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Message
re: Think I accidentally ate undercooked Richard’s andouille
Posted on 8/9/21 at 10:30 am to CAD703X
Posted on 8/9/21 at 10:30 am to CAD703X
The andouille is fully cooked. It's not labeled as fully cooked or ready to eat because of USDA regulations. Specifically, it's to the benefit of the company to not label it ready to eat in order to avoid tougher regulations. The company cannot tell you it's fully cooked.
But, just because the company cooked it, doesn't mean they followed all necessary steps to guarantee a ready to eat product.
But, just because the company cooked it, doesn't mean they followed all necessary steps to guarantee a ready to eat product.
0
Posted on 8/9/21 at 10:34 am to ForeverEllisHugh
Thermometers can get messed up. If you drop one on the floor for instance. They are designed to be calibrated and adjusted. There's a nut on the underside of the thermometer face that can be turned to adjust the dial.
Food companies have to calibrate their thermometers often to make sure they are accurate. They have machines that heat up to a certain temperature and you can stick the thermometer in the machine and see what it reads. If it's off, you adjust it.
If you don't have a machine at home, use boiling water.
Food companies have to calibrate their thermometers often to make sure they are accurate. They have machines that heat up to a certain temperature and you can stick the thermometer in the machine and see what it reads. If it's off, you adjust it.
If you don't have a machine at home, use boiling water.
Posted on 8/9/21 at 10:45 am to ForeverEllisHugh
quote:
Just an FYI they emailed me back and said that they’re not “ready to eat” and should be cooked to 165 but that I was safe with how I heated.
the lawyers tell them to say that. 
Posted on 8/9/21 at 10:56 am to ForeverEllisHugh
I dont think it is sold raw.
Posted on 8/9/21 at 10:56 am to CarRamrod
quote:
In 1980, Congress passed the Federal Swine Health Protection Act, which prohibited feeding swine with trichinella-contaminated food. Other measures have helped, such as inspections, animal testing, rodent control, limiting commercial pigs’ contact with wildlife (free-range practices increase risk), improved hygiene, and immediate removal of dead pigs from pens. The incidence of trichinosis remains high in many countries, especially China, where 10,000 cases of trichinosis are reported every year. But in the United States, trichinosis has been eliminated for all practical purposes.
Developing trichinosis from eating undercooked pork is not impossible in the United States, but the overall risk is an order of magnitude less than one in a million. And the risk is much less if you avoid eating the meat of wild animals, especially bear meat. Note: freezing pork will kill the trichinella organisms
Current Cooking Guidelines
Recommendations for cooking pork have been revised. Official guidelines no longer require us to cook all pork to 160 degrees. Now they say it is sufficient to cook common cuts of pork to an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest after removal from the heat source (during which the temperature will continue to rise for a short time). The resulting product will be pinker than most home cooks are used to. However, 160 degrees is still recommended for all ground meats.
“It’s great news that home cooks can now feel confident to enjoy medium-rare pork, like they do with other meats,” said Guy Fieri, a chef, restaurateur, and host of several food-focused television programs. “Pork cooked to this temperature will be juicy and tender. The foodservice industry has been following this pork cooking standard for nearly ten years.”
The Bottom Line
There’s a long list of things that I might legitimately worry about (not that worry ever did any good!), but I have taken undercooked pork off my list. I no longer worry if I detect a tinge of pink in my pork chop.
LINK
This post was edited on 8/9/21 at 10:58 am
Posted on 8/9/21 at 10:57 am to ForeverEllisHugh
Richards doesn’t smoke their sausage.
They use smoke flavor which is a slap in the face to a Ville platte baw.
Also, Richards andouille is not real andouille.
They use smoke flavor which is a slap in the face to a Ville platte baw.
Also, Richards andouille is not real andouille.
Posted on 8/9/21 at 11:15 am to ForeverEllisHugh
quote:
Like.. Richards/Savoie’s cold out of the pack?
I eat that stuff out the package all the time. It's already cooked.
Posted on 8/9/21 at 11:35 am to bluebarracuda
I work in LaPlace and have tried them all. They don't sell bad andouille here. My favorite is Cox's on River Road.
