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golooraam
Carnivore King
Joined: 15 Jan 2007
Posts: 549
Location: East Bay, California
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paleogirl
Meat Devil
Joined: 11 Sep 2006
Posts: 1335
Location: Austin, TX
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 Posted: Tue Jul 17, 2007 4:16 am Post subject: |
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... and so it goes, the world comes full circle! 
Although how they can compare chicken to blowfish, I don't know - certain parts of the blowfish are actually poisonous! Chicken, like any food, is merely a health hazard if it's contaminated. 
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Cavemate K
Carnivore King
Joined: 22 Sep 2006
Posts: 570
Location: Northern California
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| Posted: Tue Jul 24, 2007 10:00 pm Post subject: |
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| paleogirl wrote: | ... and so it goes, the world comes full circle!
Although how they can compare chicken to blowfish, I don't know - certain parts of the blowfish are actually poisonous! Chicken, like any food, is merely a health hazard if it's contaminated. |
Paleogirl, since you eat a good bit of raw meat, do you ever worry about bacterial contamination? I have to admit, it still keeps me from eating raw meat more often.
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Avalon
Top Carnivore
Joined: 29 Nov 2006
Posts: 3326
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| Posted: Wed Aug 01, 2007 7:02 pm Post subject: |
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Yee Haa!!! Hello you silly heads!
Avalon is back, a month gone, but who knows for how long? What? Oh, food, raw food, raw chicken  I can't open the link on dial-up!!!!
So I have no clue what to say except- every time I eat a piece of raw meat, raw chicken, or some form of tartar, I am a bit prepared to find myself, perhaps by the bowl in some manner. But, this has not happened yet. Two years now? In fact the worst bowl incident was from a SAD Wendys #2 meal!
How can we ever be certain we will be safe? I guess with trial and error, after a time, our fear subsides... and yet...
Young children and older adults have to be more careful unless their immune system is top dog.
Start with a tartar- garlic onions said to help kill parasites(adding great flavor). When nothing happens, try it again. And again. And again. Like the sushi warnings. I have never in 20+ years been sick from eating sushi. I may be supporting a healthy tape worm though  Lord I've missed emoticons...
Best wishes,
Avalon
p.s. what was the video? Full circle? For those on dial-up? |
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ReddyMcMeaty
The Boss
Joined: 20 May 2006
Posts: 5776
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| Posted: Wed Aug 01, 2007 7:06 pm Post subject: |
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YAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I missed you on here! Glad you're back 
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor." |
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Avalon
Top Carnivore
Joined: 29 Nov 2006
Posts: 3326
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| Posted: Wed Aug 01, 2007 7:12 pm Post subject: |
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| Thank you Mommy McMeaty! It means more than you'll ever know!!!!!! |
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adwred
Bear Disciple
Joined: 16 Aug 2006
Posts: 9389
Location: Toronto, Canada
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| Posted: Wed Aug 01, 2007 7:13 pm Post subject: |
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OMG Xeta
How's that for some emoticon action. I wish there was some way to use them in my everyday life.   
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day. |
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Avalon
Top Carnivore
Joined: 29 Nov 2006
Posts: 3326
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| Posted: Thu Aug 02, 2007 11:52 am Post subject: |
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| LOL! Belle! Hugs to you too! |
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paleogirl
Meat Devil
Joined: 11 Sep 2006
Posts: 1335
Location: Austin, TX
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| Posted: Sun Aug 12, 2007 6:10 pm Post subject: |
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| Cavemate K wrote: | | Paleogirl, since you eat a good bit of raw meat, do you ever worry about bacterial contamination? I have to admit, it still keeps me from eating raw meat more often. |
I always make sure my food prep areas are spotlessly clean and use an anti-bac spray on my marble cutting board and my sashimi knife - I suspect that the biggest chance of contamination happens at the prep stage. But in terms of the actual meat - for raw salmon, I just rinse it well. For the steak sashimi, I am still searing the edges (literally 2 secs on a hot grill) to kill any surface bacteria, but to be honest the couple of times I've not bothered, I've had no problems at all. I would be more concerned if it were purchased at a less clean butcher, but Whole Foods' guys use gloves and the whole area looks spotless.
ALSO... I think there's a lot to be said for your own stomach's part in the equation. I presumably have very healthy gut flora thanks to no carbs and all this fresh raw meat/fish, so I feel that if I DID eat something dodgy, my own good bacteria would probably sort things out pretty quickly.
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Avalon
Top Carnivore
Joined: 29 Nov 2006
Posts: 3326
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| Posted: Sun Aug 12, 2007 9:42 pm Post subject: |
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| If your intent is to kill outside ecoli say, would 2 seconds be enough? I've heard that 60 seconds in boiling water will do it. What kind of grill ya using? Just curious. |
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paleogirl
Meat Devil
Joined: 11 Sep 2006
Posts: 1335
Location: Austin, TX
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| Posted: Mon Aug 13, 2007 1:30 am Post subject: |
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| Avalon wrote: | | If your intent is to kill outside ecoli say, would 2 seconds be enough? I've heard that 60 seconds in boiling water will do it. What kind of grill ya using? Just curious. |
George Foreman grill, pre-heated to 425 degrees. A couple of seconds has the meat totally seared and too hot to handle. It slices easier with a seared edge too, I think that's probably my main reason for doing it. I would have no probs at all with just eating it fresh out of the butcher paper if I couldn't get to my grill.
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Nicola
Top Cat
Joined: 21 Mar 2007
Posts: 379
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| Posted: Mon Aug 13, 2007 7:59 am Post subject: |
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The older (high meat) the meat is the better; as long as the meat is from animals which have a natural diet.
Raw meat is not just liver and beef; try all the other healthy meat and don't worry; I would worry more about cooked meat and fat. |
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Avalon
Top Carnivore
Joined: 29 Nov 2006
Posts: 3326
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| Posted: Mon Aug 13, 2007 10:48 am Post subject: |
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Good Morning PG. Is the meat you buy mainly fresh now? I remember you mentioning having meat in the freezer. Not my idea- but if that's the case, as the meat is partially thawed, it can be sliced easily while still firm. I know pretty obvious, but just in case  |
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ReddyMcMeaty
The Boss
Joined: 20 May 2006
Posts: 5776
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| Posted: Mon Aug 13, 2007 10:51 am Post subject: |
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| Nicky wrote: | | The older (high meat) the meat is the better; |
Not if you have problems with amines  Then fresh meat is the only way.
We actually buy meat that is 2 or 3 days "dead" when we eat steak, because the aged meat does not taste very good to us.
I've had high (rotten meat) before though.
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Jaybird
Meat Devil
Joined: 20 May 2006
Posts: 1292
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| Posted: Mon Aug 20, 2007 11:06 pm Post subject: |
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All of that yummy fresh sashimi looks really tasty.
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paleogirl
Meat Devil
Joined: 11 Sep 2006
Posts: 1335
Location: Austin, TX
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| Posted: Wed Aug 22, 2007 5:12 am Post subject: |
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| Avalon wrote: | | Good Morning PG. Is the meat you buy mainly fresh now? I remember you mentioning having meat in the freezer. Not my idea- but if that's the case, as the meat is partially thawed, it can be sliced easily while still firm. I know pretty obvious, but just in case |
My frozen meat is grass-fed ground beef, but I get my grass-fed steaks fresh. They are locally raised 52 miles from my door.
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