Archived posting to the Leica Users Group, 2003/04/17

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Subject: RE: [Leica] M Classics Special edition bag question
From: "Kit McChesney | acmefoto" <kitmc@acmefoto.com>
Date: Thu, 17 Apr 2003 22:17:12 -0600

Yes, Coleman is all we eat at our house. Great stuff, very good. Amish
chicken sounds great.

Kit

- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of harland
harris
Sent: Thursday, April 17, 2003 5:27 PM
To: leica-users@mejac.palo-alto.ca.us
Subject: Re: [Leica] M Classics Special edition bag question


I gave up meat a few years back, but in my previous life as a carnivore
I would by 'amish' chicken. There are a few Amish farms which sell
market produce to other groceries. Don't know if I'd eat them raw, but
just opening the package and noticing the lack of a sour smell made a
world of difference to the taste. Coleman was my choice for beef supply.

Have a filet for me,
Harland

PS I received my m4-p kit today. (Thanks Gil! )


On Thursday, April 17, 2003, at 06:28  PM, Kit McChesney | acmefoto
wrote:

> 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
> ==========================
>
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