I'm looking to plant a medium sized tree in my front yard... preferably one that isn't too expensive. I'd like to plant one that has flowers on it... but nothing too small (as it would look weird with the big trees surrounding it) and nothing too big (because it's being planted in front of our house and I don't want it to cover up the view of our house from the road.)
thanks so much!
What type of medium-sized tree can I plant in my front yard?
If you live in zone 5 or south, (low temps not below say..-10 or -15):
Canadian Redbud (cercis canadensis): beautiful rose colored buds to deep pink blooms, (May),then heart shaped leaves. Dark wood. Usually reaches around 20'.
Flowering Dogwood (cornus florida): beautiful bracts in creamy white or pink,("bloom" is April/May) lots of horizontal branching with an open form and height of around 25 - 30'. This can be artfully pruned.
Korean Dogwood (cornus kousa), similar to the above but somewhat more exaggerated horizontal branching and slightly different bloom time (May/June), blooms are off-white.
Apple (malus domestica) classic and pretty in a sunny location with good drainage. Crab apple trees are nice and some have fragrance. Dwarf/semi dwarf trees can be 6-8', and classic crabapples are usually around 20' high.
Fringe Tree (chionathus) 12-20' high. Blooms white "fringe" in May/June, nice fragrance, and leaves turn golden in fall. This is pretty and different. But it doesn't always bloom right away unless you get one that is already 3 year old nursery stock or better. For best look a single trunk is nicest. It is hardy to zone 4.
Star Magnolia (magnolia stellata) 15-20' high, blooms May/June, fragrant and double. Hardy to zone 4, but sometimes blooms are nipped by frost.
Oriental Cherry (prunus sp) Kwanzan nice tree with a pretty color, 20' high, but somewhat short-lived. The life span is usually 20 years or so.
June Berry (amelanchier laevis or a. arborea) pretty native tree with white blooms early April/Mid April. This is really an all-season beauty with nice fall color. 15-20' high.
Stewartia (pseudodcamellia) This is a beauty and blooms later, in July usually. It reaches 20-near 30'. Pretty bark that is reddish and nice glossy foliage. The fall color of the tree is pretty red-orange or sometimes a bit maroon.
Those would be my top choices for zone 5 on south. Without knowing your geographic location, its hard to choose. But, look those up online, usually by the latin name.
Have a good time. Thanks for planting a tree! Its nice for all of us!
Sometimes Home Depot or even, dread, WM have these trees. But check to be sure that they are not stressed out, (yellowed leaves, suckers at base, root-bound-in-pot, insects). The chain stores usually are short on help needed to properly care for trees and shrubs.
Reply:Magnolia, Red Bud, Dogwood, Flowering Japanese Cherry, and Flowering Crap
Reply:A dogwood tree. Their medium in size and have gorgeous pink or white flowers
Reply:You didn't say where you live-- but the redbud tree is native to the United States-- it is small, has assorted pink blooms and there is a white blooming one.
good luck
Reply:dogwood is pretty and if you go to a home improvement store like home depot or Lowe's they are less expensive.
they are so pretty i like the pink ones
Reply:The deciduous crape myrtle is among the longest blooming trees in existence with flowering periods lasting from 60-120 days. Crapes come in heights as short as 18 in (46 cm) and as tall as 40 ft (12 m). Leaves are alternate and smooth, but leaf size depends on variety. Flowers are borne in summer in big showy clusters and come in white and many shades of pink, purple, lavender and red. The fruits that follow are brown or black. When mature they dry and split releasing disk shaped seeds. Depending on variety, crapes grow as large shrubs or as trees that may be either upright or spreading. Large varieties are very fast growing and can put on several feet in a single growing season. Many types have interesting bark that exfoliates in thin flakes exposing lovely cinnamon or gray inner bark. Crapes tend to produce many suckers that should be removed as they appear if you want to maintain them as trees with distinct trunks. They are enthusiastic reseeders so you may find yourself pulling up baby crapes throughout the summer..
Wednesday, April 29, 2009
What kind of paint or any medium would look great on shoes?
Assuming that I would use a certain type of paint or medium to customise my own pair of Converse All-Stars, what would it be?
I'm planning to customise my All-Stars but I want to know what medium is the best (something which wouldn't fade easily or something waterproof, etc.)
What kind of paint or any medium would look great on shoes?
if u have to use paint you should try acrylic..i paint with it a lot on canvas and it seems to work pretty well. I'm sure if you go to some arts and crafts store you can ask for some fabric paint..or something haha i really don't know.
Reply:i customized my converse by ironing on patches, i really liked how it came out
Reply:cant go wrong with white
I'm planning to customise my All-Stars but I want to know what medium is the best (something which wouldn't fade easily or something waterproof, etc.)
What kind of paint or any medium would look great on shoes?
if u have to use paint you should try acrylic..i paint with it a lot on canvas and it seems to work pretty well. I'm sure if you go to some arts and crafts store you can ask for some fabric paint..or something haha i really don't know.
