I think that's restaurant policy, but I am not sure. Want me to look it up tomorrow?
Spike ,'Potential'
Natter 40: The Nice One
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I would imagine it would depend on the restaurant. I mean, I've had steak tartare in restaurants in California.
Could you check, Perkins? I'd love to know if I should just stop asking. Multiple restaurants have turned me down at this point.
Burrell, I have no idea what the dividing line would be, why steak and beef sashimi are fine, but burgers wouldn't -- but if it was possible in Seattle, someone must have a line somewhere.
Joe had a pretty rare burger at Moe's in Burbank.
And carrots.
The grindedness of burgers makes contamination waaaaaaay more likely.
And I ask for, and usually get, medium rare.
Damn, now I want a cheeseburger.
DH has been able to order a medium rare burger (which I would have shared if I hadn't been pregnant at the time). I can't recall where.
My guess? If it were my restaurant, I wouldn't want to serve ground meat rare unless I ground it myself and could vouch for the quality.
The grindedness of burgers makes contamination waaaaaaay more likely.
But steak tartare is ground too, so I wonder. It might just be a prevalent thing, not a local or state policy.
I need sleep - I read that as "...unless I ground myself and could vouch for the quality."
yuck.
Sorry. I'm really tired.