Who likes their meat well-done?

I do.

This should've been a poll.

R1 but why!

[quote] R1 but why!

To gauge the opinions of your fellow DLers.

As my boyfriends used to say “that’s a choking hazard!”

Black people. And they ruin steaks at cookouts.

You know who and he eats it with ketchup! I won't type his name because I'm sick of reading it!

On a prime rib, I like the ends, the well-done pieces. Lots of browning and salt and pepper.

I like my meat black.

My mother served shit that could still get up and walk off the plate. I prefer my food to actually be cooked.

I cannot eat pork that’s pink. Must be cooked all the way through.

Steaks medium.

My parents would only eat meat that had been charred into a hockey puck. I like it medium rare.

I’ve been hospitalized with salmonella twice. It’s a hell I wouldn’t wish on my worst enemy. Laugh it up, I want my food thoroughly cooked.

[quote] My mother served shit that could still get up and walk off the plate. I prefer my food to actually be cooked.

R9 = Christina Crawford

I went to a restaurant outside of Phoenix that was a lot of fun. As I was sitting waiting for my steak ordered rare, a couple of waiters came out banging pans together and making a lot of noise. They stopped at a nearby table and shouted out "This man ordered their steak well done!!" and put a plate with a boot attached in front of him. Everyone laughed. they then put his real steak in front of him. He blushed bright red. He deserved it.

I like mine cooked through. Interestingly, so do my Greek friends. I once put slightly pink lamb on their plates and they couldn't eat it until it was cooked further and was no longer 'mushy'. Why don't they eat meat any less than well done ? Well, when your food is well cooked you get a lot less indigestion. I now follow their advice.

Me, the older I get. I ate it rare as a young person. Now I can’t deal with the blood.

Well done, borderline burnt.

Only barbarians eat their meat raw.

dad had a plate full of blood.

barf

I like my meat well done

I eat meat and like it, to a point Steaks are not a favorite, and certainly not a big heaping plate full. It's too rich to my taste, and a big red bloody slab of meat on a plate...I can't eat more than a couple bites.

At the opposite end, I don't kike burned meat or even more than the lightest char. A steak is something I have when it's the only choice: preferably more brown than red, tender but not raw and blood running every where. A pinkish interior on a steak that looks cooked through, as though the heat reached the interior is ideal.

Roasts, tenderloins of pork, medallions, etc., these things are good i. I appreciate the smaller portions, the ability to cook it through better, leds blood, and no bones on my plate. Bones, blood, pieces of fat...those are problems that should have been solved in the kitchen, not presented on a plate.

The texture of blue or seemed for scarcely a second meat is disgusting for me.

[quote]Bones, blood, pieces of fat...those are problems that should have been solved in the kitchen, not presented on a plate.

This would be such a perfect statement to use as an example when trying to explain to an outsider what Datalonge is like!

[quote]I went to a restaurant outside of Phoenix that was a lot of fun. As I was sitting waiting for my steak ordered rare, a couple of waiters came out banging pans together and making a lot of noise. They stopped at a nearby table and shouted out "This man ordered their steak well done!!" and put a plate with a boot attached in front of him. Everyone laughed. they then put his real steak in front of him. He blushed bright red. He deserved it.

I would have taken my fork and stabbed them in the eyes. Cunts.

I like mine well-done. Aside from liking the taste of the burnt bits, it’s also safer because there’s less risk of contamination or Mad Cow Disease.

I’ve been a vegetarian for nearly forty years. As a child I would reluctantly only eat meat that was well-done or didn’t much resemble the muscle from the original animal (ie hamburgers, &c), because that grossed me out and made me feel really bad for eating it.

Do you feel bad when murdering innocent vegetables R25?

Actually, sometimes, yes, R26. I apologise to the lettuce when I pick leaves off. I’m a mess. 🤦🏻

Oncology dietitian here. You can't get salmonella fron a steak cooked medium rare, as bacteria is only on the surface and is killed at that point. Ground meat is a different story

r15, I'm Greek and would never eat lamb rare. A good cut of beef, however, had to be medium-rare. I have no idea why the difference, it's how I was raised. Also, would never put tzatziki on beef, but it's perfect with lamb. After colon cancer, can't digest anything with legs and barely miss it. But this thread is making me crave meat.

Lots of Dee-plorables on this thread, woo hoo!

R25: I'm not a vegetarian but agree that meat is better in the abstract: less the bone and fat and skin. I don't want to deal with that any more than hooves, ear cartilage, marrow, and organs. Watching people eat ribs is one of the most disgusting things. I hate seeing someone bring bones to their mouth. And I have no compunction about eating animals.

[quote] I hate seeing someone bring bones to their mouth.

Kinda hard to avoid on a gay site, no?

R29 I had served the Greeks lamb.

I order beef medium well, which is just right.

To the prisspots on this thread saying they don't want to see blood on their plates when eating a steak... that's not blood, Mary!

[QUOTE]I’ve been hospitalized with salmonella twice. It’s a hell I wouldn’t wish on my worst enemy. Laugh it up, I want my food thoroughly cooked.

[QUOTE]Oncology dietitian here. You can't get salmonella fron a steak cooked medium rare, as bacteria is only on the surface and is killed at that point. Ground meat is a different story

Oncology dietician beat me. I worked for an FDA contracting agency that implemented a food safety knowledge assessment among the general population. I had to write intro and background for the report.

