Why can't I get a medium rare burger at The Works? [General]
2011 Jun 15
I always thought the waiver thing was pretty funny, but i suppose with the relatively large patty it's a real concern, esp post the various listeria and e coli problems elsewhere in the last few years.
I suppose the bottom line is that people who like their burgers still mooing are going to have to prep them at home more often.
I suppose the bottom line is that people who like their burgers still mooing are going to have to prep them at home more often.
2011 Jun 15
The Works did that change(everything must be well done) a few years ago, so I stoped going. Then they cancelled it, so I wen't back. I don't know if this time it will be permanent or if it's only for the summer. For sure I don't intend to eat there until they allow non-well-done again.
Meat patties can be edible when well done, but only if they have quite a bit of fat or fillers. I tend to prefer extra lean red meat like elk. To me, well-done elk is just unedible. I've also never heard of anyone getting e-coli from elk, so I'm not paranoid on the cooking.
So, yes, I guess I'll keep making my own burgers...
Meat patties can be edible when well done, but only if they have quite a bit of fat or fillers. I tend to prefer extra lean red meat like elk. To me, well-done elk is just unedible. I've also never heard of anyone getting e-coli from elk, so I'm not paranoid on the cooking.
So, yes, I guess I'll keep making my own burgers...
2011 Jun 15
Ontario health regulation requires that the center of a burger can't be served less than 160 degrees Fahrenheit...
I know that there are places that are willing to make exceptions but the regulations are quite clear & the waiver probably has no legal standing...
Can you sign a waiver that I would like to be over served alcohol or sign a waiver to eat under cooked chicken?
I know that there are places that are willing to make exceptions but the regulations are quite clear & the waiver probably has no legal standing...
Can you sign a waiver that I would like to be over served alcohol or sign a waiver to eat under cooked chicken?
2011 Jun 16
I'm probably sightly insane, I admit it.
And either I'm incredibly lucky or have an incredible immune system, but I've eaten lots of raw/rare commercial ground beef in my life and I'm still alive.
Food safety officials make it sound like eating pink ground beef (or anything with raw eggs) is as dangerous as eating fugu cut by a self-trained sushi chef... seems a little over-dramatic to me ;-p
I would think one of the main food poisoning risks when eating at restaurants is someone not washing their hands properly. The other one being, of course, mishandling of food. No matter how well done your meat is, if they touch the bread with dirty hands, or if they put lettuce where there was raw meat before...
Yes, eating at restaurants is a bit of a gamble sometimes. Getting overcooked food to remove just one risk does not seem worth it for me. Do we want to be like some US States where you can't get sunny-side up eggs because they're too dangerous?
And either I'm incredibly lucky or have an incredible immune system, but I've eaten lots of raw/rare commercial ground beef in my life and I'm still alive.
Food safety officials make it sound like eating pink ground beef (or anything with raw eggs) is as dangerous as eating fugu cut by a self-trained sushi chef... seems a little over-dramatic to me ;-p
I would think one of the main food poisoning risks when eating at restaurants is someone not washing their hands properly. The other one being, of course, mishandling of food. No matter how well done your meat is, if they touch the bread with dirty hands, or if they put lettuce where there was raw meat before...
Yes, eating at restaurants is a bit of a gamble sometimes. Getting overcooked food to remove just one risk does not seem worth it for me. Do we want to be like some US States where you can't get sunny-side up eggs because they're too dangerous?
2011 Jun 16
I'm with Perter and Zym on this one. I get my ground beef from a butcher that I know and usually ground the same day or while I wait so I eat home burgers medium. Do not hink I would eat supermarket beef anything but well done. Speaking of the U.S I ate at a Cheesecake Factory in Phoenix and ordered their American Kobe burger. Our server asked how I wanted it done which took me by surprise so I lived dangerously and had it medium without incident. Their food laws must be more lax than ours and confidence in their product high with all the legal actions that take place across the border.
2011 Jun 16
the thing with ground beef is that the meat from a large number of cows is pooled together. it only takes peice of meat to be infected with e coli to infect the entire lot of ground beef. grinding the meat yourself, as mentioned above, would reduce the risk.
i don't think officials over-dramatize things.. i think there have been enough e coli outbreaks due to under-cooked hamburger meat to justify the publicity.
i don't think officials over-dramatize things.. i think there have been enough e coli outbreaks due to under-cooked hamburger meat to justify the publicity.
