buying old meat from supermarket
john d hamilton
tongues. I have less, but my wife and son have more than i do and they can
detect subtle food flavours that I cannot.
Tescos in North London U.K. sometime do meat in their 'reduced price'
section. The other day I got some really good beef and lamb which was
slightly 'darker' coloured from this section at about 1/4 of the normal
price. I fried it up and enjoyed it and put the rest in the freezer.
Other members of the family thought this was truly awful. My view is that
although if you smell it closely, it is different; but that it is basically
just a bit of *oxizidation* and it does not effect the taste. Years ago
they used to hang up 'game' outside for weeks.
Views on this really seem to divide people. But I cannot believe that a big
store like Tesco would continue to sell this very slightly off coloured
meat, if it represented any health risk.
Any comments on this please, whether one can safetly consume such meat?
TFM®
"john d hamilton" <blue...@mail.invalid> wrote in message
news:g9jujd$p1b$1...@registered.motzarella.org...
"Reduced for quick sale" is my favorite cut of meat. I've eaten it for
decades.
If it stinks when you open it, let it breathe a while. If it still stinks
after a few minutes, you be the judge. I've had a lot of 'fresh' cryovaced
meat stink like hell right out of the package but then smell fresh as a
daisy minutes later.
I just finished eating some questionable ground lamb. First time I've ever
had it. I'll update tomorrow if I become ill.
Also, I've had fresh smelling meat emit a stench from Hell once I started
cooking it. It's only happened a couple of times, but it went into the
trash immediately.
TFM®
STRATEGY
> "john d hamilton" <blues...@mail.invalid> wrote in messagenews:g9jujd$p1b$1...@registered.motzarella.org...
>
>
>
>
>
> > As we know some people have a greater density of taste buds built into
> > their tongues. I have less, but my wife and son have more than i do and
> > they can detect subtle food flavours that I cannot.
>
> > Tescos in North London U.K. sometime do meat in their 'reduced price'
> > section. The other day I got some really good beef and lamb which was
> > slightly 'darker' coloured from this section at about 1/4 of the normal
> > price. I fried it up and enjoyed it and put the rest in the freezer.
>
> > Other members of the family thought this was truly awful. My view is that
> > although if you smell it closely, it is different; but that it is
> > basically just a bit of *oxizidation* and it does not effect the taste.
> > Years ago they used to hang up 'game' outside for weeks.
>
> > Views on this really seem to divide people. But I cannot believe that a
> > big store like Tesco would continue to sell this very slightly off
> > coloured meat, if it represented any health risk.
> > Any comments on this please, whether one can safetly consume such meat?
>
> "Reduced for quick sale" is my favorite cut of meat. I've eaten it for
> decades.
I do the same thing, never had any problems with it or ever had
anything that smelled close to bad.
I've occasionally noticed a bit of discoloration, but no more aso than
if i bought it fresh and it sat in the fridge for a day or two.
STRATEGY
>
> If it stinks when you open it, let it breathe a while. If it still stinks
> after a few minutes, you be the judge. I've had a lot of 'fresh' cryovaced
> meat stink like hell right out of the package but then smell fresh as a
> daisy minutes later.
>
> I just finished eating some questionable ground lamb. First time I've ever
> had it. I'll update tomorrow if I become ill.
>
> Also, I've had fresh smelling meat emit a stench from Hell once I started
> cooking it. It's only happened a couple of times, but it went into the
> trash immediately.
>
> TFM®- Hide quoted text -
>
> - Show quoted text -
Rod Speed
> As we know some people have a greater density of taste buds built
> into their tongues. I have less, but my wife and son have more than
> i do and they can detect subtle food flavours that I cannot.
There is a lot more involved in just the density of taste buds.
> Tescos in North London U.K. sometime do meat in their 'reduced price'
> section. The other day I got some really good beef and lamb which was
> slightly 'darker' coloured from this section at about 1/4 of the normal price. I fried it up and enjoyed it and put
> the rest in the freezer.
> Other members of the family thought this was truly awful. My view is that although if you smell it closely, it is
> different; but that it is basically just a bit of *oxizidation*
Its most likely actually from older animals.
> and it does not effect the taste. Years ago they used to hang up 'game' outside for weeks.
Meat is still aged today.
> Views on this really seem to divide people. But I cannot believe that a big store like Tesco would continue to sell
> this very slightly off coloured meat, if it represented any health risk.
Yes, its not a health risk. There is a significant taste difference tho.
> Any comments on this please, whether one can safetly consume such meat?
Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
tho. And there may well be a significant difference in how tender the meat is too.
Nancy2
>
> Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
> tho. And there may well be a significant difference in how tender the meat is too.
I think you give the sellers more credit than they deserve.
Everybody's tolerance is different; I cannot eat beef older than a
couple days; it makes me sick as a dog.
I never buy old meat, regardless of the purveyor. OTOH, I don't buy
much red meat anymore, anyway.
N.
Dimitri
"john d hamilton" <blue...@mail.invalid> wrote in message
news:g9jujd$p1b$1...@registered.motzarella.org...
> As we know some people have a greater density of taste buds built into
> their tongues. I have less, but my wife and son have more than i do and
> they can detect subtle food flavours that I cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced price'
> section. The other day I got some really good beef and lamb which was
> slightly 'darker' coloured from this section at about 1/4 of the normal
> price. I fried it up and enjoyed it and put the rest in the freezer.
> Other members of the family thought this was truly awful. My view is that
> although if you smell it closely, it is different; but that it is
> basically just a bit of *oxizidation* and it does not effect the taste.
> Years ago they used to hang up 'game' outside for weeks.
