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Thread: Did you know?...

  1. #1
    nvwebcook Guest

    Default Did you know?...

    Did you know?...

    Taste and flavor of a salad will be more sharp if before serving put a
    lemon peel in it for a while.

    Rice is the basic food culture approximately for half of globe
    population

    The world record of alcoholic drinks consumption belongs to
    Luxembourg.

  2. #2
    Goomba Guest

    Default Re: Did you know?...

    nvwebcook wrote:
    > Did you know?...
    >
    > Taste and flavor of a salad will be more sharp if before serving put a
    > lemon peel in it for a while.


    Are "taste" and "flavor" two different things?
    I personally think green salads taste better if at room temp rather than
    chilled (ugh!).... YMMV.
    Goomba

  3. #3
    sf Guest

    Default Re: Did you know?...

    On Wed, 20 Aug 2008 21:59:00 -0400, Goomba <[email protected]>
    wrote:

    >I personally think green salads taste better if at room temp rather than
    >chilled (ugh!).... YMMV.


    I prefer cool greens. Unfortunately for me, they warm up by the time
    they're served.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  4. #4
    Giusi Guest

    Default Re: Did you know?...

    "Goomba" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > nvwebcook wrote:
    >> Did you know?...
    >>
    >> Taste and flavor of a salad will be more sharp if before serving put a
    >> lemon peel in it for a while.

    >
    > Are "taste" and "flavor" two different things?
    > I personally think green salads taste better if at room temp rather than
    > chilled (ugh!).... YMMV.
    > Goomba


    I thought I was the only one. Cool is fine, but cold is bad.



  5. #5
    Sheldon Guest

    Default Re: Did you know?...

    sf wrote:
    > Goomba wrote:
    >
    > >I personally think green salads taste better if at room temp rather than
    > >chilled (ugh!).... YMMV.

    >
    > I prefer cool greens. �Unfortunately for me, they warm up by the time
    > they're served.


    Chilled are far safer... once greens are torn/sliced the bacteria
    level rises very rapidly at the open wounds... never accept salads
    kept at room temperature from any restaurant, be especially alert at
    salad bars. All uncooked foods should be considered especially
    dangerous, but most especially those that are prepared with much
    handling, like salads... greens have a very high degree of surface
    area for harboring bacteria... when foraging the salad bar it's best
    to pass on the tossed greens, choose pickled instead, like slaws and
    beans, pass up the onions too.


  6. #6
    Giusi Guest

    Default Re: Did you know?...

    "Sheldon" <[email protected]> ha scritto nel messaggio
    news:[email protected]...
    sf wrote:
    > Goomba wrote:
    >
    > >I personally think green salads taste better if at room temp rather than
    > >chilled (ugh!).... YMMV.

    >
    > I prefer cool greens. ?Unfortunately for me, they warm up by the time
    > they're served.


    Chilled are far safer... once greens are torn/sliced the bacteria
    level rises very rapidly at the open wounds... never accept salads
    kept at room temperature from any restaurant, be especially alert at
    salad bars. All uncooked foods should be considered especially
    dangerous, but most especially those that are prepared with much
    handling, like salads... greens have a very high degree of surface
    area for harboring bacteria... when foraging the salad bar it's best
    to pass on the tossed greens, choose pickled instead, like slaws and
    beans, pass up the onions too.

    Your life sounds just desperate to me. Anyway, I reckoned we were talking
    at home, since I cannot remember having salad bar in a trillion years and no
    one here ever mentions it.




  7. #7
    jmcquown Guest

    Default Re: Did you know?...

    Giusi wrote:
    > "Sheldon" <[email protected]> ha scritto nel messaggio
    > news:[email protected]...
    > sf wrote:
    >> Goomba wrote:
    >>
    >>> I personally think green salads taste better if at room temp rather
    >>> than chilled (ugh!).... YMMV.

    >>
    >> I prefer cool greens. ?Unfortunately for me, they warm up by the time
    >> they're served.

