Y’know, the kid isn’t being too terribly rude here, so kudos to him. He honestly just doesn’t grok why this random kid is talking to him and not picking up the clues he’s dropping that he wants to be left alone. He even addressed Todd directly, explaining what he’s doing, and Todd is likely going to tell Selkie to not just start talking to strangers in public like that.
I’ll give props to the Sarnothi stranger. He’s trying to be respectful. Not sure if Todd will rebuttal it negatively or just say “we can’t have undercook chicken due to salmonella.”
There’s a difference between “getting salmonella” and “suffering the effects of salmonella”. Chickens can get it, but it doesn’t bother them. Lots of parasites work the same way with fish.
Chicken just needs a quick high temperature sear, almost all the pathogens are on the outside of the meat on the skin or the membranes of the inner cavity. The blood is normally quite safe.
Maybe blood is safe, but as for the meat, that is very wrong. You can’t treat chicken like you can beef or even pork (now that trichinosis is super rare in farmed pork). The way we process farmed chickens is very different than how we cut up large animals like cows, and it allows for extreme contamination of the meat for longer amounts of time. In essence, we don’t clean chickens assuming people will eat them rare, so you really, *really* can’t eat them rare. Bacteria have a much longer time to burrow into the meat and contaminate lower layers of flesh.
Please don’t get campylobacter or salmonella and end up in the hospital. That happened to my partner. They had him on IV antibiotics, and he needed morphine to cut through the pain.
Whenever I am asked “how I want my burger” I say “as rare as you can legally do it”
… only regretted it once, and it wasn’t because I got sick. This place was really proud of their meat and said its high quality so they basically served me steak tartar. Now I don’t mind steak tartar, but not on a bun with other fixins.
Y’know, the kid isn’t being too terribly rude here, so kudos to him. He honestly just doesn’t grok why this random kid is talking to him and not picking up the clues he’s dropping that he wants to be left alone. He even addressed Todd directly, explaining what he’s doing, and Todd is likely going to tell Selkie to not just start talking to strangers in public like that.
Yeah, and I note he’s at least not displaying overt tribalism that we’ve seen from some Sarnothi. Also gave Selkie some useful advice! Good kid 😊
I’ll give props to the Sarnothi stranger. He’s trying to be respectful. Not sure if Todd will rebuttal it negatively or just say “we can’t have undercook chicken due to salmonella.”
Or add there are humans who don’t eat meat at all. Like him. Humans are weird.
Interesting. Many pets also don’t do well with raw chicken — dogs and cats can get salmonella, too. I guess Sarnothi are resistant to it?
Or maybe they just haven’t yet.
There’s a difference between “getting salmonella” and “suffering the effects of salmonella”. Chickens can get it, but it doesn’t bother them. Lots of parasites work the same way with fish.
Humans fear raw chicken for the same reason Sarnothi fear vegetables.
I think Selkie has become cordial with virtually every other Sarnothi she’s met, so this reaction makes sense
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Chicken just needs a quick high temperature sear, almost all the pathogens are on the outside of the meat on the skin or the membranes of the inner cavity. The blood is normally quite safe.
Maybe blood is safe, but as for the meat, that is very wrong. You can’t treat chicken like you can beef or even pork (now that trichinosis is super rare in farmed pork). The way we process farmed chickens is very different than how we cut up large animals like cows, and it allows for extreme contamination of the meat for longer amounts of time. In essence, we don’t clean chickens assuming people will eat them rare, so you really, *really* can’t eat them rare. Bacteria have a much longer time to burrow into the meat and contaminate lower layers of flesh.
Please don’t get campylobacter or salmonella and end up in the hospital. That happened to my partner. They had him on IV antibiotics, and he needed morphine to cut through the pain.
This reddit thread is a good one. https://www.reddit.com/r/askscience/comments/ncfik/why_does_salmonella_get_inside_the_meat_of/
Whenever I am asked “how I want my burger” I say “as rare as you can legally do it”
… only regretted it once, and it wasn’t because I got sick. This place was really proud of their meat and said its high quality so they basically served me steak tartar. Now I don’t mind steak tartar, but not on a bun with other fixins.
Hmm. I don’t mind steak being red in the middle, but for some reason I just can’t stand the texture of raw ground meat at all. So steak tartar, or “filet américain” as it’s called around these parts, is a big nope for me.