Eh, eggs in Japan aren't refrigerated, since they're not pressure-washed or anything. Still got that lovely natural coating on them.
I have TKG at least once a week, no issues.
Better check your sodium/cholesterol levels then!
And yes, while the bacteria mainly resides on the eggshell, it can make its way into the egg just like how HIV virus can enter baby's circulation even if they're encapsuled in the placenta; once the protection has been broken (in this case the eggshell), the virus/bacteria can contaminate everything. Crack your eggs quickly and cleanly so it won't have any prolonged contact with the, err, 'natural coating'.
TKG is great but raw egg truly shines in a beef bowl. Mm-mm, tasty!
Raw egg on still sizzling sisig ( boiled pig's head parts ) tastes great too, though I suppose it gets cooked in that one. Kinda defeats the point of a TKG doesn't it?
Goddamn, I could go for some sisig. Hard to find decent Filipino food over here... Well, for a half decent price, anyway. And even then, dinuguan is thin on the ground.
And yeah, always get the egg extra at gyudon restaurants, it's only like 50yen. (can even get it slightly poached, not cooked through - my favourite)
This is actually a less-than-common American stereotype. Americans are sometimes portrayed as prudish and obsessive when it comes to cleanliness and disease awareness. You'll see people here who carry trusty sanitizer with them at all times, and people who won't touch a public bathroom purely in concern for their health. Even "just raw fish" sushi will repulse some for reasons other than the taste; even if you try to ensure them that sushi is still prepared with the same love as any other food, the idea won't stick. There's supposedly more than one reason why America lets a lot of its hard, environmentally unsound work like bauxite processing onto eastern nations too.
Not saying the rest of the world is full of slobs, there are probably plenty of tidy people around the globe and plenty of the opposite in America too, but there's basis for Iowa's reaction here.
I don't have an issue with raw eggs IN stuff, but for me the texture of a straight uncooked or just like warmed egg just dropped on top of something is just gross as hell, like eating boggers.
This is actually a less-than-common American stereotype. Americans are sometimes portrayed as prudish and obsessive when it comes to cleanliness and disease awareness. You'll see people here who carry trusty sanitizer with them at all times, and people who won't touch a public bathroom purely in concern for their health. Even "just raw fish" sushi will repulse some for reasons other than the taste; even if you try to ensure them that sushi is still prepared with the same love as any other food, the idea won't stick. There's supposedly more than one reason why America lets a lot of its hard, environmentally unsound work like bauxite processing onto eastern nations too.
Not saying the rest of the world is full of slobs, there are probably plenty of tidy people around the globe and plenty of the opposite in America too, but there's basis for Iowa's reaction here.
Funny thing is that doctors are increasingly believing that this sort of behaviour had contributed to the rise of severe allergic reactions and various immune system disorders in North America, too.
Funny thing is that doctors are increasingly believing that this sort of behaviour had contributed to the rise of severe allergic reactions and various immune system disorders in North America, too.
As for me, I could go for done TKG right now.
Come for the comic, stay for the discussions.
And now I'm hungry. Lemme grab something to eat real quick.
From experience, though, TKG doesn't seem to work well unless the rice is fresh out of the cooker and the eggs fresh off the farm. refrigerated eggs seem to not be as tasty unseasoned as fresh ones. Nothing that a little dab of soy sauce can't fix, mind you.
This is actually a less-than-common American stereotype. Americans are sometimes portrayed as prudish and obsessive when it comes to cleanliness and disease awareness. You'll see people here who carry trusty sanitizer with them at all times, and people who won't touch a public bathroom purely in concern for their health. Even "just raw fish" sushi will repulse some for reasons other than the taste; even if you try to ensure them that sushi is still prepared with the same love as any other food, the idea won't stick. There's supposedly more than one reason why America lets a lot of its hard, environmentally unsound work like bauxite processing onto eastern nations too.
Not saying the rest of the world is full of slobs, there are probably plenty of tidy people around the globe and plenty of the opposite in America too, but there's basis for Iowa's reaction here.
It's common enough that it's a legitimate problem. It is especially prevalent in the Mid-west. This can be observed by the fact that the average mid-western chef is almost incapable of making a good rare stake. They always over cook it. I should know, I live there. My mom is also this stereotype incarnate. I am the opposite, and have almost no health problems. The last time I had a major health problem, it was because my appendix ruptured. I thought I was just sick, so we didn't get me to the hospital for about a week. I got gangrene in that time, but was fine. I was 10 or 11 at the time. 19 now.
And now I'm hungry. Lemme grab something to eat real quick.
From experience, though, TKG doesn't seem to work well unless the rice is fresh out of the cooker and the eggs fresh off the farm. refrigerated eggs seem to not be as tasty unseasoned as fresh ones. Nothing that a little dab of soy sauce can't fix, mind you.
