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#Post#: 14552--------------------------------------------------
Questions about Meat and Garlic
By: Nikola Date: April 19, 2019, 12:51 pm
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These are questions I've been meaning to ask for a while.
1. Ground beef
When I moved to the UK, I noticed that their ground beef (mince)
wasn't the same as the one I'm used to. When you put it in a pan
and start browning it, it separates. It turns into these slim
wormy things, it looks grey and not very appetizing. When I do
the same with Czech ground beef, it sticks together. Also, it
turns brown and it looks like real meat. I wonder if this
depends on the fat content. The meat sold in the UK might be
leaner maybe? Different cuts? What's your experience? Is ground
beef sold in your country and what happens when you start
cooking it?
2. Garlic
Czech people love garlic. I believe that garlic is used all
around the globe but opinions may vary on how much is just the
right amount. This story demonstrates what I mean: I was in
London, cooking Bolognese sauce with my ex boyfriend. We were
following the British recipe (I'm not sure if the Italian
version has garlic in it at all). He asked me to peel some
garlic so I asked "how much?" and he replied "one". I thought
wow but ok and peeled one entire bulb. He asked "what are you
doing?" and I said "you said one". Turned out he meant one
clove. I was shocked. "Who would put one clove in anything?
What's the point?" The pot was huge and the bulb was on the
smaller side. Anyway, I don't think I've ever put one single
clove of garlic in anything. What about you?
3. Meatloaf
This is something I was discussing with another EGP person
recently and it turned out that our versions of meatloaf were
very similar, including the fact that we use the mixture of
ground beef and pork. Other ingredients may include eggs, milk,
breadcrumbs or crushed crackers, garlic, onions, ketchup and
various spices. Czech meatloaf is usually seasoned with marjoram
and ground caraway seeds. For those who have never heard of
meatloaf before, it's like you're about to make burgers but then
you think "nah, let's chuck the whole thing in the oven instead"
so you make a loaf out of meat, hence the name - meatloaf.
This is what the Czech version looks like:
[img width=300
height=199]
HTML https://www.apetitonline.cz/sites/default/files/styles/630x420/public/recept/babiccina_sekana.jpg?itok=opyz9UDN[/img]
Do you cook anything like this?
#Post#: 14553--------------------------------------------------
Re: Questions about Meat and Garlic
By: SHL Date: April 19, 2019, 1:16 pm
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Although I love garlic and its very healthy, I‘ve never been
much of a fan of ground beef, except in hamburgers or Italian
meat balls. In the US anyway, you could never eat ground beef
raw without getting ready for a trip to the ER (hospital)
shortly thereafter because the qualify controls aren‘t there.
And all parts are ground up, the parts containing the bacteria
infected portions with the less likely to be infected regions.
That‘s why you can eat a steak rare in the US but never a
hamburger. New Jersey ever outlawed serving hamburgers other
than fully cooked for a while because of the health dangers.
As far as meatloaf goes, US style, I‘ll become a vegetarian
before I‘ll eat that. That‘s pretty bad in the US. Elsewhere
maybe it‘s great but in the US meatloaf is on my inedible list
#Post#: 14554--------------------------------------------------
Re: Questions about Meat and Garlic
By: NealC Date: April 19, 2019, 1:36 pm
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And now from the rest of the US...
I have never heard of New Jersey banning the sale of hamburgers.
There might have been some outbreaks of something locally, but
an outright ban covering the whole state? I would have heard of
that. Citation please!
As for meatloaf? How can you possibly generalize the state of
meatloaf when every cook in America has a different recipe?
As for overall food safety, you can make the argument that the
EU is stronger on not allowing things like GMO crops, various
chemicals and antibiotics. But basic food cleanliness is the
same.
#Post#: 14555--------------------------------------------------
Re: Questions about Meat and Garlic
By: Truman Overby Date: April 19, 2019, 1:47 pm
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[quote author=SHL link=topic=979.msg14553#msg14553
date=1555697773]
Although I love garlic and its very healthy, I‘ve never been
much of a fan of ground beef, except in hamburgers or Italian
meat balls. In the US anyway, you could never eat ground beef
raw without getting ready for a trip to the ER (hospital)
shortly thereafter because the qualify controls aren‘t there.
And all parts are ground up, the parts containing the bacteria
infected portions with the less likely to be infected regions.
That‘s why you can eat a steak rare in the US but never a
hamburger. New Jersey ever outlawed serving hamburgers other
than fully cooked for a while because of the health dangers.
As far as meatloaf goes, US style, I‘ll become a vegetarian
before I‘ll eat that. That‘s pretty bad in the US. Elsewhere
maybe it‘s great but in the US meatloaf is on my inedible list
[/quote]
Only a communist would not like meatloaf. ;) Oh crud, did I
just draw a violation of the no politics on unrelated topics
rule? :o
#Post#: 14556--------------------------------------------------
Re: Questions about Meat and Garlic
By: SHL Date: April 19, 2019, 2:02 pm
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[quote author=Keep America Great!
link=topic=979.msg14555#msg14555 date=1555699660]
[quote author=SHL link=topic=979.msg14553#msg14553
date=1555697773]
Although I love garlic and its very healthy, I‘ve never been
much of a fan of ground beef, except in hamburgers or Italian
meat balls. In the US anyway, you could never eat ground beef
raw without getting ready for a trip to the ER (hospital)
shortly thereafter because the qualify controls aren‘t there.
And all parts are ground up, the parts containing the bacteria
infected portions with the less likely to be infected regions.
