I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou

On Apr 15, 4:47*pm, Lou Decruss > wrote:
> I wish I hadn't watched this.
>
> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>
> Lou

That is sooo wrong.

Chemo the Clown > wrote in news:8284ac48-9aa5-408f-
:

> On Apr 15, 4:47*pm, Lou Decruss > wrote:
>> I wish I hadn't watched this.
>>
>> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>>
>> Lou
>
> That is sooo wrong.
>



I'm now waiting with bated breath for sf to wade in and say something about
Americans being fixated with Aussie events.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson >
wrote:

>"I'm back." wrote:
>>
>> Chemo the Clown > wrote in news:8284ac48-9aa5-408f-
>> :
>>
>> > On Apr 15, 4:47 pm, Lou Decruss > wrote:
>> >> I wish I hadn't watched this.
>> >>
>> >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>> >>
>> >> Lou
>> >
>> > That is sooo wrong.
>> >
>>
>> I'm now waiting with bated breath for sf to wade in and say something about
>> Americans being fixated with Aussie events.
>
>I'm waiting for someone to describe this video
>in text. I'm on dial-up.

Hey Mark, its a clip about how leftovers of meat can be formed back
into a solid piece that is almost indistinguishable from a real solid
piece of meat.

It pointed out that what is on the outside of the individual smaller
pieces of meat will have natural bacteria growth on it. When then put
on the inside, if eaten rare, that bacteria can cause food poisoning
easily.

Mark Thorson > wrote in :

> "I'm back." wrote:
>>
>> Chemo the Clown > wrote in
>> news:8284ac48-9aa5-408f- :
>>
>> > On Apr 15, 4:47 pm, Lou Decruss > wrote:
>> >> I wish I hadn't watched this.
>> >>
>> >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>> >>
>> >> Lou
>> >
>> > That is sooo wrong.
>> >
>>
>> I'm now waiting with bated breath for sf to wade in and say something
>> about Americans being fixated with Aussie events.
>
> I'm waiting for someone to describe this video
> in text. I'm on dial-up.
>




You must be the last person on the planet on dial-up.


http://au.todaytonight.yahoo.com/art...er/glued-meat-
widespread



Glued meat widespread

Earlier this year Today Tonight exposed the meat industry's biggest secret
- how a form of meat glue is being used to hold cuts together.

When it comes to selling meat, deceptive practices are more widespread
than you think.

Glued meat is being supplied to some of Australia's most popular eateries.
It is also popular with catering companies - if you've been to a wedding
lately chances are you've eaten glued meat.

An event specialist says top hotels and restaurants have been tricking
customers for years.

But there are ways to see through the disguise and find out who is selling
you second rate off-cuts at premium practices.




--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

Landon > wrote in
:

> On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson >
> wrote:
>
>>"I'm back." wrote:
>>>
>>> Chemo the Clown > wrote in
>>> news:8284ac48-9aa5-408f-
>>> :
>>>
>>> > On Apr 15, 4:47 pm, Lou Decruss > wrote:
>>> >> I wish I hadn't watched this.
>>> >>
>>> >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>>> >>
>>> >> Lou
>>> >
>>> > That is sooo wrong.
>>> >
>>>
>>> I'm now waiting with bated breath for sf to wade in and say something
>>> about Americans being fixated with Aussie events.
>>
>>I'm waiting for someone to describe this video
>>in text. I'm on dial-up.
>
> Hey Mark, its a clip about how leftovers of meat can be formed back
> into a solid piece that is almost indistinguishable from a real solid
> piece of meat.
>
> It pointed out that what is on the outside of the individual smaller
> pieces of meat will have natural bacteria growth on it. When then put
> on the inside, if eaten rare, that bacteria can cause food poisoning
> easily.




The main point is that Aussies getting ripped off in some restaurants and
by some catering companies.


Which is why I buy all my meat from here.......


http://www.superbutcher.com.au/


All the meat he sells has provenance.