Reply:i customized my converse by ironing on patches, i really liked how it came out
Reply:cant go wrong with white
Why can some meat be cooked medium rare but others have to be fully cooked?
Why is it that salmon can be cooked medium rare but chicken has to be cooked all the way through? Why can steak (beef) be partially raw (medium rare or rare) and still be safe to eat? What are the rules on knowing which meat is which?
Why can some meat be cooked medium rare but others have to be fully cooked?
[don't let the negative ratings deter you because people don't understand food, and where it comes, or how it is treated. everybody thinks food just comes from the supermarket in plastic. if you research where our food comes from, and the specific threats that face it, you will understand what i'm saying (rather crudely) is true.]
salmon should be cooked all the way, or medium well.
salmon is a fresh water fish, and anything that lives close to land will have a lot of most parasites on it. even the most clean looking pristine freshwater fish will contain parasites.
here's a diagram on what to expect if you eat raw freshwater fish
http://www.fao.org/docrep/006/y4743e/y47...
deep ocean fishes don't usually have parasites as they don't come near shore with the exception of tuna. tuna runs a slight risk of parasites, but it can be eaten raw without treatment. However, the FDA requires all fish that is to sold with the intention to be eaten raw to be commercially frozen prior to sale (usually it is flash frozen to below -15 so large ice crystals don't form which would destroy the texture of the fish--nearly ALL sashimi in the usa is made from frozen fish, including the $500 a plate sushi at masa in nyc--read the nytimes link). unless the salmon is "sushi grade", i.e., frozen, don't eat it raw. medium well done is fine. and don't try freezing fish at home, it is not the same (home freezers can't freeze that cold which will result in large ice crystals forming in the fish)
here's a source on why raw sushi is frozen.
http://www.co.boulder.co.us/health/envir...
and commercially frozen fish doesn't affect fish quality, all sushi places in the usa use frozen fish.
http://query.nytimes.com/gst/fullpage.ht...
....as for pork and chicken, there is a small risk of trichinellosis (in pork), and salmonella (in chicken) depending on sanitary conditions at the farm and the butchering plant. also for pork and chickens, how they are raised (often in cramped conditions) makes them more susceptable to parasites than cattle. you really want to cook that meat well.
another big part of the equation is WHERE the meat was sourced, and how it is handled prior to it landing on your dinner table. with shellfish, you are required by law to have a label on where the oysters and clams were caught. for meat, it's nice to know which farm the meat came from because sanitary conditions vary from farm to farm.
Reply:Well: it is very important with Meats ,Fish %26amp;Poultry as known
food items also they are Nutritional when cooked completely
for better results and knowing about this would be
related towards Food Quanities because of per serving
Reply:Just like everyone else agrees on, ground meat is more vulnerable to contamination.
I only eat meat that is fully cooked, pork especially has parasite worm eggs, and they can hatch inside you if you don't cook it thoroughly.
Check out this video and you may never eat Pork again!
http://www.metacafe.com/watch/447498/wha...
Reply:Okay, I don't know ALL the ins and outs of it, but I do know that the reason you can have steak rare is because the inside of the steak has never seen the light of day (or the germs that are in the air of the light of day :) The reason ground beef must be cooked all the way through is because when its ground all the meat is exposed to all the germs.
Chicken can have salmonella and pork, trichonosis, but beef doesn't have those things.
I imagine salmon is that way also.
What I don't know is why we can eat meat like sushi raw.
Reply:Chicken is disgusting when it's not fully cooked, and there's also some risk of salmonella, a microbe that makes people sick. this is why people are urged to wash the cutting board, knives, etc and to not put the cooked chicken back in the same bowl that held the raw chicken, unless the bowl has been washed with detergent (which kills most germs).
Many people prefer their beef bloody. Risk e-coli (another nasty microbe) is also present but mostly with ground beef as this mixes the contaminating germs into the meat. A slab of beef is less likely to be contaminated and the surface temperature when cooking would kill the e-coli on a rare steak. E-coli originates in the cow's intestinal tract and ends up on the meat in the slaughterhouse when they cut up the dead animal, often contaminating everything with the contents of the gut.
While we do read of people getting sick from salmonella and e-coli, IMO common sense and simple hygiene will keep us safe. Sometimes we get overparanoid about germs, resulting in a lowered resistance to them because our immune systems haven't been exposed and had a chance to develop antibodies.
Reply:idk i eat all of my things well done
Reply:Raw chicken has tons of bacteria that can make you horribly sick, witch is why you cook it to kill the bacteria and germs. (not to mention parasites,
Reply:Long ago, your meat came from farmers at nice little farms. The chickens and cows ranged free, lived nice lives until they were slaughtered. The farmers kept things clean.
Now everything is in the giant processing plants. Chickens are shoved in cages on top of one another, with excrement falling through the cages. The animals are fed antibiotics daily to counteract the disgusting conditions.
So many cows are processed at the same time that one bit of spoiled ground meat can end up in thousands of packages, sickening many many people.
