May I introduce the gentleman who's just opened the self-service department here. Mr…?
In advance of my upcoming complete ThermoWorks Thermapen review, I wanted to let you all know about a great sale on now until January 31st, 2011. The new splash-proof, super-fast Thermapen is on “Winter Inventory Reduction” sale now for $79US, regularly priced at $96US. Cheap shipping to Canada too.
This is a fantastic price!
Continue reading “Thermapen Sale!”
A while ago I stared a chart of internal ‘doneness’ temperatures for beef, pork, chicken, and fish. You can find the original post here.
In addition to several useful doneness temperatures, I’ve also included a very handy Celsius/Fahrenheit scale that you can use to convert from one temperature scale to another, that covers a range of -30°C to 370°C (-22°F to 700°F)! So I guess if your freezer goes lower than that, or your oven goes higher, you’re just out of luck.
There are probably countless reasons you could site for buying grass-fed (a.k.a. “naturally raised”) meat, but consider just this one: “Cattle that were fed grain had 106-fold more acid-resistant E. coli than cattle fed hay” (Grain Feeding and the Dissemination of Acid-Resistant Escherichia coli from Cattle Francisco Diez-Gonzalez, et al. Science 281, 1666 (1998); DOI: 10.1126/science.281.5383.1666).
Just in case you missed that, 106-fold = 1 million times the acid-resistant E. coli than cattle fed grass.
Chew on that for a while!
Bon Appetite,
Mr. Carnegie, Scavenger Gourmet