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Posted: 6/24/2023 8:01:23 AM EDT
[#1]
Some people:
Eat sushi (or undercooked meat, typical GD steak) Swim in the ocean. Sharks? Whatever... Go where they can't carry, by choice |
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Posted: 6/24/2023 8:08:50 AM EDT
[#2]
Quote HistoryQuoted: I will continue to eat pussy because thats what God intended as he designed it to look like a under cooked Taco. Nothing wrong with two legged tacos. |
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Posted: 6/24/2023 8:44:34 AM EDT
[#3]
Quote HistoryQuoted: Nothing wrong with two legged tacos. Quote HistoryQuoted: Quoted: I will continue to eat pussy because thats what God intended as he designed it to look like a under cooked Taco. Nothing wrong with two legged tacos.  
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Posted: 6/24/2023 8:58:28 AM EDT
[#4]
Quote HistoryQuoted: He started spamming gun forums with shitposts.  Quote HistoryQuoted: Quoted: What symptoms did he have? Thanks He started spamming gun forums with shitposts. So...you're saying we're in a pandemic here at Arfcom? TBH, I don't put a lot of faith in the FDA either, but at least there's some science-based guidelines. |
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Posted: 6/24/2023 9:01:29 AM EDT
[#5]
Quote HistoryQuoted: How about India? A street vendor meal there, washed down with a glass of Ganges Sparkling Water, would seem to be the acid test. |
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Posted: 6/24/2023 9:05:57 AM EDT
[#6]
Quote HistoryQuoted: What symptoms did he have? Thanks He started making chili without beans. |
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Posted: 6/24/2023 9:26:08 AM EDT
[#7]
Quote HistoryQuoted: I've eaten from street vendors in Tijuana. I can survive anything. I've eaten questionable shit in Panama, Iraq, and Afghanistan and never had an issue. |
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Posted: 6/24/2023 10:07:39 AM EDT
[#8]
Quote HistoryQuoted: I've eaten from street vendors in Tijuana. I can survive anything. I've eaten from street vendors in Ciudad Acuna, Reynosa, Nuevo Laredo, and Matamoros at 3am. Guessing the alcohol killed the parasites? I've had a brain scan recently so I know that parasites aren't the reason I'm 'tarded. |
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Posted: 6/24/2023 10:30:28 AM EDT
[#9]
I do tend to avoid pork products in those kinda places but otherwise eat at them a lot
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Posted: 6/24/2023 10:32:52 AM EDT
[#10]
Quote HistoryQuoted: I get all my meat off the interweb. Grindr? |
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Posted: 6/24/2023 11:20:03 AM EDT
[#11]
so only one dude ate at the food truck?
unless bunch of others got it, this is the result of a shitty immune system... |
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Posted: 6/24/2023 11:32:27 AM EDT
[#12]
I don't eat from the roach coach. That includes the "high end fufu" ones.
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Posted: 6/24/2023 11:43:51 AM EDT
[#13]
Quote HistoryQuoted: so only one dude ate at the food truck? unless bunch of others got it, this is the result of a shitty immune system... We had 6 gents out for 2 to 3 days after eating roach coach food at one job site. Another one spent two nights in the hospital and missed 5 work days over 2 weeks. We were down 3 crews because of a food truck!!! My personal experience was shitty food. I would buy canned drinks or chips, nothing else. |
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Posted: 6/24/2023 11:55:51 AM EDT
[#14]
OP sounds damn flavorful, all the best ingredients..
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Posted: 6/24/2023 11:58:06 AM EDT
[#15]
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Posted: 6/24/2023 12:10:06 PM EDT
[#16]
Sounds like something that would happen to me.
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Posted: 6/24/2023 12:14:12 PM EDT
[#17]
So he went back for a second round of pork and feces tacos. They must have been really tasty.
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Posted: 6/24/2023 12:29:05 PM EDT
[#18]
Quote HistoryQuoted: @C-4 Is this specific to pork? Beef tape worms exist, and the adult portion of their life cycle can live in humans. https://en.m.wikipedia.org/wiki/Taenia_saginata Pork is usually the worst offender because of pig’s eating habits. |
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Posted: 6/24/2023 12:34:40 PM EDT
[#19]
Quote HistoryQuoted: He started spamming gun forums with shitposts. Quote HistoryQuoted: Quoted: What symptoms did he have? Thanks He started spamming gun forums with shitposts. Welp. Y'all can have my guns, but you're not going to like them because I'm a poor
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Posted: 6/24/2023 12:43:37 PM EDT
[#20]
Quote HistoryQuoted: LMFAO fucking morons that eat at food trucks. Years and years ago it was already a gamble, but convenience and cheap overruled that for most. Then that food truck show started up and every food truck in the US started charging like $15 bare minimum a plate. You know why there are more penny machines than dollar machines in casino's? Because people are more willing to spend less money at a time to be victims. Read that again, people are more willing to spend smaller amounts of money more often to actually become victims. See also, lottery. There’s a difference between the regulated gastrogeek food trailers and the construction route roach coaches. |
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Posted: 6/24/2023 12:47:18 PM EDT
[#21]
The last time I ate at a food truck was when my wife and I went to the Rose festival in Portland and we both ate at the same food truck then headed home. It was fortunate that our house had two bathrooms as we both barely made it into the bathrooms before explosive diarrhea hit us both. We haven't eaten at food trucks since...I'm neither that hungry, or that constipated.
