Starving musician food that doesn't suck

[boosh]

[quote]Originally posted by Super 8: [b] [quote]Originally posted by boosh: [b] Man I'm 6ft3,220lbs and I haven't been ill in 15 years. [/b][/quote]DEAR LORD!!!! At 3,220lbs, I'm amazed you are still ALIVE!!! :D This is a photo of Boosh, the last time anyone saw him outside... [img]http://totl.net/WompRat/jabba.jpg[/img] you are truly funny,...... you know what I meant :freak: I still think Boosh is the smartest guy I have ever met... :thu: [/b][/quote]

[Barandine Vondenger]

[quote]Originally posted by boosh: [b] [quote]Originally posted by Super 8: [b] [QUOTE]Originally posted by boosh: [qb] Man I'm 6ft3,220lbs and I haven't been ill in 15 years. QUOTE]DEAR LORD!!!! At 3,220lbs, I'm amazed you are still ALIVE!!! :D This is a photo of Boosh, the last time anyone saw him outside... [img]http://totl.net/WompRat/jabba.jpg[/img] you are truly funny,...... you know what I meant :freak: I still think Boosh is the smartest guy I have ever met... :thu: [/b][/quote][/b][/quote][b]First, employees must wash their hands and fingertips using the double hand wash with a fingernail brush. Insects and rodents must be kept out of the facility, and all food contact surfaces must be cleaned and sanitized between contact with different potentially hazardous raw products. Assuming that raw food is contaminated, there must be just-in-time delivery of fresh product to assure that there is minimal pathogen multiplication in the wholesale supply system. Food must be stored before the temperature of the food rises more than 5ºF (2.8ºC). Damaged packages should be returned, and moldy food should be destroyed. Pre-preparation of the food should begin within 24 hours of the time it will be consumed. The food temperature must kept to less than 50ºF (10.0ºC) during pre-preparation. Heating the food to above 130ºF (54.4ºC) in less than 6 hours will control the multiplication of C. perfringens. The food should then be pasteurized to reduce Salmonella 10,000,000 to 1, according to the standards shown. Leftovers of cooked / pasteurized food should be cooled to 45ºF (7.2ºC) in less than 15 hours in order to control the multiplication of C. perfringens. If salads are made, they should be mixed at a temperature of less than 50ºF (10.0ºC) in order to control the toxin production by growth of S. aureus and C. botulinum. Food held hot on a steam table should be served in less than 30 minutes in order to retain the thermally sensitive nutrients vitamin C, niacin, and thiamin. Cross-contamination must be controlled. If hot take-out food is given to a consumer, the consumer must be instructed to eat it within 2 hours, or to begin to cool it immediately to 41ºF (5.0ºC) in 2 hours. If the consumer cannot do this, then he or she should purchase cold food at 41ºF (5.0ºC) to take home. Food should be held either below 30ºF (-1.1ºC) or used within the time limits in Table 5-1. Reheating food should not be used as a critical hazard control process. If toxins of S. aureus, B. cereus, and C. botulinum have been produced, they cannot be inactivated by reheating to 165ºF (73.9ºC). The following process standards assure that toxins will not be produced after food is cooked. Keeping food at less than 38ºF (3.3ºC) controls the growth of non-proteolytic C. botulinum and B. cereus. However, this temperature will allow the growth of L. monocytogenes and Yersinia enterocolitica from cross-contamination. Therefore, to assure the safety of food, it should be used within the time-temperature constraints of Table [/b]5-1

[boosh]

[img]http://www.voedsel.net/vragen/camp.jpg[/img]

[boosh]

