Felice wrote:
>
> Well, a long one, anyhow. Life without butter? Gasp!

It's spreadable death in it's purest form.

cybercat wrote:

> I think it's those crafty Chik-fil-et cows.

LOL!!!

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Jean B. wrote:
> Janet Bostwick wrote:
>> "Jean B." > wrote in message
>> ...
>>> Janet Bostwick wrote:
>>>> "Jean B." > wrote in message
>>>> ...
>>>> snip
>>>> It also
>>>>> called into question (at the very least) the practice of buying
>>>>> meat and grinding it oneself.
>>>>>
>>>>> --
>>>>> Jean B.
>>>> Why is that?
>>>> Janet
>>> Listen to the program! It's disgusting.
>>>
>>> --
>>> Jean B.
>> I have read the recent article in the NYT about ground beef. Since
>> you questioned the practice of grinding meat for oneself, I thought
>> you would be able to tell me why that is a problem. I won't be
>> listening to the program. Janet
>>
>>
> I think the article is related. I did speak of the problem with
> grinding your own meat. The meat sold for steaks etc. apparently
> has lower standards as far as pathogens go, on the theory that
> they will be killed by thorough cooking. Thus, you could very
> well be grinding surface bacteria etc. into your meat. That being
> said, since I don't think we are all going to give up totally on
> ground meat, it is up to us to decide what the most acceptable
> approach(es) might be.

The epidemiology of food-borne pathogens in ground meat is pretty damned
clear, and it is virtually 100% related to commercial round meat production.
If you were to go back into the CDC MMWR and look at contributing factors,
home grinders are largely absent. As to the notion that there may be some
surface pathogenic organisms on roasts or other large cuts of meat, those
who feel so moved can do a simple rinse of the cut surfaces prior to
grinding.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Thu, 08 Oct 2009 14:06:16 -0400, "Jean B." > wrote:

>blake murphy wrote:
>> On Wed, 07 Oct 2009 13:38:27 -0700, Mark Thorson wrote:
>>
>>> "Jean B." wrote:
>>>> on NPR:
>>>>
>>>> http://www.onpointradio.org/2009/10/...r-still-unsafe
>>>>
>>>> This will also be archived for later listening. You will never
>>>> buy ground meat again. (Yes, I am thinking of what Sheldon has
>>>> said for MANY years!)
>>> I stopped eating ground beef about 30 years ago,
>>> about the same time I stopped eating butter.
>>>
>>
>> yum, yum! no butter and no american beef! the key to a long, happy life.
>>
>> your pal,
>> blake
>
>I not only use butter, but now I have found lard!

Yeah, but lard will just make your hips big.

Wait'll you find chicken schmaltz... guaranteed to increase your cups
two sizes!

"Dave Bugg" > wrote in message
...
> Jean B. wrote:
>> Janet Bostwick wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Janet Bostwick wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>> snip
>>>>> It also
>>>>>> called into question (at the very least) the practice of buying
>>>>>> meat and grinding it oneself.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> Why is that?
>>>>> Janet
>>>> Listen to the program! It's disgusting.
>>>>
>>>> --
>>>> Jean B.
>>> I have read the recent article in the NYT about ground beef. Since
>>> you questioned the practice of grinding meat for oneself, I thought
>>> you would be able to tell me why that is a problem. I won't be
>>> listening to the program. Janet
>>>
>>>
>> I think the article is related. I did speak of the problem with
>> grinding your own meat. The meat sold for steaks etc. apparently
>> has lower standards as far as pathogens go, on the theory that
>> they will be killed by thorough cooking. Thus, you could very
>> well be grinding surface bacteria etc. into your meat. That being
>> said, since I don't think we are all going to give up totally on
>> ground meat, it is up to us to decide what the most acceptable
>> approach(es) might be.
>
> The epidemiology of food-borne pathogens in ground meat is pretty damned
> clear, and it is virtually 100% related to commercial round meat
> production. If you were to go back into the CDC MMWR and look at
> contributing factors, home grinders are largely absent. As to the notion
> that there may be some surface pathogenic organisms on roasts or other
> large cuts of meat, those who feel so moved can do a simple rinse of the
> cut surfaces prior to grinding.
>
> --
> Dave
If I grind, I go to Costco and buy the case of chuck or some other primal
cut.
Janet

