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As soon as you said they were experiencing feelings of euphoria and hallucinations from eating the "high meat", I immediately went "ah, so food poisoning".
@@agghhhhhhhhhh They absolutely do not. It's possible that if you pick but do not dry them, and keep them in a moist and warm environment, they could grow bad microbes, but you would be able to tell if they were off. If they are properly treated, they will not cause food poisoning.
The fact that there is a 13 minute long video attempting to discourage people from eating putrid or rotten raw meat is one of the reason i weep for humanity...
I used to work in a lab that did shelf life testing for the FDA. We would literally let food rot and then culture bacteria from it to establish a product shelf life. I remember i used to be able to tell strains of bacteria by the smell of the culture. Its absolutely insane for someone to smell that stench and think it would make a nice snack.
As mentioned, pseudomonas smells horrible. Strep is another that I can detect. (I told my daughter’s doctor each time she had strep throat), and finally, c.Diff can also be detected by smell. I’m sure there are tons more, but these 3 stand out, to me.
There's a reason why we have an aversion to rotting meat - everything from the smell to the appearance to the taste and texture of it, our brains have been evolutionarily conditioned to be revolted by it, because that's what has kept us alive.
Give me some of that darwinism so I can give it to a few idiots and watch from a distance as I cleanse the gene pool I mean bring them to the hospital.
Indeed, I once got close to a rotten carcass close to the road, never in mi life had felt a so strong mix of repulsion, disgust and fear, the smell hitted me like a hammer and stayed with me hours after the incident, such strong reaction can't be any other thing that hardwired on our genes
@@cesaravegah3787 I remember when I was like 10 or so, me and a bunch of other kids found a grocery bag in the woods. It had some kind of rotten meat in it, someone poked it with a stick and it was *SO* bad. I almost puked, and we all ran away from the stench. I don't understand how anyone could eat something like that, unless they don't have a sense of smell and taste... And also no brain.
I do some of my own fermentation, specifically jalapenos for making hot sauce. And if I see anything fuzzy or smell anything off, I pitch the whole batch.
@@PineappledoesnotbelongonPizza2 a lot of sauce recipes allow for fermented peppers, you know. It's not like the putrid meat, as there's a legitimate process and clear things to look out for to ensure safety
There is a reason why we are disgusted by the smell and look of rotting foods, it's to keep us safe. It boggles my mind that people go out of their way to do this
In tropical countries, meat is rinsed off and then rubbed with turmeric, a natural antiseptic. The reason so much tropical food is highly seasoned is because all those spices are there to prevent food poisoning...mustard also inhibits bacterial growth.
South Korean here. We have SPECIALIZED Kimchi fridges to make sure the fermentation doesn't go awry. The whole matter of fermentation is NOT easy. Do not think you can just pull it off without adequate knowledge and experience, folks.
Unfortunately, if you're not used to fermented foods, you may not be able to differentiate the safe funky smell of fermentation with straight decomposition.
@@tonybayer2546 Sauerkraut, yogurt, tempeh, kefir, kombucha, miso. There are quite a few fermented foods that are eaten all over the world, that typically don't get people sick, as long as they are fermented correctly.
@@cfrost87 I think there's a fine line between that and "high meat." I'm no science expert, but we're made up of animal cells, and whatever is breaking down that meat will do the same things to a person as it would to that meat which is also made up of animal cells. You're probably better off just taking actual drugs to get high than to eat this stuff, these people are nasty for even considering it let alone smelling how nasty it is and still eating it.
@@alkeryn1700 how is servsafe propaganda? As someone who has taken the course (so i could legally handle food at a burger joint), 90+% of it is essentially "don't undercook food, store it right, and here's why" and the rest is even more common sense.
a while back I legit saw a RUclipsr put a calfs brain in a jar and had it just sit out in the sun for a month. He ate it described smell and taYe kept vouching for it. Literally his next video he is in pain, sick, throwing up all that and he blamed the fact he didn't have it sit long enough. . ...at this point its natural selection.
@@maddiebyfaith it was well over a year ago, I've been trying to search it up i have no idea what it was called. Honestly it was well over a year ago probably almost 2 when I was watching meat videos. Im trying. You can find bunch if people cooking them but I'm not finding the one I watched.
My estranged mother once served me and my siblings some bad smelling meat because she thought she could ‘cook the bad bacteria out of it’. I guess she didn’t want it to go to waste. It was coming out both ends the next day. I would have been 8 or 9. For about twenty years after that incident, I couldn’t eat another rissole (I had two that evening and that’s what made me violently ill).
He should be making a video of ridiculing those who attempt to eat putrid meat then. Just roasting these individuals from existence while calling their mothers to ridicule them also for letting their kids become what they eat which would be rotten.
How do you even stomach that without immediately throwing up? 🤢 I don't think any high is worth the experience of eating rotten meat, let alone the risk of having eggs laid in your brain...
