Picture of luke, HC and Sacar and article focusing on college athletics nutrition:
https://www.nytimes.com/2017/03/16/sports/ncaabasketball/more-smoothies-less-soda-as-athletic-departments-focus-on-nutrition.html?smprod=nytcore-ipad&smid=nytcore-ipad-share (https://www.nytimes.com/2017/03/16/sports/ncaabasketball/more-smoothies-less-soda-as-athletic-departments-focus-on-nutrition.html?smprod=nytcore-ipad&smid=nytcore-ipad-share)
Good article. Thanks for posting.
Medium-rare burgers? They should have insisted that that they be at least medium-well. Undercooked ground beef is the #1 source of e coli food poisoning. Why take the chance?
Quote from: warriorchick on March 17, 2017, 08:10:44 AM
Medium-rare burgers? They should have insisted that that they be at least medium-well. Undercooked ground beef is the #1 source of e coli food poisoning. Why take the chance?
Because medium well burgers taste like hockey pucks. (No I haven't tried a hockey puck)
Thanks nice article from someplace other than Milwaukee.
Quote from: LloydsLegs on March 17, 2017, 08:13:40 AM
Because medium well burgers taste like hockey pucks. (No I haven't tried a hockey puck)
Who has been cooking for you?
Quote from: warriorchick on March 17, 2017, 08:10:44 AM
Medium-rare burgers? They should have insisted that that they be at least medium-well. Undercooked ground beef is the #1 source of e coli food poisoning. Why take the chance?
Because it's not worth living if you can't eat meat cooked appropriately.
Quote from: warriorchick on March 17, 2017, 08:10:44 AM
Medium-rare burgers? They should have insisted that that they be at least medium-well. Undercooked ground beef is the #1 source of e coli food poisoning. Why take the chance?
The key is where the beef comes from. Get food that's antibiotic, pesticide and hormone-free - meats, eggs, whatever - and you'll be fine.
It's the mass market stuff filled with drugs and chemicals that get e coli, salmonella and other pathogens....
Given how much the game has moved toward data-driven insights, I'm shocked there aren't more Tom Brady-esque diets on the team. I get that they're still a bunch of 20 year old guys, but still... It shouldn't be hard to tell them not to eat Fruity Pebbles instead of an omelet or granola. I'm also surprised we don't have a nutritionist. At the very least, you'd think we could have a student-run program (assuming MU offers classes in nutrition) to put some healthy meal plans together.
Quote from: jficke13 on March 17, 2017, 08:23:02 AM
Because it's not worth living if you can't eat meat cooked appropriately.
So, these same kids who insist on having Fruity Pebbles on the breakfast buffet are going to turn their noses up at medium-well hamburgers. ::)
Ask Shabazz Napier if he would have eaten them.
Quote from: jficke13 on March 17, 2017, 08:23:02 AM
Because it's not worth living if you can't eat meat cooked appropriately.
Whoa, you two. Take it easy, slow down, relax.*
* Pre-game jitters, I'm thinking.
Quote from: warriorchick on March 17, 2017, 08:47:02 AM
Ask Shabazz Napier if he would have eaten them.
Does anyone know more about the NCAA restrictions the article alluded to? It seems weird that the NCAA would care when or how much athletes eat, but then again, it's the NCAA, so you never know.
Quote from: wildbillsb on March 17, 2017, 08:53:40 AM
Whoa, you two. Take it easy, slow down, relax.*
* Pre-game jitters, I'm thinking.
For the record, these contrarian jamokes are worried Markus getting a sub-par burger.
I am worried about Markus getting explosive diarrhea. :P
Quote from: skianth16 on March 17, 2017, 08:25:18 AM
Given how much the game has moved toward data-driven insights, I'm shocked there aren't more Tom Brady-esque diets on the team. I get that they're still a bunch of 20 year old guys, but still... It shouldn't be hard to tell them not to eat Fruity Pebbles instead of an omelet or granola. I'm also surprised we don't have a nutritionist. At the very least, you'd think we could have a student-run program (assuming MU offers classes in nutrition) to put some healthy meal plans together.
I have to say, after I read that article, I was a bit surprised that MU was at the center of it, considering we don't have a full-blown nutritionist on staff. Especially relative to Purdue or Texas, we sound like we are actually a bit behind the curve on this stuff.
Make mine rare. Only way to go
In NYC nothing is cooked beyond medium, except by special request from a rube. Sorry, just couldn't resist, pregame jitters from italy.
If you get your beef cooked past medium, you disgust me.
seriously!
I cannot be modest about my burger-grilling abilities. Everybody raves about them, including some who are "tough graders."
