Out of the Blue

Well, I expected this to be an early update because we were to travel today, but it's turning out late because I got sick. MrsBlue took off yesterday to prepare for our trip to Atlanta to visit her mom, so we took advantage and hit a local joint for lunch. I had what was the very best hamburger I've had in a long time: At least until the middle of the night, when it announced its sudden departure. So I ended up taking the porcelain bus on an extended drive. I kept trying to park it in the depot, but to paraphrase Kramer, the hamburger kept ringing the bell! I'm okay now, but it was bad enough that there was no way we'd risk me trying to fly like this, so we had to pull a last-minute cancellation. This is a big disappointment, since we had already done all the planning and preparation, and all we had to do today was execute. When it comes time to reschedule, it's going to be like starting over. Oh well, at least I've recovered quickly. At one point it was like when you promise to quit drinking because of a hangover. I was repeatedly throwing up while vowing to never eat food again.

Upchucked Round-up
Thanks Ant and Neutronbeam.

Breakfast Link

Story

Science
Thanks Max.

Follow-up

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13.
 
Re: OotB: Called in sick
Feb 24, 2024, 11:54
13.
Re: OotB: Called in sick Feb 24, 2024, 11:54
Feb 24, 2024, 11:54
 
Thanks to poor farming and slaughtering techniques along with the overuse of antibiotics, rare/medium rare ground beef is a thing of the past.

The USDA recommends not eating undercooked ground beef.
To be sure all bacteria are destroyed cook hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.

EHS-Net (cdc.gov) found that many restaurants prepare and cook beef in ways that could lead to undercooking or cross contamination.

Ground beef cooking temperature
Eight in ten managers said their workers do not always take a final temperature of hamburgers with a thermometer.

Many managers said their workers always or often check if hamburgers are ready in ways other than using a thermometer. They check

the color of the hamburger.
how the hamburger looks.
how the hamburger feels.

About one in ten hamburgers were undercooked (cooked to less than 155°F).

Cross contamination
In many restaurants, workers were seen preparing raw ground beef in a way that could lead to cross contamination. Workers

Did not wash their hands in between touching raw ground beef and touching other foods (six in ten restaurants).
Used the same utensil on raw ground beef and other foods without washing in between (one in three restaurants).
Used the same utensil on raw ground beef and cooked ground beef (without washing in between) (four in ten restaurants).
Wiped their hands on cloths/aprons after touching raw ground beef (4 in 10 restaurants).

In over half of restaurants, workers were seen doing two or more of these things that could lead to cross contamination.
"I expect death to be nothingness and by removing from me all possible fears of death, I am thankful to atheism." Isaac Asimov
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Re: OotB: Called in sick
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