On 8/28/2015 12:16 PM, notbob wrote:
> On 2015-08-28, Dave Smith > wrote:
>> On 2015-08-28 11:06 AM, notbob wrote:
>>> On 2015-08-28, Opinicus > wrote:
>>>
>>>> What science says about food safety is of the utmost concern to the
>>>> food trade, hospitality.......
>>>
>>> You obviously have never watched an episode of Kitchen Nightmares.
>>>
>> It is of utmost concern to the people who are in the public health
>> business. If it was as important to everyone in the restaurant business
>> there would be a lot of inspectors would be out of a job.
>
> You sed "food trade". If the restaurant business is not the food
> trade, I don't know what is.
>
> Besides, inspectors are usually hamstrung, anyway. I'll not go
> looking for a cite, but I recall the female USDA inspector who was
> constantly harrassed and finally run out of the dept for consciously
> trying to impose USDA stds and improve conditions at a major meat
> packing plant. Perhaps things are all rosy and hunky-dory in good ol'
> Canada (which I doubt), but govt inspectors in the US are a bad joke.
>
> nb
>

As is the fractional percentage of food that even get's inspected:

http://www.foodsafetynews.com/2012/1...t-inspections/

Investigation: USDA Quietly Eliminated 60 Percent of Foreign Meat
Inspections
Agency also lacks foreign audit transparency

http://www.kansascity.com/news/gover...le1615736.html

Food safety advocates, members of Congress and even some meat inspectors
contend the USDA’s Food Safety and Inspection Service, which now employs
7,500 meat inspectors nationwide, is in disarray.

http://abcnews.go.com/Health/story?id=117992

“The Jungle 2000,” — the report by the Government Accountability
Project, a Washington-based public-interest law firm, and Public
Citizen, a Washington-based consumer group — surveys conditions reported
by 451 federal meat inspectors at 92 percent of the country’s
meat-processing plants.

The groups say the inspection system — begun by the Clinton
administration five years ago and called the Hazard Analysis and
Critical Control Point program — weakens the U.S. Department of
Agriculture’s authority by giving industry a larger role in monitoring
safety.

....

On one question, 210 inspectors out of 327 indicated that since the new
inspection program began at their plant, there had been instances when
they had not taken direct action against contamination in meat such as
feces, vomit and metal shards. The inspectors said they would have taken
action under the old system. And 206 of the 210 say such contamination
occurs daily or weekly.

On Friday, August 28, 2015 at 8:29:56 AM UTC-10, Michel Boucher wrote:
> dsi1 <> wrote in
> :
>
> >> > What science says is if you leave food out, there is a
> >> > possibility that harmful microorganisms could gain a
> >> > foothold on your vittles to a bad result. It doesn't say
> >> > that it has to happen nor does it say that it's likely to
> >> > happen.
> >> What science says about food safety is of the utmost concern
> >> to the food trade, hospitality, and similar industries
> >> because it provides them with cover for their asses in the
> >> event of liability issues. Individuals are at liberty to take
> >> whatever risks they want, however foolhardy or otherwise
> >> those risks may be.
> >>
> > I totally agree with you there. The food safety rules are
> > important. What has that got to do with what I do at home?
> > There was food before there was refrigeration and I've never
> > gotten food poisoning with my "horrible" practices. What's the
> > problem?
>
> None whatsoever. My wife is a food paranoid. I have gotten her
> to the point where she doesn't throw something out because it has
> been out of the fridge for ten minutes. And although she has
> seen a good documentary on the corporate fiction of the "due
> date" on food (as opposed to checking it out (smell, appearance,
> etc.), she still cringes at the thought of eating yogurt that is
> two days past the due date as though that meant it turned to
> poison from one instant to the next. Clearly she does not trust
> her own sense to tell her when something has truly expired as
> opposed to fictitiously expired.
>
> I have been preparing her food for nigh on 28 years now and she
> has never been poisoned by anything I've put in front of her.
> Twenty eight years and still she doesn't entirely trust me. Ya
> got to wonder.
>
> Of course this is hardly an issue when compared to the growing
> trend in "gluten intolerance".
>
> https://www.youtube.com/watch?v=Oht9AEq1798
>
> --
>
> "If you are neutral in situations of injustice,
> you have chosen the side of the oppressor " --
> Desmond Tutu
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

The fear of food is strong in this group. That's a real shame.

