This very graphic tragedy has been circulating through social media... I ignore who the sad ex-owner is, and the general circumstances of what happened ... but in my part of the woods, one these suckers cost something in the vicinity of $1,500.00 dlls:

View attachment 146540​

Pretty good image of what was in my mind the first time I saw one of those and decided I’d never own one.

 

Subject Traditional dishes:
Growing up with grandparents who were what you might call country folk and my grandfather would go out into the country side to bag dinner on most days, Rabbit, pheasant, most anything that moved.
His resume would have read 'Professional Poacher' of which he was convicted on numerous occasions.!!
Dinner for me with them was a nightmare, as I could not eat anything that resembled an animal.
I still recall the smell of chitlins being cleaned, offal was a always on the menu, Pigs feet, Tripe and opinions etc etc.
I could however eat many meat meals that were 'disguised', two items come to mind which are Haggis and Faggots.
To my ignorance, they were both are made from disgusting parts of the animal.
In some parts of England pigs testicles were included in Faggot recipe's.
In recent time, I have looked to re-create their distinctive taste, but with 'sanitized' ingredients.
I found a recipe for Faggots which I have modified slightly and turned out pretty decent.
Max.

 

Taking a little break in the mountains... enjoying a well deserved first-rate burger

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This is a very interesting article. For the record, I've never washed chicken, I just make sure that it's been cooked properly:

http://www.foxnews.com/food-drink/2...julia-child-jacques-pepin-chicken-debate.html

Washing raw chicken before cooking is actually more harmful and can spread bacteria.

 

This is a very interesting article. For the record, I've never washed chicken, I just make sure that it's been cooked properly:

http://www.foxnews.com/food-drink/2...julia-child-jacques-pepin-chicken-debate.html

I agree with the obvious truth that all microbes that you might wash off will be killed by roasting. But you could say the same about roasting a turd. Washing is about removing anything that may be less-than-desirable from the surface. If a chicken has been stored a day too long, the diaper it sits on will usually be the first to go off. A quick rinse of the bird might separate the nasties. Nothing to lose.

 

Nothing to lose.

Perhaps... but the article says otherwise. It actually says that washing it makes it worse by spreading the germs!

 

Perhaps... but the article says otherwise. It actually says that washing it makes it worse by spreading the germs!

Yeah maybe, if you let the drips go everywhere. But it’s not hard to be careful enough to avoid that. Ok, I have years of lab experience, but surely anyone can avoid dripping chicken juice all over.

 

Always wash your bird.

 

Always wash your bird.

When you translate to spanish what you've just said... it sounds wrong in sooooo many levels...

 

This is a very interesting article. For the record, I've never washed chicken, I just make sure that it's been cooked properly:

http://www.foxnews.com/food-drink/2...julia-child-jacques-pepin-chicken-debate.html

All depends on force of the water, splashing, atomizing might occur. Then while your washing do you have gloves? I do. Then after care of the sink and drain, I'm a germaphobe the Garbage disposal is cleaned with "Ice" and dishwasher detergent mixed together, the sink is cleaned with anti-microbial acid cleaner, then cleaned with Vinegar.

What do you use @wayneh? @cmartinez ?

kv

 

All depends on force of the water, splashing, atomizing might occur. Then while your washing do you have gloves? I do. Then after care of the sink and drain, I'm a germaphobe the Garbage disposal is cleaned with "Ice" and dishwasher detergent mixed together, the sink is cleaned with anti-microbial acid cleaner, then cleaned with Vinegar.

What do you use @wayneh? @cmartinez ?

kv

Like I said, I've never washed chicken... nor turkey, for that matter. But I always make sure to thoroughly wash every single surface that they've been in contact with while they were being prepared. And I never prepare anything else (like meat or veggies) on that surface until after it's been conscientiously cleaned and dried... I know a couple of people that have contracted salmonella due to their carelessness.

 

All depends on force of the water, splashing, atomizing might occur. Then while your washing do you have gloves? I do.

No gloves, but also no spray with enough power to atomize. Just rinse, drip dry, then lay on a platter for preparation (marinade, rub, stuffing, whatever). I usually wash as I go. By that I mean I throw out the tray and diaper, wipe up any drips, wash hands with soap and hot water, and so on. Don't leave stuff for later. Once the bird hits the oven, another round of cleaning hands and countertops.

 

I am old school and love my heavy beech chopping block, I Hate the current plastic ones with a passion, ruins knife edges, I always use the steel on my knives at least once a week.
The only thing is with Beech or any wooden one it has to be sterilized after use.
My wife would turf it tomorrow if she had her way.
Max.

 

I gently rinse chicken only because I got sick of people asking are you going to wash that chicken? To make everyone happy I rinse and pat dry and on the grill it goes or it gets breaded and fried.

What really annoys me with chicken, pork and even a quality beef hamburger is when people cook it, then cook it more and following being overcooked even still insist on cooking it more. The end result is dry meat regardless of being pork, chicken or a good burger. I like chicken and pork juicy and when the juices run clear it is cooked. How I ever attained the age of 68 without knowing all this stuff amazes me. My mother never poisoned us and I never poisoned myself.

Ron

 

I am old school and love my heavy beech chopping block, I Hate the current plastic ones with a passion, ruins knife edges, I always use the steel on my knives at least once a week.
The only thing is with Beech or any wooden one it has to be sterilized after use.
My wife would turf it tomorrow if she had her way.
Max.

Actually, studies have shown that an oak cutting board will have less microbes on it after use and cleaning than will other materials. They speculate that something about the micro structure helps it self-sterilize itself. Not sure about other woods. Mine’s oak and that’s all I recall. That said, I usually avoid putting raw meat on it unless I have to.

 

The end result is dry meat regardless of being pork, chicken or a good burger.

Soooo true. People tell me I’m a great cook, but if I had to pick the one single thing that will make ordinary food into a rare treat, it is simply to lower the cooking temperature and don’t cook it too long. Low and slow makes everything better, except of course for steak. My standard approach to many recipes is to take 50 to 100 degrees off the temperature.

 

The thing that has me concerned is my beloved Marmite has moved to Rotterdam after 100 years of production in England.
Either loved or hated but sought after especially by ex-Brits.
The Australian knock off, Vegamite, does not cut it.
Anyway, its made from discarded yeast from breweries so it can't be all bad.
http://www.dailymail.co.uk/femail/f...-reporter-loathes-stuff-astonished-there.html
Max.

 

Anyway, its made from discarded yeast from breweries so it can't be all bad.

Can't argue with that.

Ron

 

... it can't be all bad.

If you say so.

 

The thing that has me concerned is my beloved Marmite has moved to Rotterdam after 100 years of production in England.
Either loved or hated but sought after especially by ex-Brits.
The Australian knock off, Vegamite, does not cut it.
Anyway, its made from discarded yeast from breweries so it can't be all bad.
http://www.dailymail.co.uk/femail/f...-reporter-loathes-stuff-astonished-there.html
Max.

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Doesn't sound too yummy to me...

The first thing that hits you is the smell. Bitter, acrid fumes billow through the air, creating a pungent fug that fills my nostrils and catches in the back of my throat. It’s reminiscent of stale beer and cigarette butts, with a whiff of mouldy cheese; what an old pub carpet might smell like after a particularly wild Saturday night.