Manny's primitives discuss Cloroxing meat

[franksolich]

http://jackpineradicals.com/groups/jackpine-radical-cooking/forum/topic/advice-needed-on-use-by-or-freeze-dates/

Oh my.

Jan Boehmermann    (1475 posts)    December 28, 2016 at 4:34 am
 
Advice needed on "use by or freeze" dates

My local grocery’s meat department often has killer deals on  meat approaching the “use by or freeze by” date.  I’m fine with these and often grab a bargain.

But I’ve noticed that sometimes they are selling meat that is one day past the “use by” date.  Is this legal?  If so, is it safe to buy if you intend to use it immediately?

canoeist52     (99 posts)  (Reply to original post)    December 28, 2016 at 5:11 am
 
1. I wouln't buy it. I's rather eat bowls of rice than take THAT chance.

Sounds illegal to me…maybe bring it to the attention of the meat manager?

GZeusH     (677 posts)  (Reply to original post)    December 28, 2016 at 6:39 am
 
2. "Use by" dates are marketing, not law.

Depends on what kind of meat; ham, bacon, smoked turkey, other preserved meats, the “use by” date is worthless, as it will still be edible weeks later.  Solid pieces of meat (pork shoulder, roast, turkey breast) are next, because they have low surface area to volume or meat, meaning that not much bacterial growth.  Not nearly as much growth as ground beef, turkey, pork, whatever, where bacteria started growing as soon as it left the grinder.  In fact, that’s why we have problems with E.coli recalls: one piece of poorly cleaned and dressed beef ends up contaminating an entire vat of ground beef.

If you want to be safe about buying and using mark-down and past date meat, learn about the effective use of bleach.  Yes, that bottle of toxin in the laundry room.  It kills bacteria.  And not in a way that some mutation is going to figure out how to evade.  One teaspoon of bleach in a quart of water is a good sterilizing soak for any meat that was packaged days ago.  But that might not be enough to penetrate all of the exposed surface in a package of ground meat, so if you are wondering what to do with ground meat that is a little off, cook it well done and feed it to the chickens.

Back in the ’60s, there was an “alternative healer” (in Northern California, of course!) by the name of Hazel Parcells that advocated giving all of your food a Clorox bath: http://www.mairhill.com/the-clorox-bath/     While she ventured into some far-out alternatives, the basic chemistry of how bleach interacts with food is quite sound.  It kills bacteria, and more important , it also deactivates bacterial toxins by oxidizing them.  Most food poisoning is not caused by live bacteria, because you can also get it from cooked food.  It is caused by the toxins excreted by bacteria, most commonly Staphylococcus aureus (see CDC note here: https://www.cdc.gov/foodsafety/diseases/staphylococcal.html  ).  Staph toxin is a big molecule, that while heat and salt resistant, it is not resistant to strong oxidants like bleach.

At the store, I search out the packages of meat that are marked half-off because tomorrow is their sell-by date.  I usually cook it the same day, and rarely (like once every couple, three years) do I have problems.  I’ve had more problems with restaurants than with my own cooking.  To this day, I refer to the El Pollo Loco chain as El  Pollo Ptomaine.  And I can categorically say that I have NEVER had a problem with meat that took a 15-minute bleach soak.  It’s when I take a sniff and say “smells OK, I’ll just toss it in the pan” that I am taking a chance with my health.

[Ralph Wiggum]

Morons.  All of them.

[Karin]

I have no interest in doing that.

I checked out Manny's' cooking section to see if there was anything entertaining.  Not really, they're pretty normal with the food:

Hobbit709 (1068 posts)
(Reply to original post)   December 28, 2016 at 2:17 pm
 Donor
2. Looks like BBQ beef ribs and sausage.
Finished cutting up a rib roast that was on sale for $7.99/lb. Got 9 nice looking ribeyes for the freezer and a rack of 4 ribs. Can’t beat all-natural beef ribeyes for that price. Still got two links of green chile pork sausage in the fridge.  Grill those with the ribs and some potato salad on the side.

   That's fine.

NJCher's a regular contributor, so there might be something.  For example, she made a revolting salad:

NJCher (1088 posts)
December 27, 2016 at 12:53 pm
 Donor
What's for Dinner, Tues., Dec. 27, 2016
Barbecued pork center cub ribs.  (So far so good)
Kale salad.  It has chopped Brussels sprouts and lacinato kale. The dressing is called “creamy tahini-maple dressing.

Good Lord no. 


Somebody made chick pea soup.  It doesn't look half bad in the picture, but I absolutely loathe chickpeas.  They have a texture like little turds. 


That Cher is such a two timer.  I thought the DUmmies and Jippers were mortal enemies.  She's posting her stuff at both.  For example, that broccoli and shrimp pizza. 

[Carl]

Oh God no.

[FunkyZero]

I would suggest an process for the same method.
Simply cook the meat, regardless what it smells like. Then, drink the bleach to kill all the bacteria.
Trust me, it'll work better

[Karin]

^^ With a Windex martini to go with! 

[SVPete]

So, that is how DIY Pink Slime is created?

[BattleHymn]

A bleach and ammonia solution also works great for cleaning crusty old steaks up to look good as new!