As they said earlier, if the insides are not exposed, then they won't be tainted and can be eaten with minimal cooking...if it was ground...fugetaboutit.
If you'd like more info on food safety and what you can do about it, check these people out:
http://www.cspinet.org/foodsafety/
(Center for Science in the Public Interest)
They also publish a newsletter thing with lots of great info on food safety and health issues in general.
Reply:Juanita S, "WOW"you asked a very serious question! "You are what you eat",it is good of your concern for cooking habits.FISH:need not to be cooked long,because it cooks quickly,PORK:there was a time in the past when pork was infected with triciana worms in the muscles and the only way to kill them was to cook the meat well at a high temp.,but now trichinosis is well controled by FDA,POULTRY:has salmonella,not only do you have to cook it well but wash your hands%26amp;utinsels very well afterwards,BEEF:???Sorry to be so crude,but we are cannibals and I personally I Love a rare stake even tho medical authorities say to stay away from red meats."SO",if you like to eat? Please check all possible consiquences with the food you prepare.And remember "You are what you eat"!
Reply:I'm sure that beef (steak) purchased in restaurants cannot be served partially raw anymore. I'm not a steak eater but i know hamburgers at diners have to be cooked all the way through.
I have all meat well done including poultry.
AMBER F.........YOUR LINK HAD SUCH AN EFFECT ON ME, THANK YOU FOR SHARING. I DON'T UNDERSTAND HOW YOU COULD GET SO MANY THUMBS DOWN ON YOUR RESPONSE. THOSE POOR ANIMALS THAT WE EAT. THANK YOU AMBER.
Reply:Each type of meat has different parasites or bacteria in them.
Most items should be cooked to 160.
Beef is different. When you cook a whole piece of meat there is not a chance of having bacteria in the middle of the meat. All the bacteria is on the outside. This comes from how the blades when the cow is butchered. When you grind up beef you are litterally spreading the "outside" surface to the rest of the meat. That is why you need to cook ground beef thouroughly.
Reply:beef and most seafood are safe enough to eat if they have been cooked to 140 F, and this is due to the fact that they contain e.coli. However, most poultry contain salmonilla which cannot be killed until the meat reaches a tempertature of 165 F. Which is why, if you worked in a restaurant, you would find refrigerated uncooked poultry always lies below the uncooked beef, seafood, etc. And likewise, all cooked meat would sit above that on another shelf.
This is what happens when you work in a restaurant. Some of the rules actually stick in your mind, along with the reasons behind them.
-Argiope
Reply:some meat contains more parasites that are harder to get rid of so we cook then well and not rare
Reply:soothsayer above is mostly right, except for the fact that salmon is over 95% farm-raised, and thus can be eaten raw, if desired.
Reply:The Soothsayer hit the nail on the head. Eat, drink, and be merry.
Reply:Meats that are known for causing harmful diseases are supposed to be cooked longer. Also, ground meats, such as hamburgers, need to be cooked thoroughly. Why? Because most bacteria and viruses are on the surface of the meat and since meat cooks from the outside-in, they will be killed. But when you grind up meat, the viruses are distributed throughout the dish and so you have to cook it to medium well or more.
Reply:They are all recomended to be fully cooked. If you notice on most resturant menu's there is a disclaimer for food poinsoning if you order your meat anything less than well done. It is just a matter of what you like.. no meat or egg is safe under cooked!
Reply:You have to heat food to about 70° to kill bacteria. Heating it above 100° (or even less in the mountains, where water is boiling at a lower temperature) will drive off the moisture and ruin the texture.
Human beings are non-obligate carnivores: barring rare genetic disorders, we can survive long enough on a vegetarian diet to die of something other than malnutrition. (Unlike cats! If you fed a cat on a vegetarian diet, it would go blind and eventually die in screaming agony. This applies to the whole cat family, from pet kittens to lions and tigers.)
Stomach acid both kills germs and breaks down food. Human stomach acid measures, on average, a whole pH point higher than a dog's stomach acid, which means 10x fewer H+ ions: the equivalent of diluting one volume with 9 volumes of water. (The tolerance on the measurements is such that there is still an overlap. You might find a human with exceptionally strong acid and a dog with exceptionally weak acid.)
But we've been cooking our food for tens, if not hundreds, of thousands of years. Heat kills germs and begins the decomposition process, so the acid doesn't have to work as hard. Evolution only selects against deleterious mutations, and only when mortality rates are significant (which, for westerners with flushing toilets, plentiful cheap food, central heating and subsidised medical care, they aren't). Having weaker stomach acid won't kill you if you cook your food, and it might even be slightly beneficial.
Reply:It's called parasites. Heat kills them.
Reply:bacteria
Reply:becuz chicken is a dirty meat and beef isnty
Reply:The most common and easy answer is because of salmonella. Chicken has salmonella in it that will make you get horribly sick (It isn't fun. Trust me, I've had it.). Steak doesn't. HOWEVER. Any meat can make you sick if undercooked. ALL meats should be cooked all the way through to make sure it is safe to eat. NEVER eat any meat that is cooked rare. Any meat cooked rare can and probably will make you sick. Medium rare and well done are much more safe to eat.
