Archived posting to the Leica Users Group, 2003/04/17
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Well, I would not go as far as chicken sushi, but I would say that a locally grown bird prepared with care will be much less dangerous than one from some nasty chicken plant. They have to treat the meat with all sorts of chemicals to keep it from being infested with bacteria. I saw a program on PBS not long ago about how beef is processed ... they have these big car wash type booths that they run the carcasses through and steam clean to get that stuff (you know, what's on the fan) off of them. It's disgusting what goes on in those places. Out here in Beef--It's What's for Dinner-Land, ConAgra's plant in Greeley that had to recall several million pounds of beef recently because it was full of e. coli. That comes from an unnamed substance that should stay inside the intestinal tract of the animal, and should not find its way onto the surface, or ground in, to the meat that one eats. I'll stop there for fear of grossing everyone to absolute death. Suffice to say you should not buy pre-ground beef. If you are a meat-eater, select a good butcher, and ask for a nice chuck roast and have the butcher grind that into hamburger meat for you. Much less likely to have nastiness than the stuff that's pre-ground at the "factory." Yuck. Kit - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of bdcolen Sent: Thursday, April 17, 2003 3:04 PM To: leica-users@mejac.palo-alto.ca.us Subject: RE: [Leica] M Classics Special edition bag question Got it - So it's not what the chickens eat, nor is it due to basic chicken biology - it's a Frank Perdue kind of thing. Which is to say that if one buys a chicken from Farmer Brown down the road - if there is a Farmer Brown down the road, who takes it out of the coop, kills it, cleans it in his Farmer Brown clean kitchen and hands it to you, you can have chicken sushi? - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Kit McChesney | acmefoto Sent: Thursday, April 17, 2003 4:45 PM To: leica-users@mejac.palo-alto.ca.us Subject: RE: [Leica] M Classics Special edition bag question Don't ever go into a chicken-processing plant if you want the answer to that question, unless it's a small production facility. Same for beef. The nastiness comes from dirty processing practices. I won't say what gets all over the meat, but it's the same thing that hits the fan under different circumstances. People in the olden days never used to get sick from poultry, because they didn't get garbage all over the bird when they killed and plucked and cleaned it. To this day, my mother still makes us get out of the kitchen when she's cleaning chicken, says there is bacteria all over it. Then she uses bleach in the sink after she finishes. Kit - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of bdcolen Sent: Thursday, April 17, 2003 1:56 PM To: leica-users@mejac.palo-alto.ca.us Subject: RE: [Leica] M Classics Special edition bag question Okay, if we're going to stay so damn far off topic for the week... Being an Amurkin, I have always been taught that poultry has to be virtually nuked if one doesn't want to die of some godawful infestation...And then I had a dinner in Amsterdam where I was served rare duck - which was fabulous. So what is it about those Dutch ducks that makes them safe to eat practically raw, while in the USofA one daren't eat anything but highway-gray duck or chicken? B. D. - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of John Straus Sent: Thursday, April 17, 2003 3:11 PM To: leica-users@mejac.palo-alto.ca.us Subject: Re: [Leica] M Classics Special edition bag question on 4/16/03 4:42 PM, Jerry Lehrer at jerryleh@pacbell.net wrote: > Mmmmm! Belgian Duck, YUMM, if the breast is medium rare! PFFFFFFFFFFt !!!!!! Jerry, you were just stating last week or so that (nose in the air) Duck breast is SUPPOSED to be cooked to RARE. Now you want medium rare !?!?! You Californians...make up your damn minds ;) - -- John Straus Chicago, IL http://SlideOne.com http://SlideOne.com/EditorsRoom ========================== - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html