We had our first greens from the garden tonight; fresh young collards! The
Swiss chard will be the next greens. They get cooked with olive oil and
browned garlic. And no fear of e-coli or toxic poisons on any of it.

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of it.

Why would collards have E-coli?

http://en.wikipedia.org/wiki/Escherichia_coli
--
Dave

Apathy and denial are close cousins

In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

William Rose wrote in
:

*snip*

- Bill

Can I have a garden burger, well done?


Some would say I like a garden on my burger. Lettuce, tomatoes, onion,
ketchup all go on mine. (There's been a few times I've said, "Sure, I
like salad. On my hamburger.")

Puckdropper
--
Wise is the man who attempts to answer his question before asking it.

To email me directly, send a message to puckdropper (at) fastmail.fm

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.
--
Dave

On Sat, 05 May 2007 12:24:08 GMT, "Dave"
wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.

Ronald Reagan thought it was a vegetable, but isn't ketchup actually a
"fruit sauce"?
Last year I "canned" ketchup - a one time deal that I will *never* do
again. All those tomatoes, all that time and I ended up with 1 pint
(instead of the promised two pints). I've been afraid to even try it
(for fear it's just awful and a waste of time and tomatoes) and have
told my children that I'm leaving it to them in my estate.
Sue

In article . net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.

Dave,
you sort of remind me of some ol' biker buddies of mine who would get
loose by stapling each other. At least you have made an informed
decision to consent to play Russian roulette with a caca burger. I have
to admit I get vertiginous at the thought. The free market is supposed
to be based on informed consent but nobody wants to tell me if the food
I am buying is a GMO. At least with the caca burger, you might find a
butcher to sell you the sirloin and who then would grind it for you. You
may not feel better but I would:-)

- Bill
Coloribus gustibus non disputatum (mostly)

"Dave" wrote in message
news
"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of it.

Why would collards have E-coli?

Why? The same reason other greens get contaminated with that bacteria.


http://en.wikipedia.org/wiki/Escherichia_coli
--
Dave

Apathy and denial are close cousins

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young
collards!
The Swiss chard will be the next greens. They get cooked with olive
oil
and browned garlic. And no fear of e-coli or toxic poisons on any
of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it
too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.

Dave,
you sort of remind me of some ol' biker buddies of mine who would get
loose by stapling each other. At least you have made an informed
decision to consent to play Russian roulette with a caca burger. I have
to admit I get vertiginous at the thought. The free market is supposed
to be based on informed consent but nobody wants to tell me if the food
I am buying is a GMO. At least with the caca burger, you might find a
butcher to sell you the sirloin and who then would grind it for you. You
may not feel better but I would:-)

- Bill
Coloribus gustibus non disputatum (mostly)

No, I just won't conform to scare tactics for bland tasting beef. Have been
eating pink beef all my life, I'm in my 50s. Sometimes a "cooked rare" beef
steak. If you like the bland taste, go for it.

People been whining about this no pink/red long enough. Not enough dead
people from this to constitute the whining as I sure never seen any numbers
to constitute the allegation.

And, gasp, I sometimes eat some pink cooked pork.

Read up on how homo sapiens got the big head. That is, the large brain. It
was meat. Red meat.
--
Dave

Apathy and denial are close cousins

"Manelli Family" wrote in message
...

"Dave" wrote in message
news
"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

Why? The same reason other greens get contaminated with that bacteria.

Educate us all . Lets hear it.
--
Dave

Apathy and denial are close cousins

In article .net,
"Dave" wrote:

"Manelli Family" wrote in message
...

"Dave" wrote in message
news
"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

Why? The same reason other greens get contaminated with that bacteria.

Educate us all . Lets hear it.

Knowing it is bad enough without hearing it.

- Bill
It's the stuff that comes out of the White House

In article .net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young
collards!
The Swiss chard will be the next greens. They get cooked with olive
oil
and browned garlic. And no fear of e-coli or toxic poisons on any
of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it
too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.

Dave,
you sort of remind me of some ol' biker buddies of mine who would get
loose by stapling each other. At least you have made an informed
decision to consent to play Russian roulette with a caca burger. I have
to admit I get vertiginous at the thought. The free market is supposed
to be based on informed consent but nobody wants to tell me if the food
I am buying is a GMO. At least with the caca burger, you might find a
butcher to sell you the sirloin and who then would grind it for you. You
may not feel better but I would:-)

- Bill
Coloribus gustibus non disputatum (mostly)

No, I just won't conform to scare tactics for bland tasting beef. Have been
eating pink beef all my life, I'm in my 50s. Sometimes a "cooked rare" beef
steak. If you like the bland taste, go for it.

People been whining about this no pink/red long enough. Not enough dead
people from this to constitute the whining as I sure never seen any numbers
to constitute the allegation.

And, gasp, I sometimes eat some pink cooked pork.

Read up on how homo sapiens got the big head. That is, the large brain. It
was meat. Red meat.

