Please don’t run a “I Killed My Dog with Bad Tomatos” post tomorrow!
Granted, our Canine friends have digestive tracts that’d knock a buzzard off a carcass, but there is something to be learned. They eat/digest stuff that tastes good, but “isn’t quite right”.
BTW, some thick (3/8"+) slices of a meaty beefsteak tomato, liberally sprinkled with some s&p and seared/grilled for about 45 sec’s a side are a wonderful apertif!
Salsa works… good punt in a 4th down situation!
A little insite. I’m an “outdoorsman”, Scouter, whatever. I’ve eagerly chowed down on stuff that’d make a metro-sexual puke, or a billy goat gag… hungry is hungry!
As long as you are clean, the prep area is clean, the food in question is either fresh/alive, frozen, or above 35deg. F. you’re OK. Cut off the bad parts and serve.
Blue Cheese is moldy cheese with a fancy name…Roquefort.
Cheddar is just as good, just cut off the science project & eat!
The critical thing in food prep is “Cross-Contamination”.
You can dice/slice/chop all the meat you want on the board, but just don’t prep the salad right after! Raw meat… to raw vegetables
Meat will get cooked - killing off the bugs. The salad you mixed on the cutting board won’t.