Besides, the chance of such eggs doesn't seem to be very low, in other words seems pretty high, at minimum. Brew even made a vid about someone eating uncooked (or improperly cooked) pork, and that one male doctor also made 1 or 2.
me before watching this video: "oh i wonder what kind of recipe it is, is it really that bad?" me after watching this video: "i don't want to live on this planet anymore"
A note about dry-aged meat: in addition to what's mentioned, many dry-aged meats do actually involve molding the meat. However, they use thick slabs of meat and dry it out over a very long period. About an inch or more of meat is cut off of the slab before they get a finished product. This allows the mold and other factors to flavor or change the meat, without actually exposing the part you eat to dangerous contaminants. These methods are quite costly though, so are much rarer these days and produce premium products with high price tags.
that’s similar to how you can still eat a cheese wheal even though the outside gets moldy because you can cut down below the mold to get at aged cheese which is also one of the foods that often involves mold.
Me who has actually undergone food safety education: *duh obviously* Also me: *sweating nervously about every single cut of beef, pork, lamb, fish/seafood, chicken, duck, quail, and alligator I’ve ever cooked or eaten in my entire life*
I remember once finding an ill pigeon on the sidewalk so I scooped him up, brought him home, got him fed and watered and put in a warm, dark place for recovery, then investigated his symptoms a lot more thoroughly and discovered he had E Coli and was too far gone to save. Had to euthanize him to prevent the longer more painful death he would have had otherwise. :( But the scariest part about it is I had found him right next to a neighbor's chicken coop that I know the neighbor's use for eggs and meat. I didn't know what neighbor owned the chickens ( it was kinda located in the cneter of their apartment complex ) so I just left a note on the coop about the E Coli pigeon and within a few days, there was no more chickens there.. Turns out the entire flock had E Coli and thats where the pigeon got it from, because they shared food. While it was unfortunate for the birds, that pigeon ended up saving people from a potential e coli risk especially as eggs are often eaten without being cooked all the way through
Poor Pigeon you should have left it. Everyone has Ecoli in their bodies - especially birds! it has a function. You can test positive for E-coli and be perfectly healthy - it's a correlation. Don't blame the fireman because they at the scene of the crime.
@@theboraxbandit9563 W-what? Yes, you may have e. coli in your gut. That does not mean you can't get bad e. coli, and that does not mean everything is fine. That bird was dying because of e. coli. I don't think you know how bacteria works...
@@the_Overture I know exactly how bacteria works. They have a function and blaming bacteria is like blaming the fireman for turning up at a fire. For example most people who are ill have blood tests and they see that they have tested positive for ecoli 0153 or whatever strain and so they blame that bacteria - but correlation does not imply causation. There are examples of very healthy people who have the same tests and the doctors are shocked because they are not ill but intensely healthy. The thing is most healthy people don't get tested for these bacteria with their doctors which perpetuates the illusion. The system operates under the germ theory of disease and in my own study and experience this theory is false. I eat nothing but raw animal foods milk, meat and eggs and I never have any problems. I let raw meat rot in jars for 6 months+ which are full of ecoli, salmonella, listeria etc and It makes me feel wonderful. Bacteria are the clean up crew of the body, they have function and they are not here to harm you. Your body is comprised of bacteria and the more sterile your environment and food the worse your microbiome. I suggest if you actually want to understand this perspective a little better you look up the history of "germ theory vs terrain theory" as the penny may drop for you as it did for me.
@@theboraxbandit9563 finally I found someone who isn't a sheep I also let meat ferment 6+ months and up to a year and the amount of energy I get from each bite is unexplainable the smell I have gotten used to and it's slowly starting to taste better than the first time
This sounds like something that would have started on 4chan or something. I remember trolls telling people how to make "crystals" but the recipe really produced deadly gas.
It does sound like it and they would do that kind of thing. Eating rotten meat predates that, dating back many decades, along with other extremist diet fads back in the latter half of the last century. However, the current increase in interest, and the "high" part tagged onto it, does seem linked to social media, growing out of extreme paleo, carnivore, and similar diet fads. I don't think Tufano started it, but he may have sparked the current fad.
I had salmonella after eating Thanksgiving turkey one year. I was so sick I couldn't keep anything down and we resorted to freezing Gatorade so I could slowly take it in and get some electrolytes after my doctor suggested it. This is what happens when you have an uncle who insists on deep frying the turkey lol
@@oddds deep frying can be super unreliable for getting an even temperature in your poultry. I don't know what happened that year but I'm guessing either the bird was too cold or the oil wasn't hot enough. It was 19 years ago so it's pretty hard to remember, especially through the delirium of food poison. If my aunt deep fried the bird it'd be done correctly I guess 🤷🏼♀️ or the garage would have burned down, I dunno. She usually wants it oven cooked because food born illnesses exist in the first place.
