Mid-summer madness?
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From: SIRPip on 23 Jun 2010 07:10 Jim wrote: > On 23/06/2010 11:35, SIRPip wrote: > >> What about a smoked salmon/salad/vinaigrette combo? > > > > <sigh> > > > > You could get some quite interesting stuff from badly handled or > > kept smoked salmon. And as for the vinaigrette .... > > It was actually a wedding gig, playing in a jazz/funk trio. We were > the only entertainment, they hadn't booked a DJ. We did about 45 > minutes whilst everyone was coming in up until the main course was > served then got ushered to where they'd left something for us to eat > - a choice between smoked salmon or cheese, which had been sitting > out in the marquee on a hot June day. I had the cheese. The piano > player had the salmon and I've never seen anyone go downhill so fast. <wince> This is the most likely cause: http://en.wikipedia.org/wiki/Scombroid_food_poisoning Weddings and suchlike, where food is laid out effectively in the open air with no temperature control and for extended periods are just deadly. I don't eat at such events, not having seen the results first hand. Nearly as bad as warming yesterday's sliced beef up in tepid gravy - that practice has laid waste to more than a couple of old folks' homes. Don't start me on the deadly watercress, either. Especially when it's chopped, stirred into home-made yogurt and dolloped onto salmon, then left in a tent ofr four or five hours before making it to a buffet table. Hospital job times 20-odd, that was. > > The worst thing is drunk wedding guests saying "can't you just play > jazz with bass and saxaphone?". Not for 3 hours I can't. So we fled. Best tactic. -- SIRPip : B12
From: steve auvache on 23 Jun 2010 14:40 On Wed, 23 Jun 2010 09:22:10 +0000 (UTC), "SIRPip" <gingerbloke(a)gmail.com> wrote: >crn(a)NOSPAM.netunix.com wrote: > >> SIRPip <gingerbloke(a)gmail.com> wrote: >> > crn(a)NOSPAM.netunix.com wrote: >> > >> > > Salads. Its always the bloody salads or something else uncooked. >> > >> > Amazingly enough, you're wildly wrong. In the UK and WRT common or >> > garden food poisoning pathogens, at least. >> >> Troo in the UK, mainly because we have clean chlorinated water on tap. >> I was referring to furrin parts where the salads should definitely be >> avoided for fear of King Tut's revenge. > >Riiight. > >That doesn't really apply to meals taken in Derbyshire or >Gloucestershire then, does it? Anything norf of Watford has to be suspect really. -- steve auvache
From: Mr. Johnson on 23 Jun 2010 22:49 darsy(a)sticky.co.uk (darsy) "SIRPip" <gingerbloke(a)gmail.com> wrote: darsy wrote: On Wed, 23 Jun 2010 09:48:48 +0000 (UTC), "SIRPip" <gingerbloke(a)gmail.com> wrote: andy broadhurst wrote: It won't be the gammon, i would have been more worried with Pip and Robs choice from the Specials section which seemed to consist mainly >> of road kill cooked in an oriental way ! Dont normally Post but Readin here is my fav pastime (I gotta get a life) Thought i wud mention ICE is biggest carrier of E Coli here No1 cleans ICE machines
From: Champ on 24 Jun 2010 04:52 On Wed, 23 Jun 2010 09:18:15 +0000 (UTC), crn(a)NOSPAM.netunix.com wrote: >SIRPip <gingerbloke(a)gmail.com> wrote: >> crn(a)NOSPAM.netunix.com wrote: >> >> > Salads. Its always the bloody salads or something else uncooked. >> >> Amazingly enough, you're wildly wrong. In the UK and WRT common or >> garden food poisoning pathogens, at least. > >Troo in the UK, mainly because we have clean chlorinated water on tap. >I was referring to furrin parts where the salads should definitely be >avoided for fear of King Tut's revenge. So, it's not "always the bloody salads", then? -- Champ We declare that the splendour of the world has been enriched by a new beauty: the beauty of speed. ZX10R | Hayabusa | GPz750turbo neal at champ dot org dot uk
From: GungaDan on 24 Jun 2010 05:29
On Jun 23, 12:10 pm, "SIRPip" <gingerbl...(a)gmail.com> wrote: > Jim wrote: > > On 23/06/2010 11:35, SIRPip wrote: > > >> What about a smoked salmon/salad/vinaigrette combo? > > > > <sigh> > > > > You could get some quite interesting stuff from badly handled or > > > kept smoked salmon. And as for the vinaigrette .... > > > It was actually a wedding gig, playing in a jazz/funk trio. We were > > the only entertainment, they hadn't booked a DJ. We did about 45 > > minutes whilst everyone was coming in up until the main course was > > served then got ushered to where they'd left something for us to eat > > - a choice between smoked salmon or cheese, which had been sitting > > out in the marquee on a hot June day. I had the cheese. The piano > > player had the salmon and I've never seen anyone go downhill so fast. > > <wince> > > This is the most likely cause: > > http://en.wikipedia.org/wiki/Scombroid_food_poisoning > > Weddings and suchlike, where food is laid out effectively in the open > air with no temperature control and for extended periods are just > deadly. I don't eat at such events, not having seen the results first > hand. Nearly as bad as warming yesterday's sliced beef up in tepid > gravy <interested> So what's the mechanism at work in this case and does it make any difference if the re-heating is done 'properly' or are the toxins already established by then? |