I start by buying very good meat. I used to buy whatever was on sale, but I spent more for better stuff a few years ago, noticed the difference, and have continued the practice. I also never use meat that has been frozen. The freezing process is fine for meat that will be used in chili or meatloaf but only quality, fresh meat should be used for burgers. Finally, I don't get it too lean. 80/20 is great, 85/15 is OK. The 90%+ stuff is too dry. Fat is good!
I like patties that are between one-third and one-half pound. When I'm buying just for my wife and I, I go for .80 of meat. The half-pounders are just too much. When forming the patties, don't knead 'em to death because that toughens the meat. Handle as little as possible to form.
I cook it until the middle is pinkish - true "medium." Red is too mushy, brown is too done - although I have also had compliments on my medium-well burgers from folks who like them more done.
One key is only one flip - don't keep flipping 'em over and over, and never press 'em; that only squeezes out all the juices! It's why my medium (and even medium-well) burgers are juicy.
Of course, the bun is important, too. Because my burgers are juicy, a standard bun usually is too flimsy. My favorite are the pretzel rolls I get at Publix.
There ya have it. Y'all are welcome!
I will never forget my freshman year high school biology teacher, Mrs. Carlson. During a unit on parasites she mentioned one that you can get by eating contaminated bear meat and then interupted the lesson to say "this is why I never eat any meat that isn't extra-well done. Extra-extra-well done." She noticed me looking at her in horror and I said "I'd rather get that parasite than live my entire life never eating anything that tastes good."
This was one of many reasons she did not like me.
Chick, you and I see eye to eye on a lot, but I don't think we can be friends if your stance is medium-well
If my hamburger doesn't have a pink center, I ain't eating it. This is a very firm policy I have.
I've heard that Bruce Pearl has a 'nutritionist" on his staff, his job is to provide the team with Gluten-free weed.
Quote from: warriorchick on March 17, 2017, 08:10:44 AM
Medium-rare burgers? They should have insisted that that they be at least medium-well. Undercooked ground beef is the #1 source of e coli food poisoning. Why take the chance?
The horror
The world definiteky needs more know it alls telling others how they should think and lead their lives.
Can we at least find some middle ground and go with burgers cooked Medium?
MU82,
But how do you season it? I know a few guys that are firm believers of the salt and pepper only mentality. Personally, I think adding some ketchup and mustard to the ground beef before forming the patties helps add flavor and makes the burger juicier.
Quote from: MU82 on March 17, 2017, 10:40:44 AM
I cannot be modest about my burger-grilling abilities. Everybody raves about them, including some who are "tough graders."
I start by buying very good meat. I used to buy whatever was on sale, but I spent more for better stuff a few years ago, noticed the difference, and have continued the practice. I also never use meat that has been frozen. The freezing process is fine for meat that will be used in chili or meatloaf but only quality, fresh meat should be used for burgers. Finally, I don't get it too lean. 80/20 is great, 85/15 is OK. The 90%+ stuff is too dry. Fat is good!
I like patties that are between one-third and one-half pound. When I'm buying just for my wife and I, I go for .80 of meat. The half-pounders are just too much. When forming the patties, don't knead 'em to death because that toughens the meat. Handle as little as possible to form.
I cook it until the middle is pinkish - true "medium." Red is too mushy, brown is too done - although I have also had compliments on my medium-well burgers from folks who like them more done.
One key is only one flip - don't keep flipping 'em over and over, and never press 'em; that only squeezes out all the juices! It's why my medium (and even medium-well) burgers are juicy.
Of course, the bun is important, too. Because my burgers are juicy, a standard bun usually is too flimsy. My favorite are the pretzel rolls I get at Publix.
There ya have it. Y'all are welcome!
Sounds great! The only thing that I would add (which you probably do) is to form the patties when they are cold as hell. Then cook them when they are room temp. Also, the grill should be raging hot to put a nice sear on the exterior to hold the juices in as well... a nice rest (5-10) minutes afterwards helps as well!
We should aspire to ensure our student athletes receive a well-rounded education and know what qualifies as a good burger by the time they leave us. For Christ's sake, Markus is barely not 17 years old!
All, thanks for making Scoop great again!
Quote from: g0lden3agle on March 17, 2017, 11:02:37 AM
Can we at least find some middle ground and go with burgers cooked Medium?
(https://media.giphy.com/media/RA8gXeMaTqXIc/giphy.gif)
Quote from: warriorchick on March 17, 2017, 09:21:36 AM
For the record, these contrarian jamokes are worried Markus getting a sub-par burger.
I am worried about Markus getting explosive diarrhea. :P
SUPERBAR!
In the article, I was not super enthused by the vegan catering thing. That's not going to get it done.
Quote from: skianth16 on March 17, 2017, 11:03:37 AM
MU82,
But how do you season it? I know a few guys that are firm believers of the salt and pepper only mentality. Personally, I think adding some ketchup and mustard to the ground beef before forming the patties helps add flavor and makes the burger juicier.
