In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > ChattyCathy > wrote:
> >
> >> I've always used a separate cutting board for raw meat, didn't have to
> >> read any rules to figure that one out.
> >
> > I just wash it well between uses.
> > I will most often cut the meat up last when prepping a recipe, but
> > that's generally because the meat goes in last!
> >
> > Made a pan of hash for dad this morning and cut up the onions first as
> > they had the longest cooking time, then the potato. I scrubbed off the
> > board then cut up the meat. The meat was pre-cooked tho' so that might
> > not count...
>
> I use a poly material flat mat that you just lay down on the counter to
> cut/slice every thing. Wash & dry like a regular dish.
>
> Bob

I just feel a cutting board is a cutting board.
I keep them clean. Just like any other "dish".
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Becca said...

> Guilty of breaking rule #3, separate cutting boards for meats &
> vegetables, and rule #9, never eat foods that have been left out for 2
> hours.
>
>
> Becca


I disobey all meat cooking temp requirements except all ground meats, except
free-range ground buffalo.

Andy

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> ChattyCathy > wrote:
>>>
>>>> I've always used a separate cutting board for raw meat, didn't have to
>>>> read any rules to figure that one out.
>>> I just wash it well between uses.
>>> I will most often cut the meat up last when prepping a recipe, but
>>> that's generally because the meat goes in last!
>>>
>>> Made a pan of hash for dad this morning and cut up the onions first as
>>> they had the longest cooking time, then the potato. I scrubbed off the
>>> board then cut up the meat. The meat was pre-cooked tho' so that might
>>> not count...
>> I use a poly material flat mat that you just lay down on the counter to
>> cut/slice every thing. Wash & dry like a regular dish.
>>
>> Bob
>
> I just feel a cutting board is a cutting board.
> I keep them clean. Just like any other "dish".

You got me there :-)

But does your cutting board weigh about one Oz?

Bob

Bob Muncie wrote:
>
> Omelet wrote:
> > In article >,
> > ChattyCathy > wrote:
> >
> >> I've always used a separate cutting board for raw meat, didn't have to
> >> read any rules to figure that one out.
> >
> > I just wash it well between uses.
> > I will most often cut the meat up last when prepping a recipe, but
> > that's generally because the meat goes in last!
> >
> > Made a pan of hash for dad this morning and cut up the onions first as
> > they had the longest cooking time, then the potato. I scrubbed off the
> > board then cut up the meat. The meat was pre-cooked tho' so that might
> > not count...
>
> I use a poly material flat mat that you just lay down on the counter to
> cut/slice every thing. Wash & dry like a regular dish.
>
> Bob

Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
or roll them into chutes or funnels as needed.

Pete C. wrote:
> Bob Muncie wrote:
>> Omelet wrote:
>>> In article >,
>>> ChattyCathy > wrote:
>>>
>>>> I've always used a separate cutting board for raw meat, didn't have to
>>>> read any rules to figure that one out.
>>> I just wash it well between uses.
>>> I will most often cut the meat up last when prepping a recipe, but
>>> that's generally because the meat goes in last!
>>>
>>> Made a pan of hash for dad this morning and cut up the onions first as
>>> they had the longest cooking time, then the potato. I scrubbed off the
>>> board then cut up the meat. The meat was pre-cooked tho' so that might
>>> not count...
>> I use a poly material flat mat that you just lay down on the counter to
>> cut/slice every thing. Wash & dry like a regular dish.
>>
>> Bob
>
> Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
> or roll them into chutes or funnels as needed.

Thanks Pete. I probably should have mentioned that as an advantage also.
After cutting the veggies or whatever, just pick up the mat, and
twist the sides up to direct the ingredients straight into the pan or pot.

