Comments on: Chicken, With A Little Extra http://mattbites.com/2006/12/21/chicken-with-a-little-extra/ Food, Drink, and Everything Inbetween Wed, 16 May 2012 00:18:52 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Owen http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4516 Owen Thu, 04 Jan 2007 23:12:59 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4516 Matt - some medical info - if anything that 83% figure is a DROP - it used to be over 90% I believe (for salmonella anyway). Plus in chickie poos salmonela is a sexually transmitted disease - I kid you not - so it is not going away any time soon - not with that rate of exposure. This is also why you really shouldn't eat raw egg anymore. It also explains why an organic chicken has it at the same rate. Matt – some medical info – if anything that 83% figure is a DROP – it used to be over 90% I believe (for salmonella anyway). Plus in chickie poos salmonela is a sexually transmitted disease – I kid you not – so it is not going away any time soon – not with that rate of exposure. This is also why you really shouldn’t eat raw egg anymore. It also explains why an organic chicken has it at the same rate.

]]> By: Tony Clark http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4517 Tony Clark Fri, 22 Dec 2006 13:37:52 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4517 I thought that I was the only one that obsessed over poultry;) It's like the Anal Retentive Chef (Phil Hartman) on SNL back in the 90's that triple bagged the scraps after prep. BTW, Happy Holiday's to you and yours. TC I thought that I was the only one that obsessed over poultry;) It’s like the Anal Retentive Chef (Phil Hartman) on SNL back in the 90′s that triple bagged the scraps after prep.

BTW, Happy Holiday’s to you and yours.

TC

]]> By: Anita http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4518 Anita Thu, 21 Dec 2006 18:12:35 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4518 In the whiney words of Alton Brown: "Wash those chicken-y hands!" I'll admit that I am obsessive about storage, but less so about prep and immediate cleanup. 83% is a number to reckon with... I resolve to do better. In the whiney words of Alton Brown: “Wash those chicken-y hands!”

I’ll admit that I am obsessive about storage, but less so about prep and immediate cleanup. 83% is a number to reckon with… I resolve to do better.

]]> By: matt http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4519 matt Thu, 21 Dec 2006 17:16:17 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4519 S'Kat, I just fell out of my chair laughing!!!!!!!!! Poultry Poke. LOVE IT! S’Kat, I just fell out of my chair laughing!!!!!!!!!

Poultry Poke. LOVE IT!

]]> By: s'kat http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4520 s'kat Thu, 21 Dec 2006 17:11:25 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4520 So you'll still be sharing your poultry poke, right? So you’ll still be sharing your poultry poke, right?

]]> By: s'kat http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-5167 s'kat Thu, 21 Dec 2006 17:11:25 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-5167 So you'll still be sharing your poultry poke, right? So you’ll still be sharing your poultry poke, right?

]]> By: David http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4521 David Thu, 21 Dec 2006 16:40:09 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4521 "...in my 20's when I was a healthy, strapping young Latin stud." I've been clicking around on your site, Matt. But I can't find where those photos are for sale? Will search the net... “…in my 20′s when I was a healthy, strapping young Latin stud.”

I’ve been clicking around on your site, Matt.
But I can’t find where those photos are for sale?

Will search the net…

]]> By: Kevin http://mattbites.com/2006/12/21/chicken-with-a-little-extra/comment-page-1/#comment-4522 Kevin Thu, 21 Dec 2006 16:37:41 +0000 http://new.mattbites.com/2006/12/21/chicken-with-a-little-extra/#comment-4522 Sadly, this is SUCH a needed post. There is so much confusion about proper cooking and handling of poultry. In the last few months I've heard contradictory info about washing uncooked chicken vs. not washing. I learned recently (via David) that The US Food Safety and Inspection Service no longer recommends washing your birds prior to cooking! As David said, apparently people were splattering the water around and spreading the yucko stuff (and then must have been licking their sponges or something). I have always, and will continue to, thoroughly clean and dry my birdies before setting fire to them. Also, there are some chefs who now actually prefer to serve chicken just slightly underdone. They claim it's safe. I want to know how they are so sure, especially after hearing the statistics you quoted above. I agree that most people overcook chicken, but I'm really squeamish about serving it at all pinkish in the depths of the meat. Besides the health issue, the texture of undercooked chicken really makes my toes curl (not in the good way). And don't worry Matt, your site will always be a warm, feel-good joint. No alarmist environment will ever settle in here. Sadly, this is SUCH a needed post. There is so much confusion about proper cooking and handling of poultry.

In the last few months I’ve heard contradictory info about washing uncooked chicken vs. not washing. I learned recently (via David) that The US Food Safety and Inspection Service no longer recommends washing your birds prior to cooking! As David said, apparently people were splattering the water around and spreading the yucko stuff (and then must have been licking their sponges or something). I have always, and will continue to, thoroughly clean and dry my birdies before setting fire to them.

Also, there are some chefs who now actually prefer to serve chicken just slightly underdone. They claim it’s safe. I want to know how they are so sure, especially after hearing the statistics you quoted above. I agree that most people overcook chicken, but I’m really squeamish about serving it at all pinkish in the depths of the meat. Besides the health issue, the texture of undercooked chicken really makes my toes curl (not in the good way).

And don’t worry Matt, your site will always be a warm, feel-good joint. No alarmist environment will ever settle in here.

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