A Fabulous Meal With Good Wines

Is raw chicken really that dangerous? I have a friend who has eaten chicken sashimi in Japan and he has told me people generally don't have any health issues with it over there.
 
A sushi chef I used to work for specifically cautioned about the dangers of chicken sashimi, which he would neither eat nor serve.

The same chef happily serves fugu.
 
raw eggs are common enough here mixed in a dipping sauce for sukiyaki, or mixed in with natto. raw chicken breast slices tend to only be found at higher end restaurants, or chicken specialist restaurants. strangely, it does not taste like chicken (like everything else exotic seems to do) but closer to a clean white flesh fish sashimi, and is served accordingly, with shoyu and wasabi. then there is raw chicken liver, served as a delicacy at the finer range fed chicken restaurants....quite good with the right sake. to be honest, i have no idea how much difference there is between the US and Japan with regard to the chicken industry, but because there is a history of the raw cuisine here, it seems plausible that maybe a few more safety measures are in place.
 
originally posted by Joel Stewart:

to be honest, i have no idea how much difference there is between the US and Japan with regard to the chicken industry, but because there is a history of the raw cuisine here, it seems plausible that maybe a few more safety measures are in place.
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That's a good point, I think.
 
originally posted by Levi Dalton:
A sushi chef I used to work for specifically cautioned about the dangers of chicken sashimi, which he would neither eat nor serve.

The same chef happily serves fugu.
Click to expand...

I am going to opt out of any poulet sashimi.
 
Chicken sashimi. Hahahaha. Reminds me of the old joke about the national dish of [despised nation] being pork tartare, only so, so, so much worse. There is really very little trichinosis out there. You can eat raw pork with comparatively little risk. But in the US, at any rate, there is an amazing amount of salmonella, campylobacter, and all the rest on poultry. Some of these pathogens are commensal partners of chickens and are found on them even if the chickens are running around at low density.

I wouldn't even want to eat in a restaurant that served raw chicken. It would be like trying to keep kosher in my house. The notion that the staff didn't view hygiene the way the customer would wish would be irresistible.
 
one item worth mentioning is that "raw" chicken breast here is usually parboiled or flash roasted on the outside (the inside is still pink). not being a scientist i don't know, but i would imagine at least a few baddies would be destroyed in such a process if done right....right? are any of these pathogens traceable back to the source after ingesting? i seem to recall your having posted before that food poisoning is tough to trace clearly.

anyway, i'll ask my m.i.l., who happens to work at one of these "jidori" restaurants, what, if any precautions/preparations there are in place. if there's a lengthy lag time between ingestion and food poisoning symptoms, then people might not relate it back to the restaurant, but this establishment is fairly high end and frequented by the likes of tokyo tv stars, who, one would think, would be easily scared off if a rumor were to circulate.
 
A former research colleague is currently making hay in the field of microbial chicken contamination, including this beauty that shows that proper wine pairing may enable you to safely partake of chicken sashimi.
 
I still think a more powerful flash would have brought out more of the pig cheeks' rosy glow. If there's one subject that benefits from nearly blinding direct light, it's food.
 
originally posted by Dan McQ:
A former research colleague is currently making hay in the field of microbial chicken contamination, including this beauty that shows that proper wine pairing may enable you to safely partake of chicken sashimi.
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A 50% decrease in CFU seems irrelevant to me, just by the bye.

Although the recipe sounds pretty good.
 
originally posted by SFJoe:

A 50% decrease in CFU seems irrelevant to me, just by the by.

Although the recipe sounds pretty good.
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Oh, absolutely. But you gotta start somewhere. The fact that he now lives in Sonoma wouldn't have any bearing on the research at all.
 
originally posted by Dan McQ:
originally posted by SFJoe:

A 50% decrease in CFU seems irrelevant to me, just by the by.

Although the recipe sounds pretty good.
Click to expand...

Oh, absolutely. But you gotta start somewhere. The fact that he now lives in Sonoma wouldn't have any bearing on the research at all.
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You're hinting he's a pawn of the powerful oregano lobby?
 
There is a restaurant in midtown nyc called Yakitori Totto that serves chicken sashimi. An amazing place, even without the raw stuff
nytimes.com/2004/10/13/dining/13UNDE.html
 
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