On 8/28/2015 12:35 PM, dsi1 wrote:

>> I have been preparing her food for nigh on 28 years now and she
>> has never been poisoned by anything I've put in front of her.
>> Twenty eight years and still she doesn't entirely trust me. Ya
>> got to wonder.
>>
>> Of course this is hardly an issue when compared to the growing
>> trend in "gluten intolerance".
>>
>> https://www.youtube.com/watch?v=Oht9AEq1798
>
> The fear of food is strong in this group. That's a real shame.
>
The answer is probiotics...and refrigeration!

One must presume you have a well-flora'd gut.

Others do not.

On Friday, August 28, 2015 at 8:37:52 AM UTC-10, los Golondrinas wrote:
> On 8/28/2015 12:35 PM, dsi1 wrote:
>
> >> I have been preparing her food for nigh on 28 years now and she
> >> has never been poisoned by anything I've put in front of her.
> >> Twenty eight years and still she doesn't entirely trust me. Ya
> >> got to wonder.
> >>
> >> Of course this is hardly an issue when compared to the growing
> >> trend in "gluten intolerance".
> >>
> >> https://www.youtube.com/watch?v=Oht9AEq1798
> >
> > The fear of food is strong in this group. That's a real shame.
> >
> The answer is probiotics...and refrigeration!
>
> One must presume you have a well-flora'd gut.
>
> Others do not.

I can't digest lactose so I'm gonna have to opt out any group of people with a sterling digestive system. As it goes, I'm just a regular guy. I've never heard of probiotics protecting folks from food poisoning.

On 8/28/2015 1:06 PM, dsi1 wrote:
> On Friday, August 28, 2015 at 8:37:52 AM UTC-10, los Golondrinas wrote:
>> On 8/28/2015 12:35 PM, dsi1 wrote:
>>
>>>> I have been preparing her food for nigh on 28 years now and she
>>>> has never been poisoned by anything I've put in front of her.
>>>> Twenty eight years and still she doesn't entirely trust me. Ya
>>>> got to wonder.
>>>>
>>>> Of course this is hardly an issue when compared to the growing
>>>> trend in "gluten intolerance".
>>>>
>>>> https://www.youtube.com/watch?v=Oht9AEq1798
>>>
>>> The fear of food is strong in this group. That's a real shame.
>>>
>> The answer is probiotics...and refrigeration!
>>
>> One must presume you have a well-flora'd gut.
>>
>> Others do not.
>
> I can't digest lactose so I'm gonna have to opt out any group of people with a sterling digestive system. As it goes, I'm just a regular guy. I've never heard of probiotics protecting folks from food poisoning.
>

I think it just makes the gut more populated with good bacteria, which
should give it better chance against the bad bacteria.

http://www.healthygutbugs.com/preven...ng-probiotics/

Probiotics and a healthy gut micro biome have been shown to prevent many
cases of traveler’s diarrhea, taking probiotics can also treat food
poisoning and help sufferers feel better quickly.

http://pennstatehershey.adam.com/con...Id=107&pid=33&
gid=000064

Take probiotics, such as Lactobacillus acidophilus and Lactobacillus
bulgaricus, can help restore the balance of good bacteria in the
intestine. If you are traveling to an area where the food and water may
be contaminated, in addition to taking the precautions above, taking
probiotics both before and during your trip may help maintain intestinal
health. People with weakened immune systems should speak with their
doctors before taking probiotics.
Apple cider vinegar is a traditional remedy that, although it has not
been studied scientifically, may have some antimicrobial properties. Mix
2 tsp. in one cup warm water and drink several times a day.

For specific types of food poisoning:

Alpha-lipoic acid -- Several reports indicate that alpha-lipoic acid, an
antioxidant commonly found in broccoli, spinach, and beef, may help
treat Amanita (mushroom) poisoning, especially when combined with milk
thistle (Silybum marianum).

