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U.S. wants the EU to accept chemical-washed chicken as part of trade deal

latimes.com

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Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#211

Post by hammock »

joecool1029 wrote: post #132
hammock wrote: post #117

Earlier quoted context omitted.

Tell me more about contacts and corneal staining. This comment is the first I've heard about it.

So the thing you need to know is there's 2 categories of soft contacts that are currently on the market. Hydrogels and Silicone Hydrogels (SiHy). The latter are newer and have become much more common as they are in theory healthier for the eye (they allow more oxygen to pass through). There's some drawbacks though in that the material isn't inherently wettable because silicone is hydrophobic by nature. This means it'…

Interesting. That link seems to say they aren't even really confident what staining is, it could just be the fluorescin dye binding to the eye. My friend wears Night & Day (SiHy) and rarely takes them out at night, replaces them maybe every 1-2 months. Mostly no issues or burning, although he did get a corneal ulcer one time, and he has seen increased neovascularization.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#212

Post by hammock »

loopback_device wrote: post #160
hammock wrote: post #119

Earlier quoted context omitted.

I might try that with meat that has started to go bad in my fridge. Seems like a good way to avoid waste.

Not sure if sarcasm or not, but please don't try that. You can use vinegar or other acidic marinades to prolong its edibility, but only before it has started to rot.

Cooking it would still sterilize whatever was rotting it, wouldn't it?

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#213

Post by anticensor »

Zenst wrote: post #175
anticensor wrote: post #155

Earlier quoted context omitted.

Turkey does best of all those, in regards to eggs: We have proper vaccination of chickens, eggs are not washed and eggs are always kept cold in stores (usually also at home).

Maybe, certainly prudent approach and many I know in the UK also store their eggs in the fridge, though can't say it's common to see them stored in a fridge in stores. Be nice to see some stats comparing that, though different countries have different ways of measuring stats and then culture of accessing such services. UK, it's free so people wont hesitate, USA - not free, be cases that ppl ride it out themselves, or…

> Turkey health stats

Your keyword is TÜİK; the statistics institute of Turkey.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#214

Post by tptacek »

magduf wrote: post #207
tptacek wrote: post #186

Earlier quoted context omitted.

Hershey's chocolate is pretty bad, and American cheese is barely cheese. But both have functional properties that make them desirable for some applications: it's difficult to make a truly good cheeseburger without American cheese because of its melting properties, for instance. That's also why people use it in grilled cheeses, although it's less essential there (swiss melts just fine on a sandwich, for instance), and…

>it's difficult to make a truly good cheeseburger without American cheese because of its melting properties, for instance Huh? On non-fast-food cheeseburgers, cheddar is typically the standard cheese, and swiss is also popular. One of the best burgers I ever ate had caramelized goat cheese (in Europe). I don't even know the last time I had American cheese (on a burger or anything else), and I'm pretty sure the cheese…

People like a lot of "burgers" that are barely burgers by the classic definition. Every once in awhile, I like a pub burger with all sorts of random stuff on it too. But those burgers are to "cheeseburgers" what Chicago pizza is to "pizza".

There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and probably a bunch of other destination burgers all use American, despite many of these places being sit-down establishments.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#215

Post by joecool1029 »

hammock wrote: post #211
joecool1029 wrote: post #132

Earlier quoted context omitted.

So the thing you need to know is there's 2 categories of soft contacts that are currently on the market. Hydrogels and Silicone Hydrogels (SiHy). The latter are newer and have become much more common as they are in theory healthier for the eye (they allow more oxygen to pass through). There's some drawbacks though in that the material isn't inherently wettable because silicone is hydrophobic by nature. This means it'…

Interesting. That link seems to say they aren't even really confident what staining is, it could just be the fluorescin dye binding to the eye. My friend wears Night & Day (SiHy) and rarely takes them out at night, replaces them maybe every 1-2 months. Mostly no issues or burning, although he did get a corneal ulcer one time, and he has seen increased neovascularization.

Correct, by no means am I claiming it's dangerous to use standard MPS, but I understand the mechanism of action with hydrogen peroxide better and it seems extremely effective. I wear Cooper Biofinity's and rarely take them out, aside from a minor abrasion that caused me not to be able to wear contacts for a month a couple years ago, they've been drama-free.

However, peroxide solution does have some big drawbacks. The better two-stage systems where you add a neutralizing solution to the peroxide when you're about to put the lenses back in I haven't been able to find in the US, and this is the safest gold standard (as you're leaving max disinfection power until right before you get them in your eyes). All that's sold are 1-step systems with a catalyst disk/ring at the bottom of a special case.

While I haven't had issues with the catalyst wearing off of the Clear Care cases, some of the other brands seem to not work as well and if the lens case is left in a sub-60F room, it will not neutralize in time. Honestly, this wasn't something on their documentation and if I wanted to be a pain about it I could probably put a consumer safety claim in. Putting un-neutralized peroxide solution in your eyes is a pretty traumatizing experience, worse than hot sauce. I don't recommend it!

