The Goat Pen

Does anyone even read what Mook posts anymore or do you just pass it off the same as spam email?

Sorry, I couldn't understand what you were saying with Tebow's cock in your mouth.

Ok then.

Stick to your own board, goldie-lite.

I think you've inspected to many sewers.

I think you've had too many children.

ugh...meat glue?

[youtube]ydzIlKJmwV4[/youtube]

Damn. Is this allowed in the U.S.? Where was that? Canada?

That's obviously Australia...

eCat wrote:ugh...meat glue?

[youtube]ydzIlKJmwV4[/youtube]

Moral of the story, be a vegetarian when you vacation in Oz. I can't remember if I ate any steak or anything when I was there. I know I had kangaroo and burgers, but not sure about steak or sausage.

I'm surprised no one has sued (although I don't have any clue of Aussie tort law). Beef held together by a pig's blood compound? Doesn't sound kosher to me (pun intended).

That stuff is used all the time in the high end, cutting edge restaurants. I know for sure that I've had at least one dish at Alinea that used the stuff.

Personally, I didn't have any problem with the stuff at first. But my general unease with the non-disclosure of the practice and the bacteria issue made me "anti-glue."

There is really nothing wrong with the "glue" but I can see why people would be upset with the way it was being used in that video. But, if that upsets you, I'd advise staying away from any description of how ground beef is made.

Well, that's why I get any ground beef cooked well. I do get my steaks medium, so if it is some amalgam of multiple individual cuts, then that's a big problem.

Otherwise, it doesn't even come close to the level of fuckery you get with hot dogs and bologna (let alone scrapple).

Well, the issue with some ground beef is not so much about bacteria but about the chemicals used to make the filler that is used in some of the lower grades of meat. It's not pretty. If I get ground meat to make burgers or something, I either do it myself or ask the butcher to grind it for me. Any reputable restaurant will do the same so there is really no need to have the ground meat cooked to death.

Yeah, we have a meat grinder attachment for the kitchen aid mixer. Works great.

In this age of slim margins, I don't necessarily grant an automatic nod to any restaurant as "reputable." As a result, I get it well done.

Alinea even failed a health inspection recently...although, I guess they passed reinspection.

I own a meat grinder.

To each his own, I guess. I'm willing to take the risk. I'd skip the meat before I'd have it well done.

Alinea's failed health inspection was a joke. They were cooling a soup (for the famous hot potato, cold potato dish - awesome) and the inspector happened to take the temp when it was not hot anymore but not yet cold. It was never going to be served at that temp. It was like taking the temp of a half cooked chicken and failing because the meat was only 100 degrees.

Im just glad Cletus has no buttons here. That guy went crazy!