@@oddds Improper roasting or deep frying a turkey (such as cooking the turkey without thawing it fully, or cooking it with the cavity filled with stuffing) won't cook the insides of large birds before the outside is done. So it can *look* done, but not be done, at least not inside (and/or the not-quite-hot-enough stuffing will be full of undercooked turkey juices that have dripped into it).
@@oddds Cooks the outside super fast and leaves the inside raw. It takes serious skill to actually fry a turkey without problems. At least the uncle didn't cause an explosion, cus that is also a thing.
When I lived in Pakistan I would get food poisoning every other week. I was very careful about food safety but whenever I had to eat out of the house, there was no way to guarantee that the food was not rotten and the water used was not from the sewer. I would have to go to the ER all the time and eat a bland diet with antibiotics. I lost a lot of weight and developed health issues, and the frequent antibiotic treatments messed up my gut microbiome. Even a year later I still feel some of the effects.
Teddy Roosevelt and Upton Sinclair went to great pains to make sure people didnt unknowingly eat rotten meat back in 1906. The most disappointing thing is the these people are aware and doing it willingly
Yes, Upton Sinclair went to great pains to fabricate fictional events in his work. Food safety *is* important, but if the truth isn't good enough, you're just as bad as the evils you're fighting.
As long as there are people and poor education system, Darwin Awards will remain. Is that good or bad? Well, for areas with no conflict or wars, maybe this is how the world continue the process of elimination. As long as these youtubers are only making non-minors do it, sure. And parent's who can't keep their kids from following them, well maybe there is an argument for them to be given an award too.
Makes me glad I threw out my college roommates milk carton that he was attempting to make “yogurt” in, in spite of their protests. It was my fridge in the first place, and letting milk spoil is not how you get yogurt!
Fermentation is basically a kind of "good rottinnes". The difference is that the bacteria growth in fermentation are good for you. But don't worry. The smell of a really rotten stuf that is damaging for the human body is unmistakable and will repulse and make you throw up almost immediately.
The Inuit are also known for their fermented meats, especially those of many species of seal and walrus. Fermenting whole seal carcasses with the entrails inside, walrus fermented that it tastes like blue cheese, fermented seal stomachs stuffed with seal blubber called Iginneq....and much more.
@@rautamiekka Well yeah you wouldn't really hear about him if you're quite young or have never really gotten into stand up comedy since he died over 14 years ago. Amazing comedian but had a lot of hot takes at the time that actually became more of a prediction of the future.
@@lanoche I were 17, maybe almost 18, back then and foreign SUC wasn't (I think it still ain't) on TV or radio (or anywhere really), and SUC never was my thing, so that's no wonder.
So happy to see others think the exact same thing as we do... It's really a sad happening - they don't make people like they used to when I was growing up - with common sense & common decency.
I’m not shocked. Millions believe a guy was resurrected from the dead. Millions believe a prophet flew to heaven on a winged horse. I work with a lieutenant who believes in Bigfoot and believes people who don’t are idiots.
I have struggled with substance abuse my whole life. I have a borderline obsession with experiencing altered states of consciousness and seeing how different chemicals effect the mind and perception. That being said… I don’t think even I would EVER try high meat. Jesus Christ.
Bro right. Like before I got OK as long as I could smoke it and I could prove what it was, game on. This is biology. Not chemistry. One of those is controllable.
Yep. I just accidentally ate spoiled fish. It was deep fried and kinda gave bit funky smell and peppery taste. I thought was a bit weird but still ate it because it was the only food available and I was super hungry. After about 20 minutes and I felt hot, I can hear my heart beating, face is flushed and lips numb. Turns out I had Scombroid poisoning. Anyway, the point is DO NOT EAT weird-smelling/tasting food.
As a practicing doctor, this phenomenon saddens me a lot. I mean, anything rotten is never good to be eaten. Why did those people risk their lives just to follow the trend? I even tried so far as to look from their perspective, but I still cannot understand the real reason why they did that. Ugh...
@@pjgppjgp one side is safe to eat and we've known and perfected it for literal millenia and the other side kills you. they're just very different coins that look similar from the outside, and only people whose brains clearly are stuck in the days before our ape ancestors even discovered fire wouldn't understand the difference upon even a mm closer inspection.
Use your head, people. Wouldn't it be safer to just buy regular drugs anyway? I'm in my 70s and I can still find cannabis pretty easily. Heck, you can even buy certain types of THC legally now in most states. I got a THC0 pen on me right now.
