Earl Krueger on wed 7 apr 04
> You fill a beer can half full of beer or
> whatever you want, stick the chicken vertically on top of it, put the
> whole thing on a pie plate or something to catch the drippings and
> roast it.
An interesting observation.
Why is it that there is so much discussion over leaching
from glazes but nobody seems concerned about
nasties coming out of the paint on the beer can in
the oven and poisoning the chicken?
Is it because you are not selling the chicken to the public
and therefore not liable to be sued?
Or,
Is it because people really are not that concerned about
poisoning themselves?
Or,
Is it just ignorance?
I wonder.
Earl K...
Bothell, WA, USA
wayneinkeywest on thu 8 apr 04
Dear Ditmar:
Hate to jump in on this, but you might recall the furor over
the lead ink being used in labelling plastic bread bags
not too long ago.
Seems the more "economy-minded" were turning the
bags inside out to use in packaging their kids lunches.
Lo and behold, the dyes used on the labels had lead
based inks.
You cannot trust a manufacturer to look out for _your_
best interests. You have to do that yourself. This is just
another case where the manufacturer can claim
(and correctly), that the product (beer can, plastic bag,
whatever) was not being used properly, and it (therefore)
relieves them of any further responsibility. I won't argue
the truth behind that sentiment, but the fact remains that
some people are idiots, and we need do everything in
our power to protect ourselves from liability to idiots
these days...even to making sure that a simple chicken
cooker is "food safe". I dread the day some idiot decides
to use one to hold up his car to change a tire!
Stranger things have happened.
A man was recently admitted to a hospital for severe abdominal pain.
X-rays revealed that his lower intestine was clogged by a bunch of
plastic heads from Barbie dolls. When the doctors in the
emergency room asked him why he had eaten them, he replied that
he "enjoyed the extreme pleasure it gave him to (poop) them out."
He will no doubt sue Mattel for damages...and probably WIN :>(
You just can't be too paranoid these days...you're surrounded!
Best Regards,
Wayne Seidl
> None of the above !
> You need to realistically look at what the can is. The culmination
of a
> multi mega million dollar brewing industry to package it's
product.
> You can't TRULY believe that the cans would have any toxic paints
/
> pigments, and /or other dangerous substances.(other than "demon"
alcohol
> itself) Every brewer could face huge suits. Besides, in "cooking"
use, the
> temperature won't go much above 200 degrees, if it even reaches
that.
> Caution is OK, but paranoia is a bit overboard.
> Ditmar
>
>
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> Send postings to clayart@lsv.ceramics.org
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Joyce Lee on thu 8 apr 04
ok
----- Original Message -----
From: "Ditmar"
To:
Sent: Thursday, April 08, 2004 6:08 PM
Subject: Re: Toxic substances from BBQ BEER BROASTER
> >
> > An interesting observation.
> >
> > Why is it that there is so much discussion over leaching
> > from glazes but nobody seems concerned about
> > nasties coming out of the paint on the beer can in
> > the oven and poisoning the chicken?
> >
> > Is it because you are not selling the chicken to the public
> > and therefore not liable to be sued?
> >
> > Or,
> >
> > Is it because people really are not that concerned about
> > poisoning themselves?
> >
> > Or,
> >
> > Is it just ignorance?
> >
> >
> > I wonder.
> >
> >
> > Earl K...
> > Bothell, WA, USA
> >
>
> >
> None of the above !
> You need to realistically look at what the can is. The culmination of a
> multi mega million dollar brewing industry to package it's product.
> You can't TRULY believe that the cans would have any toxic paints /
> pigments, and /or other dangerous substances.(other than "demon" alcohol
> itself) Every brewer could face huge suits. Besides, in "cooking" use, the
> temperature won't go much above 200 degrees, if it even reaches that.
> Caution is OK, but paranoia is a bit overboard.
> Ditmar
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
claybair on thu 8 apr 04
Yeah Carol,
And my burning question is.....
Do the diehard beer drinkers
drink the beer afterward????
Gayle Bair
Bainbridge Island, WA
http://claybair.com
-----Original Message-----
From:Carol Tripp
Hey, Earl, what everyone is talking about is making a beer chicken roaster
out of clay so no can is needed. I guess you are correct to wonder about
what's on the can and all. Geez, I'd wonder if anyone thought to wash it.
And what about the salmonellla in the chicken? And what I really want to
know is, do you have to cover the chicken with foil if you cook it in the
over? So many questions...;-)
I 'm still in shock about someone's instructions for cooking a 6lb chicken
for 2 1/2 hours - that's not a chicken, that's a turkey! The biggest
chicken in the market down here is barely over 1 kg and and they are tough
birds.
Best regards,
Carol
Dubai, UAE
pdp1@EARTHLINK.NET on thu 8 apr 04
Hi Carol,
The 'salmonella' would die off from their frail intolerance
of the
heat of being slow roasted...
The six-pound size for 'chickens' we have over here, is (
usually)
achieved by means as will disuade you from ever eating them.
The beer-can itself, must be understood to contain some
insulating material inside as protext the thin Aluminum
alloy of the Can proper from the chemistry of it's contents
( using s kindred to the plastic material
'milar' or something) as well the Can's outside inks-paints
or
what as the label or graphics have...and these, I wonder
about too...
Phil
elvee
----- Original Message -----
From: "Carol Tripp"
> Hey, Earl, what everyone is talking about is making a beer
chicken roaster
> out of clay so no can is needed. I guess you are correct
to wonder about
> what's on the can and all. Geez, I'd wonder if anyone
thought to wash it.
