Would you trust it, coming out of a cooler? On a 95 degree day?

cybercat wrote:
> Would you trust it, coming out of a cooler? On a 95 degree day?

Absolutely. It just depends upon what's inside of the sushi. Back on Maui,
some kinds of sushi would sit out in grocery stores or convenient stores,
all day, unrefrigerated.

Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
yes, definitely. If it's cucumber or even canned tuna, it's not necessary.
Just make sure there's no mayo in there.

kili

"kilikini" > wrote in message
...
> cybercat wrote:
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Absolutely. It just depends upon what's inside of the sushi. Back on
> Maui,
> some kinds of sushi would sit out in grocery stores or convenient stores,
> all day, unrefrigerated.
>
> Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
> yes, definitely. If it's cucumber or even canned tuna, it's not
> necessary.
> Just make sure there's no mayo in there.
>

See, I have no idea about Sushi, I have never tried it. This was on a boat,
today. I just kept looking at it, and wondering. I had cracked crab and
macaroni salad. I guess what you're saying is that trusting the mayo is
probably as big a risk as trusting the sushi. (And by the way I thought all
sushi had raw fish in it.)

On Sun, 5 Aug 2007 18:24:55 -0400, "cybercat" >
wrote:

>See, I have no idea about Sushi, I have never tried it.

Think BAIT.

"cybercat" > wrote in message
...
> Would you trust it, coming out of a cooler? On a 95 degree day?
>


Assuming two things, it's safe:

- The sushi is packed so it can be UNDER THE ICE.

- The person bringing it isn't a dolt.

Condition #1 is possible, but because YOU asked the question, condition #2
fails. Bring cold cuts.

cybercat wrote:
> "kilikini" > wrote in message
> ...
>> cybercat wrote:
>>> Would you trust it, coming out of a cooler? On a 95 degree day?
>>
>> Absolutely. It just depends upon what's inside of the sushi. Back
>> on Maui,
>> some kinds of sushi would sit out in grocery stores or convenient
>> stores, all day, unrefrigerated.
>>
>> Rice and seaweed doesn't need to be refrigerated. If it has raw
>> fish in, yes, definitely. If it's cucumber or even canned tuna,
>> it's not necessary.
>> Just make sure there's no mayo in there.
>>
>
> See, I have no idea about Sushi, I have never tried it. This was on a
> boat, today. I just kept looking at it, and wondering. I had cracked
> crab and macaroni salad. I guess what you're saying is that trusting
> the mayo is probably as big a risk as trusting the sushi. (And by the
> way I thought all sushi had raw fish in it.)

Nope, sushi only means rice and seaweed. Sashimi indicates raw fish. You
can have cooked chicken sushi, sarimi sushi (that fake crab stuff), cooked
shrimp sushi, cucumber sushi.......again, all sushi means is rice and
seaweed. It has NOTHING to do with raw fish. (Although some does contain
raw fish.)

kili

In article >, kilikini1
@NOSPAMhotmail.com says...
> Just make sure there's no mayo in there.
>

Mayo does not promote spoilage - in fact, commercial mayo tends to
retard spoilage. This is an old urban legend that has been long known
false.

--
Peter Aitken

In article >,
says...
> On Sun, 5 Aug 2007 18:24:55 -0400, "cybercat" >
> wrote:
>
> >See, I have no idea about Sushi, I have never tried it.
>
> Think BAIT.
>
>

Sushi DOES NOT MEAN RAW FISH. That's sashimi. Sushi refers to the
vinegared rice. Some sushi combines the rice with pickled or unpickled
vegetables, some with cooked eggs, and some with cooked, pickled, or raw
fish.

--
Peter Aitken

In article >, kilikini1
@NOSPAMhotmail.com says...
> Nope, sushi only means rice and seaweed.
>

Sushi does not necessarily contain seaweed. It contains vinegared rice,
not plain rice, that is the definition of sushi.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >, kilikini1
> @NOSPAMhotmail.com says...
>> Just make sure there's no mayo in there.
>>
>
> Mayo does not promote spoilage - in fact, commercial mayo tends to
> retard spoilage. This is an old urban legend that has been long known
> false.
>
> --
> Peter Aitken


Promote spoilage? I've never heard that theory. However, doesn't mayo
contain raw eggs? How many hours will it remain safe at room (or higher)
temperature?

