r/Glasgow Tools

Again, the context of "here's how it can be prepared properly" and an explanation of why burgers are considered risky should have given away that you can't just eat any old rare burger and expect to be fine since it's so dependent on the preparation method. I feel like anybody with basic reading comprehension ability would be able to connect the "it's fine" with the explanation of the task of rendering it fine and recognise that since they do not know how it may have been prepared when they're served a burger by a third-party, they shouldn't assume it's definitely safe. I also said, in my comment:

> If **you** get the beef **yourself**, and **you** carve it **yourself, you** can remove the contaminated outside leaving just the inner meat and mince that and serve it raw/rare.

Which I feel like also makes it clear that if you have total control over the preparation process (aside from physically butchering the cow), you can make your own burger and serve it rare.

I literally never said that it's riskless, only that it's possible to do relatively safely and how.

>You can't give cooking advice that doesn't affect health can you?

uh aye you can. Unless you're gonna start getting into proper molecular gastronomy/woo-woo homeopath stuff about how advising someone to use more turmeric is "health advice" because turmeric allegedly has health benefits when used in food? I guess I'll just make sure to never talk about cooking on /r/glasgow since apparently cooking advice = health advice in your eyes?

Either way, I've edited my original comment to clear up the apparent confusion about what I'm actually saying.