On 2015-08-28 2:29 PM, Michel Boucher wrote:

> None whatsoever. My wife is a food paranoid. I have gotten her
> to the point where she doesn't throw something out because it has
> been out of the fridge for ten minutes. And although she has
> seen a good documentary on the corporate fiction of the "due
> date" on food (as opposed to checking it out (smell, appearance,
> etc.), she still cringes at the thought of eating yogurt that is
> two days past the due date as though that meant it turned to
> poison from one instant to the next. Clearly she does not trust
> her own sense to tell her when something has truly expired as
> opposed to fictitiously expired.


What does she think happens to yogurt after the best before date? It
has already been affected by bacteria. Does she have any idea how old
the milk is that went onto that 3 year old aged cheddar?

>
> I have been preparing her food for nigh on 28 years now and she
> has never been poisoned by anything I've put in front of her.
> Twenty eight years and still she doesn't entirely trust me. Ya
> got to wonder.

I can appreciate that. My wife is absolutely phobic about bees and
hornets. She has never been stung.

> Of course this is hardly an issue when compared to the growing
> trend in "gluten intolerance".

It's almost like yawning... contagious. I suspect that my wife is gluten
intolerant. She tends to avoid bread, cereals and pastry, mainly because
of carbs, but she seems to suffer when she does eat them. She was
treated as celiac when she as young.

On 8/28/2015 1:45 PM, Dave Smith wrote:
> Does she have any idea how old the milk is that went onto that 3 year
> old aged cheddar?
>

When it went in?

Or 3 years later _after_ it's been aged?

Sheesh!

On 2015-08-28, Dave Smith > wrote:

> What does she think happens to yogurt after the best before date? It
> has already been affected by bacteria. Does she have any idea how old
> the milk is that went onto that 3 year old aged cheddar?


Depends on what you purchase and how you use/store it.

I've had organic sour cream that lasted several weeks beyond the
expiry date. Same with organic milk and cream. To accomplish this, I
NEVER use an already-used spoon in any opened food container. I NEVER
use a spoon I've eaten off of to spoon out any kinda pkg'd food,
specially salsa!! New spoon every time. You use a spoon you've eaten
off of, the food will never reach the expiry date.

Needless to say, I spend a whole lotta time washing spoons.

nb

On Fri, 28 Aug 2015 08:35:52 -0400, jmcquown >
wrote:

>On 8/27/2015 7:25 PM, Jeßus wrote:
>> On Thu, 27 Aug 2015 18:20:36 -0500, Sqwertz >
>> wrote:
>>
>>> On Thu, 27 Aug 2015 19:09:44 -0400, wrote:
>>>
>>>> Okay, I grill my chicken, bring it in the house on a platter and cover it with
>>>> aluminum foil to eat later on. I don't really want to refrigerate it right away
>>>> since then I'd have to warm it in the microwave. How long can I safely leave it
>>>> covered on a plate on the countertop? Thanks.
>>>
>>> What temperature and how clean is your kitchen?
>>
>> Yep, cleanliness and in particular, the temp, makes a big difference
>> in how long one can leave things out.
>>
>>> In my kitchen I would have no problems eating it 6 or even 8 hours
>>> later provided it was cooked thoroughly (and covered as you say).
>>>
>>> But the USDA says you will die of it stays out for one minute longer
>>> than 2 hours.
>>
>> They err on the side of caution to a ridiculous degree.
>>
>> I ate leftover salmon crumbed with panko for breakfast - it never even
>> made it to the fridge last night. I better call an ambulance...
>>
>Are you dead yet?

Hang on, I'll check... nope, still alive

This topic always perplexes me a little when I see what IMO are rather
extreme precautions. I don't know if the risk of food poisoning is
higher in the U.S for some strange reason, but my own experiences tell
another story. I butcher a lot of my own meat, I will hang venison or
lamb in the shed for 5 days before cutting it up. I have a few
roosters destined for the stock pot very soon - they too will hang for
a day before going into the pot. Touch wood, I haven't had any form of
food poisoning since the late 1980's <shrug>.

