Thread So is this better or worse? Organic?

i would imagine playing soccer next to a sewage treatment facility would be pretty damn awful as well.
 
maplesyrup said:
i would imagine playing soccer next to a sewage treatment facility would be pretty damn awful as well.
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A mile or two up the road is a poop plant... I think it's a water treatment facility. Sucks for the people that live in that area. During certain times of the day it smells like drools bathroom.
 
shamwow said:
I used to play soccer on a field near a chicken farm and god help you if the wind blew the wrong way
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Strange, I used to play soccer next to a paper pulp processing plant. The two main chemicals they use are sulfur disfulide and chlorine. People would get woozy/nauseated when it vented.
 
I used to have an office next door to a company that made food additives. Whenever they made the Roast Chicken flavouring for crisps the whole area stunk like dog crap.
 
ZRH said:
You should treat all meat like it has salmonella until you cook it.
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yep. For me, the difference is, there's greater likelyhood of 'free range' animals actually carrying it. You can cook it all to 160 & think you're fine, but the meat was
-cut with a knife
-on a cutting board
-on a counter
-using your hands
-scraps tossed in the garbage
-utensils are washed in a sink (under 160)

the risks from cross contamination - regardless of the temp you cook the meat to - is too great to risk.

The statement one is really making when specifically choosing free range is that it's worth the personal risk for you, your family, and guests for the animal you're about to eat to be raised "with access to' the outside. For me, it isn't.
 
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Amstel said:
yep. For me, the difference is, there's greater likelyhood of 'free range' animals actually carrying it. You can cook it all to 160 & think you're fine, but the meat was
-cut with a knife
-on a cutting board
-on a counter
-using your hands
-scraps tossed in the garbage
-utensils are washed in a sink (under 160)

the risks from cross contamination - regardless of the temp you cook the meat to - is too great to risk.

The statement one is really making when specifically choosing free range is that it's worth the personal risk for you, your family, and guests for the animal you're about to eat to be raised "with access to' the outside. For me, it isn't.
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You'd never be able to prepare kosher meal if you cant keep that shit straight. It's not super hard to wash your hands, and the cutting board, and not use sponges. Temperature is irrelevant with antibacterial cleaners.
 
Amstel said:
yep. For me, the difference is, there's greater likelyhood of 'free range' animals actually carrying it. You can cook it all to 160 & think you're fine, but the meat was
-The statement one is really making when specifically choosing free range is that it's worth the personal risk for you, your family, and guests for the animal you're about to eat to be raised "with access to' the outside. For me, it isn't.
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You've heard of how many bird flu outbreaks in the western world?
 
Neither has it surfaced over anywhere civilised. Bird flu is old news. If you're4 still worried about that then I suggest you also worry about bubonic plague and smallpox. Free range birds are far less likely to carry most diseases than birds kept in close confinement with others and frankly, bird flu isn;t something I'm worried about.
 
eesh said:
Neither has it surfaced over anywhere civilised. Bird flu is old news. If you're4 still worried about that then I suggest you also worry about bubonic plague and smallpox. Free range birds are far less likely to carry most diseases than birds kept in close confinement with others and frankly, bird flu isn;t something I'm worried about.
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An old buzzard like you is probably immune anyways
 
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