Salmonella (or e coli) reside on the surface of meat cuts if the slaughter practices are unhygienic. That is, if the animal's bowel contents come into contact with its meat. They remain on the surface and don't penetrate. The cooking process kills off the pathogens. It may still be possible to get sick if the cooks handled the cuts of meat improperly, piercing the meat to put it on the grill, flip, remove, etc., instead of using tongs. The fork tines drive the pathogens inside.

Hamburger is a whole other matter. Grinding the meat mixes the bacteria throughout and into the parts heat is least likely to reach.

Forgot to add I like my beef medium rare. My parents were of the generation that practically incinerated meat and cooked vegetables to near mush. Decent meat turned into near leather. My mom's rationale for the overcooked vegetables? My father's dentures. Never explained the meat, though.

it's jesus juice!

Yeah, R31 - that’s how I was as a child, too. I always found meat rather distastefully [italic]visceral[/italic] - literally, I suppose - and then I discovered punk and the Animal Liberation Front, and validation of my distate, I guess (I was raised on Beatrix Potter and other idealised British anthropomorphism, and was forced to eat one of my pet chickens at one point, and those things definitely contributed to my vegetarianism, as well as to my sister’s veganism!)

I have no issue with people eating meat around me, and I love the smell of barbeques (it’s so primal!). Even though I’m a bleeding heart animal lover, I enjoy watching people enjoy eating meat, bloody or otherwise- it’s just not for me. 🤷🏻

[quote] The texture of blue or seemed for scarcely a second meat is disgusting for me.

Help!!

It depends in the meat. Beef black and blue, pork well, chicken well, tuna medium rare, oysters raw....

R36, but that applies to many foods. My only 2 food poisonings were crab..

Not a big fan of red meat at all so when I do get a craving, the meat cannot be red at all or it makes me nauseated. I know I'm eating a dead animal. I don't like blood at all and actually faint or vomit if they take blood from me. I'm the same with seeing it on tv shows or movies...I HATE vampire or zombie movies where people are eating flesh.

So yeah, I'll take that steak well done or almost well done if the lights are dim.

I need my meat well down - burnt even.

Can't stand anything with blood pouring out of it. Like would you eat a pussy? Yuck! Just no.

Well-done feels like a waste of a good cut to me.

Thanks for comparing steak to a pussy.

Medium.

[Quote]Black people. And they ruin steaks at cookouts.

I'm Black. When I was growing up, I was told that you could get sick if meat wasn't cooked well-done. Those who did eat anything less than well-done were taking their lives in their hands. Today, the Blacks who request well-done meat usually do so out of cultural tradition, and the belief that it simply tastes better. I'd say that the Blacks who do order it less than well-done are usually college-educated, and have socialized with White people.

At cookouts, we tend to thoroughly season and marinate our meat prior to cooking it. And yes, it'll probably be well-done, unless someone requests it otherwise. If it's ruined, then that particular person simply doesn't know how to cook (on a barbecue grill).

Honey, its just not Blacks. White trash too..

So you're saying YOU like your meat well done R49?

I like my steak cooked especially as it offends the raw meat pseudo-gourmets. It's not difficult to cook a steak well done and still juicy as long as you know how to cook. If it comes out as boot leather, you can't cook. It's as simple as that.

What R51 said. It's a myth that well-done meat has to be tough or flavorless. If the cook knows what they're doing, it will be tender and flavorful. But lots of cooks don't know how to do it properly, even in steakhouses, and thanks to the culture of shaming and mockery surrounding well-done meat that people like R14 endorse, those cooks think they don't need to learn.

As to why I like meat well-done - because I hate the texture of undercooked meat, it's mushy and disgusting to me, and I don't eat bloody things. I'm neither white trash nor black. I like what I like, and other people can fuck all the way off.

I no longer eat red meat but when I did, my preference was for it being extremely well done. I found anything rare to be absolutely disgusting and inedible, I think in part probably because it reinforced for me that it was a part of an animal rather than 'food'.

I prefer medium. If I'm going to eat "well done" beef then It'll be a tough cut that I've braised.

Medium rare or a good steak tartare, but I don't like it with a cracked egg on top. Just with onions, salt and pepper and some fresh parsley on a French baguette.

Vegetarian here, but clearly... People should get their food cooked how they like it, without comment or judgment from the help.

I'm aghast at the restaurant up-thread that served some guy a boot as a joke. WTF? And the queen and other patrons who thought it was FUNNY?!?!.Wtf?

Someone circa 1964 announced that Americans who liked their meat well-done were low-class, and apparently the queens have been eating raw meat ever since, swanning and swishing about it, calling anyone who liked it some other way "white trash." There's trash here, hon, but that ain't it.

It is a waste of a good piece of meat if you order your steak well done R56, there's just no other way to describe it.

I'm so tired of foodies dictating other people's choices. Do you know how grating and insufferable you are? Fuck off. It all comes out of your asshole, just like mine. Get over yourself.

[quote]Black people. And they ruin steaks at cookouts.

It's not all black people, but there is historical reason behind it. White butchers used to sell black people bad, expiring meat, so in order to make sure it was safe to eat, black people had to cook their meat well done and it just got passed down. Once again another situation where black people get made fun of for something that was a reaction to shady shit started by white people.

I would also assume that these same butchers sold bad meat to poor whites as well.

Exactly, r58.

"It is a waste of a good piece of meat if you order your steak well done..."

Someone told you this a long time ago and connected it to "class," and you've been repeating it like the gospel ever since.

