Cooking with Jack

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Richard S.
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Post by Richard S. » Wed. Nov. 29, 2023 11:50 pm

Not our Jack but another Jack. I cook a lot and watch a lot of cooking shows, not sure how I missed this gem. Fast forward to about the 7:30 mark and enjoy.



This is not the only one, there is at least one other video with chicken he cuts open that has red blood running out of it. "ooh look at the juices" he says. There is another video where he does a bison burger and it's raw to the point I doubt it was even warm. There is yet another one he uses a brisket that was in the freezer for a more than year to make chilli, it was almost green on the cut end.

I guess if you wanted to learn how to cook to kill someone it might be a good video to follow.

 
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Post by nut » Thu. Nov. 30, 2023 9:48 am

I think I'll pass. Medium only for me.

 
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warminmn
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Post by warminmn » Thu. Nov. 30, 2023 10:41 am

I know Im rare (pun intended) but I wont eat any meat with any red visible. I realize its safe with steak, etc, but Im not eating red meat. Needless to say I dont eat steak anywhere but home or at a few friends. I just tell people Im not a wolf, I want my meat cooked.

Ive seen enough raw meat in my life for 100 people while skinning and butchering and I just cant eat red. No way.


 
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Post by Benny » Thu. Nov. 30, 2023 11:38 am

Medium-raw for steak and burgers not chicken, yuck.

 
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Post by waytomany?s » Thu. Nov. 30, 2023 11:42 am

Richard S. wrote:
Wed. Nov. 29, 2023 11:50 pm
Not our Jack but another Jack. I cook a lot and watch a lot of cooking shows, not sure how I missed this gem. Fast forward to about the 7:30 mark and enjoy.



This is not the only one, there is at least one other video with chicken he cuts open that has red blood running out of it. "ooh look at the juices" he says. There is another video where he does a bison burger and it's raw to the point I doubt it was even warm. There is yet another one he uses a brisket that was in the freezer for a more than year to make chilli, it was almost green on the cut end.

I guess if you wanted to learn how to cook to kill someone it might be a good video to follow.
It's not blood, it's myoglobin. Close but not the same thing. The green on the end of freezer burned meat is just jerky. Cut it off and make your dog happy. I've seen it on pork occasionally, not so much beef. I don't mind rare but cold and purple makes me gag.

 
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Post by Richard S. » Thu. Nov. 30, 2023 2:29 pm

waytomany?s wrote:
Thu. Nov. 30, 2023 11:42 am
It's not blood, it's myoglobin.
It's raw, that's what I know. That skin is probably like biting into I don't know what, I guess boiled chicken skin is the only thing to describe that..

I like my steak medium rare to rare. I'll even even a pork chop that could of used a minute or two more in the pan.... raw chicken...barf.


 
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Post by waytomany?s » Thu. Nov. 30, 2023 3:32 pm

Richard S. wrote:
Thu. Nov. 30, 2023 2:29 pm
It's raw, that's what I know. That skin is probably like biting into I don't know what, I guess boiled chicken skin is the only thing to describe that..

I like my steak medium rare to rare. I'll even even a pork chop that could of used a minute or two more in the pan.... raw chicken...barf.
Totally agree on the chicken. After learning to butcher chicken, I struggle to eat it. Wait til you see one with purple skin.

 
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Post by warminmn » Thu. Nov. 30, 2023 5:36 pm

waytomany?s wrote:
Thu. Nov. 30, 2023 3:32 pm
Totally agree on the chicken. After learning to butcher chicken, I struggle to eat it. Wait til you see one with purple skin.
Ive butchered hundreds. That boiling feather smell is what I can always smell on chicken meats skin but I still like it.

 
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Post by bruker » Fri. Dec. 01, 2023 4:53 pm

Like the mom in The Christmas Story said, "You'll get worms."

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