Then again people used to die at 30 from natural causes Including parasites.
> Views on this really seem to divide people. But I cannot believe that a
> big store like Tesco would continue to sell this very slightly off
> coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume such meat?
I use the "SHORT CODE" ( at the sell by date) marked down meat all the time
& have for years.
Dimitri
Sue Bilkens
Old meat is pretty much the only meat I buy..I check the local grocery store
almost every day.
Dave Smith
>>
>> Other members of the family thought this was truly awful. My view is
>> that although if you smell it closely, it is different; but that it
>> is basically just a bit of *oxizidation* and it does not effect the
>> taste. Years ago they used to hang up 'game' outside for weeks.
>
> Then again people used to die at 30 from natural causes Including
> parasites.
Then again, a lot of people used to live very long lives. My mothers
ashes were interred in the cemetery of one of the older local churches
and visiting her grave I usually end up walking around looking at the
old grave markers. There are lots of infants and young people buried
there, but there are a surprising number of people who lived well into
their 80s and 90s. My sister in law is quite convinced that people of
previous generations lived longer and that the average live expectancy
is is skewed by infant mortality, childhood diseases, mothers dying
during childbirth, farm or industrial accidents, but that once someone
got past childhood and reproductive years they were likely to live a
long life.
Palindrome
I suspect rural rather than city churches. Plenty of "five a day" and
plenty of muck to build up a pretty good immune system in childhood.
Which is really the answer to the OP's question. If you have had a
childhood eating stuff full of bacteria and toxins, a few more of the
same aren't even going to be noticed. Even if you do get ill, it is
going to be less ill and for less time, usually.
After a couple of years of living and working in Madagascar, I can
probably cope eating anything that isn't trying to get off the table,
all by itself - as long as it is cooked at high temperature for long
enough. Salads, overseas, OTOH...
--
Sue
Rod Speed
>>> Any comments on this please, whether one can safetly consume such meat?
>> Corse its safe, if it wasnt they wouldnt be selling it. There
>> is a significant taste difference tho. And there may well be
>> a significant difference in how tender the meat is too.
> I think you give the sellers more credit than they deserve.
More fool you.
> Everybody's tolerance is different; I cannot eat beef
> older than a couple days; it makes me sick as a dog.
Your problem. That wont be a safety issue, its purely psychological.
> I never buy old meat, regardless of the purveyor.
> OTOH, I don't buy much red meat anymore, anyway.
Your problem.
Rod Speed
> Dimitri wrote:
>>>
>>> Other members of the family thought this was truly awful. My view
>>> is that although if you smell it closely, it is different; but
>>> that it is basically just a bit of *oxizidation* and it does not
>>> effect the taste. Years ago they used to hang up 'game' outside for
>>> weeks.
>>
>> Then again people used to die at 30 from natural causes Including
>> parasites.
>
> Then again, a lot of people used to live very long lives. My mothers
> ashes were interred in the cemetery of one of the older local churches
> and visiting her grave I usually end up walking around looking at the
> old grave markers. There are lots of infants and young people buried
> there, but there are a surprising number of people who lived well into
> their 80s and 90s. My sister in law is quite convinced that people of
> previous generations lived longer
More fool her. Its trivial to prove that they didnt.
> and that the average live expectancy is is skewed by infant mortality, childhood diseases, mothers dying during
> childbirth, farm or industrial accidents, but that once someone got past childhood and reproductive years they were
> likely to live a long life.
Its completely trivial to prove that they didnt and the
insurance industry has been proving that for centurys now.
Rod Speed
> Dave Smith wrote:
>> Dimitri wrote:
>>>>
>>>> Other members of the family thought this was truly awful. My view
>>>> is that although if you smell it closely, it is different; but
>>>> that it is basically just a bit of *oxizidation* and it does not
>>>> effect the taste. Years ago they used to hang up 'game' outside
>>>> for weeks.
>>>
>>> Then again people used to die at 30 from natural causes Including
>>> parasites.
>>
>> Then again, a lot of people used to live very long lives. My mothers
>> ashes were interred in the cemetery of one of the older local
>> churches and visiting her grave I usually end up walking around
>> looking at the old grave markers. There are lots of infants and
>> young people buried there, but there are a surprising number of
>> people who lived well into their 80s and 90s. My sister in law is
>> quite convinced that people of previous generations lived longer and
>> that the average live expectancy is is skewed by infant mortality,
>> childhood diseases, mothers dying during childbirth, farm or
>> industrial accidents, but that once someone got past childhood and
>> reproductive years they were likely to live a long life.
> I suspect rural rather than city churches. Plenty of "five a day" and
> plenty of muck to build up a pretty good immune system in childhood.
Doesnt help with the infectious diseases the killed them.
> Which is really the answer to the OP's question.
Nope.
> If you have had a childhood eating stuff full of bacteria and toxins,
Pure fantasy. No one in the first world did anything like that,
even in the worst of the urban slums, let alone rural areas.
> a few more of the same aren't even going to be noticed. Even if you do get ill, it is going to be less ill and for
> less time, usually.
Have fun explaining how the infectious diseases killed so many and
now doesnt anymore once we invented and started to use vaccination.
> After a couple of years of living and working in Madagascar, I can probably cope eating anything that isn't trying to
> get off the table, all by itself - as long as it is cooked at high temperature for long enough.
Pity about what killed the colonialists in huge numbers compared with what we see today.
> Salads, overseas, OTOH...
Dimitri
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:13a6cf88-f209-4677...@a1g2000hsb.googlegroups.com...
N.
Now the question is " How well do you tolerate an aged steak?"