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Posted: 6/24/2023 12:56:58 PM EDT
[#22]
“I say we take it home and nuke the entire plate in the microwave. It’s the only way to be sure.”
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Posted: 6/24/2023 1:14:47 PM EDT
[#23]
Quote HistoryQuoted: So he went back for a second round of pork and feces tacos. They must have been really tasty. “Can I get two pork, feces, and schistosome worm tacos please. Hold the sauce.” |
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Posted: 6/24/2023 1:33:54 PM EDT
[#24]
Quote HistoryQuoted: Don't eat ass tacos from suspicious unmarked trucks in a back alley. Got it. I mean, do people really need to be told this? |
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Posted: 6/24/2023 1:38:32 PM EDT
[#25]
Who remembers where they ate 6 months ago..
Seems like click Bair. |
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Posted: 6/24/2023 1:53:34 PM EDT
[#26]
Quote HistoryQuoted: Who remembers where they ate 6 months ago.. Seems like click Bair. Definitely Click Bair! 
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Posted: 6/24/2023 1:55:44 PM EDT
[#27]
Quote HistoryQuoted: Some people: Eat sushi (or undercooked meat, typical GD steak) Swim in the ocean. Sharks? Whatever... Go where they can't carry, by choice @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ |
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Posted: 6/24/2023 2:00:32 PM EDT
[#28]
My wife grew up in the Philippines. She has a cultural aversion to rare meat. If you've ever been to the Olongapo City market, and saw meat hanging in the open air on a hot day, it makes a bit of sense. The downside is that my wife won't eat a really good steak unless it's utterly destroyed, looking like something nuked from orbit. Then she complains about it being dry and tough.
Most of Filipino pork and beef dishes are "stew" type things, where the meat is cooked forever. My favorite is caldereta, where the meat is cooked till it's falling apart. If you like your protein to be fresh, about the only safe option in the Philippines is fish, bought directly off a boat on the beach. I've only been over there once, and we had a beach party where we did exactly that: bought fresh fish off a boat and grilled it right there on the beach. Another favorite is what they call "BBQ sticks," which is marinated pork on skewers, cooked on a grill. This is "street meat" that only a fool would buy and eat over there. But, high quality American pork, that I'm personally grilling... man, that's the best. Pro tip for making your own SAFE version of third world "street meat"... buy some of this stuff: Mama Sita's Barbecue Marinade My wife zings it up with lemon juice and garlic. It's very good. It works well with the rough, fatty cuts of pork, like "wester ribs," which aren't actually ribs. If you're too lazy to cut the meat into small pieces for skewers (which I usually am), the big pieces are too thick to cook directly. So, I smoke them at lower heat for about an hour to warm them up to the middle, then finish them on direct heat, giving them a bit of char. Yeah, I know, cooking tips in a stomach parasite thread... nice. |
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Posted: 6/24/2023 2:02:41 PM EDT
[#29]
Quote HistoryQuoted: @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ On that "Alone" show, an incredibly healthy guy had to bail out after getting trichinosis. Early in the series, my money was on that guy winning the whole thing. |
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Posted: 6/24/2023 2:11:19 PM EDT
[#30]
Quote HistoryQuoted: I thought parasites had all but been eliminated from the commercial supply. Is it possible this was pork from wild hogs Jose took out on the side of the road? It mostly has in America. From the internet: "Rates of trichinosis in the United States have decreased from about 400 cases per year in the 1940s to 20 or fewer per year in the 2000s." As much as the USDA and other government agencies can be a pain in the ass, they have certainly helped here. I can only imagine how bad things would be in some of the huge commercial meat plants without inspections. |
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Posted: 6/24/2023 2:27:29 PM EDT
[#31]
Quote HistoryTrue story... my grandfather was knighted by the Queen of the Netherlands during WWII, for stopping a typhoid epidemic. He was in the Army Corps of Engineers. As a civilian engineer, his specialty was water systems. Apparently, because their water systems were bombed to hell, people were getting typhoid. My grandfather fixed their systems quickly, and the typhoid stopped.  Attached FileHis first name was Willard, not William, but when a queen misspells your name, it's bad form to correct her. |
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Posted: 6/24/2023 2:52:29 PM EDT
[#32]
Quote HistoryQuoted: @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ Quote HistoryQuoted: Quoted: Some people: Eat sushi (or undercooked meat, typical GD steak) Swim in the ocean. Sharks? Whatever... Go where they can't carry, by choice @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ How this works, no thermometer method... I & my wife can tolerate a little pink in a steak, as illustrated by the pic of medium well:  Any less done looking than that and it needs (is getting) more cooking. |