Reply:eating steak(beef) medium rare or rare is not safe to eat...there is still a possibilty of some bugs in there.... but it's tasty!
Reply:Cook all meat until it's done throughout.
Reply:I'm not an expert on what causes these meats to be so different, but I think Sushi is basically raw fish and there doesn't seem to be much of a health danger with that. Seems the salminella (sp?) is mostly a danger in poultry.
Reply:First of all Chicken is not a meat,it is a poultry.The reasoning is bacteria. Meat such as steak and lamb has to be washed thorough and in some cultures have to be blessed. There is also Pork which has to be cooked thoroughly also due to parasites that live in the pig. I know i know it sound gross but when properly prepared is very eatable and good.As you know Susi is another type item that is prepared raw fish item or seafood item has to be keep at the right temp and when preparing has the ability to carried parasites. Safety with all meats ,poultry and fish is in the preparation! Bon Apite
Reply:All has to do with"Bacteria", All meats, be it red, chicken, game. or seafood and even some vegetables has bacteria. Now some of these bacterias are harm full to humans(in some cases can kill or make very sick) So this is the main reason why we cook our meats.
if you need more info im me and i will go into more details
Reply:It is the bacteria. That can be deadly if you do not cook it right or you can be ill for days. i get my steak well-done just to be on the safe side and always check for no runny or blood when it is on my plate.
It also might have to do with the thickness of the meat and where the meat came from as well.
Different areas of country can be cooked differently too.
You never know.
Check it out on the website. Something to learn everyday right?
Joanne
Reply:because some people may not want them full cooked or it might be that meat is sometimes ment to be cooked in special ways
Reply:Go vegetarian, like me! Here's why:
http://www.goveg.com/feat/chewonthis/ind...
Reply:Peter K is correct
Why can some meat be cooked medium rare but others have to be fully cooked?
[don't let the negative ratings deter you because people don't understand food, and where it comes, or how it is treated. everybody thinks food just comes from the supermarket in plastic. if you research where our food comes from, and the specific threats that face it, you will understand what i'm saying (rather crudely) is true.]
salmon should be cooked all the way, or medium well.
salmon is a fresh water fish, and anything that lives close to land will have a lot of most parasites on it. even the most clean looking pristine freshwater fish will contain parasites.
here's a diagram on what to expect if you eat raw freshwater fish
http://www.fao.org/docrep/006/y4743e/y47...
deep ocean fishes don't usually have parasites as they don't come near shore with the exception of tuna. tuna runs a slight risk of parasites, but it can be eaten raw without treatment. However, the FDA requires all fish that is to sold with the intention to be eaten raw to be commercially frozen prior to sale (usually it is flash frozen to below -15 so large ice crystals don't form which would destroy the texture of the fish--nearly ALL sashimi in the usa is made from frozen fish, including the $500 a plate sushi at masa in nyc--read the nytimes link). unless the salmon is "sushi grade", i.e., frozen, don't eat it raw. medium well done is fine. and don't try freezing fish at home, it is not the same (home freezers can't freeze that cold which will result in large ice crystals forming in the fish)
here's a source on why raw sushi is frozen.
http://www.co.boulder.co.us/health/envir...
and commercially frozen fish doesn't affect fish quality, all sushi places in the usa use frozen fish.
http://query.nytimes.com/gst/fullpage.ht...
....as for pork and chicken, there is a small risk of trichinellosis (in pork), and salmonella (in chicken) depending on sanitary conditions at the farm and the butchering plant. also for pork and chickens, how they are raised (often in cramped conditions) makes them more susceptable to parasites than cattle. you really want to cook that meat well.
another big part of the equation is WHERE the meat was sourced, and how it is handled prior to it landing on your dinner table. with shellfish, you are required by law to have a label on where the oysters and clams were caught. for meat, it's nice to know which farm the meat came from because sanitary conditions vary from farm to farm.
Reply:Well: it is very important with Meats ,Fish %26amp;Poultry as known
food items also they are Nutritional when cooked completely
for better results and knowing about this would be
related towards Food Quanities because of per serving
Reply:Just like everyone else agrees on, ground meat is more vulnerable to contamination.
I only eat meat that is fully cooked, pork especially has parasite worm eggs, and they can hatch inside you if you don't cook it thoroughly.
Check out this video and you may never eat Pork again!
http://www.metacafe.com/watch/447498/wha...
Reply:Okay, I don't know ALL the ins and outs of it, but I do know that the reason you can have steak rare is because the inside of the steak has never seen the light of day (or the germs that are in the air of the light of day :) The reason ground beef must be cooked all the way through is because when its ground all the meat is exposed to all the germs.
Chicken can have salmonella and pork, trichonosis, but beef doesn't have those things.
I imagine salmon is that way also.
What I don't know is why we can eat meat like sushi raw.
