Originally Posted by mission

maybe i am mistaken here...but isn't pig meat the one only meat that goes off the quickest and as you said above is loaded with bacteria compared to other animal meat?

Originally Posted by Dubaiexile

And you can use cheap cuts of meat, and they will be as tender as anything after 12 hours in one. Once you get used to it they are great, especially as you say prep time is minimal.!

Originally Posted by mission

maybe i am mistaken here...but isn't pig meat the one only meat that goes off the quickest and as you said above is loaded with bacteria compared to other animal meat?

Originally Posted by Miss Ann Thrope

...

Chicken (and other poultry) actually is the one most susceptible to bacterial infection. Hence you do not eat chicken rare, ever...

Originally Posted by Bahtatboy

Only in Japan... I lived to tell the tale.

http://www.weirduniverse.net/images/2012/rawchicken.jpg

Originally Posted by Miss Ann Thrope

Nothing that some panko* and a deep-fryer couldn't sort...


*note how I avoided the tautology

Originally Posted by Miss Ann Thrope

Nothing that some panko* and a deep-fryer couldn't sort...


*note how I avoided the hysteria

Originally Posted by Scamp

I just dribbled. Actually dribbled, ignoring the hateful flavour of soup you suggest, I think I'm going to have to make that meal.

Originally Posted by hnd

They're not submerged. They sit on layers of thinly sliced potatoes and onions, over which has been poured a tin of Campbells Condensed Mushroom Soup. Put a lid on the dish or cover with foil and bake in a hot oven (230c) for about 50 mins, or until the spuds are just tender then remove the lid and brown the chops/crisp the fat for about 7 minutes. Delicious and, as said, a one-pot meal - and if you've got a timer on your oven it can be prepped in the morning and then stuck into the oven which is set to be ready when you get in from work!!

Originally Posted by Bahtatboy

Only in Japan... I lived to tell the tale.

http://www.weirduniverse.net/images/2012/rawchicken.jpg

Originally Posted by Scamp

What was it like?
Was it nice?

Originally Posted by Made in Sheffield 1

I've just copied this. Gonna have to try it!

Originally Posted by Bahtatboy

I only tried the breast. Meh at best, and I was put off to some extent by the risk, although I enjoy meat or fish tataki, where the outside is seared but the inside is raw (top pic). My mother definitely wouldn't have approved. And I'll also willingly eat French food here, where the meat is invariably half raw (bottom pic is kidneys, the red is their blood: was delicious).

https://www.justonecookbook.com/wp-c...II-600x900.jpg

Attachment 128960

Originally Posted by Scamp

Interesting. Not known anyone who's tried the raw chicken stuff....fair play. Closest I got in Japan was raw horsemeat and mane. The latter was disgusting, just a tiny slab of yellow fat basically.

Originally Posted by DXBtoDOH

Horsemeat, eh?

What did it taste like? Chicken?

Originally Posted by Scamp

Nah. Was beefy coloured. Tough, almost had that gamey / smokey sort of aroma.

Wasn't bad at all, but don't really know if it was shit, good or great quality so you know.