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Anybody else eat their burgers rare?

Funky Bunch

HB Legend
Mar 30, 2011
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http://www.foxnews.com/health/2016/...und-inside-mans-intestines.html?intcmp=hphz02

Squeamish readers be warned: The South China Morning Post reports a Chinese man was recently found to have a 20-foot tapeworm living inside his intestines. According to Live Science, the 38-year-old man went to the doctor last spring after losing up to 22 pounds over the course of three days.

He was also experiencing stomach pain, weakness, and vomiting, reports a case study published this week in the New England Journal of Medicine. According to the Morning Post, doctors saw tapeworm eggs in his stool and noted that he had been seen by other doctors for stomach pain and chronic anemia over the prior two years.

He was given medication and excreted the giant parasite a few hours later, according to the case study. The tapeworm turned out to be a Taenia saginata—or beef tapeworm—which can be contracted by eating raw beef, something the man had been doing for years, the Morning Post reports.

According to Live Science, the poor soul had likely been serving as a tapeworm condo for at least two years. Beef tapeworms can live in humans for years, causing little more than some nausea after meals, while growing to up to 33 feet.

It was central China's first tapeworm case in three decades. Since excreting the tapeworm, the man has made a full recovery, the Morning Post reports. But his doctor, Jian Li, tells Live Science he's probably done eating raw beef.

"It was physically, emotionally, and financially exhausting for him," Li says. (A man was killed by his tapeworm's cancer.)

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Nope.

Steaks medium but burgers well done!!


I've developed the perfect way to grill a burger so that it kills whatever nasty bugs are present and you still have a juicy burger and not a burnt hockey puck.

First, make a dimple in the middle of your patty. this makes the center thin, and the outer parts thicker. We've all seen burger patties puff up like a tennis ball when they shrink, making the center stay rare while the outside turns to charcoal. The dimple eliminates this problem.

Set up your grill for two zone cooking. Get one side blazing hot, and no heat at all on the other side.

Throw the burgers on the inferno and close the lid. Flip in 3-5 minutes, and cook the other side for 3-5 minutes with the lid down. If the outside appears done and the meat has started to shrink, transfer to a pan on the "cold" side of the grill. Now you add the cheese, close the lid and relax.

They'll continue to slowly cook and the cheese will melt down perfectly, but they won't get dried out unless you leave them in the grill keeping warm for a LONG time. I've let them ride for 30 - 45 minutes and they still come out juicy and delicious.

The meat will be above the magical 145 degree mark for safety, but won't seem "well done".

Give it a try! Makes cooking burgers so easy and you don't have to time everything to get done at once. After the burgers are on the cool side, start your side dishes and serve everything when they're ready.

Or just drink beer while your wife makes the sides like I do.
 
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