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Old 12-20-2008, 01:09 AM   #21
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Originally Posted by JGDean View Post
OK. I know the drill on bacteria, especially on ground meat. But does anyone else like hamburger barely cooked?


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Old 12-20-2008, 09:58 AM   #22
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Although I do enjoy steak medium-rare to rare, I always order burgers medium these days. While I often test the limits of food safety in other areas, I draw the line at raw meat (outside of some shellfish, & seafood sushi).

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Old 12-20-2008, 10:13 AM   #23
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I eat my burgers medium.

Steak Tartare is a holiday delicacy here in WI, but it's not made from a pound of ground beef from the grocery. It's made from a steak that has been blanched to kill the bugs on the surface. The meat is then ground up and the thin cooked layer of grey meat is barely noticeable. Preparing it this way still carries health risks, but no more than eating a rare steak...
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Old 12-20-2008, 10:22 AM   #24
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Originally Posted by JohnL View Post
...we used to grind up top round, mix in raw onion, salt and pepper and eat it raw on rye bread.
Mmmm ... WildCat. I didn't know the rye bread trick until a few years ago when one of DH's realtors brought it to a party. He also served it with thin sliced red onion. When DH makes it for us now, he gets it ground fresh from the butcher. That might be a nice snack for today ...
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Old 12-20-2008, 10:47 AM   #25
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raw ground meat is quite common here in G..

we have ground pork, called "Mett", sometimes already seasoned "Thueringer Mett", the Thueringer is used for eating raw on bread, arranged with cubed onions..
we have ground beef and beef tartare - Tartare is usually arranged with a raw egg and capers
we have half-and-half, half beef, half pork, wich is mostly used for cooking..
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Old 12-20-2008, 12:53 PM   #26
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Originally Posted by deelady View Post
why does that seem to be a kid thing I wonder....?
Because we did not know any better!!!! Heck, I remember trying to get the juices off the plate from a raw T bone my dad had seasoned. It was ooooohhh so yummy. It is a wonder we are not dead!!!
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Old 12-20-2008, 02:48 PM   #27
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I like it when it has just left being red but is still juicy. I hate it dry and because I cook professionally for others I don't want to take any chances.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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