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Old 02-18-2008, 11:52 AM   #41
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Originally Posted by Jeekinz View Post
We could go round and round on this all day long. My point was, people like to take things like this to the extreme, when there is no need to. I like my burgers medium rare, will that kill me?....No. But if the meat packer does not follow their federal mandated rules and regulations, there is a chance I'll get sick from contamination. WE as the END USER have absolutely no control over that.
Jeekinz, this is about educating people, not about where the issues originated. I don't think being aware of the science of food is taking things to an extreme, and knowing that, for example, there is no such thing as a 24-hour flu bug might make some people think twice about how they handle their food. I think that's a good thing.
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Old 02-18-2008, 02:24 PM   #42
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Quote:
Originally Posted by Jeekinz View Post
We could go round and round on this all day long. My point was, people like to take things like this to the extreme, when there is no need to. I like my burgers medium rare, will that kill me?....No. But if the meat packer does not follow their federal mandated rules and regulations, there is a chance I'll get sick from contamination. WE as the END USER have absolutely no control over that.
Yes, jeekinz, it might kill you like those 4 kids at the Jack-in-the-Box, who got E coli 0157:H7 from undercooked burgers, and the many who almost died and have had their kidneys permanently damaged.

Your control over that as an end user is very clear and very effective; Don't eat hamburger with an interior temp under 165 degrees.

That's what this site is all about. Helping the end user to be as safe a possible.
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Old 02-19-2008, 01:47 AM   #43
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I learned many useful informations about cutting boards from this thread becuase we don't use any cutting board because we bengalis use boti others use their thumb instead of cutting boards.
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Old 02-19-2008, 08:07 AM   #44
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radhuni what is boti?

A thumb can work well for small items like a carrot, but what about large items like cutting up a chicken or a roast?
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Old 02-19-2008, 08:15 AM   #45
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see the canadian pharmacies thread, gb...
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Old 02-19-2008, 11:19 AM   #46
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We can cut or chop large fish with boti.

You can see this thread

We generally don't chop meat in our home, we buy it in chopped condition from market and butcher chop meat on a large log. Another important thing is the Indian communities, who use knife are mainly veg.

We are nonveg and we use boti.
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Old 02-19-2008, 12:39 PM   #47
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Thanks for the explanation radhuni. Very interesting!
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Old 02-19-2008, 02:05 PM   #48
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That is interesting. Let the butcher worry about how do disinfect his cutting board/log.
What you can't see can't hurt you, right?

radhuni, in the US it is typically cheaper to buy the meat and cut it yourself.
Unless you're Rachel Ray, who tries to buy everything ready to hit the pan right out of the package
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Old 02-19-2008, 02:11 PM   #49
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All fresh eggs are unpasteurized. Egg products used in commercially processed foods are pasteurized.
Not so. You can buy fresh pasteurized eggs in their shells @ many supermarkets.
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Old 02-19-2008, 02:15 PM   #50
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We could go round and round on this all day long. My point was, people like to take things like this to the extreme, when there is no need to. I like my burgers medium rare, will that kill me?....No..
Well, actually it could.

Even healthy people can die of ecoli. Or be on kidney dialisis for the rest of their life. It's a risk you can decide to take or not, but it's a risk nevertheless.
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