Quoting Nancy Backus to Michael Loo <=-

SOW, a friend saw a health alert about avoiding oysters because they
now harbor a flesh-eating bacteria/virus... do you know anything about that...? She asked me, but that isn't anything I stay up on... so
then she suggested I ask my more informed friends in the Cooking
Echo... ;)

You can Google it in seconds...

It's very, very rare but you can catch the flesh eating disease from
raw oysters especially in warm waters like the Gulf coast and
especially in the summertime. Remember, that old adage, "Only eat
oysters in months with an "R" in them."

From the CDC:

Vibriosis from Vibrio bacteria causes an estimated 80,000 illnesses
per year. About 52,000 of these illnesses are estimated to be the
result of eating contaminated food.

The bacteria can cause gastrointestinal illness and rarely flesh
eating disease (necrotizing fasciitis). (Other Vibrio species cause
Cholera.) The vast majority of vibriosis infections result in
symptoms typical of foodborne illness: cramping, diarrhea, vomiting,
nausea, fever, and chills. Most people with a mild case of vibriosis
recover after about 3 days. But the bacteria can [rarely} cause
flesh-eating disease. About 400 cases resulting in 100 deaths in the
United States every year.

Most people become infected by eating raw or undercooked shellfish, particularly oysters. About 80% of infections occur between May and
October when water temperatures are warmer and from Gulf not North
Atlantic oysters.

To put it in perspective it's a very real phenomena but you can also
catch Vibriosis just from wading in the water with a cut on your
body and if you look at it, more people get shot and killed in New
Orleans than get Vibrio and die of it in the whole United States in
a year.

Another very real and much larger risk is catching hepatitis due to
inadequate sewage treatment plants in coastal and upriver cities. I
know two people to whom that happened to. Having said that I still
eat raw oysters from PEI and New Brunswick's north shore (but not
from anywhere near Halifax harbour).


Cheers

Jim


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Quoting Jim Weller to Nancy Backus on 07-29-18 22:52 <=-

SOW, a friend saw a health alert about avoiding oysters because they
now harbor a flesh-eating bacteria/virus... do you know anything about
that...? She asked me, but that isn't anything I stay up on... so
then she suggested I ask my more informed friends in the Cooking
Echo... ;)

You can Google it in seconds...

Maybe you can... :) My computer isn't really set up for that sort of
thing...

It's very, very rare but you can catch the flesh eating disease from
raw oysters especially in warm waters like the Gulf coast and
especially in the summertime. Remember, that old adage, "Only eat
oysters in months with an "R" in them."

(snip)

To put it in perspective it's a very real phenomena but you can also
catch Vibriosis just from wading in the water with a cut on your
body and if you look at it, more people get shot and killed in New
Orleans than get Vibrio and die of it in the whole United States in
a year.

Ok, that's pretty much what I did know... that there is a risk involved
with them, but that's been there all along... this Health Alert made it
sound like suddenly ALL oysters are contaminated.... It might have been something on FaceBook, for all I know... she's on there, I'm not... :)

Another very real and much larger risk is catching hepatitis due to inadequate sewage treatment plants in coastal and upriver cities. I
know two people to whom that happened to. Having said that I still
eat raw oysters from PEI and New Brunswick's north shore (but not
from anywhere near Halifax harbour).

As always, one needs to know the sources of the food... :)

ttyl neb

... Murphy's law only fails when you try to demonstrate it.

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NANCY BACKUS wrote to JIM WELLER <=-

SOW, a friend saw a health alert about avoiding oysters because they
now harbor a flesh-eating bacteria/virus... do you know anything about
that...? She asked me, but that isn't anything I stay up on... so
then she suggested I ask my more informed friends in the Cooking
Echo... ;)

You can Google it in seconds...

Maybe you can... :) My computer isn't really set up for that sort of thing...

You don't have a browser of any sort? I was using interweb portals on
a Commode-door C=64 8-bit confuser in the early 1970s. Then Amiga and
PC-DOS .... all long before Netscape released the first popular web
browser. There were drawbacks - like with the C=64 viewing 80 column
material on a 40 column screen was a "special" experience.

It's very, very rare but you can catch the flesh eating disease from
raw oysters especially in warm waters like the Gulf coast and
especially in the summertime. Remember, that old adage, "Only eat
oysters in months with an "R" in them."

(snip)

To put it in perspective it's a very real phenomena but you can also
catch Vibriosis just from wading in the water with a cut on your
body and if you look at it, more people get shot and killed in New
Orleans than get Vibrio and die of it in the whole United States in
a year.