    >
    > Chilled are far safer... once greens are torn/sliced the bacteria
    > level rises very rapidly at the open wounds... never accept salads
    > kept at room temperature from any restaurant, be especially alert at
    > salad bars.
    >
    > Your life sounds just desperate to me. Anyway, I reckoned we were
    > talking at home, since I cannot remember having salad bar in a
    > trillion years and no one here ever mentions it.


    Salad bars are still around. They're even in a lot of larger grocery
    stores. Thing is, the pans holding the raw ingredients are set on beds of
    ice so cold/not cold shouldn't be a factor. Notice I said "shouldn't". I'm
    not the one stocking/maintaining them

    Jill


  8. #8
    Sheldon Guest

    Default Re: Did you know?...

    On Aug 21, 9:36�am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > Giusi wrote:
    > > "Sheldon" <PENMAR...@aol.com> ha scritto nel messaggio
    > >news:[email protected]....
    > > sf wrote:
    > >> Goomba wrote:

    >
    > >>> I personally think green salads taste better if at room temp rather
    > >>> than chilled (ugh!).... YMMV.

    >
    > >> I prefer cool greens. ?Unfortunately for me, they warm up by the time
    > >> they're served.

    >
    > > Chilled are far safer... once greens are torn/sliced the bacteria
    > > level rises very rapidly at the open wounds... never accept salads
    > > kept at room temperature from any restaurant, be especially alert at
    > > salad bars.

    >
    > > Your life sounds just desperate to me. �Anyway, I reckoned we were
    > > talking at home, since I cannot remember having salad bar in a
    > > trillion years and no one here ever mentions it.

    >
    > Salad bars are still around. �They're even in a lot of larger grocery
    > stores. �Thing is, the pans holding the raw ingredients are set on beds of
    > ice so cold/not cold shouldn't be a factor. �Notice I said "shouldn't". �I'm
    > not the one stocking/maintaining them


    Room temperature salads are *equally* as dangerous at home as at
    restaurants... often more risky at home because people are generally
    much more lax regarding safe food handling at home as they are often
    lulled into a false sense of security, one's own home does that... the
    fact that there are those who admit to serving room temperature salads
    proves they have unsanitary food handing practices... leafy produce is
    highly perishable. All produce in Italy shoiuld be regarded as highly
    suspect, after all they do use raw human excretia as fertilizer
    (fact), and 'talians rarely bathe (fact).

  9. #9
    Giusi Guest

    Default Re: Did you know?...

    Go back in your hole. Italian fod and standards are among the highest I
    have ever seen.

    --
    http://www.judithgreenwood.com
    "Sheldon" <[email protected]> ha scritto nel messaggio
    news:[email protected]...
    On Aug 21, 9:36?am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > Giusi wrote:
    > > "Sheldon" <PENMAR...@aol.com> ha scritto nel messaggio
    > >news:[email protected]...
    > > sf wrote:
    > >> Goomba wrote:

    >
    > >>> I personally think green salads taste better if at room temp rather
    > >>> than chilled (ugh!).... YMMV.

    >
    > >> I prefer cool greens. ?Unfortunately for me, they warm up by the time
    > >> they're served.

    >
    > > Chilled are far safer... once greens are torn/sliced the bacteria
    > > level rises very rapidly at the open wounds... never accept salads
    > > kept at room temperature from any restaurant, be especially alert at
    > > salad bars.

    >
    > > Your life sounds just desperate to me. ?Anyway, I reckoned we were
    > > talking at home, since I cannot remember having salad bar in a
    > > trillion years and no one here ever mentions it.

    >
    > Salad bars are still around. ?They're even in a lot of larger grocery
    > stores. ?Thing is, the pans holding the raw ingredients are set on beds of
    > ice so cold/not cold shouldn't be a factor. ?Notice I said "shouldn't".
    > ?I'm
    > not the one stocking/maintaining them


    Room temperature salads are *equally* as dangerous at home as at
    restaurants... often more risky at home because people are generally
    much more lax regarding safe food handling at home as they are often
    lulled into a false sense of security, one's own home does that... the
    fact that there are those who admit to serving room temperature salads
    proves they have unsanitary food handing practices... leafy produce is
    highly perishable. All produce in Italy shoiuld be regarded as highly
    suspect, after all they do use raw human excretia as fertilizer
    (fact), and 'talians rarely bathe (fact).