Dave, I wasn't trying to scare you. I was advocating prudence. I even
suggested buying real sirloin for your hamburgers. Yeah, I'm messin'
with you but you must know it is a real concern. I guess you must cook
your own hamburgers because the legal staff at a franchise wouldn't let
them sell pink-in-the-middle burgers. Happy trails.

Oh, can you point me in the right direction about meat eating leading to
larger brains? I'm curious about when emotional desire gave way to
symbolic thought.

- Bill
Coloribus gustibus non disputatum (mostly)

"William Rose" wrote in message
...
In article .net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"William Rose" wrote in message
...
In article . net,
"Dave" wrote:

"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young
collards!
The Swiss chard will be the next greens. They get cooked with
olive
oil
and browned garlic. And no fear of e-coli or toxic poisons on
any
of
it.

Why would collards have E-coli?

This is an allusion to a problem with fresh spinach from California,
that had been infected with contaminated water.
http://www.healthdiaries.com/eatthis...fornia-spinach
-farms.html
No excrement, no e.coli. 'nuff said. Uh, however, to be on the safe
side, when you cook a hamburger, be sure it is brown or grey on the
inside, when you serve it (not pink). Otherwise, don't worry about
it
and chow down. Courtesy of the USDA.

- Bill

Can I have a garden burger, well done?

Sorry, gotta have the pink in my burgers/beef. Still alive and
kickin,
enjoying my food as well. Like Puckdropper said, like my salad on it
too.
Though, I don't consider ketchup a vegetable. More refined sugar than
anything else in its taste.

Dave,
you sort of remind me of some ol' biker buddies of mine who would get
loose by stapling each other. At least you have made an informed
decision to consent to play Russian roulette with a caca burger. I have
to admit I get vertiginous at the thought. The free market is supposed
to be based on informed consent but nobody wants to tell me if the
food
I am buying is a GMO. At least with the caca burger, you might find a
butcher to sell you the sirloin and who then would grind it for you.
You
may not feel better but I would:-)

- Bill
Coloribus gustibus non disputatum (mostly)

No, I just won't conform to scare tactics for bland tasting beef. Have
been
eating pink beef all my life, I'm in my 50s. Sometimes a "cooked rare"
beef
steak. If you like the bland taste, go for it.

People been whining about this no pink/red long enough. Not enough dead
people from this to constitute the whining as I sure never seen any
numbers
to constitute the allegation.

And, gasp, I sometimes eat some pink cooked pork.

Read up on how homo sapiens got the big head. That is, the large brain.
It
was meat. Red meat.

Dave, I wasn't trying to scare you. I was advocating prudence. I even
suggested buying real sirloin for your hamburgers. Yeah, I'm messin'
with you but you must know it is a real concern. I guess you must cook
your own hamburgers because the legal staff at a franchise wouldn't let
them sell pink-in-the-middle burgers. Happy trails.

Oh, can you point me in the right direction about meat eating leading to
larger brains? I'm curious about when emotional desire gave way to
symbolic thought.

- Bill
Coloribus gustibus non disputatum (mostly)

I was taught how to test, by visual cues and finger feel of hamburger (both
cheap cut and sirloin) to get the medium/pink result without breaking the
burger open. It varies some on the intial temp of the meat including the
frozen variety.

Hamburger outlet, fast food or otherwise restaurants all have their problems
and differ in prep, grill temperature, and cold storage just prior to
cooking. Some continue to singe the outside and mildy pre-cook rare and
stage in a container just barely warm enough to ward off germ growth on the
outside, but the rare stuff inside never gets that hot until unusable for a
burger due to setting time. Personnel training regarding cooking meat
varies widely as well.

Its not meat eating, its eating red meat. Not fish or fowl. Found book in
public library, unable to recall its title. Was also accounted on a
discovery channel program that I saw a few months ago.
--
Dave

Apathy and denial are close cousins

"Dave" wrote in message
link.net...
"Manelli Family" wrote in message
...

"Dave" wrote in message
news
"Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young collards!
The Swiss chard will be the next greens. They get cooked with olive oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

Why? The same reason other greens get contaminated with that bacteria.

Educate us all . Lets hear it.

I'm surprised you didn't already hear it on TV or the radio. I wont bother
to enlighten you since you feel the whole thing never really happened. I'll
stick to either the greens I grow myself or the canned variety.

--
Dave

Apathy and denial are close cousins

"William Rose" wrote in message
...
In article .net,
"Dave" wrote:

"Manelli Family" wrote in message
...

"Dave" wrote in message
news "Manelli Family" wrote in message
...
We had our first greens from the garden tonight; fresh young
collards!
The Swiss chard will be the next greens. They get cooked with olive
oil
and browned garlic. And no fear of e-coli or toxic poisons on any of
it.

Why would collards have E-coli?

Why? The same reason other greens get contaminated with that bacteria.

Educate us all . Lets hear it.

Knowing it is bad enough without hearing it.

I find it hard to believe he hasn't heard or read about what goes on in the
fields where these vegetables are grown.



- Bill
It's the stuff that comes out of the White House