There will always be a risk, always was, but
it's grossly overblown. This summer, the death
count attributed to vibriosis is:
from water sports 3
from eating oysters 1.
So why doesn't the CDC tell us not to swim?
Very good question... probably because they know it wouldn't have much
of an effect... and the swim issue is kept in perspective... But people
are already prejudiced against raw oysters, so they can build on that...
or something like that... (G)
Still. How many Americans this year have et an oyster?
A million? Ten million? Fifty million? And one death.
Compare with 15 deaths from lightning strike, 24
kids cooked in cars, and over 2000 drowning
(unintentional, non-boating-related).
It's possible that
the situation might get sufficiently bad in
my lifetime to rethink that. I wonder what
happens when microorganisms become more heat
tolerant, as in kitchen heat tolerant ... .
That could get a little scary... perhaps we'll also become more tolerant of the microorganisms and they won't bother us.... ;)
It'll take a few generations of awfulness first.
Generations of germs or of people...? ;)
Of people. Billions of generations of germs
getting ever-smarter and ever-hardier while we
just go, oh, a few squirts of hand sanitizer and
everything will be okay.
... To kill bacteria cook your turkey until an inserted thermometer melts.
That sort of stuff seems to be the trend in
health advice. Let's all go vegan while we're
at it.
Coconut creamed corn with ginger
Categories: vegan, New York, summer, side
Yield: 4 to 6 servings
5 or 6 ears fresh sweet corn (3 to 4 c kernels)
1 ts vegetable oil
1/2 ts cumin seeds
1/3 c minced onion
2 Tb grated fresh ginger
2 c unsweetened coconut milk
salt and freshly ground black pepper
cayenne pepper
1/4 c finely chopped fresh coriander leaves
Husk the corn and remove the silk. Stand each ear
upright in a shallow bowl, and cut the kernels off
with a sharp knife. With the back of the knife,
scrape the cob down to press out the milk. Set aside.
Rub the bottom of a saute pan with the oil, and place
over medium heat. Add the cumin and onion, and saute
until the onion is translucent, 2 to 3 min. Add corn
kernels with their milk, the ginger and the coconut
milk. Season to taste with salt, pepper and cayenne.
Heat until simmering; add coriander, and mix well.
Serve hot or warm.
Betty Fussell, New York Times 8/12/98
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