Reply:Chicken is disgusting when it's not fully cooked, and there's also some risk of salmonella, a microbe that makes people sick. this is why people are urged to wash the cutting board, knives, etc and to not put the cooked chicken back in the same bowl that held the raw chicken, unless the bowl has been washed with detergent (which kills most germs).
Many people prefer their beef bloody. Risk e-coli (another nasty microbe) is also present but mostly with ground beef as this mixes the contaminating germs into the meat. A slab of beef is less likely to be contaminated and the surface temperature when cooking would kill the e-coli on a rare steak. E-coli originates in the cow's intestinal tract and ends up on the meat in the slaughterhouse when they cut up the dead animal, often contaminating everything with the contents of the gut.
While we do read of people getting sick from salmonella and e-coli, IMO common sense and simple hygiene will keep us safe. Sometimes we get overparanoid about germs, resulting in a lowered resistance to them because our immune systems haven't been exposed and had a chance to develop antibodies.
Reply:idk i eat all of my things well done
Reply:Raw chicken has tons of bacteria that can make you horribly sick, witch is why you cook it to kill the bacteria and germs. (not to mention parasites,
Reply:Long ago, your meat came from farmers at nice little farms. The chickens and cows ranged free, lived nice lives until they were slaughtered. The farmers kept things clean.
Now everything is in the giant processing plants. Chickens are shoved in cages on top of one another, with excrement falling through the cages. The animals are fed antibiotics daily to counteract the disgusting conditions.
So many cows are processed at the same time that one bit of spoiled ground meat can end up in thousands of packages, sickening many many people.
As they said earlier, if the insides are not exposed, then they won't be tainted and can be eaten with minimal cooking...if it was ground...fugetaboutit.
If you'd like more info on food safety and what you can do about it, check these people out:
http://www.cspinet.org/foodsafety/
(Center for Science in the Public Interest)
They also publish a newsletter thing with lots of great info on food safety and health issues in general.
Reply:Juanita S, "WOW"you asked a very serious question! "You are what you eat",it is good of your concern for cooking habits.FISH:need not to be cooked long,because it cooks quickly,PORK:there was a time in the past when pork was infected with triciana worms in the muscles and the only way to kill them was to cook the meat well at a high temp.,but now trichinosis is well controled by FDA,POULTRY:has salmonella,not only do you have to cook it well but wash your hands%26amp;utinsels very well afterwards,BEEF:???Sorry to be so crude,but we are cannibals and I personally I Love a rare stake even tho medical authorities say to stay away from red meats."SO",if you like to eat? Please check all possible consiquences with the food you prepare.And remember "You are what you eat"!
Reply:I'm sure that beef (steak) purchased in restaurants cannot be served partially raw anymore. I'm not a steak eater but i know hamburgers at diners have to be cooked all the way through.
I have all meat well done including poultry.
AMBER F.........YOUR LINK HAD SUCH AN EFFECT ON ME, THANK YOU FOR SHARING. I DON'T UNDERSTAND HOW YOU COULD GET SO MANY THUMBS DOWN ON YOUR RESPONSE. THOSE POOR ANIMALS THAT WE EAT. THANK YOU AMBER.
Reply:Each type of meat has different parasites or bacteria in them.
Most items should be cooked to 160.
Beef is different. When you cook a whole piece of meat there is not a chance of having bacteria in the middle of the meat. All the bacteria is on the outside. This comes from how the blades when the cow is butchered. When you grind up beef you are litterally spreading the "outside" surface to the rest of the meat. That is why you need to cook ground beef thouroughly.
Reply:beef and most seafood are safe enough to eat if they have been cooked to 140 F, and this is due to the fact that they contain e.coli. However, most poultry contain salmonilla which cannot be killed until the meat reaches a tempertature of 165 F. Which is why, if you worked in a restaurant, you would find refrigerated uncooked poultry always lies below the uncooked beef, seafood, etc. And likewise, all cooked meat would sit above that on another shelf.
This is what happens when you work in a restaurant. Some of the rules actually stick in your mind, along with the reasons behind them.
-Argiope
Reply:some meat contains more parasites that are harder to get rid of so we cook then well and not rare
Reply:soothsayer above is mostly right, except for the fact that salmon is over 95% farm-raised, and thus can be eaten raw, if desired.
Reply:The Soothsayer hit the nail on the head. Eat, drink, and be merry.
Reply:Meats that are known for causing harmful diseases are supposed to be cooked longer. Also, ground meats, such as hamburgers, need to be cooked thoroughly. Why? Because most bacteria and viruses are on the surface of the meat and since meat cooks from the outside-in, they will be killed. But when you grind up meat, the viruses are distributed throughout the dish and so you have to cook it to medium well or more.
Reply:They are all recomended to be fully cooked. If you notice on most resturant menu's there is a disclaimer for food poinsoning if you order your meat anything less than well done. It is just a matter of what you like.. no meat or egg is safe under cooked!
Reply:You have to heat food to about 70° to kill bacteria. Heating it above 100° (or even less in the mountains, where water is boiling at a lower temperature) will drive off the moisture and ruin the texture.
