An endless debate:

https://abcnews.go.com/GMA/Food/flat-hot-dogs-exist-now-food-experts-eaters/story

It's been a longstanding debate: "Is a hot dog a sandwich?"

 

I would love to eat here.

 

 

Let's play "count the Cross contamination"
- money to chicken
- chicken to rain barrel
- chicken on wicker sitting on brick wall
- flies on the chicken
...

My health teacher, biology teacher and Home Ec teachers all told me handling chicken like that would kill people. On the other hand, we don't know what kind of gastric distress they live with every day.

 

Let's play "count the Cross contamination"
- money to chicken
- chicken to rain barrel
- chicken on wicker sitting on brick wall
- flies on the chicken
...

My health teacher, biology teacher and Home Ec teachers all told me handling chicken like that would kill people. On the other hand, we don't know what kind of gastric distress they live with every day.

First world problems.

Take a look at some 'Undercover inside the chicken factory' videos from the West.

 

First world problems.

Take a look at some 'Undercover inside the chicken factory' videos from the West.

That was my point - maybe my teachers were wrong as they described how raw chicken can make you sick because it is so full of bacteria. After watching this video, I am wondering if they should have said, western chicken processing plants contaminate chicken so much that it can make you sick.

 

Fowls are foul birds! Anyone who ever raised chickens knows that...

 

Fowls are foul birds! Anyone who ever raised chickens knows that...

I thought I could lean in on this only because of my experience with hand raising chickens, as a child I learned from hatchling to bird, feed and care for them. Yes, they are disgusting creatures. We had chickens breeding them for ”Fighting” of course eggs also and on occasion a meal. Providing they passed the to tuff to eat test. 50 chicken coops. Let your imagination run with that, I have stories I won’t get into, just know, feeding fighting birds isn’t pleasant, your eyes are their target. As a child it’s your job to feed them they are almost at eye level, again imagine.

On the other hand, we also had a meat packing plant down the road from my house, excellent job opportunities when needed, Didn’t make much but for a family who didn’t have much we got by, I knew every job in the plant from what went in to what came out and packed. The goal was 5k birds cleaned and packed. Who knows the amount of microbial bacteria, my immune system may have encountered. Like I said, disgusting. We eat what comes out of a chickens, Um, ya. The incredible eatable egg.

Couldn’t eat one for years, or chicken for that matter. But it’s just like a Mushroom, you enjoy that right? It’s not for everyone, I mean it’s grown in cow poop. Microbes are responsible for life, your immune system is dependent on them without them you die. In your gut exist a special type like the ones that existed in the ocean billions of years ago, not able to exist in Oxygen rich they depended on an Acidic Ocean at the time, until a host came along who was able to thrive on an Oxygen rich Ocean they each became dependent on one another, one as host the other as parasitic symbiont.

Life as we know it began……………….

So, I am amazed at how many people say they hate Mushrooms, in a study it’s said 39% of people don’t like them for one reason or another. I’m taken back by that statement, even my own grandchildren 5 of them don’t like them, in a society that eats meat regularly in fast food, we don’t eat enough veggies or the type that feed the gut bacteria, rather destroyed by the over use of pesticides banned in the E.U. However not in the U.S.

https://agfundernews.com/chemicals-banned-europe-safe-u-s.html
Grains, etc. Find there way into the meat supply, you are what you eat ya know?

Atrazine, which the U.S. Environmental Protection Agency says is estimated to be the most heavily used herbicide in the U.S., was banned in Europe in 2003 due to concerns about its ubiquity as a water pollutant. Also widely used by U.S. farmers are several neonicotinoid pesticides that the European Commission says pose “high acute risks” to bees and has placed under a two-year moratorium. These pesticides — with which about 90 percent of the corn planted in the U.S. is treated — have been identified in numerous scientific studies as toxic to bees and are considered likely contributors to the alarming global decline of these essential pollinators.

The U.S. Food and Drug Administration places no restrictions on the use of formaldehyde or formaldehyde-releasing ingredients in cosmetics or personal care products. Yet formaldehyde-releasing agents are banned from these products in Japan and Sweden while their levels — and that of formaldehyde — are limited elsewhere in Europe. In the U.S., Minnesota has banned in-state sales of children’s personal care products that contain the chemical.

We are waking up from a slumber, asleep by Economic Growth or potential impact on a world economy, the sheer fact is donors will not spend their millions or billions on fear motivation, that will only subject a society of workers needed to remain asleep, yetl functioning as the cog in a wheel of progress, don’t worry I won’t awaken to many not many want to know.

Just let me have my morning coffee they say, it’s all is good in the neighborhood. I’ll go to work, pay my bills and remain silent, won’t stir the pot, because I’m told by more educated overlords its not going to kill me, at least not today, I don’t know anyone who has died, right? So, sleep little baby don’t say a word, Momma’s going to buy you a mocking bird.