"Mark Thorson" > wrote in message
...
> Felice wrote:
>>
>> Well, a long one, anyhow. Life without butter? Gasp!
>
> It's spreadable death in it's purest form.

I'm following St. Julia's idea of eating butter every day, and look how long
she lasted (and look at me - I'm already 82)!

Felice

Felice wrote:
> "Mark Thorson" > wrote in message
> ...
>> Felice wrote:
>>> Well, a long one, anyhow. Life without butter? Gasp!
>> It's spreadable death in it's purest form.
>
> I'm following St. Julia's idea of eating butter every day, and look how long
> she lasted (and look at me - I'm already 82)!
>
> Felice
>
>

I would have had no idea you were that young.

Seriously, I hope you are here and sharing 20 years from now.

Bob

Ophelia wrote:
> Jean B. wrote:
>> blake murphy wrote:
>>> On Wed, 07 Oct 2009 13:38:27 -0700, Mark Thorson wrote:
>>>
>>>> "Jean B." wrote:
>>>>> on NPR:
>>>>>
>>>>> http://www.onpointradio.org/2009/10/...r-still-unsafe
>>>>>
>>>>> This will also be archived for later listening. You will never
>>>>> buy ground meat again. (Yes, I am thinking of what Sheldon has
>>>>> said for MANY years!)
>>>> I stopped eating ground beef about 30 years ago,
>>>> about the same time I stopped eating butter.
>>>>
>>> yum, yum! no butter and no american beef! the key to a long,
>>> happy life. your pal,
>>> blake
>> I not only use butter, but now I have found lard!
>
> Good for you, Jean))) good stuff eh?
>
>
Yes. It took me a long time to find unadulterated lard.

--
Jean B.

Mark Thorson wrote:
> Felice wrote:
>> Well, a long one, anyhow. Life without butter? Gasp!
>
> It's spreadable death in it's purest form.

How sad. So dare I ask what you use? What do you eat, anyway?

--
Jean B.

Dave Bugg wrote:
> Jean B. wrote:
>> Janet Bostwick wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Janet Bostwick wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>> snip
>>>>> It also
>>>>>> called into question (at the very least) the practice of buying
>>>>>> meat and grinding it oneself.
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> Why is that?
>>>>> Janet
>>>> Listen to the program! It's disgusting.
>>>>
>>>> --
>>>> Jean B.
>>> I have read the recent article in the NYT about ground beef. Since
>>> you questioned the practice of grinding meat for oneself, I thought
>>> you would be able to tell me why that is a problem. I won't be
>>> listening to the program. Janet
>>>
>>>
>> I think the article is related. I did speak of the problem with
>> grinding your own meat. The meat sold for steaks etc. apparently
>> has lower standards as far as pathogens go, on the theory that
>> they will be killed by thorough cooking. Thus, you could very
>> well be grinding surface bacteria etc. into your meat. That being
>> said, since I don't think we are all going to give up totally on
>> ground meat, it is up to us to decide what the most acceptable
>> approach(es) might be.
>
> The epidemiology of food-borne pathogens in ground meat is pretty damned
> clear, and it is virtually 100% related to commercial round meat production.
> If you were to go back into the CDC MMWR and look at contributing factors,
> home grinders are largely absent. As to the notion that there may be some
> surface pathogenic organisms on roasts or other large cuts of meat, those
> who feel so moved can do a simple rinse of the cut surfaces prior to
> grinding.
>
Does rinsing do the trick?

