On Monday, January 11, 2016 at 8:58:09 AM UTC-10, Roy wrote:
> On Monday, January 11, 2016 at 9:16:04 AM UTC-7, MisterDiddyWahDiddy wrote:
> > On Sunday, January 10, 2016 at 12:24:10 PM UTC-6, Roy wrote:
> > > On Sunday, January 10, 2016 at 5:48:36 AM UTC-7, Cindy Hamilton wrote:
> > > > On Saturday, January 9, 2016 at 3:59:08 PM UTC-5, Roy wrote:
> > > > > On Saturday, January 9, 2016 at 1:27:18 PM UTC-7, Cindy Hamilton wrote:
> > > > > > On Saturday, January 9, 2016 at 2:49:28 PM UTC-5, Roy wrote:
> > > > > > > On Saturday, January 9, 2016 at 11:44:57 AM UTC-7, dsi1 wrote:
> > > > > > > > On Friday, January 8, 2016 at 1:27:31 AM UTC-10, Don Wiss wrote:
> > > > > > > > > On Thu, 7 Jan 2016 21:33:02 -0700, cibola de oro > wrote:
> > > > > > > > >
> > > > > > > > > >Don Wiss wrote:
> > > > > > > > > >> Meat is edible raw. Cooking does nothing to enhance it..
> > > > > > > > > >
> > > > > > > > > >Flavor man, flavor.
> > > > > > > > >
> > > > > > > > > Yes, if you get a good Maillard layer it certainly is tasty. That is why
> > > > > > > > > people treasure the pan drippings to make gravy. Gray meat is tasteless.
> > > > > > > >
> > > > > > > > I roasted a rib roast at 200 degrees last week. It was pretty good but there was no drippings for gravy. I think cooking roasts in a cool oven is going to be a new trend but my recommendation is that you buy yourself some brown gravy mix before you do it.
> > > > > > > >
> > > > > > > > >
> > > > > > > > > When I pan fry meat I use smell to know when to flip it. Though it is
> > > > > > > > > harder to know when the second side is done.
> > > > > > > > >
> > > > > > > > > https://en.wikipedia.org/wiki/Maillard_reaction
> > > > > > > > >
> > > > > > > > > Don. www.donwiss.com (e-mail link at home page bottom).
> > > > > > > >
> > > > > > > > I don't like that word "Ma****rd." Cooks must think they're chemists now.
> > > > > > >
> > > > > > > Roasting at 200 degrees F. .....never heard of such goin's on..
> > > > > > > Might as well eat it raw. Where these goofy ideas come from is beyond my ken.
> > > > > > >
> > > > > > > May the parasites and bacteria rule the (h)earth aided and abetted by the new cooks of the twenty first century.
> > > > > >
> > > > > > For Pete's sake, Roy, you CAN eat beef raw. Are you bothered by the fact
> > > > > > that rare beef is only about 125 F, even if you cook the roast at 500 F?
> > > > > > At 200 F the outside gets plenty hot enough to kill bacteria. Parasites in
> > > > > > beef are almost unknown in the U.S.
> > > > > >
> > > > > > Paranoid much?
> > > > > >
> > > > > > What's your preferred steak doneness? Well-done?
> > > > > >
> > > > > > Cindy Hamilton
> > > > >
> > > > > I worked in a packing plant many years ago and I saw the worms, yes little hair-like worms that live inside of beef cattle.
> > > > >
> > > > > Of course one can eat raw beef but most bacteria will die if the oven temperature
> > > > > runs at least 212 degrees F. for 15 minutes or so.
> > > >
> > > > Why is 212 F for 15 minutes magical, but 200 F for three hours isn't?
> > > >
> > > > Cindy Hamilton
> > >
> > > Google could be your best friend if you would let it be so.
> > > Look up pasteurization and food borne diseases and especially about the dangers in eating raw or rare cuts of meat. Anyone who eats raw or rare ground beef or even roasts is gambling big time.
> > > =====
> >
> > I've been eating raw and nearly raw beef since I was a teenager, I'm sure
> > over a thousand times. What was supposed to have happened to me?
> >
> > --Bryan
>
> Other than turning into a "werewolf", I suppose you are symptom free
> of anything remotely bad.
> Just the luck of the draw...your time IS coming...redeem yourself, cook those burgers, heat them fries.
> One never knows when you will be struck down in the prime of life. Have a nice day, IT COULD BE YOUR LAST.
> =====

Sounds like you're aiming to maximizing a low-quality lifestyle full of poverty, neglect, isolation, abuse, and constant pain. It's a wonderful life? OTOH, here's the alternative view of the germ/parasite free life:

http://triplehelixblog.com/2011/06/t...f-cleanliness/