Posted on 8/9/21 at 11:38 am to CarRamrod
quote:
the lawyers tell them to say that.
Yeah, that's what I'm thinking.
Granted, look, obviously there is always some sort of risk taking a bite of that stuff out of the package before heating to fully "cooked" temperature, but I'd imagine it's the same risk as eating raw oysters, maybe even lower.
Posted on 8/9/21 at 4:30 pm to ragincajun03
quote:
but I'd imagine it's the same risk as eating raw oysters, maybe even lower.
I eat raw sushi all the time and I used to drop 2 raw eggs into my morning protein shake every single day for years.
I'm still here.
Posted on 8/10/21 at 1:50 pm to CAD703X
quote:
I eat raw sushi all the time and I used to drop 2 raw eggs into my morning protein shake every single day for years. I'm still here.
CAD, you also eat steaks with green mold all over them! You're a legend!
Posted on 8/10/21 at 3:08 pm to LSUZombie
quote:
I eat that stuff all the time
But why? thats dog shite sausage. Practically frickign plastic.
them boys in Laplace wouldnt eat that shite, can tell you that. Same for the boys around laffy and any respectable BAW from SWLA.
I can promise this, every control room in SWLA is cooking Rabideaux or Market basket or a local meat market smoked sausage. Richards is dog meat.
Posted on 8/10/21 at 3:52 pm to thermal9221
quote:
Richards doesn’t smoke their sausage.
They use smoke flavor which is a slap in the face to a Ville platte baw.
Also, Richards andouille is not real andouille.
When the Richards sold Richard's, the new company immediately started cutting corners and it started steadily going downhill. Richard's sausage is hot garbage now.
If you want Richard's sausage the way it used to be, you need to be looking for Cajun Family Traditions. It's Lonnie Richard's new company. They're making sausage in Church Point again the way they used to and it's the real deal.
Don't be fooled. In response to this new company, Richard's has plastered the phrase "Cajun family traditions" all over their website to try to fool people googling "cajun family traditions" looking for the Richards' new company.
cajuntraditions.com is the website you want.
This post was edited on 8/10/21 at 3:58 pm
Posted on 8/10/21 at 4:02 pm to lsu777
quote:
But why? thats dog shite sausage. Practically frickign plastic.
them boys in Laplace wouldnt eat that shite, can tell you that. Same for the boys around laffy and any respectable BAW from SWLA.
I can promise this, every control room in SWLA is cooking Rabideaux or Market basket or a local meat market smoked sausage. Richards is dog meat.
Richard’s is fine for quick smoked sausage during the week.
Posted on 8/10/21 at 5:19 pm to TigerstuckinMS
quote:
Don't be fooled. In response to this new company, Richard's has plastered the phrase "Cajun family traditions" all over their website to try to fool people googling "cajun family traditions" looking for the Richards' new company.
I don’t feel bad for Lonnie one bit. They sold their company and name. Now they want to open a competing company and we are supposed to feel bad for him? He shouldn’t have sold out if he wanted to be in the business.
But, I have no love for Richards and their out of state investment group owners. Too many other great local sausage companies around to support. Screw Richards and Lonnie’s new company. I’m gonna support the other families who keep producing their products for us customers. Way too many other companies to support over Richards.
Posted on 8/10/21 at 5:49 pm to LSUZombie
No it's crap meat. Try rabideaux or even market basket and you won't go back.
Posted on 8/10/21 at 6:00 pm to LSUZombie
quote:
Richard’s is fine for quick smoked sausage during the week.
Does it take less time to warm their sausage than non shite brand sausage?
Posted on 8/10/21 at 8:31 pm to ForeverEllisHugh
How many years have you been temp probing your packaged sausage?
Posted on 8/10/21 at 8:33 pm to ForeverEllisHugh
quote:
put it in the oven at 375 for 10 minutes and it started leaking some so I pulled it out and used a meat thermometer which shot up past 180. So I figured it was done since you only need 160
Turns out the thermometer is somehow messed up because now it’s stuck at 160. So while it tasted great and was sizzling hot I’m not sure it got to the right temperature to kill parasites. Am I getting trichinosis or cysticercosis?
This is bad, and you should feel bad.
Your father failed you.
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