Bob

wrote:
> On Jun 18, 11:11 pm, sf > wrote:
>> I got this in my email today. Sheesh, if breaking those rules are
>> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
> i believe i've broken all of these rules...maybe more than once.
>
> harriet & critters in azusa


Guilty also. I do wash my hands regularly, though.

gloria p

Omelet wrote:
> In article >,
> "Michael Kuettner" > wrote:
>
>> ChattyCathy wrote:
>>> sf wrote:
>>>>
>>>> I got this in my email today. Sheesh, if breaking those rules are
>>>> bad, I should be dead by this time.
>>>>
>>> http://www.eatingwell.com/health/hea...nts_of_food_sa
>>> fety.html
>>>>
>>> Yep, I should be dead by this time too.
>>>
>>> The egg rule cracked me up <eg>. I've been making real mayonnaise with
>>> raw eggs (laid by my chickens) for a good couple of years... I've
>>> *always* liked my eggs soft-boiled and my fried eggs with the yokes
>>> runny.
>> <snip>
>> That would be OK _if_ you wash your chickens in soapy water for at least
>> 20 seconds before they lay their eggs.
>>
>> Cheers,
>>
>> Michael Kuettner
>
> Nah. Mom always made home made mayo with our own chicken's eggs as well.
> Eggs always got washed before refrigerating them.
>
> What makes you think store bought chicken eggs are any more or less
> sanitary?

<sigh> I should have added a smiley -> ;-)
Do you get the joke now ?

Cheers,

Michael Kuettner

On Thu, 18 Jun 2009 23:11:52 -0700, sf > shouted from
the highest rooftop:

As many as I can get away with ...



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Sheldon wrote:

> Everyone who eats gets food poisoning several times a year.

I think you mean that everyone who eats at YOUR house gets food poisoning
several times a year. I've had food poisoning once in my life, eating a
company-provided buffet in England. I've never had food poisoning
elsewhere -- though I *did* get hepatitis A from raw seafood at a seafood
festival in Oregon.

Bob

Michael replied to Pete:

>> No cremation for me... I want my stinking bloated corpse dropped from
>> 15,000' onto someone I don't like...
>
> LOL... I got a mental image of that body in the movie 'Con Air' being
> dumped out of the plane and landing on the hood of a bird shit stained,
> Volvo station wagon.

I thought Sheldon drove a Toyota Land Cruiser.

Bob

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> ChattyCathy > wrote:
> >>>
> >>>> I've always used a separate cutting board for raw meat, didn't have to
> >>>> read any rules to figure that one out.
> >>> I just wash it well between uses.
> >>> I will most often cut the meat up last when prepping a recipe, but
> >>> that's generally because the meat goes in last!
> >>>
> >>> Made a pan of hash for dad this morning and cut up the onions first as
> >>> they had the longest cooking time, then the potato. I scrubbed off the
> >>> board then cut up the meat. The meat was pre-cooked tho' so that might
> >>> not count...
> >> I use a poly material flat mat that you just lay down on the counter to
> >> cut/slice every thing. Wash & dry like a regular dish.
> >>
> >> Bob
> >
> > I just feel a cutting board is a cutting board.
> > I keep them clean. Just like any other "dish".
>
> You got me there :-)
>
> But does your cutting board weigh about one Oz?
>
> Bob

Not hardly. :-) I don't care about the weight.
I LIKE my oak cutting boards. I have 3 in 3 different sizes.
I only get the big one out if I need the space.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Bob Muncie > wrote:


> > Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
> > or roll them into chutes or funnels as needed.
>
> Thanks Pete. I probably should have mentioned that as an advantage also.
> After cutting the veggies or whatever, just pick up the mat, and
> twist the sides up to direct the ingredients straight into the pan or pot.
>
> Bob

It does sound handy, but how do you get them to lay flat once you've
stored them rolled up?

