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The World's Deadliest Thing

the-angry-chef.com

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Re: The World's Deadliest Thing

#111

Post by traceroute66 »

raverbashing wrote: post #109
urthor wrote: post #105

Earlier quoted context omitted.

Isn't practically everything you see in a fish market flash frozen anyway? Afaik there's very little fresh fish going around, period. It's all frozen on the boat.

We hope so! Flash freezing kills parasites (Sure, it's not an issue if you cook it thoroughly before consumption, but still)

> We hope so! Flash freezing kills parasites

It depends where you are.

If you are in a Western country, then yes, "sashimi grade fish" equals "frozen".

If you are in Japan, then no.

Its all to do with the understanding of fish and its handling.

In the West its all commoditised, quantity over quality.

In Japan, they have a deeply rooted fish culture, a focus on quality and are obsessive over food hygiene.

So in Japan your sushi won't be pre-frozen, but it will have been meticulously inspected and prepared.

Fun fact, salmon sushi/sashimi is a Western thing. The Japanese don't eat it because the parasite risk in Salmon is so much higher than any other fish.

Personally, having visited Japan a number of times, I will not eat sushi or sashimi outside of Japan any more.

Re: The World's Deadliest Thing

#112

Post by bjackman »

traceroute66 wrote: post #94
Stratoscope wrote: post #35

Pop quiz! Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. One reason is that the sealed pouch keeps oxygen out. Have you wondered why it says "remove all packaging before defrosting"? And ignored that advice like I did for many years? After all, the fish seems to defrost just fin…

> Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. Eeew. No. Call me old-fashioned but I believe in this thing called seasonality. I only buy fish that is in season, not farmed, and that is genuinely fresh from reputable suppliers, not supermarket "fresh". Nice clear bright eyes,…

I don't eat fish, but I have heard that when modern flash freezing is done properly, you cannot tell the difference from actual fresh.

Re: The World's Deadliest Thing

#113

Post by traceroute66 »

Stratoscope wrote: post #102
traceroute66 wrote: post #94

Earlier quoted context omitted.

> Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. Eeew. No. Call me old-fashioned but I believe in this thing called seasonality. I only buy fish that is in season, not farmed, and that is genuinely fresh from reputable suppliers, not supermarket "fresh". Nice clear bright eyes,…

Photographers have a saying: The best camera is the one you have with you. I have a really nice camera with some excellent lenses, but my recent photos that I'm most proud of and enjoy the most were taken with my Galaxy Note 8, a several-year-old smartphone. Of course the kind of fresh fish you're talking about is far superior to the Costco bag of sockeye salmon I have in the freezer. But sometimes, it's getting near…

> American cheese on fish is gross

American cheese is gross full stop. ;-)

As is American chocolate.

Re: The World's Deadliest Thing

#114

Post by IntrepidWorm »

swiftcoder wrote: post #83
AussieWog93 wrote: post #73

Earlier quoted context omitted.

Any people from developing countries reading this thread? What are your thoughts when you hear Westerners talking about the danger of leaving a meat out of the fridge for a couple of hours and stuff like that?

As long as it’s not vacuum sealed, you can leave it on the counter all day. Even in the west we defrost meat this way :)

Ahhh... Don't tell the health department. :)

Re: The World's Deadliest Thing

#115

Post by ben_w »

sva_ wrote: post #104

> To combat botulism in canned foods, it is necessary for all parts of the sealed can to reach an internal temperature of 121C, as this is sufficient to destroy botulinum spores, leaving the contents of the can free from the potential for bacterial growth*. [...] > In this way, Clostridium Botulinum shapes our modern food system. It is why canned foods have a burnt, metallic taste [...] This seems to suggest that can…

Wikipedia says BPA has a melting point of 158-159 C, though I don’t anything (not even the name) about whatever chemical will replace BPA now BPA is regarded as an endocrine disruptor.

Re: The World's Deadliest Thing

#116

Post by superzamp »

Stratoscope wrote: post #35

Pop quiz! Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. One reason is that the sealed pouch keeps oxygen out. Have you wondered why it says "remove all packaging before defrosting"? And ignored that advice like I did for many years? After all, the fish seems to defrost just fin…

So basically, is sous-vide cooking is a very bad idea?

Re: The World's Deadliest Thing

#117

Post by vanderZwan »

tasty_freeze wrote: post #32
sho wrote: post #26

> The lethal dose when consumed orally is around 30 billionths of a gram, which if you want a relatable comparison, is about the same as if you cut a single poppy seed into ten thousand equal pieces and ate one of them. It is an amount so tiny, it really doesn’t make sense. That's right - it makes no sense. How could such a small amount of anything do enough damage to shut down your entire body? According to wikipedi…

Wikipedia says "The estimated human lethal dose of type A toxin is 1.3–2.1 ng/kg intravenously or intramuscularly, 10–13 ng/kg when inhaled, or 1000 ng/kg when taken by mouth." https://en.wikipedia.org/wiki/Botulinum_toxin

> 10–13 ng/kg when inhaled

Well, that answers the poor "how would Saddam have gotten us to eat it?" joke in the article - disperse it as a cloud instead

Re: The World's Deadliest Thing

#118

Post by ReptileMan »

superzamp wrote: post #116
Stratoscope wrote: post #35

Pop quiz! Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. One reason is that the sealed pouch keeps oxygen out. Have you wondered why it says "remove all packaging before defrosting"? And ignored that advice like I did for many years? After all, the fish seems to defrost just fin…

So basically, is sous-vide cooking is a very bad idea?

No. Because you are in pasteurized temperatures. Practically always on the outside of the protein. And there are usually no spores inside the muscles

Re: The World's Deadliest Thing

#120

Post by go_elmo »

forty wrote: post #59
jandrese wrote: post #53

Earlier quoted context omitted.

Technically Botox is all natural. It's even vegan.

Is it? It feels like it exploit the hard work of those poor bacterias ;)

only eukaryotic species are defined as "animal" afaik, so this is another league. Not getting pregnant every month is also not considered abortion in regions where this is banned, right?
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