EDIT: I'm not an optometrist/opthamologist, but I'll tell you how I got the background on this stuff: I did a project with some dude on IRC that was like the human bat, he had severe photophobia. We studied quite a bit about the characteristics of various contact lens technologies in preparation for our project. He wanted to acquire tinted contacts and vary the % of opacity. (I'm aware J&J is selling transitions contacts now and unsure of their efficacy but at the time the only options were extremely expensive traditional hydrogels.)

Long story short: We downloaded a bunch of patents and he built a small lab and dyed his own hydrogels using their patented processes. It was a neat and very illegal project, but he got his own sun contacts so he didn't have to live in his cave anymore and I got a ton of semi-useless knowledge.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#216

Post by magduf »

tptacek wrote: post #214
magduf wrote: post #207

Earlier quoted context omitted.

>it's difficult to make a truly good cheeseburger without American cheese because of its melting properties, for instance Huh? On non-fast-food cheeseburgers, cheddar is typically the standard cheese, and swiss is also popular. One of the best burgers I ever ate had caramelized goat cheese (in Europe). I don't even know the last time I had American cheese (on a burger or anything else), and I'm pretty sure the cheese…

People like a lot of "burgers" that are barely burgers by the classic definition. Every once in awhile, I like a pub burger with all sorts of random stuff on it too. But those burgers are to "cheeseburgers" what Chicago pizza is to "pizza". There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and prob…

>There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and probably a bunch of other destination burgers all use American, despite many of these places being sit-down establishments.

And what is that reason? We have Shake Shack here in DC, and the reason there is pretty obvious: Shake Shack is fast food. It's a tier higher than Five Guys, and two or three tiers higher than McDonald's, but it's still fast-food, and their burgers do not cost $12-15 like in nice restaurants, so of course they're going to use cheap cheese. As for those other places, I've never heard of them.

Maybe I'm just weird, because I generally consider fast food to be inedible, so I really don't pay much attention to chains like that. Shake Shack is probably the cheapest type of restaurant I would ever eat at, and that's pretty rare. I make enough money to eat good food.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#217

Post by tptacek »

magduf wrote: post #216
tptacek wrote: post #214

Earlier quoted context omitted.

People like a lot of "burgers" that are barely burgers by the classic definition. Every once in awhile, I like a pub burger with all sorts of random stuff on it too. But those burgers are to "cheeseburgers" what Chicago pizza is to "pizza". There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and prob…

>There is a reason that the nationally-famous burgers at Au Cheval in Chicago, Hog & Hominy in Memphis, Holeman & Fitch in Atlanta, Shake Shack in NYC, Husk in Charleston, and probably a bunch of other destination burgers all use American, despite many of these places being sit-down establishments. And what is that reason? We have Shake Shack here in DC, and the reason there is pretty obvious: Shake Shack is fast foo…

Shake Shack --- at least the original --- is an internationally recognized excellent burger. But leave it aside, if you want, as a chain. The other burgers are celebrity, destination burgers; "make arrangements well in advance to get them" burgers (though you can get Au Cheval's burger easily at Small Cheval now).

American cheese is the standard, at the high end and the low end, for burgers that aren't eaten with a knife and fork. The reason is that it has superior functional properties to other cheeses: it remains emulsified when melted, and easily melts completely.

At this point, I'd probably just send to you J. Kenji Lopez-Alt if you want to read more about the virtues of American cheese. It's useful stuff. Ironically, though, I'm here in the thread to talk it down as "cheese". It's a good product. It's not good cheese.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#218

Post by nottorp »

bluGill wrote: post #209
nottorp wrote: post #130

Earlier quoted context omitted.

Yoga mamas... why do you even bother mentioning them? However, it looks to me that an US organization talking about US produced food under the Trump administration is about as trustable as the FTC when talking about net neutrality or the FAA when talking about Boeing airplane safety.

"yoga mamas" comes from the grandparent post. Far too many people get their "facts" from their friends and repeat whatever they made up/heard without any critical thought. This isn't just Trump, I see at least as many liberals do that. A large part of the Trump-hate I see is from made up facts that have no basis in reality. (which isn't to saw Trump is good or honest, just that his opponents are doing the same thing…

The term 'liberals' always amuses me, being outside the US.

Looks to me you use it as 'those hippie commie bastards' while around where I am it means 'the (optionally center) right'.

Re: U.S. wants the EU to accept chemical-washed chicken as part of trade deal

#219

Post by loopback_device »

hammock wrote: post #212
loopback_device wrote: post #160

Earlier quoted context omitted.

Not sure if sarcasm or not, but please don't try that. You can use vinegar or other acidic marinades to prolong its edibility, but only before it has started to rot.

Cooking it would still sterilize whatever was rotting it, wouldn't it?

Yeah, but that does not necessarily make it edible again. Rotting is basically just all the little critters (bacteria, funghi) around us digesting it, which gradually turns the object in question into their output. That output can be toxic for us humans, and doesn't necessarily break down into digestable substances during cooking. I'm not very knowledgable on the topic and processes, so ymmv, but I wouldn't try it, food poisoning isn't very pleasant.
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