RE: [CH] Carne Adovada
Garry Howard (garry@netrelief.com)
Tue, 26 Jan 1999 13:33:07 -0500
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.
>