It's not a waste if the person who ordered it eats it and enjoys it. If they order it the swishy-swanny way and find it inedible, or they pretend to enjoy it even though they secretly wanted something else, THAT'S a waste.

I googled butcher’s selling blacks spoiled meat and couldn’t find anything. Anyone with links to this?

As a child, I would only beef if it was well-done. My Mom wanted her steak so rare that we joked about having the cow just walk past the grill.

As I've gotten older, and portions have gotten bigger, I will order a steak rare or medium rare. While eating it, I can eat the medium rare pieces. When I have leftovers, I am able to reheat the rare piece to medium rare rather than well done.

I like my hamburger well-done—I don't like mushiness inside. But I like a steak medium-rare. Anything more is too dry, anything less is rubbery.

i do. i dont like raw meat.

I like my meat well done because I was raised to eat well done meats. When I became an adult I realized eating steaks well done was considered low class but I don’t care because it’s my money and I will eat my meat however I like.

R61, I'm not sure it was "bad meat" per se but the less favorite cuts of meat. For example, Blacks weren't given sirloin steaks but perhaps the parts that are today, best served braised. Blacks ate chitlins', pig ears, pigs feet, etc. Parts that wealthy Whites would never eat.

I like beef curtains raw.

Don't give me any meat that's even slightly pink, it must be well done. The sight of any juices coming out of it grosses me out.

[quote]Someone told you this a long time ago and connected it to "class," and you've been repeating it like the gospel ever since.

Bullshit, I come from rural middle class ordinary folk, in a village with just a few hundred people. All pretty much had the same money. That's how it was in the 60s. I'm also not American, I grew up in central Europe.

I can assure you, nobody would cook a steak well done. Country folks understood a thing or two about good cooking. Has nothing to do with fancy or class, just not wasting a good piece of meat.

^^ My point remains the same. It's not a "waste" for people to eat food the way they like it. Just because you and the people of your village liked it a different way doesn't make it a crime or misuse if another person likes something else.

I never would, but i very very rarely eat beef in any form.

[quote]I googled butcher’s selling blacks spoiled meat and couldn’t find anything. Anyone with links to this?

No links? I figured.

I prefer a thin breakfast steak to be almost or at well-done. But I use a porterhouse cut so they're not dry. My butcher weeps.

[quote]Blacks ate chitlins', pig ears, pigs feet, etc. Parts that wealthy Whites would never eat.

Slaves were forced to eat that. They could only eat what was left over and what the white people didn't want. It just carried over. Then post slavery, they could only eat what they could afford and racist people weren't always nice.

[quote] My point remains the same. It's not a "waste" for people to eat food the way they like it. Just because you and the people of your village liked it a different way doesn't make it a crime or misuse if another person likes something else.

This precisely.

But there will always be some nellie priss at the DL to hiss about how the way she likes it is the ONLY way anyone can EVER have it.

It's why we have our beloved pasta draining/straining DLism, after all.

Medium well, with blackened seasoning.

That's what it comes down to. I think well done is awful, but if you like well done, then eat well done. I'm no fan of rare. My Dad loves a steak that has been dragged over a candle flame twice, then he's good to go.

This guy's well-done steak actually has some pinkness inside of it, but I would still gobble it up. I would say it's medium well.

I do. WITH ketchup, french fries AND chocolate CAKE with TWO scoops of ICE CREAM. One SCOOP is for LOSERS.

Mad cow disease bitches

Cooking prion infected meat to any temperature doesn't kill mad cow disease, R80. If you eat infected meat, you will get the disease no matter how how it was cooked.

Bitch.

I like the taste and texture of fully cooked beef. Rare beef takes forever to chew. It’s like blood soaked bubble gum.

Is rare meat a WASP thing? I have never met a person of color (black, Latino, Asian, middle eastern) that likes their meat undercooked. Medium is rare enough for me.

You can cook a steak well and not dry it out, besides do we really need to eat meat rare with all the trade that goes on? Two steaks in the same package may not be from the same animal,nit could have been packed in some distant factory.

R81 is correct. The spongiform encephalitis prions cannot be neutralized by any amount of cooking, even at higher temperatures. And they are being found in deer populations in multiple states in recent years. There is no cure for the human version of this horrible encephalitis, Jakob-Creutzfeld disease.

As long as someone is enjoying their steak it’s not a waste.

that's what you say!

For a thick steak or thick hamburger (3/4 inches or thicker when raw), I will order them "medium-rare, closer to medium." Just my opinion, but a hamburger is so much better with a little bit of pink in the middle.

[quote]r9 My mother served shit that could still get up and walk off the plate.

Medium well, babies. That's the ticket!

Someone else upthread mentioned prime rib, and I always order an end cut. You get medium rare/medium and all the good crunchy well done bits.

Sigh. It's NOT blood, you silly geese!

R 81 and R85

I had brains in a French restaurant sometime before prion diseases were in the news. Never again until there's a cure.

R83 I’m Latino (from a country where social gatherings revolve around a barbecue) and my entire family prefers their meat medium-rare. Might be a regional thing.

I like all my meat raw.

R5

Not the Black people I know. We like beef and fish extremely rare. They have more flavor cooked that way.

I think getting a tender cut of beef to well doneness without overcooking it is too tricky, so the fashion developed for rare beef. Plus you had quacks like the bastard who told Joan Crawford to make her child eat raw meat because it had more “vitamins.”