The Mocking Bird only repeats and reinforces the theme, eat drink and be marry, for tomorrow you will die but, maybe not today.

Because, who knows what tomorrow will bring.

I woke up on the wrong side of the bed this morning. lol


kv

 

Fowls are foul birds! Anyone who ever raised chickens knows that...

We started raising chickens a few years ago. I will never forget the first chicken dinner we took from our flock. I've cleaned fish, deer, goats, and rabbits, and I've cut up chicken from the store, but cleaning a chicken is different than all those experiences. They smell absolutely aweful inside. The smell clings to your hands even after many washings, it clings to the inside of your nose, and it clings to your brain as a phantom smell. That first time we ate the chicken fresh, as in, I brought it immediately inside for my wife to cook after cleaning it. She cooked it low & slow because it was well into adulthood, so it took a couple hours, but I was still bombarded by the smell at the time she put it on the table. By that time I wasn't sure if it was just the phantom smell or I was actually smelling it, but every time I brought a bite to my mouth it smelled (and therefore "tasted") like that foul gut stench. I put on a determined face and forced down (what to me was) revolting meat while everyone else seemed to think it tasted fine. The kids had no problem eating it even though they had given it a name and then watched me kill and butcher it, which was surprising. Lesson learned. If you're going to kill and butcher chickens, do it the day before you want to eat, and keep the meat in the fridge so the stench has a chance to wear off your hands and brain.

 

We started raising chickens a few years ago. I will never forget the first chicken dinner we took from our flock. I've cleaned fish, deer, goats, and rabbits, and I've cut up chicken from the store, but cleaning a chicken is different than all those experiences. They smell absolutely aweful inside. The smell clings to your hands even after many washings, it clings to the inside of your nose, and it clings to your brain as a phantom smell. That first time we ate the chicken fresh, as in, I brought it immediately inside for my wife to cook after cleaning it. She cooked it low & slow because it was well into adulthood, so it took a couple hours, but I was still bombarded by the smell at the time she put it on the table. By that time I wasn't sure if it was just the phantom smell or I was actually smelling it, but every time I brought a bite to my mouth it smelled (and therefore "tasted") like that foul gut stench. I put on a determined face and forced down (what to me was) revolting meat while everyone else seemed to think it tasted fine. The kids had no problem eating it even though they had given it a name and then watched me kill and butcher it, which was surprising. Lesson learned. If you're going to kill and butcher chickens, do it the day before you want to eat, and keep the meat in the fridge so the stench has a chance to wear off your hands and brain.

As per my experience in vessels, bilges in bulk carriers are the worst an could smell like a sewer. That's why who also smell is people cleaning them inside.

Once, I had to inspect a ballast tank heavily contaminated with Diesel oil. After walking inside with liquid to knee depth and in spite of having been steam "boiled", the smell was everywhere.

Always the stench is on your skin. Time and perspiration to go away.

 

Well was planning on grilled chicken today. Maybe corn flakes would be a better idea? Growing up during the great depression my dad worked young in life. One of his first jobs was working a chicken farm and slaughter place. He never cared for chicken after that. Growing up NYC with an Italian mother chicken was a mainstay but not for dad. He was never fond of lamb either. No clue why.

Ron

 

As per my experience in vessels, bilges in bulk carriers are the worst an could smell like a sewer. That's why who also smell is people cleaning them inside.

Once, I had to inspect a ballast tank heavily contaminated with Diesel oil. After walking inside with liquid to knee depth and in spite of having been steam "boiled", the smell was everywhere.

Always the stench is on your skin. Time and perspiration to go away.

That sounds aweful. I do not envy anyone with that job, no matter the pay.

I think some smells can permeate the flesh and it doesn't matter how many times you wash, it just takes time to evaporate. There are also what I described as "phantom smells" where the brain keeps registering the smell even after it's gone. Similar to "phantom sounds" like sirens that you hear minutes after an ambulance passes. This happens to me at work all the time in loud environments; for an hour after receiving a phone call I keep thinking I hear my phone ringing in my pocket through the ambient cacophony.

In the case of cleaning chickens (and, I assume, inspecting bilges), there must be some transitional period between these two phenomena, where we can't be sure if we still smell putrid or it's just in our head. Could be unnerving in certain situations like going out to dinner (or simply trying to eat dinner as I experienced), going to a job interview, getting intimate with a significant other, etc.

 

Well was planning on grilled chicken today. Maybe corn flakes would be a better idea? Growing up during the great depression my dad worked young in life. One of his first jobs was working a chicken farm and slaughter place. He never cared for chicken after that. Growing up NYC with an Italian mother chicken was a mainstay but not for dad. He was never fond of lamb either. No clue why.

