Archived posting to the Leica Users Group, 2003/04/17
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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 > ========================== > > -- > 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 > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html