Human beings are non-obligate carnivores: barring rare genetic disorders, we can survive long enough on a vegetarian diet to die of something other than malnutrition. (Unlike cats! If you fed a cat on a vegetarian diet, it would go blind and eventually die in screaming agony. This applies to the whole cat family, from pet kittens to lions and tigers.)
Stomach acid both kills germs and breaks down food. Human stomach acid measures, on average, a whole pH point higher than a dog's stomach acid, which means 10x fewer H+ ions: the equivalent of diluting one volume with 9 volumes of water. (The tolerance on the measurements is such that there is still an overlap. You might find a human with exceptionally strong acid and a dog with exceptionally weak acid.)
But we've been cooking our food for tens, if not hundreds, of thousands of years. Heat kills germs and begins the decomposition process, so the acid doesn't have to work as hard. Evolution only selects against deleterious mutations, and only when mortality rates are significant (which, for westerners with flushing toilets, plentiful cheap food, central heating and subsidised medical care, they aren't). Having weaker stomach acid won't kill you if you cook your food, and it might even be slightly beneficial.
Reply:It's called parasites. Heat kills them.
Reply:bacteria
Reply:becuz chicken is a dirty meat and beef isnty
Reply:The most common and easy answer is because of salmonella. Chicken has salmonella in it that will make you get horribly sick (It isn't fun. Trust me, I've had it.). Steak doesn't. HOWEVER. Any meat can make you sick if undercooked. ALL meats should be cooked all the way through to make sure it is safe to eat. NEVER eat any meat that is cooked rare. Any meat cooked rare can and probably will make you sick. Medium rare and well done are much more safe to eat.
Reply:eating steak(beef) medium rare or rare is not safe to eat...there is still a possibilty of some bugs in there.... but it's tasty!
Reply:Cook all meat until it's done throughout.
Reply:I'm not an expert on what causes these meats to be so different, but I think Sushi is basically raw fish and there doesn't seem to be much of a health danger with that. Seems the salminella (sp?) is mostly a danger in poultry.
Reply:First of all Chicken is not a meat,it is a poultry.The reasoning is bacteria. Meat such as steak and lamb has to be washed thorough and in some cultures have to be blessed. There is also Pork which has to be cooked thoroughly also due to parasites that live in the pig. I know i know it sound gross but when properly prepared is very eatable and good.As you know Susi is another type item that is prepared raw fish item or seafood item has to be keep at the right temp and when preparing has the ability to carried parasites. Safety with all meats ,poultry and fish is in the preparation! Bon Apite
Reply:All has to do with"Bacteria", All meats, be it red, chicken, game. or seafood and even some vegetables has bacteria. Now some of these bacterias are harm full to humans(in some cases can kill or make very sick) So this is the main reason why we cook our meats.
if you need more info im me and i will go into more details
Reply:It is the bacteria. That can be deadly if you do not cook it right or you can be ill for days. i get my steak well-done just to be on the safe side and always check for no runny or blood when it is on my plate.
It also might have to do with the thickness of the meat and where the meat came from as well.
Different areas of country can be cooked differently too.
You never know.
Check it out on the website. Something to learn everyday right?
Joanne
Reply:because some people may not want them full cooked or it might be that meat is sometimes ment to be cooked in special ways
Reply:Go vegetarian, like me! Here's why:
http://www.goveg.com/feat/chewonthis/ind...
Reply:Peter K is correct
How many medium whole chickens is 1 kilogram approximately?
I don't weigh my chicken when I cook so when recipes say 1 kilogram I am never sure how much is needed. I have medium sized chicken, do I need one or two or more?
How many medium whole chickens is 1 kilogram approximately?
Most chickens are over 1kg, so one will suffice.
Reply:Everything "what the duece" said, plus one more thing. If you're talking about just straight up chicken meat, it's a little different. Once that chicken is cooked, theres a lot of skin and bones that won't go into the dish. The recipe might be calling for 1 kilogram of chicken meat, and if that's the case, you might want to go with 1 large chicken or 2 small chickens. A chicken that weighs 1 kilogram will probably only have half a kilogram of meat you can use on it.
Reply:1 kilogram equals 2.2 pounds. A medium-sized chicken can weigh anywhere from about 3 pounds up to almost 5 pounds. So, if your recipe calls for one kilogram of chicken, I'd stick with one small-to-medium sized chicken. It sounds like this recipe is meant to feed only 1 or 2 people, unless there are lots of other ingredients.
Reply:chickens have a size number on them, for eg: number 10 = 1 kilo, number 11 - 1.1 kg, number 15 is 1.5 kilo. etc
so one size 10 chicken is one kilo
Reply:one
dermatitis
How many medium whole chickens is 1 kilogram approximately?
Most chickens are over 1kg, so one will suffice.
Reply:Everything "what the duece" said, plus one more thing. If you're talking about just straight up chicken meat, it's a little different. Once that chicken is cooked, theres a lot of skin and bones that won't go into the dish. The recipe might be calling for 1 kilogram of chicken meat, and if that's the case, you might want to go with 1 large chicken or 2 small chickens. A chicken that weighs 1 kilogram will probably only have half a kilogram of meat you can use on it.
