yuck.
Zoe: Is there any way I'm gonna get out of this with honor and dignity? Wash: You're pretty much down to ritual suicide, lambie-toes.
'War Stories'
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.
Burrell - Nov 15, 2005 8:13:38 pm PST #4524 of 10006
Why did Darth Vader cross the road? To get to the Dark Side!
Aims - Nov 15, 2005 8:14:35 pm PST #4525 of 10006
Shit's all sorts of different now.
Sorry. I'm really tired.
§ ita § - Nov 15, 2005 8:16:12 pm PST #4526 of 10006
Well not canonically, no, but this is transformative fiction.
Googling turns up things like:
The story says that States including California, Illinois and North Carolina have enacted laws requiring that burgers be cooked medium to medium well, or to a temperature that reaches at least 155 degrees in the center of the patty for 15 seconds. The U.S. Department of Agriculture also has issued guidelines for an internal temperature of 160 degrees for home cooking. California and many of the other states do allow restaurants to cook the burger medium rare or rare, if a customer so requests. But a fear of lawsuits has prompted many restaurants to ignore that exception and adopt a medium minimum, no exceptions.
and
...complains the LA Times' David Shaw, who is surprised to find that most restaurants won't serve him a hamburger cooked rare, or even medium-rare. With a little research, he finds that nothing in California law prohibits serving a burger rare if a customer asks for it, but he's bound to be disappointed when he discovers that that's not the cause: the chefs aren't obeying a bureaucrat's nanny-state directive, but orders from corporate headquarters to avoid lawsuits from customers who exercise their choice and complain later.
So I'll keep trying. Moe's. Burbank. Check.
Aims - Nov 15, 2005 8:17:20 pm PST #4527 of 10006
Shit's all sorts of different now.
Moe's also has a fixins bar. With coleslaw and such. So freaking good.
Lee - Nov 15, 2005 8:21:43 pm PST #4528 of 10006
The feeling you get when your brain finally lets your heart get in its pants.
I can find still try to find the law, or more likely, regulation for you if you want, ita.
§ ita § - Nov 15, 2005 8:22:28 pm PST #4529 of 10006
Well not canonically, no, but this is transformative fiction.
Yes please, ma'am!
Lee - Nov 15, 2005 8:24:30 pm PST #4530 of 10006
The feeling you get when your brain finally lets your heart get in its pants.
Okay, I will.
Cass - Nov 15, 2005 8:33:19 pm PST #4531 of 10006
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
But steak tartare is ground too, so I wonder.My hand wave on this basically comes down to the quality. Like having sashimi-grade tuna and then good tuna that you'd grill but not maybe eat totally raw. But, as I said, hand waving.
I don't see a diff if you grind you own from known meat but I'm more wary of restaurants.
Kristen - Nov 15, 2005 9:14:05 pm PST #4532 of 10006
I always try ordering rare, and have been repeatedly told I can't have one. But I've never been sure if it's restaurant policy, or a bigger official thing.
This was the subject of an entire episode of "It's Like, You Know..." I even referenced said episode when we went to The Pantry a few weeks ago.
Cashmere - Nov 16, 2005 1:47:54 am PST #4533 of 10006
Now tagless for your comfort.
The grindedness of burgers makes contamination waaaaaaay more likely.
Isn't the meat they make into burger the lesser cuts--the ones closest to the intestines which often get nicked in the butchering process, allowing for more likely e-coli contamination, etc?
Plus, lots of different cuts get tossed into the burger grinding process which makes it easier to contaminate than the pricier, special cuts.
I just know most of the e-coli cases seem to have come from burgers (and usually fast food burgers, for that matter). But I can see individual restaurants wanting to keep their liability to a minimum.