I love this sort of thing:
http://www.wikihow.com/Cook-Food-in-a-Hotel-Room
Wow! An option so desperate and unpalatable that I would actually look forward to McDonalds as an alternative!
unpalatable? how so? Seems pretty tasty to me. I'd give you desperate, though :)
I also seen a guy cook stuff on a coffee machine once, as a kind of performance cooking show parody. It really works. As long as you do a cleaning run first, of course. He could even fry an egg on the hotplate.
The chicken recipe is what grossed me out. That does not sound good.
Hmmmm point. Seems I was reading but stopped paying attention near the end :)
The first ones are cool though. I gotta try crisping bacon wrapped in alu foil using an iron, even just for the novelty factor :D
No reason that the first couple SHOULD'NT work. The way it escalates from simple to exotic, finishing with poaching chicken in the tepid "boiling" waters of a hotel coffee maker, I wonder. The pacing could be designed to provide examples and build credibility, but it is at the same time reminiscent of a joke. A joke with a punchline you don't get until you're doubled over in pain, evacuating every orifice as the maids scream terror in foreign tongues.
The simplest solution is to get a hotel room with a microwave....
I've done grilled cheese with an iron in college. It was gross and messy.
Quote from: Richter on September 21, 2010, 02:38:34 PM
No reason that the first couple SHOULD'NT work. The way it escalates from simple to exotic, finishing with poaching chicken in the tepid "boiling" waters of a hotel coffee maker, I wonder. The pacing could be designed to provide examples and build credibility, but it is at the same time reminiscent of a joke. A joke with a punchline you don't get until you're doubled over in pain, evacuating every orifice as the maids scream terror in foreign tongues.
Well I agree it might not taste very good, but I think you're really exaggerating here :)
The heater element in a coffee maker produces nothing like tepid water, I haven't measured it (will do tomorrow when I make coffee again), but I'm guessing at 75-80 degrees Celsius, slightly above what comes out of my hot tap.
Chicken breast only needs 55C to cook to done (55 is for medium-rare steak, chicken is a bit lower even, but 55 is on the safe side).
And Salmonella doesn't materialize from thin air just because you didn't heat the chicken breast enough. It's either already on it or not. So if 75 degrees doesn't kill it off, then you're taking a risk, but it is by no means certain you'll get a high velocity punchline spray soup.
Recipe still doesn't seem very tasty at all, and if I absolutely
had to prepare chicken breast in a coffee maker, I'd probably go about it in an entirely different way. Those temperatures sound perfectly suited for a stew, for instance :)
You really trust your chicken, trip.
I don't like to eat chicken that hasn't been to the 80's C.
Quote from: Sigmatic on September 22, 2010, 05:20:38 PM
You really trust your chicken, trip.
I don't like to eat chicken that hasn't been to the 80's C.
It could be that the Netherland's chickens aren't raised in factory farms quite as filthy as what we're used to here in the US.
I would add that maybe the US is a little more paranoid about its chicken than it really needs to be, but then I remembered my trips to the CHOLERA SPRAY HOSE Ward of the hospital* shortly after eating undercooked chicken. They were... violent incidents.
*The CHOLERA SPRAY HOSE Ward can be found in any public bathroom stall.
Yeah. Even without actual bacteria in the chicken, I still feel sick if I eat it poached or undercooked at all.
And I like hamburgers rare. I don't shy from rare meats.
Undercooked chicken from any source is potentially dangerous. It is also gross!
Yeah, what an epitaph too.
"He died in a motel six from eating chicken cooked in the Mr. Coffee."
Quote from: Sigmatic on September 22, 2010, 09:59:58 PM
Yeah, what an epitaph too.
"He died in a motel six from eating chicken cooked in the Mr. Coffee."
:lulz:
I recently had the opportunity for a "He died from a burst spleen in a Go, Diego, Go moonbounce while wearing a tuxedo."
But honestly I think yours tops even that.
It sounds like the end of a particularly dark Coen Brothers film, doesn't it?