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Apr 15, 10:00*pm, Mark Thorson > wrote:
> Landon wrote:
>
> > Hey Mark, its a clip about how leftovers of meat can be formed back
> > into a solid piece that is almost indistinguishable from a real solid
> > piece of meat.
>
> I have a book on that subject. *It's called
> restructured meat.
>
> > It pointed out that what is on the outside of the individual smaller
> > pieces of meat will have natural bacteria growth on it. When then put
> > on the inside, if eaten rare, that bacteria can cause food poisoning
> > easily.

It seems that cold pasteurization would solve the bacterial issue.
Anyone have experience with irradiated beef?
>
> There will only be bacteria on muscle meat as the
> result of contamination. *In a healthy animal, the
> only natural bacteria are on the skin and in the gut.
> Properly made restructured meat products are no
> more dangerous than hotdogs or sausages. *If the
> product is not fully cooked, then you shouldn't
> eat it rare, but that's also true for hamburger and
> fresh sausage.

Arby's doesn't even bother restructuring its "roast beef." It just
glops it all together. Of course that's why their *lunchmeat* can't
be offered rare.

--Bryan

"I'm back." wrote:
>
> Chemo the Clown > wrote in news:8284ac48-9aa5-408f-
> :
>
> > On Apr 15, 4:47 pm, Lou Decruss > wrote:
> >> I wish I hadn't watched this.
> >>
> >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
> >>
> >> Lou
> >
> > That is sooo wrong.
> >
>
> I'm now waiting with bated breath for sf to wade in and say something about
> Americans being fixated with Aussie events.

I'm waiting for someone to describe this video
in text. I'm on dial-up.

Landon wrote:
>
> Hey Mark, its a clip about how leftovers of meat can be formed back
> into a solid piece that is almost indistinguishable from a real solid
> piece of meat.

I have a book on that subject. It's called
restructured meat.

> It pointed out that what is on the outside of the individual smaller
> pieces of meat will have natural bacteria growth on it. When then put
> on the inside, if eaten rare, that bacteria can cause food poisoning
> easily.

There will only be bacteria on muscle meat as the
result of contamination. In a healthy animal, the
only natural bacteria are on the skin and in the gut.
Properly made restructured meat products are no
more dangerous than hotdogs or sausages. If the
product is not fully cooked, then you shouldn't
eat it rare, but that's also true for hamburger and
fresh sausage.

"I'm back." wrote:
>
> You must be the last person on the planet on dial-up.

I may have been the last person to read newsgroups
using trn.

bane wrote:

> The main point is that Aussies getting ripped off in some restaurants and
> by some catering companies.
>
> Which is why I buy all my meat from here.......
>
> http://www.superbutcher.com.au/
>
> All the meat he sells has provenance.

Is Australia the place where this kind of chicanery is worst? Or was it just
happenstance that Australia is where it's being reported?

I rather suspect that grocers are more likely to engage in "meat fraud" than
catering companies are, but when it comes to crime in Australia I'm willing
to concede that "I'm Back" has much, much more knowledge than I do. Maybe
he's right; maybe grocers in Australia are just small-time crooks, while
restaurants and caterers operate on a grander and greasier scale.

Steve C

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Landon wrote:
> > >
> > > Hey Mark, its a clip about how leftovers of meat can be formed back
> > > into a solid piece that is almost indistinguishable from a real solid
> > > piece of meat.
> >
> > I have a book on that subject. It's called
> > restructured meat.
> >
> > > It pointed out that what is on the outside of the individual smaller
> > > pieces of meat will have natural bacteria growth on it. When then put
> > > on the inside, if eaten rare, that bacteria can cause food poisoning
> > > easily.
> >
> > There will only be bacteria on muscle meat as the
> > result of contamination. In a healthy animal, the
> > only natural bacteria are on the skin and in the gut.
> > Properly made restructured meat products are no
> > more dangerous than hotdogs or sausages. If the
> > product is not fully cooked, then you shouldn't
> > eat it rare, but that's also true for hamburger and
> > fresh sausage.
>
> Mark, have you ever left a sterile petri dish full of media open to the
> air for even 10 or 15 minutes then incubated it?
>
> Bacteria float around on dust motes in the air from a number of sources.
> Same goes for mold spores.

