Joe Cilinceon > wrote:
>It was my understanding from what I have read about mad cow disease is you
>don't tend to get it from mussel meats but from eating the organs such as
>kidneys, liver, brain, tongue etc. and I very well could be wrong on this.

When a cow is butchered, it's cut into sides by sawing
vertically through the spine, spreading spinal tissue
all through the cut surface.

And there are nerves throughout any flesh.

I know they've made rules keeping those tissues out of
"meat byproduct" products, but I'm not sure they
made a rule against sawing through them to split
a carcass.

--Blair

Blinky the Shark > wrote:
>Joe Cilinceon wrote:
>
>> It was my understanding from what I have read about mad cow disease is you
>> don't tend to get it from mussel meats but from eating the organs such as
>> kidneys, liver, brain, tongue etc. and I very well could be wrong on this.
>
>Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
>all?

Because it doesn't have the muscle-meat marketability?

Tongue is an old-school deli regular, though.

--Blair

bob > wrote in
:

> 2. Bacon (which I've dubbed an honorary lettuce ... or something
> similar).
>
>

pork is white not red meat.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Scott > wrote:
>> You're missing out on a great steak by cooking the life out of it.
>
>I'm starting to realized that but I have to get over this mental block
>of eating what appears to be raw meat.

Sushi makes you brave.

Then try carpaccio.

Don't bother with steak tartare. Totally overrated unless
the meat is gorgeous.

--Blair

> wrote:
>I still think the average steer in UK is tasteless and it has nothing
>to do with how it's ordered. Grass fed beef has no flavor IMO.

This is true. It's also got a rougher texture even when
cooked rare.

--Blair

Sky > wrote:
>Doesn't matter if the steak is raw, rare, or well done when it regards
>Mad Cow Disease (BSE; Bovine spongiform encephalopathy). Nothing known
>will destroy prions, and prions are believed to be the culprit that
>might cause BSE.

Cooking and regular washing won't, but there's a solvent
called Environ LpH that does. You're not putting
it on your food, though. It's for use in barnyards,
slaughterhouses, etc.

--Blair

flitterbit > wrote:
>
>Cooking has no effect on BSE.

Oh yeah?

It gives it that nice maillard-reaction flavor we all love.

--Blair

Puester > wrote:
>Mad Cow and other prions are not affected by heat, even autoclaving, as
>has been discovered by investigation. Hospitals have been advised to
>use disposable surgical instruments on possible Mad Cow patients.
>
>I agree that well-done steak is a waste of good beef.

Personally, I'd rather suffer the existing chance of dying
of Mad Cow than the sure thing of living without beef.

--Blair

Steve Wertz wrote:
> On 19 Jul 2007 23:15:16 GMT, Blinky the Shark wrote:
>
>> Joe Cilinceon wrote:
>>
>>> It was my understanding from what I have read about mad cow disease is you
>>> don't tend to get it from mussel meats but from eating the organs such as
>>> kidneys, liver, brain, tongue etc. and I very well could be wrong on this.
>>
>> Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
>> all?
>
> Heart and tongue are both muscles and organs.

I wonder why tongue is also considered an organ.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Blinky the Shark" > wrote in message
>
> I wonder why tongue is also considered an organ.
>


Oral sex

Edwin Pawlowski wrote:
>
> "Blinky the Shark" > wrote in message
>>
>> I wonder why tongue is also considered an organ.
>>
> Oral sex

http://blinkynet.net/stuff/moo2.jpg

[sprog, work and fuzzy kitty safe, honest]


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Edwin Pawlowski" > wrote in message
...
>
> "Blinky the Shark" > wrote in message
>>
>> I wonder why tongue is also considered an organ.
>>
>
>
> Oral sex
>

Edwin, I am laughing my ass off. For some reason this is the last response I
would expect from you! lol



--
Posted via a free Usenet account from http://www.teranews.com

Steve Wertz wrote:
> On 20 Jul 2007 04:03:09 GMT, Blinky the Shark wrote:
>
>> http://blinkynet.net/stuff/moo2.jpg
>
> Interesting. I never knew didn't have any upper teeth. Nice molars
> though.

There is some decay on the visible teeth. Bossie needs to flossie.