Dimitri
Zilbandy
On Tue, 2 Sep 2008 14:05:00 -0400, TFM® <hillbi...@tampabay.rr.com>
wrote:
>I just finished eating some questionable ground lamb. First time I've ever
>had it. I'll update tomorrow if I become ill.
LOL. You'll update tomorrow if you upchuck tonight. :)
--
Zilbandy
Seerialmom
Did you tell the "others" about what a good deal you got on this
meat? I suspect that psychology had a lot more to do with how it
tasted than how it actually tasted. Personally I love it when I can
find those marked down for quick sale meats, my freezer is on and
waiting for those.
Dave
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:13a6cf88-f209-4677...@a1g2000hsb.googlegroups.com...
>
> Corse its safe, if it wasnt they wouldnt be selling it. There is a
significant taste difference
> tho. And there may well be a significant difference in how tender the meat
is too.
>I think you give the sellers more credit than they deserve.
>Everybody's tolerance is different; I cannot eat beef older than a
>couple days; it makes me sick as a dog.
I take it you live on a ranch and slaughter your own beef? Otherwise, it's
probably months old before it gets to the supermarket, where it sits for a
week or longer before it is packaged. -Dave
val189
It has been rumored that supermarkets use chickens past the pull-date
for their rotiss chickens. The price alone steers me away from 'em.
Dave
"john d hamilton" <blue...@mail.invalid> wrote in message
news:g9jujd$p1b$1...@registered.motzarella.org...
Well, the supermarket my wife used to go to a lot, they would often have old
meat tossed into a large bin, kind of like the cheapie dvd bins at wal-mart.
Just random cuts of meat, mostly beef and mostly steaks of various quality.
This bin was marked 4/$20, which was pretty good as some of the packages
were steaks that sold for $10 or more per package. So if you picked meat
out of the bin, you'd save 50% or better. All of the meat in this bin was
within a day or two of the sell by date. (almost expired)
My wife would often take advantage of this sale once or twice a month. We
got some really good meat this way. There is no risk to your health, if the
meat is cooked properly. But that's true, no matter how "old" the meat
s. -Dave
Seerialmom
> It has been rumored that supermarkets use chickens past the pull-date
> for their rotiss chickens. The price alone steers me away from 'em.
They sell way too many of those chickens (in general, mind you) to be
"old" chickens. I tended to buy mine at Costco, and they go almost as
fast as they're put into the warming trays.
Dimitri
"val189" <gweh...@bellsouth.net> wrote in message
news:971f1f28-78a6-4680...@m45g2000hsb.googlegroups.com...
>
>
> It has been rumored that supermarkets use chickens past the pull-date
> for their rotiss chickens. The price alone steers me away from 'em.
The other TRICK was pre-marinating so the meat didn't smell.
Dimitri
Lou
"john d hamilton" <blue...@mail.invalid> wrote in message
news:g9jujd$p1b$1...@registered.motzarella.org...
was safe to consume. Taste, on the other hand, is a highly individual
matter. If your family is put off by the mere idea of eating meat that's
been in the cold case for a few days, I think they need to reconsider their
oh-so-delicate sensibilities - the idea of eating dead animals isn't from
some ethereal plane after all.
Lou
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:z1jvk.9075$cn7....@flpi145.ffdc.sbc.com...
>
> "Nancy2" <nancy-...@uiowa.edu> wrote in message
> news:13a6cf88-f209-4677...@a1g2000hsb.googlegroups.com...
>
> >
> > Corse its safe, if it wasnt they wouldnt be selling it. There is a
> > significant taste difference
> > tho. And there may well be a significant difference in how tender the
meat
> > is too.
>
> I think you give the sellers more credit than they deserve.
> Everybody's tolerance is different; I cannot eat beef older than a
> couple days; it makes me sick as a dog.
A couple of days measured how? From the time the animal was killed? How
would you even know?
SoCalMike
The ones Costco uses are quite different from the 2-pack of whole fryers
they sell. The rotisserie chickens are larger (3lb *after* cooking) and
are brined in a sugar/salt/seasoning solution.
Saerah Gray
news:48bd808a$0$23192$ec3e...@news.usenetmonster.com:
> Also, I've had fresh smelling meat emit a stench from Hell once I
> started cooking it. It's only happened a couple of times, but it went
> into the trash immediately.
>
That happened to me once with some chicken. I was pissed off.
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL
John Whitworth
Ah...but '21-day matured' is more psychologically comforting! ;-)
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
> I use the "SHORT CODE" ( at the sell by date) marked down meat all the time
> & have for years.
>
> Dimitri
If I purchase marked down meat (reduced for "quick sale"), I'll never
freeze it. I will cook it the same day so only purchase enough for
quick use.
Seems to work out ok...
--
Peace! Om
"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain
JonquilJan
shopping. Since I eat poultry and seafood - seldom see any items on sale -
except ground turkey and/or ground turkey patties. I have found when I use
them that day or the next - have no digestive problems. YMMV
As for not eating beef/pork/etc - suggested to me many years ago I try
eliminating them to help ease the many aches and pains I was having (I am
disabled and have problems in that area). Tried it - and got some relief.
Thought it was all psychological - but a few years ago came across a
reference of a study done in Britain that found less joint pain among those
who didn't eat beef or mutton. But they couldn't figure out why. Neither
can I but I continue with the poultry and seafood only as it seems to help
me - but I don't know why either.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
Dimitri
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-E23BB...@news.giganews.com...
I freeze it all the time - no problems.
A friend has a business that is based upon purchasing and re-selling short
code foods. - Their freezer is the size of my house.
