What if a Muslim eats pork?
A brief summary of why pork is forbidden(Haraam) in Islam before we dive into the consequences of consuming it.I’m sure a lot of people have come across explanations such as - the Pig is a dirty animal, lives in a dirty habitat, is coprophagous(eats its own excreta), the meat contains high amounts of fat and has a very low shelf life etc etc. but what if one says that if a couple of generations of pigs are bred in a clean hygienic farm, in a controlled environment, constantly monitoring their eating and living habits, will the Muslims then eat the meat of such animals? The answer is a simple no!One must understand this with not just Islam but every other religion that faith and science don’t always have to go hand in hand. The simple answer to the question of why Muslims do not consume pork is - because God says so. It may sound ignorant at first but when you have accepted the core principles and concepts of a particular faith you don’t think twice about the little things. This is the problem with purely basing one’s faith on science and looking for a scientific explanation for everything. Science is not static, it is constantly changing. One thing proved today may be disproved tomorrow. What if a new study now contradicts the previous one which proved your belief in something?. Don’t get me wrong, I am not saying that one must be totally oblivious to science all I am saying is don’t use science to prove any faith all the time. Having said that, if a faith clearly affirms certain scientific facts then well and good.Now going back to the question, What happens if a Muslim consumes Pork/bacon?If eaten by mistake or unknowingly - No Problem.If eaten during times of duress merely for the sake of survival - No problem.If eaten fearing threat to life(at gunpoint if you will) - No problem.If eaten otherwise then it is sinful and one should sincerely repent.The above conclusions are not my personal interpretations but are derived from the Holy Qur’an and the traditions of Prophet Muhammad (pbuh).
I think i overate today.. somebody help or i may vomit it out.?
i am 115 pounds and usually watch what i eat. but today i just got so hungry. so i ate two peices of porkchops, a bit of a waffle, a boston creme dunkin donut, 10 peices of snickers fun size candies, 5 starbursts, and like 7 joly ranchers, ion addition to a bunch of swigs of coca cola and three muffins (those were 160 calories each) now im ful but i feel ashamed. can somebody A: tell me how many calories i ate and B tell me if i overate?
Leftover pork chops good for how long?
3 to 4 days max. So I wouldn't eat it. Best bet is to throw it out. Here is a food storage chart that is very helpful. You can print itout and put on your fridge to use as a reference. http://www.foodsafety.gov/~fsg/f01chart....
What should I make for dinner tomorrow?
Tomorrow night my boyfriend is coming over for dinner, and Im not really sure what to make. He will honestly eat anything. So does anybody have any ideas of what I should cook for him? It needs to be relatively easy because I dont have a whole lot of time, and the ingredients cant be too expensive. Its just gonna be a casual thing, I dont need anything fancy. Any ideas? Help is greatly appreciated.
I microwaved undercooked pork ribs but it was still pinkish, I ate them anyways, now I'm sick, could I die?
I had left over kinda undercooked pork ribs, so i microwaved them. I thought they would be safe because It was hot and idk i thought maybe that killed any bacteria. Idk! It wasn't until after I ate them that I felt really nauseous and bloated and then I remembered a episode from Monsters Inside me. About eating undercooked meat and like parasites and all that stuff. I tried looking up stuff by not much came up and I'm concerned now because i feel like death. Could this be serious? Could I be dying? What if tiny monsters are eating my brain?!
Can you cook pork and chicken together in a slow cooker?
I want to make bbq ribs and bbq chicken while I'm at work tomorrow. Can I throw them both together in a slow cooker and just make sure my husband keeps an eye on them? or should I not mix the two together?
Do you usually have the same things for dinner each night of the week? Like spaghetti on Mondays, meatloaf for Tuesdays, chicken on Wednesdays, etc?
Do you usually have the same things for dinner each night of the week? Like spaghetti on Mondays, meatloaf for Tuesdays, chicken on Wednesdays, etc?Your question made me chuckle from nostalgia, because my answer is no, but I grew up with my parents eating that way.Sunday - regular pasta with red sauce, usually ravioli or lasagna because it’s SundayMonday - roast chicken or pork chopsTuesday - Ziti or rigatoni with Sunday’s sauce (we called it “gravy”)Wednesday - some other meat and potato dish, steak or meatloaf etc., maybe pork chops if we had chicken on MondayThursday - spaghetti with the endless pot of sauce (BTW all pasta dishes had sides of “gravy meat” - meatballs, bracciole, pork neck bones or ribsFriday - depending on the year (before 1984) or the month (Lent), us Italian American Catholics ate mostly pizza or tuna salad on Fridays. If it was on sale my Mom would make some kind of flounder or sole now and then.Other items that would slip in on meat days were chicken livers, baked ham, or leftovers.Today things are very different. I’ve always cooked, but for various reasons, this past year cooking has become a passion. I’ve bookmarked around 300 recipes and have made everything from baked bread to sushi, from Classic French Mussels, to grilled swordfish, and pizza almost once a week. I’ve made dinners that were incredibly awesome and not made them again because I’m on to the next thing. My wife and I do have a regular rotation but it probably takes a month to hit everything that’s on it. Anytime that we have the same meal on the same day is purely a coincidence.
My roommate browned ribs on the BBQ and then is going to cook them tomorrow in the crockpot. He has them in the fridge now. Am I right to be terrified of eating them tomorrow with him? It sounds like a recipe for food poisoning.
Primarily, when trying to prevent food borne illness, caution must be exercised to mak sure food stays sufficiently hot or sufficiently cold. For the home cook, this means that the food is either cooked then consumed shortly thereafter, before pathogens on the surface of the food have a chance to multiply, or cooked then cooled down rapidly.Ribs (assuming you’re talking about pork) are relatively thin in relation to their surface area, therefore they will cool to a low temperature quite rapidly after cooking on the BBQ once placed in the fridge. This is a perfectly safe way to pre-brown ribs for cooking at a later time, and quite common in restaurants where large volumes of protein are cooked daily and sometimes the process is broken up into a multi-day project to prioritize space and equipment.If your concern is that the meat is only par-cooked (i.e. raw in the center), rest assured, the potential harmful bacteria have all been eliminated during the browning process on the BBQ. Food borne pathogens live pretty much exclusively on the surface of whole cuts of meat. They don’t really exist inside the meat (ground meats being the main exception, since the entire mass of the meat has been homogenized). Furthermore, the slow cooker your roommate intends to fire up the following day is designed to heat food rapidly enough that bacteria don’t get a chance to multiply before cooking truly begins.On a somewhat unrelated-to-food safety note, if your roommate has the understanding of browning meat as a separate step from slow-cooking (browning meat is a huge source of pleasant savory flavors and slow cookers don’t brown food), it sounds like they have a fair understanding of cooking as a whole. Food safety being a part of this, I hope you are willing to try your roommate’s ribs because it sounds like they will be quite tasty.