I will never, EVER, take raw chicken on a camping/kayaking trip. I may just have an especially cruel virus, but I suspect that I might have not done a good job with the raw chicken--at home I am extremely persnickety about raw chicken--and may have given myself salmonella. I'm just about ready to call my chicken cooking days a thing of the past. I'm not crazy about chicken anyway, except for fried chicken, especially drumsticks. If anyone wishes me ill, please take pleasure in my physical distress if you please, because it doesn't make any difference to me. One thing that I did that was bad was using pointed bamboo skewers that ended up poking through the plastic bags I put the kebobs into.

I have a strong constitution, and in spite of being overweight, am very healthy, so this isn't going to kill me, but certainly I will NEVER bring raw chicken along on a camping trip where there is no running water, and I'm leaning toward not buying raw chicken at all. The less frequent turkey for roasting, I'm not planning on giving that up, but if I want fried chicken, maybe I should just buy fried chicken. I'm glad that my wife and son seem to be fine. I would have felt horrible if I'd done this to them instead of just myself. I even left work an hour early today. OK, I'll stop whining, but I wish to heck I had the option of buying electronically Pasteurized chicken (irradiated). I know that Kosher slaughtered chicken is far less likely to have salmonella, but that's so expensive that I might as well buy non-Kosher chicken already cooked. The things I'll miss most are BBQing chicken, and making soup with the pelvis/back from the super cheap leg quarters.

We all screw up sometimes, and even if it is infrequent, this is one screw-up I don't want to risk again.

--Bryan

On Sep 3, 8:29*pm, Bryan > wrote:
> I will never, EVER, take raw chicken on a camping/kayaking trip. *I may just have an especially cruel virus, but I suspect that I might have not done a good job with the raw chicken--at home I am extremely persnickety about raw chicken--and may have given myself salmonella. *I'm just about ready to call my chicken cooking days a thing of the past. *I'm not crazy about chicken anyway, except for fried chicken, especially drumsticks. *If anyone wishes me ill, please take pleasure in my physical distress if you please, because it doesn't make any difference to me. *One thing that I did that was bad was using pointed bamboo skewers that ended up poking through the plastic bags I put the kebobs into. *
>
> I have a strong constitution, and in spite of being overweight, am very healthy, so this isn't going to kill me, but certainly I will NEVER bring raw chicken along on a camping trip where there is no running water, and I'm leaning toward not buying raw chicken at all. *The less frequent turkey for roasting, I'm not planning on giving that up, but if I want fried chicken, maybe I should just buy fried chicken. *I'm glad that my wife and son seem to be fine. *I would have felt horrible if I'd done this to them instead of just myself. *I even left work an hour early today. *OK, I'll stop whining, but I wish to heck I had the option of buying electronically Pasteurized chicken (irradiated). *I know that Kosher slaughtered chicken is far less likely to have salmonella, but that's so expensive that I might as well buy non-Kosher chicken already cooked. *The things I'll miss most are BBQing chicken, and making soup with the pelvis/back from the super cheap leg quarters.
>
> We all screw up sometimes, and even if it is infrequent, this is one screw-up I don't want to risk again.
>
> --Bryan

aw.........there is nothing worse than food poisoning......worst sick
in the world.

I hope you are better quickly.
Keep down all the water you can.

"Bryan" > wrote in message
news:8c7d430f-25bc-4fb2-a974-

I have a strong constitution, and in spite of being overweight, am very
healthy, so this isn't going to kill me, but certainly I will NEVER bring
raw chicken along on a camping trip where there is no running water, and I'm
leaning toward not buying raw chicken at all. The less frequent turkey for
roasting, I'm not planning on giving that up, but if I want fried chicken,
maybe I should just buy fried chicken. I'm glad that my wife and son seem
to be fine. I would have felt horrible if I'd done this to them instead of
just
=========
Feel better soon.