On Thu, 27 Aug 2015 18:38:55 -0500, John Kuthe >
wrote:

>On Fri, 28 Aug 2015 09:27:53 +1000, Jeßus > wrote:
>
>>On Thu, 27 Aug 2015 18:18:04 -0500, John Kuthe >
>>wrote:
>>
>>>On Fri, 28 Aug 2015 09:13:12 +1000, Jeßus > wrote:
>>>
>>>>On Thu, 27 Aug 2015 19:09:44 -0400, wrote:
>>>>
>>>>>Okay, I grill my chicken, bring it in the house on a platter and cover it with
>>>>>aluminum foil to eat later on. I don't really want to refrigerate it right away
>>>>>since then I'd have to warm it in the microwave. How long can I safely leave it
>>>>>covered on a plate on the countertop? Thanks.
>>>>
>>>>It'll be fine there for a few hours, at the very least.
>>>
>>>IFF you eat it all then.
>>
>>Well, that was the plan, I thought.
>>
>>>It;s not suitablke for storage. Don't put it
>>>in the fridge after, particularly if it's warmish weather.
>>
>>Yes, the warmer it is, the shorter time it's safe to eat.
>>No need to get too panicky about it, though.
>
>What's the worst that could happen? Diarrea, maybe throw it up.
>Probably.

Plenty of mention here in this thread of the symptoms.

The only time I was sick like that was in the late 1980s... still
don't know what the specific cause was. No vomiting in my case... but
the other end was another matter entirely! My stomach felt like it
tied up in knots. It was very painful and unpleasant to say the least,
thankfully it passed within a day.

On 8/28/2015 3:37 PM, Je�us wrote:
> No vomiting in my case... but
> the other end was another matter entirely!


TMI!!!!!!

dsi1 > wrote in
:

> I've never heard of probiotics protecting folks from food
> poisoning.

Probiotics (with prebiotics) will restore the natural balance
in your digestive system should it get out of whack. Almost three
years ago at Christmas, I fell ill with the flu (although I had had
the shot) and was visited by the ghost of loose bowels. Other
flu symptoms did not manifest (fever, headaches, cough, sore
throat...) but anything related to digestion DID. I like to say
I had a half-flu.

Toujours est-il that I did not eat save a small piece of bread on
day 2 and barely drank (excepting ginger ale) for four days. I
spent 20 hours a day sleeping and four hours awake watching a
Merlin marathon on Space TV. At the end of four days (during which
time the lastest granddaughter was born), there was nothing in my
stomach.

After the disease had abated, I started first of all by taking
probiotics which I quickly reinforced with prebiotics. Gradually,
over the period of a week, my appetite returned and I found I
could tolerate foods that had previously bothered me like onions.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 8/28/2015 12:12 PM, Michel Boucher wrote:
> dsi1 > wrote in
> :
>
>> I've never heard of probiotics protecting folks from food
>> poisoning.
>
> Probiotics (with prebiotics) will restore the natural balance
> in your digestive system should it get out of whack. Almost three
> years ago at Christmas, I fell ill with the flu (although I had had
> the shot) and was visited by the ghost of loose bowels. Other
> flu symptoms did not manifest (fever, headaches, cough, sore
> throat...) but anything related to digestion DID. I like to say
> I had a half-flu.
>
> Toujours est-il that I did not eat save a small piece of bread on
> day 2 and barely drank (excepting ginger ale) for four days. I
> spent 20 hours a day sleeping and four hours awake watching a
> Merlin marathon on Space TV. At the end of four days (during which
> time the lastest granddaughter was born), there was nothing in my
> stomach.
>
> After the disease had abated, I started first of all by taking
> probiotics which I quickly reinforced with prebiotics. Gradually,
> over the period of a week, my appetite returned and I found I
> could tolerate foods that had previously bothered me like onions.
>

Sounds like you was almost dead! Welcome back to the living. My guts
have always been fine, except I'm now trying out Victoza, for type 2
diabetes, which seems to be affecting my guts in a not so friendly way.
I kind of feel like a lab rat but this stuff might be all worth it if
it's effective - and if it doesn't kill me.