I found a great recipe for hamburger seasoning in a magazine many years ago and I've used it ever since. I don't put anything into the beef, but a minute or so before cooking, I sprinkle on a teaspoon or so of this concoction. It's a little spicy but not too much and it even has a hint of sweetness. Delish! I've run out a couple of times and been too lazy to make it right then and there, so McCormick makes a hamburger spice and I keep a little container of that handy.
Quote from: Hards_Alumni on March 17, 2017, 11:05:33 AM
Sounds great! The only thing that I would add (which you probably do) is to form the patties when they are cold as hell. Then cook them when they are room temp. Also, the grill should be raging hot to put a nice sear on the exterior to hold the juices in as well... a nice rest (5-10) minutes afterwards helps as well!
I do form the patties cold and I do sit them on a plate on the kitchen counter for a bit while the grill is warming (medium-high heat, although I do turn it down a tad early in the process). I can't say I let the burgers get all the way to room temp, though.
And absolutely a nice rest. That goes for any beef. I make awesome steaks - ribeyes and NY strips are my faves - and I always let them rest 5-10.
I rarely order burgers or steak out. I like making them, they are delicious and they are a fraction of the price for great quality meat. I was with my son in Chicago last year. Went to Kuma's. We each had a burger and fries and 2 beers. With tax and tip, out the door just under a hundy! A freakin' hundy for burgers and a couple of beers! The burgers were great and the beer was fine, but come on!
Quote from: MU82 on March 17, 2017, 11:50:29 AM
I rarely order burgers or steak out. I like making them, they are delicious and they are a fraction of the price for great quality meat. I was with my son in Chicago last year. Went to Kuma's. We each had a burger and fries and 2 beers. With tax and tip, out the door just under a hundy! A freakin' hundy for burgers and a couple of beers! The burgers were great and the beer was fine, but come on!
Not to mention that your server likely resembled someone who didn't get hired at Hot Topic because they looked too scary.
Quote from: jficke13 on March 17, 2017, 10:46:31 AM
I will never forget my freshman year high school biology teacher, Mrs. Carlson. During a unit on parasites she mentioned one that you can get by eating contaminated bear meat and then interupted the lesson to say "this is why I never eat any meat that isn't extra-well done. Extra-extra-well done." She noticed me looking at her in horror and I said "I'd rather get that parasite than live my entire life never eating anything that tastes good."
This was one of many reasons she did not like me.
Growing up in didn't know anybody that had access to bear meat. If I had, it would have been medium rare.
Make fun of me, but I am just making sure the team is at 100% at gametime.
Admit it. If it got announced out at 8:00 tonight and said that half of our players were out with food poisoning, there would be multiple
"Fire Wojo" threads on Scoop saying, "HOW DID HE LET THAT HAPPEN!?!"
https://www.macheesmo.com/perfect-steak-tartare-at-home/
Quote from: GooooMarquette on March 17, 2017, 08:24:37 AM
The key is where the beef comes from. Get food that's antibiotic, pesticide and hormone-free - meats, eggs, whatever - and you'll be fine.
It's the mass market stuff filled with drugs and chemicals that get e coli, salmonella and other pathogens....
This couldn't be more false. Antibiotics, pesticides etc. have nothing to do with whether ground beef gets contaminated.
Ground beef gets contaminated because the machines used for grinding handling the ground beef is contaminated, because all the meat is exposed to air/material ground beef is more likely to be contaminated and it is then more prudent to heat it to a higher temperature.
If butchered well you can eat the meat raw (beef tartare). The MU players are right, Medium rare burgers are ideal...depending on location I may go with Medium though for safety sake. Medium well are ruined.
Quote from: warriorchick on March 17, 2017, 12:14:56 PM
Make fun of me, but I am just making sure the team is at 100% at gametime.
Thanks mom.
Quote from: warriorchick on March 17, 2017, 12:14:56 PM
Make fun of me, but I am just making sure the team is at 100% at gametime.
Admit it. If it got announced out at 8:00 tonight and said that half of our players were out with food poisoning, there would be multiple
"Fire Wojo" threads on Scoop saying, "HOW DID HE LET THAT HAPPEN!?!"
Now I feel bad. This is very logical. Heck...make sure they are well done.
Quote from: warriorchick on March 17, 2017, 12:14:56 PM
Make fun of me, but I am just making sure the team is at 100% at gametime.
Admit it. If it got announced out at 8:00 tonight and said that half of our players were out with food poisoning, there would be multiple
"Fire Wojo" threads on Scoop saying, "HOW DID HE LET THAT HAPPEN!?!"
I don't know why people would be making fun of you - in fact this carelessness shows we need to expand the investigation -- Who can get a hold of Wojo's team hand washing protocol.