Cheri

On Sep 3, 8:29 pm, Bryan > wrote:
> I will never, EVER, take raw chicken on a camping/kayaking trip. I may
> just have an especially cruel virus, but I suspect that I might have not
> done a good job with the raw chicken--at home I am extremely persnickety
> about raw chicken--and may have given myself salmonella. I'm just about
> ready to call my chicken cooking days a thing of the past. I'm not crazy
> about chicken anyway, except for fried chicken, especially drumsticks. If
> anyone wishes me ill, please take pleasure in my physical distress if you
> please, because it doesn't make any difference to me. One thing that I did
> that was bad was using pointed bamboo skewers that ended up poking through
> the plastic bags I put the kebobs into.
>
> I have a strong constitution, and in spite of being overweight, am very
> healthy, so this isn't going to kill me, but certainly I will NEVER bring
> raw chicken along on a camping trip where there is no running water, and
> I'm leaning toward not buying raw chicken at all. The less frequent turkey
> for roasting, I'm not planning on giving that up, but if I want fried
> chicken, maybe I should just buy fried chicken. I'm glad that my wife and
> son seem to be fine. I would have felt horrible if I'd done this to them
> instead of just myself. I even left work an hour early today. OK, I'll
> stop whining, but I wish to heck I had the option of buying electronically
> Pasteurized chicken (irradiated). I know that Kosher slaughtered chicken
> is far less likely to have salmonella, but that's so expensive that I
> might as well buy non-Kosher chicken already cooked. The things I'll miss
> most are BBQing chicken, and making soup with the pelvis/back from the
> super cheap leg quarters.
>
> We all screw up sometimes, and even if it is infrequent, this is one
> screw-up I don't want to risk again.

I'm so very sorry Bryan that you are in such misery. Your conclusions
however may be wrong. If you have a strong constitution and your wife and
son ate the same things you did - maybe the chicken is not the culprit.
Salmonella certainly can kill you and you are probably so miserable that you
don't care if it does or not. Please do get emergency medical help if you
get to feeling any worse. When you're better, please do think through why
the attack singled you out. For you and for the rest of us. So sorry.
Polly

On Sat, 3 Sep 2011 20:29:07 -0700 (PDT), Bryan
> wrote:

> We all screw up sometimes, and even if it is infrequent, this is one screw-up I don't want to risk again.

I'm sorry you're sick, hope no one else is. I've never had
salmonella, but hear it's no fun. Get well soon!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 9/3/2011 10:29 PM, Bryan wrote:
> I will never, EVER, take raw chicken on a camping/kayaking trip.

Wow. Just a thought but since you are the only one who got sick..... it
might not have been food poisoning. Hard to tell though.

Last night we watched an episode of Chopped and one Chef prepped chicken
on a wooden cutting board.... and later returned the cooked chicken to
the same board.... without having cleaned it. The judges refused to eat
the dish citing fears of salmonella.

Hope you feel better soon.

George L

On 9/4/2011 12:10 AM, Sqwertz wrote:
> Consumer Reports says that 2/3rds of the chicken bought at
> supermarkets had salmonella and campylobacter. 80% of the chicken
> from Tyson and Foster Farms tested positive. That's some MAJOR SHIT
> there.

You bet. I've stopped using a wooden boar for any chicken. We have a
plastic cutting board that works well... but here lately I have been
using an old cafeteria tray. The surface is very hard (non porous) and
the lip keeps the "juices" in one place. I also totally wash every
piece of chicken before and after I cut it.

The biggest change is that I always use a thermometer when cooking
chicken to make sure it is done.

Steve..... you might consider wearing latex or nitrile gloves when you
have to cut a chicken. Cheap and disposable.

George L

On Sep 4, 5:32*am, George Leppla > wrote:

> Steve..... you might consider wearing latex or nitrile gloves when you
> have to cut a chicken. *Cheap and disposable.

You can get nitrile gloves (if you are sensitive to latex) or latex
ones at the restaurant supply store much
more cheaply than anywhere else ...and you can get them by the box
which will last you for a while.

that's a really good idea for you.

On Sun, 04 Sep 2011 14:13:09 -0500, Omelet wrote:

> In article
> >,
> ImStillMags > wrote:
>
>> On Sep 4, 5:32*am, George Leppla > wrote:
>>
>>> Steve..... you might consider wearing latex or nitrile gloves when you
>>> have to cut a chicken. *Cheap and disposable.
>>
>> You can get nitrile gloves (if you are sensitive to latex) or latex
>> ones at the restaurant supply store much
>> more cheaply than anywhere else ...and you can get them by the box
>> which will last you for a while.
>>
>> that's a really good idea for you.
>
> They are also cheap at Auto Parts Stores in case there is no restaurant
> supplier near you... I bought a box of Latex gloves recently (50 pairs)
> for $13.00. They sell Nitrile for around the same price.
>
> Auto Zone.
>
> I think we ran a thread awhile back on using gloves to prep raw meat. I
> always use them when sausage making as sometimes it's difficult to get
> embedded blood and bits of ground meat out of the cuticles and under the
> fingernails, even with a nail brush.
>
> I also use them to make meatloaf.


