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Topic: PIF Potluck! 6-25-11  (Read 11120 times)

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e2g

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Large like the LDVFNC one  :smt002

a bag of charcoal and some type of animal flesh, I will bring.
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Fish Flogger

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a bag of charcoal and some type of animal flesh, I will bring.

"How you get so big, eating food of this kind?"

While that yoda quote was most appropriate for this thread I prefer:

"Ready are you? What know you of ready? For eight hundred years have I trained Jedi. My own counsel will I keep on who is to be trained! A Jedi must have the deepest commitment, the most serious mind. This one a long time have I watched. All his life has he looked away… to the future, to the horizon. Never his mind on where he was. Hmm? What he was doing. Hmph. Adventure. Heh. Excitement. Heh. A Jedi craves not these things. You are reckless!"

Sorry, I couldn't help myself... :smt003

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Pern

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man, i wanna go to this event too but I used up all my sick leave..  :smt013 have fun, brothers.
I don't intend on winning any tourney's, I intend on fishing with the brother's OTW and having a good time while at it... NCKA!
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G-Whiz

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man, i wanna go to this event too but I used up all my sick leave..  :smt013 have fun, brothers.

.... When I use my S/L all up, I end up using LWOP!!!! :smt044
The one who dies with the most toys, WINS!



Pern

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man, i wanna go to this event too but I used up all my sick leave..  :smt013 have fun, brothers.

.... When I use my S/L all up, I end up using LWOP!!!! :smt044

 :smt044 :smt044 i gotta work saturday... where/ what is PIF btw?
I don't intend on winning any tourney's, I intend on fishing with the brother's OTW and having a good time while at it... NCKA!
Rockin' the... 2011 Hobie Mirage Revolution
Rocked the... 2009 Wilderness Systems Tarpon 120
Rolled the... Perception Search 15


LilRiverMan

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Looking forward to an off the hook Potluck. Most of us already know the following, but just going the extra mile to protect our loved ones. Our Director of Enviromental Health sent out this mass email  - on Picnic / BBQ safety. I copied it and pasted below.

Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly.
To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical. Read on for simple food safety guidelines for transporting your food to the picnic site, and preparing and serving it safely once you've arrived.



 
Pack and Transport Food Safely
Keep your food safe: from the refrigerator/freezer . . .
all the way to the picnic table.


 
Quick Tips for Picnic Site Prep
Food safety begins with proper hand cleaning - including outdoor settings. Before you begin setting out your picnic feast, make sure hands and surfaces are clean.

Outdoor Hand Cleaning: If you don't have access to running water, simply use a water jug, some soap, and paper towels. Or, consider using moist disposable towelettes for cleaning your hands.
Utensils and Serving Dishes: Take care to keep all utensils and platters clean when preparing food.
Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
Organize cooler contents. Consider packing beverages in one cooler and perishable foods in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks, the perishable foods won't be exposed to warm outdoor air temperatures.
Keep coolers closed. Once at the picnic site, limit the number of times the cooler is opened as much as you can. This helps to keep the contents cold longer.
Don't cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.
Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel.
- Packaged fruits and vegetables that are labeled "ready-to-eat," "washed," or "triple washed" need not be washed.

Safe Food Temperature Chart Food Temperature
Steaks and roasts 145°F
Fish 145°F
Pork 160°F
Ground beef 160°F
Egg dishes 160°F
Chicken breasts 165°F
Whole poultry 165°F
Shrimp, lobster, and crabs cook until pearly and opaque
Clams, oysters, and mussels cook until the shells are open
 
Follow Safe Grilling Tips
Grilling and picnicking often go hand-in-hand. And just as with cooking indoors, there are important guidelines that should be followed to ensure that your grilled food reaches the table safely.

Marinate safely. Marinate foods in the refrigerator - never on the kitchen counter or outdoors. In addition, if you plan to use some of the marinade as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.
Cook immediately after "partial cooking." If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.
Cook food thoroughly. When it's time to cook the food, have your food thermometer ready. Always use it to be sure your food is cooked thoroughly.
Keep "ready" food hot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. This keeps it hot but prevents overcooking.
Don't reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry, or seafood allows bacteria from the raw food's juices to spread to the cooked food. Instead, have a clean platter and utensils ready at grill-side to serve your food.

 
Serving Picnic Food: Keep it COLD / HOT
Keeping food at proper temperatures - indoor and out - is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness.

Instead, follow these simple rules for keeping cold foods cold and hot foods hot.

Platter Warning:

Prevent "Cross-Contamination" When Serving
Never reuse a plate or utensils that previously held raw meat, poultry, or seafood for serving - unless they've been washed first in hot, soapy water. Otherwise, you can spread bacteria from the raw juices to your cooked or ready-to-eat food.

This is particularly important to remember when serving cooked foods from the grill.
COLD FOOD
Cold perishable food should be kept in the cooler at 40° F or below until serving time.

Once you've served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is above 90° F. If it does - discard it.
Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
HOT FOOD
Hot food should be kept hot, at or above 140° F.

Wrap it well and place it in an insulated container until serving.
Just as with cold food - these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90° F. If food is left out longer, throw it away to be safe.


 


--------------------------------------------------------------------------------

 
 
Dean D. Peterson PE, REHS
Director Environmental Health

 
 
 
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Great Bass 2

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Guess Ill make fully cooked hot dogs instead. :-)
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Yakhopper

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 :smt044 :smt044 :smt044
Does food hang around long enough at a NCKA potluck to get bacteria?
 :smt006

See Ya There,
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lilriverman must have seen me cooking while camping before  :smt044

Thank you for the reminder, I will bring some hand sanitizer  :smt005
I'm still walking, so I'm sure that I can dance...


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Pork street tacos with all the good stuff to put on top mmmmm.....

I know, I've been making this alot lately but it's too easy and yummy  :smt001

And maybe a suprise......

Sarah

Since nobody wanted to do Adam's Iron Chef thing, I will challenge you to a taco throw down. Your pork tacos against my Tandori lamb tacos. Are you ready? Won't generate donations like Craig vs Raptor but let's get it on! :smt006

Scott

You are on, and by the way I love lamb  :smt007

-Sara
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Fish Flogger

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I love a little friendly cooking competition... especially when I get to be the guinea pig  :smt003

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Mooch and Shicken can be the judges for the taco throwdown.
1st Place 2007 Kayak Connection Father's Day Derby
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FisHunter

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El Pastor Tacos here - marinated pork  (spices, Pineapple & onion) mixed in with sauted napales, bell pepper, more onions and maybe some mushrooms. Lettuce and tomatoes on the side
i'm beginning my fasting NOW!!!!   

Mooch and Shicken can be the judges for the taco throwdown.
need three to make it sway one way Scott.....being that neither Mooch or Marv have any latino in them, i will step up to the plate and be the 3rd mouth= i am half Mexican by the way  :smt002
« Last Edit: June 22, 2011, 12:35:48 PM by FisHunter »
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dilbeck

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man, i wanna go to this event too but I used up all my sick leave..  :smt013 have fun, brothers.

You can always call in dead. :smt044


Fish Master1

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El Pastor Tacos here - marinated pork  (spices, Pineapple & onion) mixed in with sauted napales, bell pepper, more onions and maybe some mushrooms. Lettuce and tomatoes on the side
i'm beginning my fasting NOW!!!!   

Mooch and Shicken can be the judges for the taco throwdown.
need three to make it sway one way Scott.....being that neither Mooch or Marv have any latino in them, i will step up to the plate and be the 3rd mouth= i am half Mexican by the way  :smt002


Scared to ask what the other half is! :smt044
..........Sincerly A-Hull Muggle.