In article >,
says...
> "Peter A" > wrote in message
> ...
> > In article >, kilikini1
> > @NOSPAMhotmail.com says...
> >> Just make sure there's no mayo in there.
> >>
> >
> > Mayo does not promote spoilage - in fact, commercial mayo tends to
> > retard spoilage. This is an old urban legend that has been long known
> > false.
> >
> > --
> > Peter Aitken
>
>
> Promote spoilage? I've never heard that theory. However, doesn't mayo
> contain raw eggs? How many hours will it remain safe at room (or higher)
> temperature?
>
>
>

The old spouse's tale (last time I said "old wife's tale some moronic
pseudo-feminist went ballistic) is that foods with mayo, such as tuna
salad, spoil faster than foods without. This is false. Commercial mayo
is acidic which retards spoilage and also is cooked so there are no raw
ingredients. The same is not true of homemade mayo, however.

--
Peter Aitken

cybercat > wrote:
>Would you trust it, coming out of a cooler? On a 95 degree day?

Only if I wanted everyone else at the picnic dead.

--Blair

kilikini > wrote:
>cybercat wrote:
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>
>Absolutely. It just depends upon what's inside of the sushi. Back on Maui,
>some kinds of sushi would sit out in grocery stores or convenient stores,
>all day, unrefrigerated.

Turning into fish jerky.

Sushi is pretty much worthless 5 minutes after the fish is sliced
off the filet.

>Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
>yes, definitely. If it's cucumber or even canned tuna, it's not necessary.

The seaweed loses its friability and turns into plastic
wrap shortly after becoming damp.

>Just make sure there's no mayo in there.

Okay. Now you're just making funny.

There's way less in mayo to go bad than there is in
cooked fish and rice and veggies.

--Blair

"Blair P. Houghton" > wrote in message
. ..
> cybercat > wrote:
> >Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Only if I wanted everyone else at the picnic dead.


Well, I mean, who'd know? It would look like an accident. Just a tragic
accident. Yeah, that's it.

Paul

In article >, "cybercat" >
wrote:

> Would you trust it, coming out of a cooler? On a 95 degree day?

Only if I was using dry ice and could guarantee the temp.
--
Peace, Om

Remove _ to validate e-mails.

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

Ward Abbott wrote:
> On Sun, 5 Aug 2007 18:24:55 -0400, "cybercat" >
> wrote:
>
>> See, I have no idea about Sushi, I have never tried it.
>
> Think BAIT.
>

No, you are thinking sashimi.

Sushi only means "something" combined with vinegared rice. The something
can be almost anything.

cybercat wrote:
> Would you trust it, coming out of a cooler? On a 95 degree day?
>
>
Sure, its a common thing in Japan.

kilikini wrote:

>
> Nope, sushi only means rice and seaweed. Sashimi indicates raw fish. You
> can have cooked chicken sushi, sarimi sushi (that fake crab stuff), cooked
> shrimp sushi, cucumber sushi.......again, all sushi means is rice and
> seaweed. It has NOTHING to do with raw fish. (Although some does contain
> raw fish.)
>
> kili
>
>
Even simpler, it is "something" combined with vinegared rice. Nori is
optional.

kilikini wrote:
> cybercat wrote:
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Absolutely. It just depends upon what's inside of the sushi. Back on Maui,
> some kinds of sushi would sit out in grocery stores or convenient stores,
> all day, unrefrigerated.
>
> Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
> yes, definitely. If it's cucumber or even canned tuna, it's not necessary.
> Just make sure there's no mayo in there.
>
> kili
>
>
Same thing in Japan. I remember numerous times taking it unrefrigerated
on a picnic. It is less than optimum be not unsafe.

In article >, says...
> cybercat > wrote:
> >Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Only if I wanted everyone else at the picnic dead.
>
> --Blair
>

What a ridiculous statement. A cooler with enough ice keeps food at
refrigerator temperature, so why are you worried?

--
Peter Aitken

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Only if I was using dry ice and could guarantee the temp.
> --
> Peace, Om


Dry ice....don't be ridiculous. Under regular ice, it's fine, assuming the
ice chest isn't a piece of junk.

On Aug 5, 5:44 pm, "cybercat" > wrote:
> Would you trust it, coming out of a cooler? On a 95 degree day?

Depends on what variety of sushi it is, and who packed it. Were it
vegetable or pickle, I'd have no concern even if it came out of a
picnic basket. If it contained raw or cooked fish or meat, safe again
as long as there was enough ice to keep it cool, and the person who
packed it wasn't a fool who left it in the hot car for an hour in
route to the store to buy ice.

Jessica

"cybercat" > wrote in message
...
> Would you trust it, coming out of a cooler? On a 95 degree day?
>

Depends on whether it came out of the cooler under its own power or not. If
not, I'd say it's just fine. A cooler with ice should easily keep the temp
in the low 40s which would be fine for most anything for a day easily.

Paul

On Sun, 05 Aug 2007 19:02:14 -0400, Ward Abbott >
wrote:

>On Sun, 5 Aug 2007 18:24:55 -0400, "cybercat" >
>wrote:
>
>>See, I have no idea about Sushi, I have never tried it.
>
>Think BAIT.

just call me a big ol' fish, then. though to be honest most of the
sushi i've eaten is free from hooks.

your pal,
blake

On Mon, 06 Aug 2007 01:09:31 GMT, Blair P. Houghton > wrote:

>kilikini > wrote:
>
>>Just make sure there's no mayo in there.
>
>Okay. Now you're just making funny.
>
>There's way less in mayo to go bad than there is in
>cooked fish and rice and veggies.
>
> --Blair

mayo is not unknown in sushi. in fact, i think there is a product out
there called 'sushi mayo.' perhaps you're thinking of miracle whip.

personally, i wouldn't mess with it.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 05 Aug 2007 19:02:14 -0400, Ward Abbott >
> wrote:
>
>>On Sun, 5 Aug 2007 18:24:55 -0400, "cybercat" >
>>wrote:
>>
>>>See, I have no idea about Sushi, I have never tried it.
>>
>>Think BAIT.
>
> just call me a big ol' fish, then. though to be honest most of the
> sushi i've eaten is free from hooks.
>

Picture Ward with one eyebrow.



--
Posted via a free Usenet account from http://www.teranews.com

"Paul M. Cook" > wrote in message
news:t8Jti.563$V53.232@trnddc08...
>
> "cybercat" > wrote in message
> ...
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>>
>
> Depends on whether it came out of the cooler under its own power or not.
> If
> not, I'd say it's just fine. A cooler with ice should easily keep the
> temp
> in the low 40s which would be fine for most anything for a day easily.
>
I see. Just wondering. I wouldn't have touched it right out of a
state-of-the-art fridge.



--
Posted via a free Usenet account from http://www.teranews.com

"kilikini" > wrote in message
...
> cybercat wrote:
>> Would you trust it, coming out of a cooler? On a 95 degree day?
>
> Absolutely. It just depends upon what's inside of the sushi. Back on Maui,
> some kinds of sushi would sit out in grocery stores or convenient stores,
> all day, unrefrigerated.
>
> Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
> yes, definitely. If it's cucumber or even canned tuna, it's not necessary.
> Just make sure there's no mayo in there.
>
> kili

No I would not trust sushi.

Dimitri

http://www.hawaii.edu/ur/University_...oodsafety.html

Food Safety

Which is more likely to make you sick, cooked rice or a jar of mayonnaise?
Surprise! The answer is cooked rice, which should be refrigerated. Most
store-bought mayonnaise actually retards bacteria growth.
University of Hawaii Nutrition Specialist Joda Derrickson says between seven and
33 million Americans are made ill by food each year.

Here's a few more safety tips for you and your family:

Dimitri wrote:
> "kilikini" > wrote in message
> ...
>> cybercat wrote:
>>> Would you trust it, coming out of a cooler? On a 95 degree day?
>> Absolutely. It just depends upon what's inside of the sushi. Back on Maui,
>> some kinds of sushi would sit out in grocery stores or convenient stores,
>> all day, unrefrigerated.
>>
>> Rice and seaweed doesn't need to be refrigerated. If it has raw fish in,
>> yes, definitely. If it's cucumber or even canned tuna, it's not necessary.
>> Just make sure there's no mayo in there.
>>
>> kili
>
> No I would not trust sushi.
>
> Dimitri
>
> http://www.hawaii.edu/ur/University_...oodsafety.html
>
> Food Safety
>
> Which is more likely to make you sick, cooked rice or a jar of mayonnaise?
> Surprise! The answer is cooked rice, which should be refrigerated. Most
> store-bought mayonnaise actually retards bacteria growth.
> University of Hawaii Nutrition Specialist Joda Derrickson says between seven and
> 33 million Americans are made ill by food each year.
>

But sushi rice is always cooked rice + vinegar so the pH is low.


> Here's a few more safety tips for you and your family:
>
>

"George" > wrote in message
. ..


> But sushi rice is always cooked rice + vinegar so the pH is low.
>
>


You are correct regarding sushi rice. The comment was really regarding the mayo
comment. Thee is a common misconception regarding mayo and food born illness.

That being said, the problem I have with sushi for a picnic has more to do with
the uncooked fish if here is any present in the sushi. The other problem I see
has to do with the cooler and the ability to keep food out of the "food danger
zone" which IIRC is over 41 degrees. See below:

http://www.metrokc.gov/health/foodsfty/foodtemps.htm
Bacteria, or other germs, need time, food and moisture (or wetness) to grow; but
they won't grow when the temperature of the food is colder than 41º F or hotter
than 140º F. The temperatures in between 41º and 140º are in the "Danger Zone."
Keep potentially hazardous foods out of the "Danger Zone!" For example, when
food is left in the "Danger Zone", bacteria can grow fast, and make poisons that
can make your customers and family very sick.

The final point is in regards the variables around the food how it's packaged,
how good is the cooler, how much coolant (ice or other) in relationship to the
amount of food being kept cold. Ad infinitium.

Dimitri

On Sun, 5 Aug 2007 19:57:17 -0400, "kilikini"
> wrote:

>Nope, sushi only means rice and seaweed. Sashimi indicates raw fish. You
>can have cooked chicken sushi, sarimi sushi (that fake crab stuff), cooked
>shrimp sushi, cucumber sushi.......again, all sushi means is rice and
>seaweed. It has NOTHING to do with raw fish. (Although some does contain
>raw fish.)
>
>kili
>
Years ago I lived in the "International Students" dorm and fell in
with the Asian crowd (my roommate was Korean). There were a few
Americans, but mostly Koreans and Japanese (no Chinese, strangely).

One summer, we decided to have a picnic. The Americans students were
going to make hotdogs and hamburgers, the Koreans- bulgogi and
cucumber kimchi, and the Japanese were going to make sushi. Those of
us with cars did the shopping and put the ingredients in the
refrigerator. Some had to do preparations the night before.

The day of the picnic, the hotdogs were nowhere to be found. It
turns out the Japanese students put them in the sushi! It was strange
to us but not to them. I passed on it.

Two stories for the price of one...
Just as weird, another American student and I enrolled in Chinese
cooking lessons at a (different) local college. At the first meeting
the instructor gave us an introductory lecture before the actual
cooking. She went on and on about the importance of ingredients in
Chinese cooking, how terrible American rice was, blah blah blah, among
other things. Then, when it was time to cook, fried rice was the
first dish. The meat? Hot dogs! Apparently to her, it was just
another sausage. We quit after that lesson and got our money back

blake murphy > wrote:
>On Mon, 06 Aug 2007 01:09:31 GMT, Blair P. Houghton > wrote:
>
>>kilikini > wrote:
>>
>>>Just make sure there's no mayo in there.
>>
>>Okay. Now you're just making funny.
>>
>>There's way less in mayo to go bad than there is in
>>cooked fish and rice and veggies.
>
>mayo is not unknown in sushi. in fact, i think there is a product out
>there called 'sushi mayo.' perhaps you're thinking of miracle whip.
>
>personally, i wouldn't mess with it.

I'm just saying. Oil coats the spoilable elements and makes
it less likely to spoil than the raw stuff it's packed in with.

--Blair

Peter A > wrote:
>In article >, says...
>> cybercat > wrote:
>> >Would you trust it, coming out of a cooler? On a 95 degree day?
>>
>> Only if I wanted everyone else at the picnic dead.
>
>What a ridiculous statement. A cooler with enough ice keeps food at
>refrigerator temperature, so why are you worried?

Shush.

Some of those people deserve it.

--Blair

In article >,
says...
> That being said, the problem I have with sushi for a picnic has more to do with
> the uncooked fish if here is any present in the sushi. The other problem I see
> has to do with the cooler and the ability to keep food out of the "food danger
> zone" which IIRC is over 41 degrees. See below:
>
> http://www.metrokc.gov/health/foodsfty/foodtemps.htm
> Bacteria, or other germs, need time, food and moisture (or wetness) to grow; but
> they won't grow when the temperature of the food is colder than 41º F or hotter
> than 140º F. The temperatures in between 41º and 140º are in the "Danger Zone."
> Keep potentially hazardous foods out of the "Danger Zone!" For example, when
> food is left in the "Danger Zone", bacteria can grow fast, and make poisons that
> can make your customers and family very sick.
>

You totally misunderstand how the "danger zone" works. Bacteria do not
stop growing below 41 - they stop only when the food is frozen. Rather,
their growth is slower at colder temperatures. Some gummint bburocrat
arbitrarily chose 41 degrees. Food stored at 41 has a extremely slightly
greater change of spoiling than food stored at 40, and food stored at 39
has slightly smaller change of spoiling than food stored at 40. It's not
like, as you seem to believe, that food at 40 doesn't spoil and food at
41 does.

If sushi (with fish) had been at 42 for 2 hours I would not bat an eye
at it, but at 80 for 1 hours I would not touch it. Yet, both were in the
danger zone.

--
Peter Aitken

yuck sushi how discusting!

> wrote in message
...
> yuck sushi how discusting!
>


Illiteracy. How disgusting.

In article >, littles2
@webtv.net says...
> yuck sushi how discusting!
>
>

You must be looking forward to growing up someday.

--
Peter Aitken

"Peter A" > wrote in message
...
In article >,
says...
> That being said, the problem I have with sushi for a picnic has more to do
> with
> the uncooked fish if here is any present in the sushi. The other problem I
> see
> has to do with the cooler and the ability to keep food out of the "food danger
> zone" which IIRC is over 41 degrees. See below:
>
> http://www.metrokc.gov/health/foodsfty/foodtemps.htm
> Bacteria, or other germs, need time, food and moisture (or wetness) to grow;
> but
> they won't grow when the temperature of the food is colder than 41º F or
> hotter
> than 140º F. The temperatures in between 41º and 140º are in the "Danger
> Zone."
> Keep potentially hazardous foods out of the "Danger Zone!" For example, when
> food is left in the "Danger Zone", bacteria can grow fast, and make poisons
> that
> can make your customers and family very sick.
>

You totally misunderstand how the "danger zone" works. Bacteria do not
stop growing below 41 - they stop only when the food is frozen. Rather,
their growth is slower at colder temperatures. Some gummint bburocrat
arbitrarily chose 41 degrees. Food stored at 41 has a extremely slightly
greater change of spoiling than food stored at 40, and food stored at 39
has slightly smaller change of spoiling than food stored at 40. It's not
like, as you seem to believe, that food at 40 doesn't spoil and food at
41 does.

If sushi (with fish) had been at 42 for 2 hours I would not bat an eye
at it, but at 80 for 1 hours I would not touch it. Yet, both were in the
danger zone.

--
Peter Aitken

http://www.co.boulder.co.us/health/e.../safeSushi.htm

Preparation

WASH YOUR HANDS!!! Hand washing is the most important step you or the sushi chef
can take when preparing sushi to protect yourself and others from communicable
disease.

Store all seafood and raw fish in a refrigerator at a temperature of 41º F or
below at all times.

Sushi rice that is not prepared with vinegar should be maintained cold at 41º F
or below to prevent bacteria from growing on it. Preparing sushi rice with
vinegar as part of an approved recipe lowers the pH of the rice, making it more
acidic and reducing the risk of bacterial growth.

Prevent cross-contamination by physically separating raw from cooked product.
Use separate knives, cutting boards, and rolling mats for raw seafood,
vegetables, and cooked foods.

Refrigerate sushi rolls and sashimi as you finish preparing them and before
serving them.

Wash, rinse, and sanitize all utensils and surfaces after you are finished
preparing the sushi.

High-Risk Individuals

Individuals who have compromised immune systems, men and women of reproductive
age, and pregnant women should limit their intake of raw fish and seafood, or
avoid it entirely, due to potential bacterial and mercurial (mercury)
contamination.

For more information on mercury contamination:

In article >,
says...
> Preparation
>
> WASH YOUR HANDS!!! Hand washing is the most important step you or the sushi chef
> can take when preparing sushi to protect yourself and others from communicable
> disease.
>
> Store all seafood and raw fish in a refrigerator at a temperature of 41º F or
> below at all times.
>
> Sushi rice that is not prepared with vinegar should be maintained cold at 41º F
> or below to prevent bacteria from growing on it. Preparing sushi rice with
> vinegar as part of an approved recipe lowers the pH of the rice, making it more
> acidic and reducing the risk of bacterial growth.
>
>

Numbskull. Why don't you respond to my posting instead of pasting some
text from a web site?

Sushi rice is ALWAYS prepared with vinegar, that's the definition of
sushi. No vinegar, not sushi.

Washing one's hands, gee, who would have guessed. Thanks a lot.

--
Peter Aitken

"Peter A" > wrote in message
...
In article >,
says...

Numbskull. Why don't you respond to my posting instead of pasting some
text from a web site?

In short because you're a PUTZ!

Dimitri