Next time you're at the Doctors, while you're waiting in the exam room (and
waiting you will be) rummage through all the drawers and clean them out of
good kitchens items.
I usually only take the gloves. I have drawers full of them in the
kitchen.

It's not stealing, my time is worth more than a couple pockets full of
nitrile gloves.


TFM®

On Sep 4, 8:23*am, George Leppla > wrote:
> On 9/3/2011 10:29 PM, Bryan wrote:
>
> > I will never, EVER, take raw chicken on a camping/kayaking trip.
>
> Wow. *Just a thought but since you are the only one who got sick..... it
> might not have been food poisoning. *Hard to tell though.
>
> Last night we watched an episode of Chopped and one Chef prepped chicken
> on a wooden cutting board.... and later returned the cooked chicken to
> the same board.... without having cleaned it. *The judges refused to eat
> the dish citing fears of salmonella.
>
> Hope you feel better soon.

Wood is a safer surface than plastic. After brief use, the plastic
gets narrow "canyon" cuts, and bacteria thrive in them. Wood has
evolved to be a natural bactericide. My own tests show that thin mayo
smears on glass and plastic cutting boards left overnight gave rise to
copious colonies on Petri dishes, while the smears from maple. walnut,
teak and even oak were almost or completely sterile. Read the articles
at http://faculty.vetmed.ucdavis.edu/fa...tingboard..htm
and http://www.reluctantgourmet.com/cutting_board.htm. Some of my
wooden boards were old in 1940. I remember reading that at one time,
British authorities banned wooden cutting boards in restaurants. When
chefs complained, saying there was no evidence to support the ban, the
authorities ran tests to prove that they were right. When the results
were in, the ban was rescinded and plastic boards were advised
against. I can't find a reference, though.

Jerry
--
Engineering is the art of making what you want from things you can get.

On 9/4/2011 4:45 PM, Jerry Avins wrote:
> Wood is a safer surface than plastic. After brief use, the plastic
> gets narrow "canyon" cuts, and bacteria thrive in them. Wood has
> evolved to be a natural bactericide. My own tests show that thin mayo
> smears on glass and plastic cutting boards left overnight gave rise to
> copious colonies on Petri dishes, while the smears from maple. walnut,
> teak and even oak were almost or completely sterile. Read the articles
> athttp://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard..htm
> andhttp://www.reluctantgourmet.com/cutting_board.htm. Some of my
> wooden boards were old in 1940. I remember reading that at one time,
> British authorities banned wooden cutting boards in restaurants. When
> chefs complained, saying there was no evidence to support the ban, the
> authorities ran tests to prove that they were right. When the results
> were in, the ban was rescinded and plastic boards were advised
> against. I can't find a reference, though.

Well... you learn something new every day! I've read your links... and
others and my inclination that a plastic board is more sanitary than a
wooden board is not necessarily so.

Thanks for the info.

George L

On Sunday, September 4, 2011 7:32:40 AM UTC-5, George Leppla wrote:
> On 9/4/2011 12:10 AM, Sqwertz wrote:
> > Consumer Reports says that 2/3rds of the chicken bought at
> > supermarkets had salmonella and campylobacter. 80% of the chicken
> > from Tyson and Foster Farms tested positive. That's some MAJOR SHIT
> > there.
>
> You bet. I've stopped using a wooden boar for any chicken. We have a
> plastic cutting board that works well... but here lately I have been
> using an old cafeteria tray. The surface is very hard (non porous) and
> the lip keeps the "juices" in one place. I also totally wash every
> piece of chicken before and after I cut it.
>
> The biggest change is that I always use a thermometer when cooking
> chicken to make sure it is done.
>
> Steve..... you might consider wearing latex or nitrile gloves when you
> have to cut a chicken. Cheap and disposable.

