Debate @MAAAD about how niggerish it is to wash your meat before cooking

Drip Torch said:
161F internal temp then nothing to worry about. Its basic biology and food safety 101. Op would never survive if they had to kill and process their own meat.
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For chicken, yeah. Pork and beef can be cooked to a lower temperature.
TheSockiestSock said:
Oh fuck right off you absolute mongrel. Goddamn you are worse than a kike. Ugh!
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Agreed. If you prefer your steak done above medium, you immediately go to the showers.
TheSockiestSock said:
Because you cook the flavor out if you go past medium rare this is scientifically proven.
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I've noticed that professional food critics always order their steak and porkchops medium-rare.
 
PleaseBearWithGunfire said:
I've noticed that professional food critics always order their steak and porkchops medium-rare.
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The 165 degree temperature often given is because that's the temperature that basically immediately kills all the bacteria you need to worry about. Why something like sous vide is great for rarer cuts is even if you're a super paranoid germphobe, you can cook even chicken at 130 so long as you hold it there for six hours and steak or pork for two.

That said, even on stovetop there's really nothing wrong with cooking beef or pork to 135 or so and then just eating it. Trichinosis really isn't a thing in the First World any more and almost all the bacteria that really concern you are on the OUTSIDE of the meat. This is why hamburger, especially if you don' t know it's from just one cut of meat (it is often from a dozen different countries), is particularly dangerous. The sous vide method (or just getting it ground in front of you from one cut) makes it safe to do medium-rare.

That said, I have a comfort meal from childhood that is basically pork chops sprinkled with seasoned salt in condensed mushroom soup right from the can, cooked at 350 until the "gravy" is browned and the chops are falling apart. I won't defend it.
 
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Drip Torch said:
The God Emperor Trump takes his steak well done with ketchup. Is this not manly enough?
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Based. Well done steak is alright too, it's just a bit tough to chew without a sauce or any drinks.
 
MAAAD said:
Ewww no, it's fucking disgusting. You don't eat meat when it's OOZING BLOOD. You wash it first, then season and cook it in whatever way you prefer until it's moderately tough to chew, has a beige color and has no pink spots in the middle. That is simply a given.
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Where are you purchasing meat that is oozing blood? Not at any grocery store. Their meat is processed in a plant and one of the first steps is draining the animal of all it's blood long before the dismemberment and butchering process begins.

I've never been a hunter, as it's just not really my thing, but I did tag along on a few hunting trips with an uncle and some cousins who were into it.

I've seen them, regular hunters who aren't professional butchers or employees in a meat packing factory, hang the deers they'd get on the hunt and slice a large artery which would drain all the blood out of the deer.

Those were the minimal preparations required before they put the animal on ice and took it to a place that processes the meat of wild game for hunters (for a fee, of course) and returns the finished meat to them in various cuts, sausages, steaks, etc.

At that point, everything they got back was 100% ready to go on the grill. They had already drained the blood for the first step, the game processer did everything else. No further tampering is required before it can be cooked and eaten.

You're repeating false information that you didn't make up on your own, but which had been told to you by other uninformed individuals (aka low IQ niggos) who were told the same by their older relatives who were also completely clueless and utterly ignorant ignorant about the foods they eat and the correct series of processes that go into it. These are things which the majority of human beings figured out a very long time ago.

It would be better for you if you tried to listen to others telling you correct information that can easily be verified by any butcher, hunter, chef, food production worker, or by just doing a quick Google search.

It's ok to admit that you were taught wrong. That's not your fault. But it is your fault when you're surrounded by accurate information but ignore it anyway and say everyone else is wrong because of some strange loyalty you have to the low IQ bums who have been telling you nonsense your entire life.
 
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Caesare said:
Where are you purchasing meat that is oozing blood? Not at any grocery store. Their meat is processed in a plant and one of the first steps is draining the animal of all it's blood long before the dismemberment and butchering process begins.
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Some people, who are known as dumbasses, think water and myoglobin is blood.
 
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Hey Johnny Bravo said:
Even if it is blood, who cares? You can eat it. There are entire dishes that use animal blood.
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If there's blood in it it means it was improperly slaughtered. Also that shit would coagulate and be really nasty. It's one thing for blood to be somewhere it should be because that's the recipe. It's another entirely for it to be somewhere it has no business being.

If someone can't get the basic part of butchering and slaughtering correct, they've probably fucked something up that's actually health-endangering too.
Ibanez RG 350EX said:
Bingo. All your food comes from components that were once outside in the filth and muck and animal shit and dust and bugs and weather.
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Even if you're a vegan your food has bug eggs and rat shit and dirt and other nasty stuff in it. And you eat some of that stuff raw. That you definitely should wash especially if you're eating it raw or only lightly steaming it, and even then it will still have nasty stuff you don't actually want, just not much of it.
 
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AnOminous said:
If there's blood in it it means it was improperly slaughtered. Also that shit would coagulate and be really nasty. It's one thing for blood to be somewhere it should be because that's the recipe. It's another entirely for it to be somewhere it has no business being.

If someone can't get the basic part of butchering and slaughtering correct, they've probably fucked something up that's actually health-endangering too.
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This is a very fair point.
 
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