--
Jean B.

brooklyn1 wrote:
> On Thu, 08 Oct 2009 14:06:16 -0400, "Jean B." > wrote:
>
>> blake murphy wrote:
>>> On Wed, 07 Oct 2009 13:38:27 -0700, Mark Thorson wrote:
>>>
>>>> "Jean B." wrote:
>>>>> on NPR:
>>>>>
>>>>> http://www.onpointradio.org/2009/10/...r-still-unsafe
>>>>>
>>>>> This will also be archived for later listening. You will never
>>>>> buy ground meat again. (Yes, I am thinking of what Sheldon has
>>>>> said for MANY years!)
>>>> I stopped eating ground beef about 30 years ago,
>>>> about the same time I stopped eating butter.
>>>>
>>> yum, yum! no butter and no american beef! the key to a long, happy life.
>>>
>>> your pal,
>>> blake
>> I not only use butter, but now I have found lard!
>
> Yeah, but lard will just make your hips big.
>
> Wait'll you find chicken schmaltz... guaranteed to increase your cups
> two sizes!

What about goose fat?

--
Jean B.

On 2009-10-09, Jean B. > wrote:
> Mark Thorson wrote:

>> It's spreadable death in it's purest form.
>
> How sad. So dare I ask what you use? What do you eat, anyway?

Mark is our resident health food alarmist. Whatever you're eating,
it's bad for you. He's nice enough, but if you pay too much
attention, you'll be eating saw palmetto and dried seaweed for
breakfast.

nb

Jean B. wrote:
> Dave Bugg wrote:
>> Jean B. wrote:
>>> Janet Bostwick wrote:
>>>> "Jean B." > wrote in message
>>>> ...
>>>>> Janet Bostwick wrote:
>>>>>> "Jean B." > wrote in message
>>>>>> ...
>>>>>> snip
>>>>>> It also
>>>>>>> called into question (at the very least) the practice of buying
>>>>>>> meat and grinding it oneself.
>>>>>>>
>>>>>>> --
>>>>>>> Jean B.
>>>>>> Why is that?
>>>>>> Janet
>>>>> Listen to the program! It's disgusting.
>>>>>
>>>>> --
>>>>> Jean B.
>>>> I have read the recent article in the NYT about ground beef. Since
>>>> you questioned the practice of grinding meat for oneself, I thought
>>>> you would be able to tell me why that is a problem. I won't be
>>>> listening to the program. Janet
>>>>
>>>>
>>> I think the article is related. I did speak of the problem with
>>> grinding your own meat. The meat sold for steaks etc. apparently
>>> has lower standards as far as pathogens go, on the theory that
>>> they will be killed by thorough cooking. Thus, you could very
>>> well be grinding surface bacteria etc. into your meat. That being
>>> said, since I don't think we are all going to give up totally on
>>> ground meat, it is up to us to decide what the most acceptable
>>> approach(es) might be.
>>
>> The epidemiology of food-borne pathogens in ground meat is pretty
>> damned clear, and it is virtually 100% related to commercial round
>> meat production. If you were to go back into the CDC MMWR and look
>> at contributing factors, home grinders are largely absent. As to the
>> notion that there may be some surface pathogenic organisms on roasts
>> or other large cuts of meat, those who feel so moved can do a simple
>> rinse of the cut surfaces prior to grinding.
>>
> Does rinsing do the trick?

Yes. IF there are infectious organisms, all you need to do is reduce the
number present...you do not need to do a total elimination.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Oct 7, 10:53*am, Andy > wrote:
> Jean B. said...
>
> > on NPR:
>
> >http://www.onpointradio.org/2009/10/...r-still-unsafe
>
> > This will also be archived for later listening. *You will never
> > buy ground meat again. *(Yes, I am thinking of what Sheldon has
> > said for MANY years!)
>
> I still remember when we could eat fresh ground hamburger out of the
> supermarket package and it actually smelled AND tasted great!