For meat/veggie slices, I just scoop them up with my chinese chef's
knife which is the one I use the most. My boards are also not so heavy
that I can't pick them up and scrape stuff into my pan or bowl.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Michael Kuettner" > wrote:

> Omelet wrote:
> > In article >,
> > "Michael Kuettner" > wrote:
> >
> >> ChattyCathy wrote:
> >>> sf wrote:
> >>>>
> >>>> I got this in my email today. Sheesh, if breaking those rules are
> >>>> bad, I should be dead by this time.
> >>>>
> >>> http://www.eatingwell.com/health/hea...ments_of_food_
> >>> sa
> >>> fety.html
> >>>>
> >>> Yep, I should be dead by this time too.
> >>>
> >>> The egg rule cracked me up <eg>. I've been making real mayonnaise with
> >>> raw eggs (laid by my chickens) for a good couple of years... I've
> >>> *always* liked my eggs soft-boiled and my fried eggs with the yokes
> >>> runny.
> >> <snip>
> >> That would be OK _if_ you wash your chickens in soapy water for at least
> >> 20 seconds before they lay their eggs.
> >>
> >> Cheers,
> >>
> >> Michael Kuettner
> >
> > Nah. Mom always made home made mayo with our own chicken's eggs as well.
> > Eggs always got washed before refrigerating them.
> >
> > What makes you think store bought chicken eggs are any more or less
> > sanitary?
>
> <sigh> I should have added a smiley -> ;-)
> Do you get the joke now ?
>
> Cheers,
>
> Michael Kuettner

Sorry. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
>
> In article >,
> Bob Muncie > wrote:
>
> > > Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
> > > or roll them into chutes or funnels as needed.
> >
> > Thanks Pete. I probably should have mentioned that as an advantage also.
> > After cutting the veggies or whatever, just pick up the mat, and
> > twist the sides up to direct the ingredients straight into the pan or pot.
> >
> > Bob
>
> It does sound handy, but how do you get them to lay flat once you've
> stored them rolled up?

You don't store them rolled up.

>
> For meat/veggie slices, I just scoop them up with my chinese chef's
> knife which is the one I use the most. My boards are also not so heavy
> that I can't pick them up and scrape stuff into my pan or bowl.

That works on the thin plastic ones too.

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>
>>> Yes, I'm a big fan of the thin flexible cutting boards too. You can fold
>>> or roll them into chutes or funnels as needed.
>> Thanks Pete. I probably should have mentioned that as an advantage also.
>> After cutting the veggies or whatever, just pick up the mat, and
>> twist the sides up to direct the ingredients straight into the pan or pot.
>>
>> Bob
>
> It does sound handy, but how do you get them to lay flat once you've
> stored them rolled up?
>
> For meat/veggie slices, I just scoop them up with my chinese chef's
> knife which is the one I use the most. My boards are also not so heavy
> that I can't pick them up and scrape stuff into my pan or bowl.

Om -

It's like a heavy sheet of plastic. After the wash & dry, I just sit it
on it's side edge behind my counter spices. Takes up about the same
amount of space as a sheet of paper.

For scooping stuff up with blade and hand, you could continue to do that
if you want, but that wold be silly if you can just pick them up *with*
the mat, and dump them straight into the pan or pot.

Here's an example from Amazon.com (where I buy a lot of stuff from),
not that I'm pumping their site.

http://tinyurl.com/ohv7ud

regards,

Bob

"sf" > wrote in message
...
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Amazing. Nine out of ten and I'm still alive.

I do, however, us common sense and keep things clean. I'm also an advocate
of using paper towels and the dishwasher. I think they are factors in the
lack of illness our family has had over the years.

On Jun 19, 2:54*pm, Elder > wrote:
> In article >,
> says...> I got this in my email today. *Sheesh, if breaking those rules are
> > bad, I should be dead by this time.
> >http://www.eatingwell.com/health/hea...mmandments_of_...
>
> Like wise.
>
> I have never used a thermometer when warming leftovers.
> And if I cooked a fried egg until the yolk was set, my dad would refuse
> to eat it, mind you he taught me the eating pleasure of a blue steak. I
> can eat a fully set egg, but it ruins the meal. If I want set eggs, I'll
> scramble them.

