I have to disagree with that statement. The "egg industry" has to be cautious. This is very overrated. I have stored eggs at room temperature (cool, shade... no direct sun) for 10 days at the time with no problem. I have done this all my Life... Also when living on a sailboat to keep them even longer we would melt wax and coat them.
These past 5 years on the road, never been sick from such eggs.
The same truly applies to meats, chicken, cooked or raw. You best steak is the one coated with oil and hang for about 3 days... then grilled. I know it sounds gross, but, have you ever seen the chickens in the Chinese Markets? It is all about decomposing and firing up the bacterias... I am not making this up. Come and camp with us sometime...
Be well... always.
Ara and Spirit
You may disagree but you're still wrong. I believe you did all those things to preserve food and I recall a lot of practices when I was a kid that are now found to be taboo. Even grew up in a farming region where we slaughtered in the open air and kept eggs in a bowl in the kitchen and butter on the counter. I don't recall ever becoming ill but do have memories of wonderful meals and delicious sausages. But we know more now then what we did then, right?
My source was the Center for Disease Control and the US Department of Agriculture. These pesky scientists come up with experiments and studies, and they analyze data from reported illnesses and come up with these hair-brained recommendations. The collection of disease and disability incidents and their subsequent analysis culminated in these recommendations to reduce the incidence of food-borne illness. If you choose to not observe their recommendations that's one thing, but if you're advocating that the rest of the readers follow your lead - I think that's irresponsible. High heat simply doesn't kill all the bacteria or the products of their destruction. I suppose hand-washing is irrelevant to controlling the spread of disease, too? Nobody ever died of dirt...
Yes, I have been in markets in China, Hong Kong, Korea, Indonesia, Malayasia, Thailand, Phillipines, Sri Lanka, Japan, Australia, KSA, Bahrain, Kuwait, Iraq, Oman, UAE, France, Germany, Belgium, England, and even Canada. In some of those countries a significant portion of the population succumbs to food-borne disease. Because of improper food handling and preparation, among other environmental factors, their populations have inceased mortality rates and many fail to survive beyond the age of 50. I guess when you see first-hand the results of improper food handling at the small unit-level or in an entire population, you tend to error on the side of caution. Personally, the thought of myself being the cause of an others illness through my inaction is abhorrent.
I appreciate the culinary success you've enjoyed in your past travels and still offer caution on your practices. I've actually seen you and your partner a couple years ago in Amado; I would enjoy camping with you and your pup sometime, but I'll heed your advice to "be well" and kindly decline to share your chow. Nothing personal...