Dimitri
Peter
"TFM®" <hillbi...@tampabay.rr.com> wrote in message
news:48bd808a$0$23192$ec3e...@news.usenetmonster.com...
>
>
> "john d hamilton" <blue...@mail.invalid> wrote in message
> news:g9jujd$p1b$1...@registered.motzarella.org...
>> As we know some people have a greater density of taste buds built into
>> their tongues. I have less, but my wife and son have more than i do and
>> they can detect subtle food flavours that I cannot.
>>
>> Tescos in North London U.K. sometime do meat in their 'reduced price'
>> section. The other day I got some really good beef and lamb which was
>> slightly 'darker' coloured from this section at about 1/4 of the normal
>> price. I fried it up and enjoyed it and put the rest in the freezer.
>>
>> Other members of the family thought this was truly awful. My view is
>> that although if you smell it closely, it is different; but that it is
>> basically just a bit of *oxizidation* and it does not effect the taste.
>> Years ago they used to hang up 'game' outside for weeks.
>>
>> Views on this really seem to divide people. But I cannot believe that a
>> big store like Tesco would continue to sell this very slightly off
>> coloured meat, if it represented any health risk.
>> Any comments on this please, whether one can safetly consume such meat?
>>
>>
>
>
> decades.
>
> If it stinks when you open it, let it breathe a while. If it still stinks
> after a few minutes, you be the judge. I've had a lot of 'fresh'
> cryovaced meat stink like hell right out of the package but then smell
> fresh as a daisy minutes later.
>
> I just finished eating some questionable ground lamb. First time I've
> ever had it. I'll update tomorrow if I become ill.
>
> cooking it. It's only happened a couple of times, but it went into the
> trash immediately.
>
>
I've had the 'fresh' be rank too. I've never had a problem with the reduced
for quick sale... unless it was fish. Eww.
The last time I bought a "fresh" duck with many days to go before the 'best
before', it seemed ok. I scored the skin, rubbed in some salt and paprika.
No problem, into the oven it goes. 20 minutes later my place smelled like
rotten duck, apparently rotting from the inside out.
I still had the receipt, so I called the grocery store and asked if I had to
bring them my partly cooked rotting duck that I had bought hours before,
they insisted. 5 layers of grocery bags to hold down the smell, and into
the trunk for a return.
Nancy2
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
I don't eat much red meat anymore, like I said.
N.
Nancy2
I didn't say it was anyone else's problem, did I? My comments were
not made personally to YOU. I can't tolerate things that other people
can - it doesn't bother me, I was merely contributing to the thread.
As to trusting a purveyor because "they wouldn't sell it if it weren't
still o.k. to eat," that's an ignorant attitude - mistakes are made
every day.
I don't want to be on the receiving end of an error that can easily be
prevented, thank you. You are welcome to eat whatever you like. You
may even have my share of "used meat."
N.
Nancy2
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
Sorry, you would be wrong, because I'm here in beef/hog/chicken
country, and I can get truly fresh meat and poultry every day. I'm
sorry if you can't.
N.
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
> "Omelet" <ompo...@gmail.com> wrote in message
> news:ompomelet-E23BB...@news.giganews.com...
> > In article <Hshvk.9067$cn7....@flpi145.ffdc.sbc.com>,
> > "Dimitri" <Dimi...@prodigy.net> wrote:
> >
> >> I use the "SHORT CODE" ( at the sell by date) marked down meat all the
> >> time
> >> & have for years.
> >>
> >> Dimitri
> >
> > If I purchase marked down meat (reduced for "quick sale"), I'll never
> > freeze it. I will cook it the same day so only purchase enough for
> > quick use.
> >
> > Seems to work out ok...
>
> I freeze it all the time - no problems.
Wasn't dissing it, it's just a personal choice.
>
> A friend has a business that is based upon purchasing and re-selling short
> code foods. - Their freezer is the size of my house.
>
> Dimitri
<lol> Do they go thru it all before it freezer burns?
I have to clean out my deep freeze about every three years and make dog
food. Fortunately, I'm in the habit of writing date on all frozen meats.
Too much stocking up for two people is a waste of money. May as well buy
fresh per meal.
Omelet
"Peter" <n...@mail.com> wrote:
Heh! Hope they were impressed...
Peter
I warned them when I got there that it was pretty rank and they may not want
to open it where customers walk by. They seemed to trust that I was not
trying to rip them off, didn't open the 5 bags, and gave me my refund.
Omelet
"Peter" <n...@mail.com> wrote:
> > Heh! Hope they were impressed...
>
>
> I warned them when I got there that it was pretty rank and they may not want
> to open it where customers walk by. They seemed to trust that I was not
> trying to rip them off, didn't open the 5 bags, and gave me my refund.
Smart thinking.
Reminds me of the time I shipped some hatching eggs vis USPS priority
mail...
and it took 3 weeks for them to arrive rather than the promised 3 days.
2 trashbags were not enough according to the recipient. <g>
First time I ever got an uncontested refund from the post office...
Rod Speed
>>>>> Any comments on this please, whether one can safetly consume such meat?
>>>> Corse its safe, if it wasnt they wouldnt be selling it. There
>>>> is a significant taste difference tho. And there may well be
>>>> a significant difference in how tender the meat is too.
>>> I think you give the sellers more credit than they deserve.
>> More fool you.
>>> Everybody's tolerance is different; I cannot eat beef
>>> older than a couple days; it makes me sick as a dog.
>> Your problem. That wont be a safety issue, its purely psychological.
>>> I never buy old meat, regardless of the purveyor.
