I don't really know if this is poaching, but

I heard from a good cook that you can take frozen salmon fillet , put
them in water and bring it to the boil, .. let it simmer for 12
minutes.

Is that dangerous?

I have eaten it and it looks ok, and didn't make me ill..
is it dangerous? if so, how?

TIA

On Thu, 5 Jun 2008 22:18:56 -0700 (PDT), "
> wrote:

>I don't really know if this is poaching, but
>
>I heard from a good cook that you can take frozen salmon fillet , put
>them in water and bring it to the boil, .. let it simmer for 12
>minutes.
>
>Is that dangerous?
>
>I have eaten it and it looks ok, and didn't make me ill..
>is it dangerous? if so, how?
>
I can't imagine why it would be "dangerous". I'd do it in a
heartbeat.... not boil in water, but I'd cook from frozen.

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On Jun 6, 11:27 am, sf <.> wrote:
> On Thu, 5 Jun 2008 22:18:56 -0700 (PDT), "
>
> > wrote:
> >I don't really know if this is poaching, but
>
> >I heard from a good cook that you can take frozen salmon fillet , put
> >them in water and bring it to the boil, .. let it simmer for 12
> >minutes.
>
> >Is that dangerous?
>
> >I have eaten it and it looks ok, and didn't make me ill..
> >is it dangerous? if so, how?
>
> I can't imagine why it would be "dangerous". I'd do it in a
> heartbeat.... not boil in water, but I'd cook from frozen.
>
> --
> See return address to reply by email
> remove the smile first

there's nothing dangerous in the process...the only thing is that it
you cook any meat item without defrosting it first the fibers tend to
weaken due to a sudden drop in temperature and you may not get the
desired texture of the cooked fish.

In article
>,
" > wrote:

> I don't really know if this is poaching, but
>
> I heard from a good cook that you can take frozen salmon fillet , put
> them in water and bring it to the boil, .. let it simmer for 12
> minutes.
>
> Is that dangerous?
>
> I have eaten it and it looks ok, and didn't make me ill..
> is it dangerous? if so, how?

Why would cooking frozen salmon make you ill? You're still alive, right?
That's a good sign that that cooking method is safe.

On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
wrote:
>
>there's nothing dangerous in the process...the only thing is that it
>you cook any meat item without defrosting it first the fibers tend to
>weaken due to a sudden drop in temperature and you may not get the
>desired texture of the cooked fish.

I'm not a big stickler about frozen food. I even eat beef that's been
previously frozen and I've been known to cook meat from a completely
frozen state. My motto: why wait?

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remove the smile first

On Jun 6, 7:21*am, sf <.> wrote:
> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
> wrote:
> >there's nothing dangerous in the process...the only thing is that it
> >you cook any meat item without defrosting it first the fibers tend to
> >weaken due to a sudden drop in temperature and you may not get the
> >desired texture of the cooked fish.
>
> I'm not a big stickler about frozen food. *I even eat beef that's been
> previously frozen and I've been known to cook meat from a completely
> frozen state. *My motto: *why wait?
>
Texture suffers more when you cook frozen things without thawing them
first. That may or may not matter, depending on what it is. The
second problem is that the disparity between the degree of doneness
between the outside of the food and its center is magnified.

I've never poached a frozen salmon fillet, but I would expect the
outside to be flaky and overcooked well before the center was done.
Again, that may or may not matter to the OP, depending on what they're
trying for. This degree of doneness issue, by the way, is why you
don't want to boil things when poaching. You want the heat lower than
that, just to where an occasional solitary bubble comes to the
surface. The lower temp minimizes the difference between exterior and
center. -aem

