not me kissing that pup on the freakin snoot

It means you made a hamburger. Congratulations.

You an aged beef burger

>>21914858
had

>>21914858
>You will never be a burger. You have no patty, no buns. Your lettuce is a mop of broccoli hair...

>>21914829
>What does this mean?
You, like many other people, have a reasonable fear of eating something that will make you sick and you get nervous and don't trust your instincts to tell you when something is actually rotten. And being afraid made it taste better once you bit into it and it wasn't like someone just shit into your mouth. So now you will become reckless because the only thing that will make food taste good to you anymore is being afraid first like someone who needs to engage in autoerotic asphyxiation.

>>21914829
>meat smelling a bit funky.
You lucked out. Seriously, don’t make a habit of doing this.

>>21914829
>stuck to the burger press
>became crispier when frying
I think this is just because of dried out a bit in the fridge

>>21914930
Is it really a big deal? I thought a small amount of funk was no problem and basically just the seapage drying out and becoming volatile, and properly rotten meat would really stink. I could well be wrong though.

>>21915293
You will poison yourself knock it the fuck off

>>21915312
Are you sure? You feel strongly about it, obviously, but that doesn't mean it's true.

>>21914829
Probably dried out a bit, hence the crispier.
Also rotted a bit, you apparently enjoy carrion.
Next time you see a dead skunk in the middle of the road, bring it home and make a skunkburger.

>>21914829
beef takes a little while longer to go bad, don't worry about it. if it were poultry or seafood I would tell you to chuck that shit immediately but I've eaten plenty of off smelling beef. unless it smells really foul you should be good

>>21915318
I LOVE and CARE for you retard stop eating risky meat

>stuck to the burger press
Slightly off topic but are you using parchment as a divider between the press and the burger meat?

>>21916180
bro its beef, he'll be fine.
if it was fish he wouldn't even be posting right now because he would be stuck on the can

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>>21914829

I've done this before. Sometimes it turns out fine. Sometimes you feel kind of fucked up for a couple of days but it goes away. A lot of "rules" about food safety are about probabilities. Stupid people break the rules a few times and nothing bad happens so they assume the rules are wrong. It's like blowing red lights. You're probably not going to have a problem. Doesn't mean the rules are stupid.

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>>21916180
I appreciate the thought, really, but I'm also of the opinion that public health advice, particularly around food safety, has to be written with a geriatric diabetic with AIDS in mind, so can sometimes be overly cautious.
Isn't the slight funk just the very first hint of dry aged beef? Which we actually value rather than think of as an issue. Is it maybe possible that it can be that, but can also be a different bacteria, and so is therefore a gamble?

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>>21916214
I eat a lot of steaks. I post them here too. I keep them in 5 lb bags in the freezer because I buy in bulk. By the end of a bag it may have been 8 days or so sitting, seasoned, in the fridge. I swear they just get better tasting as time goes on. When I was younger I was the opposite. I thought you shouldn't season meat because it would bleed out. I thought it should be as fresh as possible. I want to BUY it fresh, yes. But it doesn't lose anything as it sits for a week. Of course I know the smell when it's been too long, and I never wait that long. If I think it's going to be that way soon I just say 'fuck it', and cook them all well done and have fajitas or stroganoff or something. But I really don't have that problem.
We all have pretty good intuition. We can detect when something will make us sick. I don't eat anything that's rotting.

>>21916214
With dry aged beef they trim off the crust and throw it away. The interior is essentially sterile. In this case, you're taking that crust, and grinding it into the rest of the meat

>>21914829
I once ate hamburger that had been rotting in a fridge for 2 months. Amazingly it was fine and tasted great. I think it's because ground beef in America is irradiated then flash frozen, so all the bacteria, parasites, and nutritional value are utterly decimated by the time it reaches the store and any new bacteria is decimated by cooking it.

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>>21916180
>I LOVE and CARE for you retard stop eating risky meat
Not him but as long as you cook the ground beef 160 degrees Fahrenheit (72 degrees in faggot units), you will burn out all contamination, and it will be safe to eat.

>>21916274
not even remotely true. botulism which is the biggest worry needs 185f and there are common toxins that basically cannot be cooked out of food because they are extremely heat stable. I think it's staph aureus toxin that survives even pressure cooking for extended periods.

>>21916181
Nah, i press them straight into the pan
>>21916281
Honestly i just ran with the principle that if I kill all the bacteria I would get less sick, but the toxins would still fuck me up if the burger was bad (of course with taste tests and such)

>>21916281
>botulism
I thought that was only with canned goods

>>21916289
Yeah if you use a piece of parchment as a divider you almost will never have that problem.

>>21914930
If there was no mold and he fully cooked it there is basically no danger.
Saturday in cooled condition - I'd be only worried about the bacteria, toxins would be negligible because the smell shows decomposition has only occurred slightly. And since it was open in air no danger of botulinum.

>>21916345
I don't have that problem with fresh meat though, it was less of a problem and more of a weird observation

>>21916363
Its ultimately a non issue and just a minor observation. Lack of moisture in the meat is probably what caused it to stick.