It was cavalier of me to have brought raw chicken to a primitive campsite. I'm just glad no one but me had to suffer for my foolishness.
>
> George L

--Bryan

On Sunday, September 4, 2011 5:27:26 PM UTC-5, George Leppla wrote:
> On 9/4/2011 4:45 PM, Jerry Avins wrote:
> > Wood is a safer surface than plastic. After brief use, the plastic
> > gets narrow "canyon" cuts, and bacteria thrive in them. Wood has
> > evolved to be a natural bactericide. My own tests show that thin mayo
> > smears on glass and plastic cutting boards left overnight gave rise to
> > copious colonies on Petri dishes, while the smears from maple. walnut,
> > teak and even oak were almost or completely sterile. Read the articles
> > athttp://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard..htm
> > andhttp://www.reluctantgourmet.com/cutting_board.htm. Some of my
> > wooden boards were old in 1940. I remember reading that at one time,
> > British authorities banned wooden cutting boards in restaurants. When
> > chefs complained, saying there was no evidence to support the ban, the
> > authorities ran tests to prove that they were right. When the results
> > were in, the ban was rescinded and plastic boards were advised
> > against. I can't find a reference, though.
>
> Well... you learn something new every day! I've read your links... and
> others and my inclination that a plastic board is more sanitary than a
> wooden board is not necessarily so.

We use those thin plastic ones, and run them through the dishwasher. If I had a wooden one, I'd never put meat on it, especially chicken. Jerry is correct that wood is better, but plastic that is subjected to a high temp dishwasher cycle is very sanitary. I threw kebobs at those little *******s* tonight. Beef, red and yellow bell peppers, onions and button mushrooms, just salted and peppered before grilling over charcoal. I resisted the soy sauce and cayenne until my very last one. It's funny how the skin on peppers can blacken w/o tasting burned. http://www.flickr.com/photos/36178182@N08/

* The "little *******s" being those bacteria, who are fatherless because they reproduce asexually.
>
> Thanks for the info.
>
> George L

--Bryan

"Bryan" <We use those thin plastic ones, and run them through the
dishwasher. If I had a wooden one, I'd never put meat on it, especially
chicken. Jerry is correct that wood is better, but plastic that is
subjected to a high temp dishwasher cycle is very sanitary. I threw kebobs
at those little *******s* tonight. Beef, red and yellow bell peppers,
onions and button mushrooms, just salted and peppered before grilling over
charcoal. I resisted the soy sauce and cayenne until my very last one.
It's funny how the skin on peppers can blacken w/o tasting burned.
http://www.flickr.com/photos/36178182@N08/

Ah. Bryan. I was wondering if you'd survived the day. Glad to see your
post. Do we conclude here that a plastic cutting mat that's been run
through the dishwasher is safe? Polly

On Sun, 4 Sep 2011 14:45:13 -0700 (PDT), Jerry Avins wrote:

> On Sep 4, 8:23*am, George Leppla > wrote:
>> On 9/3/2011 10:29 PM, Bryan wrote:
>>
>>> I will never, EVER, take raw chicken on a camping/kayaking trip.
>>
>> Wow. *Just a thought but since you are the only one who got sick..... it
>> might not have been food poisoning. *Hard to tell though.
>>
>> Last night we watched an episode of Chopped and one Chef prepped chicken
>> on a wooden cutting board.... and later returned the cooked chicken to
>> the same board.... without having cleaned it. *The judges refused to eat
>> the dish citing fears of salmonella.
>>
>> Hope you feel better soon.
>
> Wood is a safer surface than plastic. After brief use, the plastic
> gets narrow "canyon" cuts, and bacteria thrive in them. Wood has
> evolved to be a natural bactericide. My own tests show that thin mayo
> smears on glass and plastic cutting boards left overnight gave rise to
> copious colonies on Petri dishes, while the smears from maple. walnut,
> teak and even oak were almost or completely sterile. Read the articles
> at http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm
> and http://www.reluctantgourmet.com/cutting_board.htm. Some of my
> wooden boards were old in 1940. I remember reading that at one time,
> British authorities banned wooden cutting boards in restaurants. When
> chefs complained, saying there was no evidence to support the ban, the
> authorities ran tests to prove that they were right. When the results
> were in, the ban was rescinded and plastic boards were advised
> against. I can't find a reference, though.
>
> Jerry

plastic just doesn't feel right for heavy-duty work. but i did buy this
one

<http://www.amazon.com/OXO-Grips-Cutting-7-5-inch-10-5-inch/dp/B000AAM0G2/ref=sr_1_3?ie=UTF8&qid=1315249822&sr=8-3>

to slice limes and such. it's like a board you might see in a bar. very
happy with it.