SALMONELLA OUTBREAK SICKENS 100 IN 7 STATES ATLANTA - About 100 people Salmonella strains in at least seven states have become ill recently with an unusual form of Salmonella, according to the Centers for Disease Control and Prevention. Six people in Illinois have been hospitalised in the past two months with Salmonella agona infections, according to Carl Langkop, an epidemiologist who is chief of the Communicable Diseases Control Branch of the Illinois Department of Public Health. Because Salmonella agona is so unusual, doctors suspect that the cases are from a single source, but have not yet tracked that down. The bacterium is found in chicken, turkeys, cattle and pigs. Dr. Laurence Slutsker, a medical epidemiologist with the CDC, said that there are no reports of deaths from the illness. The cases started in early April, and Illinois received reports of four new illnesses Thursday, Langkop said. Like other Salmonella infections, agona usually causes a weeklong illness. Symptoms include CDC work to identify vomiting, fever, diarrhoea, and abdominal cramps. Infections can be fatal among infants, the elderly and people with compromised immune systems. The investigation is centred in Illinois, where there are more cases than any other state. In a normal year, Illinois records about 40 cases of Salmonella agona illnesses; in the last seven weeks alone, 34 cases have been confirmed. Cases also have been recorded in Ohio, Indiana, Missouri, Michigan, New York and Pennsylvania. The CDC is now launching a new system that can track such outbreaks in the future. The system lets epidemiologists track the DNA fingerprints of individual strains of Salmonella. But right now, the CDC does not know what is causing the current outbreak.

[Philip OKeefe]

Bump - for the new guy (Killer B) who is trying to live on a $15 / week food budget. :eek: :)

[Wewus432]

Mmmmmmmmmmmm, salmonella.

[Jode]

Lee, as a fellow Georgia boy (I don't know whether you're the imported variety or not), you should know that peanuts are just about the cheapest and most-filling-for-the-buck source of protein around. Plus, they're so damn good.

[phaeton]

I will agree with botch- get a wok. Cooking stuff for very short times in a wok is the way to get the most nutrition out of your food. The trick is to cut everything up so that it is all the same size. In a wok you can glaze things with seasonings (or dont*), and throw them over rice to great effect. No amount of rice can hurt you. White rice, brown rice, just not `instant rice'. White rice is less domineering, and brown rice is nuttier and fills you up more. You can use rice as a hell of a filler to add to flavourful stuff, and it's probably the cheapest food around. I'll also second Geenard- Beans beans and beans. All kinds of beans. Beans all day in the crockpot. Skip the hamhock or bacon and use liquid smoke. Or don't*. No amount of beans will hurt you. In fact, beans and rice are great. Kidney beans and rice, for example. Flavour it with ketchup or cheese. Or don't*. Here's a classic- chili over fritos, with cheese on top. I think this is sometimes called a Mexican Haystack. Very filling, and great when it's cold out. Here's one of my favourites: homemade Bean, Rice and Cheese burritos. The trick is to add a cup of water per 15oz of beans and boil it back down to its original consistency (about 45minutes(remember, beans have to be cooked to death)). Use any kind of rice- plain, white, brown, flavoured, whatever. Use any kind of cheese- whatever strikes your fancy. It's great stuff. For example i just spent $7 on tortillas, a sack of rice, 3 cans of refried beans and pre-shredded cheese (if i had a grater cheese would be cheaper) on friday night. Today is tuesday, i'm stuffed, and i've got enough for 2 more meals. This qualifies as junk food: The `gourmet' mac n cheese (the type with the gui cheese packet or can) + 1 can of your favourite chili. Here's 2 meals for about $1.15: Betty Crocker instant hash browns. Add an onion and cheese to it if you like, or dont* . . . . note all the "or dont*" stuff. Many years ago i stopped putting sauces, salt, seasonings etc on my food. I feel that a lot of people (or maybe just us americans) are `desensitized' by the amount of salt, sugar, and seasonings that we consume. Stop doing this. Get used to what your food *really* tastes like without all this, and stuff will taste much better. You'd be surprised how good just plain steamed rice tastes- just by itself- when you're tongue isn't numbed by all the salt and sugar most people eat daily. (there's some health benefit in this too) Oh, and btw- all that expensive snack food like doritos, or chips or even fast food- you won't *want* to eat it, because it is repulsive. Too greasy, too salty, too processed. My final bit is to eat like a bird. I save money by eating small amounts of food. Like i said, a box of instant hash browns is enough to make me almost too stuffed to move, *twice*. Eat less for a while, and your stomach will shrink. This isn't dieting, this is just eating smaller portions. Also, i've re-arranged it so my biggest meal is in the middle of the day, and the smaller meal is at night (and usually around 9pm). A cup of coffee with dinner seems to make me feel more `full' too. If you still feel hungry after dinner, a well placed bowl of grape-nuts, shredded wheat, corn flakes or cheerios does wonders. Too bad cereal is $5 a box these days. (yes i know someone will turn this into a pun about Cereal the forum poster)