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[QUOTE=ezeflier;987298]It's all in your head... :) What's wrong with something tasting a bit like blood? Hello! It's primal!! Rawr... :)
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Well, personally, I am just not appetized by the idea of chewing on a used tampon or anything else that seems to approximate that experience. Steak tastes like menstrual blood to me, and my response to that is: NOPE
Have you tasted menstrual blood? Plus, thanks for ruining steak on me!
and this thread went south...for the time being
So my son (4 yo) hears us talking about "porcupine meatballs" at dinner (he's never had them) and later says that he thinks I was lying because people would not make meat balls out of these animals. I cracked up about it and explained that it meant that there was rice in them and it pokes out causing the name, but then realized that we eat lots of funny stuff. A few hours earlier I was off at a friends house to pick up yak meat we were sharing... we also raise our own turkeys which no one around here does either.
We have had an e.coli outbreak in Canada thanks in part to a process called needle tenderization that pokes thousands of teeny holes in the meat and can push the surface bacteria into the middle of the steak. There's a call to change the law, but currently they don't have to label meat processed this way. The process may be used on as much as 50% of the steaks sold in Canadian supermarkets. This is done in the US too as far as I know.
So you can't just assume you can safely cook that steak to rare if you don't know how it was handled, sadly. I buy direct from a farmer and know for sure that her butcher doesn't do that, so I love my bloody steaks, but it's something to be aware of if you're buying at the meat counter (particularly on cheaper cuts).
[QUOTE=Owly;987786]We have had an e.coli outbreak in Canada thanks in part to a process called needle tenderization that pokes thousands of teeny holes in the meat and can push the surface bacteria into the middle of the steak. There's a call to change the law, but currently they don't have to label meat processed this way. The process may be used on as much as 50% of the steaks sold in Canadian supermarkets. This is done in the US too as far as I know.
So you can't just assume you can safely cook that steak to rare if you don't know how it was handled, sadly. I buy direct from a farmer and know for sure that her butcher doesn't do that, so I love my bloody steaks, but it's something to be aware of if you're buying at the meat counter (particularly on cheaper cuts).[/QUOTE]
Oooooh thats an interesting point.
[QUOTE=Gravyboat;987614]Well, personally, I am just not appetized by the idea of chewing on a used tampon or anything else that seems to approximate that experience. Steak tastes like menstrual blood to me, and my response to that is: NOPE[/QUOTE]
lolol
I'm currently into my second week of Primal eating. I have, numerous times, explained the Primal way of eating to SO.
This morning after a filling breakfast of bacon and eggs topped with hollandaise sauce, I ask him if he wants anything else. (Tall men seem to have tall appetites.) I rattle off a list of things that wouldn't take too long to prep.
When I get to avocados, he looks at me and asks: "Did cavemen even know how to open those?"
*headdesk*
[quote=quelsen;985987]i am in your office, shifting your paradigm[/quote]
win :-)
Discussing Paleo on FB tonight and a woman chimes in that cave men did not eat meat, they were Vegetarians till farming came along and taught them how to kill animals......... sigh. Steak should be warmed to room temp, walked past the fire and slapped on a plate. if it gets hotter than that you have over cooked it for me.