gfweb

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...

I've read that a short blast of microwave aids juicing. But any mechanical abuse of the lime should help eg a blow with a culinary hammer.

I routinely cold smoke turkey breast and pork tenderloin and then cook sous vide. Works very well. Tender, smokey, tasty.

Really great thread. The sort of thing eG shines at doing.

"multi-use specimen bottles" as in re-used?

LOL. This term shall live-on.

Great review! Thanks

Fabulous, MM.

What is that glowing probe thing? Standard kitchen stuff in Sweden? Do those spits turn? This could be better than the Big Easy No Fat Fryer!!!

Hard to imagine Cracker Barrel and sous vide in the same paragraph. Maybe a combi oven and brining?

I use it for large groups, for the reasons detailed above. For turkey, duck, short ribs. A few steaks I can do a good job on with a hot pan and a 350 oven. A lot of steaks...SV for me.

Or better (worse) yet...Rachel Ray and The-one-who's- married-to-Cuomo should use it for a casserole or something.

Dunno. He did say 140F...was his "done " temp or something to that effect.