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Old 10-14-2005, 12:28 PM   #21
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Quote:
Originally Posted by jennyema

As GB and Andy M. know from other circumstances, I harp on this all the time. I am not sure why ... but eveyone has their own little mission in life!

It is actually funny that before I clicked into this thread I saw Jennys name and I thought to myself "botulism"

I think it is great that you harp on it Jenny. In my opinion it can not be stressed enough. I would not have known about this if you had not educated me on it long ago and I am sure many others can say the same thing. I know that the chances of getting botulism might be rare, but it is the type of thing I do not want to take any chances with whatsoever!
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Old 10-14-2005, 12:45 PM   #22
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Originally Posted by GB
It is actually funny that before I clicked into this thread I saw Jennys name and I thought to myself "botulism"
Sorry GB. I know you didn't mean it as it sounds. I couldn't help myself.

Hmmm, I wonder what people think of when they see my name?
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Old 10-14-2005, 12:48 PM   #23
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LOL sorry Jenny I hope you know how I meant that
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Old 10-16-2005, 01:24 PM   #24
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Quote:
Originally Posted by mish
Sorry GB. I know you didn't mean it as it sounds. I couldn't help myself.

Hmmm, I wonder what people think of when they see my name?

I hadn't noticed that until now but I have to say that I am LAUGHING so hard I think I'll pee my pants!!

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Old 10-16-2005, 02:16 PM   #25
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I think this thread has gotten way way off topic for a raw vegetable request.
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Old 10-16-2005, 02:54 PM   #26
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I freeze peppers all the time and use them later. In sauses, on steak sandwiches and just about anything that I would use them in usually. I am new to using this site. So this may be out of content. Hope not. Have spent hours today just enjoying all the comments and recipes. Thanks guys and gals
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Old 10-16-2005, 02:59 PM   #27
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OH and your so good that I put you on my tool bar for fast access. :rolf:
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Old 10-16-2005, 03:11 PM   #28
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I have my husband roast them. After seeding and peeling, I freeze. Generally we only do red bell peppers, but it works for everything. When we visited Slovenia, a puree of red bell peppers and garlic was served as a condiment for almost all meats, and we fell in love with it. I make it often. Poblanos done in this style make a wonderful green chili stew. If you freeze skin-on, sometimes that skin gets pretty tough. So roast, following anyone's instructions.
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Old 10-16-2005, 07:56 PM   #29
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Quote:

Still, some people think you can cook at really low heat. Like the overnight turkey thing or meat at 150. That, my friends, will more than likely make you very sick.

That my friend, is something that has been done for longer than most of us have been alive. I do it every year as do my sisters and Grandmother. As long as the center is to the right temp, it is fine.
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Old 10-16-2005, 08:38 PM   #30
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Quote:
Originally Posted by texasgirl
That my friend, is something that has been done for longer than most of us have been alive. I do it every year as do my sisters and Grandmother. As long as the center is to the right temp, it is fine.
Putting on my food safety hat...


I am glad that you have done it successfully, but it really is unsafe. The fact that the center is "done" isn't indicia of safety. The cool oven allows possibly heat resistant bacteria to wildly multiply.

The USDA specifically warns against it.

Here's what the USDA says: "(O)vernight cooking of meat at a low temperature isn't a safe method .... so. It's not safe to cook any meat or poultry in an oven set lower than 325F. At 200 F, meat remains in the "Danger Zone" (between 40 and 140 F) where bacteria multiply rapidly and can form toxins."
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