| Peter Aitken |
<vertigious@hotmail.com> wrote in message
news:1119445408.806205.50580@f14g2000cwb.googlegroups.com...
>I really had a craving for a complete roast chicken dinner on a
> Saturday a few months ago. I spent the afternoon preparing a Purdue
> Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
> fancy on or in the chicken, just some olive oil and a few spices on the
> skin and a cut lemon inside. All afternoon my family and I smelled
> this heavenly aroma and waited.. and waited... and waited. When it was
> finally done, we had set the table, opened some wine, and served the
> bird. I cut off the legs first, and then started slicing the breast
> and it was perfect: moist, juicy and touched with lemon and spices.
>
> When I reached the backbone, there appeard a walnut size section of
> meat that was a flourescent bright lime green, on both sides of the
> backbone, halfway up the bird. There was no odor, no texture
> difference, although the bone itself where it contacted the color was
> also different in texture than the rest of the bone.
>
> It was supremely dissapointing. I was in such anticipation, I
> considered just ignoring it, but we decided we should be prudent. God,
> it was awful to not be able eat right then. I was way to angry to call
> the store, my wife called and they offered us a new chicken! I emailed
> Purdue a few times and never got a response.
>
> Anyone else ever see green chicken meat? What is it?
>
I have never seen that. I wonder if it was a tumor. I agree you were wise
not to eat it.
I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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| pennyaline |
-L. wrote:
> vertigious wrote:
<snip>
> > When I reached the backbone, there appeard a walnut size section of
> > meat that was a flourescent bright lime green, on both sides of the
> > backbone, halfway up the bird. There was no odor, no texture
> > difference, although the bone itself where it contacted the color was
> > also different in texture than the rest of the bone.
>
>
> Pseudomonas aeruginosa. Gram-negative bacteria with fluoresces green.
> The bird probably had an open sore which caused an infection in the
> spinal area, where the meat was tainted.
>
> http://www.textbookofbacteriology.net/pseudomonas.html
Unless his kitchen is illuminated with ultraviolet light, it's unlikely that
the green fluoresced enough to be identifiable as Pseudomonas aeruginosa.
Moreover, P. aeruginosa actually fluoresces blue-green.
Also, when people say in general that a color is "fluorescent," it's usually
just a shade or intensity of color that we have come to regard as
fluorescent even when looking at it in natural or incandescent light.
Looking at the rest of his description: It was on both sides of the
backbone, so it is unlikely that the green spot is a single open injury on
the skin of the living bird. The spot was no different in the odor and
texture than the rest of the meat, so the probability of it being an focal
infection or tumor is practically nil. The bone of the spine at the site,
however, was different in texture than sections of bone not at the green
spot, so the discoloration could be coming from that section of
bone--although I have no idea what the problem might be.
It is highly unusual to encounter lime green in tissues. Bile green, yes.
But lime green?
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| The Joneses |
"-L." wrote:
> pennyaline wrote:
>
> > Unless his kitchen is illuminated with ultraviolet light, it's unlikely that
> > the green fluoresced enough to be identifiable as Pseudomonas aeruginosa.
> > Moreover, P. aeruginosa actually fluoresces blue-green.
>
> Not always. Many strains do, but some are bright "fluorescent" green.
> No, it's not fluorescent in the text-book sense of the word under
> normal light, but it's bright lime green. It's a species I used to do
> research on.
> >
> > Also, when people say in general that a color is "fluorescent," it's usually
> > just a shade or intensity of color that we have come to regard as
> > fluorescent even when looking at it in natural or incandescent light.
> >
> > Looking at the rest of his description: It was on both sides of the
> > backbone, so it is unlikely that the green spot is a single open injury on
> > the skin of the living bird. The spot was no different in the odor and
> > texture than the rest of the meat, so the probability of it being an focal
> > infection or tumor is practically nil. The bone of the spine at the site,
> > however, was different in texture than sections of bone not at the green
> > spot, so the discoloration could be coming from that section of
> > bone--although I have no idea what the problem might be.
> > It is highly unusual to encounter lime green in tissues. Bile green, yes.
> > But lime green?
>
> That's why I said P. aeruginosa - I have seen infections where the
> affected tissue is lime green. That's why I suspected an injury which
> infiltrated the spine. It could be a localized infection, but yes,
> you'd expect it to stink and have an altered appearance otherwise.
> Without a photo or diagnostics, my only conclusion has to be as above,
> though.
>
> -L.
I know on my regular roasting chickens there is a organ meat of some kind down
near the backbone, on both sides. Chicken kidneys? I usually eat'm. I've never
see them green, but they are a peculiar liverish color. Taste kind of liverish,
too.
Edrena
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| lookie.here@gmail.com |
> I recommend trying the new Smart Chickens that are available in many stores.