your pal,
blake

Jerry Avins > wrote:

> Wood is a safer surface than plastic. After brief use, the plastic gets
> narrow "canyon" cuts, and bacteria thrive in them. Wood has evolved to be
> a natural bactericide. My own tests show that thin mayo smears on glass
> and plastic cutting boards left overnight gave rise to copious colonies on
> Petri dishes, while the smears from maple. walnut, teak and even oak were
> almost or completely sterile. Read the articles at
> http://faculty.vetmed.ucdavis.edu/fa...cuttingboard.h
> tm and http://www.reluctantgourmet.com/cutting_board.htm. Some of my
> wooden boards were old in 1940. I remember reading that at one time,
> British authorities banned wooden cutting boards in restaurants. When
> chefs complained, saying there was no evidence to support the ban, the
> authorities ran tests to prove that they were right. When the results were
> in, the ban was rescinded and plastic boards were advised against. I can't
> find a reference, though.

Here are the current USDA FSIS recommendations:
<http://www.fsis.usda.gov/factsheets/Cutting_Boards_and_Food_Safety/index.asp>

Victor

On Sep 3, 11:58*pm, ImStillMags > wrote:
> On Sep 3, 8:29*pm, Bryan > wrote:
>
> > I will never, EVER, take raw chicken on a camping/kayaking trip. *I may just have an especially cruel virus, but I suspect that I might have not done a good job with the raw chicken--at home I am extremely persnickety about raw chicken--and may have given myself salmonella. *I'm just about ready to call my chicken cooking days a thing of the past. *I'm not crazy about chicken anyway, except for fried chicken, especially drumsticks. *If anyone wishes me ill, please take pleasure in my physical distress if you please, because it doesn't make any difference to me. *One thing that I did that was bad was using pointed bamboo skewers that ended up poking through the plastic bags I put the kebobs into. *
>
> > I have a strong constitution, and in spite of being overweight, am very healthy, so this isn't going to kill me, but certainly I will NEVER bring raw chicken along on a camping trip where there is no running water, and I'm leaning toward not buying raw chicken at all. *The less frequent turkey for roasting, I'm not planning on giving that up, but if I want fried chicken, maybe I should just buy fried chicken. *I'm glad that my wife and son seem to be fine. *I would have felt horrible if I'd done this to them instead of just myself. *I even left work an hour early today. *OK, I'll stop whining, but I wish to heck I had the option of buying electronically Pasteurized chicken (irradiated). *I know that Kosher slaughtered chicken is far less likely to have salmonella, but that's so expensive that I might as well buy non-Kosher chicken already cooked. *The things I'll miss most are BBQing chicken, and making soup with the pelvis/back from the super cheap leg quarters.
>
> > We all screw up sometimes, and even if it is infrequent, this is one screw-up I don't want to risk again.
>
> > --Bryan
>
> aw.........there is nothing worse than food poisoning......worst sick
> in the world.
>
> I hope you are better quickly.
> Keep down all the water you can.

Something to keep on hand in case of food poisoning is
"grapefruit seed extract". It comes in capsules and also in a liquid
concentrate.
You can use a few drops in water and put the raw chicken in it awhile
to kill
any bacteria or viruses. I don't remember how many drop with how
much water.
You can use that GAE liquid to also clean counters or anything you
want to steralize.

I use the capsules to stop colds or flu. It really works. And from
experienceI
know it works for food poisoning.

Lucille

On Mon, 12 Sep 2011 16:35:10 -0500, Sky >
wrote:

> Check out Harbor Freight [http://www.harborfreight.com/] . Their supply
> of latex/nitrile (etc.) gloves may be much less in cost per 100-count
> that many other vendors. Not to mention - HF has coupons available via
> online, magazines, Sunday weekly coupons, etc. So, perhaps a 100-glove
> pack from HF may run about $8-9 instead, or less. Just an FYI and a
> heads-up.

