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Old 12-30-2013, 05:12 PM   #21
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Glad to hear it.

Welcome to DC. Stick around, it's lots of fun and very informative.
Just be aware, we can be rather, um, peculiar, at times.

But for all the wisecracks, and silliness that sometimes goes on, there are some very, very good cooks around here. There have even been some professional chefs. Some of the amateurs are exceptional as well. There are a few of us that can even go so far as to say that we can successfully boil water, on a consistent basis (those who can live in the North. Those who can't, live everywhere else)

Seeeeeeeya; Chief Longwind of the North
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Old 01-03-2014, 04:46 AM   #22
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What did people do in the "olden days" before fridges were invented?
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Old 01-03-2014, 06:30 AM   #23
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What did people do in the "olden days" before fridges were invented?
They were sick from food poisoning - aka dysentery and flux - fairly often.
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Old 01-03-2014, 06:57 AM   #24
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They were sick from food poisoning - aka dysentery and flux - fairly often.
Up here in da U.P., that only happened in the warmth of late spring and summer. Other than that, we just used the big, outdoor fridge/freezer. It's -15 degrees F. outside this morning. We need a smilie that has on a snow-covered chuke, and is shivering.

It warmed to close to 30 for Christmas. Other than that, December, and January temps have been hovering at or below 0 pretty regularly. to paraphase a famous movie line, We don't need no stinking refrigerator.

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Old 01-03-2014, 08:52 AM   #25
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What did people do in the "olden days" before fridges were invented?
They did the best they could.

In my part of the world holding a bowl of potatoes from dinner over for breakfast was a pretty common occurrence. They would have kept them as cool as possible and in the days before central heating the whole house was pretty much a refrigerator, more than half of the year.

IMO 20 minutes in a pan of hot bacon grease will take care of most any garden variety bacteria and the rest will help you improve your speed with the 50 yard dash!

The bottom line is use common sense and don't eat anything that you are not comfortable with, it ain't worth the worry.
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Old 01-03-2014, 09:04 AM   #26
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IMO 20 minutes in a pan of hot bacon grease will take care of most any garden variety bacteria and the rest will help you improve your speed with the 50 yard dash!
The thing to remember is that the bacteria itself is not usually what you have to worry about. With some of them, as they multiply, they excrete a toxin that cannot be destroyed by cooking. That's what makes people sick.
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Old 01-03-2014, 09:39 AM   #27
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The thing to remember is that the bacteria itself is not usually what you have to worry about. With some of them, as they multiply, they excrete a toxin that cannot be destroyed by cooking. That's what makes people sick.
Exactly.

Reheating doesn't necessarily make food safe to eat.
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Old 01-03-2014, 09:59 AM   #28
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Thank you that's good to know. I've always thought that heating killed all the little critters.
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Old 01-03-2014, 01:00 PM   #29
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In places that have springs or creeks, they used to use a spring house. There would be shelves inside, mostly under the water. If you put stuff in a crock or jar and it was partially submerged, it would stay at the temperature of the spring.




When I lived in a log cabin, there was an old, wooden spring house over a spring near the cabin. It was too tumble down to use. Not this one, it just looks similar, but in much better shape. We had a fridge.




You could also lower a crock or jar into the well.

Spring house - Wikipedia, the free encyclopedia
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Old 01-03-2014, 03:34 PM   #30
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The thing to remember is that the bacteria itself is not usually what you have to worry about. With some of them, as they multiply, they excrete a toxin that cannot be destroyed by cooking. That's what makes people sick.
I'd be curious to know the source(s)of this information. as you know, the Forum management insists on the promulgation of only good information, and the above statement disagrees with pretty much everything from the food science world I've read in the last 20-30 years.
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