Tracy wrote:
> I visited a friend this past weekend and we cooked together. I always
> wash/rinse my chicken before cooking and she said she never does. I
> was shocked. She even said to me "why" and I was even more shocked.
> She said she never washes/rinses any meat products. I wash
> everything. I don't think she even washes the veggies. No wait, she
> did use a salad spinner for the greens.
>
> She also uses hot tap water for pasta- she says it's quicker to boil.
>
A fallacy. Hot water tap water doesn't boil any faster than cold tap water.

> But then I got curious so I googled and found this:
>
> http://tinyurl.com/22bowf
>
> Do you wash?
>
Meats? No. 30 years ago I used to rinse chicken. I gather the original
reason to wash chicken was to remove the pinfeathers. Never had that
problem I don't cook chicken these days so it's a non sequitur. I can't
ever recall washing off cuts of meat, be it cow, pig or sheep.

Vegetables always get a rinse in fresh water. I won't go into the reasons
why.

Jill

"Blinky the Shark" > wrote

> Omelet wrote:
>
>> I need a salad spinner.
>
> Even if it still has bugs, at least you get the satisfaction of knowing
> you're making them dizzy.
>
> But know when to stop...just before they ralph on your lettuce.

(laugh) That was Blinkin' funny.

nancy

"Peter A" > wrote

> That's an interesting article you cite. I do wash poultry, however. Of
> course any bacteria will be killed by proper cooking, but the bacteria
> comes mostly from feces that is spread around when the bird is gutted,
> and I just can't warm up to "chicken in a shit crust."

Heh. Agreed. Chicken definitely gets a rinse. I failed to
understand the whole cross contamination thing until I
found out people use their sink as a work surface. Not
a problem for me, I don't put food down (not even the
chicken) in my sink. If I have to put it down I put a plate
first.

nancy

Goomba38 wrote:

> The ignorance about "organic" and "Natural" food is shocking. I've seen
> that here on RFC at times. Some people will believe anything even if it
> flies in the face of common sense.
>
> I do rinse my poultry but also pork chops which sometimes have ground
> bone on them from the slicing process. Never wash beef or lamb.
>
> Ditto what you said about greens.

Last week I bought four steaks, the side of the meat facing me looked
great, but the back side of the steaks were covered with bone "dust"
leftover from the saw. I usually check for that, and I will wash it off,
if the meatcutters do not clean it first.

Becca

On Wed, 22 Aug 2007 12:00:26 -0700, "The Ranger"
> wrote:

>blake murphy > wrote in message
.. .
>> On Wed, 22 Aug 2007 09:25:10 -0700, "The Ranger"
>> > wrote:
>>>Tracy > wrote in message
...
>>>[snip]
>>>> Do you wash?
>>>
>>>Regularly.
>>>
>> i usually just dust myself off. the feathers tickle like crazy,
>> though.
>
>French?
>
>The Ranger
>

no, but the lady doing the dusting is.

your pal,
blake

On 22 Aug 2007 19:10:39 GMT, "Default User" >
wrote:

>Tracy wrote:
>
>> I visited a friend this past weekend and we cooked together. I
>> always wash/rinse my chicken before cooking and she said she never
>> does.
>
>
>I rinse off chicken and pat dry it with a paper towel. This isn't a
>concern about bacteria, it's just that chicken usually is a bit
>slippery, and it's easier to handle that way.
>
>Brian

i tried non-rinsing once for a red-cooked chicken dish, and the sauce
did not seem to color the skin at all. (it would be brown, not red.)
i went back to rinsing. never with beef or pork, though - they just
get blotted with a paper towel.

your pal,
blake

In article .com>,
Nancy2 > wrote:

> >
> > The only thing I don't rinse off is bagged greens, but I'm reconsidering
> > that.
> >
> > I need a salad spinner.
> > --
> > Peace, Om
> >
>
> Om, you don't need a $25 spinner, either, like from Oxo.
>
> I got one at K-Mart for $4 or $5, and it works great.

I'll check, thanks!

>
> Or, there's always the "swing it in a dishtowel" process. ;-)
>
> N.

<lol> That is the way mom always did it!
--
Peace, Om

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

In article >,
Tracy R. > wrote:

> On Wed, 22 Aug 2007 11:35:25 -0400, Tracy > wrote:
>
> >I visited a friend this past weekend and we cooked together. I always
> >wash/rinse my chicken before cooking and she said she never does. I was
> >shocked. She even said to me "why" and I was even more shocked. She
> >said she never washes/rinses any meat products. I wash everything. I
> >don't think she even washes the veggies. No wait, she did use a salad
> >spinner for the greens.
> >
> >She also uses hot tap water for pasta- she says it's quicker to boil.
> >
> >But then I got curious so I googled and found this:
> >
> >http://tinyurl.com/22bowf
> >
> >Do you wash?
>
> Poultry, fish and produce, yes. Red meat, not usually, unless there's
> something about it that makes me more concerned than usual.
>
> Regards,
> Tracy R.

I wash red meat due to the bone residue that tends to coat it from the
cutting process.

Mom used to just scrape them with a knife blade.
--
Peace, Om

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Tracy wrote:

> I visited a friend this past weekend and we cooked together. I always
> wash/rinse my chicken before cooking and she said she never does. I was
> shocked. She even said to me "why" and I was even more shocked. She
> said she never washes/rinses any meat products. I wash everything. I
> don't think she even washes the veggies. No wait, she did use a salad
> spinner for the greens.
>
> She also uses hot tap water for pasta- she says it's quicker to boil.
>
> But then I got curious so I googled and found this:
>
> http://tinyurl.com/22bowf
>
> Do you wash?

Yes, I always rinse off any meat or fish.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Mom rinsed/washed all foods for various reasons.
> >
> > The only thing I don't rinse off is bagged greens, but I'm reconsidering
> > that.
> >
> > I need a salad spinner.
> > --
> > Peace, Om
>
>
> I rinse greens that I will eat uncooked, and do my vinegar spray routine
> with them;
>
> but for a huge bag of Costco spinach, I guess I throw caution to the wind
> and don't rinse them; just put one-after-another batch in a pot of boiling
> water for 2 minutes, put in a colander, drain, cool and freeze in portions.
> Dee Dee

If you are cooking it, it's generally not an issue.
I like to serve baby spinach in salads.

Raw.
--
Peace, Om

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In article >,
"Dee Dee" > wrote:

> >>
> >> I need a salad spinner.
> >> --
> >> Peace, Om
> >>
>
> I bought a $25 spinner, and a $2.99 spinner -- guess which one I use.
> IOW, don't overspend on a spinner!
> Dee Dee

Thanks. :-)
--
Peace, Om

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In article > ,
"Edwin Pawlowski" > wrote:

> "Steve Wertz" > wrote in message
> >> http://tinyurl.com/22bowf
> >
> > They say *NOT* to soak dry-cured country hams?
> >
> > "Sometimes consumers wash or soak country ham, bacon, or salt
> > pork because they think it reduces the sodium or salt enough to
> > allow these products to be eaten on a sodium-restricted diet.
> > However, very little salt is removed by washing, rinsing, or
> > soaking a meat product and is not recommended."
> >
> > -sw
>
> It probably does not for sodium restricted, but I still soak my beef after
> corning it before I smoke it to make pastrami. While still salty, it is
> much better to our taste buds than unrinsed.

I soak green salad olives in purified water after draining the brine.
After a few hours, I dump that water and repeat.

It removes a LOT of the salt and makes them far more edible.
I love the flavor of green olives but purchased "as is", they are WAY
too salty!

I do it for taste, not health reasons. I never soak hams or bacon.
--
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In article >,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > I need a salad spinner.
>
> Even if it still has bugs, at least you get the satisfaction of knowing
> you're making them dizzy.
>
> But know when to stop...just before they ralph on your lettuce.

<snicker>
I know that washing bagged salad greens is a dubious process at best as
they are pre-washed. The problem is is that all the creases and folds in
them can hold critters.

That is why when the bagged spinach scare was going on, they said to
cook it. Fortunately, the brand I buy (Fresh Express) was not on the
recall list.

I finished the bags I had on hand when the scare started. I'm still
here. ;-)
--
Peace, Om

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In article <HF7zi.11595$563.7357@trndny08>,
"Julie Bove" > wrote:

> I don't wash and I am super careful about cross contamination. With food
> allergies, you have to be. I generally only buy boneless, skinless chicken
> breasts. If I have to cut them up, I use a paper plate on top of my cutting
> board and I try not to touch the chicken with my hands. I don't wash meat
> either.

How do you cut it up without touching it?
Lately, I've started wearing latex gloves to cut up poultry, but only
because it helps me get a better grip on it.

I started using gloves to mix ground meats and sausages with recipes
ages ago. I just don't like getting cold grease on my hands.

>
> Vegetables, I wash. No longer buy the bagged prewashed greens after the
> e-coli scare.
>
> But pasta in hot tap water? Eeeew, no. Maybe if I had an Insinkerator, but
> I don't. I did that when I was much younger. But I didn't know then about
> the chemicals that can come out in the hot water. But come to think of it,
> we are washing dishes in hot water, so... Hmmm...

I think that paranoia can be a mental illness when it comes to food
sometimes. ;-)
--
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In article <tG7zi.12544$5y3.7096@trndny07>,
"Julie Bove" > wrote:

> "Edwin Pawlowski" > wrote in message
> t...
> >
> > "Steve Wertz" > wrote in message
> >>> http://tinyurl.com/22bowf
> >>
> >> They say *NOT* to soak dry-cured country hams?
> >>
> >> "Sometimes consumers wash or soak country ham, bacon, or salt
> >> pork because they think it reduces the sodium or salt enough to
> >> allow these products to be eaten on a sodium-restricted diet.
> >> However, very little salt is removed by washing, rinsing, or
> >> soaking a meat product and is not recommended."
> >>
> >> -sw
> >
> > It probably does not for sodium restricted, but I still soak my beef after
> > corning it before I smoke it to make pastrami. While still salty, it is
> > much better to our taste buds than unrinsed.
>
> I remember buying canned bacon. You had to rinse it in hot water to get the
> pieces apart. It actually tasted fine once it was cooked.


We used to use canned bacon for camping as it kept better than trying to
keep it raw in a cooler. :-) Mom never rinsed it.
--
Peace, Om

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In article >, sf wrote:

> On Wed, 22 Aug 2007 08:54:28 -0700, Marcella Peek
> > wrote:
>
> >In article >, Tracy > wrote:
> >>
> >> Do you wash?
> >>
> >>
> >> -Tracy
> >
> >Meats? No. I've always heard that the drippy water spreads more stuff
> >around than it washes away.
> >
> >Produce I always wash though. I was horrified when taking a cooking
> >class at a local store. The "chef" was making a salad with greens and
> >pear and used the greens right out of the bag (which I know is supposed
> >to be ok but is slightly icky to me) and said there was no need to wash
> >the pear because it was organic. huh? There's no dirt, bugs or bird
> >poop on organic farms?
> >
> The only time I tuned into what they do to the bagged stuff, I learned
> they were washed three times before being bagged. Has that changed?

Not according to the labels on the bags...
--
Peace, Om

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In article >,
"jmcquown" > wrote:

> Tracy wrote:
> > I visited a friend this past weekend and we cooked together. I always
> > wash/rinse my chicken before cooking and she said she never does. I
> > was shocked. She even said to me "why" and I was even more shocked.
> > She said she never washes/rinses any meat products. I wash
> > everything. I don't think she even washes the veggies. No wait, she
> > did use a salad spinner for the greens.
> >
> > She also uses hot tap water for pasta- she says it's quicker to boil.
> >
> A fallacy. Hot water tap water doesn't boil any faster than cold tap water.
>
> > But then I got curious so I googled and found this:
> >
> > http://tinyurl.com/22bowf
> >
> > Do you wash?
> >
> Meats? No. 30 years ago I used to rinse chicken. I gather the original
> reason to wash chicken was to remove the pinfeathers. Never had that
> problem I don't cook chicken these days so it's a non sequitur. I can't
> ever recall washing off cuts of meat, be it cow, pig or sheep.
>
> Vegetables always get a rinse in fresh water. I won't go into the reasons
> why.
>
> Jill

I still find the occasional pin feathers on raw poultry.
I check it over prior to cooking it.
--
Peace, Om

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"Dee Dee" wrote:
>
> Vegetables: I rinse, paper-towel dry, spray with vinegar and let sit a
> little bit, rinse off the vinegar - that's it.

I wash all produce, mostly to remove sand and insects..... I grow much
of my own salad stuff so there is always sand, and I use no
insecticides so there are always insects/woims, even small snails/
slugs. Root veggies I scrub with a brush. I also spray salad veggies
with vinegar (or lemon juice), but only after it's all washed and
prepped, and I don't rinse it off... acidulated produce keeps better
in the fridge and only improves any added dressings.

> Beef, I pat dry with a paper towel. Good grade hamburger, I squeeze out the
> blood if there is any - don't ask why, don't know -

There's no such thing as good grade (or any grade) hamburger unless
you've ground it yourself... in fact pre ground meat is not USDA
graded... all pre ground is "Mystery" grade.

I rinse all beef and pork, especially those with sawed bone.

> chicken I always wash.

I carefully wash, and clean all poultry of all extraneous guts
(there's always bits of guts), and I trim away excess fat/skin and any
nasty looking bits... I usually remove all rib bones too, just rip
them out, makes for nicer presentation and easier eating.... then I
heavily salt and let sit in fridge for at least an hour before rinsing
off salt and cooking (this is my disinfecting procedure), and I
usually douche all poultry with lemon/lime juice just before cooking -
further disinfects, and deodorizes). The only chicken parts I buy are
the store brand skinless/boneless breasts, those are butchered from
whole birds in the store... the national brands are made up at the
factory and are salvaged from sick chickens. I don't buy chicken
parts, I do my own disjointing. Chicken parts are never from the same
bird, the diseased/cancerous portions have been separated... selling
pre disjointed poultry was instituted at the onset of hormone
processed poultry specifically as a method to market the salvaged
portions of sick birds... and anyone who buys preground poultry is a
very, very sick bird.

For that article to claim washing meat at home is dangerous is
asinine... then it may as well say not to ever bring raw meats home.
If one uses a little common sense and exersizes due diligence there
will be no cross contamination. I typically do all my meat prepping
in my kitchen sink. Before beginning I scrub my sink, and immediately
upon finishing I scrub it again. I place a plastic board in my sink
and work on that. Prepped and washed meat then goes directly into a
waiting glass dish lined with paper towels. I have two Pyrex baking
pans that I use for this chore, one large round one, and a larger
rectangular one... I don't use them for anything else but prepping raw
meat, I never bake in glass. When done with the plastic board and
glassware they go into the dishwasher. There is no cross
contamination... the only folks who will cause cross contamination
from washing meat are those who don't know how to wash their own ass,
really.... yoose all with the shit stained undies, yoose know who you
are... bocci players! hehe

There's far more chance for cross contamination from building a ham
and cheese sandwich than from washing a couple porterhouse.... sliced
meats from the deli offers the greatest opportunity for cross (and
direct) contamintion, and from the greatest variety of pathogens...
deli salads, I don't even want to go there. And anyone who partakes
of salad bars and buffets need to just shut their mouths.

Sheldon

"Omelet" > wrote in message
news
>>
>>
>> I rinse greens that I will eat uncooked, and do my vinegar spray routine
>> with them;
>>
>> but for a huge bag of Costco spinach, I guess I throw caution to the wind
>> and don't rinse them; just put one-after-another batch in a pot of
>> boiling
>> water for 2 minutes, put in a colander, drain, cool and freeze in
>> portions.
>> Dee Dee
>
> If you are cooking it, it's generally not an issue.
> I like to serve baby spinach in salads.
>
> Raw.
> --
> Peace, Om

Something happened to my system? I know not what. The last two years I have
not been able to eat any raw greens, very sad to say. They will not digest
and my head will be hovering over a wastebasket or toilet bowls for at least
2 hours. Not a pretty site. I've given up -- yes, there is nothing better
than a fine bed of spinach.
Envious,
Dee Dee

"Omelet" > wrote in message
news
> I think that paranoia can be a mental illness when it comes to food
> sometimes. ;-)
> --
> Peace, Om

Call in the guys with the straight jackets. Here is my phone number: ----
:-)))
Dee Dee

"Dee Dee" > wrote in message
...
>
> Something happened to my system? I know not what. The last two years I
> have not been able to eat any raw greens, very sad to say. They will not
> digest and my head will be hovering over a wastebasket or toilet bowls for
> at least 2 hours. Not a pretty site. I've given up -- yes, there is
> nothing better than a fine bed of spinach.

Awwww poor Dee Dee

Hugssssssssssssssss

"Sheldon" > wrote in message
oups.com...
And anyone who partakes of salad bars and buffets need to just shut their
mouths.

I have to agree with this. I will not touch anything from an open buffet
or bar(((

"Ophelia" wrote:
> "Sheldon" wrote:
>
> And anyone who partakes of salad bars and buffets need to just > shut their mouths.
>
> I have to agree with this. I will not touch anything from an open buffet
> or bar(((

Restaurant food is already bad, but then they let the pubic play with
it.. if that ain't adding insult to injury.... and the plebian masses
just scoff it down.

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news >
> >>
> >>
> >> I rinse greens that I will eat uncooked, and do my vinegar spray routine
> >> with them;
> >>
> >> but for a huge bag of Costco spinach, I guess I throw caution to the wind
> >> and don't rinse them; just put one-after-another batch in a pot of
> >> boiling
> >> water for 2 minutes, put in a colander, drain, cool and freeze in
> >> portions.
> >> Dee Dee
> >
> > If you are cooking it, it's generally not an issue.
> > I like to serve baby spinach in salads.
> >
> > Raw.
> > --
> > Peace, Om
>
> Something happened to my system? I know not what. The last two years I have
> not been able to eat any raw greens, very sad to say. They will not digest
> and my head will be hovering over a wastebasket or toilet bowls for at least
> 2 hours. Not a pretty site. I've given up -- yes, there is nothing better
> than a fine bed of spinach.
> Envious,
> Dee Dee

Hoo. Not good.
You checked with a gastroenterologist about this? They might have some
suggestions.
--
Peace, Om

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

"Omelet" > wrote in message
news
> In article <HF7zi.11595$563.7357@trndny08>,
> "Julie Bove" > wrote:
>
>> I don't wash and I am super careful about cross contamination. With food
>> allergies, you have to be. I generally only buy boneless, skinless
>> chicken
>> breasts. If I have to cut them up, I use a paper plate on top of my
>> cutting
>> board and I try not to touch the chicken with my hands. I don't wash
>> meat
>> either.
>
> How do you cut it up without touching it?
> Lately, I've started wearing latex gloves to cut up poultry, but only
> because it helps me get a better grip on it.

With kitchen shears, usually. Or I will slip a plastic bag over my hand if
I have to but I try not to do that. Touching meat and poultry just skeeves
me out.
>
> I started using gloves to mix ground meats and sausages with recipes
> ages ago. I just don't like getting cold grease on my hands.

Me either. Eeeeeew.
>
>>
>> Vegetables, I wash. No longer buy the bagged prewashed greens after the
>> e-coli scare.
>>
>> But pasta in hot tap water? Eeeew, no. Maybe if I had an Insinkerator,
>> but
>> I don't. I did that when I was much younger. But I didn't know then
>> about
>> the chemicals that can come out in the hot water. But come to think of
>> it,
>> we are washing dishes in hot water, so... Hmmm...
>
> I think that paranoia can be a mental illness when it comes to food
> sometimes. ;-)

Yep.

"Omelet" > wrote in message
news
>>
>> I remember buying canned bacon. You had to rinse it in hot water to get
>> the
>> pieces apart. It actually tasted fine once it was cooked.
>
>
> We used to use canned bacon for camping as it kept better than trying to
> keep it raw in a cooler. :-) Mom never rinsed it.

Hmmm... Never tried not rinsing it.

Can you eat buy canned bacon any more?

In article <KGrzi.10161$wr3.10016@trndny04>,
"Julie Bove" > wrote:

> > How do you cut it up without touching it?
> > Lately, I've started wearing latex gloves to cut up poultry, but only
> > because it helps me get a better grip on it.
>
> With kitchen shears, usually. Or I will slip a plastic bag over my hand if
> I have to but I try not to do that. Touching meat and poultry just skeeves
> me out.

Make it easy on yourself. Disposable Latex gloves are REALLY cheap in
the paint section at Lowes. <G>

Also handy for some of the dirtier housecleaning chores.

> >
> > I started using gloves to mix ground meats and sausages with recipes
> > ages ago. I just don't like getting cold grease on my hands.
>
> Me either. Eeeeeew.

Been especially nice for sausage making.

> >
> > I think that paranoia can be a mental illness when it comes to food
> > sometimes. ;-)
>
> Yep.

;-D
--
Peace, Om

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

In article <EHrzi.5189$nB3.983@trndny02>,
"Julie Bove" > wrote:

> "Omelet" > wrote in message
> news >
> >>
> >> I remember buying canned bacon. You had to rinse it in hot water to get
> >> the
> >> pieces apart. It actually tasted fine once it was cooked.
> >
> >
> > We used to use canned bacon for camping as it kept better than trying to
> > keep it raw in a cooler. :-) Mom never rinsed it.
>
> Hmmm... Never tried not rinsing it.
>
> Can you eat buy canned bacon any more?

I've not looked for it for years.
We've not camped since a couple of years before mom died.
It was not handy (or safe) to drag an oxygen tank around the last couple
of years of her life. <sigh>

Neither dad nor I have wanted to camp since then.

Lets see. Just did some googling and looks like it's still out there.
I'd have to look for it at the store.
--
Peace, Om

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On Thu, 23 Aug 2007 21:59:04 -0500, Omelet >
rummaged among random neurons and opined:

>Make it easy on yourself. Disposable Latex gloves are REALLY cheap in
>the paint section at Lowes. <G>
>
>Also handy for some of the dirtier housecleaning chores.

As a military brat I learned early that if you want to save your hands
when you move house, use disposable gloves to unpack. Handling all
that paper when you unpack just trashes your nails and skin, as it
dehydrates like crazy.

We just moved offices and my boss asked me if I was just trying to
keep from leaving fingerprints...

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On 2007-08-25, Steve Wertz > wrote:

> You need to find a good brand of olives. Even the
> anchovy-stuffed olives have way less salt than, say, those
> "Mario's" crap.

Here's a good source:

http://www.sbolive.com/

Kinda pricey, but the quality is second to none. Looks like online
prices are pretty good compared to brick/mortar sales. I've never
tried the anchovy olives, but their large martini olives are
unsurpassable, despite the $4+ price in supers. This looks like a
freakin' steal and I'll be ordering same:

http://tinyurl.com/2q6uou

nb

In article >,
Steve Wertz > wrote:

> On Thu, 23 Aug 2007 10:43:18 -0500, Omelet wrote:
>
> > It removes a LOT of the salt and makes them far more edible.
> > I love the flavor of green olives but purchased "as is", they are WAY
> > too salty!
>
> You need to find a good brand of olives. Even the
> anchovy-stuffed olives have way less salt than, say, those
> "Mario's" crap.
>
> -sw

If I can make the cheap ones taste good... ;-)
Nothing wrong with that.

Anchovies, for the most part, are WAY too salty.
I soak those too and save the soak in the freezer.

I'm suffering enough right now and having to use diuretics because I
bought a ham 3 days ago and have been living off of it. <sigh> My
fingers feel like sausages from the water retention.

I'm VERY sensitive to both the flavor and the effects of salt!

But I do love Smithfield ham... It was a bit expensive tho' at $1.39 per
lb.
--
Peace, Om

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

On Aug 25, 12:21?pm, Omelet > wrote:
> In article >,
> Steve Wertz > wrote:
>
> > On Thu, 23 Aug 2007 10:43:18 -0500, Omelet wrote:
>
> > > It removes a LOT of the salt and makes them far more edible.
> > > I love the flavor of green olives but purchased "as is", they are WAY
> > > too salty!
>
> > You need to find a good brand of olives. Even the
> > anchovy-stuffed olives have way less salt than, say, those
> > "Mario's" crap.
>
> > -sw
>
> If I can make the cheap ones taste good... ;-)
> Nothing wrong with that.
>
> Anchovies, for the most part, are WAY too salty.
> I soak those too and save the soak in the freezer.
>
> I'm suffering enough right now and having to use diuretics because I
> bought a ham 3 days ago and have been living off of it. <sigh> My
> fingers feel like sausages from the water retention.
>
> I'm VERY sensitive to both the flavor and the effects of salt!

If you *know* you have a health issue with salt and you're pigging out
on olives, anchovies, and ham you need to go soak your head... your
brain is pickled.

You need to make better choices.

Sheldon

In article .com>,
Sheldon > wrote:

> > I'm VERY sensitive to both the flavor and the effects of salt!
>
> If you *know* you have a health issue with salt and you're pigging out
> on olives, anchovies, and ham you need to go soak your head... your
> brain is pickled.
>
> You need to make better choices.
>
> Sheldon

<lol> I DON'T pig out on olives and anchovies. :-) I've eaten anchovies
maybe 3 times in my entire life, and purchase olives 3 or 4 times per
year. This is also the first ham I've purchased in at least a year.

I normally behave myself, but once in awhile, ya just gotta indulge.
Food is not just for the body. Sometimes it's for the soul...

The salt issue is why we eat so few canned goods and when I do, we get
the "no salt added" stuff, but fresh and fresh frozen is the usual rule.

I now make my OWN sausage to avoid that high salt issue.

Unfortunately, I have yet to fine a low salt ham.
--
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
>
> I'm suffering enough right now and having to use diuretics because I
> bought a ham 3 days ago and have been living off of it. <sigh> My
> fingers feel like sausages from the water retention.
>
> I'm VERY sensitive to both the flavor and the effects of salt!
>
> But I do love Smithfield ham... It was a bit expensive tho' at $1.39 per
> lb.
> --
> Peace, Om

I try to keep my ham/pork at a minimum. On one of my grandmother's farms,
they preferred pork for meat, and to sell the milk from cows instead of
butchering. I'm just not that fond of pork, although I do like pulled pork
and char-su.

This was my last morning of eating out for the past -- how long has it
been -- weeks. The evening of the 23rd we went to a somewhat "local"
restaurant that was new to us.

As an appetizer, I had something that looked like a gordito, but she said
it was a homemade tortilla filled with their cheese. I've never seen a
tortilla or a gordito that looked like this, but I googled-images and found
one. Very greasy looking and thickish. With my enchiladas (1 green, 1 red
sauce) she warned me that the green tomatillo was hot/spicy. It was normal
and didn't taste much different than what is normal. The red sauce actually
hotter, tasting like Hatch chili was used.

But what was different that I'd not had before was what the man who came out
from the kitchen and described the cabbage slaw with a dab of tortilla-type
salsa on top as a 'repollo.' From looking it up, I see that it was probably
a cortida de repollo. But no recipe I saw reflected the color of this
particular cabbage slaw which looked to me like it was soaked also in an
annato. Quite tasty, as I love cabbage in all forms. DH had an open-faced
soft taco with cabbage/lettuce and steak as an aside with his regular meal.

The beans were very dark red - I'd never seen them that dark. Darker than
red kidney beans, not spicy, so I was wondering what they put in them to
make them so dark.

The rice seemed to be a type of Uncle Ben's, but yellow with some tiny-tiny
vegs in it. Very slippery with oil. Perhaps a boxed type.

All this explanation to say that later that night my ankles and feet were so
swollen -- they tend to swell slightly when riding distances in a car --
that it was a little frightening -- nothing like this before. On the back
of my leg above the ankle, it was puffed out.

So glad that I have on hand for my daily dose of HCTZ for high blood
pressure. For those who care to know how much it costs me to control my
blood pressure? 67 cents a month (using insurance).

Dee Dee

In article >,
"Dee Dee" > wrote:

> All this explanation to say that later that night my ankles and feet were so
> swollen -- they tend to swell slightly when riding distances in a car --
> that it was a little frightening -- nothing like this before. On the back
> of my leg above the ankle, it was puffed out.

I understand totally. :-)
We do pay for indulgences...

I get it worse in my face and hands, but do feel it in my feet sometimes
as it will make my shoes feel tight.

>
> So glad that I have on hand for my daily dose of HCTZ for high blood
> pressure. For those who care to know how much it costs me to control my
> blood pressure? 67 cents a month (using insurance).
>
> Dee Dee

I take Torosemide.
Our "new" insurance at work is trying to force us to use mail order so
will not pay if we don't. Therefore my Generic Torosemide costs me
$20.00 per month and only because my Pharmacist cuts me a price deal due
to the situation.

I'm willing to pay it. I HATE mail order! It's a PITA and I don't trust
it.
--
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 >,
> "Dee Dee" > wrote:
>
>> All this explanation to say that later that night my ankles and feet were
>> so
>> swollen -- they tend to swell slightly when riding distances in a car --
>> that it was a little frightening -- nothing like this before. On the
>> back
>> of my leg above the ankle, it was puffed out.
>
> I understand totally. :-)
> We do pay for indulgences...
>
> I get it worse in my face and hands, but do feel it in my feet sometimes
> as it will make my shoes feel tight.
>
>>
>> So glad that I have on hand for my daily dose of HCTZ for high blood
>> pressure. For those who care to know how much it costs me to control my
>> blood pressure? 67 cents a month (using insurance).
>>
>> Dee Dee
>
> I take Torosemide.
> Our "new" insurance at work is trying to force us to use mail order so
> will not pay if we don't. Therefore my Generic Torosemide costs me
> $20.00 per month and only because my Pharmacist cuts me a price deal due
> to the situation.
>
> I'm willing to pay it. I HATE mail order! It's a PITA and I don't trust
> it.
> --
> Peace, Om

I get mad over being required to use Medicare. I wouldn't even complain
about their charging me each month, if they would allow me to have my own
private insurance. Today I paid a bill of $89 for a procedure on a bill of
$175. If I were allowed to only have my own private insurance, I would have
paid $35, as it was previously to medicare.

Not only does medicare take out money each month, but they will disallow
certain procedures, thus my own secondary insurance will not allow it, and
it will have to go up on appeal if I want any of it paid. This indeed is a
PITA.

I have been wondering lately what medications are "made in China." I would
also wonder about mail order if I were coerced to use it.

Dee Dee

In article >,
"Dee Dee" > wrote:

> I get mad over being required to use Medicare. I wouldn't even complain
> about their charging me each month, if they would allow me to have my own
> private insurance. Today I paid a bill of $89 for a procedure on a bill of
> $175. If I were allowed to only have my own private insurance, I would have
> paid $35, as it was previously to medicare.

Hm.
You can't have both? I did not know that.

>
> Not only does medicare take out money each month, but they will disallow
> certain procedures, thus my own secondary insurance will not allow it, and
> it will have to go up on appeal if I want any of it paid. This indeed is a
> PITA.
>
> I have been wondering lately what medications are "made in China." I would
> also wonder about mail order if I were coerced to use it.
>
> Dee Dee

Yep.

I'll just pay for drugs that I know work!
I need my torosemide and Thyroid meds.
--
Peace, Om

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

On Aug 23, 12:57 pm, Sheldon > wrote:
> "Dee Dee" wrote:
>
> > Beef, I pat dry with a paper towel. Good grade hamburger, I squeeze out the
> > blood if there is any - don't ask why, don't know -

I certainly agree with Sheldon's remarks about hamburger meat. I
haven't bought any for a decade, perhaps two; but the blood I was
referring to some that I recently couldn't refuse buying at Costco

http://www.dakotabeefcompany.com/Why.../producers.php

I bought AFAICR 3 boxes of 4# each of it, and it was bloody each time
I thawed a lb. or two; hence my remark - not one of great
experience. I made some chili, lasagna meat sauce, bologonese meat
sauce, some hamburgers so far - maybe something else. Actually I had
forgotten what one does use ground meat for.

I believe I have 3 one-lb. packages left. Even though it doesn't
make me wretch, it is fairly good tasting for ground meat - not
gamey. I will certainly use the rest of it, but probably just cook
them all as hamburgers, then freeze.

It will probably be a long time again before I buy more hamburger.

And anyone who partakes
> of salad bars and buffets need to just shut their mouths.
>
> Sheldon

The last time I joined in at the salad bar was at FoxWoods Casino with
f-i-l. Since I don't go to FoxWoods anymore, I will not be eating at
any salad bars and buffets.

Agreed 'again with Sheldon' -- how can that happen?
Dee Dee

On Aug 26, 4:39 am, Omelet > wrote:
> In article >,
> "Dee Dee" > wrote:
>
> > I get mad over being required to use Medicare. I wouldn't even complain
> > about their charging me each month, if they would allow me to have my own
> > private insurance. Today I paid a bill of $89 for a procedure on a bill of
> > $175. If I were allowed to only have my own private insurance, I would have
> > paid $35, as it was previously to medicare.
>
> Hm.
> You can't have both? I did not know that.

I should have said, "... if Medicare would allow me to have ONLY my
private insurance, I would be willing to pay the cost of the Medicare
plan and not have Medicare as the primary insurance. But that is not
allowed.
Dee Dee

Yes, you can have both. There lies the rub.

Dee Dee

On Aug 23, 3:57 pm, Omelet > wrote:
> In article >,
> "Dee Dee" > wrote:
>
>
>
>
>
> > "Omelet" > wrote in message
> >news
>
> > >> I rinse greens that I will eat uncooked, and do my vinegar spray routine
> > >> with them;
>
> > >> but for a huge bag of Costco spinach, I guess I throw caution to the wind
> > >> and don't rinse them; just put one-after-another batch in a pot of
> > >> boiling
> > >> water for 2 minutes, put in a colander, drain, cool and freeze in
> > >> portions.
> > >> Dee Dee
>
> > > If you are cooking it, it's generally not an issue.
> > > I like to serve baby spinach in salads.
>
> > > Raw.
> > > --
> > > Peace, Om
>
> > Something happened to my system? I know not what. The last two years I have
> > not been able to eat any raw greens, very sad to say. They will not digest
> > and my head will be hovering over a wastebasket or toilet bowls for at least
> > 2 hours. Not a pretty site. I've given up -- yes, there is nothing better
> > than a fine bed of spinach.
> > Envious,
> > Dee Dee
>
> Hoo. Not good.
> You checked with a gastroenterologist about this? They might have some
> suggestions.
> --
> Peace, Om
>