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You could all test yourselves in the border towns of Mexico.
Meanwhile, I'll content myself with hosing down my kitchen with undiluted bleach after I'm done handling raw chicken, thanks.
Yes. While I'm about eating under cooked steak, uh yeah rest of my meat is getting cooked and NOT after it turns rancid. I'd rather err on the side of caution than spend days puking my brains out. I've had food poisoning before, it isn't fun.
I hope y'all realize that even dead germs are toxic. It's not just about infection. It's why you can't just let a turkey thaw out any old way and just cook it real good and make it ok. If there was a bad germ brewing away it in, the dead bodies, and all the toxins they produce are still there now matter how well cooked it is. And they can and will make you sick, even extremely sick.
Once meat has already been warmed up a time or two, it's best not to warm again and eat it, as all the colonies of bacteria that have grown through the periods of time that the meat was neither two cold to reduce their growth, or two hot to stop it, pile up in the food. This is a burden on the liver, which is a major organ in fat loss along with many, many other functions. We want to be kind to our livers and kidneys!
Mostly they thought it was way too dangerous, and that I was being reckless and stupid for eating it. You know how people are- panicky. The slightest threat of a germ leaves them running for the Clorox.
LOL! I just keep tellin' everyone 'what doesn't kill me, must make me stronger'.
Some people just need a sympathetic pat... On the head... With a hammer.
I have eaten all kind of raw stuff at home with absolutely no issue (not to mention questionable timing), and we don't use antimicrobial products to clean with in my house. Never have I or my family had any issues.
The ONLY two times in my life I had food poisoning was from eating out. Once from the college commons and once at a chinese place. May be the most malevolent microbes thrive on our mass produced, sugar laden, overly processed CRAP. I would venture that our systems are much more acclimated evolutionary wise to handling a bit of spoilage that may occur to real meat or vegetation left out for a bit (there are limits of course), than to the microbes and toxins selected for in the other crap.
Not much of an iron stomach here but not a clean freak either. I let my meat, any meat thaw on the kitchen counter all day and cook it when I get home from work. I don't mind taking the mold out of a yogurt container and eating it's content.
Something that struck me from travelling in the 90s is that not everybody's hygiene levels are the same from country to country. I was in the south of Spain in the early 90s and all their cheeses and meats in the meat counter were at room temperature. In Morocco, they hang cattle, chickens and lambs outside in the sun at markets. Morocco is where I had the best steak of my life. It literally melted in my mouth when I ate it. I will wash my hands and clean the counter with hot soapy water after handling raw meat and would not eat raw chicken or pork and I do cook my steaks to medium rare or medium just because that's the way I like it. I just think we have to be a bit more careful in NA perhaps as our bodies now are so used to pasteurization, keeping everything in a fridge/freezer that a lot of us would get sick if we strayed away from these standards. I guess that by doing it a little bit a time to let your gut flora adapt accordingly would yield good results but sometimes I prefer to err on the side of caution as well. I mean, If I cook a big meal and I have leftovers for 7 days, I'll eat the leftovers for 7 days without giving it a second thought but 7 days after cooking is pretty much where I draw the line.
In Germany they have a Master Butcher certifications and Apprenticeships. We have entirely lost all this knowledge, and now Germany is slowly loosing it also. I used to live in Germany and dream of having a Master Butchery in my town.
France also used to have the same system of Master Bakers. I think they've already lost it. The best bread is in Eastern (Central ) Europe. Ooooooh I wish we had that here.
"When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase
In our house, if the mold can be scraped away, the squashy/ brown/ black spot removed, or the freezer burn covered up with another flavor, it's considered safe. If liquid dairy isn't chunky, it's safe. I've eaten 3 month old grapes (well,raisins, by that point), questionable chicken, questionable meat (freezer burned beyond recognition with no label, I think it was a pot roast originally), fought the mold for the cheese, and accidentally grown my own sourdough by forgetting about the bread I was letting rise for a few days (tasted great!)
Raw garlic is common around the house, especially in salad dressings. I've only ever eaten raw eggs in cookie batter and homemade dressings/ hollandaise sauce.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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