>>> OTOH, I don't buy much red meat anymore, anyway.
>> Your problem.
> I didn't say it was anyone else's problem, did I?
I didn't say you did, did I ?
> My comments were not made personally to YOU.
I didn't say you did, did I ?
> I can't tolerate things that other people can
Your neurotic problems are your problem.
> - it doesn't bother me, I was merely contributing to the thread.
Nope, dropping a steaming turd in it, actually.
> As to trusting a purveyor because "they wouldn't sell it
> if it weren't still o.k. to eat," that's an ignorant attitude
Nope.
> - mistakes are made every day.
Using that mindlessly silly line, you'd never ever buy anything.
> I don't want to be on the receiving end of an error that can easily be prevented, thank you.
Using that mindlessly silly line, you'd never ever buy anything.
> You are welcome to eat whatever you like.
I am indeed.
> You may even have my share of "used meat."
There is no share, stupid.
Rod Speed
Then why should anyone take any notice of your comments ?
I get it, you just love the sound of your own voice.
Nancy2
>
> - Show quoted text -
I don't recall anyone inviting you to be nasty and make ugly,
disparaging personal remarks about people you don't know. Take a hike
back to "alt-unpleasant-assholes-r-us," from whence you came.
N.
Rod Speed
>>>>> Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
>>>>> tho. And there may well be a significant difference in how tender the meat is too.
>>>> I think you give the sellers more credit than they deserve.
>>>> Everybody's tolerance is different; I cannot eat beef older
>>>> than a couple days; it makes me sick as a dog.
>>>> I never buy old meat, regardless of the purveyor.
>>>> OTOH, I don't buy much red meat anymore, anyway.
>>>> Now the question is " How well do you tolerate an aged steak?"
>>> I don't eat much red meat anymore, like I said.
>> Then why should anyone take any notice of your comments ?
>> I get it, you just love the sound of your own voice.
> I don't recall anyone inviting you to be nasty and make ugly,
> disparaging personal remarks about people you don't know.
I don't recall anyone inviting you to comment on anything at all, ever.
> Take a hike back to "alt-unpleasant-assholes-r-us," from whence you came.
Go and fuck yourself, you stupid pig ignorant silly cow.
b
not, I find that in the case of prepacked meat, if the plastic see-
through top is bulging then the meat is on it's way out. generally
when such meat is opened it stinks too.
-B
Seerialmom
Mighty tasty, too :) Definitely better than the Sam's Club chickens.
frie...@zoocrewphoto.com
> It has been rumored that supermarkets use chickens past the pull-date
> for their rotiss chickens. The price alone steers me away from 'em.
I've worked in a deli for 18 years now. We have never used the
chickens from the meat department.They do not weigh the same, so even
if we wanted to, they would not represent the weight and ingredients
(doesn't have the seasoning ours come with). And that would be false
advertising. We take our used fryer oil and chicken grease to a barrel
that is stored in the meat department. They have 2 barrels there for
the meat department for the cuts of fat and old meats that did not
sell. They go to a recycle place that pays for it.
Our deli chickens are ordered specifically for the deli and come 8 in
a case, and have for the last 17 years that we have sold hot food.
They used to come frozen. It has been years since they switched to
fresh, never frozen chickens. We sell about 7 cases on a typical day.
They sell so well that we have to cook extra chickens to cut up for
our chicken salad. And when we do our special sale for $5 each, we
sell about 220 of them in a single day.
They don't have time to get old.
As for the claim about seasoning to cover the smell... The seasoning
is on the chickens when they come in. It isn't added to cover a smell.
It helps the chicken brown nicely and gives a nice mild flavor.
GB
its sell-by date is good exercise for your immune system.
Nancy2
>
> - Show quoted text -
Wow, another stunning demonstration of the power of elegant,
intelligent language usage. Did you learn those skills at home? I'd
like to compliment your parents.
N.
clams_casino
>Wow, another stunning demonstration of the power of elegant,
>intelligent language usage. Did you learn those skills at home? I'd
>like to compliment your parents.
>
>N.
>
>
You really need to just filter him. He's a renown troll.
Omelet
clams_casino <PeterG...@DrunkinClam.com> wrote:
And not just on THIS list.
Nancy2
> You really need to just filter him. He's a renown troll.
Good idea, thanks. I just often wonder what some of these posters'
parents and grandparents would think if they could see what their
offspring write on Usenet....
N.
Rod Speed
> Rod Speed <rod.speed....@gmail.com> wrote
>> Nancy2 <nancy-doo...@uiowa.edu> wrote
>>> Rod Speed <rod.speed....@gmail.com> wrote
>>>> Nancy2 <nancy-doo...@uiowa.edu> wrote
>>>>> Dimitri <Dimitr...@prodigy.net> wrote
>>>>>> Nancy2 <nancy-doo...@uiowa.edu> wrote
>>>>>>> Corse its safe, if it wasnt they wouldnt be selling it. There
>>>>>>> is a significant taste difference tho. And there may well be a
>>>>>>> significant difference in how tender the meat is too.
>>>>>> I think you give the sellers more credit than they deserve.
>>>>>> Everybody's tolerance is different; I cannot eat beef older
>>>>>> than a couple days; it makes me sick as a dog.
>>>>>> I never buy old meat, regardless of the purveyor.
>>>>>> OTOH, I don't buy much red meat anymore, anyway.
>>>>>> Now the question is " How well do you tolerate an aged steak?"
>>>>> I don't eat much red meat anymore, like I said.
>>>> Then why should anyone take any notice of your comments ?
>>>> I get it, you just love the sound of your own voice.
