Recent comments in /f/food

Excludos t1_iy4ccmr wrote

Reply to comment by TogaPower in Patty melt [homemade] by JesusJugs123

>Have you bothered checking the math on your odds of dying if 100 people die against the number of burgers consumed a year?

Dunno about you, but I'd worry about the odds of getting sick as well. 265000 a year is not an insignificant amount of number. Equally important, the reason the numbers are so low to begin with is precisely because of strict restaurant rules and population education. People know not to make a pink burger. If everyone made pink burgers and the numbers were still this low, you'd have a legit argument

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>Better yet, check the math on how many of those 265,000 infections were caused by burgers, how many of those were definitely because the burger wasn’t cooked enough

100% of them, because e.coli dies with temperature. So all of those burgers were inadequately cooked. The only argument I'll give you is that some of the cases have been because of cross contamination with vegetables, which aren't all necessarily suppose to be cooked. But I'd still point you to my previous argument. Just because no people have died from a nuke in 2022 doesn't mean setting off nukes are fine. The numbers are low precisely because people don't generally eat pink-burgers

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CupResponsible797 t1_iy4c9e8 wrote

Reply to comment by MightyPope in [homemade] potato terrine by emibalestr

That's a bizarre mistake, I wonder where it originated from. Perhaps it evolved from something vaguely resembling an actual terrine?

Usually in fine dining contexts this would be referred to as potato mille-feuille, sometimes potato pavé. I don't think you'll see this referred to as potato terrine outside of spammy recipe aggregator sites.

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SweetCosmicPope t1_iy4c6mu wrote

Reply to [I ate] Fresh Oysters! by 0-Give-a-fucks

I grew up in Texas in a beach house on a canal. The house was built atop a bulkhead with a boathouse and all that junk. In the water, along the bulkhead we'd get oysters growing.

During the cooler months, my gramps and dad would put a tall ladder down into the canal, get in the water with a screwdriver, a hammer, and a bucket, and would knock the oysters off of the bulkhead into the bucket. Then we'd sit on our dock, and crack open the oysters with a knife and eat them with ritz crackers.

Now I live in Washington, and the crazy variety of oysters you can get is amazing. I'm a big fan of kumamotos now, and they're almost all I buy.

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ABigAmount t1_iy4bxvy wrote

Reply to comment by poppinfresco in Patty melt [homemade] by JesusJugs123

It's mostly that ground meat (of any kind) is all surface area and surface area is where the bacteria is. With a steak you can eat it rare/raw in the middle because the surface area is just the outside and it gets the heat which kills bacteria. With ground meat there is a fuck ton more surface area, all the way through the patty.

You're right if you grind your own stuff or eat at a place which does it right before cooking, you're much safer. It's not a guarantee though.

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bingobango415 t1_iy4b81t wrote

Reply to Patty melt [homemade] by JesusJugs123

I’m surprised about all the pink nay sayers. I betcha that was delicious, albeit heavy in the tummy. I like my burgers medium/medium well. Never once got sick from a medium burger.

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TogaPower t1_iy49wfz wrote

Reply to comment by One-Pride-4360 in Patty melt [homemade] by JesusJugs123

Ohhhh I forgot that if something is a law it must always be for a rational and perfectly good reason! Anyway, the risk is so ridiculously low of getting a serious illness from a non well done burger that I’ll gladly decide for myself lol

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HorseBellies OP t1_iy490c7 wrote

Reply to [homemade] Orecchiette with Broccoli by HorseBellies

Recipe:

Prepare a large pot with water and chicken broth for the pasta. I made my own broth and kinda did 50% broth and 50% salted water. Chop up and break up a bundle of broccoli florets. Add all of them to the boiling pot of water for like 5 minutes to soften them up and soak up the chicken broth flavor. In a semi Deep skillet add olive oil and 4 cloves of crushed garlic and whole dried mini chili peppers. Cook the garlic and remove from skillet. Oil will retain the garlic aroma.Add a handful of the boiled up broccoli into the skillet and cook on medium to low heat and keep it simmering and stir occasionally. Meanwhile grab the remaining broccoli (do not drain the pot just remove with slotted ladle) and place in a bowl and use a hand held processor to puree it. I add the cooked garlic and anchovy paste, some grated parmeggiano (maybe 1/3-1/2 cup) small amount of broth and blend it up. You will get a nice flavorful creamy consistency. Then with the same boiling pot of half chicken broth and water add the pasta. When pasta is ready remove and add to skillet. Mix in the purée and your done.

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