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Post by Black Hand on Mar 4, 2022 16:48:01 GMT -7
Intellectually, I know tattooing is relatively safe. However, the Microbiologist in me screams very loudly whenever I even think about it...
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Post by lenapej on Mar 4, 2022 16:53:12 GMT -7
Thanks guys! Wow Hawkeyes, those are awesome!
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Joe
City-dweller
Posts: 170
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Post by Joe on Mar 4, 2022 17:09:48 GMT -7
Intellectually, I know tattooing is relatively safe. However, the Microbiologist in me screams very loudly whenever I even think about it... Tattooing is regulated, but tattoo ink and pigments are completely unregulated. So, one has no idea nor assurance as to what is being put into their body, only how it is put into the body. Just an FYI, not a judgement on anyone wanting to get a tattoo. To each their own.
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Post by brokennock on Mar 4, 2022 19:26:05 GMT -7
Intellectually, I know tattooing is relatively safe. However, the Microbiologist in me screams very loudly whenever I even think about it... Lol... I feel the same way when I see what most people eat. I'm far more likely to get sick from food at a restaurant or because of some screw up on the part of some part of our food production pipeline than from a reputable tattoo artist. I am pretty fussy about who does my work. Given your career what do you see more people getting sick from? Tattoos or food issues? (Not challenging you, genuinely curious)
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Post by Black Hand on Mar 4, 2022 19:35:27 GMT -7
Can't give you percentages, but we got complaints about food and tattoo/piercing. The problem is that people always assumed the last place they ate made them sick when it could have been something they ate in the last 24-48 hrs. There was no such uncertainty when it came to tattoos or piercings.
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Post by hawkeyes on Mar 5, 2022 7:06:19 GMT -7
I have drawn all my tattoos and also do traditional stick and poke tattoos. Actually just completed a traditional native band on my ring finger last week.
When purchasing supplies it's important to make sure your getting 100% USA made items, that's my opinion.
As someone with allot of ink work done from others and by myself I've had zero issues. Cleanliness is paramount as is sanitation and prepping. Piercings are the same way, I have done all four of my ear piercings myself. I'm OC about both processes and with aftercare as both tattoos and piercings are open wounds till healed correctly.
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Post by Black Hand on Mar 7, 2022 10:58:45 GMT -7
I did all 8 of my ear piercings - keep them clean and use a little antibiotic cream as needed.
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Post by spence on Mar 7, 2022 13:49:09 GMT -7
Be careful out there, boys. I once saw a woman die from tetanus after having her ears pierced. It is not a nice way to go.
Spence
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Post by brokennock on Mar 7, 2022 14:02:44 GMT -7
Be careful out there, boys. I once saw a woman die from tetanus after having her ears pierced. It is not a nice way to go. Spence Not sure any infection is a nice way to go. Anyway,,,,, On a different note Spence. Seeing as we have this section for other interests now, hoping you can make use of it. I'd like to know more about your interest in Japanese cooking. Where it came from, what draws you to it, advise or tips? Any recipes you've made and adapted to game you've taken/fish you've caught yourself? My best friend in elementary school became such because of his dad. Or at least our initial meeting did. He was the new kid in school and looked different,,, looked 100% Japanese,,, even though his mom is Caucasian.... He asked me about my grandfather one day, even knowing my grandpa's name. Turns out that his dad and my grandpa were boys out leaders together,,,, after his dad came here, alone, from Japan at age 16. Japanese food did not enjoy the popularity then that it has now despite "rising sun" t-shirts and karate and "ninja," stuff having a popular fad. But his dad would cook (or not cook, lol) for us and take us to the few Japanese restaurants that were around. Sushi rolls packed for your 6th grade field trip lunches certainly got some strange looks. Anyway, I'd love to read more on your interest in and experiences with Japanese cooking.
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Post by Black Hand on Mar 7, 2022 16:55:12 GMT -7
It's tough to say which is my absolute favorite - Japanese or Thai. A nice platter if Nigiri sushi is truly a beautiful thing and you should see the amount I ate when I was in Rhode Island (I'm almost embarrassed to remember). On the other hand, a Thai spicy garlic Pork is a wondrous thing.
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Post by brokennock on Mar 7, 2022 19:07:09 GMT -7
Yes, agreed Black Hand, I love both, and have personal connections to both. I also prefer nigeri sushi and sashimi to rolls, especially fresh made one at a time sitting right at the sushi bar. But also love beef negamaki and a few other hibachi favorites.
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Post by Black Hand on Mar 8, 2022 5:20:42 GMT -7
There are at least 3 new Thai places that I did not know existed pre-pandemic that I will explore. Sushi is something I usually avoid in MT, but I'm about due so may take a chance.
I make an OK sushi roll, gyoza and have a recipe to make Udon noodles (impossible to find here). Unfortunately, I've not cooked much else Japanese. I'm looking forwards to Spence's posts!
BTW - my father's first overseas duty station was Okinawa and my mother made Japanese food at a class and brought it home. Maybe this was the start of my undoing....?
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Post by spence on Mar 8, 2022 8:55:59 GMT -7
It has been a long time since I started trying Japanese cooking, but as I recall I did so because of the health benefits. I had recently retired and was looking for something to occupy my time. My wife had done most all the cooking for the family for more than 40 years, so I decided it was time for her to retire, too. I enjoy cooking, had done a fair amount of it since I was an adolescent. I had worked for a couple of years as a short-order cook at a restaurant on campus while in college. Starting with a few simple Japanese dishes I gradually took over all the cooking. The goodwife did not complain.
My interest in Japanese cooking is a bit different than most in that it's not centered around sushi, but the ordinary day-to-day cooking for a family at home. The same is true for most of my cooking, I much prefer simple country cooking, honkey soul food. I make sushi, but not nigirizushi, rather inarizushi, chirashizushi and occasionally some sushi roll. I do mostly domburi type dishes, but also kare raisu. okonomiyaki and many kinds of noodle bowls. I also use some Japanese techniques and ingredients to make Japanese inspired dishes no Japanese would recognize. For instance, a favorite is jagaimo to tamanegi, potatoes and onions cooked in a soy sauce based broth, eaten with a nice hot wasabi-mayonnaise dipping sauce.
I find uploading pictures to this site cumbersome and slow, but I'll work on some in a later post.
Spence
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Post by spence on Mar 8, 2022 11:47:52 GMT -7
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Post by Black Hand on Mar 8, 2022 12:23:49 GMT -7
A most excellent and delicious post Sensei!
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