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#21
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On Mon, 30 Aug 2004 19:25:32 GMT, "Lorelei"
wrote: Syrup of ipecac was Karen Carpenter's favorite weight loss method. binge and puke. hth lori Saw an interesting video clip of two naked Japanese girls sat in a bath quaffing syrup of ipecac and barfing all over each other in turn. It was actually quite erotic, though in mitigation, I was *very* drunk and dosed on tranquilzers at the time and I can't remember if I casted one off or not. -- "Got any ****ing pogs, numbnuts?" - Avril Lavigne (upon being pelted with coins onstage) np: Nirvana - Lounge Act |
#22
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On Mon, 30 Aug 2004 19:25:32 GMT, "Lorelei"
wrote: Syrup of ipecac was Karen Carpenter's favorite weight loss method. binge and puke. hth lori Saw an interesting video clip of two naked Japanese girls sat in a bath quaffing syrup of ipecac and barfing all over each other in turn. It was actually quite erotic, though in mitigation, I was *very* drunk and dosed on tranquilzers at the time and I can't remember if I casted one off or not. -- "Got any ****ing pogs, numbnuts?" - Avril Lavigne (upon being pelted with coins onstage) np: Nirvana - Lounge Act |
#23
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You just reminded me of something my brother does. He calls it "the cat
test". If he thinks it's been in the fridge a little too long but still smells ok to him, he offers some to his 3 cats. If they won't eat it, he throws it out. Obviously, this only works with food that cats will eat like meats and cheeses, but he's never gotten sick from anything being in his fridge too long. :-) on 30 Aug 2004 14:57:30 -0700, (Dragon) wrote: Just a reminder that you can get food poisioning from food that doesn't smell off or bad in any way. All of the times I've suffered from food poisioning there was nothing aparently wrong with what I ate, so the smell test isn't particularly fool-proof. Better to date the food in your fridge and toss after a certain amount of time, no matter if it smells OK or not. ----- Bev |
#24
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You just reminded me of something my brother does. He calls it "the cat
test". If he thinks it's been in the fridge a little too long but still smells ok to him, he offers some to his 3 cats. If they won't eat it, he throws it out. Obviously, this only works with food that cats will eat like meats and cheeses, but he's never gotten sick from anything being in his fridge too long. :-) on 30 Aug 2004 14:57:30 -0700, (Dragon) wrote: Just a reminder that you can get food poisioning from food that doesn't smell off or bad in any way. All of the times I've suffered from food poisioning there was nothing aparently wrong with what I ate, so the smell test isn't particularly fool-proof. Better to date the food in your fridge and toss after a certain amount of time, no matter if it smells OK or not. ----- Bev |
#25
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Bob (this one) wrote:
They don't stop being bacteria just because the cheese is at a stage in its "spoilage" where you like it. They donut know they're making cheese; they think they're having dinner. I just wanted to interrupt Bob's excellent post to say that I really love the typo in the above sentence. :-) -- carla http://geekofalltrades.typepad.com/geek |
#26
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Bob (this one) wrote:
They don't stop being bacteria just because the cheese is at a stage in its "spoilage" where you like it. They donut know they're making cheese; they think they're having dinner. I just wanted to interrupt Bob's excellent post to say that I really love the typo in the above sentence. :-) -- carla http://geekofalltrades.typepad.com/geek |
#27
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carla wrote:
Bob (this one) wrote: They don't stop being bacteria just because the cheese is at a stage in its "spoilage" where you like it. They donut know they're making cheese; they think they're having dinner. I just wanted to interrupt Bob's excellent post to say that I really love the typo in the above sentence. :-) LOL Damn spell cheskers... Pastorio |
#28
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carla wrote:
Bob (this one) wrote: They don't stop being bacteria just because the cheese is at a stage in its "spoilage" where you like it. They donut know they're making cheese; they think they're having dinner. I just wanted to interrupt Bob's excellent post to say that I really love the typo in the above sentence. :-) LOL Damn spell cheskers... Pastorio |
#29
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Bob (this one) wrote:
billydee wrote: (Bobo Bonobo?) wrote in message . com... I put a little bit of shredded cheese on some highly seasoned food I'd made, then put on really intense hot sauce. It was pretty disappointing, and I figured I'd gotten the seasonings wrong. I'd eaten about half a plate when I decided to sprinkle some more cheese on. I smelled this off smell. Turned out it was the cheese, and I hadn't smelled it originally because I was sitting right underneath a ceiling fan. The cheese smelled really bad. I tried to get myself to throw up, but I couldn't. So, I locked up the building and went to Walgreen's to buy the ipecac. It works. That was at about 4 or 4:30, and my stomach still feels like **** from it (it's 8:30). So bad that I might not even be able to drink tonight. I don't think I'll end up in the hospital with food poisoning though. From now on, I'm smelling things carefully every single time I open them. If that **** had botulism, I could've died. On my tombstone it could have read, "Here lies Bryan. He ate bad cheese." --Bryan Can you really get sick from bad cheese? It would have to be really, really bad. And you won't get botulism from cheese. It's an anaerobic bacterium. Cheese, except for "cheese food" will have live bacteria, molds and stuff in or on it. It was the original reason the milk changed from a simple curd to whatever kind of cheese you're eating. They don't stop being bacteria just because the cheese is at a stage in its "spoilage" where you like it. They donut know they're making cheese; they think they're having dinner. They keep on chuggin' until there's no more dinner (and the cheese smells like bad, bad feet) and then they stop because they die. As they proceed through the stages, the cheese will smell stronger and stronger. That's no indication that it will harm you; it's just continuing the natural process. Yup. The stinkier, the better as far as I'm concerned. Give me a nice runny, stinky (my wife says it smells of cabbages) camembert anyday. There are essentially two kinds of bacteria involved; spoilage ones and pathogens. The spoilage ones will change the food, but they won't hurt you. There are few pathogens likely to be found in commercial cheese. When's the last time the 11:00 news showed somebody dead with their faces in a cheese plate...? It could be me! Cheese is my chocolate! Pastorio -- Andrew @ Rockface np: (Winamp is not active ;-) www.rockface-records.co.uk |
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