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My Scallops were Awesome but the Steak was rare...Follow

#1 Sep 23 2012 at 6:17 PM Rating: Good
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#2 Sep 23 2012 at 6:20 PM Rating: Excellent
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#3 Sep 24 2012 at 7:43 AM Rating: Decent
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I prefer medium rare myself. So, it was rare? And instead of cooking it more you ate it?
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#4 Sep 24 2012 at 8:16 AM Rating: Good
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I had a pretty good steak this weekend, too. I think it was still mooing as it was shoved into the oven.
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#5 Sep 24 2012 at 8:52 AM Rating: Excellent
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lolgaxe wrote:
I had a pretty good steak this weekend, too. I think it was still mooing as it was shoved into the oven.


Did it offer you any other choice pieces of itself before it went in the back and killed itself?
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#6 Sep 24 2012 at 9:57 AM Rating: Good
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Steak must be **** rare for me. Slap it off the cow, warm it up on each side and hand it over to me. I love a good Pittsburgh rare (black and blue). It's too rare for Ray and he said he's waiting for me to end up in the hospital with some stomach bug or worm that I ingested from a too rare steak. Now I must go have lunch at Ruth's Chris.
#7 Sep 24 2012 at 10:23 AM Rating: Excellent
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I don't like steak that looks like a grenade victim, but I'll never understand how anyone can eat a well done steak. To me it's like gnawing on rawhide. I've got beef jerky for that.
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#8 Sep 24 2012 at 12:07 PM Rating: Good
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lolgaxe wrote:
I don't like steak that looks like a grenade victim, but I'll never understand how anyone can eat a well done steak. To me it's like gnawing on rawhide.
I guess you could say I'm after that texture. I find pink meat to be too soft, chewy, and bubblegum-like in consistency.
#9 Sep 24 2012 at 12:13 PM Rating: Excellent
Then it's not cooked correctly for the cut. A med-rare steak should not be in any way chewy. Overcooked meat is far more chewy. If you get a rare steak it can be a bit chewy depending on the cut, but I find it easier to chew then well done would be.

I prefer my steaks on the edge between rare and med-rare. Depends on the quality of the cut of course.
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#10 Sep 24 2012 at 12:56 PM Rating: Good
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Sir Xsarus wrote:
Then it's not cooked correctly for the cut.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.
#11 Sep 24 2012 at 1:03 PM Rating: Good
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Allegory wrote:
Sir Xsarus wrote:
Then it's not cooked correctly for the cut.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.
What Joph said.
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#12 Sep 24 2012 at 1:26 PM Rating: Good
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Medium rare is the good stuff. Slightly crispy on the outside and pink, bordering to red, on the inside. That's some good stuff.

I always cook my beef medium rare. Of course, the definition of medium rare tends to move around a bit when I'm cooking. Charcoal and **** is, for instance, also a shade of medium rare in my kitchen.
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#13 Sep 24 2012 at 1:33 PM Rating: Excellent
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Allegory wrote:
Sir Xsarus wrote:
Then it's not cooked correctly for the cut.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.
I think the general idea is that you can get an equivalent food experience by having a different cut of meat prepared in that manner. Typically this is used when someone has an expensive cut of meat cooked beyond the point that would differentiate it from less costly options. Obviously, as long as the end-user is happy, that's all that really matters.
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#14 Sep 24 2012 at 3:01 PM Rating: Excellent
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Allegory wrote:
Sir Xsarus wrote:
Then it's not cooked correctly for the cut.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.


I don't think it's a matter of thinking you're enjoying your food wrong, so much as enjoying something which could be obtained more cheaply (hence the reference to cuts of meat). The higher grade cuts of meat (which you will pay more for) are more expensive precisely because they will have a better taste/texture when cooked medium rare (or less). They will taste no better when cooked well (or medium) than a much less expensive cut.

So if you're buying the cheapest bulk meat you can get at the grocery store and cooking it medium or well on your own grill or stove, no one's likely to comment. But if you're going into a high end steak restaurant and paying $30 or more for a steak and asking for it medium or well, you will raise eyebrows (although asking for medium in a restaurant will usually get you something more on the medium rare side anyway). It's kinda like putting premium gas in a car that doesn't require it. You *can* do so, and it wont hurt anything. But you're really just wasting your money.

