Recent content by -Cp

Exactly!! The evil BBQ Fork...LOL!

We orded a Cooks "Tri-Ply" stainless pan - used it once, it warped and haven't sent it back.. gonna give it to an in-law and stick w/ our Calphalon...

Exactly, but I still find it bothersome... the other day I was flipping thru FoodTV and Paula's Party was on - on the show he had Bobby Flay.. and even HE made the comment of "You gotta sear the meat here to seal in the juices"........... :/

How come so many people say you need to "Sear the meat to lock in the juices" when that is simply not true?? I've heard even "pros" make this claim...

I added Alton's comments on PORK - to further cement the notion that the FDA and Mayo Clinic's tempuratures are way too hot. It was in repsonse to a post earlier about trusting the Mayo... And you don't think using Spinach as an example isn't using an "apples to oranges" comparison? Read...

Cause we spent quite a bit on that bird and she was worried it was going to be unsafe to eat...

Right - never said that the germs of e-coli don't exist on more natural farms - the difference, however, is that the smaller guys - whose primary focus is on quality other than $$$$ - are the steps they go thru when butchering the animal. Or, they'll just kill a sick animal rather than prepare...

Are you suggesting that refridgeration (or lack thereof) is the largest contributor to food poisoning?

No, but it does underscore how - even without refridgeration, people don't get more sick than we do....

The point being, that even with our wide-spread refridgeration we get just as sick as those who don't use it.. .

For certain, the way an animal is raised and butchered greatly affects its overall health to humans - why do you think it's always commercial Beef that gets the e-coli? One never hears of beef from a small butcher getting this. Again, it's in the handling of the animal. Partway through - if I...

Huh.. that's funny - the USA - even with its "FDA Guidelines" has about the same (given the population) cases of Food poisoning as Russia: Country/Region Extrapolated Incidence Population Estimated Used USA 82,050,777 293,655,4051 Russia...

Well, that's not exactly true either... My dad has been to Russia quite a few times now - and they (like many other countries I'm sure) have these open-markets where the sides of beef, chickens etc. are sitting outside - just hanging around. No refridgeration around at all. You go up, tell...

Well, I ate it... never got sick... *yet*... It's been a couple of days now.. Thanks for all the replies... I do believe, however, that the fact this turkey was butchered as well as it was, plus the brine helped preserve it... To clarify, the bird was kept below 38 degrees before we started...

So.. cooking it to temp wouldn't kill off any bad bacteria then?