>>> I don't recall anyone inviting you to be nasty and make ugly,
>>> disparaging personal remarks about people you don't know.
>> I don't recall anyone inviting you to comment on anything at all, ever.
>>> Take a hike back to "alt-unpleasant-assholes-r-us," from whence you came.
>> Go and fuck yourself, you stupid pig ignorant silly cow.
> Wow, another stunning demonstration of the power of elegant,
> intelligent language usage. Did you learn those skills at home?
> I'd like to compliment your parents.
See above on loving the sound of your own voice.
Rod Speed
> I have some sympathy with Sue Palindrome's point of view. Food at or past its sell-by date is good exercise for your
> immune system.
Nope, because whether the food is past the sell by date has absolutely NOTHING to do with your immune system.
Omelet
Rod Speed
>>> I have some sympathy with Sue Palindrome's point of view. Food at
>>> or past its sell-by date is good exercise for your immune system.
>> Nope, because whether the food is past the sell by date
>> has absolutely NOTHING to do with your immune system.
> Oh BS!!!
Fraid so. Nothing to do with 'germs'
blake murphy
i wouldn't assume they know how to read...
your pal,
blake
James
> "john d hamilton" <blues...@mail.invalid> wrote in messagenews:g9jujd$p1b$1...@registered.motzarella.org...
>
>
>
>
>
> > As we know some people have a greater density of taste buds built into
> > their tongues. I have less, but my wife and son have more than i do and
> > they can detect subtle food flavours that I cannot.
>
> > Tescos in North London U.K. sometime do meat in their 'reduced price'
> > section. The other day I got some really good beef and lamb which was
> > slightly 'darker' coloured from this section at about 1/4 of the normal
> > price. I fried it up and enjoyed it and put the rest in the freezer.
>
> > Other members of the family thought this was truly awful. My view is that
> > although if you smell it closely, it is different; but that it is
> > basically just a bit of *oxizidation* and it does not effect the taste.
> > Years ago they used to hang up 'game' outside for weeks.
>
> > Views on this really seem to divide people. But I cannot believe that a
> > big store like Tesco would continue to sell this very slightly off
> > coloured meat, if it represented any health risk.
>
> decades.
>
> If it stinks when you open it, let it breathe a while. If it still stinks
> after a few minutes, you be the judge. I've had a lot of 'fresh' cryovaced
> meat stink like hell right out of the package but then smell fresh as a
> daisy minutes later.
>
> I just finished eating some questionable ground lamb. First time I've ever
> had it. I'll update tomorrow if I become ill.
>
> Also, I've had fresh smelling meat emit a stench from Hell once I started
> cooking it. It's only happened a couple of times, but it went into the
> trash immediately.
>
>
> - Show quoted text -
The stores around here allow you to return bad meat so if it stinks
just take it back.
val189
> Dimitri wrote:
>
> >> Other members of the family thought this was truly awful. My view is
> >> that although if you smell it closely, it is different; but that it
> >> is basically just a bit of *oxizidation* and it does not effect the
> >> taste. Years ago they used to hang up 'game' outside for weeks.
>
> > parasites.
>
> Then again, a lot of people used to live very long lives. My mothers
> ashes were interred in the cemetery of one of the older local churches
> and visiting her grave I usually end up walking around looking at the
> old grave markers. There are lots of infants and young people buried
> there, but there are a surprising number of people who lived well into
> their 80s and 90s. My sister in law is quite convinced that people of
> previous generations lived longer and that the average live expectancy
> is is skewed by infant mortality, childhood diseases, mothers dying
> during childbirth, farm or industrial accidents, but that once someone
> got past childhood and reproductive years they were likely to live a
> long life.
Also, a lot of ppl were prob. buried in potters fields, so a tramp
thru a cemetery doesn't give the big picture on longevity.
val189
> On Sep 2, 4:03 pm, val189 <gwehr...@bellsouth.net> wrote:
>
> > It has been rumored that supermarkets use chickens past the pull-date
> > for their rotiss chickens. The price alone steers me away from 'em.
>
> "old" chickens.
But how can you know how old the chicken is just before it's rotissed?
I guess I didn't make that too clear. I meant that the chickens they
cook are purportedly ones that had gone past the 'sell by" date when
they're lying in the meat section.
Come to think of it, I don't entirely trust the 'sell by' date on ANY
meats to not have been changed by unscrupulous markets.
fl...@andrew.seeemmyou.eeedeeyou
> If it stinks when you open it, let it breathe a while. If it still
> stinks after a few minutes, you be the judge.
a rinse in the sink and/or a salt/sugaring with a later rinse often
works as well. Of course, my tolerance is notoriously higher than many.
When I buy a family pack of pork steaks, I will often cook a couple
and salt and/or sugar the rest before placing in the fridge.
The osmotic pressure draws the water out and "cures" the meat, while
creating a less hospitable enviroment for bacteria.
The chops keep longer and take on a different flavor... but are still tasty.
--
flip
When you see beyond yourself then you may find,
peace of mind is waiting there.
--George Harrison
In my email replace SeeEmmYou.EeeDeeYou with CMU.EDU
WM
wrote in <news:g9jujd$p1b$1...@registered.motzarella.org>:
> As we know some people have a greater density of taste buds
> built into their tongues. I have less, but my wife and son have
> more than i do and they can detect subtle food flavours that I
> cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced
> price' section. The other day I got some really good beef and
> lamb which was slightly 'darker' coloured from this section at
> about 1/4 of the normal price. I fried it up and enjoyed it and
> put the rest in the freezer.
