Cookaholics Bulletin Board

French eggs are covered in shit, and sometimes other matter that isn't fit for discussion.

Yet, I still crack 'em, separate whites, and do whatever. There's something glorious about denial.

I've been blessed (?) to have had serious food poisoning to where I really thought, "Wow, where's that light they've always talked about?" but luckily have survived.

Out for a few days folks: goin' to Munich. Schnitzels, spatezels, wittewurst, and other goodies await.....(along with a conference on mammalian cell culture).

...lou

Hi Lou,

My youngest call that "going to a tittie bar."

CC

It seems that the only times I have ever gotten sick from food is when eating in restaurants. Twice in Mac Donald's, years apart, and the only reason I was eating there was that I was with a friend far from home who had kids that would rather eat that crap than real food! Needless to say, I am not fond of fast foods, at least this kind.

I rarely have anything in the fridge too long (except maybe cilantro...still have not figured out how to store this so it won't turn on me in a couple days, while other times it keeps for well over a week) - helps with only one person in the house! And I grind all of my beef (and much of the pork, too), which is the only thing I cook rare. I am very careful with chicken, getting everything else cut up and organized before handling the chicken, then cleaning up promptly, and making sure I use dedicated utensils when handling them while cooking.

One way I do not play safety roulette is by eating sushi, at least the raw kind. I took a parasitology course back in the 70's, and it was amazing how much could be caught from raw seafood (just think about all the stuff living in the ocean)! I got super careful with fish, back then, like we are with raw chicken these days! The reason it has probably not ever been in the news is because people are not killed with these parasites, as with E coli and salmonella - just an overnight sickness, in most cases. And I remember a reference to some of the parasites in sushi (an unknown word to most, back then), stating that, while some of these protozoans cause illness in "visitors" eating the local raw fish, the people who had been brought up on them could have them in their blood, and have no signs of illness! Does this mean that we have to eat at a sushi bar at least 4 times a week, to become resistant? And, while there are guidelines as to freezing fish for sushi, to kill parasites, there are only FDA recommendations, not requirements. As for other raw seafood, there is nothing protecting us, just the media, if there were to be a breakout, as we hear with salmonella and the like. But, with all this said, I still eat some raw oysters and clams, as there is much less that is transmitted from those!

I have used eggs that were months past their expiration date; in fact, I think I still have a few in the fridge I got around Christmas! And I don't think much of that Asian stuff I have in the fridge even has a date (it's probably there, just not in English). With that much salt, it was probably made for non-refrigeration storage!

Dave

Dave,

I had the same problem (as well as with delicate berries) and I decided to try Rubbermaid Produce Savers. They really work.

Amy

Dave- this is nature's way of telling you to not eat cilantro.

I thought the flavor was nature's way of saying not to eat cilantro.

LOL Jesbelle, some people don't get the flavor warning so another system needed to be devised

Heh, heh, heh. Jes, my dad has new girlfriend(only 2-3 yrs; duration, so far), brings eggs over(awhile back). They ARE clean! I look up, eyebrow cocked.....he looks at me, diverts. He must like her, lol. We swipe, but don't wash.

All, I've had one bout with true-blue FP. H was infant, I'm fairly sure Pizza Hut delivery. Totally on a childbirth scale. Wrought havoc for quite some time. Nuff said.


Ps like Trink, condiments, except for mayo and catsup(I like it cold)....pantry; I store eastern sauces like Dave.

Actually, thinking on Dave's post, .....restaurant food, eh?

My granny was a city girl married to a country boy. She had a good-sized mistrust of dirt and the attendant microbes. She pasteurized all of the milk, too.

I hate warm ketchup, it just smells funny.

You must then get a sausage called a "Scharfe Krainer". Seriously good wurst with enough kick to scare away the buggies.

On another topic, I was watching Jamie Oliver the other night (o.k. you caught me, I am a fan girl) and he said there was no danger of using raw eggs in the U.K. as they have had no salmonella outbreaks in years. Our eggs are on the shelf but not at all poopy.