On 8/28/2015 4:34 PM, dsi1 wrote:
> On 8/28/2015 12:12 PM, Michel Boucher wrote:
>> dsi1 > wrote in
>> :
>>
>>> I've never heard of probiotics protecting folks from food
>>> poisoning.
>>
>> Probiotics (with prebiotics) will restore the natural balance
>> in your digestive system should it get out of whack. Almost three
>> years ago at Christmas, I fell ill with the flu (although I had had
>> the shot) and was visited by the ghost of loose bowels. Other
>> flu symptoms did not manifest (fever, headaches, cough, sore
>> throat...) but anything related to digestion DID. I like to say
>> I had a half-flu.
>>
>> Toujours est-il that I did not eat save a small piece of bread on
>> day 2 and barely drank (excepting ginger ale) for four days. I
>> spent 20 hours a day sleeping and four hours awake watching a
>> Merlin marathon on Space TV. At the end of four days (during which
>> time the lastest granddaughter was born), there was nothing in my
>> stomach.
>>
>> After the disease had abated, I started first of all by taking
>> probiotics which I quickly reinforced with prebiotics. Gradually,
>> over the period of a week, my appetite returned and I found I
>> could tolerate foods that had previously bothered me like onions.
>>
>
> Sounds like you was almost dead! Welcome back to the living. My guts
> have always been fine, except I'm now trying out Victoza, for type 2
> diabetes, which seems to be affecting my guts in a not so friendly way.
> I kind of feel like a lab rat but this stuff might be all worth it if
> it's effective - and if it doesn't kill me.


I guess you're doing all the low carb, meats and veggies dietary
regimen, yes?

On 2015-08-28 6:12 PM, Michel Boucher wrote:


>
> After the disease had abated, I started first of all by taking
> probiotics which I quickly reinforced with prebiotics. Gradually,
> over the period of a week, my appetite returned and I found I
> could tolerate foods that had previously bothered me like onions.
>


The next time that happens you might want to try Kefir. It is a
fermented milk product that contains yeasts and bacteria what will
restore your intestinal flora. I am lactose intolerant but find that
drinking kefir occasionally is like a tonic for me.

On 8/28/2015 9:17 PM, Sqwertz wrote:
> Microwaving leftover or pre-cooked whole meat sucks.


But there it is, your love life after years of woman-stalking....

On Fri, 28 Aug 2015 18:40:07 -0400, Dave Smith
> wrote:

>On 2015-08-28 6:12 PM, Michel Boucher wrote:
>
>
>>
>> After the disease had abated, I started first of all by taking
>> probiotics which I quickly reinforced with prebiotics. Gradually,
>> over the period of a week, my appetite returned and I found I
>> could tolerate foods that had previously bothered me like onions.
>>
>
>
>The next time that happens you might want to try Kefir. It is a
>fermented milk product that contains yeasts and bacteria what will
>restore your intestinal flora. I am lactose intolerant but find that
>drinking kefir occasionally is like a tonic for me.

Because it's fermented, the lactose won't affect you adversely as it
gets chemically converted. I've drank a lot of Kefir in my day too,
until I got a bit lazy and didn't keep the culture going... I should
get some more grains and get it going again.

dsi1 > wrote in
:

> Sounds like you was almost dead! Welcome back to the living.
> My guts have always been fine, except I'm now trying out
> Victoza, for type 2 diabetes, which seems to be affecting my
> guts in a not so friendly way. I kind of feel like a lab rat
> but this stuff might be all worth it if it's effective - and
> if it doesn't kill me.

Never heard of Victoza. My doctor has me on 2x500mg Metformin
daily and the only side effect I have (or may have) is occasional
tiredness which could also be attributed to my allergies, so
hard to say.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

Jeßus > wrote in
:

>>The next time that happens you might want to try Kefir. It is
>>a fermented milk product that contains yeasts and bacteria
>>what will restore your intestinal flora. I am lactose
>>intolerant but find that drinking kefir occasionally is like a
>>tonic for me.
>
> Because it's fermented, the lactose won't affect you adversely
> as it gets chemically converted. I've drank a lot of Kefir in
> my day too, until I got a bit lazy and didn't keep the culture
> going... I should get some more grains and get it going again.

