The Vent and Rant Thread

[Hitch]

Originally Posted by wodin

Thanks Helen, it looks great. I think I'll bet one for Susie (well really me since I do most of the microw... uh... cooking.)

Hey, Helen:

May I ask--and I'm not trying to be overly-inquisitive--what's your level of skill, cooking-wise? I'd KILL for something fast/easy, and while we have a moderately new Cuisinart slow-cooker (with browning, timed cooking, yadda), I'd like to be able to do what it sounds like you can do. Would you call yourself a basic cook, accomplished, commercial, or...? What type of meals do you normally make? (Sorry to grill you [ha!], just trying to get a feel for suitability for me and Mr. Hitch)

Hitch

[Stitchawl]

Originally Posted by WT Sharpe

I just started dinner. I took the five large pieces of chicken I bought, washed them, wrapped four of them in freezer paper and plastic wrap, then labeled them and dated them and put them in the freezer...

Sorry for your loss, Tom. A slow cooker really can become part of the family. But on another note, the latest Food Safety warnings are telling us NOT to wash chicken before cooking.
"Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter.
Splashing water from washing chicken under a tap can spread the bacteria on to hands, work surfaces, clothing and cooking equipment.
Water droplets can travel more than 50cm in every direction and only a few campylobacter cells are needed to cause food poisoning."

And this from a UK source: Campylobacter is the most common cause of food poisoning in the UK, affecting 280,000 people a year, including more than 100 deaths.

Campylobacter causes more cases of food poisoning than E.coli, listeria and salmonella put together. However, Campylobacter is easily killed by cooking, so it's safer NOT to wash the the chicken beforehand.

And from the CDC (June 14, 2014)
Campylobacter is one of the most common causes of diarrheal illness in the United States. Most cases occur as isolated, sporadic events, not as part of recognized outbreaks. Active surveillance through the Foodborne Diseases Active Surveillance Network (FoodNet) indicates that about 14 cases are diagnosed each year for each 100,000 persons in the population. Many more cases go undiagnosed or unreported, and campylobacteriosis is estimated to affect over 1.3 million persons every year.

The bottom line is... eat dirty chicken.


Stitchawl

[wodin]

Hey Stitch, are you sure that doesn't belong in the driv... uh... trivia thread?

[WT Sharpe]

Thanks for the tip, Stitch. It makes sense. Just like those studies that show that using paper towels in restrooms is more sanitary than using blow dryers. Why? Two reasons. The first is that most people don't use the blow dryers correctly. They stop as soon as their hands feel nearly dry, then finish buy wiping them on their clothing. The second is that paper towels don't cause bacteria on hands to become airborne.

But don't feel too sorry for me. I liked our slow cooker, but never considered it to be a part off the family. Maybe I'm being hard-hearted or maybe I'm in denial, but at this point no funeral services are planned.

[Stitchawl]

Originally Posted by wodin

Hey Stitch, are you sure that doesn't belong in the driv... uh... trivia thread?

Nothing trivial about avoiding the G.I. Blues!

Originally Posted by WT Sharpe

..........But don't feel too sorry for me. I liked our slow cooker, but never considered it to be a part off the family. Maybe I'm being hard-hearted or maybe I'm in denial, but at this point no funeral services are planned.

Well, if you find yourself becoming reclusive, read Dr. Elisabeth Kübler-Ross And The Five Stages of Grief. Slow Cookers really can work their way into your heart.


Stitchawl

[Hitch]

Originally Posted by WT Sharpe

Thanks for the tip, Stitch. It makes sense. Just like those studies that show that using paper towels in restrooms is more sanitary than using blow dryers. Why? Two reasons. The first is that most people don't use the blow dryers correctly. They stop as soon as their hands feel nearly dry, then finish buy wiping them on their clothing. The second is that paper towels don't cause bacteria on hands to become airborne.

You guys don't even want to KNOW what flushing the toilet with the lid open equates to!

But don't feel too sorry for me. I liked our slow cooker, but never considered it to be a part off the family. Maybe I'm being hard-hearted or maybe I'm in denial, but at this point no funeral services are planned.

Crap, really?...I wonder if it's too late to cancel that damn funereal wreath?