It's unbelievable to me how the internet has prompted people to take shortcuts to EVERYTHING. Fermentation is a controlled chemical process that takes time to learn and do safely. The fermented dishes we eat today have been refined over centuries. Same with dry aging and curing. But no, just let meat rot in a jar. That's all it is. FFS. 🙄
The "high" them or their body. Or the story about sled dogs having more energy is because the body goes into fight or flight mode. But fight the food down or flight it food out of the stomach. If you are starving and have nothing else for a protein source your body can and will try to aquire this through any means. Starvation is no joke, the only problem is this is purposely making rotten food
I've been fermenting foods for decades, and there are some meat ferments, but they are NOT the same as dumping meat in a jar and just leaving it there. That is NOT how you properly ferment meat. Truly, if you don't have a background of successfully fermenting vegetables, fruits, yogurt, etc... you should not even attempt meat ferments. Not all ferments are easy, beginner level. The internet just farms stupidity sometimes. This is an excellent video and I hope everyone watches it all the way through.
My toxic/healthy trait is ditching anything that smells even slightly off when it comes to food. If I get even the slightest tinge of anything suspicious, i immediately discard it. Would rather discard some okay food than risk food poisoning and suffering for days.
Same with me, especially milk stuff. After three days in the fridge I start to get paranoid and if I catch even a whiff of sourness in the smell I toss everything in the trash.
Good move, ate 1/4 of a freshly delivered pizza and noticed the ham slices were slightly raw... A few days of strong stomach pain and 2 harmful intestine bacteria later im atleast alive :^)
Fun fact: most people have genetic and developed semi immunity to a lot of local bacteria parasites and fungus in low doses but if you leave it all in a jar to fester that ain’t gon do nothing good
@@xanderliptak No, it means you'll be fine unless you eat so much that your immune system can't catch up. If we were all susceptible, we would be like AIDS patients. Please give our immune system the rep it deserves.
@@Just_a_Goth sounds like someone hasn't started microdosing anthrax. It's gonna be real embarassing when anthrax bombs start going off and I'm the only one able to walk outside due to my build up immunity.
@@efo19wire it will if it's meat contaminated by toxins like low quality pork or eggs but that's not because it has be aged its because of the impurities.
The fact that anyone can have the nerve to eat something so nasty like this despite the awful smell and taste is just mind-blowing, especially since the consequences are so miserable and deadly. If anything, let's challenge our selves to take more measures to prevents food spoilage in the first place and that way we can prevent unnecessary food waste.
Fun fact about the casu marzu, which literally means "rotten cheese." Not only is made by expert sardinian farmers, it's also banned from consumption in all of Italy. It can't be sold or taken abroad. If you try to take it to the airport they WILL arrest you. And in the worst cases they give you a charge for smuggling. So yeah, don't eat rotten things.
I looked it up to make sure, thought it was the one with maggots, or as Google put it, insect larvae. I wondered if this was the cheese I saw on Andrew Zimmern's (sp) travel show years ago. Thanks
@@randomer_8053 I’ve heard that some Sardinians worked with researchers to create a safer method of preparing the cheese, though I don’t know the specifics. Either way, it’s apparently this super soft cheese that is highly valued by native Sardinians because of their history and culture. Pastoral life and sheep farming is a huge element of their lives, with many still relying on it today. So they are very protective of the cheese because they’ve been making it from sheep’s milk for years.
My 2 week old infant had botulism from an unknown source. But I believe it was from formula that wasn't sealed correctly. She was frozen in the ICU for over a week. It's the most frightening thing. What's worse is they didn't know what it was for 3 days. The medicine was one dose and had to be flown from California to my eastern state and was approximately 100 thousand dollars. Please be safe with foods!
If I remember well honey can also cause botulism to babies too, so check out if you child had any access to honey before the incident, just in case. Honey shouldn't be gived to babies until 6 or 8 months old when their stomach is much more developed at this point.
My mom's infamous "gray chicken" would like to have a word with this video ...I honestly don't know how me and my siblings survived a week of 'making due' with dinners made of the years-old chicken in the back of the freezer that had the consistency of cheese curds and the flavor of white paint
@@specialopsdave extreme forms of freezer burn can allow too much oxygen into the food, which can oxidise. This is safe, but can cause some mild unpleasant symptoms. For example fats and oils can go rancid, which would prevent you from digesting them in some cases.
SHOUT OUT TO FOOD SERVICE PEOPLE!! Food safety is not a joke, but they get paid like it is. A lot goes on behind the scenes to ensure the food they make is safe to eat. Tip your waitress!
@@Ok-um5ho I've worked as both a cook and food server. The people who serve food and wait tables also need to go through a food safety course in proper establishments. It's not as simple as "pick up plate, give food to customer." There is a proper method of picking up plates, flatware, etc., to prevent contamination. Also, learning the correct way to wash hands and pouring water so that it doesn't touch the lip of the drinking glass. Basically, food safety is required throughout the entire process, so pay all the food staff properly.
@@stephaniet1389 I still think the cooks deserve the tip way more. Waiters tend to be very entitled to them when they objectively do less, in my opinion.
