gfweb

"Studies have shown" is a dangerous route to go down when the studies aren't actually addressing the problem being discussed. For example, studies have shown that sugar helps keep down infection in wounds. Gonna clean your cutting board with sugar water? I think not. But you are right. There's a point where good sanitation becomes craziness.

Any microbiology issues holding something at 34C long term?

I have 2 SV machines. A SV supreme and an Anova 1.0 . The SVS lives in the cellar and gets the most usage, esp for long incubations. The Anova is used less because it takes up a lot of counterspace and only fits into a humongous pot/cambro. So to answer most literally, I don';t use the circulator much.

And then a quick dance on the grill side for the markings

Not exactly correct. What that study said was that soap scrubs removed bacteria from hands as effectively as chlorhexidine scrubs. That's not the same as saying that they are equally effective antibacterials which is a different thing. But yeah, washing with soap is a good way to remove stuff from counters etc. It will leave behind a soap film though.

I think that the optimum might be flat side for a bit of sear then ridged side for marks. I'll report back

Thanks, Anna! Breakfast sausage (garlic/marjoram), parmesano reggiano , hot sauce, just enough cream cheese to bind it. Panko on top (which browned-up nicely tho you couldn't tell from the photo), then broiled in the BSO. Funny enough, it was inspired by something that you posted months ago that stuck in my mind.

Stuffed broiled sweet peppers

No surprise. The public is stupid.

Pulled pork coming out soon.

I freeze SVd stuff a good deal because I sometimes make stuff in big batches. Smoked turkey breast or pork tenderloin...corned beef and pastrami.

Now that would be a first.

Memphis in May BBQ championships. Good bit of avoirdupois on those boys. http://www.memphisinmay.org/wcbcc-teams Ditto Iowa http://www.iowabbqchampionship.com/

Sounds like bad cooking is the problem rather than than sterilization

Liverwurst sandwiches are all about the bread:meat ratio and the right moutard. And paper thin onion slices.

Everybody knows that.

Weight increases with age (and beer). I picture BBQ chefs as fat 50 yr olds and pastry chefs as skinny young runners.

Disinfectants are different from antibacterials and antibiotics. Without going all sciencey, the disinfectants (eg chlorox, lysol) are generally toxic to living things and kill quickly. They don't engender resistance. Their 'bad side' is that some are not short-lived eg the phenol in lysol and can hang around in the environment often bound to other molecules.

Exactly my point.

Dcarch aren't you the one who uv sterilized his kitchen?

Its true the world largely survives with bad sanitation, crappy medicine, and impure water.

Eating dirt is one thing. Inoculating it into food where it can cause food poisoning is quite different. Two issues are getting comingled.

I want your kitchen. Although I'd flip it 180 deg. Nice pup. He won't fit there for long! (Host's note: reference to flipping 180 deg. precedes the photo correction in previous post.)

Peas + beer don't sound complimentary to me, but it might work.

Disgusting, yes, but (if the links are correct) the infection risk from undercooking isn't any more than with regular chicken. Its not infected, just muscle that died from decreased circulation exactly analogous to a heart attack, (probably pretty close to death too...if it had been in the bird for many days it would be more obviously dead and beginning to break down, and if for some weeks it would be converted to scar). Still completely disgusting. I wonder how much of this ends up in McNuggets...