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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?

Yeah, I'm aware of that..... Just banking on the fact of the source of this bird and its freshness... and hoping that the brine helped curb any nasty germs... :)

it's been 3 hours since I ate some...... wife is using me as a guinea pig - if I'm fine, then we'll feed the kids.. :P

So... we bought a fresh turkey from our local butcher - fresh in that it had never been frozen or processed. During my brining process - much to my wife's dismay - we found that the turkey was at 68-degree's for about 6 hours before we put it back in the fridge to lower it below 40... I...

Hmm.. didn't notice any rules against stating opinions on FoodTV or its "celebs" in any policies.....

On FoodTV - past or present? Mine in order are: 1. Ming Tsai 2. Alton Brown 3. Jamie Oliver 3. Tyler Florence 4. Mario Batali 5. Bobby Flay

I've used both restaurant pans and the nice Calphalon Tri-ply set we have (which has an aluminum core) and will tell you they heat up equally as fast...

Not a fan at all of grain-fed beef - give me pasture/grass fed with a bit of grain in the last 30-days of the cow's life and that's what I'm talkin' about.. EVERYtime I've had grain-fed there is way too much fat (like in every bite) and the overall Beef taste isn't as strong... I'll say that...

:clap::clap::clap::clap: AMEN!! If I wanted to watch freakin' travel shows - yeah... there's a network for that and it's called "THE TRAVEL CHANNEL" - comon FoodTV - for the LOVE OF GOD - make Giada's cleavage and huge bobble-head, Rachel's stupid "I need to be punched in the face now"...

You're assuming I don't? :) I agree - a Great steak and a great bottle of wine is nothing short of heaven on Earth...

We are a HUGE advocate of folks getting to know their local butcher shops. I'd post the one we go to here but alas this board has the "link police" in full force... :( Anywho.. we get our meats from a local butcher who's now a friend of the familiy and I"d even eat the hamburger he sells...