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Rare
One of the first things I learned about North Carolina is that meat had to be cooked to a well done temperature anything above 160 degrees. My mouth dropped. No more rare burgers, seared tuna in my dining adventures, which is my preference.
You could say I live on the wild side. I have eaten a raw quail’s egg, sushi by the dozen, rare burgers, seared tuna, rare steaks. I like it pink, people!
Oh sure I could get sick, but I never have. (Knock on wood.) My stomach is made of steel. And even if I did get sick, I don’t think I would stop eating my meat rare, anyways. Even if you, the reader, flooded this blog with food poisoning stories, too, it wouldn’t stop me. This is because every time I tell my dad what I had raw or rare for dinner, I get the oyster story. I’ll spare you the details.
But I believe if people want to have meat rare then let them. Put a warning on a menu talking about undercooked meat and let it be. That’s what Texas does. Oh, I’m not saying my home state is better or anything, but it just makes sense. I see it as my decision to eat the undercooked meat and in the end its my fault and not the chef’s.
I know people are going to disagree, I realize this. If you like your meat well done, then that’s your preference. But remember you chance of getting e. coli is only around 1-2%. And you have higher chances of contracting the fatal e. coli from a local salad bar, than in my rare burger. (Source: CDC) Just some things to consider.
Comments
By cally
August 11, 2008 11:26 AM | Link to this
rare meat, yuck!!!
By rick taylor
August 12, 2008 3:08 PM | Link to this
“Just take the moo out” is the way I like to order my meat…..rare, bloody rare.
I agree 100% that there should be a warning on the menu and that’s it….if you want to eat it raw, it’s your prerogative.
I live over in Moyock and if I have a hankerin’ for a rare burger, I head to Chesapeake, not E-City or Moyock….
Repeal the law !! Rare burger eaters unite !!