That‘s why you can eat a steak rare in the US but never a
hamburger. New Jersey ever outlawed serving hamburgers other
than fully cooked for a while because of the health dangers.
As far as meatloaf goes, US style, I‘ll become a vegetarian
before I‘ll eat that. That‘s pretty bad in the US. Elsewhere
maybe it‘s great but in the US meatloaf is on my inedible list
[/quote]
Only a communist would not like meatloaf. Oh crud, did I just
draw a violation of the no politics on unrelated topics rule?
:o
[/quote]
LOL,
But on a serious note, I think it might have been back in the
90s, but NJ never banned hamburgers. They just banned (at least
temporarily) people ordering their hamburgers rare, or medium. I
may have been a temporary ordering regulation. Last time I was
in a restaurant here, but it was a fairly expensive one, I
recall being asked if I wanted the hamburger rare or medium. So
whatever it was it wasn‘t a big deal.
#Post#: 14557--------------------------------------------------
Re: Questions about Meat and Garlic
By: NealC Date: April 19, 2019, 3:10 pm
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It might have been during the mad cow scare. It was the Brits
who came up with the idea of feeding herbivore cows other cows
brains.
Jersey is a little aggressive, I think they still enforce rules
on undercooked eggs.
#Post#: 14559--------------------------------------------------
Re: Questions about Meat and Garlic
By: SHL Date: April 19, 2019, 5:43 pm
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[quote author=NealC link=topic=979.msg14557#msg14557
date=1555704652]
It might have been during the mad cow scare. It was the Brits
who came up with the idea of feeding herbivore cows other cows
brains.
Jersey is a little aggressive, I think they still enforce rules
on undercooked eggs.
[/quote]
I don`t know that the hamburger regulations had anything to due
with mad cow disease, which was definitely a late 1990s era
phenomenon since mad cow disease was never linked to
uncooked/undercooked meat. The causative agent couldn`t be
destroyed by cooking temperature or there would not have been
the big uproar over it back then. I think the EU imposed
temporary no-import of beef restrictions on the UK at the time,
but then the whole story just sort of faded away (I assume
because the disease either disappeared or drastically reduced in
numbers), since I`m sure there are no restrictions on beef
imports to the rest of the EU now.
Like I said, New Jersey, never banned hamburger meat. Of course
not. This was only a restriction in restaurants on cooking
temperatures, and it might have been a short-lived rule at that.
#Post#: 14560--------------------------------------------------
Re: Questions about Meat and Garlic
By: Alharacas Date: April 19, 2019, 6:19 pm
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1 - Nikola, that sounds really strange. My mince behaves just
like yours. Do you think in the UK it's meat that's been
processed somehow (the way Steven mentions)? Can you watch them
make it in the UK? Or does it always come pre-packed?
2 - No clove of garlic ever crossed the threshold of my parents'
house. In fact, I didn't even know what garlic was until I was
old enough to wonder aloud to my mother why some dishes tasted
so much nicer in Mediterranean countries. And I don't think you
could buy it in the shops of my childhood, either.
3 - Yes, we sometimes had meatloaf when I was a child. It was
probably made more or less as you describe it (minus the
garlic). Never could see the point of it, though. Why have
meatloaf, which mainly consists of boringly cooked meat, when
you could have Fleischpflanzerln/Buletten/Klopse (pan fried meat
balls) with lots of lovely brown bits instead? ;)
#Post#: 14561--------------------------------------------------
Re: Questions about Meat and Garlic
By: NealC Date: April 19, 2019, 6:29 pm
---------------------------------------------------------
Garlic was definitely part of my life, there is a perception in
the US that all Italian food has to have garlic in it, which is
ridiculous. Lots of garlic is an Italian-American thing, my
cousins from Italy would come over and be horrified at the
amount of garlic at Italian restaurants. And a bread spread
with butter, garlic, and melted cheese - what the hell is that?
I love garlic, and my son and I routinely use more than my wife
likes us to use.
My wife makes a good meatloaf. Meatloaf and mashed potatoes are
her favourite.
#Post#: 14562--------------------------------------------------
Re: Questions about Meat and Garlic
By: SHL Date: April 19, 2019, 6:51 pm
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Meatloaf was something I used to consider „gross“ as a kid, sort
of yukky as we used to say (not sure how to spell that). It was
probably the way my mom made it, which was never very good. I
think people used to put ketchup all over it in baking it and
put eggs in it or something. Whatever it was, it was nasty. I
think I tried it someplace years ago and it wasn’t as bad as I
thought, so I`m sure there are good versions of it.
But there are so many other things to do with ground beef, like
making meat balls, especially if you mix them with pork sausage,
that I can`t see why anyone would want to make a meatloaf. I
think there is a classic „American“ meatloaf, which is pretty
bad, and there are likely others that are better. Fortunately,
my mom rarely made it so it was rarely an issue.
Garlic is something that does get overused in the US, especially
by people trying to imitate Italian cooking when they know
nothing about it. A little is okay, but it´s easy to overdue it
and, if you do, it really can ruin foods and then you end of
smelling like garlic for 3 days because it comes out through
your skin. It used to be touted as good to lower blood pressure,
but I doubt that was ever proven.
I think you do have to go to Europe to get real Italian cooking,
more or less. There surely are places in the States that are
authentic, but there is so much phony competition that`s it hard
to find the good places.
Jever (my favorite German town) has a fantastic Italian
restaurant, Restorante Solopaca, which has fantastic food and is
owned and run by people really from Italy. I think it`s about
the only place I eat when I`m there. TripAdvisor gives it a
4.5/5 stars.
HTML http://www.ristorante-solopaca.de/
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