Hard boiled has its virtues too, but otherwise I agree fully. The
perfect egg is one with a fully set white and a yolk that approaches
100% unset. My son calls that, "Father Style." Scrambled is, "Mama
Style," because that is the way his mother prefers them.
>
> --
> Carl Robson

--Bryan

Elder > wrote:
> In article >,
> says...> I got this in my email today. Sheesh, if breaking those rules are
> > bad, I should be dead by this time.
> >http://www.eatingwell.com/health/hea...mmandments_of_...
>
> Like wise.
>
> I have never used a thermometer when warming leftovers.

Depends on the nature of the left overs and how stored, most left overs if
properly cooked and refrigerated don't need reheating.

> And if I cooked a fried egg until the yolk was set, my dad would refuse
> to eat it,

When eggs are properly fried (with moderate heat) the yolks will have time
to reach safe temperature by the time the whites are set.

> mind you he taught me the eating pleasure of a blue steak.

The interior of mammal muscle is sterile, with proper food handling there is
no reason a steak can't be eaten dead raw... it's ground meat that requires
more vigilence... if you grind your own meat you can eat raw burgers.

> I can eat a fully set egg, but it ruins the meal. If I want set eggs, I'll
> scramble them.

See above. A properly fried egg over easy is safer than soft scrambled.
Again, proper handling is the key; keep eggs refrigerated, do not use eggs
with cracked shells, learn to crack eggs so that none of the egg touches the
shell exterior and that no shell falls into eggs... also, do not crack eggs
in advance and leave them unrefrigerated, most restaurants are guilty of
this practice.... I never order scrambled/omelets out... it's like ground
meat... unless you actually see the eggs cracked into a *clean* bowl and
beaten with a *clean* utensil the only safe scrambled/omelet is that which
you make yourself.

"brooklyn1" > wrote in message

> I never order scrambled/omelets out... it's like ground meat... unless you
> actually see the eggs cracked into a *clean* bowl and beaten with a
> *clean* utensil the only safe scrambled/omelet is that which you make
> yourself.
>
>

Used to be, you went to the local diner and watched the short order cook
making the eggs. The griddle was right out in the open behind the counter
where most patrons were seated. Watching some of those guys work would make
any choreographer envious.

In article >,
ChattyCathy > wrote:

> mayonnaise with
> raw eggs

From
http://www.ausfoodnews.com.au/2009/0...ng-outbreak-in
-nsw-leads-to-42000-fine.html

A couple has been fined $42,000 for causing the worst food poisoning
outbreak in NSW - which lead to 319 people falling ill in 2007.Long and
Linda Fou, former owners of the Homebush French Golden Hot Bakery, each
pleaded guilty to four charges of handling and selling unsafe food in
March 2007.

"This case is a wake-up call to all food businesses - especially those
who cut corners, ignore food safety laws and put consumers' health at
risk," NSW Primary Industries Minister Ian Macdonald said today. "This
was an appalling food poisoning incident where 136 people were
hospitalised and a further 165 people sought medical treatment. So in
this case, there was a total of 319* people who were sick, which placed
an extra demand on our health system, and also resulted in lost time at
work."

"A thorough investigation by the NSW Food Authority found that the
source of the food poisoning was raw egg mayonnaise used in
Vietnamese-style pork and chicken rolls. The food was stored and
displayed at temperatures at least double what health guidelines
require, causing dangerous Salmonella bacteria to multiply rapidly,"
Minister Macdonald noted. "The culprits behind this terrible outbreak
were warned two years earlier of their poor food handling practices but
failed to heed warnings and advice by the Food Authority."

