Jalapeño burger at Tremont Tavern

[Babs]

We used to like to go there and hang out. May go by today, if it's not too crowded.

[wheels]

Jul 1, 2011 22:17:43 GMT -5 billvol said:

Market Street Tavern is one of the worst places I've eaten at in this city.

what about market street tavern was so bad? i've never had a bad experience there.

[daworm]

...beef expertly cooked just above medium...

I don't care how "expertly" it is done, I will not eat ground beef cooked less than well done.

[Warkitty]

Not really. Ground beef is more likely to have contamination issues from processing. Things like the grinder not being properly cleaned after grinding pork or chicken. With a steak, you don't have that issue unless you're in a country that allows the use of "meat glue."

[Bryan Stone]

it's thread's like this that make me want to stop eating meat all together.

[Babs]

Bryan, you're right! I haven't eaten meat since Jeffery Dahmer surfaced! It's just a whole lot less fuss and calories!

[TNBear]

I find the burgers at The Terminal are delicious when cooked rare. I trust them to know their purveyors and to handle the meat correctly. There really is no point to eating well done beef, ground or not, it just does not have much flavor and the texture is all wrong. the foregoing is of course merely my opinion. this does not necessarily mean this is the opinion of this forum, it's members or it's sponsors.

[daworm]

I prefer my steaks medium well, with just a faint line of pink down the center (not red). As for taste, I think cooked meat tastes better than raw, and as for texture, most of the time when people complain about well done beef being tough or dry, it is because it wasn't cooked properly. You can't cook a well done steak the same way you cook a rare one. 450 degrees is fine to seer the outside and leave the inside red, but try to cook a well done steak on a 450 degree grill and by the time the inside is done, the outside is shoe leather. Most restaurants don't have different grills for different steaks, which is why most steaks cooked well done at a restaurant are awful. Medium well and well done need to be cooked at a lower temperature for a longer time to retain the natural juices, almost like cooking a roast.

[Justin Thyme]

Jul 27, 2011 11:48:28 GMT -5 daworm said:

I prefer my steaks medium well, with just a faint line of pink down the center (not red). As for taste, I think cooked meat tastes better than raw, and as for texture, most of the time when people complain about well done beef being tough or dry, it is because it wasn't cooked properly. You can't cook a well done steak the same way you cook a rare one. 450 degrees is fine to seer the outside and leave the inside red, but try to cook a well done steak on a 450 degree grill and by the time the inside is done, the outside is shoe leather. Most restaurants don't have different grills for different steaks, which is why most steaks cooked well done at a restaurant are awful. Medium well and well done need to be cooked at a lower temperature for a longer time to retain the natural juices, almost like cooking a roast.

Yeah, but if I want a roast there are better cuts of meat to roast than tenderloin.

[Conservator]

Jul 19, 2011 19:25:11 GMT -5 TNBear said:

I find the burgers at The Terminal are delicious when cooked rare. I trust them to know their purveyors and to handle the meat correctly. There really is no point to eating well done beef, ground or not, it just does not have much flavor and the texture is all wrong. the foregoing is of course merely my opinion. this does not necessarily mean this is the opinion of this forum, it's members or it's sponsors.

Just went there for the 2nd time and was pleased both times. Great food and good service. I'll have to try their burger next time.

[Babs]

They make really good gazpacho as a special sometime. spicy!

[Babs]

George made his great gazpacho last night! Available today. Don't know why I'd want to share that...More for me! But I got a cup to go last night. Spicy!

[osrb]

properly. You can't cook a well done steak the same way you cook a rare one. 450 degrees is fine to seer the outside and leave the inside red, but try to cook a well done steak on a 450 degree grill and by the time the inside is done, the outside is shoe leather. Most restaurants

Also most contaminants like e-coli do only sit on the meat. So a steak even if has this it will be cooked off. Ground on the other hand it is completely though the meat.