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#21
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Noro on Celebrity Mercury
In article , Brian K
wrote: This has been a new development since that big "mad cow" scare. I grew up eating rare hamburgers with the meat almost red in the center and juices a lovely pink. Burgers without some pink just don't taste good. They taste like sawdust. I think "the dam lucky you did not make anyone sick part" is an overstatement. But if you want to be safe it should be cooked well done to 160 degrees. And you could have some pink as long as you have cooked it to 160 degrees. If I were cooking burgers for others I would cook it to 160 degrees as measured by a thermometer. Many restaurants will only cook it that way. The Five Guys burger chain here will only cook them well done. When cooking for myself I do as I please. Also when ordering for myself I order as I please. I had a Chef Geoffs burger at Lia's about an hour ago and I ordered it medium as usual. There was some pink and it was dam good. -- Charles |
#22
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Noro on Celebrity Mercury
In article , frijoli
wrote: nd, mad cow can not be destroyed by cooking meat at any reasonable temperature high or otherwise. The reason 160 degrees is the safest is to kill e-coli bacteria. -- Charles |
#23
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Noro on Celebrity Mercury
In article ,
Brian K wrote: This has been a new development since that big "mad cow" scare. I grew up eating rare hamburgers with the meat almost red in the center and juices a lovely pink. Burgers without some pink just don't taste good. They taste like sawdust. Actually e coli. Prion diseases (such as mad cow) aren't inactivated by heat at cooking temps. The reasons to cook meat is largely related to bacterial concerns. -- I get off on '57 Chevys I get off on screamin' guitars --Eric Clapton |
#24
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Noro on Celebrity Mercury
Kurt Ullman plucked Senior Frog's Magic Twanger and said On 3/7/2010
6:55 PM: In , Brian wrote: This has been a new development since that big "mad cow" scare. I grew up eating rare hamburgers with the meat almost red in the center and juices a lovely pink. Burgers without some pink just don't taste good. They taste like sawdust. Actually e coli. Prion diseases (such as mad cow) aren't inactivated by heat at cooking temps. The reasons to cook meat is largely related to bacterial concerns. Many of the chains, Applebey's, Fridays, Bennigans, Chilli's only restriction is they won't cook a burger rare. They will cook a burger: medium rare, medium well, and well done. I frequently eat at Applebey's, Charlie Browns and Chilli's. Neither has resulted in any kind of sickness. The only time I had an experience of food poisoning was at The Office ( local chain?). The entree was Fish and Chips. -- ________ To email me, Edit "blog" from my email address. Brian M. Kochera "The poor dog is the firmest of friends, the first to welcome the foremost to defend" - Lord Byron View My Web Pages: http://home.earthlink.net/~brian1951 My Shutterfly Page http://photosbybrianmk.shutterfly.com/ |
#25
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Noro on Celebrity Mercury
In article ,
Brian K wrote: Kurt Ullman plucked Senior Frog's Magic Twanger and said On 3/7/2010 6:55 PM: In , Brian wrote: This has been a new development since that big "mad cow" scare. I grew up eating rare hamburgers with the meat almost red in the center and juices a lovely pink. Burgers without some pink just don't taste good. They taste like sawdust. Actually e coli. Prion diseases (such as mad cow) aren't inactivated by heat at cooking temps. The reasons to cook meat is largely related to bacterial concerns. Many of the chains, Applebey's, Fridays, Bennigans, Chilli's only restriction is they won't cook a burger rare. They will cook a burger: medium rare, medium well, and well done. I frequently eat at Applebey's, Charlie Browns and Chilli's. Neither has resulted in any kind of sickness. The only time I had an experience of food poisoning was at The Office ( local chain?). The entree was Fish and Chips. Which has anything to do the topic at hand how? Those same chains also include the Board of Health required warning that undercooked meats are a health hazard. It is still bacterial (specifically e coli) hazards and not prion (mad cow) that is the safety concern. -- I get off on '57 Chevys I get off on screamin' guitars --Eric Clapton |
#26
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Noro on Celebrity Mercury
frijoli wrote:
Stu wrote: Obviously you are not a cook, ground beef needs to be cooked well done. Steak is different. Explain. Any possible bacteria on steak is on the surface and killed when grilled. Ground beef, by nature of the grinding, allows any possible bacteria to be mixed throughout the ground meat and possible escape being killed by the cooking process. Hence people want it cooked more to cover that contingency. |
#27
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Noro on Celebrity Mercury
Surfer E2468 wrote:
Never eat any meat that is not WELL DONE, That is unnecessary and over reaction. Nothing more dangerous in a med-rare steak than a well done one, and it certainly tastes better! |
#28
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Noro on Celebrity Mercury
Brian K wrote:
This has been a new development since that big "mad cow" scare. I grew up eating rare hamburgers with the meat almost red in the center and juices a lovely pink. Burgers without some pink just don't taste good. They taste like sawdust. Grind your own beef from large, washed cuts of beef. Grind close to the time you grill it and you'll probably be just fine. |
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