Hitch

[WT Sharpe]

Ha! Save the wreath for when my e-reader craps out!

Did you notice that autocorrect changed "by" to "buy" in my last post?

[issybird]

Originally Posted by Hitch

You guys don't even want to KNOW what flushing the toilet with the lid open equates to!

Oh, yes. That's why the seat-down v. seat-up controversy is nonsensical. Everyone should put the lid down before flushing. Because, yuck! Especially if your toothbrush lives in that room.

That said, the toilet is only the second germiest place in the house. The kitchen sink is first. Anything that hits the sink needs to be washed before use, both utensils and food. And never ever leave a sponge in the sink!

[speakingtohe]

Originally Posted by wodin

Thanks Helen, it looks great. I think I'll bet one for Susie (well really me since I do most of the microw... uh... cooking.)

It is great. Make sure you get a coupon code (they will email you one or I can provide probably). Saves $100.

Helen

[speakingtohe]

Originally Posted by Hitch

Hey, Helen:

May I ask--and I'm not trying to be overly-inquisitive--what's your level of skill, cooking-wise? I'd KILL for something fast/easy, and while we have a moderately new Cuisinart slow-cooker (with browning, timed cooking, yadda), I'd like to be able to do what it sounds like you can do. Would you call yourself a basic cook, accomplished, commercial, or...? What type of meals do you normally make? (Sorry to grill you [ha!], just trying to get a feel for suitability for me and Mr. Hitch)

Hitch

My level of skill is good. Not super great though. I like to make different things, or new recipes for standard things. But.. I do miss things in recipes and occasionally turf something.

None of the things I listed requires any skill beyond following simple directions. Unless you count chopping onions or pealing veg.

Most of the recipes are from the instant pot website or hip pressure cooking website. A lot of cooking with pressure cooker videos available here and there and they are generally on the simple side. You put in ingredients, push the correct setting/time and wait for the beeps. Sometimes you add thickener at the end, or brown 5 minutes in the oven. I have messed up the settings and/or the ingredients a couple of times and it still turned out great so far. And I am a fussy eater, if I don't like it I won't eat it.

The stew, I had only half the recommended amount of meat and it looked puny in the 6 litre pot. Was wonderful and still made 4 servings.

I think the Instant Pot website has the best prices if you use a coupon, but they have a restocking fee. Amazon prices are good and no restocking fee if you don't like it.

It is my opinion that if you can successfully make Kraft Dinner, you can do some pretty fancy things with the Instant Pot.

Plus, not being Suzy Homemaker, I find it very easy to clean. Inner pot is stainless steel and light and so far has washed clean with a sponge. Lid never gets dirty so I just give it a good swipe with a soapy sponge and rinse. No big old ceramic insert.

The sort of meals I make range from a cheese sandwich to coq au vin and exotic Asian cuisine and curries. Some weeks I subsist on TV dinners and Pizza. Not lately because I am using the Instant Pot, my new BF. And I am eating a bit healthier. Last night I had beets and greens for supper. Beets and turnips have always been problematic for me to cook. Were absolutely perfect.

My biggest favorite thing is you can literally set it and forget it. I have ruined quite a few meals and pans by starting a meal cooking and getting involved with some work or book or a game until the smoke detector goes off.

Well once again I have ranted on. Anyone wants some recipes or links to recipes/videos feel free to PM me.

Helen

[speakingtohe]

Originally Posted by Stitchawl

Splashing water from washing chicken under a tap can spread the bacteria on to hands, work surfaces, clothing and cooking equipment.
Water droplets can travel more than 50cm in every direction and only a few campylobacter cells are needed to cause food poisoning."[/I]

And this from a UK source: Campylobacter is the most common cause of food poisoning in the UK, affecting 280,000 people a year, including more than 100 deaths.

Campylobacter causes more cases of food poisoning than E.coli, listeria and salmonella put together. However, Campylobacter is easily killed by cooking, so it's safer NOT to wash the the chicken beforehand.

And from the CDC (June 14, 2014)
Campylobacter is one of the most common causes of diarrheal illness in the United States. Most cases occur as isolated, sporadic events, not as part of recognized outbreaks. Active surveillance through the Foodborne Diseases Active Surveillance Network (FoodNet) indicates that about 14 cases are diagnosed each year for each 100,000 persons in the population. Many more cases go undiagnosed or unreported, and campylobacteriosis is estimated to affect over 1.3 million persons every year.

