Originally posted by ziptnf
Dude, it's not the bacteria, it's the quality of the fucking meat
In before an elFreak shitstorm.
Lol yeah.
I was at a barbeque at the house of a doctor friend last year and he was cooking chicken wings before the flames had even subsided. He dismissed my concerns and claimed “food hygiene is overstated”. I made my excuses and left, shortly before he served the black on the outside raw on the inside chicken!
Perhaps unsurprisingly his otherwise healthy family are always going down with stomach complaints.
If he had any comprehension of how stupid he is then his tiny mind would leak out of his face.
___________________
Signature Suspended as it was deemed offensive.
May-15-2009 19:38
elFreak
Blood Diamonds and Salsa
Registered: Feb 2008
Location: With Juan Pachanga Eating Tacos. Ah Ha Si Mi Gusta.
i am a moron, but a right moron.
i am actually going to order steak tartare at the restaurant tonight because i want to make you happy when it kills me. I will take pics.
then the chef will get charged with murder.
he will rock himself crazily in his cell while screaming, "REDRUM REDRUM REDRUM REDRUM", until the inevitable turning of his anus into ground beef by a large haitian man named jean claude who hums the theme song to cats during all of his forced sodomies. Like yukki, he doesn't give head either. You still will refuse to understand that we are not talking about all food here and higher quality food that you can know where it comes from, what processes where done to it, unlike the bargain supermarket that accepts your food stamps for ground beef and government cheese. You will still be an alt and my death by meat will have been all in vain.
Originally posted by elFreak
i am a moron, but a right moron.
No, you are wrong. You are so wrong that it’s almost like you have some sort of severe mental condition that prevents you from taking a grasp on reality.
Debating this with you any further would be as pointless as trying to convince someone that believes the world is made out of mustard and crackers that it isn’t.
Anybody can get sick from eating meat that is medium or rare, it has nothing to do with the quality of the beef and everything to do with how that person's body breaks down food. For example, I can't eat anything less than medium...MAYBE medium rare. I've had overpriced steaks from steakhouses where they don't even bother to ask how you want it cooked, they just bring it out and I've STILL gotten the shits the next day.
You're both morons
___________________
May-15-2009 20:15
Slylee
love lockdown
Registered: May 2001
Location: Hollywood, FL
quote:
Originally posted by bas
Anybody can get sick from eating meat that is medium or rare, it has nothing to do with the quality of the beef and everything to do with how that person's body breaks down food. For example, I can't eat anything less than medium...MAYBE medium rare. I've had overpriced steaks from steakhouses where they don't even bother to ask how you want it cooked, they just bring it out and I've STILL gotten the shits the next day.
You're both morons
that's not true. how come you can go to a pricier steakhouse and order a burger medium rare but then at places like chilis they will tell you the lowest they can cook it is medium? it's because the quality of meat they use isn't as good or inspected as it is at the fancier places.
at least i think that's how it goes. lol i've worked in restaurants so i kinda know my shit because i used to talk with the chefs a lot since i was always into cooking.
___________________
My soliloquy may be hard for some to swallow, but so is cod liver oil.
quote:
Originally posted by notelfreak
man i can't believe i tried to come off as responsible in that other thread, i am so full of shit just don't tell anyone
May-15-2009 20:37
Slylee
love lockdown
Registered: May 2001
Location: Hollywood, FL
so what should i do with my frozen filets then jay? seriously. they are thawed in the fridge...we just bought them on tuesday @ costco and they went right in the freezer and now they're just cold in the fridge.
usually i just do a little salt & pepper and patrick likes montreal seasoning lol i should leave them on the counter for an hour so they get to room temp and throw them on medium heat? they're pretty thick.
___________________
My soliloquy may be hard for some to swallow, but so is cod liver oil.
quote:
Originally posted by notelfreak
man i can't believe i tried to come off as responsible in that other thread, i am so full of shit just don't tell anyone
