Bird flu

[Rye Miles #13621]

Okay stupid question here! Let’s say we didn’t kill these chickens with bird flu and let them lay the eggs. Wouldn’t any flu be cooked out when we boil the eggs or fry them?
 

Okay I’ ll leave now out the back door🙄😂

Edited February 16 by Rye Miles #13621

[Subdeacon Joe]

I don't think it gets into the egg, but,  supposedly,  the shell can be contaminated through improper handling.  

 

The reason for destroying flocks is to prevent spreading it to other flocks.

[Marshal Mo Hare, SASS #45984]

28 minutes ago, Rye Miles #13621 said:

Okay stupid question here! Let’s say we didn’t kill these chickens with bird flu and let them lay the eggs. Wouldn’t any flu be cooked out when we boil the eggs or fry them?
 

Okay I’ ll leave now out the back door🙄😂

Without knowing crap about epidemiology, I will say there might be a problem with over easy, soft boiled, and poached eggs like eggs Benedict.

[John Kloehr]

The shells and handling are vectors for transmission, as is the general care of chickens for the handlers and the coop. Refrigeration and normal washing do not address the shells for consumers.

 

I'm getting my eggs from a local keeper at this time. Not a fear for store-bought, but happy to leave this limited supply of clean mass-produced eggs for those who do not have ties to the local black egg (or chicken, beef, pork, veal, cheese, fruits, vegetable and other greens, and baked goods) market.

 

These events are common over the last few decades, intensive farming (monoculture) sets the stage for various outbreaks, we no longer have the wonderful Gros Michel banana which got attacked by a disease in the 1950s and is generally extinct today. The Cavendish is a poor second in comparison.

 

The beef I am switching to requires some adjustment in cooking technique, I have to pay more attention to the heat. Beef from the grocery store has so much water (pink slime) it is almost impossible to burn. Just made a chili and got well over a cup of liquid (not fat) from the three pounds I cooked up. The beef and Bison from my local sources is much dryer. Need to add more oil to the skillet and watch the heat or it will burn and stick, like it used to be.

 

My next chili will be from three pounds of beef "stew meat" from a local cow. Will use a well-oiled cast iron skillet to brown it before building more fond with a bunch of vegetables, then deglaze to capture all that essence before adding real Ancho and Chipotle chili, cumin, and other spices; not so-called "chili powder." A future enhancement will be to soak dry beans in advance rather than using seven varied cans of them. Not that Bush's are bad, but they do have a lot of sodium and I need to rinse them anyway.

 

I think it is better to go back to basics and to buy locally, the big problem with it is it costs both time and money to do so.

 

On edit: With respect to eggs, I make a traditional corned beef (modernized 1860s recipe) every now and then. The recipe requires a salt brine "sufficient to float a raw egg." I have a modernized procedure I follow to sterilize the egg for the brine preparation. Besides the modern increased risk of Salmonella, there are a lot of other contaminants we no longer have the intestinal flora to combat. It is no longer the same world our ancestors could deal with.

Edited February 16 by John Kloehr

[Subdeacon Joe]

1 hour ago, John Kloehr said:

The recipe requires a salt brine "sufficient to flat a raw egg."

 

That's about one pound per gallon of water.

[Capt. James H. Callahan]

Lessee. I think there has been one human fatality from bird flu. Scares the living $h!t outta me! So let's murder all the chickens just in case.

JHC

[Marshal Mo Hare, SASS #45984]

4 hours ago, Capt. James H. Callahan said:

Lessee. I think there has been one human fatality from bird flu. Scares the living $h!t outta me! So let's murder all the chickens just in case.

JHC

Funny how folks are worried about those odds and never worry about the much higher rate for traffic fatalities.

[watab kid]

i dont disagree with you here , but , dont you think its all about our attitudes toward mobility ? most of ys can ne picky of what we eat , but most of us have to get around .............again not disagreeing about the statistics but i think most of minimize risks about things we "need" to do , just sayin