What's the cost of shipping on that?

>
> Sky, who often uses nitrile gloves for convenience (and sanitation) when
> handling raw meats, etc. OH, and for automotive/bicycle and other messy
> uses also, like cleaning up after kitty "messes" of various sorts


--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/12/2011 5:09 PM, sf wrote:
> On Mon, 12 Sep 2011 16:35:10 -0500, >
> wrote:
>
>> Check out Harbor Freight [http://www.harborfreight.com/] . Their supply
>> of latex/nitrile (etc.) gloves may be much less in cost per 100-count
>> that many other vendors. Not to mention - HF has coupons available via
>> online, magazines, Sunday weekly coupons, etc. So, perhaps a 100-glove
>> pack from HF may run about $8-9 instead, or less. Just an FYI and a
>> heads-up.
>
> What's the cost of shipping on that?

Er, I haven't a clue! Thankfully - there's a 'harbor freight' store
across town where I live. Not sure if the price there is better or not
than at Sam's but at least there's that option ;>

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

George Leppla wrote:

> Well... you learn something new every day! I've read your links... and
> others and my inclination that a plastic board is more sanitary than a
> wooden board is not necessarily so.
>
> Thanks for the info.
>
> George L

Also, I believe TPTB now have decided it might be safer to not wash
chicken before cooking as the splashing can spread any present bacteria
about unnoticed, yet not necessarily noticed allowing the later picked
up bacteria to cause problems.

Sycophant wrote about gloves:

> I personally prefer Latex as I find them to be a bit tougher than
> Nitrile. And since I'm not allergic to it, nor is anyone in my family,
> it works well for me. :-) They are quite durable!
>
> They cost me about $13.00 per 100 at Auto Zone and I'm sure I could get
> them cheaper on line, but one has to consider shipping costs as well.
> 50 pairs should last me at least 6 months to a year.

See? You don't HAVE to steal them from your employer! Good for you for
overcoming that habit... now if you can kick your drug habit, you'll almost
be law-abiding again!

Bob

On 9/12/2011 3:07 PM, Omelet wrote:
> I personally prefer Latex as I find them to be a bit tougher than
> Nitrile. And since I'm not allergic to it, nor is anyone in my family,
> it works well for me. :-) They are quite durable!
>
> They cost me about $13.00 per 100 at Auto Zone and I'm sure I could get
> them cheaper on line, but one has to consider shipping costs as well.
> 50 pairs should last me at least 6 months to a year.

Latex stretches more, but I still prefer nitrile. They can be laundered
and reused, and you do not have to powder them, they come in pretty
colors. Reduce, reuse, recycle and all that. That is a good price, I
ordered by the case, and that is just about what I paid, including
shipping.

Becca

On 9/12/2011 7:04 PM, Christine Dabney wrote:
> I have heard that as well lately. The idea is that thorough cooking,
> will kill the bacteria, especially roasting. I have heard it from
> Jacques Pepin, and other noted authorities.
>
> Christine

Several years ago, people were soaking their raw chickens in TSP. Not
sure if anyone is doing that anymore.

Becca

On Tue, 13 Sep 2011 15:53:57 -0500, Ema Nymton >
wrote:

> On 9/12/2011 7:04 PM, Christine Dabney wrote:
> > I have heard that as well lately. The idea is that thorough cooking,
> > will kill the bacteria, especially roasting. I have heard it from
> > Jacques Pepin, and other noted authorities.
> >
> > Christine
>
> Several years ago, people were soaking their raw chickens in TSP. Not
> sure if anyone is doing that anymore.
>

Are you sure it was TSP?
http://www.inchem.org/documents/icsc/icsc/eics1178.htm

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/13/2011 4:08 PM, sf wrote:
> On Tue, 13 Sep 2011 15:53:57 -0500, Ema >
> wrote:
>
>> On 9/12/2011 7:04 PM, Christine Dabney wrote:
>>> I have heard that as well lately. The idea is that thorough cooking,
>>> will kill the bacteria, especially roasting. I have heard it from
>>> Jacques Pepin, and other noted authorities.
>>>
>>> Christine
>> Several years ago, people were soaking their raw chickens in TSP. Not
>> sure if anyone is doing that anymore.
>>
> Are you sure it was TSP?
> http://www.inchem.org/documents/icsc/icsc/eics1178.htm

It was TSP, and I had some, because I was using it to wash walls. They
might have wanted Food Grade, though.

