Let it go. They heard you. They just didn’t respond, as you wanted. The bottom line is they’re trying to be really nice.

The two times I've had FP it took 8 hours (fish, central america) and 2 hours (not sure, cafeteria) to set in. I think the delay is related to how "bad" the food was when eaten.

Probably not a virus since you both had it at the same time.

Yup, time to give up veggies and live on meat and sterilized water (beer). French fries are OK, they're cooked through.

"I've eaten dozens of rare steaks from the butcher without a problem, too."

Maybe the cow ghosts caught up with you:D

Glad to hear you're ok.
Christian.

Great book and an amazing chapter! I still get tears in my eyes about *****head (pron: Shuh Teed).

My ex-sister-in-law is an OB/GYN and she's had patients name their girls "Placenta" and "Femallaye", (a twist on female...)

Well, to confuse the matter further, viral cause is not entirely impossible. There are at least a handful viruses that are transmitted both via food and between persons that will give symptoms like described within a fairly short incubation period.

Could have been a virus...often very similar to food poisoning symptoms, even both of you at once. Are either of you around kids? (ie the usual viral vector?).

Also, re salad / raw vegetables...when washing them, use a few drops of grapefruit seed extract in the wash water, that will kill most anything (fill your basin with water add a few drops of grapefruit seed extract, take vegetables out, then spin dry in salad spinner).

ehm, beer is not at all sterilized , on the contrary , the beer making process , primarely revolves around yeast fermentation, which is a unicellular fungi

you need hard liquor if you want sterile booze

Virus is not really a possibility given the time frame. If you contract a virus it cannot replicate fast enough to cause significant disease within hours like this case. Stuff like this is mostly bacteria which have already multiplied on the surface of the food before you ingest it or have produced a toxin which is on the food when you ingest it. Now he could have gotten a GI virus beforehand, but then the food isn't the culprit, he would have contracted it 2-3 days prior...

I'm aware of this Sherlock. Historically, alcoholic beverages like beer and wine have been safer than local water supplies, hence the reference. But I'll consider your suggestion of whiskey.

We were scared it was a virus, since we have an 11 month old. But the way it hit us so quickly (we really did feel it within a few hours, even we successfully fought it off until morning) and never touched him or anyone else we had contact with made us pretty sure it was food related.

Got a call from "corporate" doing damage control. The specialty store is a subsidiary of a major food co. It was like that call from the insurance co of a guy who hit your car... "Um, you're OK now? No lingering health effects? not going to sue?" :D She seemed surprised when I asked her not to change veal suppliers since they have the best veal around.

Took a food safety course years ago, and they said the vast majority of food poisoning happens in the home, not the grocery store/butcher shop.

The cutting board, or the dishcloth it was "cleaned" with, is usually to blame before the meat itself.

My family has been in the food business for years, you'd be amazed how many people come in claiming to be poisoned by food. One of the problems is tagging down exactly what made you sick. People have 6 meals over a 24 hr period, but it's always the one from the restaurant that made them sick! I have a friend who's been "poisoned" at least half a dozen times at various restaurants over the past few years... finally she stopped eating out. Do ya think she stopped getting sick? Nope.

We knew, distantly anyway, someone who actually did that.

what is that from?