> "elaine" > wrote:
>
>> "Omelet" > wrote in message newsmp_omelet-
>> >
>> > I do wash sliced meats off, especially ham slices when I have a ham cut
>> > by the meat department.
>> >
>> > I rinse them off with hot water, not because I'm worried about germs,
>> > but due to what you mentioned above.
>>
>> But doesn't that spoil the flavour and make it soggy?
>>
>> elaine
>
> No.
>
> The meat does not soak up water... ;-)

Washing cold cuts/sliced meats ..............very strange!

elaine

"Omelet" > wrote in message
news
> In article >,
> "Muddle" > wrote:
>
>> I don't care what Jack Nicholson says, your occasionally so full of
>> yourself
>> it isn't really, very nearly, ever or always funny!
>> WTF is an actual deep fryer, but a pot filled with oil and heated to
>> between
>> 350 to 380 degrees, please tell me what the ****ing difference is!
>> Oh, you can't make real fried chicken unless you've paid several thousand
>> dollars to have a deep fat fryer inserted into a red marble kitchen
>> counter
>> top.
>
> Good gods! My cooking experiences is all I'm sharing and nobody can
> claim to be 100% right!
>
> If you are going to get hostile, you will simply get killfiled or
> ignored. Hostility is not productive.
>
> 'bye!
>
>
> <plonk>
> --

Remember last week when I called Muddle an idiot and you said I w
was being harsh?

Omelet wrote:
>
> I always clean the tops of cans prior to opening.
> After all, many are stored in warehouses.
>
> Warehouses are famous for housing rats.

Warehouses are famous for being fogged with insecticides.

Sheldon

In article >,
"elaine" > wrote:

> > "elaine" > wrote:
> >
> >> "Omelet" > wrote in message newsmp_omelet-
> >> >
> >> > I do wash sliced meats off, especially ham slices when I have a ham cut
> >> > by the meat department.
> >> >
> >> > I rinse them off with hot water, not because I'm worried about germs,
> >> > but due to what you mentioned above.
> >>
> >> But doesn't that spoil the flavour and make it soggy?
> >>
> >> elaine
> >
> > No.
> >
> > The meat does not soak up water... ;-)
>
> Washing cold cuts/sliced meats ..............very strange!
>
> elaine

Cold cuts? I don't buy cold cuts.

I was talking about whole, bone-in hams that I had sliced into steaks!
The butcher slicing thru the bones and fat makes a fatty, gritty sludge
that coats the ham.

Rinsing it off before putting it away eliminates the issue.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"cybercat" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Muddle" > wrote:
> >
> >> I don't care what Jack Nicholson says, your occasionally so full of
> >> yourself
> >> it isn't really, very nearly, ever or always funny!
> >> WTF is an actual deep fryer, but a pot filled with oil and heated to
> >> between
> >> 350 to 380 degrees, please tell me what the ****ing difference is!
> >> Oh, you can't make real fried chicken unless you've paid several thousand
> >> dollars to have a deep fat fryer inserted into a red marble kitchen
> >> counter
> >> top.
> >
> > Good gods! My cooking experiences is all I'm sharing and nobody can
> > claim to be 100% right!
> >
> > If you are going to get hostile, you will simply get killfiled or
> > ignored. Hostility is not productive.
> >
> > 'bye!
> >
> >
> > <plonk>
> > --
>
> Remember last week when I called Muddle an idiot and you said I w
> was being harsh?

Okay, so I was wrong. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Sheldon" > wrote:

> Omelet wrote:
> >
> > I always clean the tops of cans prior to opening.
> > After all, many are stored in warehouses.
> >
> > Warehouses are famous for housing rats.
>
> Warehouses are famous for being fogged with insecticides.
>
> Sheldon

That too... and even that does not stop roach infestation.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "cybercat" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Muddle" > wrote:
>> >
>> >> I don't care what Jack Nicholson says, your occasionally so full of
>> >> yourself
>> >> it isn't really, very nearly, ever or always funny!
>> >> WTF is an actual deep fryer, but a pot filled with oil and heated to
>> >> between
>> >> 350 to 380 degrees, please tell me what the ****ing difference is!
>> >> Oh, you can't make real fried chicken unless you've paid several
>> >> thousand
>> >> dollars to have a deep fat fryer inserted into a red marble kitchen
>> >> counter
>> >> top.
>> >
>> > Good gods! My cooking experiences is all I'm sharing and nobody can
>> > claim to be 100% right!
>> >
>> > If you are going to get hostile, you will simply get killfiled or
>> > ignored. Hostility is not productive.
>> >
>> > 'bye!
>> >
>> >
>> > <plonk>
>> > --
>>
>> Remember last week when I called Muddle an idiot and you said I w
>> was being harsh?
>
> Okay, so I was wrong. ;-)
> --

Actually, no, I *was* harsh.

Muddle is ill-tempered because he did not marry that other woman.

I am ill-tempered too, so I did not have to killfile Muddle.