Becca

On Wed, 14 Sep 2011 19:13:42 -0500, Ema Nymton >
wrote:

>On 9/13/2011 4:08 PM, sf wrote:
>> On Tue, 13 Sep 2011 15:53:57 -0500, Ema >
>> wrote:
>>
>>> On 9/12/2011 7:04 PM, Christine Dabney wrote:
>>>> I have heard that as well lately. The idea is that thorough cooking,
>>>> will kill the bacteria, especially roasting. I have heard it from
>>>> Jacques Pepin, and other noted authorities.
>>>>
>>>> Christine
>>> Several years ago, people were soaking their raw chickens in TSP. Not
>>> sure if anyone is doing that anymore.
>>>
>> Are you sure it was TSP?
>> http://www.inchem.org/documents/icsc/icsc/eics1178.htm
>
>It was TSP, and I had some, because I was using it to wash walls. They
>might have wanted Food Grade, though.

I'm betting it was supposed to be TSPP - Tetra-Sodium pyro-phosphate.
[like a super-salt]

If you used TSP you're lucky to have avoided hospitalization.

Jim

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Unless one is protecting a wound or has some kind of skin disease WTF
> would anyone need to glove up for handling food in their own kitchen...
> must be a filthy dump/rotten food... there's no other reason.

Sycophant's the one who started this "glove up" thread. Are you saying she's
living in squalor, are you implying that she's diseased, or both?

Bob

On 9/14/2011 2:06 PM, Omelet wrote:
>
> I mostly wear gloves for handling ground meat or sausage making because
> blood and tiny bits of meat get into my nail beds and around and under
> my fingernails and it's a pain in the ass to scrub it all out with a
> nail brush.
>
> I also don't like the feel of grease on my hands and it takes dish
> detergent to get all the grease off.
>
> Sometimes wearing gloves is a personal preference, not for personal
> protection...

That's why I like to wear the disposable gloves, too. Especially when
working on a bicycle chain or tire and cooking with ground beef ;>

Sky

P.S. Did you ever check out Harbor Freight to compare the cost of the
gloves ? I look forward to finding out what you find out Yeah,
going to HF is a bit of a hazard - too many good buys!

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Wed, 14 Sep 2011 13:58:11 -0500, Ema Nymton >
wrote:

> Gloves are great if you are using naval jelly, painting or doing
> anything greasy.

I've discovered that kevlar-reinforced gloves are great for
mandolining.

--
Ann's Little Brother Bob

On Wed, 14 Sep 2011 19:13:42 -0500, Ema Nymton >
wrote:

> On 9/13/2011 4:08 PM, sf wrote:
> > On Tue, 13 Sep 2011 15:53:57 -0500, Ema >
> > wrote:
> >
> >> On 9/12/2011 7:04 PM, Christine Dabney wrote:
> >>> I have heard that as well lately. The idea is that thorough cooking,
> >>> will kill the bacteria, especially roasting. I have heard it from
> >>> Jacques Pepin, and other noted authorities.
> >>>
> >>> Christine
> >> Several years ago, people were soaking their raw chickens in TSP. Not
> >> sure if anyone is doing that anymore.
> >>
> > Are you sure it was TSP?
> > http://www.inchem.org/documents/icsc/icsc/eics1178.htm
>
> It was TSP, and I had some, because I was using it to wash walls. They
> might have wanted Food Grade, though.
>

Totally confused now. You used TSP on chicken you ate? I thought you
were reporting what others thought they should do! TSP takes the
paint off walls if you're not careful. I hate to think about what it
can do to the human digestive system.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 12, 5:09*pm, sf > wrote:
> On Mon, 12 Sep 2011 16:35:10 -0500, Sky >
> wrote:
>
> > Check out Harbor Freight [http://www.harborfreight.com/] . *Their supply
> > of latex/nitrile (etc.) gloves may be much less in cost per 100-count
> > that many other vendors. *Not to mention - HF has coupons available via
> > online, magazines, Sunday weekly coupons, etc. *So, perhaps a 100-glove
> > pack from HF may run about $8-9 instead, or less. *Just an FYI and a
> > heads-up.
>
> What's the cost of shipping on that?

