34theletterbetweenB&D Posted January 23, 2017 Share Posted January 23, 2017 http://www.bbc.co.uk/news/health-38680622 Amidst the fuss over acrylimide, no one is pointing the finger at Bangers done nicely crunchy and black on the outside - hurrah! Link to post Share on other sites More sharing options...
bertiedog Posted January 23, 2017 Share Posted January 23, 2017 The finger has been pointed before at all meat that's burnt black or charred, there's little new in both stories, don't eat charred remains! Light searing is OK and natural light browning, without a burn, tastes better anyway. The intense flavour with barbecue it the drying out of water etc and concentration rather than the burnt bits,.... plus the smoky taste Stephen Link to post Share on other sites More sharing options...
Orange Cat Posted January 23, 2017 Share Posted January 23, 2017 I thought that barbecued sausages have to be burnt to a crunchy black state on the outside whilst remaining completely raw on the inside. Isn't that the whole point of barbecuing? Otherwise you might as well cook them under the grill. Link to post Share on other sites More sharing options...
bertiedog Posted January 23, 2017 Share Posted January 23, 2017 To get the barbecue burnt offering taste under the grill just leave on high for about 30 minutes, plus standing time give or take a quarter hour........ Best way for sausages, well seasoned iron pan, put in cold with dripping, and gently cook regularly turning for 24 minutes, crispy golden skin and concentrated taste. Link to post Share on other sites More sharing options...
RMweb Gold 96701 Posted January 23, 2017 RMweb Gold Share Posted January 23, 2017 I notice the burnt 'toast no no'. I always get the burnt toast. Are broken fried eggs a no no too? I only ask because I always get the broken fried eggs too. Link to post Share on other sites More sharing options...
jonny777 Posted January 23, 2017 Share Posted January 23, 2017 I thought that barbecued sausages have to be burnt to a crunchy black state on the outside whilst remaining completely raw on the inside. Isn't that the whole point of barbecuing? Otherwise you might as well cook them under the grill. Oh, I thought the black on the outside raw in the middle rule was for chicken. No wonder friends don't come to my barbecues any more... Link to post Share on other sites More sharing options...
RMweb Gold 96701 Posted January 23, 2017 RMweb Gold Share Posted January 23, 2017 Oh, I thought the black on the outside raw in the middle rule was for chicken. No wonder friends don't come to my barbecues any more... Is it because they are no longer with us? Link to post Share on other sites More sharing options...
Horsetan Posted January 23, 2017 Share Posted January 23, 2017 Is it because they are no longer with us? Cruel.... but funny. Link to post Share on other sites More sharing options...
RMweb Premium Dava Posted January 23, 2017 RMweb Premium Share Posted January 23, 2017 But your bacon, bangers etc are a health hazard anyway according to WHO. So there is no joy. https://www.theguardian.com/society/2015/oct/26/bacon-ham-sausages-processed-meats-cancer-risk-smoking-says-who Dava Link to post Share on other sites More sharing options...
34theletterbetweenB&D Posted January 24, 2017 Author Share Posted January 24, 2017 How amazing it is that the human race has survived this long! Next it will be the lovely crunchy bits round the edge of the lasagna or macaroni cheese that are just too dangerous to ingest. At this rate I am going to have to confine myself to steak tartare.. Link to post Share on other sites More sharing options...
Horsetan Posted January 24, 2017 Share Posted January 24, 2017 ....At this rate I am going to have to confine myself to steak tartare.. Raw food anyone? Link to post Share on other sites More sharing options...
w124bob Posted January 24, 2017 Share Posted January 24, 2017 I suppose weathering with charcoal sticks is a complete no no then! My wife likes her toast so anemic that it waving the general direction of the toaster is enough. Link to post Share on other sites More sharing options...
RMweb Gold Metr0Land Posted January 24, 2017 RMweb Gold Share Posted January 24, 2017 Is it still safe to eat the skin off rice puddings? Link to post Share on other sites More sharing options...
RMweb Gold Dunsignalling Posted January 24, 2017 RMweb Gold Share Posted January 24, 2017 http://www.bbc.co.uk/news/health-38680622 Amidst the fuss over acrylimide, no one is pointing the finger at Bangers done nicely crunchy and black on the outside - hurrah! There's something a whole lot nastier than acrylamide that forms when you blacken meat, though the name of it escapes me at the moment. Link to post Share on other sites More sharing options...
great central Posted January 24, 2017 Share Posted January 24, 2017 Is it still safe to eat the skin off rice puddings? Is it safe to eat anything at all? Saw a front page in the supermarket about biscuits and something else which escapes me causing cancer now! Link to post Share on other sites More sharing options...
