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when does raw cross the line into rare?
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 23
Thread images: 1
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when does raw cross the line into rare?
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>>7339606
Am I high?
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What the fuck is?
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I don't even know what it is and I want to eat it
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is that a chuck of fordite?
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>>7339625
It's a mineral that literally causes cancer.
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>>7339641
fuck off, Internet knowitall cunt
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>>7339625
>>7339638
an ultra rare steak
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>>7339646
http://www.mineralworld.de/html/fordit_engl.html
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>>7339625
fordite
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>>7339606
When you throw up
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simply, when the pathogenic micro-organisms on the meat's exterior, have exploded because sufficient heat has been applied.
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Once it has grazed the pan.
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>>7339641
>search the image on google
>see that it's fordite

"Hmm I'm not sure but it looks like it's probably fordite"
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>image.jpg
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when the very center of the piece of meat in question had been warmed just enough to help flavor & tenderness. meat itself acts a lot like the fat surrounding it, when cold, its harder to the tooth, & tastes less exciting

'rare' is when the center of a steak or roast is just barely looking down the barrel of heat-induced chemical changes
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>>7339606
jesus christ i want to eat that
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>>7339606
At approximately 125-130°F
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>>7340514
It's dried paint
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>>7340338
+1
Sent from my iPhone.
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>>7340322
exactly this
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>>7342193
Same
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>>7339606

I thought that was actually meat until a cursory researching session.

I'm glad it's not because that picture was making me sick. Now it doesn't.
Thread replies: 23
Thread images: 1
Thread DB ID: 485610



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