aem wrote:
> On Jun 6, 7:21 am, sf <.> wrote:
>> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
>> wrote:
>>> there's nothing dangerous in the process...the only thing is that it
>>> you cook any meat item without defrosting it first the fibers tend
>>> to weaken due to a sudden drop in temperature and you may not get
>>> the desired texture of the cooked fish.
>>
>> I'm not a big stickler about frozen food. I even eat beef that's been
>> previously frozen and I've been known to cook meat from a completely
>> frozen state. My motto: why wait?
>>
> Texture suffers more when you cook frozen things without thawing them
> first. That may or may not matter, depending on what it is. The
> second problem is that the disparity between the degree of doneness
> between the outside of the food and its center is magnified.
>
> I've never poached a frozen salmon fillet, but I would expect the
> outside to be flaky and overcooked well before the center was done.
> Again, that may or may not matter to the OP, depending on what they're
> trying for. This degree of doneness issue, by the way, is why you
> don't want to boil things when poaching. You want the heat lower than
> that, just to where an occasional solitary bubble comes to the
> surface. The lower temp minimizes the difference between exterior and
> center. -aem

Okay, here's a fer instance for you. When I was in SC in February before my
father died there were some killler tornados (I was told) in west TN.
Fortunately my apartment wasn't hit. But the power was off for who knows
how many hours/days. I got home at the end of April and the clocks were
flashing and everything was blinking. So... who know how long the freezer
was off? I haven't died as a result of eating anything left in the freezer.
Re-freezed fish inscluded
Long story short, I've re-freezed stuff without much damage.

Jill

> wrote in message
...
>I don't really know if this is poaching, but
>
> I heard from a good cook that you can take frozen salmon fillet , put
> them in water and bring it to the boil, .. let it simmer for 12
> minutes.
>
> Is that dangerous?
>
> I have eaten it and it looks ok, and didn't make me ill..
> is it dangerous?

No. Was it any good?

"cybercat" > wrote in message
om
> > wrote in message
> ...
>> I don't really know if this is poaching, but
>>
>> I heard from a good cook that you can take frozen salmon
>> fillet ,
>> put them in water and bring it to the boil, .. let it simmer
>> for 12
>> minutes.
>>
>> Is that dangerous?
>>
>> I have eaten it and it looks ok, and didn't make me ill..
>> is it dangerous?
>
> No. Was it any good?

If your microwave has a moisture sensor for defrosting, it would
not take long and you could then steam or poach the salmon. I
must admit that I have not defrosted salmon that way but it
works for other frozen meats. There should not be much harm in
eating defrosted frozen raw salmon, the Japanese freeze sushi
fish to kill parasites.

--
Jim Silverton
Potomac, Maryland

On Jun 6, 9:07*am, "jmcquown" > wrote:
> aem wrote:
> > On Jun 6, 7:21 am, sf <.> wrote:
> >> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
> >> wrote:
> >>> there's nothing dangerous in the process...the only thing is that it
> >>> you cook any meat item without defrosting it first the fibers tend
> >>> to weaken due to a sudden drop in temperature and you may not get
> >>> the desired texture of the cooked fish.
>
> >> I'm not a big stickler about frozen food. I even eat beef that's been
> >> previously frozen and I've been known to cook meat from a completely
> >> frozen state. My motto: why wait?
>
> > Texture suffers more when you cook frozen things without thawing them
> > first. *That may or may not matter, depending on what it is. *The
> > second problem is that the disparity between the degree of doneness
> > between the outside of the food and its center is magnified.
>
> > I've never poached a frozen salmon fillet, but I would expect the
> > outside to be flaky and overcooked well before the center was done.
> > Again, that may or may not matter to the OP, depending on what they're
> > trying for. *This degree of doneness issue, by the way, is why you
> > don't want to boil things when poaching. *You want the heat lower than
> > that, just to where an occasional solitary bubble comes to the
> > surface. *The lower temp minimizes the difference between exterior and
> > center. * * *-aem
>
> Okay, here's a fer instance for you. *When I was in SC in February before my
> father died there were some killler tornados (I was told) in west TN.
> Fortunately my apartment wasn't hit. *But the power was off for who knows
> how many hours/days. *I got home at the end of April and the clocks were
> flashing and everything was blinking. *So... who know how long the freezer
> was off? *I haven't died as a result of eating anything left in the freezer.
> Re-freezed fish inscluded
> Long story short, I've re-freezed stuff without much damage.
>
> Jill- Hide quoted text -
>
> - Show quoted text -

