Phobias- 1 down, 1 to go.

tswoboda wrote:

Live look at Gim’s steak

looks a little raw for him yet!!!!!!!

Alright just to prove it, here is my dinner from last Friday. Homemade surf n turf, and the NY strip roast was cooked to medium rare setting.

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Need more weep on that plate… overdone for me !

Good job on knocking out another phobia BK!
I’m a critter guy and always have had to catch everything I saw as a kid, and still most to this day. I grew up in AZ and it didn’t matter if it was poisonous, 8 legs, 4 legs, 2 legs, no legs…. I caught it and brought it home.
And I’d rather lay in a bathtub covered in snakes and spiders than eat sushi.

gim wrote:

Homemade surf n turf, and the NY strip roast was cooked to medium rare setting.

Looks delicious. I’d eat that for sure

gimruis, you’re just asking for E. coli, botulism or campylobacteriosis unless you cook that thing to 160. Odds are about the same as getting sick from sushi prepared correctly. I’ll take my chances with med rare beef and sushi from reputable high volume restaurants. The only food poisoning I’ve had was from an office potluck. I’m sure someone’s lack of hygiene was to blame.

Time to get the pitchforks and torches and track down the criminal menace that cooked the steak tswoboda posted! The sentence should be death or veganism. Their choice.

picklerick wrote:

The only food poisoning I’ve had was from an office potluck. I’m sure someone’s lack of hygiene was to blame.

Oh absolutely it could have been norovirus.

It hit me in less than 4hrs. Blew up the men’s room twice by 4:30 and barely made it 10 miles to a Kwik Trip on my 40 mile drive home. Lasted until about 10PM. Took a poll the following day and about 70% had similar or worse reaction. One guys swears he’ll never eat anything at a potluck ever again. He said he was sick for three days.

picklerick wrote:

One guys swears he’ll never eat anything at a potluck ever again. He said he was sick for three days.

I hear you on that one, when you have an experience like that it makes you want to avoid it for a very long time.

gim wrote:

If you’ve ever had a case of salmonella from undercooked food

Gim – You have a far better chance of getting salmonella from anything in the produce isle at a Grocery store than you do from Properly prepared Sushi or Sashimi. Each year I hear many times about salmonella outbreaks for Produce. I don’t think I’ve ever heard of any from Sushi

picklerick wrote:

Time to get the pitchforks and torches and track down the criminal menace that cooked the steak tswoboda posted! The sentence should be death or veganism. Their choice.

X2 !! Waste of perfectly good beef. If you prefer it a little more done at least cook a ribeye as it will be more forgiving with all the fat in the marble.

Agreed. I prefer my ribeye and skirt steaks closer to medium so the fat renders better and I can eat every bit of it. Leaner steaks never go past med rare.

John Rasmussen wrote:

<div class=”d4p-bbt-quote-title”>picklerick wrote:</div>
Time to get the pitchforks and torches and track down the criminal menace that cooked the steak tswoboda posted! The sentence should be death or veganism. Their choice.

X2 !! Waste of perfectly good beef. If you prefer it a little more done at least cook a ribeye as it will be more forgiving with all the fat in the marble.

But it’s the only way to be safe

tswoboda wrote:

But it’s the only way to be safe

If that’s the only way, I will pass on the safety. Always liked living on the edge!

Billy Crystal said, “It’s better to look good than to feel good.” I think it’s better to taste good than to be safe. I will literally eat anything that’s legal and actually edible just to try it. So far cabesa tacos are a no go, but I’ll try them again if I find a place that someone who would know tells me they’re good. It’s every part of a steamed cow head all chopped up. Nose, roof of the mouth, eyes, etc. Lots of weird textures and minerality in the flavor.

It’s pretty hard (but not impossible) to pick up an organism (I hope I spelled that correctly!) from a steak as long as the steak hits the grill for a few seconds. Same with sushi. If it hits the grill there is less of a chance anything would bother your tummy. But I guess it wouldn’t be raw fish then would it?

Not the same with hamburger of course.

I can do a medium steak if I have too…anything less then that goes back to the shoe manufacturer.

Off on a tangent here, but that’s what I do best. 165 kills all microorganisms in 15 seconds. Anything lower than 165F requires a longer time to kill the critters. I’m not sure what “except as otherwise required” means below but it confuses me.

https://extension.umn.edu/food-service-industry/keep-food-safe-time-and-temperature-control

Cooking temperatures
The following MUST be cooked to listed internal temperatures and times:

145 F or above for 15 seconds
Eggs for immediate service.
Fish (except as otherwise required).
Meat (except as otherwise required).
Commercially raised game animals (except as otherwise required).

155 F or above for 15 seconds, or
150 F or above for one minute, or
145 F or above for three minutes
Chopped or ground meat.
Chopped or ground fish.
Chopped or ground commercially raised game animals.
Pork.
Injected meats.
Eggs cooked for hot holding.

165 F or above for 15 seconds
Poultry.
Stuffed food products.
Stuffing containing fish, meat, poultry or wild game animals.