Ooooo, my fiancée is going to be so angry. I like my burgers and steak cooked medium, but my Carolina Girl likes her burgers rare.
“And ma’am, how would you like that cooked?” Asks the server.
“Ehhh, just knock the horns off. That steak better twitch when I cut it.”
Of course, I’m being slightly tongue-in-cheek, but only slightly. Well, my angel from Raleigh, North Carolina isn’t going to be happy when she reads this:
Red meat currently stays plenty brown in North Carolina. The actual regulation dictates all ground beef gets cooked to an internal temperature of 155 degrees Fahrenheit. That means rare, medium rare and possibly even medium are off limits.
And the Nanny State, going beyond Cass Sunstein’s nudges, bulldozes its way into another corner of our life. Murray Rothbard always taught that no government is stronger than the market, so like we would expect, a whole new class of enemies of the state have arisen.
But patrons and restaurants have been against the watchdog-like stance of the state (of course, home cooking hasn’t been regulated yet). As with all things regulated, the rule even sparked a black market for rare burgers and secret codes for some restaurants willing to skirt the issue—as long as you aren’t a food inspector.
I normally don’t comment on little things like this and I realize that I run the risk of falling into the same category as Jeffery Tucker’s phosphate wars, but with the recent suppression in DC, I’m just feeling feisty regarding the heavy hand of government. But, with an active black market, I should be happy. I guess there is still a little rebel spirit left in North Carolina.
Yea, It make me sad every time I order back home.
Apparently you can still get your steaks rare.