Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.
The formation of HCAs and PAHs is influenced by the type of meat, the cooking time, the cooking temperature, and the cooking method.
Exposure to high levels of HCAs and PAHs can cause cancer in animals; however, whether such exposure causes cancer in humans is unclear.
Currently, no Federal guidelines address consumption levels of HCAs and PAHs formed in meat.
HCA and PAH formation can be reduced by avoiding direct exposure of meat to an open flame or a hot metal surface, reducing the cooking time, and using a microwave oven to partially cook meat before exposing it to high temperatures.
Ongoing studies are investigating the associations between meat intake, meat cooking methods, and cancer risk.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
People have been eating meat cooked on open flames since the first caveman figured out how to make a fire and someone else triped and dropped the raw rhinoceros steak in the fire. This sounds like the same "you shouldn't eat eggs nonsense" that came out years ago. I think barbecued is way better than cooked in a hot skillet and am willing to suffer the consequences of the perfectly grilled steak or salmon or burger or pork chop or anything else that will hold still long enough for me to get it on the barbeqcue.
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"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
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If those costs were incorporated into the price, according to Simon's analysis, animal products would cost almost three times as much as they do today. With the true costs included, consumption levels would plummet.
Simon stresses that his figures are conservative: Because his estimates are limited to those supported by published research, he necessarily omitted some costs that have gone unmeasured in the scientific and economic literature. For example, Simon's numbers on health care assign only a fraction of the heart disease tally to meat, even though we know that a low fat vegan diet will reverse the disease for almost everyone who has it.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
He also maintains that he has no (known) health issues and has not had reason to visit a doctor. At his doctor visit on April 26, 2011, his first since 1985, his cholesterol level was 156 mg/dl, which is below the average of 208 mg/dl.
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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I am 98% of the time a vegetarian not only because of the health benefits but I think their are good ethical and environmental reasons for not eating meat on a regular basis that is grown in the normal mass produced way.
However I will admit that I have friends who go out hunting and I eat game with them. Open flame / bbq is the way to go and its freaking delicious!
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This is a pretty convincing rebuttal to the PLEASE Tell us what we want to believe link in post #15.
However, don't waste your time watching an hour long presentation based on the results of peer reviewed scientific studies.
It would be UNTHINKABLE to base your diet on logic and peer reviewed scientific studies, rather than on animalistic cravings nurtured by the government-food-drug-medical complex.
Keeping you sick and drug dependent is the way to optimize profits.
However the opinions of meat eaters posted in this thread obviously negate the value of any of the data I have provided. Because we WANT TO BELIEVE.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
I am all for eating what you kill. I believe that at sometime in a person's life they should see first hand where their food comes from. Either hunting it and cooking it, or visiting farm/slaughter house. It gives you a new appreciation for the food you eat.
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"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
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To ensure this thread continues in a positive forward motion. I have decided to post some different recipes. Please feel free to share and post your own. I would like to try some of these and post the results sometime in the near future.
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Provolone
Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
Hot Peppers
Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
Roasted Peppers
In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
Onions
Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
Did you know that a side of caterpillars (less than 1/2 cup) has 28 grams of protein and is packed with iron and vitamins B1 and B3?
This is about the same protein level in an equivalent portion of lean beef, but the beef comes up way short in iron and vitamin levels(2). Can you believe it? Other insects that are also great sources of protein are grasshoppers, crickets and locusts… and apparently, they are mild in flavor so they easily pick up the flavors of spices they’ve been cooked with (3). Eating 1/2 cup of ants provides 14 grams of protein and 48 grams of calcium! And they are low carb.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
Statement on BSE positive cow
By Michael Hansen
Consumers Union, Posted April 25, 2012
Straight to the Source
Tell the USDA to Stop the Madness! Stop the Spread of Mad...
Dr. Michael Hansen, senior scientist at Consumers Union, the advocacy arm of Consumer Reports, and an expert in mad cow, is available for comment on the mad cow story.
