If you plan to eat an undercooked bear, watch out for brain worms
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Sometimes you read a headline and just agree with natural selection.
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Unbearably subtle pun. I like it.
Presumably, the well done brain worms are less of a threat.
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Interesting, ages ago I lived for a few months with a family in Germany where the father was a hunter and often brought back wild boar -- which was delicious. No idea that was a risk. That said, the meat was generally pretty well cooked so I guess I was fine.
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They also survive fermentation, which is why you need to test your walrus before eating the igunaq you made from it (walrus are another source).
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I enjoy brain worms, they taste delicious mixed with grilled onions. However eating them rare is just nasty. Who are these people?
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Well Beth didn't mention that the bear's diet was almost exclusively romaine.
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It's meat. Why are you surprised? That being said, I don't think I've ever seen people cook bear meat without roasting the sh!t out of it. Bear meat almost always sucks (especially if they've been eating a lot of fish... that is just vile), so why risk disease for a slightly less-sh!t piece of meat?
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Hrmm:
Yikes. Evolution is pretty wild sometimes! Not that there aren't all sorts of extremophiles we know about, but that's a relatively complex organism. Neat if cautionary.Wikipedia said:
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https://en.wikipedia.org/wiki/Trichinosis
I've heard stories locally, that recommended practice is to ship a sample of the bear meat in order to be told how the bear meat should be prepared for consumption (what temp, how long). Urban legend was that the response in one case was "incinerate", the meat was that bad.
I've heard stories locally, that recommended practice is to ship a sample of the bear meat in order to be told how the bear meat should be prepared for consumption (what temp, how long). Urban legend was that the response in one case was "incinerate", the meat was that bad.
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Most are, which is why cooking pork is hard.
Where I’m from we deep fry them usually to kill them.
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I've had bear jerky, thanks to having an Alaskan coworker who brought that and moose jerky to a work event about bringing in food from the region you're from. I prefer moose.
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Yeah, I've eaten canned bear meat, which is obviously boiled under pressure for a long time, but the real crime here is cross-contaminating the veggies. Anyone with that little awareness of basic hygiene should not be cooking for a family (do what you like to yourself).
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Two of the people got sick from cross-contamination. I wonder how many people would have still gotten sick even if they'd cooked the meat properly as you likely would have removed the vegetables before they reached a high enough temperature to kill the parasites and thus you'd still likely get cross-contamination, no? Seems to me like that's the more important lesson to learn here: don't use the same grill for meat and vegetables.
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Sometimes you read the subhead and immediately know who the author is. Grizzly parasite indeed.
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I mean, I'd expect the veggies were roasted in the same dish as the bear, and the same utensils were used to serve the food from that one dish. It's how we traditionally (before my generation all became vegetarian) served turkey or pot roast.
The undercooking is a problem; the cross-contamination seems pretty ho-hum.
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"Canned bear meat"? What the literal fuck? Where do you even go to get that shit? Buying drugs is probably easier.
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I shouldn't give advice to the expert, but I think "grisly" would have worked better for the pun/joke.
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