  10. #10
    blake murphy Guest

    Default Re: Did you know?...

    On Thu, 21 Aug 2008 07:04:10 -0700 (PDT), Sheldon wrote:
    >
    > Room temperature salads are *equally* as dangerous at home as at
    > restaurants... often more risky at home because people are generally
    > much more lax regarding safe food handling at home as they are often
    > lulled into a false sense of security, one's own home does that... the
    > fact that there are those who admit to serving room temperature salads
    > proves they have unsanitary food handing practices... leafy produce is
    > highly perishable. All produce in Italy shoiuld be regarded as highly
    > suspect, after all they do use raw human excretia as fertilizer
    > (fact), and 'talians rarely bathe (fact).


    sheldon is a psycho (fact) who posts a lot of rubbish (fact).

    blake

  11. #11
    Goomba Guest

    Default Re: Did you know?...

    Sheldon wrote:
    > sf wrote:
    >> Goomba wrote:
    >>
    >>> I personally think green salads taste better if at room temp rather than
    >>> chilled (ugh!).... YMMV.

    >> I prefer cool greens. �Unfortunately for me, they warm up by the time
    >> they're served.

    >
    > Chilled are far safer... once greens are torn/sliced the bacteria
    > level rises very rapidly at the open wounds... never accept salads
    > kept at room temperature from any restaurant, be especially alert at
    > salad bars. All uncooked foods should be considered especially
    > dangerous, but most especially those that are prepared with much
    > handling, like salads... greens have a very high degree of surface
    > area for harboring bacteria... when foraging the salad bar it's best
    > to pass on the tossed greens, choose pickled instead, like slaws and
    > beans, pass up the onions too.
    >

    And yet I've never EVER gotten sick from eating less than cold greens.
    Go figure?
    We're not talking hot and wilted here...I'm talking about a salad
    prepared immediately before eating dinner, but since we often eat our
    salad after the main course it has sat on the counter waiting for
    dressing at the last minute. It has NOT been put into the fridge to wait
    serving and get cold. Cold takes away taste.
    Sort of like letting cheese come up to temp before serving it. It
    *tastes* better!

  12. #12
    Gregory Morrow Guest

    Default Re: Did you know?...




    blake murphy wrote:

    > On Thu, 21 Aug 2008 07:04:10 -0700 (PDT), Sheldon wrote:
    > >
    > > Room temperature salads are *equally* as dangerous at home as at
    > > restaurants... often more risky at home because people are generally
    > > much more lax regarding safe food handling at home as they are often
    > > lulled into a false sense of security, one's own home does that... the
    > > fact that there are those who admit to serving room temperature salads
    > > proves they have unsanitary food handing practices... leafy produce is
    > > highly perishable. All produce in Italy shoiuld be regarded as highly
    > > suspect, after all they do use raw human excretia as fertilizer
    > > (fact), and 'talians rarely bathe (fact).

    >
    > sheldon is a psycho (fact) who posts a lot of rubbish (fact).
    >



    So is this the end of the thread then, blake...???


    --
    Best
    Greg

    " I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
    we are some
    kind of comedy team turns my stomach."
    - "cybercat" to me on rec.food.cooking



  13. #13
    kilikini Guest

    Default Re: Did you know?...

    Goomba wrote:
    >>

    > And yet I've never EVER gotten sick from eating less than cold greens.
    > Go figure?
    > We're not talking hot and wilted here...I'm talking about a salad
    > prepared immediately before eating dinner, but since we often eat our
    > salad after the main course it has sat on the counter waiting for
    > dressing at the last minute. It has NOT been put into the fridge to
    > wait serving and get cold. Cold takes away taste.
    > Sort of like letting cheese come up to temp before serving it. It
    > *tastes* better!


    We do the same, Goomba, and we've never gotten sick.

    kili



  14. #14
    Giusi Guest

    Default Re: Did you know?...

