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Old 12-16-2012, 12:00 PM
 
13,783 posts, read 23,010,760 times
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Quote:
Originally Posted by WILWRadio View Post
Is the serving temp of the chili above the point where bacteria will not grow? Keeping it warm is one thing that could lead to contamination since food borne bacteria thrive in a warm environment. But if it is kept at a rather hot temp which I would guess to be at least 160 degrees would likely not only inhibit bacterial growth but also kill it and keep people from getting sick.

If you drop ground beef into boiling water, it rapidly gets to the required temperature >165F very quickly.

Most of the chili parlors in Cincinnati, Milwaukee, etc., keep their chili in crocks around 175F until service.

I really wonder if most of the chili at Gold Star and Skyline is produced in a commissary and delivered frozen to the stores.
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Old 12-16-2012, 12:19 PM
 
Location: Mason, OH
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Originally Posted by jlawrence01 View Post
I really wonder if most of the chili at Gold Star and Skyline is produced in a commissary and delivered frozen to the stores.
I think you can bet on that.
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Old 12-16-2012, 07:21 PM
 
5,661 posts, read 8,805,252 times
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Quote:
Originally Posted by jlawrence01 View Post
If you drop ground beef into boiling water, it rapidly gets to the required temperature >165F very quickly.

Most of the chili parlors in Cincinnati, Milwaukee, etc., keep their chili in crocks around 175F until service.

I really wonder if most of the chili at Gold Star and Skyline is produced in a commissary and delivered frozen to the stores.
That temp will most certainly kill any bacteria that tries to grow on the meat. Good to know. Thanks.
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Old 12-16-2012, 07:46 PM
 
Location: Philaburbia
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Quote:
Originally Posted by kjbrill View Post
BTW my definition of a noodle is a flat sided pasta. Spaghetti is round.
You must not be of Italian heritage.

Quote:
Originally Posted by jlawrence01 View Post
I really wonder if most of the chili at Gold Star and Skyline is produced in a commissary and delivered frozen to the stores.
Oh, yeah.

The Gold Star commissary used to be in Mt. Washington; a friend of mine lived across the street. Some days the aroma was ... not so bad. Other days, it was horrid. Dunno if it's still there.
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Old 12-16-2012, 08:54 PM
 
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Quote:
Originally Posted by Ohiogirl81 View Post
You must not be of Italian heritage.


Oh, yeah.

The Gold Star commissary used to be in Mt. Washington; a friend of mine lived across the street. Some days the aroma was ... not so bad. Other days, it was horrid. Dunno if it's still there.


I think that they moved their commissary down to the Lunken Airport area. AT least that is where there headquarters is now located. (Your friend lived on Salvador Ave.?)

It was there. They closed down that building maybe ten years ago and built a new one on the site of the old Hardees/Burger Chef.

I am so old that I actually remember heading down to Hamburger Heaven for the chili ... back in 1964-65. Food for a family of six for $6-8.
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