Being an asshole to someone who acts like an asshole: definitely within
bounds.

hahahahahahaa!

"Omelet" > wrote in message newsmp_omelet-
>> Washing cold cuts/sliced meats ..............very strange!
>>
>> elaine
>
> Cold cuts? I don't buy cold cuts.
>
> I was talking about whole, bone-in hams that I had sliced into steaks!
> The butcher slicing thru the bones and fat makes a fatty, gritty sludge
> that coats the ham.
>
> Rinsing it off before putting it away eliminates the issue.

Oh! thanks for clearing that up

elaine

Muddle wrote:

> I don't care what Jack Nicholson says, your occasionally so full of yourself
> it isn't really, very nearly, ever or always funny!
> WTF is an actual deep fryer, but a pot filled with oil and heated to between
> 350 to 380 degrees, please tell me what the ****ing difference is!

A deep fryer typically has a basket in which the food is placed,
whichis then submurged into the oil. It typically is filled with oil
- not with a mere 3 inches of oil added. It is also regulated with a
thermostat so that the oils stays at constant temperature.

> Oh, you can't make real fried chicken unless you've paid several thousand
> dollars to have a deep fat fryer inserted into a red marble kitchen counter
> top.

If you are going to continue to post around here you'd do yourself a
favor to get rid of that chip on your shoulder. Om didn't say a deep
fryer was superior to your method - she only said that she uses an
actual deep fryer. There are many people on this newsgroup who have
money and have nice kitchens and appliances. If that bothers you,
that's your problem. Whining about it only makes you look like a
moron. The term "sour grapes" comes to mind.

>
> As any Za Zen, atheistic Buddhist would say Oohhhmmmm!

You have issues, dude. Big issues.


-L.

Omelet wrote:
>
> I was talking about whole, bone-in hams that I had sliced into steaks!
> The butcher slicing thru the bones and fat makes a fatty, gritty sludge
> that coats the ham.

A real butcher would have suggested boning the ham before slicing into
steaks... in fact anyone who considers themself more than a can opener
cook should know how to bone a ham.

Sheldon

Omelet wrote:
> In article .com>,
> "-L." > wrote:
>
> > The Bubbo wrote:
> > >
> > > you're not talking about washing it with soap are you? Because I've never
> > > seen
> > > that. I've heard of people rinsing the meat off, but plain water won't kill
> > > any germ.
> >
> > It will reduce the bacterial count on the surface of the meat
> > considerably, though. Many bacteria cannot live in plain water - they
> > need buffers such as salts and sugars to survive. Plus just the
> > mechanism of the rinsing will wash away many of them.
> >
> > >The heat from cooking it will.
> >
> > Only if they are not heat-resistant spore-formers. Many nasty emetic
> > bacteria are spore-formers. The one I am most familiar with is
> > Bacillus cereus which likes to live in carby dishes such as rice. You
> > can't kill it by freezing or cooking, and it can be fatal. Nasty
> > stuff!
> >
> > >
> > > I imagine it can't hurt anything to rinse it.
> >
> > I rinse and dry everything. Chicken that is mass-produced is flithy -
> > it sits in a bacterial soup bath for a long time before it is
> > packaged. I won't even touch the stuff.
> >
> > -L.
>
> L. is correct about that... When I was in high school FFA, we toured
> chicken and turkey processing plants as part of our farming education.
>
> At the end of the process, the birds are placed into a cold/iced water
> vat before being packaged. They soak there until the carcass temperature
> has reached a given point. After all, the birds are still fresh and warm
> by the time they get to the end of the processing track.
>
> The funniest thing I found out when we toured those plants was that the
> brand does not matter! All the birds come from the same farms. They
> might get a slightly different packaging treatment is all. The
> processing plants are contracted out to different distributors and
> package according to orders.
>
> Those vats are supposed to be sanitary, but I'm sure as heck going to
> rinse chickens off with hot water prior to cooking them! ;-)

It's best to rinse with cold water, hot water will begin to cook the
chicken, the protein will seize entrapping any pathagens just below the
surface, and will also raise the temperature so any pathagens will
multiplay faster... warm water is just as bad. To clean poulty rinse
well with *cold* water (the colder the better) while fastidiously
cleaning the cavity of all yucky thingies, pat dry with paper towels.
Then douche the entire surface in and out with lemon or lime juice and
dust liberally in and out with salt and refrigerate for at least an
hour. Then rinse with cold water and proceed to cook. That's how I
clean my Thanksgiving turkey... and covering with salt for a couple
three hours is far better than brining for a couple three days.
Brining meats in saline solution is something the redneck racists
(typically hillybilly southerners) developed so they wouldn't be
mistaken for kikes. If your stupidmarket dosen't sell kosher salt and
Hebrew National tube steak guess where you live.

