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Old 12-02-2021, 11:22 AM   #21
Wormius
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Germans eat raw minced pork. I'm not sure how they don't get sick with that?


https://germanculture.com.ua/main-dishes/mettbrotchen/

Germs and bacteria are probably killed by the latent alcohol in the stomach from Oktoberfest.
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Old 12-03-2021, 08:53 PM   #22
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Under-cooked pork has been taboo since there was a risk of trichinosis (parasitic worms). In most cases now, it is unheard due to modern farming techniques in western countries, although there is a lightning strike level risk with pork raised in the southern US and a bit higher in tropical climates since the worms can only survive in warm climates.

As an a aside, has anyone noticed that lean Safeway brand hamburger meat has gotten less lean? The lean hamburger meat I purchased recently looked obvious that it was a mix of lean and regular so now it's beyond the fat content than any others stores regular hamburger meat.
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Old 12-03-2021, 09:37 PM   #23
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My mother in law eats bacon raw
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Old 01-05-2022, 12:23 PM   #24
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Any recommendations on where to buy lobster tails? I have been to North Sea Fish Market in the past. It was really expensive.
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Old 01-05-2022, 12:45 PM   #25
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I'll piggyback on the shellfish theme, what about king crab?

Usually grab it from Costco, but would like to support a local shop. I've heard Boyd's come up, are they people's go-to?
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Old 01-05-2022, 12:58 PM   #26
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Any recommendations on where to buy lobster tails? I have been to North Sea Fish Market in the past. It was really expensive.
Masters Meats has Caribbean lobster tails. I can't stand the things, but my wife likes them. Not sure the price, but you could give them a call.
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Old 01-07-2022, 03:03 AM   #27
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You pretty much have to pretty much buy thick sliced. The Harvest 1kg is the best out there however it is very expensive. A great alternative is the Mitchells 1kg thick sliced which you can often buy on sale for $9.99 at Walmart or Superstore. In fact Wal Mart has it on sale again starting tomorrow, in my region anyways. Will stock up.

As for the mold, just too long in the fridge, I mean realistically it will only stay fresh for so long. Anything left in the fridge for too long will develop mold, even lemons and limes which are natural preservative do to humidity. You can cryovac for longer fridge life, however freezing it will not hurt either. The benefit of dry curing is that there is little moisture loss when thawing, not like the store bought "pumped" bacon which loses so much moisture when thawed and effects the taste.
If ya wanna spoil yourself;

https://shopvalbella.ca/collections/...s/pepper-bacon
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