....and lots more at that URL

David - who used to give his dog raw eggs, but never again

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> ChattyCathy > wrote:
>>>>>
>>>>>> I've always used a separate cutting board for raw meat, didn't have to
>>>>>> read any rules to figure that one out.
>>>>> I just wash it well between uses.
>>>>> I will most often cut the meat up last when prepping a recipe, but
>>>>> that's generally because the meat goes in last!
>>>>>
>>>>> Made a pan of hash for dad this morning and cut up the onions first as
>>>>> they had the longest cooking time, then the potato. I scrubbed off the
>>>>> board then cut up the meat. The meat was pre-cooked tho' so that might
>>>>> not count...
>>>> I use a poly material flat mat that you just lay down on the counter to
>>>> cut/slice every thing. Wash & dry like a regular dish.
>>>>
>>>> Bob
>>> I just feel a cutting board is a cutting board.
>>> I keep them clean. Just like any other "dish".
>> You got me there :-)
>>
>> But does your cutting board weigh about one Oz?
>>
>> Bob
>
> Not hardly. :-) I don't care about the weight.
> I LIKE my oak cutting boards. I have 3 in 3 different sizes.
> I only get the big one out if I need the space.

I have a cutting board that is eighteen inches wide by 30 inches long,
custom made by a cabinet maker friend from hard rock maple many years
ago. That thing has traveled the world with us in my suitcase. He
laminated strips of the maple so that the cutting edge was perfect. I've
used it almost daily for over thirty years and it's still as good as new.

I use one of those plastic cutting boards for meat, run it through the
dishwasher, buy another about once a year.

David wrote:

> used to give his dog raw eggs, but never again

Did you know that dogs are not adversely affected by salmonella the way
people are?

Bob

Ed Pawlowski said...

>
> "brooklyn1" > wrote in message
>
>> I never order scrambled/omelets out... it's like ground meat... unless
>> you actually see the eggs cracked into a *clean* bowl and beaten with a
>> *clean* utensil the only safe scrambled/omelet is that which you make
>> yourself.
>>
>>
>
> Used to be, you went to the local diner and watched the short order cook
> making the eggs. The griddle was right out in the open behind the
> counter where most patrons were seated. Watching some of those guys
> work would make any choreographer envious.


YEPPERS!!!

I was the café's out in the open crépe chef and the espresso coffee drinks
maker and the tea maker and the fresh squeezed juice maker and the
cheesecake maker and the frappé maker and the 40lb block of cheese slicer
and the 4lb ham dicer and beer thief, for a brief moment in time.

Andy

David wrote:

> In article >,
> ChattyCathy > wrote:
>
>> mayonnaise with
>> raw eggs
>
> From
>
http://www.ausfoodnews.com.au/2009/0...ng-outbreak-in
> -nsw-leads-to-42000-fine.html
>
> ...and lots more at that URL

Well, I make mayo for our own consumption at home and have no intention
of going into the catering business...
>
> David - who used to give his dog raw eggs, but never again

Which is your prerogative.
--
Cheers
Chatty Cathy

George Shirley wrote:
> Omelet wrote:
>> In article >,
>> Bob Muncie > wrote:
>>
>>> Omelet wrote:
>>>> In article >,
>>>> Bob Muncie > wrote:
>>>>
>>>>> Omelet wrote:
>>>>>> In article >,
>>>>>> ChattyCathy > wrote:
>>>>>>
>>>>>>> I've always used a separate cutting board for raw meat, didn't
>>>>>>> have to
>>>>>>> read any rules to figure that one out.
>>>>>> I just wash it well between uses.
>>>>>> I will most often cut the meat up last when prepping a recipe, but
>>>>>> that's generally because the meat goes in last!
>>>>>>
>>>>>> Made a pan of hash for dad this morning and cut up the onions
>>>>>> first as they had the longest cooking time, then the potato. I
>>>>>> scrubbed off the board then cut up the meat. The meat was
>>>>>> pre-cooked tho' so that might not count...
>>>>> I use a poly material flat mat that you just lay down on the
>>>>> counter to cut/slice every thing. Wash & dry like a regular dish.
>>>>>
>>>>> Bob
>>>> I just feel a cutting board is a cutting board.
>>>> I keep them clean. Just like any other "dish".
>>> You got me there :-)
>>>
>>> But does your cutting board weigh about one Oz?
>>>
>>> Bob
>>
>> Not hardly. :-) I don't care about the weight.
>> I LIKE my oak cutting boards. I have 3 in 3 different sizes.
>> I only get the big one out if I need the space.
>
> I have a cutting board that is eighteen inches wide by 30 inches long,
> custom made by a cabinet maker friend from hard rock maple many years
> ago. That thing has traveled the world with us in my suitcase. He
> laminated strips of the maple so that the cutting edge was perfect. I've
> used it almost daily for over thirty years and it's still as good as new.
>
> I use one of those plastic cutting boards for meat, run it through the
> dishwasher, buy another about once a year.