> Sorry to those who'll never know.


Yeeaaaahhhhhh.. and at 95 cents a pound. Those were the days.

"notbob" > wrote in message
...
> On 2009-10-09, Jean B. > wrote:
>> Mark Thorson wrote:
>
>>> It's spreadable death in it's purest form.
>>
>> How sad. So dare I ask what you use? What do you eat, anyway?
>
> Mark is our resident health food alarmist. Whatever you're eating,
> it's bad for you. He's nice enough, but if you pay too much
> attention, you'll be eating saw palmetto and dried seaweed for
> breakfast.

I had a MIL who at the age of 83, was told by her sister that her habit of
eating bacon and fatty things like butter and mayo were bad for her health.
I told Mom that if I lived to be 83, I would eat a whole pig dipped in mayo
and smoke a cigar while I was doing it. (Her sister was a health/organic
food fanatic.)

Mom continued to eat what she wanted and passed away this summer at 94. She
outlived her sister by 10 years.

George L

George Leppla wrote:
> "notbob" > wrote in message
> ...
>> On 2009-10-09, Jean B. > wrote:
>>> Mark Thorson wrote:
>>
>>>> It's spreadable death in it's purest form.
>>>
>>> How sad. So dare I ask what you use? What do you eat, anyway?
>>
>> Mark is our resident health food alarmist. Whatever you're eating,
>> it's bad for you. He's nice enough, but if you pay too much
>> attention, you'll be eating saw palmetto and dried seaweed for
>> breakfast.
>
> I had a MIL who at the age of 83, was told by her sister that her
> habit of eating bacon and fatty things like butter and mayo were bad
> for her health. I told Mom that if I lived to be 83, I would eat a
> whole pig dipped in mayo and smoke a cigar while I was doing it. (Her
> sister was a health/organic food fanatic.)

Too right!! Having got to her age, it is silly to tell her to stop eating
what she always has!

> Mom continued to eat what she wanted and passed away this summer at
> 94. She outlived her sister by 10 years.

Good for her

On Oct 7, 8:14*am, "George Leppla" > wrote:
> "Janet Bostwick" > wrote in message
>
> m...
>
>
>
>
>
>
>
> > "Andy" > wrote in message
> ...
> >> Jean B. said...
>
> >>> on NPR:
>
> >>>http://www.onpointradio.org/2009/10/...r-still-unsafe
>
> >>> This will also be archived for later listening. *You will never
> >>> buy ground meat again. *(Yes, I am thinking of what Sheldon has
> >>> said for MANY years!)
>
> >> I still remember when we could eat fresh ground hamburger out of the
> >> supermarket package and it actually smelled AND tasted great!
>
> >> Sorry to those who'll never know.
>
> >> Andy
>
> > I miss that. . . a sandwich of raw ground round on rye with slices of
> > onion. That was an everyday thing when I was growing up, nothing special.
> > Janet
>
> In Wisconsin during my college days there was a bar that gave away a free
> "Cannibal Sandwich" every Saturday morning if you bought a Bloody Mary. *Raw
> ground beef on rye, topped with a raw egg, onions and capers.
>
> Now, the health department would probably shut him down.
>
> If all the things that they say are bad for us were REALLY bad for us, we
> would have been dead long ago.
>
> Today I am thawing out a 5 pound chub of 80/20 ground chuck and I'll make
> meatloaf for tonight and meatballs for the freezer. *As I have done all my
> life, I'll taste some of the raw mixtures before cooking. *If it kills me,
> it will be the first time.

I eat raw ground beef too, though not 20% fat stuff out of frozen
chubs. Hasn't killed me yet either. I imagine there's some
variability between individuals in tolerance to certain pathogens.
>
> George L

--Bryan

Kalmia said...


>> I still remember when we could eat fresh ground hamburger out of the
>> supermarket package and it actually smelled AND tasted great!
>
>> Sorry to those who'll never know.
>
>
> Yeeaaaahhhhhh.. and at 95 cents a pound. Those were the days.


