I just overheard a coworker saying “Oh, I would never try that in my life!”, in a discussion of food. (This was about consuming a steak cooked less than medium well). It made me wonder what life is like for those who refuse to try new food, especially those who refuse to try mundane things like fried shrimp.
Why limit yourself? It seems like such a closed-minded way to view food. Help me understand?
EDIT:
I wasn’t going to do this, but I’m tired of replying to people and will post this at the top.
The person that prompted this question is a close-minded piece of crap. He has no sensory issues, just a shitty mindset, with ignorance and prejudice on display with no shame. I have the pleasure of hearing his annoying shit every night.
The knee-jerk reactions I have received from people in this post have had me examine my own knee-jerk reactions, attributing malice to that which may be misunderstanding rather than bigotry or hatred. This is what I am taking away from this post. That even I should take a chill pill every now and again; it’s not all a tragedy.
I will not delete it, because there are some very thoughtful replies that explain different viewpoints, that people took time to type out. It would be disrespectful to them to do that.
Call me what you like. Don’t care. I will not be replying to any other replies.
Any chef who can’t make a juicy well done non chewy steak isn’t worth their salt. This is literally a skill issue.
I’m not super keen on fish, but like it every now and then. But sushi is a no-go.
That’s not entirely true, the muscle fibers contract substantially at well done temperatures. So while some techniques can be used to combat that turning it into a chewy steak, it will never be nearly as juicy & tender as medium rare.
Why would a chef put in more effort to create what is arguably an inferior result?
Because they saw someone get sick after eating “raw” steak once in nineteen dickety-two and don’t think it’s safe, or they read it in a magazine a very long time ago, and they don’t think it’s safe. “Raw” in this case would be any pink whatsoever. If you bake it long enough at the right temperature on a drip pan you get no pink in the middle and no char.
Source: I’ve eaten a lot of shoe leather steaks in my life.