Things you always wanted to know the answer to [Vol. 4]

[borcy]

Fermit and Sexy Sarah said:

Why is rare and medium beef acceptable, even promoted, yet a rare (essentially uncooked) burger deemed so dangerous. It's the same meat surely?

https://www.food.gov.uk/safety-hygiene/burgers#why-a-burger-isna-t-like-a-steak


I wondered the same thing myself a week or so ago and found that a simple enough explanation.

[talksthetorque]

Fermit and Sexy Sarah said:

Why is rare and medium beef acceptable, even promoted, yet a rare (essentially uncooked) burger deemed so dangerous. It's the same meat surely?

Bacteria grows on the outer surface of meat.
The outer surface of a piece of meat all gets seared to a temp that kills the bacteria, but with mince all the outer surfaces are everywhere and the inside may not reach those temperatures.
The steak tartare you get in France and places that do pink burgers here have to be careful and only use freshly minced meat. That isn't always possible with the structure of a lot of restaurants and their prepping of food days beforehand.

[Last Visit]

Why on lorries whereby there are double axles are some of the wheels innies and some outies?

Ie some have a hub that sticks out and others a hub that is recessed in.

[paua]

talksthetorque said:

Fermit and Sexy Sarah said:

Why is rare and medium beef acceptable, even promoted, yet a rare (essentially uncooked) burger deemed so dangerous. It's the same meat surely?

Bacteria grows on the outer surface of meat.
The outer surface of a piece of meat all gets seared to a temp that kills the bacteria, but with mince all the outer surfaces are everywhere and the inside may not reach those temperatures.
The steak tartare you get in France and places that do pink burgers here have to be careful and only use freshly minced meat. That isn't always possible with the structure of a lot of restaurants and their prepping of food days beforehand.

I like my burger as rare as my steak. Both come from an animal grown in the grass behind the house. Wife differs & likes her burger well done - never had gastro problems. Have eaten lots of minced pork raw in Germany, fresh is no problem - 1 cm thick on fresh baked broetchen.

[borcy]

Why are so many small oranges sour and dry inside?

[HTP99]

borcy said:

Why are so many small oranges sour and dry inside?

This does my nut in with satsumas and clementines; I purchase a pack which looks nice and the fruit seems firm and juicy, open then up and they are horrible, it happens way too often.

[shirt]

Last Visit said:

Why on lorries whereby there are double axles are some of the wheels innies and some outies?

Ie some have a hub that sticks out and others a hub that is recessed in.

The ‘innie’ will be a two wheels mounted to a single hub. The ‘outie’ is shaped to accommodate the brakes.

Not an expert or a trucker, just going by my own observation.

[21st Century Man]

shirt said:

Last Visit said:

Why on lorries whereby there are double axles are some of the wheels innies and some outies?

Ie some have a hub that sticks out and others a hub that is recessed in.

The ‘innie’ will be a two wheels mounted to a single hub. The ‘outie’ is shaped to accommodate the brakes.

Not an expert or a trucker, just going by my own observation.

My Convoy has this arrangement, absolute bd to do tyre pressures even with valve extensions.

Edited by 21st Century Man on Saturday 28th December 17:40

[Lily the Pink]

paua said:

I like my burger as rare as my steak. Both come from an animal grown in the grass behind the house.

Is there much of it left (the animal, not the grass) ?

[talksthetorque]

paua said:

talksthetorque said:

Fermit and Sexy Sarah said:

Why is rare and medium beef acceptable, even promoted, yet a rare (essentially uncooked) burger deemed so dangerous. It's the same meat surely?

Bacteria grows on the outer surface of meat.
The outer surface of a piece of meat all gets seared to a temp that kills the bacteria, but with mince all the outer surfaces are everywhere and the inside may not reach those temperatures.
The steak tartare you get in France and places that do pink burgers here have to be careful and only use freshly minced meat. That isn't always possible with the structure of a lot of restaurants and their prepping of food days beforehand.

I like my burger as rare as my steak. Both come from an animal grown in the grass behind the house. Wife differs & likes her burger well done - never had gastro problems. Have eaten lots of minced pork raw in Germany, fresh is no problem - 1 cm thick on fresh baked broetchen.

This is why the German toilets have the stool inspection shelf. Worms are(historically) the main reason that you shouldn't eat uncooked pork, although it is now very rare ( ) to find them in pork as treatment and prevention has improved so much.