    "Goomba" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > Sheldon wrote:
    >> sf wrote:
    >>> Goomba wrote:
    >>>
    >>>> I personally think green salads taste better if at room temp rather
    >>>> than
    >>>> chilled (ugh!).... YMMV.
    >>> I prefer cool greens. ?Unfortunately for me, they warm up by the time
    >>> they're served.

    >>
    >> Chilled are far safer... once greens are torn/sliced the bacteria
    >> level rises very rapidly at the open wounds... never accept salads
    >> kept at room temperature from any restaurant, be especially alert at
    >> salad bars. All uncooked foods should be considered especially
    >> dangerous, but most especially those that are prepared with much
    >> handling, like salads... greens have a very high degree of surface
    >> area for harboring bacteria... when foraging the salad bar it's best
    >> to pass on the tossed greens, choose pickled instead, like slaws and
    >> beans, pass up the onions too.
    >>

    > And yet I've never EVER gotten sick from eating less than cold greens. Go
    > figure?
    > We're not talking hot and wilted here...I'm talking about a salad prepared
    > immediately before eating dinner, but since we often eat our salad after
    > the main course it has sat on the counter waiting for dressing at the last
    > minute. It has NOT been put into the fridge to wait serving and get cold.
    > Cold takes away taste.
    > Sort of like letting cheese come up to temp before serving it. It *tastes*
    > better!


    Most of us live in worlds far less dangerous than his. Absolutely no
    authority claims that cleaned salad greens become dangerous if not chilled.
    The USA is the only place where all this non-essential chilling is thought
    of.

    I think pesticide residues are more a problem than germs. We wash using
    argilla verde or green clay to get rid of them... except our neighborhood
    garden don't use pesticides, either. Og course since I live in Italy I will
    be forced to go outside and poo on my lettuces. Who knew? I'll have to
    get up 30 minutes earlier everyday.



  15. #15
    Dimitri Guest

    Default Re: Did you know?...


    "Goomba" <[email protected]> wrote in message
    news:[email protected]..
    > Sheldon wrote:
    >> sf wrote:
    >>> Goomba wrote:
    >>>
    >>>> I personally think green salads taste better if at room temp rather
    >>>> than
    >>>> chilled (ugh!).... YMMV.
    >>> I prefer cool greens. �Unfortunately for me, they warm up by the time
    >>> they're served.

    >>
    >> Chilled are far safer... once greens are torn/sliced the bacteria
    >> level rises very rapidly at the open wounds... never accept salads
    >> kept at room temperature from any restaurant, be especially alert at
    >> salad bars. All uncooked foods should be considered especially
    >> dangerous, but most especially those that are prepared with much
    >> handling, like salads... greens have a very high degree of surface
    >> area for harboring bacteria... when foraging the salad bar it's best
    >> to pass on the tossed greens, choose pickled instead, like slaws and
    >> beans, pass up the onions too.
    >>

    > And yet I've never EVER gotten sick from eating less than cold greens. Go
    > figure?


    No uncooked spinach in your salad I'll bet,

    Dimitri

    http://www.npr.org/templates/story/s...toryId=6104414

    As many as 20 people may have touched your produce before you did, so make
    sure you wash all fruits and vegetables -- even those with peels and rinds.
    Getty Images © 2006


    Precut Fruit and Vegetables

    WHAT THE EXPERTS SAY:

    Feist says to make sure that the produce has been pre-washed. "If you're not
    sure," she says. "You can always wash it again."

    Also make sure precut fruit and veggies have been refrigerated properly.

    "Cut products release cell juices," LaBorde says. "If there are bacteria
    present, there's more food for them."


  16. #16
    Goomba Guest

    Default Re: Did you know?...

    Dimitri wrote:

    >> And yet I've never EVER gotten sick from eating less than cold greens.
    >> Go figure?

    >
    > No uncooked spinach in your salad I'll bet,
    >
    > Dimitri


    Sure at times we eat spinach salads too.


    > http://www.npr.org/templates/story/s...toryId=6104414
    >
    > As many as 20 people may have touched your produce before you did, so
    > make sure you wash all fruits and vegetables -- even those with peels
    > and rinds.
    >

    That's why I wash my veggies before making salad.


  17. #17
    maxine in ri Guest

    Default Re: Did you know?...

