March 12, 2015: Newsletter
I know I just reached out, but I received TWO overnight emails you need to know about.
Believe me, you may discover something in this eblast, so hang in and read it.
If you want to know more about the science of food spoiling, you MUST READ the following.
You MAY WANT TO FORWARD this email to all you know.
The first one was from John who wondered about what was TOXIC about Patrick's stained coffee pots.
John also has coffee pots at work that have the black and brown residue and he didn't understand what could be toxic about that.
I've got two stories to share.
Years ago, a bunch of people in Cincinnati, OH got sick from drinking iced tea at a restaurant. The Board of Health inspectors discovered the large brewing machine had not been cleaned in a long time.
The combination of old tea deposits, water and heat - you need heat to brew the tea - is a perfect environment for bacteria to thrive.
Now, let's go back a few years further to a presentation a friend of mine gave one Saturday morning as a group of us was ready to dress fresh turkeys for Thanksgiving.
My dear friend Matt Motz, Sr. owned a poultry slaughterhouse in Cincinnati, OH. He supplied organic chickens to the finest restaurants and butcher shops in town.
He proceeded to give us a fascinating talk about bacteria growth, heat and cold and when meat is the most tender, juicy and flavorful.
What follows are what I believe he said - it's been about 27 years! I'm pretty sure all that follows is factual or darned close.
If I remember his facts, you have to realize that all food has bacteria in it. Our bodies have antibodies that are able to attack it if we don't ingest too much bacteria at once.
Guess what? Meat of all types becomes tender and more flavorful as the bacteria in it starts to *eat* the meat.
I know that sounds GROSS. If you want the best flavor and tenderness in chicken, you want to prepare it about three days after it's killed. For turkey, it's about five days. For beef, it's three weeks I believe Matt said.
When the temperature RISES the bacteria in the food starts to multiply at a faster rate.
At 90 F, the bacteria count DOUBLES every hour. In a short time, meat, milk, eggs or ???? can spoil.
Spoil simply means the bacteria count is too high and your body will not be able to process the enormous amount of bacteria. You'll get sick, so sick you could die. Doctors call is septic shock.
At 38 F, the common temperature of refrigerators, the bacteria count doubles every 24 hours. That's why meat may get slimy and spoil after being in your refrigerator for two weeks or so.
At 0 F, the common temperature of your freezer, the bacteria growth stops. It's still there in the food, its growth is just suspended. When the food thaws, then the bacteria starts to multiply again.
What's this mean to you and your coffee pots, tea brewers, other food preparation items?
It means they need to be CLEAN and free of old food (coffee is a food product) so it's not a source of bacteria!
Plus, the heat from brewing coffee accelerates the growth of the bacteria that could be lurking in that empty black and brown pot.
To clean your coffee pots, all you do is just fill them with warm water, add a tablespoon of Stain Solver and let them sit overnight. It's that easy.
You do the same for any pot, pan, cutlery, mixing bowls, etc.
Sandy's Formica Top
This is fast. Sandy emailed me from sunny California overnight.
Someone put damp wood on her white Formica top and it STAINED the Formica brown!
She wanted to know if it was SAFE to use Stain Solver on the Formica and if it would remove the brown wood stain.
Two YES answers!
I told her to just don't let the Stain Solver solution sit on a seam where two pieces of Formica are joined. If it's out in the center of the top where there are no seams, you can have a puddle of solution and NO HARM will come. You'll just get CLEAN Formica!
REMEMBER, the Stain Solver SPRING SALE ends TOMORROW! (Friday, March 12, 2015)
Promo code: Spring2015
to get 10% off and FREE SHIPPING.
CLICK HERE TO BUY NOW.
Class dismissed! Did you like that biology bacteria lesson?
RIP Matt, I sure miss you.