Yes. The thread is about emergency COOKING. Thank goodness. Deer sushi hasn't caught on for a reason.


Frank2135

OBG,

It's ok, I'm also a teacher. That statement seems more true to me now that I've been in education for nearly 7 years (after 15 years in the business world).

I teach people with no experience how to ride motorcycles. Our rule is those who can, get to keep teaching. Those who can't, don't have a job anymore.

"...That statement seems more true to me..."

I'm sorry to hear that, I was hoping that it was just me...

I guess this could be filed under cooking, such as it is.

I just discovered that Bisquick doesn't really need milk for making biscuits. Two cups of Bisquick and 2/3 cup of water, and it's biscuits. Not as dense, but perfectly good eating. Butter and homemade wild blackberry jam.... mmmmmmmmm!

Sue

Yep, you got to be careful, even with sushi(the fish kind as well as the deer kind).

Raw meat is not something I indulge in too often, and some types never. If you are going to do raw, then you have to make sure the animal is top quality to begin with, the cut is from a good location on the animal, and it was handled during the slaughter and butchering properly. Even then, like you say, it can still have parasites, which is why I never eat pork unless it has been cooked to at least 170 degrees throughout.

I used to eat my steaks rare. I have moved it up a notch to medium rare, just for a little margin of safety, though likely any contaminated or tainted meat is still going to get me.

Still, a nice warm bite of fresh venison backstrap after a kill is sometimes warranted, as it is akin to eating a rare bite of steak anyways. I don't do the "Dances With Wolves" raw liver thing though. I prefer my liver to be cooked through.

I have found that the older I get the longer I'll cook a steak as well. Since my teens I've gone from medium rare, to medium, and finally to medium well. So I guess I'll never get around to trying that Chicken Tartare....

Oh, noo to the raw chicken deal, too. I may eat duck breast cooked a little rare, but only seldom, and any other fowl gets cooked through.

I guess my west Texas heritage is what drives me to continue eating beef and other truly red meat on the rare side. I won't ever order a steak cooked anything more than medium rare. Even my pot roasts have to bleed after resting on the cutting board.

I should know better, especially being a microbiologist , but the preferred way (at least for the youngest and myself) to eat beef is to cut the meat into cubes, soaking it in teriyaki sauce and eat it raw. I do (sort of) cook beef, but it is always red in the middle, just has so much more flavor.

My son-in-law, my oldest and wife require I cook the meat to at least medium-rare (what a waste of good meat), while my middle, youngest and I prefer the meat on the very rare side.

My rule of thumb: just show it to the flame and if it is not mooing, it is perfect .

Pete

If it is beef, and it was on the grill long enough to stop screaming, you over cooked it.

But birds and fish... yeah, well done.