Yeah, I try for it now and then, but I make do with a bit more soy sauce. I've always had our with rice right out of the cooker, but no eggs as good as the ones I've had overseas.
Goddamn, I could go for some sisig. Hard to find decent Filipino food over here... Well, for a half decent price, anyway. And even then, dinuguan is thin on the ground.
And yeah, always get the egg extra at gyudon restaurants, it's only like 50yen. (can even get it slightly poached, not cooked through - my favourite)
Damn you, now I'm craving sisig and dinaguan. While there is a Pinoy cafe here in my part of the Old Dominion...
One thing I'm noticing here: Half of you don't seem to realize that you crack the egg over piping hot rice and stir it. Here's an example of how you do it (start from 00:53): https://www.youtube.com/watch?v=P8uCxQcXtBE
I like egg either raw with salt (drinking out of shell) or finely cooked. No half-assing. But since you all started praising various interesting stuff, may be I should give it a chance...
I like egg either raw with salt (drinking out of shell).
Try putting a couple of raw eggs in a glass, put some salt, lemon juice and mexican salsa (like Tapatio or Cholula) and drink it. I had it after playing soccer when I was a little kid.
One thing I'm noticing here: Half of you don't seem to realize that you crack the egg over piping hot rice and stir it. Here's an example of how you do it (start from 00:53): https://www.youtube.com/watch?v=P8uCxQcXtBE
Eh, that's why I have it right out of the cooker - it's barely in the owl when I mix in the egg, then the soy. Otherwise it doesn't cook quite right in the rice, if it's too cool.
DeadW@nderer said:
I like egg either raw with salt (drinking out of shell) or finely cooked. No half-assing. But since you all started praising various interesting stuff, may be I should give it a chance...
TKG with fresh eggs and rice just out of the cooker. That's something that everyone should have, at least once.
Life is ridiculing me: 30 minutes after posting my comment here my father showed me his personal "how to" for pouring eggs on frying onions and tomatoes (eggs-veggies ratio is about 1:1) without me saying a thing.
It's common enough that it's a legitimate problem. It is especially prevalent in the Mid-west. This can be observed by the fact that the average mid-western chef is almost incapable of making a good rare stake. They always over cook it. I should know, I live there. My mom is also this stereotype incarnate. I am the opposite, and have almost no health problems. The last time I had a major health problem, it was because my appendix ruptured. I thought I was just sick, so we didn't get me to the hospital for about a week. I got gangrene in that time, but was fine. I was 10 or 11 at the time. 19 now.
Less to do with cleanliness and disease awareness and more to do with good old fashioned lawsuits.
Its FAR cheaper and easier to overcook food rather than undercook and risk dealing with some asshole who thinks they can make some legal threats to squeeze a few dollars out of you.
It becomes a de facto requirement when you start talking about large scale operations (ie. franchises). (When was the last time you heard of McDonalds being sued for an undercooked hamburger?)
The thing is, I'm pretty sure the levels of salmonella and the eggs' cleanliness and preparation differe greatly from country to country, with Japan's eggs being one of the safest to eat raw while American eggs not so much
Damn, all these comments make me want to treat myself a bowl of gyudon RIGHT now.
(Meanwhile, no one questions whether food poisoning should be a concern for shipgirls. Maybe sailors, I mean fairies, have to care? Personally I think they should be more worried about rust and barnacles.)
Damn, all these comments make me want to treat myself a bowl of gyudon RIGHT now.
(Meanwhile, no one questions whether food poisoning should be a concern for shipgirls. Maybe sailors, I mean fairies, have to care? Personally I think they should be more worried about rust and barnacles.)
Tell that to victims of Hiei and Isokaze on mess duty.
Less to do with cleanliness and disease awareness and more to do with good old fashioned lawsuits.
Its FAR cheaper and easier to overcook food rather than undercook and risk dealing with some asshole who thinks they can make some legal threats to squeeze a few dollars out of you.
It becomes a de facto requirement when you start talking about large scale operations (ie. franchises). (When was the last time you heard of McDonalds being sued for an undercooked hamburger?)
You don't understand: NO-ONE here can make a good stake! Not just large chains, but family owned ones, and even family members. None of them can make a good, bloody stake.
You don't understand: NO-ONE here can make a good stake! Not just large chains, but family owned ones, and even family members. None of them can make a good, bloody stake.
You don't understand: NO-ONE here can make a good stake! Not just large chains, but family owned ones, and even family members. None of them can make a good, bloody stake.
There are a lot places in the midwest that serve average steaks, quite a few bad steaks... but a few good ones (one or two great even).
But I suppose I've had twice the amount of years to look.
I never had a problem with raw meat in any form, and i love taste of it. It's uncommon, but there are person that like it.