> And what about the salmonellla in the chicken? And what I
really want to
> know is, do you have to cover the chicken with foil if you
cook it in the
> over? So many questions...;-)
> I 'm still in shock about someone's instructions for
cooking a 6lb chicken
> for 2 1/2 hours - that's not a chicken, that's a turkey!
The biggest
> chicken in the market down here is barely over 1 kg and
and they are tough
> birds.
>
> Best regards,
> Carol
> Dubai, UAE
>
> >
> >> You fill a beer can half full of beer or
> >>whatever you want, stick the chicken vertically on top
of it, put >>the
> >>whole thing on a pie plate or something to catch the
drippings and
> >>roast it.>
> >An interesting observation.
> >
> >Why is it that there is so much discussion over leaching
> >from glazes but nobody seems concerned about
> >nasties coming out of the paint on the beer can in
> >the oven and poisoning the chicken?
> >
> >Is it because you are not selling the chicken to the
public
> >and therefore not liable to be sued?
> >>Or,>
> >Is it because people really are not that concerned about
> >poisoning themselves?>
> >Or,>
> >Is it just ignorance?
> >
>
>
____________________________________________________________
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> Help STOP SPAM with the new MSN 8 and get 2 months FREE*
> http://join.msn.com/?page=features/junkmail
>
>
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__________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your
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> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached
at melpots@pclink.com.
Carol Tripp on thu 8 apr 04
Hey, Earl, what everyone is talking about is making a beer chicken roaster
out of clay so no can is needed. I guess you are correct to wonder about
what's on the can and all. Geez, I'd wonder if anyone thought to wash it.
And what about the salmonellla in the chicken? And what I really want to
know is, do you have to cover the chicken with foil if you cook it in the
over? So many questions...;-)
I 'm still in shock about someone's instructions for cooking a 6lb chicken
for 2 1/2 hours - that's not a chicken, that's a turkey! The biggest
chicken in the market down here is barely over 1 kg and and they are tough
birds.
Best regards,
Carol
Dubai, UAE
>
>> You fill a beer can half full of beer or
>>whatever you want, stick the chicken vertically on top of it, put >>the
>>whole thing on a pie plate or something to catch the drippings and
>>roast it.>
>An interesting observation.
>
>Why is it that there is so much discussion over leaching
>from glazes but nobody seems concerned about
>nasties coming out of the paint on the beer can in
>the oven and poisoning the chicken?
>
>Is it because you are not selling the chicken to the public
>and therefore not liable to be sued?
>>Or,>
>Is it because people really are not that concerned about
>poisoning themselves?>
>Or,>
>Is it just ignorance?
>
_________________________________________________________________
Help STOP SPAM with the new MSN 8 and get 2 months FREE*
http://join.msn.com/?page=features/junkmail
Ditmar on thu 8 apr 04
>
> An interesting observation.
>
> Why is it that there is so much discussion over leaching
> from glazes but nobody seems concerned about
> nasties coming out of the paint on the beer can in
> the oven and poisoning the chicken?
>
> Is it because you are not selling the chicken to the public
> and therefore not liable to be sued?
>
> Or,
>
> Is it because people really are not that concerned about
> poisoning themselves?
>
> Or,
>
> Is it just ignorance?
>
>
> I wonder.
>
>
> Earl K...
> Bothell, WA, USA
>
>
None of the above !
You need to realistically look at what the can is. The culmination of a
multi mega million dollar brewing industry to package it's product.
You can't TRULY believe that the cans would have any toxic paints /
pigments, and /or other dangerous substances.(other than "demon" alcohol
itself) Every brewer could face huge suits. Besides, in "cooking" use, the
temperature won't go much above 200 degrees, if it even reaches that.
Caution is OK, but paranoia is a bit overboard.
Ditmar
Ivor and Olive Lewis on fri 9 apr 04
Dear Phil,
Is the toxin produced by Salmonella destroyed by cooking? Or does it
continue to contaminate the meat?
Best regards,
Ivor Lewis. Redhill, South Australia
k. sam miller on sat 10 apr 04
Ivor asks...
>>continue to contaminate the meat?>
Food poisoning caused by the Salmonella bacteria is caused by the bacteria
itself, not any toxins that are produced (thus it is a food infection
rather than a food intoxication). Proper cooking kills the bacteria (160
degrees F is the magic temperature). Here's what the US Center for Disease
Control has to say...
"What can I do to prevent salmonellosis?
Cook poultry, ground beef, and eggs thoroughly before eating. Do not eat or
drink foods containing raw eggs, or raw unpasteurized milk.
If you are served undercooked meat, poultry or eggs in a restaurant, don't
hesitate to send it back to the kitchen for further cooking.
Wash hands, kitchen work surfaces, and utensils with soap and water
immediately after they have been in contact with raw meat or poultry.
Be particularly careful with foods prepared for infants, the elderly, and
the immunocompromised.
Wash hands with soap after handling reptiles or birds, or after contact
with pet feces.
Avoid direct or even indirect contact between reptiles (turtles, iguanas,
other lizards, snakes) and infants or immunocompromised
persons.
Don't work with raw poultry or meat, and an infant (e.g., feed, change
diaper) at the same time.
Mother's milk is the safest food for young infants. Breast-feeding prevents
salmonellosis and many other health problems."
Hope this helps!!
Regards,
Sam
Sam Miller
"Texas Dabbler"
"The sleeping dog sighs,
Rabbits run fast in her dreams,
Poor, slow bag of clay."
Ivor and Olive Lewis on sun 11 apr 04
Dear K. Sam Miller,
So it is ingestion of the live Salmonella which causes the problems.
Thanks for that elucidation.
Best regards,
Ivor Lewis. Redhill, South Australia
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