Wow- I'm surprised you ate it without knowing how long it was thawed
out...that could have been a nasty lesson. You were lucky!!

merryb wrote:
> On Jun 6, 9:07 am, "jmcquown" > wrote:
>> aem wrote:
>>> On Jun 6, 7:21 am, sf <.> wrote:
>>>> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
>>>> wrote:
>>>>> there's nothing dangerous in the process...the only thing is that
>>>>> it you cook any meat item without defrosting it first the fibers
>>>>> tend to weaken due to a sudden drop in temperature and you may
>>>>> not get the desired texture of the cooked fish.
>>
>>>> I'm not a big stickler about frozen food. I even eat beef that's
>>>> been previously frozen and I've been known to cook meat from a
>>>> completely frozen state. My motto: why wait?
>>
>>> Texture suffers more when you cook frozen things without thawing
>>> them first. That may or may not matter, depending on what it is. The
>>> second problem is that the disparity between the degree of doneness
>>> between the outside of the food and its center is magnified.
>>
>>> I've never poached a frozen salmon fillet, but I would expect the
>>> outside to be flaky and overcooked well before the center was done.
>>> Again, that may or may not matter to the OP, depending on what
>>> they're trying for. This degree of doneness issue, by the way, is
>>> why you don't want to boil things when poaching. You want the heat
>>> lower than that, just to where an occasional solitary bubble comes
>>> to the surface. The lower temp minimizes the difference between
>>> exterior and center. -aem
>>
>> Okay, here's a fer instance for you. When I was in SC in February
>> before my father died there were some killler tornados (I was told)
>> in west TN. Fortunately my apartment wasn't hit. But the power was
>> off for who knows how many hours/days. I got home at the end of
>> April and the clocks were flashing and everything was blinking.
>> So... who know how long the freezer was off? I haven't died as a
>> result of eating anything left in the freezer. Re-freezed fish
>> inscluded
>> Long story short, I've re-freezed stuff without much damage.
>>
>> Jill
>
> Wow- I'm surprised you ate it without knowing how long it was thawed
> out...that could have been a nasty lesson. You were lucky!!

Give me a break. Have any idea how long our parents and grandparents got
along without refigeration and simply ice boxes? Sheesh!

merryb wrote:

>> Okay, here's a fer instance for you. When I was in SC in February before my
>> father died there were some killler tornados (I was told) in west TN.
>> Fortunately my apartment wasn't hit. But the power was off for who knows
>> how many hours/days. I got home at the end of April and the clocks were
>> flashing and everything was blinking. So... who know how long the freezer
>> was off? I haven't died as a result of eating anything left in the freezer.
>> Re-freezed fish inscluded
>> Long story short, I've re-freezed stuff without much damage.
>>
>> Jill- Hide quoted text -
>>
>> - Show quoted text -
>
> Wow- I'm surprised you ate it without knowing how long it was thawed
> out...that could have been a nasty lesson. You were lucky!!

Assuming it ever thawed in the first place?
Power can go out for 30 seconds and when it returns (and all the
appliances that will automatically start again do so) yet the clocks
will blink until reset.

I know with frozen vegetables, one way to tell if they've been thawed
(and since re-frozen) is if they're solid in the bag/box instead of pieces.

