Re: [CH] Carne Adovada
Sunny Conley (sunny@zianet.com)
Tue, 26 Jan 1999 12:10:09 -0700
And think of Japanese who eat raw fish such as sushi.
Garry Howard wrote:
> You point out the recent problems with illness from processed foods but then
> switch to raw meats which aren't processed. The contamination has been with
> processed stuff. There haven't been any reports, at least that I've seen, of
> illness from eating rare or even raw meats. In Europe it is quite common to
> see raw beef eaten in restaurants. We had some great beef carpaccio in
> Paris. I didn't try the steak tartar but I saw a lot of people eating it in
> the bistros.
>
> Garry Howard - Cambridge, MA
> garry@netrelief.com
> Garry's Home Cooking
> http://cooking.netrelief.com
>
> > -----Original Message-----
> > From: owner-chile-heads@globalgarden.com
> > [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Buffalo Sue
> > Sent: Tuesday, January 26, 1999 9:32 AM
> >
> > In the US, there have been many illnesses and some deaths
> > from contaminated foods - mostly processed meats. Lately,
> > it seems like there are news stories of recalls due to
> > contamination almost weekly. I think we eat too many
> > processed foods, and much of the contamination is happening
> > in the processing plants.
> >
> > Stores are required to put "safe handling" stickers on all
> > raw meat packages, and some restaurants now even refuse to
> > serve rare hamburgers. And makers of anti-bacterial soaps
> > and cleaners play this up in their advertising.
> >
> > I still eat very rare beef, but I am careful about cleaning
> > up cutting boards, counters, knives, etc when cooking meat.
> >
> > Luckily, I rarely get ill, even when everyone else at the
> > office is passing around colds or the flu. I guess the mass
> > quantities of chiles and garlic I usually consume (and a few
> > beers don't hurt) are enough to scare away those nasty bugs.
> >