My mom fed us runny eggs when we were children because she thought they had more vitamins.

[quote]Aside from liking the taste of the burnt bits, it’s also safer because there’s less risk of contamination or Mad Cow Disease.

R24 - I hate to be the bearer of bad news, but cooking meat does not reduce the risk of contracting Mad Cow Disease from it:

When scientists were trying to determine the cause of scrapie in sheep, they could not identify the organism that causes the disease. This is because it is not a virus, bacterium, or parasite. Unlike other infections, it provoked no response from the body’s immune system, and the only way to confirm an animal had scrapie was to examine its brain after death. Similarly, there is currently no test on live cattle to determine if they have BSE. Due to the long incubation period, symptoms of a sick cow may not appear for many years after infection. In addition, normal disinfection procedures do not stop this disease, so even well-cooked contaminated meat can infect humans. The rendering process – cooking of dead, often disease-ridden, animals – used to make supplements for animal feed, also cannot kill the infection, and only serves to spread it.

You made this argument all about class R70, which is simply not true!

I only eat meat in the bedroom.

I've always only eaten meat when cooked to well-done and have had to hear the bitching of sanctimonious pricks like R57 who just insist they know better than you what you should be eating. Drop dead, bitch. I think having any meat that is pink at all is completely gross, but I don't reprimand anyone else over it.

Also, on an unrelated note, my grandmother died of Jakob-Creutzfeld disease. It isn't a good way to go.

But you just did reprimand. Sorry about your bad taste and dead granny.

It actually delights me to know that I'm pissing off DL's sanctimonious, controlling foodies every time I eat well-done meat. Die mad about it, bitches.

You're not pissing me off, I just feel sorry for you.

R103, I didn't reprimand you for choosing to eat your meat under-cooked, moron, I reprimanded you for being an obnoxious, overbearing, sanctimonious asshole. There's a difference.

I don't eat meat.

R102

Prion diseases are usually found in the brains of animals, not the muscle. Heat does not kill the organism. People who eat their meat rare or medium-rare are taking an acceptable risk and you are not better protected. You also are judgmental and uninformed.

Rare and medium-rare meat has more flavor. Beef tartare is delicious. Naturally, you must buy your beef from a reliable butcher.

Many years ago, my father and some others took a young man out to a restaurant. He had been raised to eat his meat cooked well-done. They encouraged him to try ordering his steak rare. He could not accept that it tasted better because it had not been cooked to death. They felt sorry for him.

R104

You're not "owning" us. We don't care. You obviously have no taste in food.

R89

One of my relatives orders her steak "black and blue," barely cooked.

R83

I'm Black but I've gone to boarding school, college, and professional school with lots of WASPs, where we ate together all the time. Everyone in my family loves rare meat and I've never noticed WASPs ordering their meat only one way. There's a stereotype that WASPs don't care about food and can't cook or cook everything to death (they prefer to drink). But certainly, I've known WASPS with sophisticated, appreciative palates and who were excellent cooks.

R82

Good quality rare beef is tender. It melts in your mouth.

[quote]Beef tartare is delicious. Naturally, you must buy your beef from a reliable butcher.

Yes, it has to be fresh minced beef and you have to get it from a reputable butcher. Then it's an absolute delicacy!

I remember there was a discussion some time ago here about why Americans don't eat lamb and there were strange comments too.

Despite being a multicultural country, the food culture in the US is just not very sophisticated and definitely not very healthy!

I have no real preference except that it not be cold and purple.

It's dead meat. Overcooking it doesn't 'ruin' it to me. An animal was sacrificed for it and I will eat it if it is given to me provided it's not fully raw.

I don't say grace to a giant mean man in the sky but I am grateful for food I have and for sacrifices others make so that I can have it.

My grandmother made roast beef so rare that most of it was cold and squishy and reddish purple in the center and that is raw meat, which is dangerous, and so I don't eat it that way.

I find rare beef a bit more flavorful but the texture is unpleasant to me. I like the texture of well-done meat much more but it's not as tasty. I order it medium. Depending on the restaurant, that means that it either comes well done or rare.

R114 I don't eat lamb because lambs to me are just like puppies and kittens. I don't know how people can eat lamb with a clear conscience. For tender meat? I'd rather eat jerkey.

R97

My guess is that cooking meat to the point where it's well-done disguises flaws in the meat -- up to a point. The rarer you eat your meat, the better quality it has to be because there's little to mask the taste and texture of the meat. My family likes to have beef tartare -- seasoned ground raw beef topped with raw quail eggs -- at least once a year. For our regular meat, we always go to excellent suppliers, but for tartare, we go to a nice specialty butcher for that meat and he grinds it up for us on the spot.

R116

Lambs are adorable. I might have trouble eating them if I kept them as pets. The lamb in the video looks very young and is small. Most lambs are brought to market at about 6 to 8 months old. A lamb at the time of slaughtering weighs about 140 pounds.

The meat I was served growing up was always well done. My mother said that undercooked meat, especially pork would result in a case of worms. As an adult, I have come to appreciate medium rare beef. However, to this day I cannot tolerate a hint of pinkness in chicken. Mom roasted that bird to death.

R119

We've been talking about beef and lamb. Pork and chicken are different. Cooking pork well kills the organism that causes Trichinosis, which used to be a serious problem. I've read that in the U.S. it's now rare, but I don't know anyone who doesn't thoroughly cook pork. I read that in Germany there's a delicacy called "Mett," which is ground raw pork. If I were in Germany and at a trusted establishment I might try it but I'd have to overcome the fear I grew up with about eating undercooked pork.

