Burgers & fries prices
Discussion
C70R said:
PurpleAki said:
C70R said:
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
You do realise that it's perfectly possible to have warm, pink beef?That burger picture above is just cold raw beef with cold grated cheese on top.
The grated cheese part is just poor prep, and there's no saying that it would have melted if the burger had been cooked well-done. 2min off the flat-top/salamander and the surface of most burgers isn't going to be hot enough to melt a massive pile of cheese like that.
If done properly (with a bell), then it's eminently possible to have melted cheese on a rare burger.
And if they can't prep something as simple as cheese what does that say about their meat skills...?
Thanks but no thanks.
C70R said:
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
You do realise that it's perfectly possible to have warm, pink beef?That burger picture above is just cold raw beef with cold grated cheese on top.
.dazco said:
Odd thing to say about supermarket meat, and likewise butcher meat. Do you think they grow dysfunctional cows for the supermarkets and prize fighting bulls for butchers? You can easily find good quality meat in supermarkets and, as someone said on here in the last two days, rubbish meat at the butchers.
I went to the butchers in Campbeltown and asked for bones for my dog, the answer was no because everything they get in there was brought in vac packed and prepared. Where is the butcher in that?
I also asked for bacon ribs, they had never heard of them
Have a play around, you will not be disappointed , especially Morrissons , Waitrose, Lidl, Aldi.
I make burgers from the morrisons butcher beef quite often. The stuff packed on the black styrofoam trays rather than the stuff in the sealed plastic packets and it's pretty good. Also used their brisket in a chilli and it was good.I went to the butchers in Campbeltown and asked for bones for my dog, the answer was no because everything they get in there was brought in vac packed and prepared. Where is the butcher in that?
I also asked for bacon ribs, they had never heard of them
Have a play around, you will not be disappointed , especially Morrissons , Waitrose, Lidl, Aldi.
PurpleAki said:
C70R said:
PurpleAki said:
C70R said:
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
You do realise that it's perfectly possible to have warm, pink beef?That burger picture above is just cold raw beef with cold grated cheese on top.
The grated cheese part is just poor prep, and there's no saying that it would have melted if the burger had been cooked well-done. 2min off the flat-top/salamander and the surface of most burgers isn't going to be hot enough to melt a massive pile of cheese like that.
If done properly (with a bell), then it's eminently possible to have melted cheese on a rare burger.
And if they can't prep something as simple as cheese what does that say about their meat skills...?
Thanks but no thanks.
"Plenty of people have said they wouldn't touch it with a bargepole".
What does that even mean? Does it make your opinion more right than mine? Does it de-legitimise the view that I'd eat it if I were offered it?
You really shouldn't try so hard. Or perhaps direct your efforts elsewhere.
ZedLeg said:
C70R said:
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
You do realise that it's perfectly possible to have warm, pink beef?That burger picture above is just cold raw beef with cold grated cheese on top.
.I don't understand the point you're trying to make, like the other guy who is working really hard to rubbish the idea that some people might want to eat a burger like this.
Plenty of people choose and enjoy this kind of burger. Plenty of people eat minced beef like this, and less cooked (c.f. steak tartare). There isn't some kind of mass epidemic of illness linked to "undercooked", "hipster" burgers; unless I'm very much mistaken?
If we wanted to be selective about the sources we were quoting, I could find sources showing that well-prepared steak tartare was 'safer' than unwashed vegetables or cooked meat. But that doesn't really take the conversation forward any.
Absolutely agree with both of you, but it's eminently possible to have the best of both worlds. Well-chosen, well-seasoned meat, charred on the outside and pink in the middle. Sounds like heaven to me, although I totally respect others' views and wouldn't rubbish them for wanting a well-done burger.
Horses for courses.
Horses for courses.
C70R said:
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
You do realise that it's perfectly possible to have warm, pink beef?That burger picture above is just cold raw beef with cold grated cheese on top.
dazco said:
Odd thing to say about supermarket meat, and likewise butcher meat. Do you think they grow dysfunctional cows for the supermarkets and prize fighting bulls for butchers? You can easily find good quality meat in supermarkets and, as someone said on here in the last two days, rubbish meat at the butchers.
It's not about the source, more the process. Standards of hygiene can vary HUGELY between abattoirs - and, unsurprisingly, supermarket meat tends to come from the bottom end of this spectrum. The minimum standards are very poor, and tend to be the norm for high volume, commercial operations.Firstly, during my time in these hallowed boards I have learned that the supermarkets demand the very highest of hygiene where their products are concerned. This is from people on here who have worked there or are privy to the regulations.
Can you imagine the phone call in your world ?
"Hello, it's Ted from Asda, how much can you supply sirloin for "
"£8 a kilo"
"That's a great price, how come ?"
"Oh we don't follow hygiene rules and are incredibly dirty".
Seriously , just sit back and think about the validity of what you wrote.
Well, from being involved with a business in the trade (burger restaurants) and meeting with farmers/suppliers, I'm passing it on from the horse's mouth (no pun intended).
The minimum standards are clearly sufficient to avoid making people ill, but supermarket abattoirs would not be my choice to make steak tartare from.
The minimum standards are clearly sufficient to avoid making people ill, but supermarket abattoirs would not be my choice to make steak tartare from.
PurpleAki said:
I think if the food standards agency or whoever saw that burger, it would be the end of that butchers doing cooking demonstrations.
ZedLeg said:
It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.
That burger picture above is just cold raw beef with cold grated cheese on top.
That burger was positively well cooked, compared to some of their other dishes. That burger picture above is just cold raw beef with cold grated cheese on top.
Yes, that was eaten raw...
I think this video is worth adding to the mix as it relates to eating a burger from Bleecker Burger, highly rated as one of the best in london and well known for serving it medium rare. Nick (guy in the video) on that Eater channel visits many places in the UK and US that serves burgers in this way.
https://www.youtube.com/watch?v=ZD_i11A1zlM
https://www.youtube.com/watch?v=ZD_i11A1zlM
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