Sheldon

In article >,
"cybercat" > wrote:

> > Okay, so I was wrong. ;-)
> > --
>
> Actually, no, I *was* harsh.
>
> Muddle is ill-tempered because he did not marry that other woman.
>
> I am ill-tempered too, so I did not have to killfile Muddle.
>
> Being an asshole to someone who acts like an asshole: definitely within
> bounds.
>
> hahahahahahaa!

No argument there...... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"elaine" > wrote:

> "Omelet" > wrote in message newsmp_omelet-
> >> Washing cold cuts/sliced meats ..............very strange!
> >>
> >> elaine
> >
> > Cold cuts? I don't buy cold cuts.
> >
> > I was talking about whole, bone-in hams that I had sliced into steaks!
> > The butcher slicing thru the bones and fat makes a fatty, gritty sludge
> > that coats the ham.
> >
> > Rinsing it off before putting it away eliminates the issue.
>
> Oh! thanks for clearing that up
>
> elaine

Cheers! :-)

Same reason I rinse off bone-in steaks.

Gritty, bone/fat sludge.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"-L." > wrote:

> Muddle wrote:
>
> > I don't care what Jack Nicholson says, your occasionally so full of yourself
> > it isn't really, very nearly, ever or always funny!
> > WTF is an actual deep fryer, but a pot filled with oil and heated to between
> > 350 to 380 degrees, please tell me what the ****ing difference is!
>
> A deep fryer typically has a basket in which the food is placed,
> whichis then submurged into the oil. It typically is filled with oil
> - not with a mere 3 inches of oil added. It is also regulated with a
> thermostat so that the oils stays at constant temperature.
>
> > Oh, you can't make real fried chicken unless you've paid several thousand
> > dollars to have a deep fat fryer inserted into a red marble kitchen counter
> > top.
>
> If you are going to continue to post around here you'd do yourself a
> favor to get rid of that chip on your shoulder. Om didn't say a deep
> fryer was superior to your method - she only said that she uses an
> actual deep fryer. There are many people on this newsgroup who have
> money and have nice kitchens and appliances. If that bothers you,
> that's your problem. Whining about it only makes you look like a
> moron. The term "sour grapes" comes to mind.
>
> >
> > As any Za Zen, atheistic Buddhist would say Oohhhmmmm!
>
> You have issues, dude. Big issues.
>
>
> -L.

:-)

Thanks L.!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> Omelet wrote:
> >
> > I was talking about whole, bone-in hams that I had sliced into steaks!
> > The butcher slicing thru the bones and fat makes a fatty, gritty sludge
> > that coats the ham.
>
> A real butcher would have suggested boning the ham before slicing into
> steaks... in fact anyone who considers themself more than a can opener
> cook should know how to bone a ham.
>
> Sheldon

Heh! The meat cutters at the Grossery store are not butchers.

I pick a Smithfield ham, shank portion out of a bin of hams, and they
are nice enough to cut it into 1/2" slices like I ask them to in the
back of the store....

for FREE. (The ham itself has been running about $1.49 per lb. for
awhile now)

They leave the last 6" of shank intact for making stock. No point in
slicing that.

I certainly do not mind rinsing off the ham steaks prior to freezing
them. This is not a big production.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article . com>,
> "-L." > wrote:
>
> > Muddle wrote:
> >
> > > I don't care what Jack Nicholson says, your occasionally so full of
yourself
> > > it isn't really, very nearly, ever or always funny!
> > > WTF is an actual deep fryer, but a pot filled with oil and heated to
between
> > > 350 to 380 degrees, please tell me what the ****ing difference is!
> >
> > A deep fryer typically has a basket in which the food is placed,
> > whichis then submurged into the oil. It typically is filled with oil
> > - not with a mere 3 inches of oil added. It is also regulated with a
> > thermostat so that the oils stays at constant temperature.
> >
> > > Oh, you can't make real fried chicken unless you've paid several
thousand
> > > dollars to have a deep fat fryer inserted into a red marble kitchen
counter
> > > top.
> >
> > If you are going to continue to post around here you'd do yourself a
> > favor to get rid of that chip on your shoulder. Om didn't say a deep
> > fryer was superior to your method - she only said that she uses an
> > actual deep fryer. There are many people on this newsgroup who have
> > money and have nice kitchens and appliances. If that bothers you,
> > that's your problem. Whining about it only makes you look like a
> > moron. The term "sour grapes" comes to mind.
> >
> > >
> > > As any Za Zen, atheistic Buddhist would say Oohhhmmmm!
> >
> > You have issues, dude. Big issues.
> >
> >
> > -L.
>
> :-)
>
> Thanks L.!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson

Does that mean you don't love me anymore, or never did?
Lips in pouting position.
Signed: The son of a bitch who I've not talked to in nearly ten years and
never intend to attend their funeral, despite their plea for final contact.
Die alone bitch with nobody holding your hand in the final hours

PS: I burn bridges every day.

Sheldon wrote:

> redneck racists
> (typically hillybilly southerners)
> kikes.

Oh look. Equal opportunity assholery.

A lesson to us all.

Pastorio