I have kefir regularly, usually in a fruit smoothie. I also drink
it plain.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Friday, August 28, 2015 at 12:38:55 PM UTC-10, los Golondrinas wrote:
> On 8/28/2015 4:34 PM, dsi1 wrote:
> > On 8/28/2015 12:12 PM, Michel Boucher wrote:
> >> dsi1 <> wrote in
> >> :
> >>
> >>> I've never heard of probiotics protecting folks from food
> >>> poisoning.
> >>
> >> Probiotics (with prebiotics) will restore the natural balance
> >> in your digestive system should it get out of whack. Almost three
> >> years ago at Christmas, I fell ill with the flu (although I had had
> >> the shot) and was visited by the ghost of loose bowels. Other
> >> flu symptoms did not manifest (fever, headaches, cough, sore
> >> throat...) but anything related to digestion DID. I like to say
> >> I had a half-flu.
> >>
> >> Toujours est-il that I did not eat save a small piece of bread on
> >> day 2 and barely drank (excepting ginger ale) for four days. I
> >> spent 20 hours a day sleeping and four hours awake watching a
> >> Merlin marathon on Space TV. At the end of four days (during which
> >> time the lastest granddaughter was born), there was nothing in my
> >> stomach.
> >>
> >> After the disease had abated, I started first of all by taking
> >> probiotics which I quickly reinforced with prebiotics. Gradually,
> >> over the period of a week, my appetite returned and I found I
> >> could tolerate foods that had previously bothered me like onions.
> >>
> >
> > Sounds like you was almost dead! Welcome back to the living. My guts
> > have always been fine, except I'm now trying out Victoza, for type 2
> > diabetes, which seems to be affecting my guts in a not so friendly way.
> > I kind of feel like a lab rat but this stuff might be all worth it if
> > it's effective - and if it doesn't kill me.
>
>
> I guess you're doing all the low carb, meats and veggies dietary
> regimen, yes?

That would be okie-dokie with me but I don't know how to eat like that. Yesterday I had tonkatsu with curry rice. Boy, that was a nice pork cutlet. I'm guessing it was a formed product but it was great stuff. Normally, I have that with tonkatsu sauce but curry rice is a nice change.

http://www.yelp.com/biz_photos/curry...EeSwKGCtCBnWIA

On 8/28/2015 11:02 PM, Je�us wrote:
> I've drank a lot of Kefir in my day


You're a miserable alky sot, period.

On Saturday, August 29, 2015 at 4:38:55 AM UTC-10, Michel Boucher wrote:
> dsi1 > wrote in
> :
>
> > Sounds like you was almost dead! Welcome back to the living.
> > My guts have always been fine, except I'm now trying out
> > Victoza, for type 2 diabetes, which seems to be affecting my
> > guts in a not so friendly way. I kind of feel like a lab rat
> > but this stuff might be all worth it if it's effective - and
> > if it doesn't kill me.
>
> Never heard of Victoza. My doctor has me on 2x500mg Metformin
> daily and the only side effect I have (or may have) is occasional
> tiredness which could also be attributed to my allergies, so
> hard to say.
>
> --
>
> "If you are neutral in situations of injustice,
> you have chosen the side of the oppressor " --
> Desmond Tutu
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

My guess is that you'll probably hear about it soon enough - when the shit hits the fan. It's being heavily advertised in the states. It works by stimulating the pancreas. The most severe risks are pancreatitis and thyroid cancer. It seems to work well enough but I've only been taking it for a week.

On Thursday, August 27, 2015 at 7:09:47 PM UTC-4, wrote:
> Okay, I grill my chicken, bring it in the house on a platter and cover it with
> aluminum foil to eat later on. I don't really want to refrigerate it right away
> since then I'd have to warm it in the microwave. How long can I safely leave it
> covered on a plate on the countertop? Thanks.

I think most health departments want you to throw cooked food away after 4 hours un-refrigerated, 2 is better, but that's the rule as I remember it. Technically they say if the temperature is above 40F and below 140F for 4 hours it should be discarded. That is what they enforce in professional kitchens, or for those rotisserie chickens at the grocery. Those are kept under hot lights but they usually mark them with a discard time so they don't have to measure the temperature every 15 minutes.