Reply:1 kilogram equals 2.2 pounds. A medium-sized chicken can weigh anywhere from about 3 pounds up to almost 5 pounds. So, if your recipe calls for one kilogram of chicken, I'd stick with one small-to-medium sized chicken. It sounds like this recipe is meant to feed only 1 or 2 people, unless there are lots of other ingredients.
Reply:chickens have a size number on them, for eg: number 10 = 1 kilo, number 11 - 1.1 kg, number 15 is 1.5 kilo. etc
so one size 10 chicken is one kilo
Reply:one
dermatitis
What color walls would look the best with medium oak kitchen cabinets and stainless steel appliances ?
Do you think it,s too much to put medium oak laminate flooring too ? My big kitchen dinning set is also medium oak. T he counters are very deep green granite ( Ubatuba). Please help me with the floor. The rest of the house is all medium honey oak wood. The kichen right now is solid beige 10x10 tiles placed diagnoly , but the grout is turning dark and uneven. I want to cover it with wood like laminate . I dont want to destroy the tiles.
What color walls would look the best with medium oak kitchen cabinets and stainless steel appliances ?
Check out some of these kitchen makeovers that HGTV's "Spice Up My Kitchen" did with laminate wood flooring. Might give you some ideas.
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
Here are a couple of examples where the floor pretty much matches the cabinetry. Maybe not the same color as what you have in your kitchen, but will give you an idea about what all the same wood tone would look like:
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
I think if you do coordinate the floor, cupboards %26amp; dining set, then you definintely want to paint your kitchen something *not* neutral. It should be something bright to contrast all of the wood, like "stop" by sherwin williams:
http://sherlink.sherwin.com/swapp/color_...
Reply:it all depends. If you want a modern edy look I would say white black or a shabby grey. If you want a country home comfort look a nice red or daRK brown.
Reply:Reds,Peaches, beige's, bronze, browns, taupe,sunny yellows,sage greens for the wall color choices...For the floors....One could go to Medium blond to red oaks or maples in floor laminates....But you could go darker into the walnut shades as well for the floor ,( as it would help balance the ubatuba dark counter tops) The distressed looks are clean and beautiful ....Flooring placed on the diagonal makes a space appear larger....
Reply:See if you can find a product that would darken the grout, and
apply a sealer so the grout stays the same color, then you would save yourself a lot of work. Also, if you put flooring over the tiles, can you still open the door? That's a problem at my house, if we change the floor, we will have to remove a layer or 2 to make sure we can open the back door!
As for the walls, find a nice neutral color that looks good with the oak and the granite--I'm thinking something in the taupe or gold/yellow family, depending on wall and fabric colors in adjoining rooms. Gray might look good, too--go pick up some paint samples and put them up--look at them at different times of the day on different walls. Once you get it narrowed down, buy a quart of one color, paint it on a foam core board, and move it around the room at different times of the day to see what you think. Good Luck!
Reply:cherry red
Reply:my kitchen and millwork are also medium oak and I have black granite countertops,I went with oak floors stained to a color darker than the cabinets (almost a dark copper color) it will lighten the look of the oak making it resemble more of a maple or ash color,my walls are a color called avenue tan ,which is actually more of a light olive grey/green than tan but it looks wonderful.I work in the luxury home market and had a designer friend of mine figure ti out for me and she did very well.
Reply:Try like a really light pale green color, a little lighter than green apple and a little more subtle but its a good color.
What color walls would look the best with medium oak kitchen cabinets and stainless steel appliances ?
Check out some of these kitchen makeovers that HGTV's "Spice Up My Kitchen" did with laminate wood flooring. Might give you some ideas.
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
Here are a couple of examples where the floor pretty much matches the cabinetry. Maybe not the same color as what you have in your kitchen, but will give you an idea about what all the same wood tone would look like:
http://www.hgtv.com/hgtv/dc_design_kitch...
http://www.hgtv.com/hgtv/dc_design_kitch...
I think if you do coordinate the floor, cupboards %26amp; dining set, then you definintely want to paint your kitchen something *not* neutral. It should be something bright to contrast all of the wood, like "stop" by sherwin williams:
http://sherlink.sherwin.com/swapp/color_...
Reply:it all depends. If you want a modern edy look I would say white black or a shabby grey. If you want a country home comfort look a nice red or daRK brown.
Reply:Reds,Peaches, beige's, bronze, browns, taupe,sunny yellows,sage greens for the wall color choices...For the floors....One could go to Medium blond to red oaks or maples in floor laminates....But you could go darker into the walnut shades as well for the floor ,( as it would help balance the ubatuba dark counter tops) The distressed looks are clean and beautiful ....Flooring placed on the diagonal makes a space appear larger....
Reply:See if you can find a product that would darken the grout, and
apply a sealer so the grout stays the same color, then you would save yourself a lot of work. Also, if you put flooring over the tiles, can you still open the door? That's a problem at my house, if we change the floor, we will have to remove a layer or 2 to make sure we can open the back door!
