. You can still have a little pink in middle while cooking it to internal temp. Don’t play with pork or chicken.
Pork doesn't need to be well done, either.
1
Posted on 2/17/18 at 9:21 pm to BogeyGolf
Nah good salmon can be eaten raw
As long as it's flash frozen on the boat after catching.
As long as it's flash frozen on the boat after catching.
This post was edited on 2/17/18 at 9:22 pm
Posted on 2/17/18 at 9:31 pm to TH03
Yeh, but you don’t really know what happens out there. Of course you could say that about anything I guess. Raw salmon always creeped me out. I can go raw on tuna (no pun) though I think it’s all mental.
Posted on 2/17/18 at 9:56 pm to Twenty 49
quote:
In retrospect, I think the cook was a pissed off Bourdain type who was fricking with the guy for ordering well done, it was truly bizarre.
And if I was the customer he would have been a pissed off Bourdain type that walked with a limp.
If I go to a restaurant that is a different cuisine and the chef says “I’m not putting salt on the table, or it comes with mushrooms and that’s that” I can understand the respect they are looking for. I don’t necessarily agree but I get it.
If you are a chef at a steakhouse, well they are standard American fare and just because I enjoy medium rare I also understand people are different. The American steakhouse is where you will see this difference in taste/pallet/class as we all enjoy a nice steak.
I really don’t care how anyone wants their meat and a chef should not either. He should realize he is just a meat cook, no better than most of us, and he should regard each well done customer the same as his cherished medium rare guy. After all, does the price change due to degrees of doneness?
Posted on 2/17/18 at 10:20 pm to AbitaFan08
(no message)
Posted on 2/17/18 at 10:35 pm to TigersHuskers
My MIL likes her steaks well done. My FIL likes his steaks medium but eats them with ketchup. My MIL got cranky when the prime rib at the rehearsal dinner was... red in the center. I had them throw her cuts in a cast iron skillet.
If I wasn’t paying for it, I wouldn’t care, but they both get the cheap cuts when they come over. They can’t tell the difference, anyway, after I dump Dale’s on them, burn hers, then hand him a bottle of ketchup with his.
And my wife knows this, supports this, and still loves me.
If I wasn’t paying for it, I wouldn’t care, but they both get the cheap cuts when they come over. They can’t tell the difference, anyway, after I dump Dale’s on them, burn hers, then hand him a bottle of ketchup with his.
And my wife knows this, supports this, and still loves me.
This post was edited on 2/17/18 at 10:41 pm
Posted on 2/17/18 at 10:58 pm to BogeyGolf
quote:
dude I’ve seen the worms come out of pork. Fricking cook pork through just don’t dry it out. You can still have a little pink in middle while cooking it to internal temp. Don’t play with pork or chicken.
USDA says you need to get pork to 145 degrees
Which is medium rare, for those playing the home game.
Posted on 2/17/18 at 10:59 pm to Martini
quote:
After all, does the price change due to degrees of doneness?
It should. Properly cooking a steak to well done takes forever.
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