Again, look it up yerself, ****.

Sky wrote:

> That's why I like to wear the disposable gloves, too. Especially when
> working on a bicycle chain or tire and cooking with ground beef ;>

"AND cooking with ground beef" sounds like you're somehow incorporating your
bicycle parts into your meat loaf!

Bob

Bob wrote:

> I've discovered that kevlar-reinforced gloves are great for
> mandolining.

I agree; if I choose not to use the hand guard (which is cumbersome), I'll
use kevlar gloves with the mandoline. They're also a good safeguard when
shucking oysters or filleting fish.

Bob

Marty wrote:

>>> Unless one is protecting a wound or has some kind of skin disease WTF
>>> would anyone need to glove up for handling food in their own
>>> kitchen... must be a filthy dump/rotten food... there's no other
>>> reason.
>>
>> Sycophant's the one who started this "glove up" thread. Are you
>> saying she's living in squalor, are you implying that she's diseased,
>> or both?
>> Bob
>
> Actually I'm the one who changed the subject line to "glove up".

Really? Guess my NSP dropped your post; Sycophant's post is the first one
with that topic on astraweb's server. I stand corrected.

Bob

Omelet wrote:

> Bob is off his meds again...
> Needs to have his Lithium levels checked.


Do you even know what lithium is used for? Nothing he posts exhibits a
need for it, unlike someone like Andy, IMO.

Goomba replied to Sycophant:

>> Bob is off his meds again...
>> Needs to have his Lithium levels checked.
>
> Do you even know what lithium is used for? Nothing he posts exhibits a
> need for it, unlike someone like Andy, IMO.

Sycophant just wanted to get *some* kind of jab in; it doesn't matter to her
whether it made any sense at all. Nobody should expect rationality from her
anymore; she's gone too far into the "diviner's demesne" for that She'll be
lucky to avoid jail followed by involuntary commitment to a mental
institution for the rest of her life.

Bob

On Fri, 16 Sep 2011 19:07:00 -0700, "Bob Terwilliger"
> wrote:

> Goomba replied to Sycophant:
>
> >> Bob is off his meds again...
> >> Needs to have his Lithium levels checked.
> >
> > Do you even know what lithium is used for? Nothing he posts exhibits a
> > need for it, unlike someone like Andy, IMO.
>
> Sycophant just wanted to get *some* kind of jab in; it doesn't matter to her
> whether it made any sense at all. Nobody should expect rationality from her
> anymore; she's gone too far into the "diviner's demesne" for that She'll be
> lucky to avoid jail followed by involuntary commitment to a mental
> institution for the rest of her life.
>
There are more deserving people to let your bile loose on, Bob.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Goomba replied to Sycophant:
>>
>>>> Bob is off his meds again...
>>>> Needs to have his Lithium levels checked.
>>>
>>> Do you even know what lithium is used for? Nothing he posts exhibits a
>>> need for it, unlike someone like Andy, IMO.
>>
>> Sycophant just wanted to get *some* kind of jab in; it doesn't matter to
>> her whether it made any sense at all. Nobody should expect rationality
>> from her anymore; she's gone too far into the "diviner's demesne" for
>> that. She'll be lucky to avoid jail followed by involuntary commitment to
>> a mental institution for the rest of her life.
>>
> There are more deserving people to let your bile loose on, Bob.

Thanks for replying!

Bob, starting a four-day weekend in 10 hours...and counting...

On Sat, 17 Sep 2011 20:14:47 -0700, "Bob Terwilliger"
> wrote:

> Bob, starting a four-day weekend in 10 hours...and counting...

Have fun! Will you be cooking or traveling?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Bob, starting a four-day weekend in 10 hours...and counting...
>
> Have fun! Will you be cooking or traveling?

Well... We're going to be getting a puppy tomorrow. On Monday we're getting
a chimney sweep to clean our chimney, and I'm having a podiatrist evaluate
the health of my feet. So there won't be any travel, but that doesn't mean
it won't be FUN!

I probably will be cooking, but I haven't made any plans for it yet.

Bob