>
> Other members of the family thought this was truly awful. My
> view is that although if you smell it closely, it is different;
> but that it is basically just a bit of *oxizidation* and it does
> not effect the taste. Years ago they used to hang up 'game'
> outside for weeks.
>
> Views on this really seem to divide people. But I cannot believe
> that a big store like Tesco would continue to sell this very
> slightly off coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume
> such meat?
>
>
You didn't see the TV documentary about 9 to 12 months ago which
featured Tesco and it's hygiene practises on the cold meat counter in
its Woodford branch.
WM
<news:g9kgs1$2u0$1...@registered.motzarella.org>:
>
> "john d hamilton" <blue...@mail.invalid> wrote in message
> news:g9jujd$p1b$1...@registered.motzarella.org...
>> [...]
> their
>> [...]
> can
>> [...]
> basically
>> [...]
> big
>> [...]
>
> Well, the supermarket my wife used to go to a lot, they would
> often have old meat tossed into a large bin, kind of like the
> cheapie dvd bins at wal-mart. Just random cuts of meat, mostly
> beef and mostly steaks of various quality. This bin was marked
> 4/$20, which was pretty good as some of the packages were steaks
> that sold for $10 or more per package. So if you picked meat
> out of the bin, you'd save 50% or better. All of the meat in
> this bin was within a day or two of the sell by date. (almost
> expired)
>
> My wife would often take advantage of this sale once or twice a
> month. We got some really good meat this way. There is no risk
> to your health, if the meat is cooked properly. But that's
> true, no matter how "old" the meat s. -Dave
>
>
Cooking should kill all bacteria but some bacteria are of the sort
which produce toxins.
If toxins have been produced before you get to cook the meat then
those toxins can survive cooking. EG staph aureus.
john d hamilton
"WM" <w_ma...@dummy-entry.com> wrote in message
news:Xns9B11DB42...@unknown.hwng.net...
what happens at Woodford?
john d hamilton
"john d hamilton" <blue...@mail.invalid> wrote in message news:...
Stephen Stewart
"john d hamilton" <blue...@mail.invalid> wrote in message
> As we know some people have a greater density of taste buds built into
> their tongues. I have less, but my wife and son have more than i do and
> they can detect subtle food flavours that I cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced price'
> section. The other day I got some really good beef and lamb which was
> slightly 'darker' coloured from this section at about 1/4 of the normal
> price. I fried it up and enjoyed it and put the rest in the freezer.
>
> Other members of the family thought this was truly awful. My view is that
> although if you smell it closely, it is different; but that it is
> basically just a bit of *oxizidation* and it does not effect the taste.
> Years ago they used to hang up 'game' outside for weeks.
>
> Views on this really seem to divide people. But I cannot believe that a
> big store like Tesco would continue to sell this very slightly off
> coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume such meat?
>
>
Biologically speaking (and rather surprisingly for most people) rotten meat
is edible.
I know this is a bit distasteful but strictly speaking you can eat rotten
meat providing it is properly cooked.
Eskimos traditionally ate rotten meat including rotten fish and deliberately
stored the meat until it went off as they preferred the taste.
Paradoxically they regarded cheese or other milk derivatives as disgusting
and having gone off.
Stephen
RegForte
>
> Biologically speaking (and rather surprisingly for most people) rotten meat
> is edible.
>
What an asshole.
> I know this is a bit distasteful but strictly speaking you can eat rotten
> meat providing it is properly cooked.
>
> Eskimos traditionally ate rotten meat including rotten fish and deliberately
> stored the meat until it went off as they preferred the taste.
>
Yeah, and there was a series of botulism outbreaks resulting
from eating it. One being a Traditional preperation called "stink eggs".
In Canada people have died from it and the government got involved.
Rightfully so.
http://www.phac-aspc.gc.ca/publicat/ccdr-rmtc/02vol28/dr2806ea.html
Do everyone a favor and shut the fuck up.
Omelet
"Stephen Stewart" <a.non...@no.spam> wrote:
Hence the practice of hanging meat for tenderization. :-)
Stephen Stewart
"RegForte" <r...@nospam.com> wrote in message
news:W_Vwk.8769$np7....@flpi149.ffdc.sbc.com...
> Stephen Stewart wrote:
>
>>
>> Biologically speaking (and rather surprisingly for most people) rotten
>> meat is edible.
>>
>
> What an asshole.
Don't know if they ate the asshole or not but I know that historically
Eskimos ate some very strange things.
>
>> I know this is a bit distasteful but strictly speaking you can eat rotten
>> meat providing it is properly cooked.
>>
>> Eskimos traditionally ate rotten meat including rotten fish and
>> deliberately stored the meat until it went off as they preferred the
>> taste.
>>
>
> Yeah, and there was a series of botulism outbreaks resulting
> from eating it. One being a Traditional preperation called "stink eggs".
> In Canada people have died from it and the government got involved.
> Rightfully so.
>
> http://www.phac-aspc.gc.ca/publicat/ccdr-rmtc/02vol28/dr2806ea.html
>
> Do everyone a favor and shut the fuck up.
Interesting article.
Do yourself a favour and try understanding it.
It states in both instances that these outbreaks were caused as a result of
the "anerobic environment created by using non-traditional storage methods".
It further states that "following the recent Alaskan outbreak, Centers for
Disease Control and Prevention (CDC) experiments were unable to detect
botulinum toxin in traditionally fermented salmon heads while botulinum
toxin was detected in salmon heads fermented in plastic buckets".
I don't think the Eskimos invented Tupperware and there's no traditional
Eskimo method of making glass jars or plastic containers so presumably
botulism wasn't a particular problem for the original natives. :-)
Stephen
RegForte
> Interesting article.
