Even more disconcerting is the fact that he appears to be some kind of teacher. Who hands out candy.
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How do you like your steak?
- Thread starter BreakGuy
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Even more disconcerting is the fact that he appears to be some kind of teacher. Who hands out candy.
I'm all about medium rare. It's just the perfect point of deliciousness!
My wife and I spent an extended weekend in Toronto in June. What I didn't know was that in Canada they will only serve meat well-done. Man, I did NOT like the burgers there!
But what's weird...we went back to Toronto this past December, and we went to Benihana, and they asked us how we wanted our steaks cooked...and darned if we didn't get 'em medium rare...hmm....unless they import their meat from somewhere that doesn't have mad cow disease!
Best steak I ever had: my own, grilled on the Weber charcoal grill, smoked with hickory and/or mesquite. Wow, that's good eatin'!!!
My wife and I spent an extended weekend in Toronto in June. What I didn't know was that in Canada they will only serve meat well-done. Man, I did NOT like the burgers there!
But what's weird...we went back to Toronto this past December, and we went to Benihana, and they asked us how we wanted our steaks cooked...and darned if we didn't get 'em medium rare...hmm....unless they import their meat from somewhere that doesn't have mad cow disease!
Best steak I ever had: my own, grilled on the Weber charcoal grill, smoked with hickory and/or mesquite. Wow, that's good eatin'!!!
Burgers are not meat, but meat bi-products.
All decent restaurants will serve a cut of beef the way you like it.
That's not even half true.
I lived in Toronto for almost all of my life, and never had a problem ordering a burger (at a non-fast food place) or a steak medium rare.
It was probably the burger place you went to. That one place ≠ all of Canada.
That is not accurate. "burgers are not meat"? It's ground beef/steak for gods sake-hardly a byproduct.
It's not a cut of meat though.
There are good reasons why they'd be keen to cook chopped meat for longer. Unlike a steak, where you get to destroy any surface bacteria by searing, the outside of the meat will have been mixed through the entire burger. Not too much of a problem with good food hygiene - but definitely more risky serving rare burger than rare steak.
At a nice place that serves high quality ground beef or perhaps even grinds it themselves, I am happy to order a rare burger (or even steak tartare), but anywhere that might be serving multiple-times-refrozen assembly line patties, I always get it more thoroughly cooked.
That's not even half true.
I lived in Toronto for almost all of my life, and never had a problem ordering a burger (at a non-fast food place) or a steak medium rare.
It was probably the burger place you went to. That one place ≠ all of Canada.
Just repeating what the servers told me.
To be fair, it was only two places -- Fran's and a pub in the gay-friendly district...
Just repeating what the servers told me.
To be fair, it was only two places -- Fran's and a pub in the gay-friendly district...
That would be Liberty Village.
And Juice Lucy stopped doing med/rare burgers in Florida years ago.
First they used to get you to sign the bill, as a waiver, then even stopped that.
The Jamie Oliver restaurants in the UK serve their burgers slightly pink in the middle.
For burgers, I'd rather have it well done, than slightly red in the middle. There's no flavour advantage to having it pink as it is minced meat, and if it is a decent burger, there'll be seasoning and herbs (possibly some sort of mustard or Worcestershire sauce) mixed in with mince too, so you'd never taste the difference between rare and well done for a burger.
I think some places serve burgers slightly pink to show the quality of their beef, rather than for any flavour purposes..
you're confusing taste and temperature sensations, it's actually quite common (unless the well done consists of charcoal or other burnt material).
Unless, of course she can taste the difference and is not confusing taste and temperature.
actually, most people haven't trained their senses enough to know the difference between slight temp differences and a taste difference. in fact, most people can't even distinguish different subtle tastes. the ratio of sensors/channels/receptors per mm^2 is some of the highest within the body and most people's diets "numb" (saturate) those senses.
in fact, if I gave you minced meat at x degrees F, x-10 degrees F, x-5 degrees F, x+5 degrees F and x+10 degrees F; I would bet my yearly salary that you couldn't order them correctly ten times in a row.
The key to your quote is most. Unless you actually have met anjinha and know her palette, then making a statement about what she actually tasted is ridiculous. Perhaps you should limit your expertise to salt.
5 different temperatures all correct 10 times in a row? Even if you could prepare all 50 samples to an acceptable degree of accuracy the chances of not getting a single mistake is very small. You're setting the bar too high to establish a meaningful result (and wagering a considerable amount due to that), even someone with a 'trained palette' would have to rely on a degree of luck to achieve that.
Please stop trying to sound like you're some kind of food connoisseur. It's getting annoying now and nobody is buying it.
LOL
i'm playing statistics here, like any sensible person would. most can't; therefore, statistically speaking, the majority of posters on MR can't. in addition, I haven't seen anything in her posts which suggests any sort of acumen for taste or fine dining, which would bias my decision in her favor.
in fact, i did explicitly state that it's "common," which it is if you look it up. it has to do with the molecular dynamics of TRP channels during sensory perception.
but, that's ok, just play the "you don't know that person, in person" card.
by the way, i can run a four minute mile.
Depends on what's all been put in the burger (herbs, how much seasoning, any sauces etc).
If you had a plain piece of minced beef, rolled into a burger, and ate it on a plate on its own, then you'd probably be able to tell the difference. But a burger isn't served like that. It comes in a bun, usually with a lot of salad as well as other sauces (ketchup etc). With all those combined, it'd be very hard to actually taste the difference between rare and well done on a burger.
I make my own burgers regularly and have occasionally undercooked one slightly (pinkish in the middle) and found it to taste no different, if there was a difference, it was so slight.
It isn't a night and day difference between a medium-rare steak and a well done steak.
I haven't seen anything in his posts which suggests any sort of acumen for decency or etiquette.
i agree, posting here doesnät require decency/etiquette. it's a super nice break from my daily routine.
thanks for reusing acumen, it's a great word that doesn't get enough play.