On Jun 6, 1:10*pm, "jmcquown" > wrote:
> merryb wrote:
> > On Jun 6, 9:07 am, "jmcquown" > wrote:
> >> aem wrote:
> >>> On Jun 6, 7:21 am, sf <.> wrote:
> >>>> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
> >>>> wrote:
> >>>>> there's nothing dangerous in the process...the only thing is that
> >>>>> it you cook any meat item without defrosting it first the fibers
> >>>>> tend to weaken due to a sudden drop in temperature and you may
> >>>>> not get the desired texture of the cooked fish.
>
> >>>> I'm not a big stickler about frozen food. I even eat beef that's
> >>>> been previously frozen and I've been known to cook meat from a
> >>>> completely frozen state. My motto: why wait?
>
> >>> Texture suffers more when you cook frozen things without thawing
> >>> them first. That may or may not matter, depending on what it is. The
> >>> second problem is that the disparity between the degree of doneness
> >>> between the outside of the food and its center is magnified.
>
> >>> I've never poached a frozen salmon fillet, but I would expect the
> >>> outside to be flaky and overcooked well before the center was done.
> >>> Again, that may or may not matter to the OP, depending on what
> >>> they're trying for. This degree of doneness issue, by the way, is
> >>> why you don't want to boil things when poaching. You want the heat
> >>> lower than that, just to where an occasional solitary bubble comes
> >>> to the surface. The lower temp minimizes the difference between
> >>> exterior and center. -aem
>
> >> Okay, here's a fer instance for you. When I was in SC in February
> >> before my father died there were some killler tornados (I was told)
> >> in west TN. Fortunately my apartment wasn't hit. But the power was
> >> off for who knows how many hours/days. I got home at the end of
> >> April and the clocks were flashing and everything was blinking.
> >> So... who know how long the freezer was off? I haven't died as a
> >> result of eating anything left in the freezer. Re-freezed fish
> >> inscluded
> >> Long story short, I've re-freezed stuff without much damage.
>
> >> Jill
>
> > Wow- I'm surprised you ate it without knowing how long it was thawed
> > out...that could have been a nasty lesson. You were lucky!!
>
> Give me a break. *Have any idea how long our parents and grandparents got
> along without refigeration and simply ice boxes? *Sheesh!- Hide quoted text -
>
> - Show quoted text -

That's a different thing entirely- when food stays in the danger zone
for ANY amount of time, you are asking for trouble by eating it...I'm
sure ice boxes were fine, but you were talking about something that
apparently had thawed and were unsure about how long it had been
thawed. I'll say it again- you were lucky. I've learned "If in doubt,
throw it out".

On Jun 6, 1:15*pm, Goomba > wrote:
> merryb wrote:
> >> Okay, here's a fer instance for you. *When I was in SC in February before my
> >> father died there were some killler tornados (I was told) in west TN.
> >> Fortunately my apartment wasn't hit. *But the power was off for who knows
> >> how many hours/days. *I got home at the end of April and the clocks were
> >> flashing and everything was blinking. *So... who know how long the freezer
> >> was off? *I haven't died as a result of eating anything left in the freezer.
> >> Re-freezed fish inscluded
> >> Long story short, I've re-freezed stuff without much damage.
>
> >> Jill- Hide quoted text -
>
> >> - Show quoted text -
>
> > Wow- I'm surprised you ate it without knowing how long it was thawed
> > out...that could have been a nasty lesson. You were lucky!!
>
> Assuming it ever thawed in the first place?
> Power can go out for 30 seconds and when it returns (and all the
> appliances that will automatically start again do so) yet the clocks
> will blink until reset.
>
> I know with frozen vegetables, one way to tell if they've been thawed
> (and since re-frozen) is if they're solid in the bag/box instead of pieces..- Hide quoted text -
>
> - Show quoted text -

Right, but how can you tell how long it was off? Could have been 5
minutes, or 5 days...why take the chance?

merryb wrote:
> On Jun 6, 1:15 pm, Goomba > wrote:

>>> Wow- I'm surprised you ate it without knowing how long it was thawed
>>> out...that could have been a nasty lesson. You were lucky!!
>> Assuming it ever thawed in the first place?
>> Power can go out for 30 seconds and when it returns (and all the
>> appliances that will automatically start again do so) yet the clocks
>> will blink until reset.
>>
>> I know with frozen vegetables, one way to tell if they've been thawed
>> (and since re-frozen) is if they're solid in the bag/box instead of pieces.- Hide quoted text -
>>
>
> Right, but how can you tell how long it was off? Could have been 5
> minutes, or 5 days...why take the chance?

Are you saying that ANY time your power blinks off you toss your entire
freezer contents?
There is usually discernible alteration in appearance to food that was
previously frozen then unintentionally thawed and refrozen.