bertiedog Posted January 24, 2017 Share Posted January 24, 2017 Everything has dangers, onions, apple seeds, potato, cooked meat, processed meat, smoked meat, smoked fish, burnt food, MSG, eggs, many types of fruit, alcohol, coffee and tea, and all of that to normal consumers, let alone allergies or intolerance. The risk varies from important to so low it can be disregarded, and there lies the problem, do individual risks add up to a bigger risk? Old Traditional diets are the best, they have a proven record of safety, moderate consumption, nothing out of the ordinary. Troubles arise when a scientific look is taken at a particular area, like MSG, which is harmless, and a natural chemical, but a campaigner made it their mission to get it banned, without any evidence. Eggs are bad for you......but not if free from infections as they should be....and it took years to disconnect the argument about cholesterol from eggs due to different forms of cholesterol; eggs turned out harmless. Cooking in itself is risky, but it was done to remove bad infections and bacteria, and discovered to improve flavours, But raw food is still risky and more so than cooked ingredients. Over cooking removes nutritional values in most cases, but cooked tomatoes are better for you than raw. Peppers in the main are poisonous, but humans can stand the toxins involved. Most beans are poisonous, but cooking removes the toxins. All burnt food is bad for you, but there is a range from the natural browning that occurs in meat and vegetables as they cook, to the high state of burnt meat on a fire. Smoked food is the same it contains lots of nasties, but then you do not eat it each day. Salt is dangerous in large quantities, but is also vital to health, and is a preservative. Saltpetre is the same, small amounts work in preservation, but you do not eat huge amounts of preserved meat. Any form of burnt sugar is suspect as the article that started this off says, and veggies and grain contain sugars that will burn. But it is a long way from nicely golden to black, and the dark brown before black is the danger point. Yes a rice pudding skin if black of dark brown would contain toxin, but in a small amount, so just use common sense, and a little more moderation, and also eat vegetables in season, or frozen etc., just adopt as wide a variety as possible, keeping individual foods to a minimum acceptable portion, then you can enjoy the food better. There are no national diets that are better than each other , they developed to suit an areas lifestyle, and so the local traditional food is probably the best to eat on a day to day basis. And sausages really do taste better if long cooked from cold, and have shrunk in size, it concentrates the flavours of the meat. Burnt outsides with raw meat inside are the worst, they taste awful and are risky. Stephen Link to post Share on other sites More sharing options...
w124bob Posted January 25, 2017 Share Posted January 25, 2017 Is it still safe to eat the skin off rice puddings? Choke hazard! Quote from my mum " rice pudding? one slice or two?" Link to post Share on other sites More sharing options...
jonny777 Posted January 25, 2017 Share Posted January 25, 2017 And of course, breathing oxygen can be poisonous if the concentrations are higher than found in normal air. Link to post Share on other sites More sharing options...
Mark Saunders Posted January 25, 2017 Share Posted January 25, 2017 Just accept it as a fact of life that all food is potentially harmful it just depends on which research you read! Your Cardiologist will tell you a glass of Red is Ok but their colleague along the corridor will tell you otherwise! Mark Saunders Link to post Share on other sites More sharing options...
34theletterbetweenB&D Posted January 25, 2017 Author Share Posted January 25, 2017 I doubt that anyone will ever produce any better advice on food choice than 'all things in moderation'. Life is a balancing act and has an inevitable terminal outcome, so be sensible and enjoy it while you can. Happily I found this long remembered report still available on line, regarding the lethal propensities of carrots. "The Times - 15 February 1974 Carrot juice diet killed scientist A health food addict who had been drinking up to eight pints of carrot juice a day was bright yellow when he died, an inquest at Croydon. Surrey, was told yesterday. Dr John Fabricius said he believed Mr Basil Brown' aged 48, a scientific adviser, had died of vitamin A poisoning. Mrs Brenda Brown, of Hayes Lane, Kenley, the dead man's wife, told Dr Mary McHugh, the coroner, that she had prepared the carrot juice. "Nobody pre- scribed it. He just thought it was the right way to cat. He also took vitamin A tablets." A typical day's diet for her husband was: breakfast, carrot juice and fruit ; midday, more carrot Juice and fruit; evening meal, eggs, tomatoes, cheese. Dr J. Fabricius, the family's doctor, told the coroner that he had warned Mr Brown against his addiction to vitamin A. He had warned Mr Brown to stop taking vitamin A and had later sent him to a specialist who also warned him. Mr Brown had been '"an intelligent man but he had a very low opinion of doctors ". Dr David Haler, a pathologist, said that Mr Brown was bright yellow when he died. Vitamin A poisoning, like alcoholic poisoning, produced cirrhosis of the liver. The inquest found that Mr Brown had died from carrot juice addiction. " Link to post Share on other sites More sharing options...
Horsetan Posted January 25, 2017 Share Posted January 25, 2017 Life is dangerous. Sit back, enjoy the ride.... and scream if you want to go faster!! Link to post Share on other sites More sharing options...
edcayton Posted January 25, 2017 Share Posted January 25, 2017 Old Traditional diets are the best, they have a proven record of safety, moderate consumption, nothing out of the ordinary. so why are we living longer? Ed Link to post Share on other sites More sharing options...
trisonic Posted January 25, 2017 Share Posted January 25, 2017 We’ve all heard of someone who contracts Lung Cancer and has never smoked, lived in a smoke free home, is not a Miner (or was not), never worked with asbestos, etc., etc. I’m pretty certain cancer is within all of us, then something sets it off running amok. I had a dog and a fish that died of cancer... All my close family died of cancer of some form or other, I’ve had cancer but survived, who knows? Best, Pete. Link to post Share on other sites More sharing options...
bertiedog Posted January 25, 2017 Share Posted January 25, 2017 so why are we living longer? Ed We don't....it is lower infant mortality and medical intervention that has increased the averages. The number of people surviving to old age is higher because there are more people. Research shows old records of early death were affected by infants death, and diseases which are treatable now. Study of death records from the Tudor period showed many people lived as long as now, but the average was far lower. The person who got to old age then was fit, they had survived, and many got to extreme old age. Stephen Link to post Share on other sites More sharing options...
PatB Posted January 25, 2017 Share Posted January 25, 2017 so why are we living longer? Ed Because we've worked out that it's unwise to drink from the river downstream of the sewage outflow and have been given the opportunity not to. Link to post Share on other sites More sharing options...
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