Ok, that's pretty much what I did know... that there is a risk involved with them, but that's been there all along... this Health Alert made it sound like suddenly ALL oysters are contaminated.... It might have
been something on FaceBook, for all I know... she's on there, I'm
not... :)

Like Alice's Restaurant "You can get anything you want ...." except,
possibly, the truth. The next time I go on fa(r)cebook - home of much mis/disinformation and "fake" news - will be my maiden voyage. This
(Phydeaux) and a couple e-mail lists are as close as I ever come to
social media.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alice’s Chicken Veronique
Categories: Poultry, Wine, Herbs, Fruits, Dairy
Yield: 4 Servings

1 1/2 lb Boned, skinned chicken
3/4 c Dry white wine; divided *
1 tb Fresh tarragon; divided **
Salt & pepper
2 tb Butter
2 tb Extra virgin olive oil
2 ts Flour
3 ts Garlic powder or granules
1 c Half & half
1 1/2 c Seedless grapes; halved.

* 1/2 cup for marinating chicken; 1/4 cup for cooking
** 2 teaspoons for marinade; 2 teaspoons for cooking

Place chicken in a shallow (non metallic) baking dish.

Using a sharp fork, pierce each side of all chicken
pieces a few times - to help absorb marinade

Pour 1/2 cup white wine and 2 teaspoons tarragon over
the chicken.

Flip each piece to ensure each side absorbs the
marinade.

Cover the dish with plastic cling wrap and refrigerate
for 1 to 2 hours.

Remove chicken from wine marinade; sprinkle with salt
and pepper.

Throw the remaining marinade down the sink.

Using a skillet, heat the butter and olive oil over
medium heat; when melted, add the chicken.

Cook the chicken for about 5 minutes on each side -
until the chicken is browned, tender, and the juices run
clear.

Transfer the chicken to serving dish; cover and keep
warm.

Using the same skillet, add the remaining tarragon and
white wine, plus the garlic and flour.

Stir the mixture until it is smooth and there are no
lumps.

Add the half-and-half and heat it for a few minutes -
cooking and stirring until the mixture boils.

Add the grapes to the sauce and continue stirring for
about 45 seconds - until the grapes have been coated
with the sauce and warmed just a bit.

DO NOT OVERCOOK! Nothing is sadder than wilted grapes in
a cream sauce!

Pour the completed sauce over the chicken.

Serve with wild rice pilaf or pasta, along with a
vegetable side dish.

NOTE: If you have any extra fresh tarragon, feel free
to use it to decorate the plates.

Serves: Four

RECIPE FROM: http://www.alicedames.com

Uncle Dirty Dave's Archives

MMMMM

... "Nothing is more dangerous than intolerance armed with power." Voltaire

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Nancy Backus to Jim Weller <=-

this Health
Alert made it sound like suddenly ALL oysters are contaminated.... It might have been something on FaceBook, for all I know... she's on
there, I'm not... :)

There was one death recently in Florida (the guy was elderly so
perhaps not in the best of health immune system-wise to begin with)
and a local alert went out there to either avoid or cook Gulf
oysters in the summer months until October as a precaution.

Also there was one death in Texas last month when an old guy got it
directly from the water through an open cut while wading and
fishing.

But that's just 2 people out of millions so far this summer. Bees
stings and dog bites are more dangerous.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Ganondagan Pepper Jelly Cornmeal Cups
Categories: Native, Corn. Chilies, Cookies
Servings: 4 dozen

1 c Iroquois Roasted White Corn
Flour
1/2 c butter
6 oz Greek yogurt
1/2 c packed brown sugar
1/2 ts baking powder
2 egg yolks
1 ts vanilla extract
1 c spelt flour
1 c whole wheat flour
1/4 c red or green jalapeno jelly

Preheat oven to 350 degrees F. In a large bowl, beat butter with an
electric mixer on high speed for 30 seconds. Add brown sugar and
baking powder and beat until combined, scraping sides of the bowl
often. Beat in egg yolks and vanilla until combined. Beat in corn
flour. Beat in as much of the flour using a mixer, then use a
wooden spoon when the dough gets stiff. Shape the dough into 3/4"
balls. Place one inch apart on an ungreased cookie sheet. Lightly
press the tip of your thumb in the center of each ball of dough.
Fill the center with about 1/4 teaspoon of Jalapeno jelly. Bake in
preheated oven about 10 minutes or until bottoms are lightly
browned. Cool on cookie sheet for one minute. Transfer cookies to a
wire rack. Let cool.

From: Ganondagan State Historic Site's Iroquois White Corn Project ganondagan.org

MMMMM-------------------------------------------------





Cheers

Jim


... Frozen yohurt is the celery of desserts; be ice cream or be nothing.

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JIM WELLER wrote to NANCY BACKUS <=-

this Health
Alert made it sound like suddenly ALL oysters are contaminated.... It might have been something on FaceBook, for all I know... she's on
there, I'm not... :)

There was one death recently in Florida (the guy was elderly so
perhaps not in the best of health immune system-wise to begin with)
and a local alert went out there to either avoid or cook Gulf
oysters in the summer months until October as a precaution.

