How do you like your burger?

[Borachio]

@Owen Glendower
OK. Well, that's certainly a point of view.

Thank you for your feed back.

But you see, I took madviking's post at its face value. I saw this word asiten and thought what does that mean? As I couldn't see any immediate typo. I went and googled it which explained to me what it is.

And I was amused enough (not a great deal you understand) to signal that I was so entertained.

But now, lo! You've turned up all irritated about it.

If you're tired of my old shtick - and I can understand that - then just say so.

(What else could you do?)

 

[sophie]

I was wrong. Now this is the most asiten debate ever.

Take it up to aseleven

 

[madviking]

 

[Quackers]

Burgers shouldn't be presented like that.

 

[Wolfbeckett]

Thanks a lot madviking, now I'm drooling all over myself.

 

[Borachio]

Take it up to aseleven

Tell me, sir, is this an example of a non-spammy posting style I should emulate?

 

[madviking]

Thanks a lot madviking, now I'm drooling all over myself.

Hey you're not the one 3,000 miles away from them.

 

[Wolfbeckett]

Haha true that, they're actually in the process of building a new one less than a mile away from me .

 

[PlutonianEmpire]

My taste buds must REALLY hate me, as I can't stand water in *any* form. City water tastes less gag-reflex-triggering than purified water.

I hate the taste of water.

 

[Luckymoose]

Old McD Manager here with Food Safety Certification. "Rare" hamburger is dangerous - almost certainly contaminated with ecoli bacteria.

In the slaughterhouse, beef is sliced up by large meat cutters - spilling bowel (feces, bacteria, acids) onto the meat. And while the large cuts are hosed-down with water, the small number of remaining bacteria continue to multiply, regrowing and reinfecting the surface of the meat. As the beef works it's way down to grocers and butchers, recut to retail - cross contamination continues - bacteria gets on the saws, which recontaminates further meat as it's cut. Then the meat sits on the shelf, growing new colonies of ecoli.

Now a solid cut of beef, like a steak or strip, has bacteria on the surface, so you can have it "rare", as long as you broil the surface killing the ecoli there.

Hamburger, or ground beef, is leftover beef parts and fat after the premium cuts are taken. The leftovers are ground up into chuck - meaning that the bacteria is now mixed inside the meat. So a rare hamburger has active ecoli inside, and can cause food poisoning and make you sick - even kill you.

The only exception is meat that is irradiated, and even then...

Chicken and Pork have similar problems.

So I think - you can have your steaks rare, but you should always have your hamburger well done.

Only crappy hamburger made in a meat factory for mass consumption is dangerous rare.

 

[rugbyLEAGUEfan]

No. I meant what compelled you to make a post fellating madviking's use of word?

At the risk of "sighs" and accusations of pointless spam, gotta say, when i read that, I lolled

nice one

 

[Quackers]

Found a great video to make the perfect cheeseburger:


Link to video.

 

[_random_]

Not if you have an accent that makes it easy to confuse 'chips' with 'cheese'.

Say "fries" instead.

 

[Formaldehyde]

I ordered a cheeseburger in Paris, and it came like this:

 

[rugbyLEAGUEfan]

I ordered a cheeseburger in Paris, and it came like this:

I can pretty much assure you that there is a French bloke right now who has ordered the exact same burger from the exact same place gorging on something spectacular. They do stuff like that all the time just to spite us.

 

[Antilogic]

And that's why the Germans whacked them twice in the last century.

 

[Wolfbeckett]

I've never understood the fried egg on a burger thing. I know it's all the rage in Hawaii but to me beef and eggs really don't go together.

 

[Formaldehyde]

At first I thought they did it as a joke because I was obviously an American. But then I noticed everybody in the restaurant got it exactly the same way. I noticed the same thing in other restaurants as well.

Spoiler :

And steak tartare frequently comes with an uncooked egg on top:

 

[rugbyLEAGUEfan]

My take on food in France.

AWESOME.........5 star dining, fresh produce, cafes, baguettes, home cooking.

TERRIBLE..........mid to low range restaurants and fast food

 

[Formaldehyde]

There was a tiny sidewalk place across from my hotel in Paris that made panini sandwiches that were to die for. The line started forming about 11 AM and occasionally went for over a block.

The only place where I though the food was mediocre was the restaurant where I got the hamburger.