2016 Mar 19
i find that if you cook hamburger to the said temp your basically turning your juicy cooked burger into hard,chewy with a look of hard brain matter. you sacrifice taste the more you cook it down. i get maddened by the fact that i cannot get a medium burger cooked hardly anywhere in canada. i know one or two places that do but you have to tell them that.
i'm to this point almost officially done ordering burgers in canada. i thought the have it your way was the slogan of choice but apparently it doesn't work. i am not stating here that would should get a rare or medium cooked burger at mcdonalds here i'm talking restaurants and upscale place like hinton burger,prime burger bar them lot. fast food is an entirely different trend here together. i'd for the most part not risk taste over mass paranoia.
i'm to this point almost officially done ordering burgers in canada. i thought the have it your way was the slogan of choice but apparently it doesn't work. i am not stating here that would should get a rare or medium cooked burger at mcdonalds here i'm talking restaurants and upscale place like hinton burger,prime burger bar them lot. fast food is an entirely different trend here together. i'd for the most part not risk taste over mass paranoia.
2016 Mar 20
As Anthony Bourdain says,"Anyplace that won't give you burger cooked to less than medium temperature is on the side of the terrorists."
In my experience, a lot of restaurants in the states will ask you how you want your burger done, of course then we always hear about ecoli episodes down south.
In my experience, a lot of restaurants in the states will ask you how you want your burger done, of course then we always hear about ecoli episodes down south.
2016 Mar 22
I had to ask for my burger to be cooked well-done at the Hintonburb Public House recently. Thankfully, they warned me that they normally do it pink in the middle. They said nobody ever gets sick but I have trust issues when it comes to my health. The fully-cooked burger was excellent by the way. :)
I've had food poisoning from restaurants enough times to rarely (pun intended) trust undercooked or raw ground beef. Safe raw ground beef is made from very fresh meat, with a thin layer removed from each surface, and run through a sterilized grinder. How many places do you trust to get all three of these right? Irradiation would work too, but that seems to have fallen out of favour.
I grilled some President's Choice Bacon and Cheddar burgers to 71ºC (160ºF) this past weekend and they were juicy and flavourful. If my well-cooked burgers were dry then I'd look for a better product or recipe, I wouldn't be tempted to undercook them.
I've had food poisoning from restaurants enough times to rarely (pun intended) trust undercooked or raw ground beef. Safe raw ground beef is made from very fresh meat, with a thin layer removed from each surface, and run through a sterilized grinder. How many places do you trust to get all three of these right? Irradiation would work too, but that seems to have fallen out of favour.
I grilled some President's Choice Bacon and Cheddar burgers to 71ºC (160ºF) this past weekend and they were juicy and flavourful. If my well-cooked burgers were dry then I'd look for a better product or recipe, I wouldn't be tempted to undercook them.
2016 Mar 22
LOL.. Hintonburb was a typo but I think I'll keep it! 😁
MichaelGA, I could totally get behind a rigorous pasteurization for rare ground beef. Anything to kill the wee unwelcome meatloaf beasties.
MichaelGA, I could totally get behind a rigorous pasteurization for rare ground beef. Anything to kill the wee unwelcome meatloaf beasties.
2016 Mar 23

Many customers of North African descent (and others) buy lots of ground beef from the butcher at Al-Kalaa. And have been for some years now.
They eat it RAW ! Mostly in a dish called Kitfo.
ottawafoodies.com
Al-Kalaa's continued success indicates they are not poisoning their customers ... and that includes me.
I buy his hamburger and make pinky burgers on the gas grill.
They eat it RAW ! Mostly in a dish called Kitfo.
ottawafoodies.com
Al-Kalaa's continued success indicates they are not poisoning their customers ... and that includes me.
I buy his hamburger and make pinky burgers on the gas grill.
2016 Mar 23
Pasteurization can easily be done at 130f which is hot to the mouth. It really isn't anything that I like though, too mushy and the fat isn't rendered at all. (think wax)
If a restaurant wanted to serve rare-ground beef they could... it just takes a lot of extra effort, which most people don't want to pay for.
Beef Tartar is possible because you can take and drop a chunk of tenderloin in boiling water... long enough to kill any nasties on the outside but not long enough to cook it. Take it out of the water... trim off the par-cooked parts, slice it and then use a couple of spoons to pull it apart. No grinders involved, however much attention to hygiene is required.
If a restaurant wanted to serve rare-ground beef they could... it just takes a lot of extra effort, which most people don't want to pay for.
Beef Tartar is possible because you can take and drop a chunk of tenderloin in boiling water... long enough to kill any nasties on the outside but not long enough to cook it. Take it out of the water... trim off the par-cooked parts, slice it and then use a couple of spoons to pull it apart. No grinders involved, however much attention to hygiene is required.
raiderjones