Troll

R86

When we have people over and are having steak we cook it the way the guests prefer. You don't want people you've invited to feel uncomfortable. It's easier to accommodate with individual steaks, but there have been times when we've served a roast and have offered to put part of it back in the oven to make it less rare.

Both my parents liked meat medium-well or well done and I inherited or learned the taste for it. I also like fish such as salmon to be pretty well done.

R114

[quote]Despite being a multicultural country, the food culture in the US is just not very sophisticated and definitely not very healthy!

It depends on the individual. I grew up and live in a big city with many culinary cultures and my family were always adventurous eaters. On Twitter, when people post lists of "exotic" and "weird" foods, I've usually eaten most of them.

[quote]You're not "owning" us. We don't care. You obviously have no taste in food.

Sure. Your 'indifference' is all over this thread.

R74

It's where the expression "to eat high on the hog" comes from. Whites ate the choice cuts. Blacks had to find inventive ways to cook offal. Poor people have done it all over the world throughout history. I'm Black but I've never had chitterlings (pronounced "chitlins"). They're pig intestines and I once was around someone who was cleaning them. The smell! I have had tripe, the stomach lining, prepared Argentinian-style. I like "sweetbreads" which are the thymus and other glands.

R125

If you say so. LMAO

Cher knows best.

I lost my taste for meat early in the pandemic when all the disgusting news stories came out about conditions in the meat packing plants. But a steak is probably a lot safer than chicken. If I was going to make hamburger I'd grind my own.

[quote]I don't eat meat.

Then you can't answer the question so why did you bother posting?

R24 No, there is no less risk of mad cow from well-done beef. BSE is a prion disorder and you would have to fully carbonize the meat to render it harmless.

[quote]I don't know anyone who doesn't thoroughly cook pork.

You've obviously never ordered chops at a restaurant.

[quote]It's where the expression "to eat high on the hog" comes from.

I thought the expression was "high off the hog".

R132

I don't eat pork chops that often and when I do, it's always at home. We always cook pork thoroughly. One of my relatives, who's a chef, once cooked an entire suckling pig Asian-style. It was roasted in a backyard pit. It was tasty, but picking up the pig at the restaurant was weird. It was pale and looked like a baby.

R133

There's this service called Google. You should check it out.

One imagines, r133, that "high [bold]off[/bold] the hog" is used by those who say "based [bold]off[/bold]" instead of "based [bold]on[/bold]."

How sad are people's lives that they have to feel better by complaining about how long a stranger cooks their food. Get a life!!!

To R6, I love ketchup with my steak& French fries!

Ground black pepper and Garlic powder (my neighbor makes it) I try not to use salt.

R136 I guess that would be Merriam-Webster, then.

It's an alternative, r139.

R140

Yes, it's an alternative. I think "High on the Hog" is more popular. Why would someone post a pissy comment without first checking that the version complained of was in use?

R141 How was it a pissy comment? Are you sensitive? My whole life I have heard the expression "high off the hog". Maybe "high on the hog" is more widespread now, since a movie was named that. I don't know.

Actually the only pissy comment was R136.

Correction, R135 was also toally unnecessary. I simply said I thought it was "high off the hog" and all this bitchiness ensued? Grow up.

I do not know why people have a thing with or criticize people who like their meat well done. Every time I have a steak or even a burger, I order it well done with no pink in the middle. I love a good steak every so often and like it butterflied so that it can be done well done. My friends or partners are always like "how can you go to Mastros and have a well done steak - it's a crime." Honestly, who cares? I enjoy it. I don't like it juicy - I like my meat dry, including chicken. I have no opinions when people want it so "rare it's practically blue in the middle".

high off the hog, to eat/live To live well; to prosper. This term comes from the practice of the choicest cuts for ham and bacon being taken from high up on the pig’s side. It originated in the American South in the nineteenth century and became extremely common in the mid-twentieth century. It is sometimes put as eating high on the hog. See also: eat, high, live, off, to

The expression came from the meat being cut off from the hog, which makes more sense.

Chicken and pork well done. A good cut of beef med-rare. Anything more is ruining the meat and you might as well just buy a cheap cut. Rib-eyes and tenderloin are perfect for the grill. I'm from Texas and grilling here is an art form and very serious.

I do. And I don't know why you (and other people who prefer rare meat and make a big inexplicable deal about it) give the teeniest tiniest shit about how anybody else likes food cooked.

Chicken needs to be cooked, but who likes dry food? That makes no sense to me, but to each their own.

I like dry food. I have ADHD. Maybe slightly on the spectrum w/ textures?

[quote]I like dry food.

Are you a cat or a dog?

Into my teens/early 20s, I did want it like that, but now, I want it almost still mooing.

I think I might've been impregnated by Satan's child.

Overcooked meat and vegetables boiled to mush sounds like 60s cooking.

[quote]I’ve been hospitalized with salmonella twice. It’s a hell I wouldn’t wish on my worst enemy. Laugh it up, I want my food thoroughly cooked.

So you cook your lettuce?

Salmonella outbreaks are more common in vegetables than meat these days. Has something to do with pig farms shit washing into the fields of neighboring farms where vegetables are grown in the ground. They all share the same water.

