Hey AJ. I'm ready for round two; how 'bout you?
First, if you would have read any of the threads that address the surface issue you would realize that bacteria (microbes) is typically a SURFACE problem on food. That means, for example, that bacteria is not like a borrowing worm. On steaks and roasts for example, e.coli (even e.coli 157) is cooked off. But, in ground meat, chicken, pork, turkey, etc... the contaminates (i.e. bacteria) that reside on the surface are deposited throughout in the grinding process. If the ground meat is then not cooked enough, e.coli lives. Ozone can be used to wash foodstuffs (using ozonated water) where surface contaminates die.
You remind me of a joke that Melinda Ballard told me yesterday:
A guy with a 185 I.Q. dies and goes to heaven. God is standing at the pearly gates and asks: "What did you do with your life my son? Did you finally get that PhD you were seeking?" The dead man says "Yes, I got my PhD from Harvard.".
Another fellow follows him with an IQ of 125. God asks him "Well my son, did you ever get your Masters degree you were after?" The man answers "Yes. I got it from Cal State."
Finally, a guy with an IQ of 70 meets God at the pearly gates. God asks: "Ever get your deer?"
So, my question to you, AJ is "Ever get your deer?"
Amy
P.S. For all those hunter out there, please don't take offense. (I'm told I need to be more politically correct.) |