Bill Ranck
Blacksuburg, VA

On 8/29/2015 8:38 AM, Michel Boucher wrote:
> My doctor has me on 2x500mg Metformin
> daily


May I please have your credit card number and home telephone ?

On 8/29/2015 8:41 AM, Michel Boucher wrote:
> I also drink
> it plain.
>
> --

Canuckleheads soak up liquor like sponges.

On Fri, 28 Aug 2015 08:18:09 -0400, Dave Smith
> wrote:



>After more than 5 hours on my knees talking into the big white phone I
>went to bed. I slept right through that night, the next day and night. I
>have not eaten a chili dog since. Nor will I eat meat that has been in
>the fridge for more than a few days. My wife has a cast iron stomach
>and will eat stuff like leftover sausage from a week before.
>

My guidelines:
Deli meats four days except salami, 7 days
Sausage about 5 days
Roasts, chops, and the like, 1 week
Most anything else a week

Never had a problem like that so I don't see a reason to change.

On Sat, 29 Aug 2015 09:41:02 -0500, Michel Boucher
> wrote:

>Jeßus > wrote in
:
>
>>>The next time that happens you might want to try Kefir. It is
>>>a fermented milk product that contains yeasts and bacteria
>>>what will restore your intestinal flora. I am lactose
>>>intolerant but find that drinking kefir occasionally is like a
>>>tonic for me.
>>
>> Because it's fermented, the lactose won't affect you adversely
>> as it gets chemically converted. I've drank a lot of Kefir in
>> my day too, until I got a bit lazy and didn't keep the culture
>> going... I should get some more grains and get it going again.
>
>I have kefir regularly, usually in a fruit smoothie. I also drink
>it plain.

Yeah, I don't mind it plain either. Leave it to ferment too long
though and the flavour can get quite strong and sharp.

los Golondrinas > wrote in news:mrsne2$dih$30@dont-
email.me:

>> My doctor has me on 2x500mg Metformin
>> daily
>
> May I please have your credit card number and home telephone ?

Of course not.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

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Jeßus > wrote in
:

>>I have kefir regularly, usually in a fruit smoothie. I also
>>drink it plain.
>
> Yeah, I don't mind it plain either. Leave it to ferment too
> long though and the flavour can get quite strong and sharp.

Add fruit to it.

--
"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
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On 8/30/2015 9:16 AM, Michel Boucher wrote:
> los Golondrinas > wrote in news:mrsne2$dih$30@dont-
> email.me:
>
>>> My doctor has me on 2x500mg Metformin
>>> daily
>>
>> May I please have your credit card number and home telephone ?
>
> Of course not.
>
No, really...I insist!

On Sun, 30 Aug 2015 10:28:36 -0500, Michel Boucher
> wrote:

>Jeßus > wrote in
:
>
>>>I have kefir regularly, usually in a fruit smoothie. I also
>>>drink it plain.
>>
>> Yeah, I don't mind it plain either. Leave it to ferment too
>> long though and the flavour can get quite strong and sharp.
>
>Add fruit to it.

Yep, that would help. It doesnt both me all that much, it's just down
the hatch and gone. Much like cod liver oil, which I take every second
day or so.

On 2015-08-30 5:51 PM, Je�us wrote:
> On Sun, 30 Aug 2015 10:28:36 -0500, Michel Boucher
> > wrote:
>
>> Jeßus > wrote in
>> :
>>
>>>> I have kefir regularly, usually in a fruit smoothie. I also
>>>> drink it plain.
>>>
>>> Yeah, I don't mind it plain either. Leave it to ferment too
>>> long though and the flavour can get quite strong and sharp.
>>
>> Add fruit to it.
>
> Yep, that would help. It doesnt both me all that much, it's just down
> the hatch and gone. Much like cod liver oil, which I take every second
> day or so.

There are some things that are worth the nasty taste. Apple cider
vinegar is a great thing for dealing with many gastric issues. The tough
part is getting it down.

