PENMART01 wrote:
>> "jmcquown" writes:
>>
>> Marge wrote:
>>> I've gotten food poisoning from eating at NYC restaurants several
>>> times. No, they weren't dives either.
>>>
>>> Unpasturized products are dangerous to babies and older people, who
>>> are more susceptible. Remember the Odwalla juice problem a few
>>> years
>>> ago? We do pasturize for a reason.
>>>
>> Sorry, I have no idea what 'Odwalla' juice is. I understand
>> pasturization.
>> I understand restaurants should be held accountable for food safety
>> and handling. They are catering to and serving many.
>>
>> But home cooking is just... home cooking. Maybe you pick what you
>> grow and cook what you grow and then eat. Sometimes the food, yes,
>> even chicken or pork or fish, gets left on the table or the counter
>> for a while. Maybe you are careless, thoughtless, or simply don't
>> have the means to store it. Or maybe you realize you aren't gonna
>> die if you reheat whatever that was and eat it later.
>>
>> My dad used to wring chickens' necks in the back yard and sit on the
>> porch and pluck off the feathers before his mom put the bird in a
>> pot with water for soup or in a roasting pan. He picked and washed
>> dandylion greens to
>> eat. Potatoes straight out of the ground, washed but probably still
>> a bit grubby. Pole beans rinsed in a bucket and snapped on the
>> porch. Hmmm. Growing up during the American Depression, and
>> listening to those who did,
> sure does teach one something
>
> Yeah, hopefully the meaning of the word "exaggeration"... did he walk
> to school five miles both ways barefooted... and uphill both
> directions. LOL
>
No exaggeration here - he carried a hot baked potato to keep his hands warm
and ate it cold for lunch

BTW, that old school house is still standing and it WAS uphill, if only
slightly. Heheh.

Jill