I'm a quasi-vegetarian, and don't want to meet anybody that had a face on my plate. So making it well done allows me to pretend it wasn't a cow. Also, I'm usually peer pressured into eating that shit.

Went to a dinner party, and it was this fancy steak, like the fanciest I guess, and it was rare, to me uncooked, and it was absolutely disgusting, like some pretentious Pagan Satanic sex magic ritual. I had to pretend it was delicious, and it tasted like really bloody gummy bologna.

Any dinner party that doesn't serve meat the way guests prefer is tacky.

What kind of dinner parties are you going too? Meat is expensive, you must have rich friends! Especially if it was "fancy" whatever that means. I am assuming you mean a tomahawk rib eye or Filet Mignon. That's anywhere between $50 - $100 dollars per plate in a "fancy" steakhouse. Without the sides.

Sounds more like they just grilled some cheap cut, under cooked and threw it on your plate. Basically they didn't know what they were doing. Pretentious queens I am assuming.

Anything less than well done clashes with the ketchup.

r156 They were rich people, so I used the word pretentious, but yes it was tacky. Like blood running down faces like some David Lynch fever dream. They host was a dotcom dude who started a paypal like payment startup that never went anywhere. It was in San Francisco and very 2000.

It was the "let's introduce the philistine to real beef prepared properly" kinda thing. Which is what the OP was talking about I think, although they were being facetious.

r157 You know about meat, I don't, but there people seemed to base part of their identity on steak, which I thought was bizarre. Very rich San Francisco first dotcom wave tech people. They did have bad art on the walls, something I actually know about.

This wasn't my only experience with this shit, once in Boston with MIT and scientists. But it was fucking cheese, and I've never seen people eat so much fucking cheese in my life, and talk about it. I grew up eating "american cheese" in the little plastic pockets, so I was more weirded out than impressed. Eating it off strange cutting boards, reminded me of the 1970's fondue craze.

AND....French dinner party, where I was laughed at for admitting I eat chocolate with wine, and not understanding pate, which was chopped up fucking rabbits.

Fuck all these people.

Oh one last funny story. I knew a beautiful Brazilian girl, who went to one of these parties - which had a spread, kinda anonymous, and and told me she "loved the pice" and it was a huge round slab of some brie like cheese.

She thought it was a pie, like cheesecake, and she had two very large slices. People were watching. I loved her for that.

R144

Before you accuse someone of being wrong, you should check. You're literally on a device that makes it easy.

I don't care whether it's some shade of pink, brown or dark, as long as it's BIG.

r163 Ha, dick joke.

[quote] it was fucking cheese, and I've never seen people eat so much fucking cheese in my life, and talk about it. I grew up eating "american cheese" in the little plastic pockets, so I was more weirded out than impressed. Eating it off strange cutting boards, reminded me of the 1970's fondue craze.

Someones never seen a cheese board.

I hope you know, cheese boards have been around for hundreds of years, not some 70's impression you have for some odd reason. Also, American cheese which was probably Kraft is not cheese, it's a cheese flavored "food product".

[quote]French dinner party, where I was laughed at for admitting I eat chocolate with wine, and not understanding pate, which was chopped up fucking rabbits.

That's odd, I have been to parties with the specific theme of wine and chocolate, they pair well with dessert wines. Pate is not "chopped up" rabbit. It's a generic term, usually it's duck liver puree with other stuff but it can be just pureed vegetables too.

I don't like bloody meat... my friend ordered steak tartare when we were on vacation and I almost puked. LMAO

I love meat, steaks, burgers, prime rib, you name it, but sorry, steak tartar is just cold ground raw meat. It's doesn't taste good unless you cover it up with all the toppings. It's not steak, steaks are cooked, at least somewhat. Steak tartar should just be called steak, it's really just raw meat. Haven't seen it listed on a menu in fancy restaurants for ages. I say good riddance. Same goes for beef Carpaccio.

There's a reason our ancestors held that shit over a fire, it tasted better cooked.

R168, I've been eating steak tartare for decades in Europe, I never got sick and we had it one a week usually. US has just low standards when it comes to quality requirements for food.

The Polo Lounge has the best steak tartare in the country. Everyone I know is obsessed. It looks disgusting and they make it right in front of you.

If a good vet could bring that steak back to life, then it’s just this side of overcooked. I like it blue.

[quote]R131: BSE is a prion disorder and you would have to fully carbonize the meat to render it harmless.

Not even that renders prions inert. Even when cremated, they're detectable in the ash fall.

Risks which can be reduced or neutralized by more thorough cooking would include e-coli and tapeworm eggs.

I can't handle undercooked beef, the same way I feel about ribbons of fat, gristle, or bone-in. I'm an incredibly finicky meat eater. Getting an acceptable steak in restaurants is so fraught with misunderstanding and judginess from the waitstaff that I've almost always shied away from ordering it; I generally choose something else.

Steak specialty restaurants are so averse to cooking a steak through that they can even fuck up a chicken fried steak: a Saltgrass restaurant turned out one where red blood ran out into the cream gravy when I cut into it (and I don't want to hear from the "it's not blood" troll - if a steak is well done, then whatever the fuck you think that red juice is will not pool out onto the plate). Sending it back to the kitchen to be better done accomplished nothing - it was clear that their kitchen staff simply didn't understand chicken fried steak as a concept, and couldn't prepare it, even though it was on the menu.

Chicken fried steak is normally such a thin cut of meat (beef round cube) I find it hard to believe it could even be bloody.