@@youwhat. Cooks are already paid a proper wage and are required by law to be paid at least the federal minimum wage. Wait staff only get paid $2.13 per hour in the US. Wait staff NEED tips to reach a reasonable wage unlike the cooks. Is it fair? No, but that's how the outdated laws work in the US.
@@stephaniet1389 Actually, everytime it has been tried to be changed, the waiters themselves don't want it changed because they make more from tips than from a regular wage. Hence, I still think it's entitlement.
And while we're on the subject of confusing things that can harm you, I feel now is a good time to mention knives. NEVER stick one in your heart! It's a BAD thing!!!
@@MrSonstar I mean if you had a sword impaled impaled you, and it hurt when it was first impaled in you, and then you moved it around, don't you think it would hurt?
My mom was ultra clean when cooking as I was growing up. Cooking chicken meant washing hands like 20 times. She made sure everything she prepared was perfect. I have those same habits now. I think younger generations just don't have all that stuff taught to them these days. Families don't cook as much, and a lot of lessons just don't get passed down.
There is a kind of highly stinky meat that's been fermented, and is traditional... It's called surströmming. Fermented herring, in a can. It reeks something awful, but apparently some people like it(my dad included). A Swedish "delicacy". It's also heavily salted.
I had something like that in Sweden. It's gross smelling but not dangerous. Source: tons of people have eaten it for hundreds of years and not died. The taste is ok.
@@AzathothTheGreat exactly, when I make Chinese equivalent of sauerkraut, there is specific steps to avoid contamination and making sure fermentation was successful (washing container and utensils with soapy water and sterilize via boiling, the amount of salt, temperature, etc.).
if you really want to try safe and good fermented meat, try winter salami (or other types of salami). Winter salami is fermented with lactobacillus, and also has a protective mold on its outside. (The mold is not for eating, or flavour, but originally for preventing toxic molds from colonising the surface)
My worst experience was eating over at a friend's place, they had old left over from another party WEEKS ago and reheated it after it being in the freezer a second or third time. The savoury beef tasted sour, the sweet cake tasted sour and not to mention they even kept the soups which tasted bitter. I went to hospital after projectile vomitting and having diarrhea all the way home in the car. Never again did I eat anything at theirs again.
If your nose is offended how do you think the rest of your body will feel/react? I have denied dinner and snacks because food poisoning is hard to get over. It's okay to say no or leave because it's not worth anyone's feelings if you will be in the hospital or worse.
This gives me the same vibe as when teenagers on TikTok we're downing things of nutmeg because it's a hallucinogen and then ending up in the hospital because they didn't look into how much you can take before it's dangerous
I'm not into hallucinogens because losing my grasp on reality is one of my worst fears. But if I ever wanted to try that, I'd rather eat some weird mushrooms than eating rotten meat and getting brain worms🤮
To be fair, eating rot is a pretty low safety bar...I'm pretty sure just straight up eating regular raw meat would be safer, and that already stands a good chance of messing you up...
Probably want the chance to possibly feel good, but also don’t want people to think they’re drug addicts or something. Thinking it’s like the “cleaner” version of getting high
I'm pretty sure that a plane ticket to Amsterdam and a week-long hotel reservation are cheaper than your hospital/funeral bills would be after eating meat humanity has spent literal ages avoiding.
I had to learn the hard way that chicken and beef just have a smell. The first time I actually cooked with both chicken or beef, I'm literally thought they had already gone bad because quite frankly people kept telling me "they don't have a smell. They don't have a smell" Yeah no everything has a smell
And just when I thought that my faith in what ever was left of humanity could not possibly get any lower, I see this. A 13 minute long video, explaining why if its rotten you shouldn't eat it! There are things in life that just simply put, not need to be said! And yet here we are.
It does show our devolution as the inversion of the truth is often accepted by the collective. Such as the ridiculous idea that rotten raw meat is harmful to us. There's a strong reason why everyone who eats it is healthy and reports feelings of a high mood and well being. Bacteria is your friend. The medical and food industry is not.
Unfortunately those bacteria are often linked to vegetables being contaminated, not meat. This isn't to say eating raw meat is safer, or that eating rotten meat is good for you either. At all.
I'm pretty sure I got salmonella from that outbreak because I ate a Subway sandwich with red onions on it during the dates the CDC listed. Worst experience of my life. And I know it's not their fault, but I don't think I'll eat at Subway anymore 🤢
Glad to see Grill and Chill starting to take an active role in episodes again! Honestly, I'm hoping for more On The Hill episodes! But great video as always Brew, very informative on why natural selection is the hip new trend.
ACKSHUALLY, recent studies have shown lactic acid isn’t the thing that makes our muscles sore after exercise, unlike what our high school teachers taught us. The other thing about dry aged steak is that it’s hung from the ceiling from hooks so that all the moisture flows down and out instead of just letting the meat stew in its juices. It’s why towels left on the floor get mildewy while towels hung on a hook or a rack get dry.