MICHAEL HANSEN, PHD, CONSUMERS UNION - Statement on BSE positive cow
Consumers Union is seriously concerned by the announcement today of a new case of mad cow disease in a cow from Central California. This raises three important questions about the safety of US beef.
First, the USDA testing program for mad cow disease is way too small. USDA only tests some 40,000 cows a year of the millions slaughtered annually. So we really don't know if this is an isolated unusual event or whether there are more cases in US beef. Our monitoring program is just too small.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
It's good for me because it puts you at a competitive disadvantage.
Of course, none of the studies cited above carry as much weight as the personal testimonials of Romper Roomers.
"If we don't loosen up some money, this sucker is going down." -GW Bush, 2008
“Lack of proof that something is true does not prove that it is not true - when you want to believe.” -Humpty Dumpty, 2014
“The greatest shortcoming of the human race is our inability to understand the exponential function.” Prof. Albert Bartlett
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Sweet Meat!! Looks awesome and am sure tastes 1000% , damn if only my trading could take the lead!
I love dead anilmals--They taste good!!
If I die early for this then guess what ?
I had a damn good meal!!
Surely will get neg resp. but oh well
There is a reason they have a license system as well as a quota/limit on what an individual can take from the wild.
given there are poachers that take advantage here and across the globe, maybe that is where our govnt should direct their attention vs. ????????????????
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people that have not experienced unprocessed wild meat don't know what they are missing!
Dang good, and if your scared of it then go ahead add a little salt and pepper and your favorite sauce.
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when I was a teenager I worked at this restaurant Max & Erma's: Menu serving and at times cooking. I learned a lot about cooking hamburgers there and what they were doing wrong. Originally they'd put the patties on the flat top grill and then squirt water onto them while covering the hamburger to help them cook faster yet retain the moisture.
I guess their logic was
"The dome used is called a basting cover or cheese melting cover. It does serve 2 purposes though. The obvious one from the name is to help speed up the melting cheese process by providing heat retention. The second and as important reason is to provide more even cooking for the burger. By covering, you are essentially radiating more heat around the whole patty, thus cooking it more evenly and faster, so to not overcook it. The steam generated provides heated moist air which also helps the burger to remain more moist and to retain its juices to cook in."
Personally I think if you have the time you shouldn't cover the hamburger because it cooks it too evenly from the outside to the center. I like the outside to be a little crisp and the inside a little juicy. This requires a little more expertise and is easy to screw it up if you're distracted in the restaurant but I enjoy the difference in texture and not the uniformity. If it's a flat grill it's also important to gently slide the patty around so no part sticks and overcooks, this helps make the outside perfect for sealing in the juices. I also think pressing on the patty at any time during the cooking process is sacrilegious and will squeeze the juices out destroying them from cooking into the meat.
DON'T squish the hamburger!
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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Hi appreciate posts of this nature but do have to question is everyone trying to live to be an old wrinkly 150 or what?
Why not just live your life and enjoy it! (your gonna die sometime)
Me personally I don't want to see me at 150 yrs old..
regardless of your intake the body wears out
i.e. bones, arteries,age. etc.
we are not robots well at least not me i chose to enjoy depending on circumstance a nicely charbroiled steak medium rare.... Dang it's good
live life to the fullest TODAY! Might be your last one!!
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Howdy @Itchymoku for a fast food burger it is dang good, especially the just good ol texas toast and beef as @tturner86 posted pic of
Dang, it is as mouth watering as it looks.... Meat and Cheese baby hard to go wrong, add some Jalos all set!!
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I just mimicked what this guy did other than buying and grinding my own beef (I bought ground beef), and WOW. I just ate the best hamburger in the world.
somethings to consider though:
His burgers are a little thick and I don't like red meat in the center so I made mine thinner by about 1/3rd the size.
I didn't add lettuce because I didn't have any and screw lettuce.
I didn't slide this burger around in the pan but instead let it just stay in one place which seared the meat a little better than I'm used to.