The bottom line is... eat dirty chicken.


Stitchawl

Interesting. I never wash my chicken having seen much the same warning 20 years ago. Since then I always wash my hands thoroughly after touching raw chicken skin as apparently this thing is as bad as poison mushrooms and hand to mouth contact after touching chicken skin is the leading cause. Still most people don't and still survive

A lot more common than botulism which gets wider publicity.

Another thing sort of related is that they are linking the high rise of food allergies and gluten intolerance to antibacterial sprays and soaps as well as antibiotics. Apparently they kill of the good bacteria which enables us to safely ingest and digest certain foods.

Helen

[Stitchawl]

Originally Posted by issybird

Oh, yes. That's why the seat-down v. seat-up controversy is nonsensical. Everyone should put the lid down before flushing. Because, yuck! Especially if your toothbrush lives in that room.

I find it interesting that the Chinese added the same warning 5,000 years ago when setting up their Feng Shui guidelines... There must ALWAYS be a cover over the bowl when not in use or it's baaad mojo.. We've followed basic Feng Shui rules for most of our daily life planning, and despite the first impulse knee-jerk thinking of 'why would we do this or that silly thing,' it generally turns out to have some interesting scientific foundations.

Originally Posted by speakingtohe

Interesting. I never wash my chicken having seen much the same warning 20 years ago. ...
Helen

It's odd that these warnings seem to go round in circles. First XYZ is healthy for you, then a few years later it's bad for your health, and a few more years later OK again. Wooden vs Plastic chopping boards... Eating raw eggs... Butter vs Margarine... Palm oil... Refrigerating eggs... etc., etc. I haven't seen a refrigerated egg being sold in the last 25 years. It just isn't done in Asia. And oddly enough, there are no outbreaks of Salmonella poisoning!


Stitchawl

[wodin]

Originally Posted by Stitchawl

It's odd that these warnings seem to go round in circles. First XYZ is healthy for you, then a few years later it's bad for your health, and a few more years later OK again. Wooden vs Plastic chopping boards... Eating raw eggs... Butter vs Margarine... Palm oil... Refrigerating eggs... etc., etc. I haven't seen a refrigerated egg being sold in the last 25 years. It just isn't done in Asia. And oddly enough, there are no outbreaks of Salmonella poisoning!


Stitchawl

The ultimate warning label:

Spoiler:

Caution, living is hazardous to your health.

[Stitchawl]

Originally Posted by wodin

The ultimate warning label:

Spoiler:

Caution, living is hazardous to your health.

Hey! It's no joke! Everyone who tries it, winds up dead! Every single one!


Stitchawl

[speakingtohe]

Originally Posted by Stitchawl

I find it interesting that the Chinese added the same warning 5,000 years ago when setting up their Feng Shui guidelines... There must ALWAYS be a cover over the bowl when not in use or it's baaad mojo.. We've followed basic Feng Shui rules for most of our daily life planning, and despite the first impulse knee-jerk thinking of 'why would we do this or that silly thing,' it generally turns out to have some interesting scientific foundations.

I gave upon Feng Shui when I saw the no television or electronics in the bedroom advice.

It's odd that these warnings seem to go round in circles. First XYZ is healthy for you, then a few years later it's bad for your health, and a few more years later OK again. Wooden vs Plastic chopping boards... Eating raw eggs... Butter vs Margarine... Palm oil... Refrigerating eggs... etc., etc. I haven't seen a refrigerated egg being sold in the last 25 years. It just isn't done in Asia. And oddly enough, there are no outbreaks of Salmonella poisoning!


Stitchawl

Salmonella is found only on the shells AFAIK and is killed by cooking? Still best not to lick your fingers after cracking an egg.

I was reading, coincidentally, yesterday an article on egg storage and it confirmed what you said about refrigerating eggs in Asian countries. It also said that even in first world countries eggs are stored for months before reaching the market and often unrefrigerated. The best by date has nothing to do with when the eggs were laid, but rather when they were packaged for retail.

Helen