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past due date, frozen too long, not eaten on day of defrost, kept for another day - well you seem to be giving yourself a good opportunity to get food poisoning!
though rareish pork
I have only one thing to say. Trichinosis http://en.wikipedia.org/wiki/Trichinosis
The MADCOW cant be cooked out anyway?
Another lovely thing to remember os Botulism, as the toxin survives cooking in most cases.
CZARCAR: You are playing with something that is very dangerous. You may get away with it for a time but, sooner or later, you are going to wind up as a very sick or dead man. Please quit doing that. Thanks for comments. Joe L. Ogan
i almost think i fried the nasty smell out of that chicken & maybe that indicates the bugs are dead?
This whole thread is weird.The simple fact it that bad food smells bad because it's bad for you.Cooking it might kill the bugs, but won't reliably destroy the toxins.Why take the risk?
I think the food poisoning thing is overrated.
Quote from: CliffordK on 16/05/2011 21:32:55I think the food poisoning thing is overrated.Easy for you to say! I was "struck down" for about two weeks after eating a burger at Jack-in-the-Box in the early eighties. It turned out I was not alone. Sadly, by the time I found out the likely cause, it was too late to do anything about it.
Quote from: CZARCAR on 24/05/2011 20:27:40http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html yummmmmmSounds delicious, but I wouldn't eat one of those if it were left to rot before being cooked to such a low temperature.
Quote from: JP on 25/05/2011 04:22:10Quote from: CZARCAR on 24/05/2011 20:27:40http://www.huffingtonpost.com/2011/05/24/pork-cooking-temperature-usda-145-degrees_n_866066.html yummmmmmSounds delicious, but I wouldn't eat one of those if it were left to rot before being cooked to such a low temperature.Have you tried Prosciutto Crudo?Well... not rotten... but....
That site refers to well reared fresh pork; it hasn't a lot to do with this thread.