Goomba wrote:
> merryb wrote:
>> On Jun 6, 1:15 pm, Goomba > wrote:
>
>>>> Wow- I'm surprised you ate it without knowing how long it was thawed
>>>> out...that could have been a nasty lesson. You were lucky!!
>>> Assuming it ever thawed in the first place?
>>> Power can go out for 30 seconds and when it returns (and all the
>>> appliances that will automatically start again do so) yet the clocks
>>> will blink until reset.
>>>
>>> I know with frozen vegetables, one way to tell if they've been thawed
>>> (and since re-frozen) is if they're solid in the bag/box instead of
>>> pieces.- Hide quoted text -
>>>
>>
>> Right, but how can you tell how long it was off? Could have been 5
>> minutes, or 5 days...why take the chance?
>
> Are you saying that ANY time your power blinks off you toss your entire
> freezer contents?
> There is usually discernible alteration in appearance to food that was
> previously frozen then unintentionally thawed and refrozen.

Ooops... following on my own post-
I have a freezer thermometer that goes downwards in temp with no
problems, and yet if the temp rises upwards (unintentional thaw) the
little temp pointer hand can not go downwards again as the temp again
drops. It must be manually "reset", so to speak. This makes it a handy
device for determining if the freezer has suffered a temporary failure.

"merryb" > wrote:
>
> - Show quoted text -

>>Wow- I'm surprised you ate it without knowing how long it was thawed
>>out...that could have been a nasty lesson. You were lucky!!

God watches out for drunks and idiots, so Jill is doubly "blessed."

On Fri, 6 Jun 2008 08:48:58 -0700 (PDT), aem >
wrote:

>Texture suffers more when you cook frozen things without thawing them
>first. That may or may not matter, depending on what it is.

I'm just not that picky, I guess.

>The
>second problem is that the disparity between the degree of doneness
>between the outside of the food and its center is magnified.

Here is where it's an advantage AFAIC. I like my beef black on the
outside and red inside.... so cooking a frozen steak is perfect, IMO.


--
See return address to reply by email
remove the smile first

On Fri, 6 Jun 2008 11:07:47 -0500, "jmcquown" >
wrote:

>So... who know how long the freezer
>was off?

Too bad your neighbors hate you so much you couldn't have just asked
them.

We had some nasty storms here last summer. I know exactly what time
the power went out and back on. At 15 hours I started loading coolers
and was heading to our cottage at 16 hours. I first called to make
sure there was power. I kept in touch over the phone with neighbors,
and stayed there until the power came back on. It was almost 96
hours. We came back as soon as the power was on. A freezer (with no
power) in a 85-90 degree room for 4 days turns into slow cooker. I
lost a few things and a bunch of condiments. Everything got tossed
when we got back. I knew EXACTLY how long the power was out.

I can't imagine eating food that I didn't know how long possibly sat
at an unsafe temp. (as you claim)

Maybe I've just got better neighbors than you.

Lou

Lou Decruss wrote:
> On Fri, 6 Jun 2008 11:07:47 -0500, "jmcquown" >
> wrote:
>
>> So... who know how long the freezer
>> was off?
>
> Too bad your neighbors hate you so much you couldn't have just asked
> them.
>
Excuse me?!! Pat and Roger moved away, thanks very much. I have no idea who
the people are who moved in during my absence. Jesus Christ (maybe).

On 6 Jun, 18:09, "cybercat" > wrote:
> > wrote in message
>
> ...
>
> >I don't really know if this is poaching, but
>
> > I heard from a good cook that you can take *frozen salmon fillet , put
> > them in water and bring it to the boil, .. let it simmer for 12
> > minutes.
>
> > Is that dangerous?
>
> > I have eaten it and it looks ok, and didn't make me ill..
> > is it dangerous?
>
> No. Was it any good?

What's good for the goose is not necessarily good for the gander.

If you did it then it might taste good.

Mine was ok. Doesn't taste bad or wrong. One time I didn't boil it
long enough, and it was a bit redder inside(prob dangerous).. Another
time I cooked it too long and it was relatively dry (by the standards
of a poached salmon).

