Posted on 07/25/2023 4:36:26 AM PDT by marktwain
I am well aware of that from reading Dean’s articles.
And that said, God is on the side of he with the larger calibers.
Noooo! (I know,you are kidding, but) Bearmeat is one of the only remaining ways to get trichinosis left. Wild boar is the other way, as some cultures still eat raw or undercooked boar meat. Our pigs raised on farms today are almost coml,etely devoid of trichinosis thanks to a change in how they are fed with today’s mandates.
It used tombe pork needed cooking to 165 which of course dried it out terribly. Now they say 140 is all that is needed- but likely a lot of folks who grew up on the 165 will have a hard time trusting the 140 number.
A 44 mag is the biggest handgun I have. For a rifle I would pick my 375 H&H mag.
44 mag is so 20th century. Today's bear defense handgun is a Glock 20 with Buffalo Bore 220 gr ammo.
“And that said, God is on the side of he with the larger calibers.”
And both sides are aware that taking 1000 kiloton weapons to a knife fight is a little inflated as each of these can produce blindness over 50 miles away and third degree burn up to five miles away. It would kill the people that Russia needs to operate the facilities that make the property worth fighting for. It would also initiate a series of hundreds of immediate devices to be launched at a number of countries around the world with a few thousand being loaded if everything is able to continue. There will be a point where it won’t make any difference. So who wins that one? And Russia, the Ukraine, and the US know this.
This is one of the things that makes war detestable. Others include death, pain, dismemberment, deprivation, destruction of property, and sickness to slow death. And when it reaches that point where the, so called civilized man, can remember we are supposed to be the highest on the food chain, the war will stop and someone will be declared the winner whether they actually won anything or not even though everyone lost. And Biden and congress want to continue this? I guess reality doesn’t sink in with people until it bites them on the azz. Pain is the mother of invention.
wy69
Sorry freedomPoster, clicked and answered the wrong article not meant for you.
Apologize.
NP, and was reminded of this classic:
https://farm5.staticflickr.com/4794/25989668107_a91dc3d796_o.jpg
Thank you. Your ammo would probably stop an Arctotherium angustidens. It is estimated that it stood more than 11 feet tall and weighed around 4,000 pounds.
wy69
Sounds like a job for a Carl Gustav!
Sounds like you don’t like bear steaks. Won’t be much left after CG.
wy69
It used tombe pork needed cooking to 165 which of course dried it out terribly. Now they say 140 is all that is needed- but likely a lot of folks who grew up on the 165 will have a hard time trusting the 140 number.
A better solution, that will never get to market is irradiation of the meat. 650 Rads of gamma radiation would kill any worms and any other pathogen. The meat would be perfectly safe to eat uncooked.
But radiation is taboo.
I will never get my bear sushi.
Making meat safe is a matter of temperature PLUS time. I capitalize plus because you can make it safe by cooking it to say only 125f BUT, if you leave it at that temperature for say 40 minutes (using a suous vide you can keep it at any temp you want in the coo,ing process for as long as you want and never go over that temp- thatnis the beauty of souse vide).
I would however have a hard time trusting chicken or pork cooked to such low temperatures like 135‐ I did try it a few times, but it takes a “leap of faith” to trust that it is made safe at those Temps
( nOTE, chicken and pork done to 135 is kinda gross- too underdone for my taste- it was mushy, and not very delectable in my opinion. I do,have an aut9immune condition, so I shouldn’t be messing with stuff like that, but meh, I wanted to try it. My recommendation? For chicken and pork, go to higher temp like 140 for a better done-ness, steak is fine at 135.)
The wonderful thing about irradiation of food would be theoretically absolutely safe food that could be stored for extended periods without refrigeration.
And you could cook it as little as you like without fear of any pathogens.
yeah, that woudl be a great advantage over things liek sous vide
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