Iowa chef licks 2 toads in kitchen, gets fined

Associated Press ^ | August 11, 2010

[Free ThinkerNY]

DAVENPORT, Iowa (AP) -- Maybe he was testing a new recipe.

Chef Christopher Turla earned his Davenport, Iowa restaurant a $335 ticket Wednesday after health inspectors saw a video of him kissing and licking toads in the kitchen.

[Mr. K]

so they fined him for what?

its against the law to put a toad in your mouth?

[valkyry1]

Maybe for having live or dead toads back in the kitchen.

[Terry Mross]

Ms. Piggy said about Kermit: “Mmm, it DOES taste like chicken.”

[Hillarys Gate Cult]

Ping for your next article?

[Slings and Arrows]

THEM TOAD SUCKERS
(Mason Williams)

"How about them toad suckers? Ain't they clods?
Sittin' there suckin' them green toady frogs.
Suckin' them hop-toads, suckin' them chunkers,
Suckin them leapy types, suckin' them plunkers.

Look at them toad suckers. Ain't they snappy?
Suckin' them bog-frogs sure makes 'em happy.
Them huggermugger toad suckers, way down south,
Stickin' them sucky toads in they mouth!
How to be a toad sucker? No way to duck it.
Gittchyseff a toad, rare back and suck it!"

[Daffynition]

[TheOldLady]

I’ll stick to lollipops.

[Slings and Arrows]

The toad suckers have a better song.

[KosmicKitty]

Fried Frog Legs. Yum. Tastes like chicken.

We had a new chinese buffet style restaurant open up in town. So we went on the first night to check the place out (teenage boys & buffets were made for each other)

One of the restaurant's offerings was frog legs. I normally love to try new things, but for some reason when I saw that, I thought I was going to be sick. We haven't been back to the place since.

[a fool in paradise]

[a fool in paradise]

"It tastes like grandma."

[a fool in paradise]

[Slings and Arrows]

Not fit for human consumption.

[JoeProBono]

[a fool in paradise]

your license to photoshoop has expired.

[Kirkwood]

145 is raw. Minimum for pork should be 160. A loin cut will come out pink the way it should be.

[JRandomFreeper]

Minimum for pork should be 160.

What fine dining restaurants did you do your internship in?

thus, the critical limit for cooking pork was changed in the 1999 FDA Food Code to 145 °F (63 °C) for 15 seconds.

That's from the FDA. Your tax dollars at work.

[Kirkwood]

Um, it is the USDA that sets fresh meat standards, not the FDA. The USDA states that internal temperature must reach 160F to be safe to eat. Whoever told you that 145F is safe doesn't know jack about food safety.

"What Foodborne Organisms Are Associated With Pork? Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today's pork can be enjoyed when cooked to an internal temperature of 160 °F.

Some other foodborne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160 °F."
http://www.fsis.usda.gov/fact_sheets/Pork_From_Farm_to_Table/index.asp

[JRandomFreeper]

The FDA food code is the standard used for food service inspections nationwide. It's the one used by your county restaurant inspector.

It's used even by the US military. I know. And I've passed literally hundreds of facility inspections and tests while in uniform.

And out of uniform, in fine dining establishments, restaurants only get inspected every few years, I've been through several of those as well.

/johnny

[Kirkwood]

You’re wrong as usual even when the evidence is in your face, but by all means eat as much of that tainted raw pork as you can. I’ll meet you at the hospital.