George - I agree that some cutting boards are a work of art (still have
my real one, just haven't used it in years).

I don't know where you are buying your plastic ones, but I've had mine
for about the last five years, and it s still going strong. The only
thing I wouldn't use it for is something requiring a cleaver. But that
also hasn't been used for years. For parting out various things, I
normally use a small fillet or boning knife.

Bob

Bob Terwilliger wrote:

>
> Did you know that dogs are not adversely affected by salmonella the
> way people are?

I didn't know that, but when I see some of the stuff dogs eat and live
to bark another day it doesn't surprise me. Besides, humans and dogs
are somewhat different (biologically), so obviously what might be OK
for one is not always good for the other... take chocolate for
instance. I've been told that one should never feed dogs chocolate,
because their systems can't handle it somehow. I suppose that's why
they make 'doggie candy' etc.
--
Cheers
Chatty Cathy

Bob Muncie wrote:
> George Shirley wrote:
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> Bob Muncie > wrote:
>>>>>
>>>>>> Omelet wrote:
>>>>>>> In article >,
>>>>>>> ChattyCathy > wrote:
>>>>>>>
>>>>>>>> I've always used a separate cutting board for raw meat, didn't
>>>>>>>> have to
>>>>>>>> read any rules to figure that one out.
>>>>>>> I just wash it well between uses.
>>>>>>> I will most often cut the meat up last when prepping a recipe,
>>>>>>> but that's generally because the meat goes in last!
>>>>>>>
>>>>>>> Made a pan of hash for dad this morning and cut up the onions
>>>>>>> first as they had the longest cooking time, then the potato. I
>>>>>>> scrubbed off the board then cut up the meat. The meat was
>>>>>>> pre-cooked tho' so that might not count...
>>>>>> I use a poly material flat mat that you just lay down on the
>>>>>> counter to cut/slice every thing. Wash & dry like a regular dish.
>>>>>>
>>>>>> Bob
>>>>> I just feel a cutting board is a cutting board.
>>>>> I keep them clean. Just like any other "dish".
>>>> You got me there :-)
>>>>
>>>> But does your cutting board weigh about one Oz?
>>>>
>>>> Bob
>>>
>>> Not hardly. :-) I don't care about the weight.
>>> I LIKE my oak cutting boards. I have 3 in 3 different sizes.
>>> I only get the big one out if I need the space.
>>
>> I have a cutting board that is eighteen inches wide by 30 inches long,
>> custom made by a cabinet maker friend from hard rock maple many years
>> ago. That thing has traveled the world with us in my suitcase. He
>> laminated strips of the maple so that the cutting edge was perfect.
>> I've used it almost daily for over thirty years and it's still as good
>> as new.
>>
>> I use one of those plastic cutting boards for meat, run it through the
>> dishwasher, buy another about once a year.
>
> George - I agree that some cutting boards are a work of art (still have
> my real one, just haven't used it in years).
>
> I don't know where you are buying your plastic ones, but I've had mine
> for about the last five years, and it s still going strong. The only
> thing I wouldn't use it for is something requiring a cleaver. But that
> also hasn't been used for years. For parting out various things, I
> normally use a small fillet or boning knife.
>
> Bob
I toss mine when they get stained beyond washing or a lot of surface
scars. Usually just pick up one at the local supermarket, look like some
sort of melamine about one-quarter inch thick with a hand slot on one
end. Sometimes I get more than a year, sometimes less.

I sold my carbon steel cleaver at a garage sale twenty years ago and
haven't missed it. I have some really good knives that I keep sharp and
they do the job for me.