Kalmia,

Probably, except what could an eight year old BUM!!! buy on a 25¢ weekly
allowance? Probably why I didn't marry younger! Heck, back then a life of
luxury meant not having to pay taxes! <G>

Best,

Andy

"George Leppla" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2009-10-09, Jean B. > wrote:
>>> Mark Thorson wrote:
>>
>>>> It's spreadable death in it's purest form.
>>>
>>> How sad. So dare I ask what you use? What do you eat, anyway?
>>
>> Mark is our resident health food alarmist. Whatever you're eating,
>> it's bad for you. He's nice enough, but if you pay too much
>> attention, you'll be eating saw palmetto and dried seaweed for
>> breakfast.
>
> I had a MIL who at the age of 83, was told by her sister that her habit of
> eating bacon and fatty things like butter and mayo were bad for her
> health. I told Mom that if I lived to be 83, I would eat a whole pig
> dipped in mayo and smoke a cigar while I was doing it. (Her sister was a
> health/organic food fanatic.)

Now THAT'S what I want for my 83rd birthday!

Felice

On Thu, 8 Oct 2009 20:14:12 -0400, Felice wrote:

> "Mark Thorson" > wrote in message
> ...
>> Felice wrote:
>>>
>>> Well, a long one, anyhow. Life without butter? Gasp!
>>
>> It's spreadable death in it's purest form.
>
> I'm following St. Julia's idea of eating butter every day, and look how long
> she lasted (and look at me - I'm already 82)!
>
> Felice

make sure to drink lotsa gin as well.

your pal,
blake

On Thu, 08 Oct 2009 21:57:31 -0400, Jean B. wrote:

> Mark Thorson wrote:
>> Felice wrote:
>>> Well, a long one, anyhow. Life without butter? Gasp!
>>
>> It's spreadable death in it's purest form.
>
> How sad. So dare I ask what you use? What do you eat, anyway?

he's a breatharian:

<http://www.breatharian.com/breatharians.html>

your pal,
blake

On Thu, 08 Oct 2009 16:15:50 -0400, brooklyn1 wrote:

> On Thu, 08 Oct 2009 14:06:16 -0400, "Jean B." > wrote:
>
>>blake murphy wrote:
>>> On Wed, 07 Oct 2009 13:38:27 -0700, Mark Thorson wrote:
>>>
>>>> "Jean B." wrote:
>>>>> on NPR:
>>>>>
>>>>> http://www.onpointradio.org/2009/10/...r-still-unsafe
>>>>>
>>>>> This will also be archived for later listening. You will never
>>>>> buy ground meat again. (Yes, I am thinking of what Sheldon has
>>>>> said for MANY years!)
>>>> I stopped eating ground beef about 30 years ago,
>>>> about the same time I stopped eating butter.
>>>>
>>>
>>> yum, yum! no butter and no american beef! the key to a long, happy life.
>>>
>>> your pal,
>>> blake
>>
>>I not only use butter, but now I have found lard!
>
> Yeah, but lard will just make your hips big.
>
> Wait'll you find chicken schmaltz... guaranteed to increase your cups
> two sizes!

is that how you got your man-tits?

blake

"blake murphy" > wrote in message
. ..
> On Thu, 8 Oct 2009 20:14:12 -0400, Felice wrote:
>
>> "Mark Thorson" > wrote in message
>> ...
>>> Felice wrote:
>>>>
>>>> Well, a long one, anyhow. Life without butter? Gasp!
>>>
>>> It's spreadable death in it's purest form.
>>
>> I'm following St. Julia's idea of eating butter every day, and look how
>> long
>> she lasted (and look at me - I'm already 82)!
>>
>> Felice
>
> make sure to drink lotsa gin as well.
>
> your pal,
> blake

Mother's milk to Eliza and me.

Felice