I see the danger issue I was thinking of is only with meat not fish.

tx

"jmcquown" > wrote in message
...
> merryb wrote:
>> On Jun 6, 9:07 am, "jmcquown" > wrote:
>>> aem wrote:
>>>> On Jun 6, 7:21 am, sf <.> wrote:
>>>>> On Thu, 5 Jun 2008 23:51:49 -0700 (PDT),
>>>>> wrote:
>>>>>> there's nothing dangerous in the process...the only thing is that
>>>>>> it you cook any meat item without defrosting it first the fibers
>>>>>> tend to weaken due to a sudden drop in temperature and you may
>>>>>> not get the desired texture of the cooked fish.
>>>
>>>>> I'm not a big stickler about frozen food. I even eat beef that's
>>>>> been previously frozen and I've been known to cook meat from a
>>>>> completely frozen state. My motto: why wait?
>>>
>>>> Texture suffers more when you cook frozen things without thawing
>>>> them first. That may or may not matter, depending on what it is. The
>>>> second problem is that the disparity between the degree of doneness
>>>> between the outside of the food and its center is magnified.
>>>
>>>> I've never poached a frozen salmon fillet, but I would expect the
>>>> outside to be flaky and overcooked well before the center was done.
>>>> Again, that may or may not matter to the OP, depending on what
>>>> they're trying for. This degree of doneness issue, by the way, is
>>>> why you don't want to boil things when poaching. You want the heat
>>>> lower than that, just to where an occasional solitary bubble comes
>>>> to the surface. The lower temp minimizes the difference between
>>>> exterior and center. -aem
>>>
>>> Okay, here's a fer instance for you. When I was in SC in February
>>> before my father died there were some killler tornados (I was told)
>>> in west TN. Fortunately my apartment wasn't hit. But the power was
>>> off for who knows how many hours/days. I got home at the end of
>>> April and the clocks were flashing and everything was blinking.
>>> So... who know how long the freezer was off? I haven't died as a
>>> result of eating anything left in the freezer. Re-freezed fish
>>> inscluded
>>> Long story short, I've re-freezed stuff without much damage.
>>>
>>> Jill
>>
>> Wow- I'm surprised you ate it without knowing how long it was thawed
>> out...that could have been a nasty lesson. You were lucky!!
>
> Give me a break. Have any idea how long our parents and grandparents got
> along without refigeration and simply ice boxes? Sheesh!
>


I wonder how many days it took for that salmon to get to where ever the
heck your grandparents lived ? Also when the stagecoach finally delivered
said fish, was it cat food or fertilizer?

On Jun 6, 2:03*pm, Goomba > wrote:
> merryb wrote:
> > On Jun 6, 1:15 pm, Goomba > wrote:
> >>> Wow- I'm surprised you ate it without knowing how long it was thawed
> >>> out...that could have been a nasty lesson. You were lucky!!
> >> Assuming it ever thawed in the first place?
> >> Power can go out for 30 seconds and when it returns (and all the
> >> appliances that will automatically start again do so) yet the clocks
> >> will blink until reset.
>
> >> I know with frozen vegetables, one way to tell if they've been thawed
> >> (and since re-frozen) is if they're solid in the bag/box instead of pieces.- Hide quoted text -
>
> > Right, but how can you tell how long it was off? Could have been 5
> > minutes, or 5 days...why take the chance?
>
> Are you saying that ANY time your power blinks off you toss your entire
> freezer contents?
> There is usually discernible alteration in appearance to food that was
> previously frozen then unintentionally thawed and refrozen.

No, not at all. Jill was unsure how long the power was out.

On Jun 7, 12:35*am, Lou Decruss > wrote:
> On Fri, 6 Jun 2008 11:07:47 -0500, "jmcquown" >
> wrote:
>
> >So... who know how long the freezer
> >was off? *
>
> Too bad your neighbors hate you so much you couldn't have just asked
> them. *
>
> We had some nasty storms here last summer. *I know exactly what time
> the power went out and back on. *At 15 hours I started loading coolers
> and was heading to our cottage at 16 hours. *I first called to make
> sure there was power. *I kept in touch over the phone with neighbors,
> and stayed there until the power came back on. *It was almost *96
> hours. *We came back as soon as the power was on. *A freezer (with no
> power) in a 85-90 degree room for 4 days turns into slow cooker. *I
> lost a few things and a bunch of condiments. *Everything got tossed
> when we got back. *I knew EXACTLY how long the power was out. *
>
> I can't imagine eating food that I didn't know how long possibly sat
> at an unsafe temp. (as you claim)
>
> Maybe I've just got better neighbors than you.
>
> Lou * * * * *

The difference is you knew exactly how long the power was out- Jill
didn't.