Also there was one death in Texas last month when an old guy got it directly from the water through an open cut while wading and
fishing.

But that's just 2 people out of millions so far this summer. Bees
stings and dog bites are more dangerous.

One of the things I studied in my journalism classes in the middle part
of the last century was the use of hyperbole in "official statements"
(press releases) and the like. People with a "cause" (axe to grind) or
just garden variety rabble rousers tend to use extreme hyperbole when
"viewing with alarm" to gain attention.

They've been doing this at least since the rebellion against the crown
in the 1700s when the colonies became the United States. Probably
before - but that's as far back as my research for the paper I was
writing took me.

No vibrio danger in either of these ............. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oysters Moskowicz
Categories: Seafood, Appetisers, Breads, Kosher
Yield: 6 Servings

2 lb Canned salmon
6 Shallots; chopped
1 1/2 tb Worcestershire sauce
1 cl Garlic; chopped
2 c Seasoned bread crumbs
1/4 lb Pareve margarine
Salt & pepper

Drain juices from salmon and set aside. Place salmon in deep
bowl. Mix shallots, garlic, Worcestershire sauce, salt,
pepper, and margarine and cook in skillet until well
blended, 5 to 10 min.

Put salmon back in skillet and simmer until done, abt. 10
min. Add bread crumbs and enough salmon liquid until moist
but not loose.

Place in ramekins while hot and serve.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rocky Mountain Oysters On the Half Shell
Categories: Offal, Exotic, Beef, Chilies
Yield: 6 servings

2 lb Bull testicles *
1 c Flour
1/4 c Cornmeal
1 c Red wine
Salt & black pepper
Garlic powder
Louisiana Hot Sauce
Oil **

* AKA: calf fries, Sandbank Oysters (sheep or turkey
testicles may be used also).

** Pure hog lard is the best, but a mixture of 60%
peanut oil and 40% vegetable oil will do.

With a very sharp knife, split the tough skin-like
muscle that surrounds each "oyster." Remove the skin.
Set "oysters" into a pan with enough salt water to
cover them for one hour (this takes out most of the
blood). Drain.

Transfer "oysters" to large pot. Add enough water to
float "oysters" and a generous tablespoon of vinegar.

Parboil, drain and rinse. Let cool and slice each "oyster"
into 1/4" thick ovals. Sprinkle salt & pepper on both
sides of sliced "oyster".

Mix flour, cornmeal and some garlic powder to taste in a
bowl. Roll each "oyster" slice into this dry mixture. Dip
into milk. Dip into dry mixture. Dip into wine quicky (you
may repeat the procedure if a thicker crust is desired).

Place each "oyster" into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (go wild with it,
but watch out for repercussions - hot splashes). Cook
until golden brown or tender, and remove with a wire mesh
strainer (the longer they cook, the tougher they get).

Serve in one of those cardboard beer cartons that four six
packs come in, layered with paper towels.

Eat 'em, don't wait for nothin'! Chase with beer.

Variations include serving cooked "oysters" on a real
oyster half shell with a sprig of parsley and a few drops
of lemon juice.

Serves six

Recipe By: Texas on the Halfshell

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Nothing is more dangerous than intolerance armed with power." Voltaire

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Nancy Backus on 08-02-18 10:53 <=-

You can Google it in seconds...

Maybe you can... :) My computer isn't really set up for that sort of
thing...

You don't have a browser of any sort? I was using interweb portals on
a Commode-door C=64 8-bit confuser in the early 1970s. Then Amiga and PC-DOS .... all long before Netscape released the first popular web browser. There were drawbacks - like with the C=64 viewing 80 column material on a 40 column screen was a "special" experience.

I've been using Lynx right along... but it's a text browser, doesn't do
java at all, and, as I'm working in DOS (not exactly a multitasking environment, after all), not readily accessible to "google in
seconds"... ;) When I want/need to access things like the Wegmans
website to clip digital coupons or MyCare to deal with medical stuff, I
borrow one of Richard's laptops complete with Win10 and the necessity of
using pointing devices... at least that's got a touch screen, so I can
do most of it that way... still not my favorite thing to be doing...
and very much not a simple deal to access... ;)

Ok, that's pretty much what I did know... that there is a risk involved
with them, but that's been there all along... this Health Alert made it
sound like suddenly ALL oysters are contaminated.... It might have
been something on FaceBook, for all I know... she's on there, I'm
not... :)

Like Alice's Restaurant "You can get anything you want ...." except, possibly, the truth. The next time I go on fa(r)cebook - home of much mis/disinformation and "fake" news - will be my maiden voyage. This (Phydeaux) and a couple e-mail lists are as close as I ever come to social media.