ChattyCathy wrote:
> Bob Terwilliger wrote:
>
>> Did you know that dogs are not adversely affected by salmonella the
>> way people are?
>
> I didn't know that, but when I see some of the stuff dogs eat and live
> to bark another day it doesn't surprise me. Besides, humans and dogs
> are somewhat different (biologically), so obviously what might be OK
> for one is not always good for the other... take chocolate for
> instance. I've been told that one should never feed dogs chocolate,
> because their systems can't handle it somehow. I suppose that's why
> they make 'doggie candy' etc.
Not supposed to let them have raw onion, grapes, raisins, and anything
with xylitol (sugar alcohol) in it. I think there are many more on the
list in addition to chocolate.

If a dog will eat their own or another animal's poop they will eat
anything they can catch, find, or run over.

In article >,
sf > wrote:

> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...s_of_food_safe
> ty.html

That would be nine of them -- in the rare event of food recalls, I do
check batch numbers and the like.

Miche

--
Electricians do it in three phases

On Sat, 20 Jun 2009 12:31:50 GMT in rec.food.cooking, David
> wrote,
>"A thorough investigation by the NSW Food Authority found that the
>source of the food poisoning was raw egg mayonnaise used in
>Vietnamese-style pork and chicken rolls. The food was stored and
>displayed at temperatures at least double what health guidelines
>require,

What does "double the temperature" mean? Degrees above absolute zero?

"David Harmon" > wrote in message
m...
> On Sat, 20 Jun 2009 12:31:50 GMT in rec.food.cooking, David
> > wrote,
>>"A thorough investigation by the NSW Food Authority found that the
>>source of the food poisoning was raw egg mayonnaise used in
>>Vietnamese-style pork and chicken rolls. The food was stored and
>>displayed at temperatures at least double what health guidelines
>>require,
>
> What does "double the temperature" mean? Degrees above absolute zero?
>
>

Sort of a strange way of specifying anything. Foods are supposed to be kept
below 40 deg F so you could possibly be interpreting that as 80F. OTOH, if
it was three times the guideline it would be within the guidelines, it would
be safe again at the recommended 120 degrees.

David wrote:
> In article >,
> ChattyCathy > wrote:
>
>> mayonnaise with
>> raw eggs
>
<snip>
> "A thorough investigation by the NSW Food Authority found that the
> source of the food poisoning was raw egg mayonnaise used in
> Vietnamese-style pork and chicken rolls. The food was stored and
> displayed at temperatures at least double what health guidelines
> require, causing dangerous Salmonella bacteria to multiply rapidly,"
<snip>

Yeah, mayonnaise stored at room-temperature spoils rather quickly.
If the mayo had been properly refridgerated, there wouldn't have
been a problem.
And your point is ?

Cheers,

Michael Kuettner

On Jun 19, 9:11*am, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:
> On Thu, 18 Jun 2009 23:11:52 -0700, sf > wrote:

> Gee, life without raw milk cheese... I'm French and Swiss for
> chrissake!!!

One has to wonder where the paper got these Commandments from? The
local paranoid food-fetisher?

I grew up on a dairy farm. To get milk we just took a bottle down to
the barn at milking time. And we used to steal fresh curd from the
vats when it was being made. I think my mother even had a deal with
one of the local cheese makers to buy new (less than 60 day) cheddar.
It was nice and rubbery and IIRC was great for grilled cheese
sandwiches

The only one I observe is washing my hands. I would probably observe
the food recall one but I have never had any recalled products in the
house.

John Kane Kingston ON Canada

On Jun 19, 9:55*am, "Sla#s" > wrote:
> sf wrote:
> > I got this in my email today. *Sheesh, if breaking those rules are
> > bad, I should be dead by this time.
>
> I got 10 out of 10!
>
> Slatts

Bad boy.
Go wash your hands !

