MSE Pregnancy Club IX

mountainlioness

it's funny when chefs or waiters check you know what you're doing. We got that in India when we ordered anything even vaguely spicy. Are you sure madam? This has chili in it...

searching_me

but my point is meat can cause illness no matter what but you increase the risk when its raw if meat is red pink or whatever the heat is not reached the proper level to cook ... you have taken is out before it has finished... bugs not killed then you eat it now fair enough you have been ill yet but your lucky why risk it its not like a normal illness it can mean festering raw meat in your stomach ... i dont understand how this is ok ... my mind cant get that concept at all x

Mrs_Moc

I didnt even know blue steak existed, how do they get it blue???

Sami_Bee

I love this...
http://www.answerbag.com/q_view/17264

"I'll have my steak blue" is a socially acceptable way of saying "just bring me the cow. I'll bite off my own steak!"

:rotfl:

mountainlioness

Off to scan now - will report back later!

Sami_Bee

Mrs_Moc wrote: »

I didnt even know blue steak existed, how do they get it blue???

its not actually blue
The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:

• Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
• Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
• Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
• Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
• Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
• Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
• Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.

searching_me

hope all goes well ML x

searching_me

so blue basically means cold ... _pale_ x

jacksons_mum

im back from my scan, everything is fine, and we are team blue! its a good job as i have already been buying boys clothes as i was that sure!

i didnt see a midwife after my 12 week scan but i did today, she went through my blood test results, tested my wee, gave me loads more leaflets, my bounty pack and my MATB1.

good luck to everyone else having scans today, it was brill, you could see the little fingers and toes and facial features really clearly!

searching_me

YAYYY!!! JM another for the blue team :D:D:D x