I think those are incisors.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

bob wrote:
>
(snipperdoodles)
>
> 3. Eye fillet steak seared blood rare.
(more snipperroonies)

What is "eye fillet steak"? Is it tenderloin/filet mignon? Is it "eye
of round" steak? To me, "filet" is part of the tenderloin, but "eye" is
something entirely different! Thanks.

Sky

On Fri, 20 Jul 2007 02:36:17 GMT, hahabogus >
magnanimously proffered:

>bob > wrote in
:
>
>> 2. Bacon (which I've dubbed an honorary lettuce ... or something
>> similar).
>>
>>
>
>pork is white not red meat.

Which is why ham is an honorary brussel sprout when eaten on rye with
swiss cheese and grey poupon, with potato salad and a kosher dill on
the side.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Fri, 20 Jul 2007 02:15:40 -0500, Sky >
magnanimously proffered:

>bob wrote:
>>
>(snipperdoodles)
>>
>> 3. Eye fillet steak seared blood rare.
>(more snipperroonies)
>
>What is "eye fillet steak"? Is it tenderloin/filet mignon? Is it "eye
>of round" steak? To me, "filet" is part of the tenderloin, but "eye" is
>something entirely different! Thanks.

"Eye fillet" is a term used in New Zealand (and possibly Australia and
the UK?) for a cut of meat that comes from the rib end of a fillet of
beef. Smallish, lean-ish (with some marbling) and around an inch
thick.

Haven't a clue why it's called an "eye fillet," but it's the closest
thing to a filet mignon I know of. If that makes any sense ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Before I used to think what's the big fuss over steak...it's tasteless
and tough. Know I know better and on my way to becoming steak wise. The
next time I have steak it will be 1 step below well done which is I
believe medium then go from there. Thanks everybody for wiseing my up.
Your tips have made me realize that there's no limit on what I can cook.
A few years ago I made stew and the meat was so tough that I just got
frustrated with cooking. But after researching this NG last week I made
the most incredible stew...the meat was so flavorful and tender that you
can pick it with a spoon. You guys are the greatest!

-ss

"Scott" > wrote in message
...
>
> Before I used to think what's the big fuss over steak...it's tasteless and
> tough. Know I know better and on my way to becoming steak wise. The next
> time I have steak it will be 1 step below well done which is I believe
> medium then go from there.


Yay! Good man. You're going to love steak like never before.



--
Posted via a free Usenet account from http://www.teranews.com

On Jul 19, 8:44 am, Scott > wrote:
> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.

Then you should always stress "well done," because medium well IS pink
inside.

At many restaurants they will go into their fridge and find the oldest
piece of meat they've got, figuring that anyone who wants it so
thoroughly ruined would not be able to tell the difference. I've seen/
heard cooks admit to this on TV/radio.

--Bryan

Blair P. Houghton wrote:
> flitterbit > wrote:
>> Cooking has no effect on BSE.
>
> Oh yeah?
>
> It gives it that nice maillard-reaction flavor we all love.
>
> --Blair
>
>
: D

On 19 Jul 2007 23:15:16 GMT, Blinky the Shark >
wrote:

>Joe Cilinceon wrote:
>
>> It was my understanding from what I have read about mad cow disease is you
>> don't tend to get it from mussel meats but from eating the organs such as
>> kidneys, liver, brain, tongue etc. and I very well could be wrong on this.
>
>Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
>all?

because it's ookie.

your pal,
blake

On 19 Jul 2007 23:17:49 GMT, Blinky the Shark >
wrote:

>Scott wrote:
>>
>>> You're missing out on a great steak by cooking the life out of it.
>>
>> I'm starting to realized that but I have to get over this mental block
>> of eating what appears to be raw meat.
>
>Tastes do change. I use to be a well done guy. Now I'm more medium or
>medium rare.

and you call yourself a shark. tsk, tsk.

your pal,
blake

On Thu, 19 Jul 2007 20:07:59 -0400, Dave Smith
> wrote:

>Nancy Young wrote:
>>
>> "Dave Smith" > wrote
>>
>> > Nancy Young wrote:
>>
>> >> Actually, there is something to be said for the end piece of
>> >> prime rib. I do love that, haven't thought of it in ages.
>>
>> > Sure. The end piece of a nice prime rib is is usually pretty good, but I
>> > sure wouldn't want a whole roast of beef cooked grey.
>>
>> Oh, no! Absolutely not. But I have seen restaurants that offered
>> the end piece right on the menu. That's really good, but it's not to
>> be confused with your normal order of prime rib. That I prefer
>> medium rare.
>
>If it is on the menu they probably just take a slab off the rarer part,
>season it and slab it on a hot grill. After all, there are only two ends on
>a roast.
>

and lots of people don't like it well done. not reason they wouldn't
save it for people who ask for it.

your pal,
blake

On Fri, 20 Jul 2007 02:36:17 GMT, hahabogus > wrote:

>bob > wrote in
:
>
>> 2. Bacon (which I've dubbed an honorary lettuce ... or something
>> similar).
>>
>>
>
>pork is white not red meat.

in south africa, it's the honorary white meat.

your pal,
blake

blake murphy wrote:


> >If it is on the menu they probably just take a slab off the rarer part,
> >season it and slab it on a hot grill. After all, there are only two ends on
> >a roast.
> >
>
> and lots of people don't like it well done. not reason they wouldn't
> save it for people who ask for it.

You have to consider the situation. A restaurant can't be slicing off the
end pieces of a roast and leaving them sitting around in case someone
orders it later.

On Thu, 19 Jul 2007 12:18:32 -0700, Sushi Fish
> wrote:

>On Jul 19, 5:44 am, Scott > wrote:
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they bring
>> it to me with pink in the middle I send it back.
>
>If internal temp is 155 F, the steak is considered cooked. The pink
>color is the the juice, if you let it drained out, the steak looks
>well done.

If internal temperature is 155ºF that steak is considered at least
35ºF - 40ºF past being fit to eat.
Far a real treat, have someone who knows what they're doing, convert a
piece of beef filet into carpaccio for you.

Ross.

"Dave Smith" > wrote

> You have to consider the situation. A restaurant can't be slicing off the
> end pieces of a roast and leaving them sitting around in case someone
> orders it later.

If you still think that the end piece is just a regular piece
they grilled till it was done, forget it. That's not what it is,
despite the fact that you've never seen it.

nancy

Nancy Young said...

>
> "Dave Smith" > wrote
>
>> You have to consider the situation. A restaurant can't be slicing off
>> the end pieces of a roast and leaving them sitting around in case
>> someone orders it later.
>
> If you still think that the end piece is just a regular piece
> they grilled till it was done, forget it. That's not what it is,
> despite the fact that you've never seen it.
>
> nancy


I'm a big fan of the prime-rib end pieces if I can order one. All that
crunchy fat (and meat if it's a generous piece)! Better than bacon. YUM!!!

It's been years since I had one.

Andy

In article >,
Blair P. Houghton > wrote:

> Joe Cilinceon > wrote:
> >It was my understanding from what I have read about mad cow disease is you
> >don't tend to get it from mussel meats but from eating the organs such as
> >kidneys, liver, brain, tongue etc. and I very well could be wrong on this.
>
> When a cow is butchered, it's cut into sides by sawing
> vertically through the spine, spreading spinal tissue
> all through the cut surface.
>
> And there are nerves throughout any flesh.
>
> I know they've made rules keeping those tissues out of
> "meat byproduct" products, but I'm not sure they
> made a rule against sawing through them to split
> a carcass.
>
> --Blair

One good reason to Spatchcock. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
hahabogus > wrote:

> bob > wrote in
> :
>
> > 2. Bacon (which I've dubbed an honorary lettuce ... or something
> > similar).
> >
> >
>
> pork is white not red meat.

Depends on the cut.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Scott > wrote:
> >> You're missing out on a great steak by cooking the life out of it.
> >
> >I'm starting to realized that but I have to get over this mental block
> >of eating what appears to be raw meat.
>
> Sushi makes you brave.
>
> Then try carpaccio.
>
> Don't bother with steak tartare. Totally overrated unless
> the meat is gorgeous.
>
> --Blair

When I make Tartar, it's cubed into approx. 1/2" cubes...

but I agree that Carpaccio is better! ;-d

http://i16.tinypic.com/5xywje1.jpg
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> > wrote:
> >I still think the average steer in UK is tasteless and it has nothing
> >to do with how it's ordered. Grass fed beef has no flavor IMO.
>
> This is true. It's also got a rougher texture even when
> cooked rare.
>
> --Blair

Disagree.