Or... Um... What Spoonless said. Smiley: glare

Edited, Sep 24th 2012 2:02pm by gbaji
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#15 Sep 24 2012 at 5:44 PM Rating: Good
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I prefer my steak rare, so this means it was probably closer to blue. I am closer to getting my scallops sauteed with a brown crust... Either way dinner was yummy!

And Gbaji and Spoonless have a point, lower cuts meat need to be marinated and grilled or browned and cooked slow and low. High end cuts love butter finishing. Mmmmmm.... But to each their own taste. If you are paying for it, get it the way want.
#16 Sep 25 2012 at 9:23 AM Rating: Good
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Allegory wrote:
I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.
You should vacation in NYC then. I've gotten more than my fair share of "You know why you're wrong for eating that food" speeches from dietary fascists in my time.
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#17 Sep 25 2012 at 9:32 AM Rating: Good
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As if I'd visit the frozen north. I guess I'll just have to find a way to do without having my eating habits criticized by a hipster.
#18 Sep 25 2012 at 9:36 AM Rating: Good
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lolgaxe wrote:
Allegory wrote:
I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.
You should vacation in NYC then. I've gotten more than my fair share of "You know why you're wrong for eating that food" speeches from dietary fascists in my time.
That's when it's time for a witty comeback like "oh yeah, well your face is wrong!".
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#19 Sep 25 2012 at 11:00 AM Rating: Good
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Now that "dietary fascists" and "hipster" has been presented in this thread, it's time for this:

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#20 Sep 25 2012 at 11:24 AM Rating: Good
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No, I don't think it was.
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#21 Sep 25 2012 at 11:46 AM Rating: Good
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I expected it to be a parody of "Don't Dream It, Be It" from Rocky Horror Picture Show, and was disappointed. Doubly so when it wasn't even that good of a song.
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#22 Sep 26 2012 at 9:14 AM Rating: Decent
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Allegory wrote:
Sir Xsarus wrote:
Then it's not cooked correctly for the cut.

I think you can imagine how often I've heard that. I get a little smirk from thinking that I'm somehow enjoying my food wrong.

Smiley: dubious But you weren't enjoying your rare/medium-rare steak, precisely because you were doing it wrong. It shouldn't ever be described by the adjectives you used. Well, soft was acceptable.

Edited, Sep 26th 2012 11:15am by Deadgye
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#23 Sep 26 2012 at 9:59 AM Rating: Good
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Now it makes sense. I don't know why I ever thought I knew what I liked. Like people who say they like mustard or ketchup. They've just never had a well prepared mayo to show them how wrong they are.
#24 Sep 26 2012 at 10:38 AM Rating: Good
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I like mustard and ketchup and mayo.

The point they're trying to make is that the medium rare steak you had was likely prepared incorrectly due to the description you gave. Medium rare should not be chewy and bubblegum-like. Whether you enjoy chewy and bubblegum-like does not matter, the point is that medium rare should not be like that. As such, you may have gotten a wrong impression of medium rare.

To use an exaggerated example: I order an omelet and someone accidentally cracks an entire egg, with shell, into the mix. I receive the omelet and find it crunchy and strangely uncomfortable to eat. As such, I draw the conclusion that omelets are crunchy and uncomfortable to eat and therefore I dislike them. However, someone comes along and says "well, omelets aren't supposed to be crunchy... perhaps someone dropped an egg shell into the mix." That person is not saying that I should like omelets, he's just saying that omelets shouldn't be made with egg shells and that perhaps tasting an omelet without egg shells in it would change my opinion.

I think.

Edited, Sep 26th 2012 6:41pm by Mazra
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#25 Sep 26 2012 at 10:48 AM Rating: Good
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Mazra wrote:
The point they're trying to make is that the medium rare steak you had was likely prepared incorrectly due to the description you gave. Medium rare should not be chewy and bubblegum-like. Whether you enjoy chewy and bubblegum-like does not matter, the point is that medium rare should not be like that. As such, you may have gotten a wrong impression of medium rare.


Allegory doesn't care what the official definition of medium-rare is, he prefers his definition.
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#26 Sep 26 2012 at 11:05 AM Rating: Good
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I'm opposed to any redefinition of marinade.
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#27 Sep 26 2012 at 11:52 AM Rating: Excellent
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Allegory wrote:
Like people who say they like mustard or ketchup. They've just never had a well prepared mayo to show them how wrong they are.

Horseradish < All

Horseradish > All

Edited, Sep 26th 2012 7:34pm by Jophiel
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#28 Sep 26 2012 at 12:32 PM Rating: Decent
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Jophiel wrote:
Allegory wrote:
Like people who say they like mustard or ketchup. They've just never had a well prepared mayo to show them how wrong they are.

Horseradish < All


I agree, horshradish is nasty.
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#29 Sep 26 2012 at 12:35 PM Rating: Good
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Horseradish is awesome. Also, Allegory, if you enjoy your steak as leather, then enjoy it as leather. You're eating it, so who gives a **** what anyone else thinks. This is a fine way to make sure no one tries to steal your food (my methods involve me having to hide a body).
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#30 Sep 26 2012 at 12:38 PM Rating: Excellent
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BrownDuck wrote:
Jophiel wrote:
Allegory wrote:
Like people who say they like mustard or ketchup. They've just never had a well prepared mayo to show them how wrong they are.

Horseradish < All
I agree, horshradish is nasty.

Math is hard, let's go shopping! Smiley: laugh
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#31 Sep 26 2012 at 1:06 PM Rating: Good
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IF it makes people feel better, I like my leather cooked medium rare.
#32 Sep 26 2012 at 2:25 PM Rating: Decent
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It would be interesting to find out if restaurants keep some select grade beef just to swap in when people order their steaks medium or well. I mean, why waste prime grade beef in that situation? Hell. May as well hand them a flanksteak as well, given that they probably wont notice it's not ribeye either.

Yes Allegory, I'm mocking you! Smiley: cool
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#33 Sep 26 2012 at 6:13 PM Rating: Good
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Jophiel wrote:
Allegory wrote:
Like people who say they like mustard or ketchup. They've just never had a well prepared mayo to show them how wrong they are.

Horseradish < All

Horseradish and mustard (and wasabi) all have the same chemical that gives them their spicy flavor. As opposed to capsaicin found in peppers.
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#34 Sep 26 2012 at 6:20 PM Rating: Good
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Wasabi wins!
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I enjoy mustard as well so that makes sense. I can't say I've used wasabi outside of a sushi context.
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#36 Sep 26 2012 at 10:15 PM Rating: Default
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lolgaxe wrote:
I don't like steak that looks like a grenade victim, but I'll never understand how anyone can eat a well done steak. To me it's like gnawing on rawhide. I've got beef jerky for that.


I like well done, but only if it's a good select prepared correctly. If I have my doubts, I'll go with medium well, but that's as "rare" as I'll get.

I made that change out eating with classmates once where I ordered a well done steak and another classmate ordered a rare steak (iirc). My steak was tough and he was making fun of my excessive chews, while his steak was literally sitting in a pool of blood. When he was looking for his pen to sign the receipt, I told him to just use his blood. At that point, I realized that I should vary from medium well to well depending on the restaurant.
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#37 Sep 26 2012 at 11:42 PM Rating: Excellent
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What's the issue with blood on the plate?
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#38 Sep 27 2012 at 3:31 AM Rating: Good
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Timelordwho wrote:
What's the issue with blood on the plate?
He's squeamish at the sight of it.
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#39 Sep 27 2012 at 4:10 AM Rating: Excellent
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Rare to med-rare for me. My wife has been moving from charcoal to med-well. My stepson used to eat it the same as her until once when we were camping me and my best friend refused to cook him anything that well done. Ever since the kid ate a steak med-rare he refuses to touch anything well done. He still wont touch a rare steak but at least I have him trained better. My daughter on the other hand will ask me to cut "the crust" off of a rare steak, At least she was trained well!!
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#40 Sep 27 2012 at 4:19 AM Rating: Good
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Tyrrant wrote:
My daughter on the other hand will ask me to cut "the crust" off of a rare steak, At least she was trained well!!
Trained well? A good sear on the outside is the best part of a good steak.
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#41 Sep 27 2012 at 5:37 AM Rating: Good
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More than one person has been using the term "medium well" so I have to ask:

What's the difference between medium well and medium rare? Is it a "half full/half empty" kind of thing?
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#42 Sep 27 2012 at 5:42 AM Rating: Good
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One is slightly less done than medium the other is slightly more done than medium. Consider them to medium as NW and NE are to N.
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#43 Sep 27 2012 at 6:29 AM Rating: Default
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Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished". If you're a person who likes a steak medium well to well, then seeing your steak in a pool of blood is a good indicator that your steak isn't "finished". It's one thing to be a little rare, but swimming in blood is a little excessive.

Don't get me wrong, there's nothing wrong with a little pink in the insideSmiley: sly
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#44 Sep 27 2012 at 6:32 AM Rating: Decent
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Almalieque wrote:
Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished".


Human beings are the only species on the planet that intentionally cook the bulk of their food supply. Assuming proper care as been taken, the only difference between a rare steak and a well done steak is color, taste, and texture. It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.
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#45 Sep 27 2012 at 6:35 AM Rating: Good
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Uglysasquatch wrote:
One is slightly less done than medium the other is slightly more done than medium. Consider them to medium as NW and NE are to N.


I see, that makes sense.
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#46 Sep 27 2012 at 6:39 AM Rating: Excellent
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BrownDuck wrote:
Almalieque wrote:
Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished".


Human beings are the only species on the planet that intentionally cook the bulk of their food supply. Assuming proper care as been taken, the only difference between a rare steak and a well done steak is color, taste, and texture. It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.
I read it as "not cooked to where I ordered it" instead of "done from an objective standpoint".
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#47 Sep 27 2012 at 6:40 AM Rating: Decent
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The One and Only Poldaran wrote:
BrownDuck wrote:
Almalieque wrote:
Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished".


Human beings are the only species on the planet that intentionally cook the bulk of their food supply. Assuming proper care as been taken, the only difference between a rare steak and a well done steak is color, taste, and texture. It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.
I read it as "not cooked to where I ordered it" instead of "done from an objective standpoint".

His use of the word "finished" leads me to believe otherwise.
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You guys keep tossing facts out there like they mean something.


#48 Sep 27 2012 at 6:46 AM Rating: Good
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BrownDuck wrote:
His use of the word "finished" leads me to believe otherwise.

Quote:
If you're a person who likes a steak medium well to well, then seeing your steak in a pool of blood is a good indicator that your steak isn't "finished"
Those are the relevant modifying terms that led me to my interpretation.
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#49 Sep 27 2012 at 7:04 AM Rating: Default
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BrownDuck wrote:
Almalieque wrote:
Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished".


Human beings are the only species on the planet that intentionally cook the bulk of their food supply. Assuming proper care as been taken, the only difference between a rare steak and a well done steak is color, taste, and texture.]It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.


So, you eat raw animals without cooking? Are you saying that there are no health issues in eating uncooked food?

It's about time people drop the animal kingdom comparisons. Regardless of your belief if we're "animals" are not, we are not one in the same. Animals behave based off of their bodies and environment. Until those two factors gestate to being the same for both humans and ALL animals, these like comparisons are not valid.

There's no misunderstanding at all. Unless you hunt and eat dead and/live animals lying in place of their death, then you are conceptually no different. You only have a varying degree of what defines "finished". I could easily argue your misunderstanding about the quality of the food you're ingesting. Hence, the quotes around the subjective word "finished".
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#50 Sep 27 2012 at 7:07 AM Rating: Excellent
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BrownDuck wrote:
It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.
He picked the opposite of what most other people here said just to argue and you took the bait.
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#51 Sep 27 2012 at 7:10 AM Rating: Good
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Almalieque wrote:
BrownDuck wrote:
Almalieque wrote:
Timelordwho wrote:
What's the issue with blood on the plate?


Nothing other than the fact that the meat isn't "finished".


Human beings are the only species on the planet that intentionally cook the bulk of their food supply. Assuming proper care as been taken, the only difference between a rare steak and a well done steak is color, taste, and texture.]It's certainly a subjective matter, but to say "it isn't finished" implies that you have a misunderstanding about the quality of the food you're ingesting.


So, you eat raw animals without cooking? Are you saying that there are no health issues in eating uncooked food?


I eat my steak rare, yes. As far as I'm concerned, the whole point of "cooking" a steak is to get a nice sear on the outside because it adds flavor, not because it protects me from some flesh eating, stomach wrenching virus.

Quote:
It's about time people drop the animal kingdom comparisons. Regardless of your belief if we're "animals" are not, we are not one in the same. Animals behave based off of their bodies and environment. Until those two factors gestate to being the same for both humans and ALL animals, these like comparisons are not valid.


Once again, you went from being mildy tolerable to showing what a complete imbecile you are. Do you think cave men spontaneously appeared on this planet with the knowledge of fire and cooking? Where the **** do you think human beings came from? No wait, don't answer that... Smiley: oyvey


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You guys keep tossing facts out there like they mean something.


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