Raw eggs... they taste ok-ish (but not as good as meat), but my stomach do weird, bubbling noises after eating them. And it's kinda hard to clean your 'stache and/or beard so... nah,raw eggs without anything to soak them up (like minced meat or rice) are not good.
The thing is, I'm pretty sure the levels of salmonella and the eggs' cleanliness and preparation differe greatly from country to country, with Japan's eggs being one of the safest to eat raw while American eggs not so much
A true point. As an American-born Chinese, I'd like to ask for a moment to consider how it's like when I go back home to the mainland. There are some legitimately packaged and refrigerated foodstuffs that are less safe than their equivalents being sold at open-air markets, unrefrigerated and exposed.
A true point. As an American-born Chinese, I'd like to ask for a moment to consider how it's like when I go back home to the mainland. There are some legitimately packaged and refrigerated foodstuffs that are less safe than their equivalents being sold at open-air markets, unrefrigerated and exposed.
This includes fish.
If we're gonna bring out this topic, I do have to ask why it is that some chemically processed and "sterilized" food kept in a refrigerated, anti-contamination environment can still be more susceptible to virus contamination than unchecked market goods. Scientists and analysts point both ways, but the facts seem to favor open air markets. I generally believe in the power of technology, but I can't help but wonder if something is fundamentally wrong with how America does food.
If we're gonna bring out this topic, I do have to ask why it is that some chemically processed and "sterilized" food kept in a refrigerated, anti-contamination environment can still be more susceptible to virus contamination than unchecked market goods. Scientists and analysts point both ways, but the facts seem to favor open air markets. I generally believe in the power of technology, but I can't help but wonder if something is fundamentally wrong with how America does food.
There is the possibility your food is too sane your immune system has become lazy... or it could be a gene defect based on race. It still amazes me how people there get sick of food poisoning to end in the hospital, or uncommon allergies like peanuts. How weak can you be for getting sick of eating accidentally something past is due date? I mean, if I were to do that the worst I get is a stomachache and diarrhea for two or three days. Take any personal blog and you'll find a post about someone has been inactive because a) he/she is moving or b) got food poisoned.
Well, the fact is - if the seller is not an idiot trying to sell his old product as fresh, then in open-air market you will mostly find the same bacteria as in air, water and soil from where the product is. If that product is local, and you are living in that region for long, YOU WILL BE IMMUNE to most common bacteria. Hec, even non-local products stored for some time in local warehouse will be covered mostly in local microorganisms.
When you buy food from some big market, you can only guess where it was produced and packed. It will in most situations be different enviroment, so if there will be something wrong, it will be because of bacteria that are alien for your immune system.
Oh, and there are serious diseases like botulism, that are caused by microorganism that thrive in anaerobic enviroment (like vacuum packages). That's why buying vacuum-packed meat products you need to keep much more attention.
There's also studies that are concluding that kids and adults who don't give their immune systems a chance to imprint on harmful microorganisms (by being in very sterile environments throughout their lives) have much higher instances of developing immune system disorders like life threatening allergies and the like.
Basically, given no enemy to fight (or a chance to get helpful microorganisms to colonize), your immune system goes after things it shouldn't.
The thing is, I'm pretty sure the levels of salmonella and the eggs' cleanliness and preparation differe greatly from country to country, with Japan's eggs being one of the safest to eat raw while American eggs not so much
There isn't really a notable difference in the levels across industrialized farms in the develop world as procedures are well researched and fairly universal, you could eat several raw eggs a day for basically your entire adult life and probably never get a single one that was contaminated, even if you did contaminated =/= sick, salmonella isn't that virulent and if the egg is kept cold so the culture is small and it's consumed immediately most healthy immune systems would shrug it off. Most outbreaks occur in commercial settings where many eggs are mixed together and allowed to sit for some time at unsafe temperatures. This can occur just as readily with 'small' or 'industrialized' eggs.
Drewko said:
Well, the fact is - if the seller is not an idiot trying to sell his old product as fresh, then in open-air market you will mostly find the same bacteria as in air, water and soil from where the product is. If that product is local, and you are living in that region for long, YOU WILL BE IMMUNE to most common bacteria. Hec, even non-local products stored for some time in local warehouse will be covered mostly in local microorganisms.
WOW this is dumb... this is like saying that people in Africa would be "immune" to Ebola because it's from the local environment. You might have a somewhat improved resistance... AFTER you've gotten sick (assuming it doesn't just kill you, most deaths occur in children during their first exposures), but catch the immune system in a slump, get a more virulent culture, or just a bigger then usual one and you're intestines will still be an express train for a few days.
Stellarium said:
A true point. As an American-born Chinese, I'd like to ask for a moment to consider how it's like when I go back home to the mainland. There are some legitimately packaged and refrigerated foodstuffs that are less safe than their equivalents being sold at open-air markets, unrefrigerated and exposed.