I did put a lid on the burger with the cheese on top for only 1 minute. ( I still want some pink in the center )
Everything else for the most part I did the exact same.
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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From the recipe: "Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan."
This is the most important thing to know about cooking meat. You cannot just take it out of the refrigerator and throw it on the grill.
The second most important thing is that the meat needs to rest after cooking for as long as it was cooking, before you eat it. You cannot just serve it up straight off the grill.
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With all this talk about hamburgers I have to make a post. I'm actually a little embarrassed about this one because it's a guilt pleasure I have every once in a while. These types of burgers are just completely and utterly all eaten out of cravings and not for nutrients. This is a unique burger joint that serves old school steak burgers like chicago did before even mcdonalds came into play.
Tried this one too and it was actually equally as delicioso. Tastes extraordinary delish with a little bit of cracked peppercorn ranch dressing, avocado, and thinly sliced tomato on a challah roll. Look it up, it's the best roll there is. Capisce?
Itchy might go vegetarian, might happen folks, might just happen...;-|
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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yeah it definitely gives a nice energy boost as well. Kale is probably the most nutritious thing out there next to watercress but I don't think watercress could be marketed well considering it's not very well known yet. The kale trend definitely is in it's prime lol. I'm glad you like it.
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
But i went with the "KICKIN' BOURBON BURGER
Smothered in our Kickin' Bourbon sauce, topped with hardwood smoked bacon, provolone cheese, sauteed onions and Bourbon aioli." as a safe bet hedge
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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Bison burger, very good with a nice onion ring on top. Very simple, yet delicious. Really allowed the taste of the bison to shine. Cook on burger was medium or aka Perfect.
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@tturner86, thanks for sharing that. that is a tasty looking burger. when I don't have the grill on, pan frying is the way to cook a burger or steak imo.
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One thing I love about a perfect grilled burger is a grilled bun that isn't too bready. Nothing annoys me worse than having a mouth full of bread with just a little meaty goodness.
Pickles is also pretty crucial most of the time. Cheese must be melted.
What are your guys preferences?
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
Please visit this thread for more information.
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Agree on not too much bread, need to taste the innards!
What really isolates burgers for me is being cooked medium rare. I just found out at Red Robin they don't do this anymore, has to be 155 degrees minimum. I talked the server into making it "pink" as possible.
Anyway I promised some pics!
Here is the Double California Burger from Freddy's Frozen Custard & Steakburger. Solid burger, they are generous with their vegetables, 2 tomatoes and a full onion slice.
A few bites later
Since I mentioned 2 restaurants I was forced to eat 2 burgers, don't feel bad for me
Here is the new Southern Charm Burger from Red Robin. Has hickory bacon on it, honey bbq sauce, and extra sharp cheddar. Despite not being medium rare, it sure was tasty
A few bites later (you can see some pink in it, but still not medium rare <-- what a case of first world problems huh)
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I guess as far as a chain burger (in the Atlanta area) I guess Five Guys is my favorite. Been awhile since I had Red Robin though. I just always thought they were kinda expensive.
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They are, but I do know where my money went when I go there. That Southern Charm burger was 13bucks vs 5 bucks for the California double. Was it 8 dollars better ? Nope.
Will I still go to Red Robin on occasion ?
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ok, burger time for me. I used what I had on hand so no bun or anything else, just ground beef and onions. So its more of a 600 gram beef steak with onions fried in butter, it was good eating! I cooked the onions with the burger and used some steam to get them soft a la White Castle.
for me, I love all sorts of burgers so pickles and melted cheese are good though some times I like them with just onions. Unfortunately here in Bamberg Germany, there is one little burger stand that serves a mediocre product and a McDonalds & Burger King. No one is shooting the lights out with burgers. I usually make them at home.
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Well now I am into burgers again thanks to this thread.
Homemade style! spinach, onions, tomatoes, 1/2lb patty on small bun
Medium Rare ? Damn straight- I think my apartment is now the only place in town that allows medium rare burgers
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