| Comment | >that it's riskless, because that's not true.
Never said it was riskless, mate. The fact that it's a pure mission to prepare it in a way that minimises risk would, to anyone who knows anything about the risks with red meat, imply that it's difficult to prepare in the ideal way that can remove the problematic area (the surface) with no cross contamination.
Don't think an auld granny is coming to /r/glasgow for advice on how to mince her own burgers though. And if she goes to a restaurant and she orders a rare burger, eats it, and gets ill, that means the place that served her fucked up. Nothing to do with me. |
|---|