I'm with you on that.... and I'm not even doing e-mail lists... just
various bbs networks....

ttyl neb

... System Error: (A)bort, (R)etry, (C)onsume Chocolate

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Quoting Dave Drum to Jim Weller <=-

Alert made it sound like suddenly ALL oysters are contaminated

just 2 people out of millions so far this summer.

the use of hyperbole in "official statements" (press releases)

I looked up the CDC release; it was cautionary, not overly alarmist
and did mention specific numbers. It was the media's follow-up
headlines and comments that was over the top.

There are 2 confirmed deaths in the US due to the Vibrio virus.
However 8 individuals have dated Taylor Swift already.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Chip Alberts
Categories: Cookies, Chocolate, Nuts
Yield: 6 dozen

1 c Butter
3/4 c Sugar
3/4 c Brown sugar
1 tb Frangelico
1 tb Amaretto
2 Eggs
3 c Flour
1 ts Baking soda
1/2 ts Salt
2 pk Milk chocolate chips
1/2 c Hazelnuts, toasted and
Chopped
1/2 c Almonds, toasted and
Chopped

Preheat oven to 325 degrees. Beat butter, sugars and flavorings
until light and fluffy. Add eggs and beat well. Mix flour, soda
and salt into butter mixture. Add chocolate chips and nuts and
fold in. Drop by generous tablespoonful onto lightly greased
cookie sheet. Bake until golden brown, about 15-18 minutes. Cool
on rack.

KWQC-TV6 Recipes, Davenport, IA

MMMMM

Cheers

Jim


... Every machine can be a smoke machine if you run it wrong enough.

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JIM WELLER wrote to DAVE DRUM <=-

Alert made it sound like suddenly ALL oysters are contaminated

just 2 people out of millions so far this summer.

the use of hyperbole in "official statements" (press releases)

I looked up the CDC release; it was cautionary, not overly alarmist
and did mention specific numbers. It was the media's follow-up
headlines and comments that was over the top.

We're not gonna say you'll get sick, buuuuuuutttt ...........

There are 2 confirmed deaths in the US due to the Vibrio virus.
However 8 individuals have dated Taylor Swift already.

I suppose Taylor Swift is some sort of person who has overstayed the
Warhol limit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Andy Warhol's Tomato Soup Cake
Categories: Cakes, Desserts, Nuts, Soups
Yield: 8 Servings

2 c Sifted cake flour
2 ts Baking powder
1/4 ts Soda
1 ts Ground cinnamon
1 ts Nutmeg, cloves, ginger;
- mixed
1/2 c Butter
1 1/2 c Sugar
2 lg Eggs
1o 3/4 oz Can tomato soup
1 c Chopped hazelnuts

Set the oven to 350°F/175°C.

Sift together flour, baking powder, baking soda,
cinnamon, nutmeg, cloves, and ginger. Set aside.

Cream butter and sugar together until light and fluffy,
5 minutes on medium-high setting. Add eggs, one at a
time, beating after each for 30 seconds. Add dry
ingredients to creamed mixture alternately with soup,
beginning and ending with flour mixture. Beat well after
each addition for 1 minute. Beat 1 minute longer, then
fold in nuts with a spatula.

Pour into two 8" round layer pans which have been
greased and lined on the bottom with parchment paper.
Bake for 30 minutes. Cool 10 minutes in pans, then
remove to wire rack to cool thoroughly, 20 to 30
minutes. Frost with cream cheese frosting.

Yield: 8 servings

RECIPE FROM: http://www.feastingonart.com

Uncle Dirty Dave's Archives

MMMMM

... Don't be afraid of a wild goose chase. That's what wild geese are for.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting JIM WELLER to DAVE DRUM <=-

There are 2 confirmed deaths in the US due to the Vibrio virus.
However 8 individuals have dated Taylor Swift already.

...and there goes that mouthful of martini.

Shawn

... Failure has gone to his head.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Jim Weller to Nancy Backus on 08-03-18 23:01 <=-

this Health Alert made it sound like suddenly ALL oysters are
contaminated.... It might have been something on FaceBook, for all
I know... she's on there, I'm not... :)

There was one death recently in Florida (the guy was elderly so
perhaps not in the best of health immune system-wise to begin with)
and a local alert went out there to either avoid or cook Gulf
oysters in the summer months until October as a precaution.

A reasonable precaution anyway, especially if one is immune system
compromised in any way...

Also there was one death in Texas last month when an old guy got it directly from the water through an open cut while wading and
fishing.

Which isn't the oysters' fault... :)

But that's just 2 people out of millions so far this summer. Bees
stings and dog bites are more dangerous.

Rather what I would have expected... :) I'll pass all this along to
my friend, and tell her not to worry... it's all overblown, as
usual..... :)

ttyl neb

... Dijon vu: the feeling you've tasted that mustard before.

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