R169 and R17 both old trolls still think tartare is a thing. Like parachute pants and Nouvelle cuisine.

News flash, Europe does not corner the world in good restaurants and the Polo Lounge? Really? Are you done watching that VCR tape of American Gigolo? Circa 1980?

[quote]R173: Chicken fried steak is normally such a thin cut of meat (beef round cube) I find it hard to believe it could even be bloody.

Saltgrass somehow managed it on that occasion. The only part that was was cooked was the crust, flash-fried or shocked in a deep fryer. The interior was completely raw. That was around 1998 or 1999. I've never been back.

Nosotros, coochie-coochie!

yeah, I don't understand how someone can enjoy steak tartar...gross.

The food at the Polo Lounge is excellent. They certainly aren't setting the culinary world on fire, but the quality and execution is perfection.

R175, wow- you can remember a bad chicken fried steak from 30+ years ago?

Ha,Ha, I guess we have a Chicken Fried steak freak out on our hands. I would take rare chicken fried steak any day over steak Tartare.

[quote]The Polo Lounge has the best steak tartare in the country. Everyone I know is obsessed.

Everyone I know who goes to the Polo Lounge is a tourist obsessed with thinking they are mixing with Hollywood celebrities in an overpriced hotel restaurant. In reality, R170 is just like this Twink thrilled with himself thinking he has just discovered a well kept secret but in reality he's just surrounded with other tourists doing the same thing. The only difference is R170 probably looks more like an 80 year old Grandpa than this young star struck Twink. Oh but he's just there for the steak tartare.🙄

News Flash: The Polo Lounge at the Beverly Hills Hotel is on every tour bus destination drive by from Hollywood. Could it be that many decided to visit it later after the bus ride is over? Gee what are the chances of that.

Even as a meat eater, this is not appetizing no matter how much you glam it up. Raw egg, shallots, mustard....just lipstick on a pig.

Medium rare is best.

I’ll have my steak well done, like a piece of wood.

The older I get, the less red meat I consume. And I no longer eat pork at all.

Beef: Between rare & medium rare. Bloody. Juicy. Basted in butter, fresh Thyme or Rosemary, salt, and coarsely cracked black pepper. .Sometimes, I use butter & Worcestershire, instead.

I've never actually had proper tartare, but would love it. I sometimes eat pieces of raw beef with salt and pepper, as I make stew. I've always done that.

Venison: medium rare, & prepared the same as the beef. I only get it from people I trust.

"I hope you know, cheese boards have been around for hundreds of years, not some 70's impression you have for some odd reason. Also, American cheese which was probably Kraft is not cheese, it's a cheese flavored "food product"

I grew up with a big wood cheese board with integrated slicing gizmo. Pretty gross. We also had a fondue set that I guess my parents were using in the 70's when they were groovy. Same fucking thing. Let's eat 3000 calories of cheese before - or even better - after eating a normal meal. Cheese course. Totally makes sense, and a great way to get gout like a fat medieval duke.

Awesome, you are also one of the people I speak of, who associate with generalized food knowledge to be indicative of socioeconomic status, and also like to use that generalized knowledge as a social status indicator for yourself. Eating shit shouldn't be considered a fancy hobby, American gourmands,

Meanwhile our entire society is fucking obese, gorging on food like it's their job, and very few can even cook anything. I was eating out sushi the other night, really nice place, and one of my companions, spent ten minutes explaining wasabi to me, how I - as a philistine Kraft cheese kinda dude - have only had horseradish died green. I explained I love that stuff, and always have a few tubes in my fridge. Everyone knew he was a douchebag, but then boom - I asked him if he had even ever TRIED real Ecuadorian salsa, and he said "well no" and I said huh, and smiled having beaten him at the game of who has eaten shit, or read about eating shit, from other places. He had green chili, but never from Hatch NM, and never get me started on coffee beans, because I will impress you greatly my knowledge of high end teas, most you have never even heard of, but hey, that's ok. Not for everyone.

Like R10, I like my pork cooked thoroughly all the way through. I like beef to be cooked mid-rare, with the obvious exceptions like mince.

[QUOTE][R36], but that applies to many foods. My only 2 food poisonings were crab.. —Oncology dietitian

Why didn't you say it to begin with, rather than about red meat?

I like it really hard.

you gonna get worms if you don't cook your pork to the right temp!

I do. I enjoy the taste. Eating bloody meat is just a turn off. I’d probably become a vegetarian otherwise.

[quote]R179: wow- you can remember a bad chicken fried steak from 30+ years ago?

Twenty-four years ago. Copious amounts of red blood running out of the steak and pooling in the white cream gravy is pretty goddamned memorable, don't you think?

Twenty-four years ago or fifty-four years ago, it wouldn't matter. I would remember. I have one of those memories.

What's the matter with r174? I just had a fantastic steak tartare at Wood in Chicago on Thursday. My favorite place in Madison also has a great steak tartare.

Good for you, doll.

R192, and that's the reason why you can't get a good steak at numerous places.

R181, so you know a lot of tacky tourists?

Sous vide cooking of pork can make it safe to eat cooked rare. The key is the time that it's held at the target temperature in order to achieve pasteurization. The FDA has time and temperature charts online to guide this. I sous vide/pasturize pork to a temp a little above rare about once or twice a month.