That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.

On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
wrote:

>Omelet wrote:
>> Mark, have you ever left a sterile petri dish full of media open to the
>> air for even 10 or 15 minutes then incubated it?
>>
>> Bacteria float around on dust motes in the air from a number of sources.
>> Same goes for mold spores.
>
>That's contamination, not "natural bacteria".
>It's no more dangerous than other stuff made from
>chopped and ground meat.

That's true as can be, Mark. However, its not safe to eat any chopped
or ground meats raw. That was my point.

When I referred to "natural bacteria", I meant that which was not
introduced on purpose by man. Following that line of reasoning, when
meat is in a solid piece, it has little if any bacteria inside it.
When exposed to ambient air, the bacteria which floats around us
constantly lands on it and infects the outside of each cut piece.

When those cut pieces are combined to again look like whole meat, that
bacteria is now on the inside of the meat and will remain viable if
cooked and eaten rare.

The public is being fooled into thinking that the newly "whole" meat
is safe as any other real whole meat and might eat it rare and get
sick or die from doing so.

That is the point they are trying to make I believe.

On Sat, 16 Apr 2011 00:23:16 -0500, Omelet >
wrote:

>So comes the origin of the term "Mystery Meat" eh?
>I had no idea about this! That stuff would be more dangerous than ground
>beef as you'd not know it was what it was...
>
>and I like my steaks bloody rare in the middle!

I do also Omelet. I'm hoping that the store I buy my meat from doesn't
use that method. After all, how would I know?

Landon > wrote in news:h28jq61glfjcnokvoo50c1sbrs52su33co@
4ax.com:

> On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
> wrote:
>
>>Omelet wrote:
>>> Mark, have you ever left a sterile petri dish full of media open to the
>>> air for even 10 or 15 minutes then incubated it?
>>>
>>> Bacteria float around on dust motes in the air from a number of sources.
>>> Same goes for mold spores.
>>
>>That's contamination, not "natural bacteria".
>>It's no more dangerous than other stuff made from
>>chopped and ground meat.
>
> That's true as can be, Mark. However, its not safe to eat any chopped
> or ground meats raw. That was my point.



Ever heard of Steak Tartare??

People have been eating it for decades, and as far as I know, no-one has died
from it.


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

In article >,
says...
>
> On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
> wrote:
>
> >Omelet wrote:
> >> Mark, have you ever left a sterile petri dish full of media open to the
> >> air for even 10 or 15 minutes then incubated it?
> >>
> >> Bacteria float around on dust motes in the air from a number of sources.
> >> Same goes for mold spores.
> >
> >That's contamination, not "natural bacteria".
> >It's no more dangerous than other stuff made from
> >chopped and ground meat.
>
> That's true as can be, Mark. However, its not safe to eat any chopped
> or ground meats raw. That was my point.
>
> When I referred to "natural bacteria", I meant that which was not
> introduced on purpose by man. Following that line of reasoning, when
> meat is in a solid piece, it has little if any bacteria inside it.
> When exposed to ambient air, the bacteria which floats around us
> constantly lands on it and infects the outside of each cut piece.
>
> When those cut pieces are combined to again look like whole meat, that
> bacteria is now on the inside of the meat and will remain viable if
> cooked and eaten rare.
>
> The public is being fooled into thinking that the newly "whole" meat
> is safe as any other real whole meat and might eat it rare and get
> sick or die from doing so.
>
> That is the point they are trying to make I believe.

So we should be afraid, be very afraid. Get some perspective. You're
more than 10 times as likely to die in a traffic accident than you are
from eating bad food.

