We've gotten these orange tomatoes -- the plant was from #2 son and I don;t know the cultivar -- the skin is as tough as leather, the fruit is as sweet as a ripened peach.
In other news, the roses are having a phenomenal year, just continuing to flower and flower. They get an occasional treatment with Bonide combo fungicide/insecticide.
In other news, the roses are having a phenomenal year, just continuing to flower and flower. They get an occasional treatment with Bonide combo fungicide/insecticide.
I do not know about the legal side of things but people have them, or a similar means of cooking with fire in their backyard. It was more popular years ago but there are still some around.
I treated everyone to take-out sushi, tempura, etc. last night for dinner.
12:30am rolls around and I wake up soaked with sweat and not feeling too cheerful. I was restless for about 10 minutes, but I knew what was coming. Okay, time to get it over with...
A restaurant only has to give me food poisoning once. One strike and you're out.
12:30am rolls around and I wake up soaked with sweat and not feeling too cheerful. I was restless for about 10 minutes, but I knew what was coming. Okay, time to get it over with...
A restaurant only has to give me food poisoning once. One strike and you're out.
Google is your friend, the FDA list of seafood related hazards.
https://www.fda.gov/media/80748/download
https://www.fda.gov/media/80748/download
no bad fish here
went out overnight
You should have thrown the big ones overboard; no-one whould believed that you cought such big fishes ...
Sorry to hear about your adventure Cogitech. Got more or less the same from cold chain not respected in a 'brasserie' yesterday. Spent the whole day between bed and toilets...
Not wise to poison a colleague: I will warn my own clients and the restaurant owner will hear about me.
That is one of the reason i only work with fresh ingredients, decided to discard some ingredients which are potentially hazardous and follow haccp rules (as much as possible).
Of course sometimes sh.t happen but...
Not wise to poison a colleague: I will warn my own clients and the restaurant owner will hear about me.
That is one of the reason i only work with fresh ingredients, decided to discard some ingredients which are potentially hazardous and follow haccp rules (as much as possible).
Of course sometimes sh.t happen but...
yes mahi.....we snapped off a couple twice that size
don't panic cal. .. .that's how you do it.....straight from the fish box on the boat, toss on the dock, quick pic, straight to the 300qt icey tech cooler on the tailgate.Dog nabbit Bob get that fish on ice.
ain't the first rodeo
Magnus, it costs roughly $1200 in fuel and bait to go on a trip like that......if it's legal it's going on ice!
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I should make something special for me today, but have to be at the pacemaker check-up at the hospital tomorrow, so a pizza will work perfectly.
On the theme of food poisoning I must say it is terrible. I had digested a larghe amount of bread with bad olive oil in Turkey many years ago and after a day and a night I collapsed and was rushed to a hospital where I recovered after a night. I was dry as a raisin as I couldn't keep a single drop of water ...
On the theme of food poisoning I must say it is terrible. I had digested a larghe amount of bread with bad olive oil in Turkey many years ago and after a day and a night I collapsed and was rushed to a hospital where I recovered after a night. I was dry as a raisin as I couldn't keep a single drop of water ...
Indeed. I am thinking it is not so popular at that restaurant so it sat around way past its safe point. Let anything sit long enough, even if cooked, and it can make someone very sick.
Cogitech you are absolutely right.
I think ( but not sure) it was a piece of meat which made me sick and i don't like raw meet so it was cooked ( no blood in there).
Same thing you described happen when you broke cold chain: nasty bacteria develops and contaminate food and it happen quickly ( 30* celsius for not very long is all you need).
I don't understand they didn't discard your unagi! What is the point to poison your clients? Greedyness?
Soundbrigade, i agree this can be terrible. I once had a travel to hospital after some 'chinese ravioli' from a 'restaurant' in Paris. I though i was going to die despite i was young and healthy: 3 days of nightmare. I hope never experience that again.
I think ( but not sure) it was a piece of meat which made me sick and i don't like raw meet so it was cooked ( no blood in there).
Same thing you described happen when you broke cold chain: nasty bacteria develops and contaminate food and it happen quickly ( 30* celsius for not very long is all you need).
I don't understand they didn't discard your unagi! What is the point to poison your clients? Greedyness?
Soundbrigade, i agree this can be terrible. I once had a travel to hospital after some 'chinese ravioli' from a 'restaurant' in Paris. I though i was going to die despite i was young and healthy: 3 days of nightmare. I hope never experience that again.