is canned tuna raw?

mimzy

mimzy

Active Member
Originally Posted by Try2wryte
http:///forum/post/2899228
I dunno but my boss paid for it when i was G/M at MCD's so it runs out soon technically
of course; if u have a massive franchise, u can afford a $500 course. but if ur a little tiny operation like me, $500 is more than you paid for every piece of equipment in ur kitchen and then some, LoL. and that's on TOP of the $300 membership fee you gotta pay to the restaurant association 2sign u p 4 the course
.... but that was in NJ, now im in PA, it's prob different here, but it doesn't matter, i'm already all certified up.
 
alix2.0

alix2.0

Active Member

Originally Posted by Mimzy
http:///forum/post/2899217
LoL, u know how some pple r afraid of spiders, and some pple r afraid of the heights? well, i'm afraid of foo poisoning. LoL. it's a little OCD. ok... well... a lot OCD. but anyhow, I also had to take a few food safety courses before I could start my cake design firm, and every minute of those classes was well worth it. I would encourage anyone to take them, especially if you're living in a dorm situation. They're 30bux at your local town hall and they're SO informative... nothing like a little food safety 2help u sleep at night

lol, before i even read the rest of your post i read this part and thought to myself, thats a wonderful thing to be afraid of! she makes cakes for a living! haha.
so, im assuming that if the animals are organic or wild then there isnt much of a problem as long as theyre handled correctly? we raise free range organic hens and only eat their eggs, and we know the eggs are very healthy, so i assume it would be the same if we were to eat one of our hens?
 
alix2.0

alix2.0

Active Member
Originally Posted by YearOfTheNick
http:///forum/post/2899230
JTT used to work at a meat market, and when the meat cutter would come, he'd leave the fat and they would grind it in with the ground round. The truth is that very little of the ground round is actually meat. Kind of disgusting how much of it is cooked fat, like the fat in bacon.

Originally Posted by Try2wryte
http:///forum/post/2899234
I just threw up a little in the back of my mouth
yeah, i pretty much just lost my appetite like... forever.
 
try2wryte

try2wryte

Member
Free range hens... Yes you are correct as long as you don't carefully feed them poisons you could sashimi them or even serve them on sushi lol.
 
ruaround

ruaround

Active Member
Originally Posted by Mimzy
http:///forum/post/2899213
kyah, did u know that as a result of all this we ingest nearly a GALLON of pesticides a YEAR?????? AUGH!!!!

thank goodness humans have a imune systems and build tolerences...
 
alix2.0

alix2.0

Active Member
Originally Posted by Try2wryte
http:///forum/post/2899246
Free range hens... Yes you are correct as long as you don't carefully feed them poisons you could sashimi them or even serve them on sushi lol.
mmm yummy i can only imagine what raw chicken tastes like... well i guess its good to know but i think ill pass...
 
el guapo

el guapo

Active Member
Originally Posted by ruaround
http:///forum/post/2899251
thank goodness humans have a imune systems and build tolerences...

Some people ingest more than that what with all the Fun stuff they take that they think is harmless . No worries it just causes your brain matter to decay .
 
mimzy

mimzy

Active Member
Originally Posted by alix2.0
http:///forum/post/2899238
lol, before i even read the rest of your post i read this part and thought to myself, thats a wonderful thing to be afraid of! she makes cakes for a living! haha.
so, im assuming that if the animals are organic or wild then there isnt much of a problem as long as they're handled correctly? we raise free range organic hens and only eat their eggs, and we know the eggs are very healthy, so i assume it would be the same if we were to eat one of our hens.
poultry is a lot like pork, it's gotta be cooked all the way through; eating it raw, or even slightly rare, or even a tiny bit pink, is simply not safe. for poultry and pork, it doesn't matter how carefully the meat was handled; the animals contract parasites and diseases that simply must be cooked out at an internal temp of 150-155f in order to be safe.
...though keeping them, as you do, in free-range conditions is IMHO better for them than traditional "farming" methods. but that's a whooooole 'nother thread for a whooooole 'nother time
 
ruaround

ruaround

Active Member
Originally Posted by Mimzy
http:///forum/post/2899255
poultry is a lot like pork, it's gotta be cooked all the way through; eating it raw, or even slightly rare, or even a tiny bit pink, is simply not safe. for poultry and pork, it doesn't matter how carefully the meat was handled; the animals contract parasites and diseases that simply must be cooked out at an internal temp of 150-155f in order to be safe.
...though keeping them, as you do, in free-range conditions is IMHO better for them than traditional "farming" methods. but that's a whooooole 'nother thread for a whooooole 'nother time

this is more myth than fact... thanks to the FDA...
although i do agree things do need to be ooked to a proper temp...
 
ruaround

ruaround

Active Member
Originally Posted by EL GUAPO
http:///forum/post/2899254
Some people ingest more than that what with all the Fun stuff they take that they think is harmless . No worries it just causes your brain matter to decay .
you mean like lip gloss or chapstick???
 
ruaround

ruaround

Active Member
Originally Posted by saltygerman
http:///forum/post/2899267
In Germany it is common to eat raw ground filet with egg onion and spices on a buttered roll.

and that is a common meal... you dont have the FDA telling you horror stories...
 
mimzy

mimzy

Active Member
Originally Posted by ruaround
http:///forum/post/2899262
this is more myth than fact... thanks to the FDA...
myth or not... u'll never see me eating sashimi of hen! and i wash every counter, dish and utensil that comes in contact w/ uncooked chicken or with any vessel that's been in contact with uncooked chicken!! omg i shudder all over just to think....
 
alix2.0

alix2.0

Active Member
Originally Posted by EL GUAPO
http:///forum/post/2899274
That too . But I was more thinking along the lines of illegal substances that are made with rat poison .
yeah well i dont do a whole lot of meth so i think im probably OK.
 
mimzy

mimzy

Active Member
Originally Posted by saltygerman
http:///forum/post/2899267
In Germany it is common to eat raw ground filet with egg onion and spices on a buttered roll.

the Hubbs eats that Korean dish w/ the raw beef and raw egg on top.... I won't kiss him for 6hours min afterward and I make him brush his teeth & use mouthwash w/alcohol & throw out the toothbrush b4 he comes to bed, 2.
lordy lord. salmonella is not my friend.
 
ruaround

ruaround

Active Member
Originally Posted by Mimzy
http:///forum/post/2899275
myth or not... u'll never see me eating sashimi of hen! and i wash every counter, dish and utensil that comes in contact w/ uncooked chicken or with any vessel that's been in contact with uncooked chicken!! omg i shudder all over just to think....
i agree with cross contamination... and if a utensil comes into contact with raw meat it sould be washed immediately!!! if said utensil sits out thats when the room temp bacteria starts to flourish... not that it will happen immediately, but what that utensil comes into contact with will start blooming (counters, sink, pots n pans... etc...)
 
el guapo

el guapo

Active Member
I have had salmonella and its nothing nice . It took a week to stop puking anytime I ate and then it took a few more days before The feeling of the worst hangover in history left my body .
 
mimzy

mimzy

Active Member
Originally Posted by EL GUAPO
http:///forum/post/2899285
I have had salmonella and its nothing nice . It took a week to stop puking anytime I ate and then it took a few more days before The feeling of the worst hangover in history left my body .
::dies::
 
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