On Sat, 16 Apr 2011 14:53:41 GMT, "I'm back."
> wrote:

>Landon > wrote in news:h28jq61glfjcnokvoo50c1sbrs52su33co@
>4ax.com:
>
>> On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
>> wrote:
>>
>>>Omelet wrote:
>>>> Mark, have you ever left a sterile petri dish full of media open to the
>>>> air for even 10 or 15 minutes then incubated it?
>>>>
>>>> Bacteria float around on dust motes in the air from a number of sources.
>>>> Same goes for mold spores.
>>>
>>>That's contamination, not "natural bacteria".
>>>It's no more dangerous than other stuff made from
>>>chopped and ground meat.
>>
>> That's true as can be, Mark. However, its not safe to eat any chopped
>> or ground meats raw. That was my point.
>
>
>
>Ever heard of Steak Tartare??
>
>People have been eating it for decades, and as far as I know, no-one has died
>from it.

Sure I have. I've even eaten it. Its made from FRESHLY ground beef
that hasn't had the time to develop bacteria in it to any degree that
would harm you.

Steak Tartare is made with raw egg and raw beef; a perfect breeding
ground for E. coli, Listeria and Salmonella, three potentially deadly
bacteria.

If made from beef that is not fresh, OR just from the outside cuts of
beef OR if the egg is contaminated with Salmonella OR if the beef is
already contaminated with bacteria, you run the risk of being ill or
dying.

During the decades that Steak Tartare has been eaten, the incidence of
death and illness from eating raw egg and raw meat has multiplied
enormously.

That said, if I trust the person making sushi or steak tartare, I have
no problems eating it.

On Sat, 16 Apr 2011 11:22:43 -0400, "J. Clarke"
> wrote:

>In article >,
says...
>>
>> On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
>> wrote:
>>
>> >Omelet wrote:
>> >> Mark, have you ever left a sterile petri dish full of media open to the
>> >> air for even 10 or 15 minutes then incubated it?
>> >>
>> >> Bacteria float around on dust motes in the air from a number of sources.
>> >> Same goes for mold spores.
>> >
>> >That's contamination, not "natural bacteria".
>> >It's no more dangerous than other stuff made from
>> >chopped and ground meat.
>>
>> That's true as can be, Mark. However, its not safe to eat any chopped
>> or ground meats raw. That was my point.
>>
>> When I referred to "natural bacteria", I meant that which was not
>> introduced on purpose by man. Following that line of reasoning, when
>> meat is in a solid piece, it has little if any bacteria inside it.
>> When exposed to ambient air, the bacteria which floats around us
>> constantly lands on it and infects the outside of each cut piece.
>>
>> When those cut pieces are combined to again look like whole meat, that
>> bacteria is now on the inside of the meat and will remain viable if
>> cooked and eaten rare.
>>
>> The public is being fooled into thinking that the newly "whole" meat
>> is safe as any other real whole meat and might eat it rare and get
>> sick or die from doing so.
>>
>> That is the point they are trying to make I believe.
>
>So we should be afraid, be very afraid. Get some perspective. You're
>more than 10 times as likely to die in a traffic accident than you are
>from eating bad food.
>
No, actually, I think you should make yourself some steak tartare and
let it sit open on your kitchen counter for about a week. Then mash it
all together and let it sit for another week.

Then eat it, smartass.

Who cares what the ****ing "odds" are when you're the one who is in
the portion that died?

On Apr 15, 5:47*pm, Lou Decruss > wrote:
> I wish I hadn't watched this.
>
> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>
> Lou

==
Meat glue is not new...but the way they are using it is. In the past
blood plasma has been added to the meat mixture used in cold cuts
including bologna, wieners, garlic sausage, salami, etc..

One job I did when I worked in a packing plant years ago was catching
beef blood while working on the kill floor. We put the pails of blood
on a moving continuous chain arrangement which automatically dumped
the blood into a separator very similar in concept to a cream
separator. The blood plasma went into a unit which froze it into
strips. These frozen strips were added to the meat mixture along with
spices and tripe, filler, etc..

