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That’s tuna dude
ITS NOT A TUNA!!
Love me a good tuna steak. I like to rub it with Cajun or Creole spices and quickly burn the shit out of the outside on cast iron. I get that skillet as hot as I can to maximize the amount of raw tuna.
To maximize the amount of raw tuna it's actually better to keep the skillet as cool as possible
Technically correct is the best kind of correct.
Might have to try that sometime, though fish is pretty expensive
See if there’s a fish market near you. The quality and prices are usually better than a grocery store.
The ferry ticket costs a lot for that as it's all unloaded on the other side of the harbour. Ferry barely goes 200m and costs over £5 just for food passengers, you need to pay extra to bring a bike.
This pic gave me diarrhoea for a week
No, he was shitting out a diorama.
Looks like I'm up 10 cents in one of those jokes where it's weird that it happened twice.
That's ragebait
Yeah those are definitely properly cooked tuna steaks lol
And it's working.
I'm too drunk to realize this is satire
Speedrun salmonella.
It's tuna, not salmon.
Tunaella
Speedrun Anytoilet shitless run
You can do that perfectly safely with chicken IF you cook it sous vide first. You could run it at 130F for about four hours before grilling it, and it would still look very raw, although the bacteria would all be dead.
or if you get chicken from a country that vaccinates them, lol
like it's still not a good idea, better safe than sorry, but like honestly i think it's not something a healthy person should worry about even if your chicken isn't vaccinated.
Does anyone like rare chicken though? Like, I've had rare chicken on accident several times and it's nasty.
Oh, I agree; makes me gag, and that takes some real effort.
I'm not saying I would want to, just that you can.
Can’t salmonella survive under 140°F
Honestly, it's hard to find information about exact temperatures versus times. Usually the temperature that's being used is the temp needed to immediately kill all solmonella bacteria, which is--depending on your source--145F-165F.
My tummy hurts.
Cooked by Chef Sal from Manila.
Chicken sashimi is a thing in Japan. It's slightly cooked on the outside.
And several people die from it each year. The chicken is meant to be sterile and safe. Chicken can be sushi grade like fish can be. But cross contamination, careless handling or use of non-sushi grade meat can make it extremely dangerous. I really can't stress enough that IF you were going to try it, you should only do so at a very high quality restaurant with an experienced chef, and even then, you should be very very careful.
i would moreso say that you simply should not ever eat raw meat (and honestly try to cook most things you eat) if you're not 100% confident in your immune system
I know this game. It's a cake! Nobody is that dumb right?
...Right?
Meh, Chicken Tartare or go home
I haven't had chicken tartare yet but I had one made out of bear meat
Wendigoposting
Found RFKs account.
How was it?
Besides color as it was darker than beef I had difficult time to tell it apart since it was mixed with chopped garlic and onion. I guess it was a bit more chewy and stringy than beef
You're saying you could bearly notice the difference?
I don't know why but I really don't like tuna steak, but tuna sushi I'm fine with. Maybe I just haven't had a good tuna steak
I’ve only had a perfectly seared tuna steak, once. Tasted fine and didn’t make me sprint to the bathroom to fire all cylinders either.
But a lot of restaurants that I’ve been to rarely know how to cook steak medium rare without killing me, let alone tuna.
:(
this post was submitted on 23 May 2025
172 points (80.9% liked)
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