Thread: 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

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

"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.

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.

"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.

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

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).

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).

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

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!

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

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

"Goomba" <Goomba38[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.

"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."

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.

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

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...

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.

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