[anonymous-user]

Personal thing, but I really don't like the texture of raw mince. The meat isn't exactly the best cuts, either. I love a blue steak, but my burger needs to be just beyond pink.

[Brother D]

Lily the Pink said:

Brother D said:

Cheers that's what I was looking for - about how far from the pole do you have to be for a hand held magnetic compass to work and that guy says stops working at the 88th parallel (Interestingly I couldn't find a link to the diameter of the 88th parallel, and my maths isn't up to it)!

Just working it out in my head, and assuming the earth is a perfect sphere then the diameter at the 88th parallel would be 2 * R * sin(2 degrees), where R is the radius of the sphere.
Now waiting for someone to shoot that down.....

Thank you! PH delivers as usual - so handheld magnetic compasses won't work approx less than 220km from the (magnetic) North pole

[C2Red]

talksthetorque said:

paua said:

talksthetorque said:

Fermit and Sexy Sarah said:

Why is rare and medium beef acceptable, even promoted, yet a rare (essentially uncooked) burger deemed so dangerous. It's the same meat surely?

Bacteria grows on the outer surface of meat.
The outer surface of a piece of meat all gets seared to a temp that kills the bacteria, but with mince all the outer surfaces are everywhere and the inside may not reach those temperatures.
The steak tartare you get in France and places that do pink burgers here have to be careful and only use freshly minced meat. That isn't always possible with the structure of a lot of restaurants and their prepping of food days beforehand.

I like my burger as rare as my steak. Both come from an animal grown in the grass behind the house. Wife differs & likes her burger well done - never had gastro problems. Have eaten lots of minced pork raw in Germany, fresh is no problem - 1 cm thick on fresh baked broetchen.

This is why the German toilets have the stool inspection shelf. Worms are(historically) the main reason that you shouldn't eat uncooked pork, although it is now very rare ( ) to find them in pork as treatment and prevention has improved so much.

That’s what we were told nearly 40 years ago after our first stay with a German family

[Clockwork Cupcake]

talksthetorque said:

Bacteria grows on the outer surface of meat.
The outer surface of a piece of meat all gets seared to a temp that kills the bacteria, but with mince all the outer surfaces are everywhere and the inside may not reach those temperatures.

Exactly this.

Also, mince has a much greater surface area, so more opportunity for bacteria to grow.

talksthetorque said:

The steak tartare you get in France and places that do pink burgers here have to be careful and only use freshly minced meat. That isn't always possible with the structure of a lot of restaurants and their prepping of food days beforehand.

Exactly the same as sashimi (raw fish served in sushi restaurants). It has to be fresh, not previously frozen, and to have been prepared with extra care.

Edited by Clockwork Cupcake on Saturday 28th December 23:11

[98elise]

Last Visit said:

Why on lorries whereby there are double axles are some of the wheels innies and some outies?

Ie some have a hub that sticks out and others a hub that is recessed in.

As I understand it it's so that there is single wheel design for the whole vehicle where you have axles with dual tyres. The hub sits proud of the rim so that two can be bolted together when you need a dual tyre (the outer one being an "innie"), and where you only have one tyre it looks like an "outie".

You can see it on vans where a normal 4 tyre van has normal car like wheels, but if they have dual rear wheels, the front one is a more pronounced outie so that it's the same wheel design on every axle (and only one spare needed)

[djc206]

Clockwork Cupcake said:

Exactly the same as sashimi (raw fish served in sushi restaurants). It had to be fresh, not previously frozen, and to have been prepared with extra care.

All fish sold for sashimi/sushi in the UK has to have been frozen for 24 hours.

[227bhp]

On a similar topic, could you eat a freshly killed chicken raw and not be ill?

[Clockwork Cupcake]

djc206 said:

All fish sold for sashimi/sushi in the UK has to have been frozen for 24 hours.

Oh. I did not know that.

Well, anyway, it has to pass more stringent quality control to be eaten raw than fish that is intended to be cooked before consumption.

(Also, autocorrect fail in my original post - I obviously meant "has" not "had")

[Clockwork Cupcake]

227bhp said:

On a similar topic, could you eat a freshly killed chicken raw and not be ill?

Depends whether the chicken has salmonella or not.

[Pericoloso]

Clockwork Cupcake said:

227bhp said:

On a similar topic, could you eat a freshly killed chicken raw and not be ill?

Depends whether the chicken has salmonella or not.

Always remember to ask it before killing it.....