I enjoy fermenting stuff, so when I first heard high meat described I thought it sounded like a great idea and looked up recipes, fully intending to make some. Once I saw the recipes, I didn't do that. Everything you learn about how to be good at fermenting food, high meat isn't. The more you know about really making cultured food, the more obvious it is that high meat is an awful, awful idea.
"huh this kind of fermented meat sounds cool, I'm sure it'll be safe and create some cool new flavours like salami or dry aging" *one google search later* "wait... you mean you just.... let it rot and decompose...?"
@@teucer915 I've not done much fermenting with meat and stuff, but I've made tons of pickles, chutneys and the like from vegetables I've grown. I just can't understand what the thought process is behind "yea I'll eat this rotten meat"
@@BigShrimpin_ the only pickled meats I've done have been with vinegar rather than cultured, but I've done a number of vegetables as well as many forms of alcohol. I've enjoyed eating professionally-made sausages that have a culture on them. None of these involve just letting things rot!
I'm making a mushoom bed... Even with using pasturized substrate, boiling water, and over seeding the bed with mycelium... Still have to monitor and dab any green spots with rubbing alcohol. 'bad' stuff is in the air. All it takes is one spore or speck of dust to grow a competing colony in whatever you're doing.
I've made spruce tip syrup before, which does involve leaving the spruce tips out in the sun for several months(along with sugar), but this sounds like an extremely dangerous way to waste perfectly good food
Yeah, if its a syrup then that would mean there's quite a bit of sugar. Which, like curing, would limit bacterial growth pretty heavily. Honey is like that, the sheer amount of sugar limits available water for bacteria, so only fungus can really grow on it and that needs oxygen.
@@sathra4036 Yeah, it's 50/50 for sugar and spruce tips, plus you do heat it up after the wait, certainly safer than just... leaving raw, unrefrigerated meat in a jar
@@reptilianstudios8994 At room temperature as well. All the fermented meat products I know of that don't involve heating use fairly large amounts of salt, low oxygen conditions or low temperatures. Or a combination of the above. Including burying them on a beach.
About raw pork, as it is mentioned here: The safety to eat highly depends on the food and safety standards of where you live. Here (Germany), Mett is a popular raw pork dish, but it only can be sold as such after intensive testing for any traces of danger. So, while it is true that you should be careful about raw pork, it is safe to eat AS LONG AS it is sourced under strict and governmental approved safety guidelines and is specifically sold to be eaten raw (and within the day of purchase, so that the tested safety of it is not compromised)
@@destroyerarmor It's safe enough that you can't even call it gambling. A friend of mine(she works at the university in bacteria research) tested various store brought foods. The results: In Yogurt is exactly what should be there -> Lacto bacteria. Salad in plastic bags had Lacto bacteria and E.Coli one is harmles, the other not so much(but probably from natural fertilizer?) so always wash your vegetables and fruit before eating. Im the raw meat (minced pork and fish) was nothing, which was a suprise, because normally you learn to handle it carefully and cook it right. And Mett has an even higher quality control because it is specifically meant to be eaten raw. Also germany is a pretty "clean" country, so we have little to none immunity to bacteria in food (ofc. People are different). Fresh raw milk as an example has no bad bacteria in it but some people still get tummy aches because they are simply not used to these kinds of bacteria. With the no-bacteria rule for Mett even this "immunity" will be no problem with foreigners. So "Mettbrötchen" from germany are safe. Tbh I don't eat them because it looks bad and the texture, just no. (For anyone who read this far a little "Fun" Fact (it's gross if you want to keep your inmocence stop now): if the McDonalds Ice Cream Machine works you have mold and multi-resistant germs as a nice topping.
@S T a quick google search tells me Mettbrötchen is somewhat like steak tartare except with pork? Is that right? If it is, now I kinda want to try it. (I really love steak tartare, but of course I make sure the place I get it looks clean and good, be it restaurant or butcher.)
Good god the intro made my face permanently scrunch up for like the next three minutes, LOL It does a phenomenal job of setting up the topic and allowing you to visualize what these people are doing 👌
I remember getting ecoli as a kid during the Jack in the Box outbreak. I threw up really hard for 15 minutes, blacked out, and didn't wake up till the next morning. Ahh childhood memories...
@@gerdsfargen6687 Nope. I think I was 10 at the time and we were in the process of moving to another city. Didn't find out what made me sick until a decade later when they talked about it on the local news and the dates and location matched up. Any evidence was long since gone.
Gonna take an educated guess before we get further in. I hear “paralyzed”, then see jar and think botulin toxin, then I hear “floating blue gray mass” and my guess is definitely now botulism.