On Jun 19, 9:39*pm, "Bob Terwilliger" >
wrote:
> Sheldon wrote:
> > Everyone who eats gets food poisoning several times a year.
>
> I think you mean that everyone who eats at YOUR house gets food poisoning
> several times a year. I've had food poisoning once in my life, eating a
> company-provided buffet in England. I've never had food poisoning
> elsewhere -- though I *did* get hepatitis A from raw seafood at a seafood
> festival in Oregon.
>
> Bob

I think Sheldon is exagerating a bit but apparently very mild food
poisoning is often (self) diagnosed as a minor touch of the flu so,
apparently, it is quite easy to have food poisoning and not know it.

OTOH my father had a case that hosptialized him for something like 6
weeks.

John Kane Kingston ON Canada

Bob Terwilliger wrote:

> David wrote:
>
>> used to give his dog raw eggs, but never again
>
>
> Did you know that dogs are not adversely affected by salmonella the way
> people are?

I give my dogs raw eggs and it's never been a problem. But I don't let
them lick my face and I make sure to wash my hands afterwards.

And to the other respondents, chocolate is a big no-no for dogs. It's
the theobromine content. Cooking chocolate is the most dangerous (I
keep mine in the back of the freezer to minimize risk of theft),
followed by semi-sweet, then milk chocolate. I think that the lethal
dose of so-called "white chocolate" is something like 350 lbs, and it
must be hoisted up and dropped onto the dog from a height of at least
three stories.

Onions are bad news because they can cause acute hemolytic anemia. The
risk is greater with small dogs, or large amounts of onions.

Grapes and raisins can cause renal failure. Most of the fatalities
involve labs - notorious gluttons - who managed to access mass
quantities of grapes, or giant boxes of raisins. A grape or two given
to or stolen by even a small dog is no cause for panic.

But if you're not sure, *always* call your vet.

"Ed Pawlowski" > wrote in message
...
>
> "brooklyn1" > wrote in message
>
>> I never order scrambled/omelets out... it's like ground meat... unless
>> you actually see the eggs cracked into a *clean* bowl and beaten with a
>> *clean* utensil the only safe scrambled/omelet is that which you make
>> yourself.
>>
>>
>
> Used to be, you went to the local diner and watched the short order cook
> making the eggs. The griddle was right out in the open behind the counter
> where most patrons were seated. Watching some of those guys work would
> make any choreographer envious.
>
Not many like that exist anymore... used to be literally thousands of
Luncheonettes throughout NYC where anyone sitting at the counter had a front
row seat of all the food prep, there was no kitchen, that was the kitchen.

"Bob Terwilliger" > wrote in message
...
> David wrote:
>
>> used to give his dog raw eggs, but never again
>
> Did you know that dogs are not adversely affected by salmonella the way
> people are?
>
>
Which people... you've built up an immunity too, with all the assholes
you've sucked.

"ChattyCathy" > wrote in message
...
> Bob Terwilliger wrote:
>
>>
>> Did you know that dogs are not adversely affected by salmonella the
>> way people are?
>
> I didn't know that, but when I see some of the stuff dogs eat and live
> to bark another day it doesn't surprise me. Besides, humans and dogs
> are somewhat different (biologically), so obviously what might be OK
> for one is not always good for the other... take chocolate for
> instance. I've been told that one should never feed dogs chocolate,
> because their systems can't handle it somehow. I suppose that's why
> they make 'doggie candy' etc.
> --
> Cheers
> Chatty Cathy

Dogs have much better immunity to dirt borne illness, plus they get their
immunity from their mothers, with dogs breast feeding is not a choice.

On Fri, 19 Jun 2009 20:18:21 GMT, brooklyn1 wrote:

> "Omelet" > wrote in message
> news
>> In article >,
>> sf > wrote:
>>
>>> I got this in my email today. Sheesh, if breaking those rules are
>>> bad, I should be dead by this time.
>>> http://www.eatingwell.com/health/hea...s_of_food_safe
>>> ty.html
>>
>> I've broken some of those rules more than once and never gotten sick.
>>
> Everyone who eats gets food poisoning several times a year.

maybe you'd do better if you kept the cats off the counters.

blake