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Old 02-16-2008, 10:39 PM   #21
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COOL THREAD!!!! Thanks for starting it GG, and for you and Mozart to help debunking stuff!

I am particularly pleased, because I have always done things that were deemed okay years ago, but not okay later, that may REALLY have been okay all along.

(I need Jeekins' popcorn emoticon for this).

Lee
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Old 02-16-2008, 10:43 PM   #22
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then, there's the wood board that has a blood channel that is exclusively used for roasts.
i love the blood channel when there's a rare roast beast of some sort in the center...

ttthhhhssssssiiiippppp.
I prefer to think of the channel as a "meat juices" channel, BT!

Lee

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Old 02-16-2008, 10:45 PM   #23
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oh man, gimme a straw.

the heck with it, i'll just clamp down on a corner and drink!!!!
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Old 02-16-2008, 10:57 PM   #24
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Awww you guys! I just can't handle "meat juices". It screws up my illusion that red meat grows on trees somewhere.
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Old 02-17-2008, 12:23 AM   #25
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I have two of those, a rectangular one and a square one, love em both. Also have a granite/marble one (not sure which it is we inherited it) that is used exclusively by the wife for doughs and pastries and such.
We also have a square glass one, couldn't tell you where we got it or why, but it just sits by the coffee maker as decoration, never been used.
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Old 02-17-2008, 06:31 AM   #26
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Originally Posted by Andy M. View Post
Pasteurized in-the-shell eggs are available in supermarkets.
Oopps! Thanks Andy. I forgot about those. I have never used them.

Anyone who has notice any taste difference?
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Old 02-17-2008, 07:36 AM   #27
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Originally Posted by QSis View Post
COOL THREAD!!!! Thanks for starting it GG, and for you and Mozart to help debunking stuff!

I am particularly pleased, because I have always done things that were deemed okay years ago, but not okay later, that may REALLY have been okay all along.

(I need Jeekins' popcorn emoticon for this).

Lee
Here is one for you...
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Old 02-17-2008, 08:13 AM   #28
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Pasteurized in-the-shell eggs are available in supermarkets.
Interesting, I didn't know that, but Mozart said fresh eggs....
And everyone knows the only way to get fresh eggs to to grow them yourself
I'll have to ask "my girls" if they are pasteurizing my eggs before laying them
This one is saying, Huh?!
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Old 02-17-2008, 09:31 AM   #29
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In my opinion, both wood and plastic are equally safe to use. Each has good points and bad points. That is why I like to keep both in my kitchen.

I enjoyed reading the rest of the article too, although I do not agree with all the temps they mentioned. I will not be cooking all of my meat to 180. That is just insane. I also think they are a little off on the danger zone temps. They say 45 degrees for the low side is OK, but I have always gone with 40.
It seems the FDA has been going back and forth within 3 degrees for a few years now. The company I work for says one thing, the board of health in NYC says another thing.. At some point, I just decided to go with 40-140 and be consistent.
As far as cooking meat to 180, you cannot pay me to cook meat that high. If I am sure it's been handled well, I'll cook rare every time.
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Old 02-17-2008, 01:04 PM   #30
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I think that is only half the truth. I have heard that a million times, but I have equally heard that wood boards are safer than plastic.
I'm pretty sure I've never heard anyone say wood boards are safer than plastic. I'm planning to do an unscientific survey of the 15 or so people in my office tomorrow, though.
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