26 Comments:
KSTP had this story a while back. Chef Andy also posted this back in November.
»» Submitted by »»» justpbob at 10:58 AM on March 24
I purposely buy the meat that expires tomorrow at Target because I like to save three bucks. I'm still living after eating it so that's a plus.
»» Submitted by »»» sornie at 11:31 AM on March 24
mmmmm aged meat
»» Submitted by »»» JACC at 11:43 AM on March 24
I found a pound of ground beef in my fridge the other day that 'expired' on Feb 13, but was still as red as new. Still, I threw it away. Also kept a jug of milk more than a week beyond its expiration date, and it tasted fine.
»» Submitted by kevin at 12:41 PM on March 24
Attention sushi lovers: you know that fresh bright red/orange raw tuna you have been eating? Well....
Raw tuna quickly turns to a brownish color that turns off many American sushi lovers, so they doctor the fish to give it that color.
»» Submitted by »»» justpbob at 1:00 PM on March 24
Well if to mean doctored to imply frozen you are correct.
Most tuna is frozen on the boats and not thawed until it reaches the restaurant. They use huge band saws to cut it into those nice sushi sized pieces ready to be cut into nigri sized pieces.
»» Submitted by Mpls Simpleton at 1:16 PM on March 24
See question #3.
»» Submitted by »»» justpbob at 1:20 PM on March 24
I guess your job is to worry about every last thing isn't it.
If the sushi tastes like shit is doesn't matter whether it was treated or not. Send that crap back. I can't imagine a sushi place serving bad fish, they would be out of business in 2 minutes.
»» Submitted by Mpls Simpleton at 1:30 PM on March 24
There's nothing worse than opening one of those brightly colored and not-even-close-to-expiring packages of meat from Target or Cub only to find that the beef smells like rotten eggs. Buy organic straight from the farmer and cut out the middlemen!
»» Submitted by Beef from Big Box Stores Stinks at 1:40 PM on March 24
Or don't eat ground beef! I have never in the last 20 years of not eating ground beef run across spoiled ground turkey or chicken.
They don't treat chickens or turkeys that great either but they also won't give you mad cow disease. Oh regardless of what we are cooking, cook your meat to the proper temperature.
»» Submitted by Mpls Simpleton at 1:45 PM on March 24
You can take a good look at a T-bone by sticking your head up a bull's ass, but wouldn't you rather take the butcher's word for it?
»» Submitted by grote at 1:47 PM on March 24
I refuse to eat commercially farmed meat of any kind due not only to the treatment of the animals, as that's the least of my concern, but mostly due to the quality of the meat itself.
Mmmm, diseased meat! Yummos!
»» Submitted by I only eat organic meat at 1:57 PM on March 24
I just got done reading The Omnivore's Dilemma...suffice to say I'm going to be a bit more judicious in my food buying. And we just started composting and are searching for a CSA...any recommendations? preferably one that offers free range poultry, grass fed beef and some produce that would be hard to grow in my medium-sized home garden.
»» Submitted by grote at 1:59 PM on March 24
CSA? Try Harmony Valley Farm. They do veggies and beef and have drop offs all over the cities.
»» Submitted by Paulie at 2:16 PM on March 24
Land Stewardship Project has a list of all sorts of good information about CSA's and places you can buy locally grown produce and meat.
http://www.landstewardshipproject.org/
»» Submitted by Mpls Simpleton at 2:21 PM on March 24
I only eat meat that I hunt and bag myself -- at Rainbow.
»» Submitted by »»» justpbob at 2:46 PM on March 24
They don't treat chickens or turkeys that great either but they also won't give you mad cow disease.
Salmonella ain't no walk in the park either! Keep in mind that most food borne illness is from cross contamination, so you need to prep chicken on a separate surface than veggies (especially veggies you don't intend to cook). I learned that the hard way.
»» Submitted by »»» aliecat at 3:38 PM on March 24
I have a color coded set of 4 flexible cutting mats.
Red for meat, Yellow for Poultry, Green for veggies and blue for seafood. Works out pretty slick.
I make a lot of things to bring to work for my coworkers so I am extra careful not to cross contaminate.
»» Submitted by Mpls Simpleton at 3:58 PM on March 24
Simpleton, yay for food safety! I've had food poisoning 3 times (none of it cooked by me) so I even use separate knives.
»» Submitted by »»» aliecat at 4:00 PM on March 24
Agree 100% with Paulie for Harmony Valley Farm for a CSA. They also offer organic chicken and beef through various regional partner farms if you're interested in that.
Their flex plan is awesome for those that might be on a tighter budget and would they also offer a nice payment plan for those that would rather space out the payments monthly, and electronically, but still get the great CSA benefits.
»» Submitted by Harmony Valley Farm! at 4:01 PM on March 24
this post just makes me think of the rancid bologna sammich my mom packed for me and my sis when we were in elementary school. that was 1983 and ever since that puke-filled day, i can't even LOOK at bologna, let alone get close enough to smell/eat it.
blargh, balogna...mystery meat...
»» Submitted by »»» aliecat at 4:19 PM on March 24
alie, don't you and your friends go out searching for mystery meat on the weekends?
»» Submitted by baker. at 5:03 PM on March 24
Anyone want to play hide and seek?
»» Submitted by Bologna at 5:15 PM on March 24
Baker, there is no mystery in that type of meat...
»» Submitted by »»» aliecat at 5:50 PM on March 24
I thought I saw on the Science channel a while ago that there are detectors available that can tell you how fresh beef is. I found these, but not sure how accurate they are.
»» Submitted by »»» yoder at 5:58 PM on March 24
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