While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.
Please note this does not apply to duck, which is best medium rare.
Quote from: Doktor Alphapance on September 23, 2010, 02:34:06 PM
While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.
Please note this does not apply to duck, which is best medium rare.
mmmmmm duck. I made duck not too long ago. Used a Rick Bayless recipe and made carnitas. They were exceptional. Duck you know doesn't even seem like poultry to me, the texture is more like pork to me if that makes sense.
Sorry, off topic.
I haz a great duck recipe, is easy too.
Quote from: Doktor Alphapance on September 23, 2010, 02:34:06 PM
While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.
Please note this does not apply to duck, which is best medium rare.
(for clarity 160F=71C and 170F=77C)
doesn't correspond to what I read about chicken cooking temperatures, steak is well done at 60C (140F), and I really thought that chicken was lower than that.
but on the other hand, I never actually tried it, I got tired of sous vide a few weeks ago :) [hint: it's only good if the meat itself was of decent quality, meaning no deep frozen steaks]
what I do need to do is read up more about the actual risks of Salmonella. cause that's important to know, yo.
Quote from: Doktor Alphapance on September 23, 2010, 02:47:22 PM
I haz a great duck recipe, is easy too.
Please to be sharing!!! My kids love duck!! I will share the carnitas recipe if ya want!
Quote from: Kiaransalee on September 23, 2010, 03:01:41 PM
Quote from: Doktor Alphapance on September 23, 2010, 02:47:22 PM
I haz a great duck recipe, is easy too.
Please to be sharing!!! My kids love duck!! I will share the carnitas recipe if ya want!
New thread coming.
Quote from: Triple Zero on September 23, 2010, 03:00:37 PM
Quote from: Doktor Alphapance on September 23, 2010, 02:34:06 PM
While it's true that most of the bad things die at 160F (76 drachmas for the metric spags), the texture of undercooked chicken (undercooked = below 170F (92 Parsecs, metric)) is kind of gross.
Please note this does not apply to duck, which is best medium rare.
(for clarity 160F=71C and 170F=77C)
doesn't correspond to what I read about chicken cooking temperatures, steak is well done at 60C (140F), and I really thought that chicken was lower than that.
but on the other hand, I never actually tried it, I got tired of sous vide a few weeks ago :) [hint: it's only good if the meat itself was of decent quality, meaning no deep frozen steaks]
what I do need to do is read up more about the actual risks of Salmonella. cause that's important to know, yo.
I think steak is well done at 140, but then again, I like
rare steaks. Here is a guide that seems to adhere to my standards:
http://www.cooksrecipes.com/tips/meat-cooking-temperature-chart.html
I go a little under, but that's because I live dangerously. Oh, and here's a chart about bacteria growth:
http://www.foodsafetysite.com/educators/competencies/general/bacteria/bac4.html
"Hottest temperature hands can endure
125°F"
HAH
HAH
ETA: Wait nvm :oops:
Khara, I think duck tastes more like pork as well. :)
Quote from: Jenne on September 24, 2010, 05:08:41 PM
Khara, I think duck tastes more like pork as well. :)
YAY! I'm not weird!!!
Quote from: Kiaransalee on September 24, 2010, 05:41:52 PM
Quote from: Jenne on September 24, 2010, 05:08:41 PM
Khara, I think duck tastes more like pork as well. :)
YAY! I'm not weird!!!
Ahem...wasn't saying THAT...we're just weird, TOGETHER. :D
Quote from: Sigmatic on September 24, 2010, 01:09:53 AM
"Hottest temperature hands can endure
125°F"
HAH
HAH
ETA: Wait nvm :oops:
Sounds about right, I guy doing biochemistry once told me this as a trick to figure out when something is hotter than 50 C, is when you *just* can't stand the heat anymore on your hands.
Naturally, it stands to reason as this is the temperature when meat starts to transition from "raw" to "rare".
I scoffed because I have a knack for handling things hotter than that (as I expect most chefs do), but tricks don't count.