As for the walls, find a nice neutral color that looks good with the oak and the granite--I'm thinking something in the taupe or gold/yellow family, depending on wall and fabric colors in adjoining rooms. Gray might look good, too--go pick up some paint samples and put them up--look at them at different times of the day on different walls. Once you get it narrowed down, buy a quart of one color, paint it on a foam core board, and move it around the room at different times of the day to see what you think. Good Luck!
Reply:cherry red
Reply:my kitchen and millwork are also medium oak and I have black granite countertops,I went with oak floors stained to a color darker than the cabinets (almost a dark copper color) it will lighten the look of the oak making it resemble more of a maple or ash color,my walls are a color called avenue tan ,which is actually more of a light olive grey/green than tan but it looks wonderful.I work in the luxury home market and had a designer friend of mine figure ti out for me and she did very well.
Reply:Try like a really light pale green color, a little lighter than green apple and a little more subtle but its a good color.
I have medium brown eyes and want to get coloured contacts. What brand will work well over my eye colour?
I want a nice deep green, or a medium blue. What brand shuld get and how much is it?
I have medium brown eyes and want to get coloured contacts. What brand will work well over my eye colour?
There are 3 different types of colored contacts, tinted contacts, enhancement tint contacts lenses and color tint contact lenses. Tinted contact lenses do not change the eye color it is essentially a lens that has a blue visibility tint in order to make it easier to find the lens. The enhancement tints are used to enhance a person's natural eye color and Color tints are used to change a person's eye color.
Some examples of enhancement tints are;
Freshlook Radiance
Freshlook Dimensions
Acuvue 2 Colours Enhancers
Some examples of Color Tints (which you are looking for) are;
Freshlook Colors
Freshlook Colorblends
Focus Monthly Softcolors
Expressions
Focus 1-2 Week Softcolors
Acuvue 2 Colours
To see the effects that these lenses have on the color of your eyes try using the interactive eye color toolbox found at the following links;
http://www.contactlensking.com/focus1to2...
http://www.contactlensking.com/focusmont...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/expressio...
Hopefully this helps.
Reply:Freshlook
Reply:trikolour
or freshlook
Reply:I recommend the colors from Ciba in the Freshlook brand. They have lenses that are subtle along with lenses that cause a dramatic effect. They also, have the most colors to chose from in today's market.
I have medium brown eyes and want to get coloured contacts. What brand will work well over my eye colour?
There are 3 different types of colored contacts, tinted contacts, enhancement tint contacts lenses and color tint contact lenses. Tinted contact lenses do not change the eye color it is essentially a lens that has a blue visibility tint in order to make it easier to find the lens. The enhancement tints are used to enhance a person's natural eye color and Color tints are used to change a person's eye color.
Some examples of enhancement tints are;
Freshlook Radiance
Freshlook Dimensions
Acuvue 2 Colours Enhancers
Some examples of Color Tints (which you are looking for) are;
Freshlook Colors
Freshlook Colorblends
Focus Monthly Softcolors
Expressions
Focus 1-2 Week Softcolors
Acuvue 2 Colours
To see the effects that these lenses have on the color of your eyes try using the interactive eye color toolbox found at the following links;
http://www.contactlensking.com/focus1to2...
http://www.contactlensking.com/focusmont...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/freshlook...
http://www.contactlensking.com/expressio...
Hopefully this helps.
Reply:Freshlook
Reply:trikolour
or freshlook
Reply:I recommend the colors from Ciba in the Freshlook brand. They have lenses that are subtle along with lenses that cause a dramatic effect. They also, have the most colors to chose from in today's market.
Medium....?
1) ocean wave's medium is _____
2) sound wave's medium is_____
3) radio wave's medium is______
4) light wave's medium is_______
( lost my science text book so I hope this works)
Medium....?
1 water
2. could be anything since sound can propagate through solid liquid or gas. Most often just air
3 and 4 no medium, both can exist in space
Reply:1. water
2. air (although sound is also transmitted by water and other liquids, and solids, especially metals)
3. vacuum.
4. vacuum.
Radio and light waves are both forms of electromagnetic radiation, which does not need a material medium to propagate in.
Reply:ocean=water
sound=air
radio/light=electromagnetic, these don't need a medium to travel through.
2) sound wave's medium is_____
3) radio wave's medium is______
4) light wave's medium is_______
( lost my science text book so I hope this works)
Medium....?
1 water
2. could be anything since sound can propagate through solid liquid or gas. Most often just air
3 and 4 no medium, both can exist in space
Reply:1. water
2. air (although sound is also transmitted by water and other liquids, and solids, especially metals)
3. vacuum.
4. vacuum.
Radio and light waves are both forms of electromagnetic radiation, which does not need a material medium to propagate in.
Reply:ocean=water
sound=air
radio/light=electromagnetic, these don't need a medium to travel through.
Subscribe to:
Posts (Atom)