Anyone who claims tartare is outdated doesn't know the modern American food scene. It's quite in vogue right now. Beyond restaurants that serve it, tartare also pops up on cooking shows, especially competitions, with some regularity. Carpaccio is also present to a lesser degree on modern menus. Throw a quail egg on it for maximum effect.

[quote]R192, and that's the reason why you can't get a good steak at numerous places.—I bet you tip cheap too

That doesn't even make any sense, R195, as though your need to throw shade far overstepped any chance at coherence.

You're no "oncology dietician."

Actually, I am and you are a pain in the ass.

MEAT

IS

MURDER!!

[quote]R200: Actually, I am and you are a pain in the ass.

For what? Not liking blood running out of my chicken fried steak? Or for calling out your bad faith claim ("I'm an expert") on an anonymous message board? If you actually were an 'oncology dietician,' you'd be more likely to be educated sufficiently to understand what's wrong with using such a claim to try to qualify your post at R28 and others.

But you're not. You're yet another sock of some troll with an axe to grind, one of several strafing this thread. That's why you think I'm 'a pain in the ass.' We've clashed before.

I cook pork to medium rare-via a sous vide immersion circulator. You can cook it to rare safely this way as well. You just need to cook it long enough to pasteurize the meat, and the USDA has time and temperature charts online for sous vide pasteurization. I cook 1" thick chops at 131F for two hours (a bit of an overkill) and they are soooo much more moist and tender than pork traditionally cooked to 165 F+, and are completely safe to eat.

I do pork loin to medium just roasted in the oven (still pink) and have lived to tell the tale for 20 years.

[quote] I've never actually had proper tartare, but would love it. I sometimes eat pieces of raw beef with salt and pepper. Venison: medium rare, & prepared the same as the beef. I only get it from people I trust.—Native West Virginian

Gee, why does that not surprise me? You eat game meat? Raw ? Oh West Virginia, that explains a lot.

R61, R72

[quote]I googled butcher’s selling blacks spoiled meat and couldn’t find anything. Anyone with links to this?

If only your dumb ass would have googled "butcher's selling blacks spoiled meat", you would have found a link

Too stupid to do a simple Google search correctly

Hell yes, I want the table to wobble as I cut my steak!

Really rare meat like really well done meat are both very chewy. I don't get the appeal. Medium is the only way to go, all the flavor with good texture. No blood on the plate and no dried wood either.

I love raw or rare meat, but I insist on it being super fresh and fully traceable.

I cook my pork to medium-rare completely safely using a sous vide immersion circulator. Pork can be cooked very rare safely this way as well. The trick is simply cooking it at the target temperature long enough to pasteurize the pork, and the USDA has time/temperature charts online for sous vide pasteurization of meats.

The difference between a tough, dry well-done pork chop cooked to the instant-kill temperature of at least 165f and a moist, tender medium-rare chop pasteurized at 132f is amazing. I'll never gnaw my way through another well-done pork chop again.

You can cook port to 145F still slightly pink, very moist and totally safe to eat. You dont even need fancy sous vide. Most chefs know this. But for some reason, certain religious types of people who will go un-named still have hangups about pork being dirty and live in constant fear of getting Trichinosis as their excuse to cook it bone dry. Even though, that's not not been a concern for almost 100 years in America.

I enjoyed a pork loin chop cooked to a medium-rare 131f tonight. It was tender, moist, and a slightly blushing pink. I cooked it sous vide and pork can safely be cooked rare this way as well. The trick is simply to cook it at the target temperature long enough to pasturerize the meat, and the FDA has time/temperature charts for sous vide pasteurization of meats available online. When you've been eating pork cooked well-done all your life, eating it medium rare is a revelation.

Sorry for my repetitious post at R212. I posted about this earlier, but the thread never displayed my post in my browser until after I posted R212, so I thought it hadn't posted at all before. Weird.

You don't have to do it sous vide. Works in the oven just fine.

R212 I couldn't go through all that just to eat one lousy pork chop.

Nearly 20 years ago on this board a chef said that you cook un-frozen beef rare and, if the meat has been frozen, you cook it until juices run clear to regain some structure.

This was the grass fed/ grass finished argument.

Go through all what, R215? Cooking that chop sous vide is a lot less effort than throwing it on on the grill or range and having to attend to it until it hopefully reaches a temperature close to your target, but most likely goes well past. After I drop the chop in the water bath, I walk away, sometimes drive away for hours, and only have to give it quick, hot sear to finish it off. While the cook time is longer, the actual labor time is a fraction of traditional methods.

So what you're saying is you're not good at cooking, R217?

R217 Do you think everyone here knows what sous vide means?

I would hope so.

@219, certainly not. But I am certain that everyone here has access to Google and a myriad other search engines, which is how I learned what the term meant when I first encountered it. Easy peasy.

I remember going to The French Laundry with my friend , a hag in the best sense of the word.

Each course, the waiter explained everything as he put down the plate. This was some kind of salad with sous vide 45 minute quail egg.

We were talking, and he said You must eat this immediately! She replied, if it took 45 minutes, I'm sure it can wait one more.

R219, not @219, of course.

We can thank Kenji for the sous vide and reverse sear- at least making it popular. Which is not how he cooks 99% of the time.

BTW, how does he have money? He's ugly AF, sweats like a 🐷. Did he marry rich?

R221 Why would anyone use terminology people need to Google?

R224 Are we supposed to Google "Kenji" too?

Sous-vide is a fancy name for allowing loads of BPAs to seep into your food by cooking it in plastic for hours at a time.

it's called boiled.