Quote from: forgetful on March 17, 2017, 01:01:20 PM
This couldn't be more false. Antibiotics, pesticides etc. have nothing to do with whether ground beef gets contaminated.
Ground beef gets contaminated because the machines used for grinding handling the ground beef is contaminated, because all the meat is exposed to air/material ground beef is more likely to be contaminated and it is then more prudent to heat it to a higher temperature.
If butchered well you can eat the meat raw (beef tartare). The MU players are right, Medium rare burgers are ideal...depending on location I may go with Medium though for safety sake. Medium well are ruined.
If you had actually read what I wrote, you'd see that I was talking generally about foods, not just beef ("meat, eggs, whatever"), and I also said a key is where it comes from. You added another factor - which just elaborates on where it comes from - but it does not in any way make my comments false.
RIF
This has all the makings of the smoker debate from last summer. It lasted all summer and set a record.
My concern is with the Rice Krispies.
Quote from: vogue65 on March 17, 2017, 01:52:26 PM
This has all the makings of the smoker debate from last summer. It lasted all summer and set a record.
My concern is with the Rice Krispies.
I stayed out of that one 'cause I'm a non-smoker....
Quote from: GooooMarquette on March 17, 2017, 01:35:39 PM
If you had actually read what I wrote, you'd see that I was talking generally about foods, not just beef ("meat, eggs, whatever"), and I also said a key is where it comes from. You added another factor - which just elaborates on where it comes from - but it does not in any way make my comments false.
RIF
As a person who has spent their entire life doing science, everything you write on this topic is pure pseudoscience with near zero basis in empirical data. It is a pet peeve of mine...but I need to learn to let these things go as you are free to believe what you want to believe.
Quote from: warriorchick on March 17, 2017, 01:56:57 PM
And elbows off the table!
I always questioned this. Maybe its because I'm tall with awkwardly short arms, but I can't get comfortable unless i put my elbows on the table or noticeably slouch. What's so bad about elbows on the table?
Quote from: warriorchick on March 17, 2017, 08:18:05 AM
Who has been cooking for you?
Just checking back in--when it comes it to burgers, I'm the cook. As my dad would say, rare towards walking.
Quote from: skianth16 on March 17, 2017, 08:54:04 AM
Does anyone know more about the NCAA restrictions the article alluded to? It seems weird that the NCAA would care when or how much athletes eat, but then again, it's the NCAA, so you never know.
I don't know the exact rules, but there had been restrictions on training table type meals that were different than the student population as a whole
Quote from: LloydsLegs on March 17, 2017, 03:19:43 PM
I don't know the exact rules, but there had been restrictions on training table type meals that were different than the student population as a whole
Rules exist in two vectors: impermissible benefits (higher quality or value meals than the student body at large) and competitive advantage ("doping")
Quote from: forgetful on March 17, 2017, 02:01:19 PM
As a person who has spent their entire life doing science, everything you write on this topic is pure pseudoscience with near zero basis in empirical data. It is a pet peeve of mine...but I need to learn to let these things go as you are free to believe what you want to believe.
YUP!
Quote from: skianth16 on March 17, 2017, 08:25:18 AM
Given how much the game has moved toward data-driven insights, I'm shocked there aren't more Tom Brady-esque diets on the team. I get that they're still a bunch of 20 year old guys, but still... It shouldn't be hard to tell them not to eat Fruity Pebbles instead of an omelet or granola. I'm also surprised we don't have a nutritionist. At the very least, you'd think we could have a student-run program (assuming MU offers classes in nutrition) to put some healthy meal plans together.
Marquette doesn't offer a nutrition major and as of 2 years ago they stopped offering their only nutrition course.
Lloyd Moore would benefit from this thread.
Quote from: forgetful on March 17, 2017, 01:01:20 PM
This couldn't be more false. Antibiotics, pesticides etc. have nothing to do with whether ground beef gets contaminated.
Ground beef gets contaminated because the machines used for grinding handling the ground beef is contaminated, because all the meat is exposed to air/material ground beef is more likely to be contaminated and it is then more prudent to heat it to a higher temperature.
If butchered well you can eat the meat raw (beef tartare). The MU players are right, Medium rare burgers are ideal...depending on location I may go with Medium though for safety sake. Medium well are ruined.
Are you a meat science kinda guy?
Grain free is wear its at, ai na?
Quote from: forgetful on March 17, 2017, 02:01:19 PM
As a person who has spent their entire life doing science, everything you write on this topic is pure pseudoscience with near zero basis in empirical data. It is a pet peeve of mine...but I need to learn to let these things go as you are free to believe what you want to believe.
LOL. Your degrees are bigger than my degrees?
Yes, you need to learn a lot....