Guild lifer, this forum will most likely always be a part of my online life. But yes, being busy prevents too much posting. There's a few others I haven't seen in a while, too. Killdeer comes to mind.
I heard Joe's "active" on Facebook, I think there's probably good reason for it given his varied interests like woodworking and photography.
Gotta admit there've been periods where I myself see a lot of "the same old stuff" and can understand why some drift away, but I think of it as being like newspapers: one day in the '80's I thought to myself, yeesh, I've seen this topic before, and then it hit me that yep, the editor really
does rotate topics and themes on a cyclical basis, although generally each year provides opportunities for "new twists".
Pretty much the same thing here.
I love both of these!! The chicken feet, even just salted and steamed, has been a childhood favorite. To me it just tastes like chicken skin. Same with pig's feet - it just takes like pig skin and fat, a.k.a. bacon, but without the curing.
I have to admit that I'm still willing to allow for the possibility neither one of 'em was properly washed before cooking: both of 'em came from the same source each time (Chicken feet from a Fremont restaurant, pigs' feet from a Brazilian lady, served with red beans and rice.)
Anyway I just wonder if they require something like a long pre-soak maybe even with vinegar or maybe brining to leach out something like minerals that may have permeated the flesh from constant contact with the ground?
Mad cow!
When I was in Ethiopia, restaurants served raw ground beef as one of the main dishes. The folks there advised against getting it - something about my stomach not being able to handle whatever germs were in it. For them, they grew up eating it and probably have built a resistance to whatever bugs the raw beef carries.
Undoubtedly. I actually first heard of it when some co-workers brought it to a potluck way back in the '80s'.
I was primarily concerned about the e. coli issue which was already known at the time.
Amazingly to this day I still run into people who are unaware of the danger of cross-contamination when they put their cooked chicken back on the unwashed palte the raw chicken was on.
And BTW did you know wooden cutting boards have natural antiseptic properties and are thus safer than plastic ones?
Some folks think it's the tannins or other natural acidity.
I myself still play it double safe though and use different boards for veggies and meat (which is rare enough these days, so to speak. :smile: )