Ron

Corn flakes are always a safe bet! If it must be chicken, I might suggest ordering out, just for today, if the conversation is still fresh on the brain.

I don't know much about lamb but I assume it's similar to goat, so I must dredge up my goat sh!t soup story...

When I was living in the philippines, we went out to a restaurant and were served some soup called pinapaitan. It smell like crap, literally. I tasted it, and it tasted like crap smells, plus some sort of bittering spice. I asked my father-in-law to explain what it was, and he said (paraphrased) it was soup made from goat, and they squeeze the last bit of the goat's small intestine contents into the soup. I asked, "so there's literally goat sh*t in this soup?" and he replied "yes." I said "well that explains the smell."

AFAIK the tripe used in menudo is at least washed and boiled to cleanse it of it's former unsavory contents. It takes dedication to go back and intentionally add sh*t to soup.

 

Corn flakes are always a safe bet! If it must be chicken, I might suggest ordering out, just for today, if the conversation is still fresh on the brain.

I don't know much about lamb but I assume it's similar to goat, so I must dredge up my goat sh!t soup story...

Down here, baby goat is a regional dish. I find it tender and absolutely delicious. But (fortunately) we don't have a dish in which its stomach is used as an ingredient.

We do have, however, a soup called "Menudo" (yes, named like that awful latino boy band from the 80's). It's made from chopped up cow's stomach, and veggies... there's lots of onion in it, as a matter of fact ... but said organ is very thoroughly cleaned before preparation. I must admit that I actually like to have a plate of that thing every blue moon or so...

​

 

Oh well thin sliced the boneless chicken breast and grilled them. Left them last night marinating in a fiesta lime marinade. They were actually pretty good and I have plenty left for chicken sandwiches.

Overall on food in general. I spent over 20 years of my career traveling the globe. When people ask what it was like it was great but older now it was a younger man's game. The highlight of it all was my love affair with food. While Cleveland, Ohio where I ended up is not the center of the universe it does offer some really great etheric food restaurants. Growing up NYC and just outside of NYC also had merits as to food.

Cmartiez, that soup is looking really good then too, in my book, anything with cilantro and some lime wedges has to be good.

Ron

 

Down here, baby goat is a regional dish. I find it tender and absolutely delicious. But (fortunately) we don't have a dish in which its stomach is used as an ingredient.

We do have, however, a soup called "Menudo" (yes, named like that awful latino boy band from the 80's). It's made from chopped up cow's stomach, and veggies... there's lots of onion in it, as a matter of fact ... but said organ is very thoroughly cleaned before preparation. I must admit that I actually like to have a plate of that thing every blue moon or so...

View attachment 246314​

Those green sliced chili peppers use for garnish are the jalapenos or serranos. Independent of that you forgot to tell everyone the red sauce alone will rip you a new one! I have this every other Saturday morning surrounded by empty bottles of Modelo! It's the lion in me.
And that's no joke!
Almost forgot I throw in two bunches of cilantro stems and everything.

 

Those green sliced chili peppers use for garnish are the jalapenos or serranos. Independent of that you forgot to tell everyone the red sauce alone will rip you a new one! I have this every other Saturday morning surrounded by empty bottles of Modelo! It's the lion in me.
And that's no joke!
Almost forgot I throw in two bunches of cilantro stems and everything.


View attachment 246404

The red sauce in menudo is made out of roasted and dried guajillo peppers (finely chopped, almost powdered, and then blended), which have zilch heat in them, and have a surprisingly smooth and almost sweet taste. Pretty much like the chile used in a traditional northern mexican enchilada. The spiciness to menudo is due to other different peppers added to the mix. The green sliced peppers shown in the picture are serranos, which not only add heat, but lots of taste. I've never heard of jalapeños used for garnishing any type of soup... they're just too treacherous...

 

I've never heard of jalapeños used for garnishing any type of soup... they're just too treacherous...

Pho has jalapeños every place I've ordered it (I ask for spicy). But I don't think jalapeños are a thing in Vietnam (not sure, never been) so it might just be an Americanization of Vietnamese food or a convenient substitute for a Vietnamese pepper that's hard to get.

And what's treacherous about jalapeños? I love them but they're not consistently spicy; is that what you mean?

 

Hello,

There will be problems with the turkeys for cristmas in the UK:
estimate Christmas turkey production to be cut down by a 20%
https://britishpoultry.org.uk/gover...thumbs-while-poultry-meat-production-suffers/

Bertus

 

Inexpensive sirloin steak on the George Foreman Grill.

Marinate for 24 hours.

Heat up the grill.

It cooks fast so the steak is ready in a flash with a little grilled Sea Salt on top.

Bon Appétit