[Sca-cooks] food safe temperature

[Bill Fisher]

On Mon, 20 Dec 2004 10:47:07 -0500, Lonnie D. Harvel <ldh at ece.gatech.edu> wrote:
> 
> Ok, ok... now I am getting confused. Let me see if I understand...
> 
>    1. Fill a clean soda bottle with water and freeze it
>    2. Put it in a ziploc freezer bag with salt
>    3. Put that in a bowl of ice
>    4. Put the bowl of ice in the sink with running water
>    5. Pull that out and put it in an ice chest with trivets
>    6. Put the ice chest on the cement floor of the garage
>    7. Surround it all with racoon traps
>    8. Sit down with a glass of Bailey's while the ham cools on the counter.
> 
> Did I miss anything? There was something about chilling warts, but I
> never figured that part out. ;)
> 
> Aoghann

Uhm, I think you missed melting something fast to something else,
and making beer from (or with) Boy Scouts.

Honestly, I think people are de-sensitized to the plight of the 
common food bacterium these days.  I mean, those little guys
need some love too.  

I think I break all of these rules on a regular basis....on the 
other hand, my sister throws out things that have been left
out for an hour or two.

I just came for the chips and salsa.

I'll join ya for some bailey's and bring the jameson's and 
coffee along as well :-)

Cadoc
-- 

"The 'Net is a waste of time, and that's exactly what's right about it" -
                                    - William Gibson