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Food Thread

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This page on Sous-Vide chicken explains why the USDA uses the 160 degree rule.

http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Basically it is based round bacterial survival rate at certain temperatures. At 165 degrees bacteria is killed in an instant. You can pasteurize chicken at 130 degrees, it just takes a long time. 

As long as the eggs reach a temperature threshold and is held at the temperature for a specific amount of time then it's perfectly safe to eat. 

 

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Speaking of the FDA, unrelated to eggs, thanks all for the recipes and recs, the FDA recommends against eating any kind of raw cookie dough. Two people got sick eating a store's raw cookie dough despite claims the process removes any food borne diseases.

http://www.grubstreet.com/2017/09/raw-cookie-dough-shop-do-sued-for-making-people-sick.html

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4 hours ago, iacas said:

My wife over-cooks the hell out of scrambled eggs.

Over-cooked eggs are no bueno.

4 hours ago, saevel25 said:

I do sometimes like a good hot sauce as well. 

Hot sauce is good. So is ketchup. Sometimes I'll use both.

4 hours ago, Mr. Desmond said:

As a Texan with college roommates from S Texas, I also learned to stir in chorizo and/or fried diced potatoes for ranch eggs

I never make omelettes. All my "omelettes" are scrambled where the egg is stirred into the other ingredients.

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2 minutes ago, billchao said:

I never make omelettes. All my "omelettes" are scrambled where the egg is stirred into the other ingredients.

I like a good thin skillet style omelette. The diner style has its place but I don’t prefer it.

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24 minutes ago, saevel25 said:

This page on Sous-Vide chicken explains why the USDA uses the 160 degree rule.

http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Basically it is based round bacterial survival rate at certain temperatures. At 165 degrees bacteria is killed in an instant. You can pasteurize chicken at 130 degrees, it just takes a long time. 

As long as the eggs reach a temperature threshold and is held at the temperature for a specific amount of time then it's perfectly safe to eat. 

That's true of any food. One of the big things is milk, because the pasteurization process destroys natural enzymes in milk that aid digestion.

As I understand it, the enzymes are preserved if milk is pasteurized at a lower temperature for a longer time, but it's more efficient for companies to mass produce bottles of milk by heating them up to 165°F for a couple of seconds so that's what they do.

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2 hours ago, billchao said:

I never make omelettes. All my "omelettes" are scrambled where the egg is stirred into the other ingredients.

It's not an omlette - you think South Texas ranch hands make omelettes? This is Texas - we just pour in other ingredients as the egg is finishing - small Tex-Mex places started it, now we have Torchy Tacos or some other franchise making scrambled eggs with brisket, jalepenos, onions and cheese on a flower tortilla. It's a soft taco with scrambled eggs and other goodies.

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3 minutes ago, Mr. Desmond said:

It's not an omlette - you think South Texas ranch hands make omelettes? This is Texas - we just pour in other ingredients as the egg is finishing - small Tex-Mex places started it, now we have Torchy Tacos or some other franchise making scrambled eggs with brisket, jalepenos, onions and cheese on a flower tortilla. It's a soft taco with scrambled eggs and other goodies.

Relax, hombre. I didn't say you made omelettes. I said I cook my eggs similar to what you do.

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42 minutes ago, Mr. Desmond said:

It's not an omlette - you think South Texas ranch hands make omelettes? This is Texas - we just pour in other ingredients as the egg is finishing - small Tex-Mex places started it, now we have Torchy Tacos or some other franchise making scrambled eggs with brisket, jalepenos, onions and cheese on a flower tortilla. It's a soft taco with scrambled eggs and other goodies.

The food in Texas is second to none IMO. The BBQ & Tex-Mex is incredible. 

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5 hours ago, billchao said:

Relax, hombre. I didn't say you made omelettes. I said I cook my eggs similar to what you do.

I'm chill - thought it was funny ... omelette v soft taco - huevos con chorizo, although you could add sauteed onions, cheese, and jalapenos and have a tasty omelette with some pico de gallo on top.

5 hours ago, Kalnoky said:

The food in Texas is second to none IMO. The BBQ & Tex-Mex is incredible. 

It can be ... and after eating Tex-Mex in OK, I would think anything in Texas is second to none :-)

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Have tried all types of pizza, Otto's, the original main one in Portland, ME, makes some very good pizza. Original topping combos. Good crust. It was so good, finished it before thinking of taking a photo. Didn't even know about it just passed by and it looked good. Should do serendipitous finds more often but with big data, much rarer nowadays. 

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On 9/24/2017 at 5:06 PM, Kalnoky said:

The food in Texas is second to none IMO. The BBQ & Tex-Mex is incredible. 

Now there's 2 words you seldom find in the same sentence together, "Tex-Mex" and "incredible"!

;-) 

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29 minutes ago, nevets88 said:

If this works for you, awesome. I'll just keep doing it the old fashioned way.

 

She lost me at "make sure you add 'ies' at the end, it makes it cute."

Plus, no spoon or knife to lick after making a peanut butter sandwich is blasphemy. 

Then again I don't consider spending extra time out of my day to make an already easy task more convenient worth pursuing. Maybe if I had to make a few dozen sandwiches at a time, but for one or two sandiches once in a while, this wouldn't save me any time at all and the "slices" would take up valuable space in my freezer.

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