Front page of NYT Online: MU bball nutrition

[LloydsLegs]

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

[MarquetteDano]

Good article.  Thanks for posting.

[warriorchick]

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?

[LloydsLegs]

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)

[MUBigDance]

Thanks nice article from someplace other than Milwaukee.

[warriorchick]

Because medium well burgers taste like hockey pucks.  (No I haven't tried a hockey puck)

Who has been cooking for you?

[jficke13]

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.

[GooooMarquette]

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....

[skianth16]

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.

[warriorchick]

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.

[wildbillsb]

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.

[skianth16]

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.

[warriorchick]

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.   

[MUMountin]

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.

[real chili 83]

Make mine rare. Only way to go

[vogue65]

In NYC nothing is cooked beyond medium, except by special request from a rube.  Sorry, just couldn't resist, pregame jitters from italy.

[Hards Alumni]

If you get your beef cooked past medium, you disgust me.

seriously!

[MU82]

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!

[jficke13]

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.

[mu03eng]

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.

[Tugg Speedman]

I've heard that Bruce Pearl has a 'nutritionist" on his staff, his job is to provide the team with Gluten-free weed.

[Mr. Sand-Knit]

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.

[g0lden3agle]

Can we at least find some middle ground and go with burgers cooked Medium?

[skianth16]

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.

[Hards Alumni]

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!