|
|
|
|
 |
Author |
|
| Message | |
|
cab
Joined: 01 Nov 2004
Posts: 32429
|
 Posted: Fri Feb 04, 05 12:59 pm Post subject: |
 
|
| judyofthewoods wrote: |
| I think any animal can harbour parasites and pathogens, whether livestock, wild mamals, birds, fish, insects, molusks, arachnoids (now I've got you worried, eh?) and more. I would not eat any meat unless it was well cooked, or specially individually inspected by a vet for the purpose of raw consumption - something they practice in Germany with beef for a very delicious raw mince. Though thinking about it, don't the Japanese eat raw fish? What is their average life expectancy? They do seem to benefit from keeping their hair colour into old age (grey hair is in part due to a lack of tyrosinase, an enzime used to digest the amino acid tyrosene, and probably only present in appreciable quantities in foods containing the amino acid, so cooking protein foods deprives you of that enzyme). Mmmm, where is that chocolate..... |
Well,yes. Anything -can- be contaminated with -something-. That's true. but for a -virus- to pass from a mollusc to a person would be remarkable, to say the least.
Remember that, for the most part, muscle tissue is clean. Not a lot in there that can be parasitic. So a rare steak isn't a problem. That said, as soon as you cut or mince something up, any exposed surface is best considered contaminated; as a result, you're probably better not eating a rare burger!
Sushi, prepared well, is safe. Nothing but fish muscle tissue with extra flavours added,when it comes down to it.
Molluscs, expecially the gastropods, are a bit different; the muscle tissue and guts are so bound that there's no point thinking about what is or isn't what; you purge them if they're likely to need purging, starve them if they need starving, and cook them. |
|
|
|
 |
judyofthewoods
Joined: 29 Jan 2005
Posts: 804
Location: Pembrokeshire
|
|
|
|
|
cab
Joined: 01 Nov 2004
Posts: 32429
|
|
|
|
|
judyofthewoods
Joined: 29 Jan 2005
Posts: 804
Location: Pembrokeshire
|
| Posted: Fri Feb 04, 05 3:29 pm Post subject: |
|
I cook meat well, though I do occasionally eat the raw mince, called Tatar (spelling??), in Germany, and you may be surprised to hear that I have eaten raw eggs regularly since childhood with no ill effects. I might be wrong, but I suspect the only thing you can get from eggs is bacterial infections, e.g. salmonella, and I probably have all the antibodies I need from 40 odd years exposure. Won't touch shellfish any longer, had an unpleasant bug from that, and shellfish often live in polluted shallow waters. |
|
|
|
|
jema
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon
|
| Posted: Fri Feb 04, 05 3:32 pm Post subject: |
|
| judyofthewoods wrote: |
| I cook meat well, though I do occasionally eat the raw mince, called Tatar (spelling??), in Germany, and you may be surprised to hear that I have eaten raw eggs regularly since childhood with no ill effects. I might be wrong, but I suspect the only thing you can get from eggs is bacterial infections, e.g. salmonella, and I probably have all the antibodies I need from 40 odd years exposure. Won't touch shellfish any longer, had an unpleasant bug from that, and shellfish often live in polluted shallow waters. |
Tartar?
Ain't too keen on raw steak myself, tend to east it raw sometimes though, as I do aim for very bloody rare and sometimes miss.
jema |
|
|
|
|
judyofthewoods
Joined: 29 Jan 2005
Posts: 804
Location: Pembrokeshire
|
|
|
|
|
jema
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon
|
|
|
|
|
dougal
Joined: 15 Jan 2005
Posts: 7184
Location: South Kent
|
|
|
|
|
cab
Joined: 01 Nov 2004
Posts: 32429
|
| Posted: Mon Feb 07, 05 11:48 am Post subject: |
|
| judyofthewoods wrote: |
| I cook meat well, though I do occasionally eat the raw mince, called Tatar (spelling??), in Germany, and you may be surprised to hear that I have eaten raw eggs regularly since childhood with no ill effects. I might be wrong, but I suspect the only thing you can get from eggs is bacterial infections, e.g. salmonella, and I probably have all the antibodies I need from 40 odd years exposure. Won't touch shellfish any longer, had an unpleasant bug from that, and shellfish often live in polluted shallow waters. |
Steak tartar is best prepared from good steak, rather than mince, which has a big, big mashed up surface area.
Eggs can be dangerous, but it really depends. Don't worry unduly, but don't let yourself be fooled into assuming that an antibody response you have will protect you from salmonellosis, as it won't. It's good to avoid eggs if you're immunosuppressed or elderly, but these days the colony count of salmonella in eggs is a tiny, tiny fraction of what it was.
I still eat shellfish from clean water, and provided they're cooked properly there's very little risk. |
|
|
|
|
dougal
Joined: 15 Jan 2005
Posts: 7184
Location: South Kent
|
|
|
|
|
cab
Joined: 01 Nov 2004
Posts: 32429
|
|
|
|
|
mochyn
Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
|
|
|
|
|
judyofthewoods
Joined: 29 Jan 2005
Posts: 804
Location: Pembrokeshire
|
| Posted: Tue Mar 01, 05 10:09 pm Post subject: |
|
OK, back on topic with this one. Just received my Permaculture magazine today, and someone suggests a novel use for sluggs. You pop them in the oven at Gas Mark 4 (or equivalent) for five minutes, just long enough they adopt the texture of wine gums, then simply slip a sharp knife under the skin, and it peels off beautifully, like peeling a lychee. The resultant 'peel' is waterproof, flexible and tough. After a few weeks drying and peeling he had enough to make a pair of trousers, sewing them together with a tough twine. His 'slugskin strides' are the talk of Permi gatherings around the land, and he is working on a matching jacket.
I wonder if you could make wellies from them? |
|
|
|
|
judyofthewoods
Joined: 29 Jan 2005
Posts: 804
Location: Pembrokeshire
|
| Posted: Tue Mar 01, 05 10:11 pm Post subject: |
|
OK, back on topic with this one. Just received my Permaculture magazine today, and someone suggests a novel use for sluggs. You pop them in the oven at Gas Mark 4 (or equivalent) for five minutes, just long enough they adopt the texture of wine gums, then simply slip a sharp knife under the skin, and it peels off beautifully, like peeling a lychee. The resultant 'peel' is waterproof, flexible and tough. After a few weeks drying and peeling he had enough to make a pair of trousers, sewing them together with a tough twine. His 'slugskin strides' are the talk of Permi gatherings around the land, and he is working on a matching jacket.
I wonder if you could make wellies from them?  |
|
|
|
|
Lloyd
Joined: 24 Jan 2005
Posts: 2699
|
|
|
|
|
|
Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
|
View Latest Posts