|
Post by betahat on Nov 1, 2008 12:57:39 GMT -5
No it didn't seem to bloody. Rather, it felt really "fatty." Only later did I realize that that was the texture of undercooked meat.
|
|
|
Post by swinger on Nov 1, 2008 14:00:32 GMT -5
No it didn't seem to bloody. Rather, it felt really "fatty." Only later did I realize that that was the texture of undercooked meat. Chef's are really reluctant to cook a pork chop anything less that medium-well. I am particular about where I get my pork chops, but will get them medium-rare (yes, pink in the middle). Undercooked pork is not the health hazard it was 100 years ago. Still, the worries persist despite the reality. The USDA suggests a minimum internal temerature of 160 deg (F) www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/index.asp...which translates to "medium". I prefer mine med. rare, which would be 145 deg. I only get pork chops from restaurants that serve Niman Ranch, as I know the hogs are raised in a clean environment (and, they taste better). As far as Trichinosis goes: "The US Centers for Disease Control and Prevention (CDC) reports that on average, only 12 cases are reported per year in the entire US." www.mda.state.md.us/article.php?i=2591"Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats." www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htmAmericans consume on average 50 pounds of pork per year *per person*. I think the risk of eating medium-rare pork is no worse than the risk of getting e-coli from rare beef, and now even vegetables and fruits! So, Betahat, if you dare, drop in to the Elite Cafe in SF and try their pork chop, as rare as you dare: www.theelitecafe.com/docs/Elite_Cafe_Dinner.pdf
|
|
|
Post by mangomilk on Nov 1, 2008 14:02:32 GMT -5
betahat, don't think you are barbarian, you're just living life!
I do hope you didn't get salmonnella or mad cow's disease from the pork though.
...you know what I mean.
p.s: worms stay in your stomach for years until you discover them. - !
|
|
quiapo
Junior Member
Posts: 188
|
Post by quiapo on Nov 1, 2008 15:24:40 GMT -5
On a trip home to the Philippines, I was invited, with my family, to lunch at a Chinese restaurant with those aquarium stocks of seafood. He explained that the sashimi was particlarly good and suggested and order of lobster sashimi. After getting an agreement from my tolerant wife and precocious children, the lobster arrived on an ice tray that had a tropical island motif, with vegetable palm trees with different dipping sauces on the border and the lobster impaled waving its antennae and its tale neatly dissected for our culinary delight. My marrige survived. Just! The sashmi was good.
|
|
furbob
Full Member
Can I has?
Posts: 247
|
Post by furbob on Nov 1, 2008 18:44:21 GMT -5
^ that reminds me of the time when I went to a Japanese restaurant and ordered some type of noodle that had weird onion shavings (or something else, I really don't know) that moved around when I was given my plate. It mainly creeped me out because the moving "onion shavings" made the noodles move around Still tasted good
|
|
|
Post by betahat on Nov 2, 2008 0:38:19 GMT -5
The pork was from the Wood Tavern in Rockridge. I have to say it was really delicious, but I didn't really like the raw texture. I tend to feel that way about all meat. I usually get my steak's at least medium as well.
I feel like eating lots of raw meat (excluding fish of course) is probably an important aspect of being a Barbarian. Though they are known to spit roast whole animals, I suspect they don't cook them too thoroughly because they are always in a hurry to move on and rape and pillage the next village. Just a thought.
|
|
|
Post by swinger on Nov 2, 2008 0:48:25 GMT -5
^ Wood Tavern, in the old Grasshopper space. You hit all the good spots, eh? They make their own salumi there so I wouldn't worry about the pork (not saying that you did). I finally got to Pizzaiolo the other day - great, going to go there again. Add to that list Dopo, Camino, Flora...and you've got my haunts. There's a new place called Mua (opened by the Soizic couple) that I want to try also. At dopo you can sometimes get the "carne crudo" - raw chopped beef with herbed olive oil and garlic. Divine, almost like sashimi. If you don't like the texture though, then
|
|
|
Post by attilathehun513 on Nov 2, 2008 11:26:39 GMT -5
i killed live fish i caught yesterday for dinner...i guess that could be considered barbaric to a certain extent?
|
|
|
Post by mingzayni88 on Nov 3, 2008 8:40:13 GMT -5
Ate with cutlery I guess..The cutting and stabbing of the meat...pretty barbaric when you think of it.
|
|
|
Post by straylight on Nov 3, 2008 14:46:29 GMT -5
i rip meat with my hands, and lick my fingers when i'm done
|
|
|
Post by 2bob on Nov 4, 2008 5:41:26 GMT -5
mmm I don't know why, but sometimes I like to suck the marrow out of meat bones. lol I'm guessing it's my mums influence seeing as she does it as well
|
|
|
Post by straylight on Nov 4, 2008 6:13:09 GMT -5
my mom eats fish eyeballs and makes her own beef jerky
|
|
|
Post by cjsdad on Nov 4, 2008 14:02:40 GMT -5
Since when is hunting/fishing for your own meal "barbaric"?
Wow.
So I guess by that line of thinking I am a primitive. I have fished for, caught, scaled and cleaned my own fish, and enjoyed many a shore lunch/dinner. Always with a permit, always within creel limits. No waste.
I have also hunted for waterfowl such as duck. Also pheasant. Both cleaned and dressed and eaten by me.
Hm. I don't look at that as barbaric. Do you guys?
Just don't come a-callin' when the big bad arrives and you are hungry as hell looking for a handout! Assuming your fave leaders haven't stripped me of my right to fish/hunt. ;D
|
|
|
Post by straylight on Nov 4, 2008 15:04:47 GMT -5
Nah I wouldn't consider hunting too barbaric either.. unless you're like, ambushing deer with a tomahawk or something ;D
|
|
|
Post by cjsdad on Nov 4, 2008 15:44:24 GMT -5
^ You gotta admit....if I COULD do that, it would be pretty frickin' cool.
And barbaric. ;D
|
|