Can I get eat this kinda mouldy steak? (Pics)
Discussion
zakelwe said:
Papoo said:
grumbledoak said:
Papoo said:
Surely you're not having an issue relating what he has said, to the picture he posted?
Come again? In English, preferably. 
Surely you're not having an issue relating what he has said, to the picture he posted?
Was that something about making a curry?
Andy
Henry Hawthorne said:
Hola,
I have a steak that I took out the fridge but was kinda green in patches on the bottom. My Bulgarian friend (possibly lying) says that it's where the blood is coming out. It looks like it's going rotten to me.
Considering some of the sI have a steak that I took out the fridge but was kinda green in patches on the bottom. My Bulgarian friend (possibly lying) says that it's where the blood is coming out. It looks like it's going rotten to me.
te that passes for 'food' out here in Bulgaria, you're absolutely right to seek a second opinion 
Although it loooks absolutely fine to eat, it also looks absolutely disgusting. What cut of meat is that??!! I'd be chopping that up and making a chilli or something, aesthetically its not great, even after being smashed with a tenderising mallet.
On the ageing of meat, doesn't Peter Luger go up to 18 weeks on some of the cuts in the restaurant?
On the ageing of meat, doesn't Peter Luger go up to 18 weeks on some of the cuts in the restaurant?
Good day,
As I'm sure you'll all be dreadfully please to hear, I ate the discoloured monstrosity and I feel fine.
As to my apparent incapacity for prepare a steak adequately, it was in fact my Bulgarian friend who obliterated it with the tenderising mallet. Apologies for the multitude of distress this act seems to have caused so many of you.
I must admit the picture is very poor, and you can't really see the green tinge - but I assure it looked a lot worse/more disgusting in real life.
Furthermore, added to the allegation that 28-day hung meat will be that colour - no it wouldn't. I always buy hung meat (apart from this occasion) and I know the colour of it (not green).
I now give my thanks to the once again great advice of the FD&R gang.
HH
As I'm sure you'll all be dreadfully please to hear, I ate the discoloured monstrosity and I feel fine.
As to my apparent incapacity for prepare a steak adequately, it was in fact my Bulgarian friend who obliterated it with the tenderising mallet. Apologies for the multitude of distress this act seems to have caused so many of you.
I must admit the picture is very poor, and you can't really see the green tinge - but I assure it looked a lot worse/more disgusting in real life.
Furthermore, added to the allegation that 28-day hung meat will be that colour - no it wouldn't. I always buy hung meat (apart from this occasion) and I know the colour of it (not green).
I now give my thanks to the once again great advice of the FD&R gang.
HH
Henry Hawthorne said:
Good day,
As I'm sure you'll all be dreadfully please to hear, I ate the discoloured monstrosity and I feel fine.
As to my apparent incapacity for prepare a steak adequately, it was in fact my Bulgarian friend who obliterated it with the tenderising mallet. Apologies for the multitude of distress this act seems to have caused so many of you.
I must admit the picture is very poor, and you can't really see the green tinge - but I assure it looked a lot worse/more disgusting in real life.
Furthermore, added to the allegation that 28-day hung meat will be that colour - no it wouldn't. I always buy hung meat (apart from this occasion) and I know the colour of it (not green).
I now give my thanks to the once again great advice of the FD&R gang.
HH
Hi Henry, glad to hear it was fine and you both lived to tell the tale. Sorry I gave you a bit of a hammering - just like the steak, we don't often see a nice friendly cow done that way on this part of the forum to be honest. Onwards and upwards though. Perhaps might want to let the Bulgarian friend do the washing up from now on though and you take charge of the cooking As I'm sure you'll all be dreadfully please to hear, I ate the discoloured monstrosity and I feel fine.
As to my apparent incapacity for prepare a steak adequately, it was in fact my Bulgarian friend who obliterated it with the tenderising mallet. Apologies for the multitude of distress this act seems to have caused so many of you.
I must admit the picture is very poor, and you can't really see the green tinge - but I assure it looked a lot worse/more disgusting in real life.
Furthermore, added to the allegation that 28-day hung meat will be that colour - no it wouldn't. I always buy hung meat (apart from this occasion) and I know the colour of it (not green).
I now give my thanks to the once again great advice of the FD&R gang.
HH
Andy
shakotan said:
It's not green, it's brown, and it's the colour it's 'supposed' to be. Beef goes that colour when hung too.
Spot on. My Grandad used to have a butchers before the days when lights were used to make the meat bright red.Most of the meat was hung and brown. It amazes me how many people turn their noses up at brown mince for example.
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