> I am very distrustful of the factory chickens from Purdue and Tysons - god
> only knows what goes on in those places. The Smart Chickens are available
> both "all natural" and organic. They are more expensive but the way they are
> raised gives me a lot more confidence in what I am eating. They taste better
> too.
I agree totally. I had been eating "health food store" chicken -
Expensive! I find that Smart Chicken is a less pricy alternative and
is really, really good.
donsgal
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| Joseph Littleshoes |
Debra Fritz wrote:
> On Thu, 23 Jun 2005 21:39:18 GMT, Joseph Littleshoes
> <jpstifel@pacbell.net> wrote:
>
> >As i understand it, and i
> >could be wrong (any Rabbi's reading this?) the Jewish religion puts a
>
> >limit on how much a seller can charge for a product.
>
> ROTFLMAO....Good grief!!!! The iced tea that was in my mouth as I
> read this is now dripping down my screen!!!That's pure nonsense!!!!!
>
> Yes, you are wrong. The Jewish religion does not contain a section
> on retail pricing..or wholesale pricing either.
>
> There are certain laws about the required health standards of animals
> and how they are to be slaughtered if they are to be sold as Kosher...
>
> and what can not be eaten..some sea food and pork in any form.... to
> name a few..but pricing is NOT part of the program.
>
> Others will undoubtedly give you more details on the differences
> between Kosher meat and non Kosher meat which add to the price of
> Kosher products...
>
> Debra<---looking for a roll of paper towels
Sorry about that, i recall being told or reading it somewhere, it might
have to do with the idea of usury, but i still wonder why the kosher
butcher is about half as expensive as a "safeway" or other local chain
market.
I seem to recall there is an upper limit on "profit". An orthodox Jew
can not charge "whatever the traffic will bear" but of course, i could
be wrong.
I might be recalling a bit of Torah interpretation i once read, mekakh
t'aut (fraudulent sale) price gouging, prohibitions against over
charging, specifically Leviticus 19:35 - 36. Which some authorities
think deserves greater punishment than forbidden sexual relations.
Our American republican, Christian, "compassionate conservatives" could
learn a thing or two from. Its all right to go to war for oil but "God"
forbid we should ever let "homosexuals" marry.
Sorry, this should probly be in the Terry Schiavo thread.
---
Joseph Littleshoes
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| Debra Fritz |
On Thu, 23 Jun 2005 23:05:27 GMT, Joseph Littleshoes
<jpstifel@pacbell.net> wrote:
>Sorry about that, i recall being told or reading it somewhere, it might
>have to do with the idea of usury, but i still wonder why the kosher
>butcher is about half as expensive as a "safeway" or other local chain
>market.
It's been a while since I was in a kosher meat store, but usually,
kosher meat and chickens are more expensive than supermarket prices.
Even the supermarkets that carry kosher frozen chickens, turkeys, etc.
price them well above the non kosher items here in California and also
in Chicago.
>
>I seem to recall there is an upper limit on "profit". An orthodox Jew
>can not charge "whatever the traffic will bear" but of course, i could
>be wrong.
Nope...not true. Many religions preach doing good to thy fellow
man...and charity..and other good values..but I know of no religion
that "price shops" the business of congregation members to make sure
they are following the teachings.
An orthodox Jew..or good Catholic...or good whatever can run their
business any way they want. There are no "pricing police" in any
religion that I am aware of.
Now, if you want to talk about charity...and expecting those who do
well to help the less fortunate, that's a different story. Almost
every religion that I am aware of does that...and I know that a lot of
folks put an extra contribution "in the basket" when they feel guilty
about some things.
There are also some religions that expect their members to contribute
a set % of their income to the church...but I am not aware of them
asking to see your books or tax returns.. However, I could be wrong
about that!
>I might be recalling a bit of Torah interpretation i once read, mekakh
>t'aut (fraudulent sale) price gouging, prohibitions against over
>charging, specifically Leviticus 19:35 - 36. Which some authorities
>think deserves greater punishment than forbidden sexual relations.
Since it's been a long time since I studied the Torah, I won't
disagree that it might contain something about fraudulent sales. That
might well be in there..as well as a number of other things that we
should not do. But I suspect little beyond the 10 Commandments is
clear cut.
Interpreting the Torah, the Bible, the Koran, etc is just
that...interpertation. As we all know, there are many different
interpretations of all religions writings.
>
>Our American republican, Christian, "compassionate conservatives" could
>learn a thing or two from. Its all right to go to war for oil but "God"
>forbid we should ever let "homosexuals" marry.
Christian conservatives have their own interpertations...as do
orthodox Jews...and others. It all depends on what you believe.
>
>Sorry, this should probly be in the Terry Schiavo thread.
Why?
Debra
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