The Nice People Thread, No.16: A Universe of Niceness.

GDB2222

Pyxis wrote: »

Was it risotto rice?

If so, it might have been cooked in butter.




Mind you, runny egg yolk is an anathema to me. Eeewwwwk.

Not many people will eat a raw egg, yet runny egg yolk means pretty much uncooked, ie not cooked enough to kill many microbes. Still, we survive as a species. Indeed, numbers have nearly trebled in my lifetime.

Pyxis

PasturesNew wrote: »

I had a bit of a runny egg in a tomato/egg roll the other night. Blahugh! Eeeewwww!

A nice large soft bread roll with cherry tomatoes and salad cream and I soft boiled the egg so there was a little bit of runny egg left. Not enough that it went everywhere, just about half the yolk was still runny, so it didn't become a mess eating it.

Eggs are one of my omnipresent staples. I eat a lot of them as they're cheap/easy. Egg/soldiers, hard boiled eggs, scrambled, poached eggs, omelettes, egg/tomato/salad cream sandwiches, chuck a boiled egg on a plate of salad, scotch eggs .... all nom nom nom.

Please, please, please, please don't ever ask me round for a meal! :eek: :eek: :eek:

Pyxis

GDB2222 wrote: »

Not many people will eat a raw egg, yet runny egg yolk means pretty much uncooked, ie not cooked enough to kill many microbes. Still, we survive as a species. Indeed, numbers have nearly trebled in my lifetime.

Correct me if I'm wrong, but wasn't the problem with raw eggs (i.e. Salmonella etc.) just a problem with the intensive chicken/egg-farming industry?

Maybe we evolved alongside domestic birds to cope with normal egg microbe levels, but intensive farming scuppered that.

GDB2222

"Weird or what!"

Not really. You've got to eat for two, and eggs are a good source of minerals and other nutrients your body may need more of.

Doozergirl

Egg white when it's still transparent like snot makes me heave.

Not the biggest fan of eggs, unless they're in cake

vivatifosi

Doozergirl wrote: »

Egg white when it's still transparent like snot makes me heave.

Not the biggest fan of eggs, unless they're in cake

I can't have "raw" eggs in the house in case the shell breaks. I'll eat eggs as long as there are no soggy bits, but they aren't my favourites. But then again, neither are cakes.

For pancake day I have to buy them pre-made... I am rather partial to a pancake. Or buy a packet of magic pancake dust and just add water:o.

Pyxis

vivatifosi wrote: »

I can't have "raw" eggs in the house in case the shell breaks. I'll eat eggs as long as there are no soggy bits, but they aren't my favourites. But then again, neither are cakes.

For pancake day I have to buy them pre-made... I am rather partial to a pancake. Or buy a packet of magic pancake dust and just add water:o.

What happens if the shell breaks?

vivatifosi

That horrible sticky runny stuff that looks and feels like a cross between snot and Ghostbusters ectoplasm emerges, and I feel sick.

zagubov

I used to work in a Salmonella lab back when there was about a death a day from salmonella in Britain. Now I think the chickens are vaccinated and it's under two deaths a week.

I had to be vaccinated against the worst species to work there. I can't eat undercooked chicken at all but I'm not worried by eggs where I trust they've had the whites cooked and the shells removed cleanly.

I'm horrified by burgers made of minced meat that's pink inside. That's nothing less than the devil's work. :eek:

Pyxis

When I ate meat I always preferred it well-done.

It used to be easy to specify that you wanted it medium-welldone in restaurants, i.e. Brown all the way through, no pink, but not frazzled to death.
There was never any redness in the juices unless you asked for medium-rare or rare.

Then, several years ago, medium seemed to start meaning brown on the outside and pink in the middle, sometimes with a bit of red juice.

I couldn't eat meat that wasn't thoroughly cooked. I didn't like the taste of the uncooked blood, nor the texture of partially cooked (red/reddish) meat.

I had to start asking for it to be well-done, which sometimes meant it was done to death and very dry. It did still sometimes mean there was some pink in the middle, though. :huh:

This trend towards pinker and pinker meat started to extend from steak and beef joints to lamb, my favourite meat. The worst time was a couple of years ago away on a course when the Sunday lunch was a choice or roasts. I wanted the lamb, but could see it was pink in the middle so asked if I could have some carved from the thin end, which was usually more well-done. This, too, was pink, so the carver started on a second joint, and that too was pink.

I ended up just having vegetables and was right pixxed off.

I don't eat pork, but had also noticed that that was trending towards being underdone, too. :eek: I'd always believed that pork should be cooked right through, in the same way as chicken.

The worst thing of all was in a restaurant where I ordered lambs' kidneys, and yuk yuk yuk yuk, they were pink and oozing blood in the middle, too. Bleugh!


What is it with this desire for red meat and blood? Fine if there was a choice, but there wasn't.
Once I did return a lamb steak and asked for it to be cooked for longer, as it was red in the middle. It was my fault......I hadn't specified how I'd wanted it, and I said that, and was very polite, and just asked for it to be brown all the way through.

When it came back it was cremated.

Have tastes changed so very much?