Properly range fed beef is far superior to those fed rotted grain.

Have you ever had a range steer?

I have. But, it was a range veal. Live weight (weanling) was only 500
lbs.

Best dead cow I've ever had. ;-d
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Puester > wrote:
> >Mad Cow and other prions are not affected by heat, even autoclaving, as
> >has been discovered by investigation. Hospitals have been advised to
> >use disposable surgical instruments on possible Mad Cow patients.
> >
> >I agree that well-done steak is a waste of good beef.
>
> Personally, I'd rather suffer the existing chance of dying
> of Mad Cow than the sure thing of living without beef.
>
> --Blair

<lol> I think that few will disagree with that sentiment! ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Andy" <q> wrote

> Nancy Young said...

>> If you still think that the end piece is just a regular piece
>> they grilled till it was done, forget it. That's not what it is,
>> despite the fact that you've never seen it.

> I'm a big fan of the prime-rib end pieces if I can order one. All that
> crunchy fat (and meat if it's a generous piece)! Better than bacon. YUM!!!

So you know! And it's got all that seasoning that goes on the
outside of the roast. It's *so bad for you* but damn, it's *so good!*

> It's been years since I had one.

It's been forever since I even thought of that, never mind
seen it on a menu.

nancy

In article >,
Blinky the Shark > wrote:

> Edwin Pawlowski wrote:
> >
> > "Blinky the Shark" > wrote in message
> >>
> >> I wonder why tongue is also considered an organ.
> >>
> > Oral sex
>
> http://blinkynet.net/stuff/moo2.jpg
>
> [sprog, work and fuzzy kitty safe, honest]

Where the hell did you find that jpg? ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On 20 Jul 2007 04:03:09 GMT, Blinky the Shark wrote:
>
> > http://blinkynet.net/stuff/moo2.jpg
>
> Interesting. I never knew didn't have any upper teeth. Nice
> molars though.
>
> -sw

Most ruminants don't. :-) Deer and goats included. They DO have upper
teeth on the back of the jaw, just no upper incisors.
--
Peace, Om

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In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 06:27:58 GMT, Steve Wertz wrote:
>
> > On 20 Jul 2007 04:03:09 GMT, Blinky the Shark wrote:
> >
> >> http://blinkynet.net/stuff/moo2.jpg
> >
> > Interesting. I never knew didn't have any upper teeth. Nice
> ^^^^
> cows
>
> 2 hours in the dentist chair again today - too many painkillers.
>
> =sw

We knew what you meant. :-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On 20 Jul 2007 07:00:05 GMT, Blinky the Shark wrote:
>
> > Steve Wertz wrote:
> >> On 20 Jul 2007 04:03:09 GMT, Blinky the Shark wrote:
> >>
> >>> http://blinkynet.net/stuff/moo2.jpg
> >>
> >> Interesting. I never knew didn't have any upper teeth. Nice molars
> >> though.
> >
> > There is some decay on the visible teeth.
>
> Then again it might deek-"hay".
>
> -sw <slapping knee>

Definitely too much Codiene... <g>
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 02:36:17 GMT, hahabogus wrote:
>
> > bob > wrote in
> > :
> >
> >> 2. Bacon (which I've dubbed an honorary lettuce ... or something
> >> similar).
> >>
> >
> > pork is white not red meat.
>
> You've been watching too many pork commercials. Pork is indeed
> red meat, as is all meat from mammals.
>
> -sw

And Ratites.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
Bobo Bonobo(R) > wrote:

> On Jul 19, 8:44 am, Scott > wrote:
> > When a steak is cook rare or medium rare isn't the pink meat in the
> > middle not good for you since it appears to be not fully cook? That's
> > one of the reasons I always order my steaks well-done. And if they bring
> > it to me with pink in the middle I send it back.
>
> Then you should always stress "well done," because medium well IS pink
> inside.
>
> At many restaurants they will go into their fridge and find the oldest
> piece of meat they've got, figuring that anyone who wants it so
> thoroughly ruined would not be able to tell the difference. I've seen/
> heard cooks admit to this on TV/radio.
>
> --Bryan

I know I sure would. :-)

I'd never waste a "good" steak on anyone that eats beef well done!

I prefer it rare but will settle for medium rare, but no done-er!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson