Nancy2 > wrote:
> On Sep 2, 5:23 pm, "Dimitri" > wrote:
>> "Nancy2" > wrote in message
>>
>> ...
>>
>>
>>
>>> Corse its safe, if it wasnt they wouldnt be selling it. There is a
>>> significant taste difference
>>> tho. And there may well be a significant difference in how tender
>>> the meat is too.
>>
>> I think you give the sellers more credit than they deserve.
>> Everybody's tolerance is different; I cannot eat beef older than a
>> couple days; it makes me sick as a dog.
>>
>> I never buy old meat, regardless of the purveyor. OTOH, I don't buy
>> much red meat anymore, anyway.
>>
>> N.
>>
>> Now the question is " How well do you tolerate an aged steak?"
>>
>> Dimitri
>
> I don't eat much red meat anymore, like I said.

Then why should anyone take any notice of your comments ?

I get it, you just love the sound of your own voice.

"Rod Speed" > ha scritto nel messaggio
...
> Nancy2 > wrote:


>>> I never buy old meat, regardless of the purveyor. OTOH, I don't buy
>>> much red meat anymore, anyway.
>>>
>>> N.
>>>
>>> Now the question is " How well do you tolerate an aged steak?"
>>>
>>> Dimitri
>>
>> I don't eat much red meat anymore, like I said.
>
> Then why should anyone take any notice of your comments ?
>
> I get it, you just love the sound of your own voice.

Please oh please tell me the name of your charm school?

In article .net>,
Blinky the Shark > wrote:

> Omelet wrote:
>
> > In article >,
> > "Dimitri" > wrote:
> >
> >> I use the "SHORT CODE" ( at the sell by date) marked down meat all the
> >> time
> >> & have for years.
> >>
> >> Dimitri
> >
> > If I purchase marked down meat (reduced for "quick sale"), I'll never
> > freeze it. I will cook it the same day so only purchase enough for
> > quick use.
>
> I'll eat some that day or the next, having frozen the rest. I'm still
> here. That my not be true tomorrow, of course.

Heh! I don't worry about toxicity so much as flavor. ;-)

Native Americans used to consider tender "well aged" meat a gourmet item.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Giusi" > wrote
>
> Please oh please tell me the name of your charm school?

He used to be simply obnoxious, but now I believe he has crossed the line
into some sort of mental illness. Careful, he has a gun.

In article >,
"cybercat" > wrote:

> "Giusi" > wrote
> >
> > Please oh please tell me the name of your charm school?
>
> He used to be simply obnoxious, but now I believe he has crossed the line
> into some sort of mental illness. Careful, he has a gun.

I doubt he's dangerous! Same here.

Are you really that scared of an impotent hunk of iron? Sheesh!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"cybercat" > ha scritto nel messaggio
...
>
> "Giusi" > wrote
>>
>> Please oh please tell me the name of your charm school?
>
> He used to be simply obnoxious, but now I believe he has crossed the line
> into some sort of mental illness. Careful, he has a gun.

He needs a satellite as well to hit me here.
>
>

On Sep 3, 2:14*pm, "Rod Speed" > wrote:
> Nancy2 > wrote:
> > On Sep 2, 5:23 pm, "Dimitri" > wrote:
> >> "Nancy2" > wrote in message
>
> ....
>
> >>> Corse its safe, if it wasnt they wouldnt be selling it. There is a
> >>> significant taste difference
> >>> tho. And there may well be a significant difference in how tender
> >>> the meat is too.
>
> >> I think you give the sellers more credit than they deserve.
> >> Everybody's tolerance is different; I cannot eat beef older than a
> >> couple days; it makes me sick as a dog.
>
> >> I never buy old meat, regardless of the purveyor. OTOH, I don't buy
> >> much red meat anymore, anyway.
>
> >> N.
>
> >> Now the question is " How well do you tolerate an aged steak?"
>
> >> Dimitri
>
> > I don't eat much red meat anymore, like I said.
>
> Then why should anyone take any notice of your comments ?
>
> I get it, you just love the sound of your own voice.- Hide quoted text -
>
> - Show quoted text -

I don't recall anyone inviting you to be nasty and make ugly,
disparaging personal remarks about people you don't know. Take a hike
back to "alt-unpleasant-assholes-r-us," from whence you came.

N.

Blinky the Shark wrote:

> Omelet wrote:
>
> > In article >,
> > "Dimitri" > wrote:
> >
> >> I use the "SHORT CODE" ( at the sell by date) marked down meat all the
time
> >> & have for years.
> >>
> >> Dimitri
> >
> > If I purchase marked down meat (reduced for "quick sale"), I'll never
> > freeze it. I will cook it the same day so only purchase enough for
> > quick use.
>
> I'll eat some that day or the next, having frozen the rest. I'm still
> here. That my not be true tomorrow, of course.


Speaking of "sharks on ice":

http://ap.google.com/article/ALeqM5i...ACrCAD92SVUF80

"Man says he found dead shark in Lake Michigan
3 days ago

TRAVERSE CITY, Mich. (AP) - There's no telling what might turn up in Lake
Michigan.

Rich Fasi of Traverse City says he found a dead 2-foot shark in the water
while fishing on West Grand Traverse Bay on Wednesday.

The sal****er fish was a juvenile blacktip shark, George Burgess, director
of the Florida Program For Shark Research at the University of Florida, told
the Traverse City Record-Eagle.

Mark Tonello, a fisheries biologist from the Michigan Department of Natural
Resources, said someone might have caught the shark off the Atlantic Coast
and kept it on ice while bringing it to northern Michigan.

Another possibility is that the dead shark was dumped by someone who had
kept it as a pet, Tonello said.

Information from: Traverse City Record-Eagle,
http://www.record-eagle.com "

</>

Gregory Morrow wrote:

>
>
> Blinky the Shark wrote:
>
>> Omelet wrote:
>>
>> > In article >,
>> > "Dimitri" > wrote:
>> >
>> >> I use the "SHORT CODE" ( at the sell by date) marked down meat all the
> time
>> >> & have for years.
>> >>
>> >> Dimitri
>> >
>> > If I purchase marked down meat (reduced for "quick sale"), I'll never
>> > freeze it. I will cook it the same day so only purchase enough for
>> > quick use.
>>
>> I'll eat some that day or the next, having frozen the rest. I'm still
>> here. That my not be true tomorrow, of course.
>
>
> Speaking of "sharks on ice":
>
> http://ap.google.com/article/ALeqM5i...ACrCAD92SVUF80
>
> "Man says he found dead shark in Lake Michigan
> 3 days ago
>
> TRAVERSE CITY, Mich. (AP) - There's no telling what might turn up in Lake
> Michigan.
>
> Rich Fasi of Traverse City says he found a dead 2-foot shark in the water
> while fishing on West Grand Traverse Bay on Wednesday.

Yeah, I read that article somewhere. In truth, I've been to Traverse
City a few times, but I don't believe I procreated there. At least while
I was sober.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Nancy2 > wrote
> Rod Speed > wrote
>> Nancy2 > wrote
>>> Dimitri > wrote
>>>> Nancy2 > wrote

>>>>> Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
>>>>> tho. And there may well be a significant difference in how tender the meat is too.

>>>> I think you give the sellers more credit than they deserve.
>>>> Everybody's tolerance is different; I cannot eat beef older
>>>> than a couple days; it makes me sick as a dog.

>>>> I never buy old meat, regardless of the purveyor.
>>>> OTOH, I don't buy much red meat anymore, anyway.

>>>> Now the question is " How well do you tolerate an aged steak?"

>>> I don't eat much red meat anymore, like I said.

>> Then why should anyone take any notice of your comments ?

>> I get it, you just love the sound of your own voice.

> I don't recall anyone inviting you to be nasty and make ugly,
> disparaging personal remarks about people you don't know.

I don't recall anyone inviting you to comment on anything at all, ever.

> Take a hike back to "alt-unpleasant-assholes-r-us," from whence you came.

Go and **** yourself, you stupid pig ignorant silly cow.

As an indicator of whether borderline-out of date meat is dodgy or
not, I find that in the case of prepacked meat, if the plastic see-
through top is bulging then the meat is on it's way out. generally
when such meat is opened it stinks too.
-B

On Sep 2, 5:21*pm, SoCalMike > wrote:
> Seerialmom wrote:
> > On Sep 2, 4:03 pm, val189 > wrote:
> >> It has been rumored that supermarkets use chickens past the pull-date
> >> for their rotiss chickens. *The price alone steers me away from 'em.
>
> > They sell way too many of those chickens (in general, mind you) to be
> > "old" chickens. *I tended to buy mine at Costco, and they go almost as
> > fast as they're put into the warming trays.
>
> The ones Costco uses are quite different from the 2-pack of whole fryers
> they sell. The rotisserie chickens are larger (3lb *after* cooking) and
> are brined in a sugar/salt/seasoning solution.

Mighty tasty, too Definitely better than the Sam's Club chickens.

On Sep 2, 4:03 pm, val189 > wrote:
> It has been rumored that supermarkets use chickens past the pull-date
> for their rotiss chickens. The price alone steers me away from 'em.



I've worked in a deli for 18 years now. We have never used the
chickens from the meat department.They do not weigh the same, so even
if we wanted to, they would not represent the weight and ingredients
(doesn't have the seasoning ours come with). And that would be false
advertising. We take our used fryer oil and chicken grease to a barrel
that is stored in the meat department. They have 2 barrels there for
the meat department for the cuts of fat and old meats that did not
sell. They go to a recycle place that pays for it.


Our deli chickens are ordered specifically for the deli and come 8 in
a case, and have for the last 17 years that we have sold hot food.
They used to come frozen. It has been years since they switched to
fresh, never frozen chickens. We sell about 7 cases on a typical day.
They sell so well that we have to cook extra chickens to cut up for
our chicken salad. And when we do our special sale for $5 each, we
sell about 220 of them in a single day.

They don't have time to get old.

As for the claim about seasoning to cover the smell... The seasoning
is on the chickens when they come in. It isn't added to cover a smell.
It helps the chicken brown nicely and gives a nice mild flavor.

I have some sympathy with Sue Palindrome's point of view. Food at or past
its sell-by date is good exercise for your immune system.

On Sep 3, 5:50*pm, "Rod Speed" > wrote:
> Nancy2 > wrote
>
>
>
>
>
> > Rod Speed > wrote
> >> Nancy2 > wrote
> >>> Dimitri > wrote
> >>>> Nancy2 > wrote
> >>>>> Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
> >>>>> tho. And there may well be a significant difference in how tender the meat is too.
> >>>> I think you give the sellers more credit than they deserve.
> >>>> Everybody's tolerance is different; I cannot eat beef older
> >>>> than a couple days; it makes me sick as a dog.
> >>>> I never buy old meat, regardless of the purveyor.
> >>>> OTOH, I don't buy much red meat anymore, anyway.
> >>>> Now the question is " How well do you tolerate an aged steak?"
> >>> I don't eat much red meat anymore, like I said.
> >> Then why should anyone take any notice of your comments ?
> >> I get it, you just love the sound of your own voice.
> > I don't recall anyone inviting you to be nasty and make ugly,
> > disparaging personal remarks about people you don't know.
>
> I don't recall anyone inviting you to comment on anything at all, ever.
>
> > Take a hike back to "alt-unpleasant-assholes-r-us," from whence you came.
>
> Go and **** yourself, you stupid pig ignorant silly cow.- Hide quoted text -
>
> - Show quoted text -

Wow, another stunning demonstration of the power of elegant,
intelligent language usage. Did you learn those skills at home? I'd
like to compliment your parents.

N.

Nancy2 wrote:

>Wow, another stunning demonstration of the power of elegant,
>intelligent language usage. Did you learn those skills at home? I'd
>like to compliment your parents.
>
>N.
>
>

You really need to just filter him. He's a renown troll.

In article >,
clams_casino > wrote:

> Nancy2 wrote:
>
> >Wow, another stunning demonstration of the power of elegant,
> >intelligent language usage. Did you learn those skills at home? I'd
> >like to compliment your parents.
> >
> >N.
> >
> >
>
> You really need to just filter him. He's a renown troll.

And not just on THIS list.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

> You really need to just filter him. *He's a renown troll.

Good idea, thanks. I just often wonder what some of these posters'
parents and grandparents would think if they could see what their
offspring write on Usenet....

N.

Nancy2 > wrote
> Rod Speed > wrote
>> Nancy2 > wrote
>>> Rod Speed > wrote
>>>> Nancy2 > wrote
>>>>> Dimitri > wrote
>>>>>> Nancy2 > wrote

>>>>>>> Corse its safe, if it wasnt they wouldnt be selling it. There
>>>>>>> is a significant taste difference tho. And there may well be a
>>>>>>> significant difference in how tender the meat is too.

>>>>>> I think you give the sellers more credit than they deserve.
>>>>>> Everybody's tolerance is different; I cannot eat beef older
>>>>>> than a couple days; it makes me sick as a dog.

>>>>>> I never buy old meat, regardless of the purveyor.

>>>>>> OTOH, I don't buy much red meat anymore, anyway.

>>>>>> Now the question is " How well do you tolerate an aged steak?"

>>>>> I don't eat much red meat anymore, like I said.

>>>> Then why should anyone take any notice of your comments ?

>>>> I get it, you just love the sound of your own voice.

>>> I don't recall anyone inviting you to be nasty and make ugly,
>>> disparaging personal remarks about people you don't know.

>> I don't recall anyone inviting you to comment on anything at all, ever.

>>> Take a hike back to "alt-unpleasant-assholes-r-us," from whence you came.

>> Go and **** yourself, you stupid pig ignorant silly cow.

> Wow, another stunning demonstration of the power of elegant,
> intelligent language usage. Did you learn those skills at home?
> I'd like to compliment your parents.

See above on loving the sound of your own voice.

GB > wrote:

> I have some sympathy with Sue Palindrome's point of view. Food at or past its sell-by date is good exercise for your
> immune system.

Nope, because whether the food is past the sell by date has absolutely NOTHING to do with your immune system.

In article >,
"Rod Speed" > wrote:

> GB > wrote:
>
> > I have some sympathy with Sue Palindrome's point of view. Food at or past
> > its sell-by date is good exercise for your
> > immune system.
>
> Nope, because whether the food is past the sell by date has absolutely
> NOTHING to do with your immune system.

Oh BS!!!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Omelet > wrote
> Rod Speed > wrote
>> GB > wrote

>>> I have some sympathy with Sue Palindrome's point of view. Food at
>>> or past its sell-by date is good exercise for your immune system.

>> Nope, because whether the food is past the sell by date
>> has absolutely NOTHING to do with your immune system.

> Oh BS!!!

Fraid so. Nothing to do with 'germs'

On Wed, 03 Sep 2008 12:11:51 -0700, Blinky the Shark wrote:

> Omelet wrote:
>
>> In article >,
>> "Dimitri" > wrote:
>>
>>> I use the "SHORT CODE" ( at the sell by date) marked down meat all the time
>>> & have for years.
>>>
>>> Dimitri
>>
>> If I purchase marked down meat (reduced for "quick sale"), I'll never
>> freeze it. I will cook it the same day so only purchase enough for
>> quick use.
>
> I'll eat some that day or the next, having frozen the rest. I'm still
> here. That my not be true tomorrow, of course.

i think you'll be o.k. if you lay off the surfers. they eat all kinds of
weird shit.

your pal,
blake

blake murphy wrote:

> On Wed, 03 Sep 2008 12:11:51 -0700, Blinky the Shark wrote:
>
>> Omelet wrote:
>>
>>> In article >,
>>> "Dimitri" > wrote:
>>>
>>>> I use the "SHORT CODE" ( at the sell by date) marked down meat all the time
>>>> & have for years.
>>>>
>>>> Dimitri
>>>
>>> If I purchase marked down meat (reduced for "quick sale"), I'll never
>>> freeze it. I will cook it the same day so only purchase enough for
>>> quick use.
>>
>> I'll eat some that day or the next, having frozen the rest. I'm still
>> here. That my not be true tomorrow, of course.
>
> i think you'll be o.k. if you lay off the surfers. they eat all kinds of
> weird shit.

On the positive side, they're brined.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Thu, 4 Sep 2008 10:42:12 -0700 (PDT), Nancy2 wrote:

>> You really need to just filter him. *He's a renown troll.
>
> Good idea, thanks. I just often wonder what some of these posters'
> parents and grandparents would think if they could see what their
> offspring write on Usenet....
>
> N.

i wouldn't assume they know how to read...

your pal,
blake

On Sep 2, 2:05*pm, TFM® > wrote:
> "john d hamilton" > wrote in ...
>
>
>
>
>
> > As we know some people have a greater density of taste buds built into
> > their tongues. *I have less, but my wife and son have more than i do and
> > they can detect subtle food flavours that I cannot.
>
> > Tescos in North London U.K. sometime do meat in their 'reduced price'
> > section. *The other day I got some really good beef and lamb which was
> > slightly 'darker' coloured from this section at about 1/4 of the normal
> > price. *I fried it up and enjoyed it and put the rest in the freezer.
>
> > Other members of the family thought this was truly awful. *My view is that
> > although if you smell it closely, it is different; *but that it is
> > basically just a bit of *oxizidation* and it does not effect the taste.
> > Years ago they used to hang up 'game' outside for weeks.
>
> > Views on this really seem to divide people. But I cannot believe that a
> > big store like Tesco would continue to sell this very slightly off
> > coloured meat, if it represented any health risk.
> > Any comments on this please, whether one can safetly consume such meat?
>
> "Reduced for quick sale" is my favorite cut of meat. *I've eaten it for
> decades.
>
> If it stinks when you open it, let it breathe a while. *If it still stinks
> after a few minutes, you be the judge. *I've had a lot of 'fresh' cryovaced
> meat stink like hell right out of the package but then smell fresh as a
> daisy minutes later.
>
> I just finished eating some questionable ground lamb. *First time I've ever
> had it. *I'll update tomorrow if I become ill.
>
> Also, I've had fresh smelling meat emit a stench from Hell once I started
> cooking it. *It's only happened a couple of times, but it went into the
> trash immediately.
>
> TFM®- Hide quoted text -
>
> - Show quoted text -

The stores around here allow you to return bad meat so if it stinks
just take it back.

On Sep 2, 5:02 pm, Dave Smith > wrote:
> Dimitri wrote:
>
> >> Other members of the family thought this was truly awful. My view is
> >> that although if you smell it closely, it is different; but that it
> >> is basically just a bit of *oxizidation* and it does not effect the
> >> taste. Years ago they used to hang up 'game' outside for weeks.
>
> > Then again people used to die at 30 from natural causes Including
> > parasites.
>
> Then again, a lot of people used to live very long lives. My mothers
> ashes were interred in the cemetery of one of the older local churches
> and visiting her grave I usually end up walking around looking at the
> old grave markers. There are lots of infants and young people buried
> there, but there are a surprising number of people who lived well into
> their 80s and 90s. My sister in law is quite convinced that people of
> previous generations lived longer and that the average live expectancy
> is is skewed by infant mortality, childhood diseases, mothers dying
> during childbirth, farm or industrial accidents, but that once someone
> got past childhood and reproductive years they were likely to live a
> long life.

Also, a lot of ppl were prob. buried in potters fields, so a tramp
thru a cemetery doesn't give the big picture on longevity.

On Sep 2, 7:16 pm, Seerialmom > wrote:
> On Sep 2, 4:03 pm, val189 > wrote:
>
> > It has been rumored that supermarkets use chickens past the pull-date
> > for their rotiss chickens. The price alone steers me away from 'em.
>
> They sell way too many of those chickens (in general, mind you) to be
> "old" chickens.



But how can you know how old the chicken is just before it's rotissed?


I guess I didn't make that too clear. I meant that the chickens they
cook are purportedly ones that had gone past the 'sell by" date when
they're lying in the meat section.

Come to think of it, I don't entirely trust the 'sell by' date on ANY
meats to not have been changed by unscrupulous markets.

On Tue 02 Sep08 18:53, john d hamilton >
wrote in >:

> As we know some people have a greater density of taste buds
> built into their tongues. I have less, but my wife and son have
> more than i do and they can detect subtle food flavours that I
> cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced
> price' section. The other day I got some really good beef and
> lamb which was slightly 'darker' coloured from this section at
> about 1/4 of the normal price. I fried it up and enjoyed it and
> put the rest in the freezer.
>
> Other members of the family thought this was truly awful. My
> view is that although if you smell it closely, it is different;
> but that it is basically just a bit of *oxizidation* and it does
> not effect the taste. Years ago they used to hang up 'game'
> outside for weeks.
>
> Views on this really seem to divide people. But I cannot believe
> that a big store like Tesco would continue to sell this very
> slightly off coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume
> such meat?
>
>

You didn't see the TV documentary about 9 to 12 months ago which
featured Tesco and it's hygiene practises on the cold meat counter in
its Woodford branch.

On Wed 03 Sep08 00:08, Dave > wrote in
>:

>
> "john d hamilton" > wrote in message
> ...
>> [...]
> their
>> [...]
> can
>> [...]
> basically
>> [...]
> big
>> [...]
>
> Well, the supermarket my wife used to go to a lot, they would
> often have old meat tossed into a large bin, kind of like the
> cheapie dvd bins at wal-mart. Just random cuts of meat, mostly
> beef and mostly steaks of various quality. This bin was marked
> 4/$20, which was pretty good as some of the packages were steaks
> that sold for $10 or more per package. So if you picked meat
> out of the bin, you'd save 50% or better. All of the meat in
> this bin was within a day or two of the sell by date. (almost
> expired)
>
> My wife would often take advantage of this sale once or twice a
> month. We got some really good meat this way. There is no risk
> to your health, if the meat is cooked properly. But that's
> true, no matter how "old" the meat s. -Dave
>
>

Cooking should kill all bacteria but some bacteria are of the sort
which produce toxins.

If toxins have been produced before you get to cook the meat then
those toxins can survive cooking. EG staph aureus.

http://aggie-horticulture.tamu.edu/e...on/poison.html

"WM" > wrote in message
...
> On Tue 02 Sep08 18:53, john d hamilton >
> wrote in >:
>
>> As we know some people have a greater density of taste buds
>> built into their tongues. I have less, but my wife and son have
>> more than i do and they can detect subtle food flavours that I
>> cannot.
>>
>> Tescos in North London U.K. sometime do meat in their 'reduced
>> price' section. The other day I got some really good beef and
>> lamb which was slightly 'darker' coloured from this section at
>> about 1/4 of the normal price. I fried it up and enjoyed it and
>> put the rest in the freezer.
>>
>> Other members of the family thought this was truly awful. My
>> view is that although if you smell it closely, it is different;
>> but that it is basically just a bit of *oxizidation* and it does
>> not effect the taste. Years ago they used to hang up 'game'
>> outside for weeks.
>>
>> Views on this really seem to divide people. But I cannot believe
>> that a big store like Tesco would continue to sell this very
>> slightly off coloured meat, if it represented any health risk.
>> Any comments on this please, whether one can safetly consume
>> such meat?
>
> You didn't see the TV documentary about 9 to 12 months ago which
> featured Tesco and it's hygiene practises on the cold meat counter in
> its Woodford branch.

what happens at Woodford?

"john d hamilton" > wrote in message
...
> As we know some people have a greater density of taste buds built into
> their tongues. I have less, but my wife and son have more than i do and
> they can detect subtle food flavours that I cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced price'
> section. The other day I got some really good beef and lamb which was
> slightly 'darker' coloured from this section at about 1/4 of the normal
> price. I fried it up and enjoyed it and put the rest in the freezer.
>
> Other members of the family thought this was truly awful. My view is that
> although if you smell it closely, it is different; but that it is
> basically just a bit of *oxizidation* and it does not effect the taste.
> Years ago they used to hang up 'game' outside for weeks.
>
> Views on this really seem to divide people. But I cannot believe that a
> big store like Tesco would continue to sell this very slightly off
> coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume such meat?
>
>

Biologically speaking (and rather surprisingly for most people) rotten meat
is edible.

I know this is a bit distasteful but strictly speaking you can eat rotten
meat providing it is properly cooked.

Eskimos traditionally ate rotten meat including rotten fish and deliberately
stored the meat until it went off as they preferred the taste.

Paradoxically they regarded cheese or other milk derivatives as disgusting
and having gone off.


Stephen

Stephen Stewart wrote:

>
> Biologically speaking (and rather surprisingly for most people) rotten meat
> is edible.
>

What an asshole.

> I know this is a bit distasteful but strictly speaking you can eat rotten
> meat providing it is properly cooked.
>
> Eskimos traditionally ate rotten meat including rotten fish and deliberately
> stored the meat until it went off as they preferred the taste.
>

Yeah, and there was a series of botulism outbreaks resulting
from eating it. One being a Traditional preperation called "stink eggs".
In Canada people have died from it and the government got involved.
Rightfully so.

http://www.phac-aspc.gc.ca/publicat/.../dr2806ea.html

Do everyone a favor and shut the **** up.

In article >,
"Stephen Stewart" > wrote:

> "john d hamilton" > wrote in message
> ...
> > As we know some people have a greater density of taste buds built into
> > their tongues. I have less, but my wife and son have more than i do and
> > they can detect subtle food flavours that I cannot.
> >
> > Tescos in North London U.K. sometime do meat in their 'reduced price'
> > section. The other day I got some really good beef and lamb which was
> > slightly 'darker' coloured from this section at about 1/4 of the normal
> > price. I fried it up and enjoyed it and put the rest in the freezer.
> >
> > Other members of the family thought this was truly awful. My view is that
> > although if you smell it closely, it is different; but that it is
> > basically just a bit of *oxizidation* and it does not effect the taste.
> > Years ago they used to hang up 'game' outside for weeks.
> >
> > Views on this really seem to divide people. But I cannot believe that a
> > big store like Tesco would continue to sell this very slightly off
> > coloured meat, if it represented any health risk.
> > Any comments on this please, whether one can safetly consume such meat?
> >
> >
>
> Biologically speaking (and rather surprisingly for most people) rotten meat
> is edible.
>
> I know this is a bit distasteful but strictly speaking you can eat rotten
> meat providing it is properly cooked.
>
> Eskimos traditionally ate rotten meat including rotten fish and deliberately
> stored the meat until it went off as they preferred the taste.
>
> Paradoxically they regarded cheese or other milk derivatives as disgusting
> and having gone off.
>
>
> Stephen

Hence the practice of hanging meat for tenderization. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"RegForte" > wrote in message
...
> Stephen Stewart wrote:
>
>>
>> Biologically speaking (and rather surprisingly for most people) rotten
>> meat is edible.
>>
>
> What an asshole.

Don't know if they ate the asshole or not but I know that historically
Eskimos ate some very strange things.

>
>> I know this is a bit distasteful but strictly speaking you can eat rotten
>> meat providing it is properly cooked.
>>
>> Eskimos traditionally ate rotten meat including rotten fish and
>> deliberately stored the meat until it went off as they preferred the
>> taste.
>>
>
> Yeah, and there was a series of botulism outbreaks resulting
> from eating it. One being a Traditional preperation called "stink eggs".
> In Canada people have died from it and the government got involved.
> Rightfully so.
>
> http://www.phac-aspc.gc.ca/publicat/.../dr2806ea.html
>
> Do everyone a favor and shut the **** up.

Interesting article.

Do yourself a favour and try understanding it.

It states in both instances that these outbreaks were caused as a result of
the "anerobic environment created by using non-traditional storage methods".

It further states that "following the recent Alaskan outbreak, Centers for
Disease Control and Prevention (CDC) experiments were unable to detect
botulinum toxin in traditionally fermented salmon heads while botulinum
toxin was detected in salmon heads fermented in plastic buckets".

I don't think the Eskimos invented Tupperware and there's no traditional
Eskimo method of making glass jars or plastic containers so presumably
botulism wasn't a particular problem for the original natives. :-)


Stephen

Stephen Stewart wrote:

> Interesting article.
>
> Do yourself a favour and try understanding it.
>
> It states in both instances that these outbreaks were caused as a result of
> the "anerobic environment created by using non-traditional storage methods".
>
> It further states that "following the recent Alaskan outbreak, Centers for
> Disease Control and Prevention (CDC) experiments were unable to detect
> botulinum toxin in traditionally fermented salmon heads while botulinum
> toxin was detected in salmon heads fermented in plastic buckets".
>

Why am I not surprised that you're incapable of doing your own research.

"Native preparations" have been a cause of food poisoning for years.
Salmonella, botulism, and others.

I'll spell it out for you.

From the Centers for Disease Control website:

<http://www2.cdc.gov/phtn/botulism/who/who.asp>

Quote:

Almost all cases of botulism in Alaska are associated with Native foods like
- Fermented fish heads, also called "stinky heads"
- Fermented fish eggs, also called "stinky eggs"
- Fermented beaver tail
- Fermented seal flipper
- Fermented walrus flipper
- Fermented whale
- Seal oil
- Dried unsalted fish

More from the page:

Although preparing fermented food using traditional methods appears to be safer,
eating any fermented Native food has some risk of botulism

Other articles:

Botulism in Juneau Prompt Action Saves Lives
<http://www.epi.hss.state.ak.us/bulletins/docs/b1991_17.htm>

Native Food Preparation Fosters Botulism
<http://www.questia.com/googleScholar.qst;jsessionid=LGDLnxKzpJTJW11Jr5T3v 6t2XM7jkCHC1nhvy21GJzLWpcVvp1r8!745842718?docId=50 02173474>

Botulism
<http://www.health.alberta.ca/profess..._Botulism.pdf?

> I don't think the Eskimos invented Tupperware and there's no traditional
> Eskimo method of making glass jars or plastic containers so presumably
> botulism wasn't a particular problem for the original natives. :-)

That fits right in with the rest of your drivel.

WM >writes:
>Cooking should kill all bacteria but some bacteria are of the sort
>which produce toxins.

As lumps of meat and fillets begin to spoil from the outside, if you
have raw meat its surface can be washed and rubbed down under a
running tap, then patted dry on paper towels. This will remove light
spoilage (surface slime) before cooking. Always keep meat under
refrigeration while marinading.

Minced meat doesn't lend itself to this, so eating mince that is
past its best is not worth the risk.

>If toxins have been produced before you get to cook the meat then
>those toxins can survive cooking. EG staph aureus.
>
>http://aggie-horticulture.tamu.edu/e...on/poison.html
--
John Savage (my news address is not valid for email)

In article >,
John Savage > wrote:

> WM >writes:
> >Cooking should kill all bacteria but some bacteria are of the sort
> >which produce toxins.
>
> As lumps of meat and fillets begin to spoil from the outside, if you
> have raw meat its surface can be washed and rubbed down under a
> running tap, then patted dry on paper towels. This will remove light
> spoilage (surface slime) before cooking. Always keep meat under
> refrigeration while marinading.

Mom taught me to use a vinegar rinse on meat with surface spoilage/slime.
Always seems to work.

>
> Minced meat doesn't lend itself to this, so eating mince that is
> past its best is not worth the risk.

Agreed.

>
> >If toxins have been produced before you get to cook the meat then
> >those toxins can survive cooking. EG staph aureus.
> >
> >http://aggie-horticulture.tamu.edu/e...on/poison.html
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Omelet" > wrote in message
news
> In article >,
> "Peter" > wrote:
>
>> > Heh! Hope they were impressed...
>>
>>
>> I warned them when I got there that it was pretty rank and they may not
>> want
>> to open it where customers walk by. They seemed to trust that I was
>> not
>> trying to rip them off, didn't open the 5 bags, and gave me my refund.
>
> Smart thinking.
>
> Reminds me of the time I shipped some hatching eggs vis USPS priority
> mail...
>
> and it took 3 weeks for them to arrive rather than the promised 3 days.
>
> 2 trashbags were not enough according to the recipient. <g>
>
> First time I ever got an uncontested refund from the post office...
> --
> Peace! Om
>
> "If you don't read the newspaper you are uninformed; if you do read the
> newspaper you are misinformed." --Mark Twain

We once bought a chicken from Morrisons that once opened stunk like hell. We
phoned them up to question about a refund. Next thing Morrisons took our
address and delivered a replacement chicken within 30mins, and on a Sunday
afternoon.

--

Andee
~~~~~~~~~~~~~~~~
Join Wabbadabba and WIN
http://www.wabbadabba.com/join.aspx?friend=5L26425X7937

"RegForte" > wrote in message
...
> Stephen Stewart wrote:
>
>> Interesting article.
>>
>> Do yourself a favour and try understanding it.
>>
>> It states in both instances that these outbreaks were caused as a result
>> of the "anerobic environment created by using non-traditional storage
>> methods".
>>
>> It further states that "following the recent Alaskan outbreak, Centers
>> for Disease Control and Prevention (CDC) experiments were unable to
>> detect botulinum toxin in traditionally fermented salmon heads while
>> botulinum toxin was detected in salmon heads fermented in plastic
>> buckets".
>>
>
> Why am I not surprised that you're incapable of doing your own research.
>
> "Native preparations" have been a cause of food poisoning for years.
> Salmonella, botulism, and others.
>
> I'll spell it out for you.
>
> From the Centers for Disease Control website:
>
> <http://www2.cdc.gov/phtn/botulism/who/who.asp>
>
> Quote:
>
> Almost all cases of botulism in Alaska are associated with Native foods
> like
> - Fermented fish heads, also called "stinky heads"
> - Fermented fish eggs, also called "stinky eggs"
> - Fermented beaver tail
> - Fermented seal flipper
> - Fermented walrus flipper
> - Fermented whale
> - Seal oil
> - Dried unsalted fish
>
> More from the page:
>
> Although preparing fermented food using traditional methods appears to
> be safer,
> eating any fermented Native food has some risk of botulism
>
> Other articles:
>
> Botulism in Juneau Prompt Action Saves Lives
> <http://www.epi.hss.state.ak.us/bulletins/docs/b1991_17.htm>
>
> Native Food Preparation Fosters Botulism
> <http://www.questia.com/googleScholar.qst;jsessionid=LGDLnxKzpJTJW11Jr5T3v 6t2XM7jkCHC1nhvy21GJzLWpcVvp1r8!745842718?docId=50 02173474>
>
> Botulism
> <http://www.health.alberta.ca/profess..._Botulism.pdf?
>
>> I don't think the Eskimos invented Tupperware and there's no traditional
>> Eskimo method of making glass jars or plastic containers so presumably
>> botulism wasn't a particular problem for the original natives. :-)
>
> That fits right in with the rest of your drivel.

The OP's query and my response relate to adequately cooking meat that's
close to or even well beyond it's use by date and not fermented food.

It states in the first article you've cited that "All outbreaks of botulism
in Alaska have been traced to traditional Native fermented foods, such as
salmon heads, salmon eggs, beaver tail, white fish, seal blubber, whale, and
walrus".

Quite why you think this is relevant to the cooking of potentially rotten
meat is difficult to tell.

Do you think the OP is somehow fermenting his?

In any case the third article you've cited reiterates what I said originally
that if cooked properly the botulinum toxin is destroyed.

I'm sorry but I'm not prepared to dumb this down any further.

If you think you can find any evidence that rotten meat when cooked properly
can't be eaten then prove it.

I guarantee you you're wrong.


Stephen