SC - What's cooking at the Tabard?

[James L. Matterer]

Thanks bear - that sounds about right !  Thanks for rescuing my failing
memory!

k.

> -----Original Message-----
> From:	Decker, Terry D. [SMTP:TerryD at Health.State.OK.US]
> Sent:	Monday, May 24, 1999 4:38 PM
> To:	'sca-cooks at Ansteorra.ORG'
> Subject:	RE: SC - RE: Rice
> 
> > >  this seems pretty weird. What could
> > > withstand 15-20 minutes of boiling?
> > > 
> > 	As I recall it is not neccessarily something that has survived,
> > (because I agree about the boiling) but that rice is particularily prone
> > to
> > getting this particular bug AFTERWARD - and it has something to do with
> > the
> > way this rice is processed - leaving lots of loose starch on each grain
> > >  Also, since one of the hallmarks of
> > > Japanese cooking is "It was hot once." they've had centuries of
> letting
> > > the stuff lay about unrefrigerated. 
> > 
> > > I've never noticed any problem with even un-sushi-vinegared rice
> > > balls at room temp for an afternoon. 
> > 	No - for a short while, no, but my understanding of the original
> > request was for a something to be stored in a cooler (presumably the
> > american equivalent of my English coldbox) for possibly a couple of
> days.
> > 
> > 
> > 	karin
> > 
> I think you are talking about Bacillus cereus.  It is a fairly common
> bacteria, to which most people are resistant at normal concentrations.
> There appear to be several different strains, some more pathological than
> others.
> 
> The problem is it infects cooked cereals, has a fast reproduction time,
> and
> produces a heat resistant toxin.  The effective reproduction temperature
> is
> from below 40 degrees F to around 130-140 degrees F.  The bacteria is
> aerobic.
> 
> Onset is one to six hours.  Symptoms are abdominal pain, vomiting and
> diarrhea.
> 
> Bear  
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