Another Will-I-Die-If-I-Eat-It question

[NewtonMP2100]

.....be daring....cook and eat....I'll MEAT you in the afterlife.....

[JoeH]

RgrF wrote:
Try a bacteria free yogurt, see how you like that taste. If you're a carnivore the best beef is hung and aged (through bacteria) for weeks or months and i won't even start on cheese. Bacteria isn't a scare word.

That only applies when the "right" bacteria are present. Ground beef often has the "wrong" kind from fecal matter, etc. being incorporated from the surface of cuts during the grinding process. As for aging beef, the process depends on enzymes already present in the meat, drying, and the exterior develops a mold covering that limits bacterial growth. The aging is not "(through bacteria)".

[Blankity Blank]

Paul F. wrote:
What a bunch of wussies... And I only replaced the "P" out of respect for the ladies of the forum...
I've eaten steaks that were just under room temp for two days... And you're worried about a few HOURS?

Don't allow it over 40 degrees until you're ready to cook it, avoid cross contamination of surfaces and utensils, and cook properly... And don't worry so much!

Thank you. Hours? Pfft.

While he's at it, he can get a little of his manhood back by firing up the grill and cooking that beef on a genuine ManGrate! :biggrin:

[rgG]

I feel sick, just reading this thread. :barf:

[mrlynn]

Cooking thoroughly will kill bacteria, but not toxins produced by some bacteria, which can cause illness:

http://www.ext.colostate.edu/pubs/foodnut/09300.html

Personally, I wouldn't worry too much about solid cuts, which can be washed and seared in cooking, but ground meat could be contaminated all the way through. Give it to the dog.

/Mr Lynn

[OWC Jamie]

mrlynn wrote:
Give it to the dog.

/Mr Lynn

[NewtonMP2100]

....the good news is if someone ever told you to eat **** and DIE.....it might just happen for realz now.....???

[Wags]

Try it out on the neighbor

[Uncle Wig]

Blankity Blank wrote:
[quote=Paul F.]
What a bunch of wussies... And I only replaced the "P" out of respect for the ladies of the forum...
I've eaten steaks that were just under room temp for two days... And you're worried about a few HOURS?

Don't allow it over 40 degrees until you're ready to cook it, avoid cross contamination of surfaces and utensils, and cook properly... And don't worry so much!

Thank you. Hours? Pfft.

While he's at it, he can get a little of his manhood back by firing up the grill and cooking that beef on a genuine ManGrate! :biggrin:
Wouldn't do well on the grill: it's 96/4%. It's for my locally famous taco pie. But I do grill 4 or 5 times a week this time of year.

[rgG]

Uncle Wig wrote:
[quote=Blankity Blank]
[quote=Paul F.]
What a bunch of wussies... And I only replaced the "P" out of respect for the ladies of the forum...
I've eaten steaks that were just under room temp for two days... And you're worried about a few HOURS?

Don't allow it over 40 degrees until you're ready to cook it, avoid cross contamination of surfaces and utensils, and cook properly... And don't worry so much!

Thank you. Hours? Pfft.

While he's at it, he can get a little of his manhood back by firing up the grill and cooking that beef on a genuine ManGrate! :biggrin:
Wouldn't do well on the grill: it's 96/4%. It's for my locally famous taco pie. But I do grill 4 or 5 times a week this time of year.
That taco pie will be really famous if you give a lot of people food poisoning.