On 10-26-21 21:59, Jim Weller <=-
spoke to Shawn Highfield about Butterball & Jenny-O <=-

I kind of covered that off in yesterday's post. Good food handling
and cleanup technique and thorough cooking eliminate the risk.
After all 38 million Canadians suffer from just 6,000 to 12,000
serious cases of salmonella a year, not 90% of us per week.

Hell, I've only had food poisoning 4 times in my whole life and I'm
71. And none of those four bouts were from my own cooking.

I've got a decade on you. I have had food poisoning only once. That
resulted from some frozen shrimp dim-sum we bought from a market, maybe
H-Mart.

I did narrowly miss getting food poisoning after my youngest
half-brother's funeral years ago. After the services people went back
to the church where a pot luck of dishes were served by the church
people. About half the people there got food poisoning -- hitting them reliably at 4 am. My sister and half-sister got it, but not I. I
suspect that there was some one dish that had not been handled properly
and that I did not taste but other folks did taste. Leaving a hot dish
out on the counter for too many hours is a major cause of food
poisoning.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHICKEN FOOT SOUP
Categories: Soup, Stew
Yield: 8 servings

2 Pkg chicken feet,
-about 2 lbs
2 Chicken breast, boned,
-coarsley chopped
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled,
-coarsley chopped
1 Garlic cloves, minced
Green onions, chopped,
-tops and bottoms
Flour, for thickening liquid
4 Carrots, peel, cut into
-pieces 2"long, 1/4" wide
Oil, for saute
Salt/pepper to taste
1 ts Dried oregano
1 ts Dried Rosemary
Dry white wine... a cup
-or a quart, to your taste

Directions: Wash them chickens feet... scrub between toes... remove
"toe-jam". Rinse in clear water.

Wash and de-fat chicken breasts... remove skin and bones. Cut into
small pieces. Pat dry with paper towels, and saute in hot oil or
butter for a few minutes.

Add vegetables... and spices...saute a few minutes more. Stir, make
onions soft but not browned. Add a little wine, cook over low heat
for a few minutes while you drink a cup of the wine and some of the
liquid evaporates... oh, yeah... do not cover skillet.

Boil water... add bouillion and dissolve (the bouillion). Throw in the
whole mess from the skillet, all meat and vegetables... toss in the
feet... bring to a boil and then simmer until the chicken is cooked
and tender. Have another cup of wine.

NOW... in a clean skillet... heat some oil... add some flour, equal
measure... maybe 1/4 cup, each... over moderate heat, make a "roux"...
browning the flour/oil mixture, but do not burn... add to the soup.

Cook the whole thing until slightly thickened... remove from heat...
add the rest of the wine...heh...heh... cover... let set a few
minutes... and serve with cooked rice (maybe add cooked rice to the
soup... or seperately)... Open a second bottle of wine to serve with
the soup... Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:47:53, 28 Oct 2021
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Quoting Dale Shipp to Jim Weller <=-

I've got a decade on you. I have had food poisoning only once.

Then you have chosen wisely. Some people never learn and have a case
a year, mainly from unrefrigerated leftovers.

Leaving a hot dish out on the counter for too many hours is a
major cause of food poisoning.

Hot dishes are fine; it's the warm ones that will get you! [g]

This summer I was checking out cocktails that used watermelon
juice, so this is a bit late in coming. This was quite good without
the Chartreuse which is no longer available at either of my two
local liquor stores as they needed the shelf space for fast selling
silly flavoured vodkas or phony fruit schnapps.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Brunch At Becky's
Categories: Alcohol, Beverages, Fruit
Servings: 1

1 1/2 oz Tanqueray London dry gin
1/2 oz Dolin Blanc vermouth
2 oz fresh watermelon juice
1/2 oz simple syrup
1/2 oz fresh lime juice
1 barspoon Green Chartreuse
6 mint leaves
Watermelon spear and mint
sprig, for garnish

Place ingredients in a shaker with ice. Shake until well chilled.
Double-strain (using a cocktail strainer for the ice, and then a
fine mesh strainer for pulp and mint) into a coupe. Garnish with
watermelon spear and mint sprig.

How to Juice a Watermelon: It's strikingly easy to juice, requiring
little special equipment. Remove enough of the melon's sweet center
to nearly fill a blender (an immersion blender also works). Give it
a whirl for five to ten seconds. What results is a decanter's worth
of unadulterated freshness. Pass the pulp through a mesh strainer.
(Stir and press the pulp with the back of a spoon to speed the
process.) Use seedless melons if available. If not, no problem—the
strainer will catch the seed fragments. Use the fresh juice right
away, or refrigerate in an airtight jar for use within a day or two.

Recipe by: Micah LeMon, manager at the Alley Light in
Charlottesville, Virginia.

By WAYNE CURTIS

From: Gardenandgun.Com

MMMMM-------------------------------------------------

Cheers

Jim


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