| Archive for Active No-Carber Forums A veggie-free zone |
| golooraam |
Sashimi not just fish any more...http://www.cnn.com/video/#/video/...7/15/yoon.japan.wacky.sashimi.cnn |
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| paleogirl |
... 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 |
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 |
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 |
YAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I missed you on here! Glad you're back 
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| Avalon |
Thank you Mommy McMeaty! It means more than you'll ever know!!!!!! | ||
| adwred |
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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| Avalon |
LOL! Belle! Hugs to you too! | ||
| paleogirl |
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 |
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. | ||
| paleogirl |
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 |
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 |
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 |
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 |
All of that yummy fresh sashimi looks really tasty. | ||
| paleogirl |
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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