Heat Street:
Gwyneth Paltrow isn’t the best person to turn to for good advice. She and her lifestyle website, Goop, have promoted everything from full-service vaginal steaming, to solid gold dildos. They’ve also pushed $90 vitamins to cure you of diseases that don’t exist, and truffles that will help you get psychic powers (this piece on “affordable yachts” is definitely useful, though).
Too hard for Gwyneth, it turns out.
High Taxes, excessive regulations, insane laws, race-baiting politicians and now recipes that kill you. Yep, Hollywood has done so much good for me that I will name my young boy Gwyneth!
If I didn’t know better I’d say she is a right-wing mole bent on decimating the LOFO ranks.
More non news.I’ve never poisoned myself
with my own chicken.
May I assume you are choked by her chicken (recipe)?
I really don’t want to read the story. 🙂
Next month, Gwyneth’s new Pork Tartare recipe book!.
The meals are a bit Trichy to pull off, but they’ll worm their way into your heart in no time!
More non news.I’ve never poisoned myself
with my own chicken.
Guaranteed to leave you steamed…
If by now, you don’t know the safe internal temp of chicken. You’re probably illiterate, and recipes are of no use. But, we are talking Paltrow fans. So, forget everything I said.
Like she cooks.
“Gwyneth Paltrow isn’t the best person to turn to for good advice.”
That’s a very safe assumption, considering she married Chris Martin.
The only time a good chef should use a thermometer is when smoking a large roast over 6 hours. The rest of a good chef’s food should be checked by a helicopter manager at the pickup window. Wait, a good chef would never use this book? Then it’s worthless!
She probably has Bill Ayers writing her cooking books and has never cooked a meal in her life. She also believes she has it harder than any non-famous working Mom in America. Grueling filming days with multimillion dollar payoffs – it is just so rough.
Would anybody – ANY-fuckin-BODY – take advice from someone who claims to clean her ku-cat with steam (212F at sea level)?
Nobody’s that dumb … well … ALMOST nobody …
izlamo delenda est …
I’m with Beachmon on this one.
Washing chicken is old school. She saw her mom do it and that’s what she dictated to her assistant
I thought her chicken sushi recipe was actually quite good.
What’s wrong with washing raw chicken?! I wash all raw poultry, inside and out. Can’t stand the idea of chucking the bird or its parts into a pan with all that old, slimy “juice” from the package swimming around it.
Then I spray all the kitchen surfaces it may have touched with bleach solution in a spray bottle. Never been sick from poultry.
AA
Not just that, have you ever seen where chickens are butchered? The fecal matter is not that far from the finished products. I wash my chicken too. Also it’s not a bad idea to check chicken breasts for worms. It’s not that uncommon. I grill all of the chicken we eat. Very hot. These critics are stupid.
A medical reporter I know covered a Neuro surgery to remove a parasite from inside a woman’s brain. Patient recovered, but with irreparable brain damage from the parasite (some kind of specific identifiable worm found in undercooked pork).
I’ve always been a bloody-rare steak man. But I now cook my chicken and pork very thoroughly.
Brain worms. Brrrrr.
Rufus T Firefly,
Exactly. I have found worms in chicken breasts. Long skinny worms. The butcher said they taste just like chicken. We had steak the rest of the week on both occasions.
PS. It’s worth repeating that Smithfield is now a Chinese-owned operation and their meat is now (damn you Obama) completely Chinese raised, Chinese slaughtered, and can now even be packaged in China.
I won’t buy Smithfield anything ever again.
I’m hoping Trump ‘s FDA will correct that mess.
Buy American. Eat American.
Brad, I grew up in a Florida ranching family. Cattle and pigs, in eras when pigs are worthwhile, and chickens and turkeys for our own use (free range peacocks too, another story).
Long story short, I’ve found visible parasites in all these species when prepping them for cooking. Just unavoidable. No matter how cleanly maintained their areas, it’s all microscopic (at time of transmission).
I remember one morning discovering a freshly dead two year old pig, killed by a predator in the night. Worms were exiting the corpse’s orifices. Not maggots, but parasites she’d picked up during her short life.
The 19C pioneers cooked their meat well done, and boiled their vegetables to mush as an extra precaution. The old timers understood.
I agree, AA and B_B! Always have washed poultry, but now more than ever, since knowing the fact that meat processing plants hire cheap labor illegals and immigrants. Gwyneth is a kook, but she’s right about chicken washin’!
https://refugeeresettlementwatch.wordpress.com/tag/tyson-foods/
Sorry, I should have specified “refugee” unvetted immigrants!
Rufus T Firefly
Funny thing about the domesticated meat thing is I’ve murdered a lot of ducks. I mean a LOT of ducks. Eaten every last one of them. I’ve never found a parasite, that I could see at least, in a wild duck.
My mother was an Iowa farm girl and she checked poultry and pork with a fine tooth comb.
I didn’t say washing poultry was wrong, I said it was old school. It’s frowned upon today for just the reason AA closed out her post…cross contamination – and today’s meats are cleaner than they used to be.
Most of the ick and germs are cooked off. Anyone who eats rare chicken has issues I can’t begin to wrap my head around, lol
Aggie
Well if you purchase boneless thighs, or even breasts, the do such a poor job butchering that I end up trimming stuff off that shouldn’t be there. Particularly the thighs. I’m sure it’s evolved into some automated process, but dark veins do not belong in my meal.
Bad_Brad,
That makes you old school 🙂
I trim the fat and always check of bones. I do know from my kids and watching the shows today, they go from package to pan. It’s actually suggested in many writings as well. That was my point, Paltrow is not “old school” so she is going off what her mom (or her moms cook) did. Old school also tell you what temp to cook to and to let the meat rest. I doubt she cooks at all.
Not really related, but, speaking of butchering, Have you ever ordered a whole chicken or two at Pollo Regio?
It’s like the butcher is angry at the chicken and blind to boot.
No intention of separating anything like a real butcher. Just whacking the dickens out of it with a cleaver. Bits and slivers of crushed rib, leg, backbone and neck sticking out everywhere.
The chicken tastes good, but we laughed out loud the first time we saw it. I asked the cashier what made the butcher so angry with the chicken. Did it try to cross the road or something?
A “whole chicken” is determined purely by weight. No way to tell if you have all the parts without it being a 3D jigsaw puzzle with ragged edges.
Correction.
…going off what she SAW her mom do…
Aggie,
Definitely old school. I do 90% of the cooking in our house, not because my wife isn’t an excellent cook, but because I enjoy it. Some of the butcher jobs I’ve seen on poultry lately are terrible. I think I could do better with a chain saw. And I don’t by cheap meat.
Brad, so you’re the Chef du Jour at your house too. I am at mine also. In fact today is my birthday and I’m making my own birthday dinner. Kurobuta Pork Collar, cut into chops, smoked. They are awesome. Snake River Farms has really good meat. if you haven’t checked them out it is worth it.
Happy Brithday joe6pak!!
I cook at my house, even though I’m a girl 😉 I like to bone a whole chicken and turnkey, I get to use the entire bird that way – but the real truth I find it very relaxing
Happy Birthday Joe. Smoke Pork over apple wood is one of my favorites.
I booked marked Snake River Farms. I’ll be trying them out. Thanks
If you’re doing a ham for Easter they are the place to go. I bet I have had 25 people tell me that what I made was the best they ever had, and all I did is put it in the oven. I appreciate the birthday wishes.