On Mon, 9 Jun 2008 08:44:22 -0700 (PDT), merryb >
wrote:

>On Jun 7, 12:35*am, Lou Decruss > wrote:
>> On Fri, 6 Jun 2008 11:07:47 -0500, "jmcquown" >
>> wrote:
>>
>> >So... who know how long the freezer
>> >was off? *
>>
>> Too bad your neighbors hate you so much you couldn't have just asked
>> them. *
>>
>> We had some nasty storms here last summer. *I know exactly what time
>> the power went out and back on. *At 15 hours I started loading coolers
>> and was heading to our cottage at 16 hours. *I first called to make
>> sure there was power. *I kept in touch over the phone with neighbors,
>> and stayed there until the power came back on. *It was almost *96
>> hours. *We came back as soon as the power was on. *A freezer (with no
>> power) in a 85-90 degree room for 4 days turns into slow cooker. *I
>> lost a few things and a bunch of condiments. *Everything got tossed
>> when we got back. *I knew EXACTLY how long the power was out. *
>>
>> I can't imagine eating food that I didn't know how long possibly sat
>> at an unsafe temp. (as you claim)
>>
>> Maybe I've just got better neighbors than you.
>>
>> Lou * * * * *
>
>The difference is you knew exactly how long the power was out- Jill
>didn't.

As I implied by saying: "I can't imagine eating food that I didn't
know how long possibly sat at an unsafe temp." I would have tossed
it.

I also implied something else, but it went over her head.

Lou

On Jun 9, 8:52*am, Lou Decruss > wrote:
> On Mon, 9 Jun 2008 08:44:22 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
> >On Jun 7, 12:35*am, Lou Decruss > wrote:
> >> On Fri, 6 Jun 2008 11:07:47 -0500, "jmcquown" >
> >> wrote:
>
> >> >So... who know how long the freezer
> >> >was off? *
>
> >> Too bad your neighbors hate you so much you couldn't have just asked
> >> them. *
>
> >> We had some nasty storms here last summer. *I know exactly what time
> >> the power went out and back on. *At 15 hours I started loading coolers
> >> and was heading to our cottage at 16 hours. *I first called to make
> >> sure there was power. *I kept in touch over the phone with neighbors,
> >> and stayed there until the power came back on. *It was almost *96
> >> hours. *We came back as soon as the power was on. *A freezer (with no
> >> power) in a 85-90 degree room for 4 days turns into slow cooker. *I
> >> lost a few things and a bunch of condiments. *Everything got tossed
> >> when we got back. *I knew EXACTLY how long the power was out. *
>
> >> I can't imagine eating food that I didn't know how long possibly sat
> >> at an unsafe temp. (as you claim)
>
> >> Maybe I've just got better neighbors than you.
>
> >> Lou * * * * *
>
> >The difference is you knew exactly how long the power was out- Jill
> >didn't.
>
> As I implied by saying: "I can't imagine eating food that I didn't
> know how long possibly sat at an unsafe temp." *I would have tossed
> it.
>
> I also implied something else, but it went over her head.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

Are you surprised??? LOL!!

On Mon, 9 Jun 2008 09:09:47 -0700 (PDT), merryb >
wrote:

>> >The difference is you knew exactly how long the power was out- Jill
>> >didn't.
>>
>> As I implied by saying: "I can't imagine eating food that I didn't
>> know how long possibly sat at an unsafe temp." *I would have tossed
>> it.
>>
>> I also implied something else, but it went over her head.
>>
>> Lou- Hide quoted text -
>>
>> - Show quoted text -
>
>Are you surprised??? LOL!!

Not one bit.

Lou