And most folks have no idea which parts, or how many different steers their "ground Angus sirloin" came from. It's hard to believe but true that a single burger made from grocery store beef may be made up of meat from many different steers from different places, handled by god knows how many different people.
If one has to buy beef in the grocery store, safer, cheaper and better tasting ground beef can be had by watching for roasts to go on sale and asking the "butcher" to grind them for you. Most stores do it at no charge. Cross rib roasts are my favorite grind.

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I buy ground sirloin @ $2.75/# ground while I am there, no need to drain drippings as there has not been any fat added. If people understood the difference between 90% lean and 70% lean they would not buy it as 70% lean has 30% fat added while grinding the beef.

Can we change the title of this thread to "Grilled Chicken in My Belly"?

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Clk's Ebay Stuff BUY SOMETHING NOW!!!

Heres something you can throw together ,4 chicken breast ,Cup of cilantro ,can of tomatoes ,1/2 of a whole onion,2 tbl spoons of olive oil,1 cups of water,2 tbl of tony sacheries.Sauce pan with lid for 1 hr on 325 ,move to the oven for 1/2 hr on 375 .I use the rest of the broth to make a spicey chicken soup with noodles ,the other chicken Ill slice for subs and soft tacos.2 days is the most I go ,once cooked you can go another 4 days ,or just freeze ,chicken does very feel once cooked and frozen ,up to 2 months.

My first, paying, job was working in a restaurant...dish washer, salad prep, mop-monkey, then short-order (fit me, I was short) cook, jail-prep and delivery...the works. Never waited or bussed tables...didn't look good in 4" heels...left that to the babes!

ANYWAYS...

Restaurant inspections (at least in Wisconsin, at that time) were announced at least 2-3 days before they would occur.

Seemed stupid to me...I thought that IF YOU HAD TO GET IT RIGHT BEFORE THEY GOT THERE, YOU WEREN'T DOING IT RIGHT TO BEGIN WITH.

Got to hand it to the Restaurant Lobby...they did what the dues paid for.

For two days, EVERYONE rubbed, scrubbed, licked and spit-shined like nothing had ever been Rd, Sd, Ld and S-Sd in its life.

We got a "98.somethingsomething%"...someone left a few wads of gum under a table in the dining room or something stupid like that.

Me? New kid on the crew? I got the bathrooms and canned-food storage racks. They passed 100%. Ever polish a few cases of #10 cans of mushrooms, tomato-sauce, various bland-brands of Campbell soups, broths and chocolate syrup? It can be done...and it was.

I also started cooking my own food (for breaks) after that.

Now, back to the OP's original line of thought and survival...

I would think that if the stuff didn't stink, you'd be able to rinse it real good, then cook it 'til the thermometer said "CHICKEN'S DONE!" - then two or three days shouldn't be an issue...unless, of course, flies/maggots were worming their way to daylight...then I'd throw it over the fence for the nasty neighbors to deal with...maybe "take out" their dang dawg or somethin'...

This is one of those situations that says "If it's movin' and it ain't suppose to? Leave it."

Otherwise, chop and dice it up for Chicken-Salmonella-Salad Samwiches. (melling spitake intented)

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“I didn’t really say everything I said.”
. . . . . . . . . . . . . . . . . . ~ Yogi Berra ~

Well, other than the mayo...

PB&J is the best sandwich for travel. Not the healthiest thing you could take, but better for you than bacon or, of course, mayo that's turning.

> This thread is how old? Hopefully the bird in question has been cooked or dumped by NOW.

Dumped same day the thread started. And then it sat festering in the trash for several days until the salad wagon arrived. Neighborhood crows were attacking the trash bin

>Makes one wonder where are the boards of health for restaurants? I suspect those shows have reduced eating out or at least made people wonder what they are getting.

We both commented that it is amazing some of these places can stay open given the obvious lack of cleanliness standards that take place. One would think the board of health would close a place that was blatantly filthy in both the front and back of the house.

Naturally, due to the right wingers who don’t believe that restaurants need to be inspected, these kinds of inspections are funded as little as politically possible and often skipped more often than done.

That said, it would be great to have a reality show about the restaurant inspection process. I’m sure it would be a first rate comedy and we, the audience, would learn all kinds of bribe and kick-back schemes paid to the inspectors, plus we'd probably find out the inspectors were rather unsavory characters with a sweet tooth...

I don’t know if Restaurant Impossible would cause fewer people to eat out, but it has definitely raised our awareness about the risks of smaller restaurants.

>If there is any truth to some of the practices illustrated on the various shows there can be real risks present. When we were young our parents made suggestions of the safest things to eat at strange restaurants.

There are so many risks now. I read only a couple of days ago that cucumbers are another source of ecoli. I remember the good old days when eating fried foods was considered risky due to resulting extra fat in the blood. Now there are so many sources of toxins in foods you pretty much select your poison from the menu when eating at a restaurant. Hopefully, some, at least, have a good taste......