It is not hard to produce a powdered form of the blood plasma.

==

On Apr 16, 12:08*pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
>
>
>
>
> *Roy > wrote:
> > On Apr 15, 5:47 pm, Lou Decruss > wrote:
> > > I wish I hadn't watched this.
>
> > >http://www.youtube.com/watch?v=Ssb-d...feature=player embedded
>
> > > Lou
>
> > ==
> > Meat glue is not new...but the way they are using it is. In the past
> > blood plasma has been added to the meat mixture used in cold cuts
> > including bologna, wieners, garlic sausage, salami, etc..
>
> > One job I did when I worked in a packing plant years ago was catching
> > beef blood while working on the kill floor. We put the pails of blood
> > on a moving continuous chain arrangement which automatically dumped
> > the blood into a separator very similar in concept to a cream
> > separator. The blood plasma went into a unit which froze it into
> > strips. These frozen strips were added to the meat mixture along with
> > spices and tripe, filler, etc..
>
> > It is not hard to produce a powdered form of the blood plasma.
>
> > ==
>
> I'm wondering if I could purchase it for making home made sausage. *It'd
> be the perfect carb-free binder. Most binders used in sausage making are
> cereal based. *At the moment, I'm using whey powder and it works pretty
> well.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinlien

==
Maybe check with "butchers supply" businesses. they should have some
idea of what is available.
==

On Apr 16, 2:03*pm, Omelet > wrote:
> In article >,
>
> *Landon > wrote:
> > On Sat, 16 Apr 2011 00:23:16 -0500, Omelet >
> > wrote:
>
> > >So comes the origin of the term "Mystery Meat" eh?
> > >I had no idea about this! That stuff would be more dangerous than ground
> > >beef as you'd not know it was what it was...
>
> > >and I like my steaks bloody rare in the middle!
>
> > I do also Omelet. I'm hoping that the store I buy my meat from doesn't
> > use that method. After all, how would I know?
>
> Don't buy any cute little round fillets. <g> *Purchase only what you
> know are real chunks of meat.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinlien

This stuff has been around for ages. Gyro on vertical spits has been
that stuff as long as I can remember. (Pushcarts franks had gone up to
a dime by the time I first noticed.)

Jerry
--
Engineering is the art of making what you want from things you can get.

In article <b3260d9d-869e-4a45-b1d5-45fb4c0b2431@
17g2000prr.googlegroups.com>, says...
>
> On Apr 16, 2:03*pm, Omelet > wrote:
> > In article >,
> >
> > *Landon > wrote:
> > > On Sat, 16 Apr 2011 00:23:16 -0500, Omelet >
> > > wrote:
> >
> > > >So comes the origin of the term "Mystery Meat" eh?
> > > >I had no idea about this! That stuff would be more dangerous than ground
> > > >beef as you'd not know it was what it was...
> >
> > > >and I like my steaks bloody rare in the middle!
> >
> > > I do also Omelet. I'm hoping that the store I buy my meat from doesn't
> > > use that method. After all, how would I know?
> >
> > Don't buy any cute little round fillets. <g> *Purchase only what you
> > know are real chunks of meat.
> > --
> > Peace! Om
> >
> > Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > "One man's theology is another man's belly laugh."
> > --Robert Heinlien
>
> This stuff has been around for ages. Gyro on vertical spits has been
> that stuff as long as I can remember. (Pushcarts franks had gone up to
> a dime by the time I first noticed.)

I've never seen anything but solid chunks of lamb on vertical spits. On
the other hand there is a prepackaged product called "Athenian Gyros"
which is as you describe, but it's not prepared on vertical spits.

On Fri, 15 Apr 2011 16:53:37 -0700 (PDT), Chemo the Clown
> wrote:

>On Apr 15, 4:47*pm, Lou Decruss > wrote:
>> I wish I hadn't watched this.
>>
>> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>>
>> Lou
>
>That is sooo wrong.