I first learned about High Meat about 15 years ago from 'Wife Swap' where one episode had a family that kept it in jars and ate it ALL THE TIME; because the wife who'd been assigned to and living there was adamant about not eating it, she was sent by producers to an 'expert' who said it was PERFECTLY SAFE!? She did give in and try one bite - foolishly I believe - and tried not to gag. Still, unless I was starving, if never eat that.
There's also the process of using citric acid to 'cook' fish or shrimp for ceviche. We also have the processes for lutefisk and surströmming. The latter of which, if not enough salt is used WILL go bad.
Never heard of this until today but as an aspiring cook myself, learning that people actually do this to their food made me feel a deep feeling of, something, I don't know what but it was something relevant to loathing and nausea
That you think a maybe 3-4% of the population doing that would have you doubting the survival of the other 96-97% shows exactly how you feel about homosapiens in general. Which is totally understandable because my faith in humanity was that low at one point.
I wish you had addressed more the science of the 'feel good / high" aspect of the trend. I already know not to eat rotten meat but I am curious about the process of what is happening to cause some folks to claim it gets you high.
For what it’s worth, most substances that produce a ‘high’ or hallucinogenic effect are basically poisons and the high you experience is the effect of the poison on your brain. Alcohol is one of these substances.
To be fair, in the past, water is unsafe, and the only way to make them safe was to make an alcoholic beverage. Today, we have an access to clean water.
@@xwtek3505 it was more that the alcoholic beverage wouldn't ferment properly in dirty water, and it kept really well thanks to most alcoholic beverages being well sealed (the alcohol itself as most know also serves as an anti bacterial agent)
3:47 You cannot avoid botulism with cooking if your food is already infected with that bacteria (typical in canned food and sausages) because the main danger is a toxin in the bacteria, which stays in the food. And that makes botulism even more dangerous that if you are that unfortunate that you ate something with living bacteria, their toxin hits your organs after your immun system kills them off :( This high meat concept is disgusting and even listening to it maked me nauseous. :S
I think there is a temperature point that does break down the toxin, making the food safe, but it is very much something to keep in mind when working with foods that pose a risk of it.
That's also why you should never buy dented or swollen cans of food. Botulism can exist in anaerobic conditions (lack of oxygen). If a can is swollen it may be swollen from the gases built up by the botulism. It's the toxin that kills.
@@scottjohnson5415 yeah, if I remember correctly, the botulinum bacteria don't make the toxin until it's in a low oxygen environment so it's hard to tell if anything is wrong especially with home canned foods. Another thing unrelated that I need to say is uncooked flour is just as bad as raw meat, so wash your hands after handling it and if you want to eat cookie dough, bake the flour for a while before using it in the recipe. People have died from Ecoli in flour.
Them: People have eaten this for hundreds of years Me: I'm not going to take cooking advice from people who had a lifespan of about 30 years and a child mortality rate of about 50%
Average lifespans of 30 years are rare, even in the prehistoric era. Certainly in Europe it has been around 40-60 years. But that's usually taken from grave studies which usually don't factor out child mortality (mostly because ageing skeletal remains is hard). But if you just look at the numbers for 5 years and up, the average is much higher, although it varies by period and country.
Their life expectancy was that low in huge part because of the child mortality, it's not like they died of old age at 30. They could expect to grow old after they survived childhood as long as they got lucky enough to never get seriously ill
Mortality rates have little to do with food preservation techniques proven to work, and more to do what other horrors are in the environment around them, level of available medical care, and sources of safe nutrition and safe drinking water.
Well also, salting and/or prompt drying was a preservation method. Even the proverbial caveman generally knew the difference between fit to eat and not fit to eat.
@@SeekingTheLoveThatGodMeans7648 Raw meat could be stored in a frozen cache under stones, or a bit later, subterranean cellars dug while permafrost was melted and the ground not so hard it couldn't be penetrated by digging. Meat would keep all winter, or if you knew what you were doing and created a place that stayed frozen all year, indefinitely. Without knowing stuff like this, survival on the arid loess steppes or the tundra would have been impossible....any place where huge game grew wouldn't matter if you couldn't freeze or preserve the majority of it, and you can't make a steak with preserved jerky meat.
It never ceases to amaze me what people will do. I am not even shocked at this point. Eating raw meat. Genius. Literally spent hundreds of years trying not to get food poisoning, and now people are trying to get it.
My problem isn't eating rotten food, it's not being able to tell if food is rotten or not. I smell some foods people claim are completely fresh but they don't smell right to me, or sometimes I eat something and all of the sudden it's bitter. I throw out food sometimes but I feel horrible for it.
