ot tight groupings - Page 3

 

"Dean H" <

well duh..., that and when t the water levels
rise and the bird poop along the shores gets
washed in....


well ya there is that,
I'm amazed we're not emboli straight back
into primordial ooze.

so what's the take on the book, does the author think
we should just eat sun dried seaweed? or is it a
more nutty solution than that...

 


Well, I haven't gotten to the exciting conclusion yet. But the author
is no vegetarian. She wrote about a juicy burger like it was sex.

 So far, what I have gathered is:

Try to know where your food comes from. Like you said, go to the local
butcher. Buy eggs from an egg farm that's not five states away. Buy
lettuce that wasn't processed in 20,000 salad batches (you are just as
likely to contaminate the lettuce at home, but at least you aren't
shipping contaminated salads to 120 colleges). Look for whole foods
and avoid the heavily processed stuff. Every time they do something
"value added" to your food, they add mystery. So, yes, at the extreme,
butcher your own meat. Prepare your own ingredients (even pre-chopped
garlic in a jar was a problem for a while). Buy a steak instead of
burgers.

Just forget about commercial poultry. Oh yes, it's our fault because
we don't cook it thoroughly. Blame the consumer. Same thing with eggs,
just forget eggs over easy that was safe for centuries, and meringue
was of course safe but not now...
Rocky Balboa was really living on the edge with those raw egg milk
shakes.
It became a real problem for the USDA because they were stamping stuff
as safe but the USDA certified food (chicken, eggs, burgers) was
lethal if not cooked to death. It wasn't always that way, but that's
how it is now. Some foods are far less safe than they once were.

Frankly, I'm hoping there's some good news at the end of the book.

It's sort of just common sense, but society has gotten so focussed on
cheap and quick and easy. And we are paying a price for our cheap
food. Like you said - economies of scale.

It's pretty interesting, although very disturbing. It's a fairly
technical read that doesn't have a plot, but it does sort of celebrate
the mystery of the epidemiologist's job.

 


friend of mine triple rinses his fruits & veggies in water, then
bleach, then water again and inspects them for signs of tampering...
but then again he is paranoid.....


if chickens are well looked after and the laying boxes are
layered in fresh hay the eggs look pristine without washing
when you wash an egg you wash off it's anti bacteria layer
and make it pretty but more susceptible to contamination.
damp wash cloth with water then gently knock off dirt/poop
another method is to use vinegar instead of water.

the hen puts the protective coating on the egg when she
lays the egg...(natures best)  the store bought eggs are
required to be washed, thereby removing the protective layer,
yes they look cleaner but don't last as long before spoiling.

eggs that float in water have a larger air pocket in them
than the ones that are fresh, I compost those because they
might be spoiled or just older (don't taste as good)
look at the egg white to see how fresh it is...
    cloudy is fresh, clear is aging, pink is spoiled

if you have green eggs & ham Sam I am
then the yokes green color is from iron in the
water or you over cooked the eggs <grin>



yep I was guilty of that habit too... much to the chagrin of my wife


you a process as a safe process, not the outcome
the only was to certifie the outcome would be to have
food tester eat you meal then tell you it was fine as you
go hungry waiting to see if they die <grin>



I'm the official food tester in my house, apparently I have
this purging gift that is the food doesn't agree with me
in 30 minutes or less it leaves quickly, so the joke goes
hey dad does this taste okay? "sure tastes fine, but i'll
let you know in 30 minutes"

maybe i'm wired diferent but i like to know the guy who works
on my stuff, especially if there is a hig penalty for failure.....
my dad's airplane mechanics would go for a flight with dad
after he worked on the plane, the mechanics like to fly and dad
like the insentive for the mechanics to make sure everything
was fixed right <grin>

 


I was wrong, she became a "reluctant vegetarian" not out of fear but
just ut of what stopped tasting good. She still enjoys fish. She will
point out to the kid working at the dairy bar that she just rubbed her
hand around the rim of her cup and then put her finger right inside
the cup and she'd like a cup without her fingers' deposits.

One really interesting thing linked back to that Howard Zinn People's
History book I was reading. Zinn, by the end and in summary, is pretty
openly calling for socialist revolution I think. But don't let that
disuade you from reading the excellent (A+, five stars) book. He makes
a great case revealing what he calls the Two-Party Conspiracy. We go
to the polls to make choices between two parties that pretend to be
offering us real choices, and change, and cool stuff like that. But
the choices are really not that different, and we know it as we pick
"the lesser of two evils" cycle after cycle. By giving us choices with
very subtle differences, they have lulled us into thinking we
determine the direction of our government, but nothing ever changes
without social unrest. Even then, the government calms us only with a
token. TEA party folks should read the Zinn book because they are up
against the two-party conspiracy, and they've already been had. The
Repubs welcomed them in, and now they are turning on them - whammo.

It is much like the chicken industry. We can buy a contaminated whole
chicken, or we can buy only our favorite parts of the contaminated
chicken, or we can have it prepared as little contaminated nuggets or
patties... so many choices! But if it's all dirty birdies (and it is),
is that really choice? Or is that tyrany?

I gave the Spoiled book to my buddy in the restaurant business and
told him it's required reading. LOL

 

I wrote:

Man, that is some serious pronoun abuse.