>
> Do yourself a favour and try understanding it.
>
> It states in both instances that these outbreaks were caused as a result of
> the "anerobic environment created by using non-traditional storage methods".
>
> It further states that "following the recent Alaskan outbreak, Centers for
> Disease Control and Prevention (CDC) experiments were unable to detect
> botulinum toxin in traditionally fermented salmon heads while botulinum
> toxin was detected in salmon heads fermented in plastic buckets".
>
Why am I not surprised that you're incapable of doing your own research.
"Native preparations" have been a cause of food poisoning for years.
Salmonella, botulism, and others.
I'll spell it out for you.
From the Centers for Disease Control website:
<http://www2.cdc.gov/phtn/botulism/who/who.asp>
Quote:
Almost all cases of botulism in Alaska are associated with Native foods like
- Fermented fish heads, also called "stinky heads"
- Fermented fish eggs, also called "stinky eggs"
- Fermented beaver tail
- Fermented seal flipper
- Fermented walrus flipper
- Fermented whale
- Seal oil
- Dried unsalted fish
More from the page:
Although preparing fermented food using traditional methods appears to be safer,
eating any fermented Native food has some risk of botulism
Other articles:
Botulism in Juneau Prompt Action Saves Lives
<http://www.epi.hss.state.ak.us/bulletins/docs/b1991_17.htm>
Native Food Preparation Fosters Botulism
<http://www.questia.com/googleScholar.qst;jsessionid=LGDLnxKzpJTJW11Jr5T3v6t2XM7jkCHC1nhvy21GJzLWpcVvp1r8!745842718?docId=5002173474>
Botulism
<http://www.health.alberta.ca/professionals/ND_Botulism.pdf?
> I don't think the Eskimos invented Tupperware and there's no traditional
> Eskimo method of making glass jars or plastic containers so presumably
> botulism wasn't a particular problem for the original natives. :-)
That fits right in with the rest of your drivel.
John Savage
>Cooking should kill all bacteria but some bacteria are of the sort
>which produce toxins.
As lumps of meat and fillets begin to spoil from the outside, if you
have raw meat its surface can be washed and rubbed down under a
running tap, then patted dry on paper towels. This will remove light
spoilage (surface slime) before cooking. Always keep meat under
refrigeration while marinading.
Minced meat doesn't lend itself to this, so eating mince that is
past its best is not worth the risk.
>If toxins have been produced before you get to cook the meat then
>those toxins can survive cooking. EG staph aureus.
>
>http://aggie-horticulture.tamu.edu/extension/poison.html
--
John Savage (my news address is not valid for email)
Omelet
John Savage <rook...@suburbian.com.au> wrote:
> WM <w_ma...@dummy-entry.com>writes:
> >Cooking should kill all bacteria but some bacteria are of the sort
> >which produce toxins.
>
> As lumps of meat and fillets begin to spoil from the outside, if you
> have raw meat its surface can be washed and rubbed down under a
> running tap, then patted dry on paper towels. This will remove light
> spoilage (surface slime) before cooking. Always keep meat under
> refrigeration while marinading.
Mom taught me to use a vinegar rinse on meat with surface spoilage/slime.
Always seems to work.
>
> Minced meat doesn't lend itself to this, so eating mince that is
> past its best is not worth the risk.
Agreed.
>
> >If toxins have been produced before you get to cook the meat then
> >those toxins can survive cooking. EG staph aureus.
> >
> >http://aggie-horticulture.tamu.edu/extension/poison.html
--
Andee
news:ompomelet-6E1C3...@news.giganews.com...
> In article <ZYednek_m9wmUyPV...@giganews.com>,
> "Peter" <n...@mail.com> wrote:
>
>> > Heh! Hope they were impressed...
>>
>>
>> I warned them when I got there that it was pretty rank and they may not
>> want
>> to open it where customers walk by. They seemed to trust that I was
>> not
>> trying to rip them off, didn't open the 5 bags, and gave me my refund.
>
> Smart thinking.
>
> Reminds me of the time I shipped some hatching eggs vis USPS priority
> mail...
>
> and it took 3 weeks for them to arrive rather than the promised 3 days.
>
> 2 trashbags were not enough according to the recipient. <g>
>
> First time I ever got an uncontested refund from the post office...
> --
> Peace! Om
>
> "If you don't read the newspaper you are uninformed; if you do read the
> newspaper you are misinformed." --Mark Twain
We once bought a chicken from Morrisons that once opened stunk like hell. We
phoned them up to question about a refund. Next thing Morrisons took our
address and delivered a replacement chicken within 30mins, and on a Sunday
afternoon.
--
Andee
~~~~~~~~~~~~~~~~
Join Wabbadabba and WIN
http://www.wabbadabba.com/join.aspx?friend=5L26425X7937
Stephen Stewart
The OP's query and my response relate to adequately cooking meat that's
close to or even well beyond it's use by date and not fermented food.
It states in the first article you've cited that "All outbreaks of botulism
in Alaska have been traced to traditional Native fermented foods, such as
salmon heads, salmon eggs, beaver tail, white fish, seal blubber, whale, and
walrus".
Quite why you think this is relevant to the cooking of potentially rotten
meat is difficult to tell.
Do you think the OP is somehow fermenting his?
In any case the third article you've cited reiterates what I said originally
that if cooked properly the botulinum toxin is destroyed.
I'm sorry but I'm not prepared to dumb this down any further.
If you think you can find any evidence that rotten meat when cooked properly
can't be eaten then prove it.
I guarantee you you're wrong.
Stephen