I can find still try to find the law, or more likely, regulation for you if you want, ita.
You want to meet the real me now?
Mal ,'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.
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.
§ 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.
§ ita § - Nov 16, 2005 2:22:33 am PST #4534 of 10006
Well not canonically, no, but this is transformative fiction.
I wonder if Zaphod Beeblebrox gets his headaches two at a time...
Nilly - Nov 16, 2005 2:28:16 am PST #4535 of 10006
Swouncing
Oh, ita, I'm sorry you have to be up at such an hour, and for such a reason.
Jars - Nov 16, 2005 2:29:05 am PST #4536 of 10006
I think the thing about e-coli is that it likes to live on the surface of meat. So if you're cooking a steak rare, it's fine, because the putside and all the nasties are getting sizzled. With a burger though, stuff that used to be on the outside gets all mixed into the middle, so if you dont cook it right through then the bacteria can still be thriving in the middle.
§ ita § - Nov 16, 2005 2:34:34 am PST #4537 of 10006
Well not canonically, no, but this is transformative fiction.
Hey, Nilly! I got the package! They opened it, which was rude, but assuming you sent four, it arrived perfectly intact. Thank you so much.
if you dont cook it right through then the bacteria can still be thriving in the middle.
There is this place in Detroit that served these raw burgers that were creamy rare. So delicious. I miss that...stupid bacteria and stupid lawsuits.