This includes fish.
It's not, not to say that open market food is automatically dangerous, but lets not take this to silly unscientific hearsay. Largely unregulated open markets were and are basically playing roulette, for every guy that's good and legitimately takes careful care of his stock there are others that just don't care, and lacking standardized controls you'd be hard pressed to tell which is which until you or people you know sick. It's also a simple fact that food borne illness in many places that still shop like this (SEA and Africa being prime examples) on a regular basis is actually more prevalent, and is probably under reported over over those figures since the same countries tend to be low income with lack of access to affordable or easy health care, so if they start shitting chocolate or puking up a river they just tough it out.
You could argue part of that could be due to poorer health conditions in general, but studies in the west have found a positive correlation between increased numbers of farmers markets and increased cases of food borne illness outbreaks. The simple fact is that allowing food to sit around in the open air often exposed to random contaminants with little concern for cross contamination for periods of time defined solely by what one or a handful of random dudes considers acceptable is inherently going to produce a spotty and inconsistent safety level.
The plus side is that due to more varied sourcing any single instance of poisoning probably effects fewer people, but on the downside said instances will occur more often and are more liable to involve more dangerous contaminants or organism.
As an aside the Western Pacific, mainly China actually has a uniquely and extremely deadly parasite that lives in fish that kills about 20% of people infected. Enjoy that thought when considering how safe you think that fish from a random street stall with basically no oversight or chain of custody in China is.
Blindga said If we're gonna bring out this topic, I do have to ask why it is that some chemically processed and "sterilized" food kept in a refrigerated, anti-contamination environment can still be more susceptible to virus contamination than unchecked market goods.
Utterly unscientific nonsense, sterilized and refrigerated food is absolutely 100% safer to eat then anything shipped or stored at room temperature for extended periods of time. This isn't even debatable, anyone that says otherwise is a hippe that thinks GMOs are the devil and industrialized farmers are Nazis. Due to mass distribution when one problem occurs it tends to effort more people, but as an aggregate in relation to population food borne illness in the developed world where these sorts of markets are largely extinct for day to day shopping is lower then the developing world where it's not.
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Scientists and analysts point both ways, but the facts seem to favor open air markets. I generally believe in the power of technology, but I can't help but wonder if something is fundamentally wrong with how America does food.
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No facts whatsoever favor open air markets all science shows that refrigeration and sterilization retard the growth of pathogens and improve food safety, the rates of all illness are lower in the west, and the rates of DEATH and poisoning by chemical contamination are massively lower. An extensive WHO study to determine rates found that in order foodborne illness was worst in these regions: -Africa -South East Asia -The Near East and Mediterranean -Western Pacific -Americas -Europe
The American number however is being inflated by including all of South and Central America. If one look at just Canada and the US it would be much lower over all.
You can argue that such practices from a culinary perspective make the food blander or less interesting, but from a safety prospective you don't have a fucking leg to stand on. I'm so fucking tired of people that want to be stupid hipsters about food, these changes didn't occur in a vacuum and they didn't occur because of eeeevil corpations, they occurred because back in the day you could end up with shit like saw dusts in sausages as filler and shitting yourself to death before you where six years old was a common occurrence. In many parts of the developing world the later is STILL depressingly common killing hundreds of thousands of children a year.
Jarlath said:
There's also studies that are concluding that kids and adults who don't give their immune systems a chance to imprint on harmful microorganisms (by being in very sterile environments throughout their lives) have much higher instances of developing immune system disorders like life threatening allergies and the like.
Basically, given no enemy to fight (or a chance to get helpful microorganisms to colonize), your immune system goes after things it shouldn't.
So, Iowa... a little dirt isn't bad for you.
That's an overly simplistic take and the data is indeterminate and disputed, regardless food isn't really central to the so called 'hygiene hypothesis' even among proponents. No one thinks exposing kids to e-coli is a good fucking idea.
I've tried a few times hot instant noodle with raw eggs, seems like its just not my plate but I do enjoy half cooked one scrambled with shreded cheese, anchovies fried with shallots and garlic(made a lot before for this purpose). Mix it all together to the bowl with the inst noodle seasoning. Taste wonderful when you don't have any other ingredients for a quick meal in here
I typically prepare mines by frying the eggs sunny-side up first before adding it onto the rice and soy sauce before mixing. Haven't had the chance to just crack an egg on top of the rice, but I'd like to try an authentic one before trying to make it myself.....
I've heard the rumours..Huh!?Raw egg on rice is Japanese at its finest!What'cha talkin' 'bout!Damn straight!Aren't you concerned about Salmonella?I can't understand you foreigner's language!But to think you actually mix raw egg onto your rice...Whassat 'bout salmon?
Orig. Salmonella cf. /saru/ 'monkey'醤油