Medium-rare burgers are taboo in Canada but may not be as perilous as thought
Once a staple of Canadian cuisine, for about 40 years a hamburger served anything less than well done has remained a delicacy enjoyed only in a handful of brave establishments and on trips to the U.S.nationalpost.com
During a trip to Montreal, U.S. bookseller Steven Elliot decided to troll the downtown looking for a local take on one of his favourite foods, the medium-rare hamburger. Yet in every brasserie, pub and bistro, no matter how many winks and nods he offered, Mr. Elliot was always met with the same reaction: Blank stares, confusion or “we don’t know what you’re talking about,” he said. Mr. Elliot had just experienced the culture shock of any U.S. burger lover who crosses into Canada. In the daily words of servers across the country: “Medium-rare hamburgers are illegal in Canada.”
Canadians will pair their martinis with a plate of raw oysters, load up their plates with cheap sushi and tuck into a steak served Chicago rare – but the pink, medium-rare hamburger remains strictly taboo. Once a staple of Canadian cuisine, for about 40 years a hamburger served anything less than well done has remained a delicacy enjoyed only in a handful of brave establishments and on trips south of the border. It is targeted by health inspectors, feared by restaurant owners and scorned by the public, but the long-misunderstood pink burger may not be nearly as dangerous as we all thought.
mplsdunk
they actually used to do that and I used to get it. Basically I just took it as a “don’t overcook my burger pls” optionImagine going to in n out and asking for it mid rare.
Nice! Looks like a slamming LDW bro
. I just had some myself. I liked the chocolate cream but that Raspberry cream is something special. I've never had pie like it before. How's the lemon meringue?
Naaaah. Gutters were put in place to make the game more difficult. Bumpers are put up to avoid something that was intentionally put in place to make the game more difficult so that now the game is more easy for kids and amateurs. That actually doesn't work as a comparison because raw meat was not put into place to make cooking more difficult.
darthska
Tri tip, prime rib, etc. I get. Smokin brisket and various meats sure.
Again, you're painting something as a weakness when it's really a tool. No one should be 'admitting' that they use thermometers, because that's not something to be ashamed of, which are things that we admit. We admit things that we are ashamed of.
Wayminit, between the option of using a thermometer on a ribeye or cutting it open, you're saying the better option is to cut it open?
No he’s right in this situation. It’s a pro kitchen setting, an open kitchen ran as a French brigade at that. If I see that as a paying customer in a restaurant I’m second guessing that restaurant even if the food was good. as a chef with experience they should know their temperatures. At home it’s whatever