    On Aug 21, 10:04 am, Sheldon <PENMAR...@aol.com> wrote:

    > Room temperature salads are *equally* as dangerous at home as at
    > restaurants... often more risky at home because people are generally
    > much more lax regarding safe food handling at home as they are often
    > lulled into a false sense of security, one's own home does that... the
    > fact that there are those who admit to serving room temperature salads
    > proves they have unsanitary food handing practices... leafy produce is
    > highly perishable.


    Except that most of the time, a home-made salad, from scratch, not
    bagged
    lettuce, won't sit around long enough to incubate the bacteria.

    I suppose some salads might sit around, say, at a big party or taken
    along on a picnic, but the majority of the time, that's not the issue.

    maxine in ri

  18. #18
    ChattyCathy Guest

    Default Re: Did you know?...

    Gregory Morrow wrote:
    >
    >
    > So is this the end of the thread then, blake...???


    Yes
    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...

  19. #19
    Sheldon Guest

    Default Re: Did you know?...

    maxine wrote:
    > Sheldon wrote:
    >
    > > Room temperature salads are *equally* as dangerous at home as at
    > > restaurants... often more risky at home because people are generally
    > > much more lax regarding safe food handling at home as they are often
    > > lulled into a false sense of security, one's own home does that... the
    > > fact that there are those who admit to serving room temperature salads
    > > proves they have unsanitary food handing practices... leafy produce is
    > > highly perishable.

    >
    > Except that most of the time, a home-made salad, from scratch, not
    > bagged
    > lettuce, won't sit around long enough to incubate the bacteria.


    Perhaps if one eats alone and eats just salad, but logically when one
    prepares dinner for a family/group the salad would be prepared
    somewhat in advance... and if one wanted it at room temperature it
    would need to sit out. But normal people would put the salad into the
    fridge while working on the rest of the meal... I don't think too many
    people finish preparing the meal and then first start preparing the
    salad... leaving the other dishes sit out would be even worse. But
    then again no one has defined what's a salad... perhaps some simply
    rip up a head of iceberg, hack up a tomato, and call that a salad, and
    in fact that's the typical dinner salad served at 'talian
    restaurants... otherwise fancier would be an antipast and I've never
    seen that served other than chilled and that rarely contains leaves
    other than garnish. When i prepare a garden salad it could easily
    contain upward of twent ingredients, could easily take me an hour or
    two to prepare... I make enough as though a large family were
    eating... I acidulate and keep it in the fridge for up to three days.

    Temperature is relative, perhaps one needs to define *what*
    temperature... I imagine 'talians mean rectal. Of course one can do
    whatever at home (and folks do) but if a restaurant served
    unrefrigerated salad (garden or fruit) the health department would
    cite them. Produce is the most frequent source of salmonella... I
    guess 'talians don't read the papers or even listen to the news. And
    guess what, everyone, with no exceptions whatsoever, who eats
    regularly contracts food poisoning regularly, albiet mighty mild most
    times but everyone gets food poisoning on a regular basis, that's how
    one builds up immunity... 'talians, because of their typical food
    handling habits (filthy), just have a much higher exposure rate so
    have a much higher immunity. Greasy Giusi I suspect walks around with
    a perpetual case of the ****s, she'd feel lost otherwise.




  20. #20
    Steve Pope Guest

    Default Re: Did you know?...

    Sheldon <[email protected]> wrote:

    >Perhaps if one eats alone and eats just salad, but logically when one
    >prepares dinner for a family/group the salad would be prepared
    >somewhat in advance... and if one wanted it at room temperature it
    >would need to sit out. But normal people would put the salad into the
    >fridge while working on the rest of the meal... I don't think too many
    >people finish preparing the meal and then first start preparing the
    >salad... leaving the other dishes sit out would be even worse.


    I've learned to make the salad first, before doing any other prep.
    (Unless there is something really lengthy involved for some other
    course.)

    I have seen too many people prepare an entire dinner, then at the
    last minute say "Oh! I need to make a salad!" delaying everything
    by 15 minutes, after which point all the other food has gone
    suboptimal.

    Steve

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