>
>

On Sun, 30 Aug 2015 18:38:57 -0400, Dave Smith
> wrote:

>On 2015-08-30 5:51 PM, Je?us wrote:
>> On Sun, 30 Aug 2015 10:28:36 -0500, Michel Boucher
>> > wrote:
>>
>>> Jeßus > wrote in
>>> :
>>>
>>>>> I have kefir regularly, usually in a fruit smoothie. I also
>>>>> drink it plain.
>>>>
>>>> Yeah, I don't mind it plain either. Leave it to ferment too
>>>> long though and the flavour can get quite strong and sharp.
>>>
>>> Add fruit to it.
>>
>> Yep, that would help. It doesnt both me all that much, it's just down
>> the hatch and gone. Much like cod liver oil, which I take every second
>> day or so.
>
>There are some things that are worth the nasty taste. Apple cider
>vinegar is a great thing for dealing with many gastric issues. The tough
>part is getting it down.

Meh, it's easy

On 8/28/2015 9:09 AM, wrote:
> Okay, I grill my chicken, bring it in the house on a platter and cover it with
> aluminum foil to eat later on. I don't really want to refrigerate it right away
> since then I'd have to warm it in the microwave. How long can I safely leave it
> covered on a plate on the countertop? Thanks.
>
Mmmm hmmm...

Ayup...

On 8/28/2015 10:54 AM, Nancy2 wrote:
> Up to two hours, the experts say, but I wouldn't leave it out that long. But it has something to do
> with what your body is inured to...my ex-inlaws left fried chicken out on the counter all night and
> ate it the next day with no problems. If I tried that, I would have a killing attack of food
> poisoning.
>
> I would go with an hour, tops.
>
> N.
>
Mmmm hmmm...

Ayup...

On 8/31/2015 1:28 AM, Michel Boucher wrote:
> Jeßus > wrote in
> :
>
>>> I have kefir regularly, usually in a fruit smoothie. I also
>>> drink it plain.
>>
>> Yeah, I don't mind it plain either. Leave it to ferment too
>> long though and the flavour can get quite strong and sharp.
>
> Add fruit to it.
>
Mmmm hmmm...

Ayup...

On 8/28/2015 9:18 AM, John Kuthe wrote:
> On Fri, 28 Aug 2015 09:13:12 +1000, Jeßus > wrote:
>
>> On Thu, 27 Aug 2015 19:09:44 -0400, wrote:
>>
>>> Okay, I grill my chicken, bring it in the house on a platter and cover it with
>>> aluminum foil to eat later on. I don't really want to refrigerate it right away
>>> since then I'd have to warm it in the microwave. How long can I safely leave it
>>> covered on a plate on the countertop? Thanks.
>>
>> It'll be fine there for a few hours, at the very least.
>
> IFF you eat it all then. It;s not suitablke for storage. Don't put it
> in the fridge after, particularly if it's warmish weather.
>
> John Kuthe...
>

Mmmm hmmm...

Ayup...

On 8/31/2015 1:16 AM, Michel Boucher wrote:
> los Golondrinas > wrote in news:mrsne2$dih$30@dont-
> email.me:
>
>>> My doctor has me on 2x500mg Metformin
>>> daily
>>
>> May I please have your credit card number and home telephone ?
>
> Of course not.
>
Mmmm hmmm...

Ayup...

On Thu, 27 Aug 2015 22:05:10 -0400, Dave Smith >
wrote:

>On 2015-08-27 21:34, dsi1 wrote:
>
>
>> I'll leave stuff out all night. My guess is that it's unlikely that food
>> left out will somehow turn into toxic material in a few hours but
>> everybody that writes about food safety has to consider the worst case
>> scenario to assure their asses will be properly covered. Dishes like
>> sweet sour spareribs or pork adobe will keep at room temperature just fine.
>
>
>Have you ever had a good dose of food poisoning?

If you HAVE to ask, you probably already know the answer.

On Fri, 28 Aug 2015 10:19:18 -0400, Dave Smith >
wrote:

>On 2015-08-28 9:25 AM, Janet wrote:
>
>>> Refrigerate immediately anything you know you won't eat later.
>>
>> But wait till it's cold. Putting hot or warm food in the fridge raises
>> the temp, which promotes bacterial growth on everything in it.
>>
>
>That's basically good advice, but it depends a lot on the size and
>texture of the hot item.

Also on the size and efficiency of the fridge,
AND how full it is.