No THIS is sooo wrong!

http://www.youtube.com/watch?v=p0LvK...layer_embedded

Lou

On Sat, 16 Apr 2011 10:13:50 -0700 (PDT), Roy >
wrote:

>On Apr 15, 5:47*pm, Lou Decruss > wrote:
>> I wish I hadn't watched this.
>>
>> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
>>
>> Lou
>
>==
>Meat glue is not new...but the way they are using it is. In the past
>blood plasma has been added to the meat mixture used in cold cuts
>including bologna, wieners, garlic sausage, salami, etc..
>
>One job I did when I worked in a packing plant years ago was catching
>beef blood while working on the kill floor. We put the pails of blood
>on a moving continuous chain arrangement which automatically dumped
>the blood into a separator very similar in concept to a cream
>separator. The blood plasma went into a unit which froze it into
>strips. These frozen strips were added to the meat mixture along with
>spices and tripe, filler, etc..
>
>It is not hard to produce a powdered form of the blood plasma.

It may not be new but the reality of it being into a steak that could
be served rare is pretty frightening.

Lou

On Sat, 16 Apr 2011 16:50:24 -0500, Sqwertz >
wrote:

>On Sat, 16 Apr 2011 13:10:53 -0700 (PDT), Jerry Avins wrote:
>
>> On Apr 16, 2:03*pm, Omelet > wrote:
>>> In article >,
>>>
>>> *Landon > wrote:
>>>> On Sat, 16 Apr 2011 00:23:16 -0500, Omelet >
>>>> wrote:
>>>
>>>> >So comes the origin of the term "Mystery Meat" eh?
>>>> >I had no idea about this! That stuff would be more dangerous than ground
>>>> >beef as you'd not know it was what it was...
>>>
>>>> >and I like my steaks bloody rare in the middle!
>>>
>>>> I do also Omelet. I'm hoping that the store I buy my meat from doesn't
>>>> use that method. After all, how would I know?
>>>
>>> Don't buy any cute little round fillets. <g> *Purchase only what you
>>> know are real chunks of meat.
>>> --
>>> Peace! Om
>>>
>>> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>>> "One man's theology is another man's belly laugh."
>>> --Robert Heinlien
>>
>> This stuff has been around for ages. Gyro on vertical spits has been
>> that stuff as long as I can remember. (Pushcarts franks had gone up to
>> a dime by the time I first noticed.)
>
>It's not listed on Kronos or Windy City's Gyrocones. Which comprise
>about 99% of the gyros sold in America.

And it's cooked to a alleged safe point unlike a steak in the video.

Lou

On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
wrote:

>Omelet wrote:
>>
>> In article >,
>> Mark Thorson > wrote:
>>
>> > Landon wrote:
>> > >
>> > > Hey Mark, its a clip about how leftovers of meat can be formed back
>> > > into a solid piece that is almost indistinguishable from a real solid
>> > > piece of meat.
>> >
>> > I have a book on that subject. It's called
>> > restructured meat.
>> >
>> > > It pointed out that what is on the outside of the individual smaller
>> > > pieces of meat will have natural bacteria growth on it. When then put
>> > > on the inside, if eaten rare, that bacteria can cause food poisoning
>> > > easily.
>> >
>> > There will only be bacteria on muscle meat as the
>> > result of contamination. In a healthy animal, the
>> > only natural bacteria are on the skin and in the gut.
>> > Properly made restructured meat products are no
>> > more dangerous than hotdogs or sausages. If the
>> > product is not fully cooked, then you shouldn't
>> > eat it rare, but that's also true for hamburger and
>> > fresh sausage.
>>
>> Mark, have you ever left a sterile petri dish full of media open to the
>> air for even 10 or 15 minutes then incubated it?
>>
>> Bacteria float around on dust motes in the air from a number of sources.
>> Same goes for mold spores.
>
>That's contamination, not "natural bacteria".
>It's no more dangerous than other stuff made from
>chopped and ground meat.

