...Good advice I think. A friend of mine had that years ago and said he wouldn't wish it upon his worst enemy! ... Incredibly sharp pain is one way he described it.
.....and it went on for days and day and days..........
I had salmonella many years ago. I was bed-ridden for five days and for half that time I couldn't be more than a few seconds from a toilet. That is one nasty ailment. I had to go to the hospital twice for IVs. I lost so much fluid due to spewing stuff for two days out of both ends. I know you folks wanted to read this.
It's probably ok...but as a general rule chicken should only be left in the fridge for a couple of days. And the fact it has marinade in it makes a nice breeding ground for bacteria. Especially saltier marinades. The salt actually starts to cure the meat.
You're totally contradicting yourself. The salt will cure the meat, which kills bacteria. In fact you could eat marinated meat and provided the marinade penetrated all the way through, nothing would happen. It just wouldn't taste that great.
This is how you make cured salmon. Take some salmon rub it in salt, maple syroup and a little bit of liquid smoke. Compress it in the fridge for 3 days. Smoked salmon.
You're totally contradicting yourself. The salt will cure the meat, which kills bacteria.
Do you think the salt kills the bacteria, or do you think curing the meat with salt prevents/greatly slows the growth of bacteria in the first place?
As someone who makes homemade jerky, there is an important distinction to be made there - you can’t (or shouldn’t) start with meat that is of unknown freshness and thus already has significant bacteria colonization. I would think this would go doubly so for fish that has a shorter lifespan than beef. I don’t think I’d make smoked salmon from fish that’s been packaged and sitting in the cooler for a few days.
I’m not arguing with you, just interested in your opinion on the curing process.
Do you think the salt kills the bacteria, or do you think curing the meat with salt prevents/greatly slows the growth of bacteria in the first place?
As someone who makes homemade jerky, there is an important distinction to be made there - you can’t (or shouldn’t) start with meat that is of unknown freshness and thus already has significant bacteria colonization. I would think this would go doubly so for fish that has a shorter lifespan than beef. I don’t think I’d make smoked salmon from fish that’s been packaged and sitting in the cooler for a few days.
I’m not arguing with you, just interested in your opinion on the curing process.
Agreed, you should definitely start with fresh meat/fish, but I do think that salt kills the bacteria that may be on the meat fish. It extracts the moisture from both so I'd imagine bacteria would have a hard time surviving in a high concentration of salt.
I would think adding salt would only kill certain types of bacteria. However, adding salt does cause water to come out of the meat by creating a hypertonic environment. I would think this action would cause cell walls(bacteria) to lyse as it does with RBC in water.
I also have another bone to pick with you GreenTeaFrapp..
.... and its about your avatar...
I think its insulting towards all the Catholics on here. You are implying that the Pope is a pedifile.
Your avatar is no less insulting than if you used a derogatory pic of jew or a muslim or someone of some other faith that you didn't believe in. I can't believe the mods have let you keep it as your avatar.
Why don't you, for a change, try to be a little less insulting towards people and less of an internet tough guy.
I think you should mind your own business and let the mods do their own jobs.
You're advocating beating a woman? That's pretty damn low even for you!
Now maybe you'll just say that I should ignore your post if I don't like it but blatant misogyny like yours should not be ignored.
I'll tell you right now if you insinuated to me in real life that women who don't talk the way you approve should be beaten, you'd be the one on an end of a wicked beating. And it wouldn't be much of a challenge to do it either!
I would think adding salt would only kill certain types of bacteria. However, adding salt does cause water to come out of the meat by creating a hypertonic environment. I would think this action would cause cell walls(bacteria) to lyse as it does with RBC in water.
Well that's my theory anyways
EDIT: I didn't mean lyse but shrivel up and die.
It's not the bacteria that are the problem, it's the toxins they poop out. That's what makes you sick.
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Rerun goes from calling enthused a twerp, to finding out enthused is a girl so he apologizes but finds his next target and - as a typical Catholic - decides to make things his business.
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