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Posted: 6/24/2023 2:56:53 PM EDT
[#33]
Quote HistoryQuoted: He started making chili without beans. Lol that is the correct way though. I've been having weird health problems the last couple months, honestly this thread made me look up the symptoms so see if I had it. |
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Posted: 6/24/2023 2:57:48 PM EDT
[#34]
Quote HistoryQuoted: On that "Alone" show, an incredibly healthy guy had to bail out after getting trichinosis. Early in the series, my money was on that guy winning the whole thing. Quote HistoryQuoted: Quoted: @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ On that "Alone" show, an incredibly healthy guy had to bail out after getting trichinosis. Early in the series, my money was on that guy winning the whole thing. Things I am happy to avoid (not all inclusive): Parasitic worms of any variety Sharks Being disarmed Poison Ivy / Oak (it is evil) Places with high concentrations of thugs |
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Posted: 6/24/2023 3:13:22 PM EDT
[#35]
Quote HistoryQuoted: How this works, no thermometer method... I & my wife can tolerate a little pink in a steak, as illustrated by the pic of medium well: https://www.kitchensanctuary.com/wp-content/uploads/2021/09/How-to-cook-the-perfect-steak-square-FS.jpg Any less done looking than that and it needs (is getting) more cooking. Quote HistoryQuoted: Quoted: Quoted: Some people: Eat sushi (or undercooked meat, typical GD steak) Swim in the ocean. Sharks? Whatever... Go where they can't carry, by choice @CDW4ME I pasteurize my steaks using sous vide at 130F for 2 hours, then sear both sides for 45 seconds. This is about as safe as you can get while still eating meat. https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/ If I get one, I am going to be cooking any bear meat sous vide to 145F for 1 hour then sear it, but if I chicken out, I will use it only in stews and chili. Also, I will be freezing it for > 20 days at < 5F first. https://honest-food.net/on-trichinosis-in-wild-game/ How this works, no thermometer method... I & my wife can tolerate a little pink in a steak, as illustrated by the pic of medium well: https://www.kitchensanctuary.com/wp-content/uploads/2021/09/How-to-cook-the-perfect-steak-square-FS.jpg Any less done looking than that and it needs (is getting) more cooking. Shit, I just throw mine on the grill, sear both sides, and call it a day. Nothing wrong with Pittsburgh rare 
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Posted: 6/24/2023 3:15:08 PM EDT
[#36]
Eats at a clean taco truck… then eats a hookers ass raw. Sounds about right.
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Posted: 6/24/2023 3:23:09 PM EDT
[#37]
Quote HistoryQuoted: I do tend to avoid pork products in those kinda places but otherwise eat at them a lot In that case, you wouldn't get the tapeworm cyst in your digestive tract. If the person preparing your food ate sketchy pork and doesn't wash their hands thoroughly, you could still end up consuming the tapeworm eggs, which are the things that can migrate to your brain. |
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Posted: 6/24/2023 3:25:38 PM EDT
[#38]
Hypo meaning low
Hyper meaning high Emia meaning presence in blood…. Love this channel lol. Now back to the ER, where we are now |
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Posted: 6/24/2023 3:34:08 PM EDT
[#39]
Chubby emu vids are good fun.
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Posted: 6/24/2023 4:01:16 PM EDT
[#40]
“Can I get extra schistosome worms on that burrito please?”
“Yeah, sure. You want the cook’s finger DEEP in his ass or just a little?” Sorry, I can’t stop. 
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Posted: 6/24/2023 4:10:48 PM EDT
[#41]
Best burritos I ever had were made like chili rellenos and came out of a cooler in the trunk of an old Mexican guys car.
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Posted: 6/24/2023 4:47:37 PM EDT
[#42]
Quote HistoryQuoted: And don't eat ass. 
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Posted: 6/24/2023 4:48:08 PM EDT
[#43]
I am almost 60 and it honestly surprises me I have never had any parasites. I eat raw fish, shellfish and invertebrates, questionable “meat” in 3rd world countries as well as tripe, lengua, chorizo, etc. It would not be exaggerating to say I have likely eaten cat, rat, and dog. I have seen pig noses and ears in tacos I consumed on more than one occasion.
As far as I can tell I have never had worms or anything worse than a minor case of the trots on occasion. That said, maybe at my advanced age I should add a little Ivermectin to my diet once or twice a year. |
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Posted: 6/24/2023 4:49:12 PM EDT
[#44]
Is this the same parasite as trichinosis? As stated concern about pork worms is gone. It’s why usda lowered recommended pork temp to medium instead of drying it out and overcooking.
This is one of the FEW good things gov does. “Wanna sell food? Don’t give them parasites or kill them from mishandling food” |
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