Only if you trust the processor.

Lou

On Sat, 16 Apr 2011 11:22:43 -0400, "J. Clarke"
> wrote:

>In article >,
says...
>>
>> On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson >
>> wrote:
>>
>> >Omelet wrote:
>> >> Mark, have you ever left a sterile petri dish full of media open to the
>> >> air for even 10 or 15 minutes then incubated it?
>> >>
>> >> Bacteria float around on dust motes in the air from a number of sources.
>> >> Same goes for mold spores.
>> >
>> >That's contamination, not "natural bacteria".
>> >It's no more dangerous than other stuff made from
>> >chopped and ground meat.
>>
>> That's true as can be, Mark. However, its not safe to eat any chopped
>> or ground meats raw. That was my point.
>>
>> When I referred to "natural bacteria", I meant that which was not
>> introduced on purpose by man. Following that line of reasoning, when
>> meat is in a solid piece, it has little if any bacteria inside it.
>> When exposed to ambient air, the bacteria which floats around us
>> constantly lands on it and infects the outside of each cut piece.
>>
>> When those cut pieces are combined to again look like whole meat, that
>> bacteria is now on the inside of the meat and will remain viable if
>> cooked and eaten rare.
>>
>> The public is being fooled into thinking that the newly "whole" meat
>> is safe as any other real whole meat and might eat it rare and get
>> sick or die from doing so.
>>
>> That is the point they are trying to make I believe.
>
>So we should be afraid, be very afraid. Get some perspective. You're
>more than 10 times as likely to die in a traffic accident than you are
>from eating bad food.

So we should drive drunk, 30 miles over the limit, bald tires, in a
snowstorm with broken windshield wipers?

Personally I like to keep my odds a little better than that.

Lou

Lou Decruss wrote:
>
> On Fri, 15 Apr 2011 16:53:37 -0700 (PDT), Chemo the Clown
> > wrote:
>
> >On Apr 15, 4:47 pm, Lou Decruss > wrote:
> >> I wish I hadn't watched this.
> >>
> >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
> >>
> >> Lou
> >
> >That is sooo wrong.
>
> No THIS is sooo wrong!
>
> http://www.youtube.com/watch?v=p0LvK...layer_embedded
>
> Lou

Really? What's it about?

Captain Peter Swallows wrote:

> Ever heard of Steak Tartare??
>
> People have been eating it for decades, and as far as I know, no-one has
> died from it.

Have you LOOKED for that data, or are you just spouting off from your
limited circle of ass-buddies?

Bob

On Apr 16, 9:17*pm, "Bob Terwilliger" >
wrote:
> Captain Peter Swallows wrote:
> > Ever heard of Steak Tartare??
>
> > People have been eating it for decades, and as far as I know, no-one has
> > died from it.
>
> Have you LOOKED for that data, or are you just spouting off from your
> limited circle of ass-buddies?
>
> Bob

==
Perhaps the book: Guess what came to dinner?: parasites and your
health

By Ann Louise Gittleman

might help.

I will NEVER eat raw meat of ANY kind.
==

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Lou Decruss wrote:
> > >
> > > On Fri, 15 Apr 2011 16:53:37 -0700 (PDT), Chemo the Clown
> > > > wrote:
> > >
> > > >On Apr 15, 4:47 pm, Lou Decruss > wrote:
> > > >> I wish I hadn't watched this.
> > > >>
> > > >> http://www.youtube.com/watch?v=Ss_b-...layer_embedded
> > > >>
> > > >> Lou
> > > >
> > > >That is sooo wrong.
> > >
> > > No THIS is sooo wrong!
> > >
> > > http://www.youtube.com/watch?v=p0LvK...layer_embedded
> > >
> > > Lou
> >
> > Really? What's it about?
>
> Bikini waxing in England...

Not something I'd miss seeing.