Maybe it could be something with the state of your body that makes you taste the wrong thing. Or maybe you are actually right its spoiled and just not everyone is equally sensitive to it. Not long ago I noticed that the ham slices we had for lunch at work was spoiled, I was the first one to point it out but some had even eaten it without noticing. I could both smell it was wrong, and see there was a tiny sticky layer on top of it. Either way you shouldn't have to eat something that disgusts you
I have a real bad issue where I just can't identify food that's gone off. It's not even that I'm unable to smell or taste it, my brain just won't accept that it's actually off until I've eaten a few bites. I also really like durian and other foods with "off putting" smells, so maybe that explains the lack of processing there.
Do you also eat stinky tofu and natto? I understand that they're popular but they are just too smelly for me to even want to try. Not to mention natto is slimy
You can still safely smoke foods, it depends the methods that you are talking about. If you are using it as a replacement for a BBQ, watching temp and cooking for longer to reach internal temperatures, it's also generally safe.
My first thought was maybe this "euphoric feeling" is a coping mechanism the brain uses to make your death a little bit easier on you... I am very worried about our future...
Lol I was watching this when I was already falling asleep and I zoned out for I don't know how long but the part where he says "Nooooooo", snapped me out of my daze.
11:25 You also have Polish tripe soup - made of fermented guts of animals, mostly their livers. It stays around since XVIth Century. But this guts were not only carefully fermented, they are also even boiled, so there's no way you can get infection from it.
I know someone that got ergot poisoning, thinking that it would convert to LSD. They used mould from food. They failed to fully research the relationship.
If someone does want to get into fermenting their own VEGETABLES, it is relatively simple to make traditional sauerkraut. It still involves disinfecting jars, making a brine with proper salinity (which has been Boiled and left to cool in sanitary conditions), and using adequate liquid to cover the shredded and bruised cabbage. Cabbage is so easy to properly ferment, by comparison to other vegetables I have done (I'm an avid fermenter and have done jalapenos, bell peppers, onions, kale, mustard greens, broccoli, radishes, carrots [these are the toughest on my list], asparagus, cucumbers, zucchini, watermelon rind, green apples, and I also brew my own kombucha and make juniper berry wine). It's so easy if you follow the protocols that I often use sauerkraut juice as a lacto-fermentation starter liquid for other, more difficult ferments (CARROTS!). The big thing here is that all of these ferment at wildly different rates...with sauerkraut, in ideal conditions, sometimes taking as long as 6 weeks if you like it properly sour, and if you ferment in an environment that floats around 80F+, it might only take three days...but the sauerkraut, while safe to eat (barring discoloration or mold signs), will lose much of its crispness. I definitely wish that general food-safety, nutrition, general food preservation, and lactofermentation were required subjects to learn in early high school or late middle school.
I suspect "high meet" is this generation's version of jenkem, except that unlike jenkem, people are actually doing it, rather than kids merely joking about an urban legend in the playground.
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Your videos are very entertaining!
Almost first.
8th? You mean 2nd?
DEATH BY STEAK ➡️🥩
redbull didn’t give me wing :(
As soon as you said they were experiencing feelings of euphoria and hallucinations from eating the "high meat", I immediately went "ah, so food poisoning".
Yeah same
Ah, so they’re walking up Jacob’s ladder.
Food poisoning can do that? This explains a lot
@@DaezdnK iirc psychedelic mushrooms also induce food poisoning effects
@@agghhhhhhhhhh They absolutely do not.
It's possible that if you pick but do not dry them, and keep them in a moist and warm environment, they could grow bad microbes, but you would be able to tell if they were off. If they are properly treated, they will not cause food poisoning.
The fact that there is a 13 minute long video attempting to discourage people from eating putrid or rotten raw meat is one of the reason i weep for humanity...
People are actually falling for it dude, search it on net and you'll see. It's sad :(
The stupidity of some people is truly astounding.
Tide pods...
@@daphenomenalz4100 natural selection takes its course
I've spoken directly to one of the people who started this, and yes, they are crazy.
NEVER EATING FOOD THAT SMELLS OFF.
Our ancestors knew this, the ones who didn't died quickly.
Covid19 is now the next great natural selection event our descendants will be pro science
Qjtv
You’re overly optimistic.
Reaches are fixing to be on top,
We won’t have descendants.
Now THAT is science 😁
I remembered when I was in school, we tried this test where some people tasted something sour and others didn't, I forgot what it was called 🤔
As should our contemporaries. Please, do not undo natural selection.
🤣🤣🤣🤣
I used to work in a lab that did shelf life testing for the FDA. We would literally let food rot and then culture bacteria from it to establish a product shelf life. I remember i used to be able to tell strains of bacteria by the smell of the culture. Its absolutely insane for someone to smell that stench and think it would make a nice snack.
Pseudomonas is absolutely horrific
that's the thing, they dont eat it for the taste, they eat it for the "sensation". and no i dont get it either. nor do i want to.
@@hunterno7704 that's a memory I worked had to suppress, thanks for reminding me lol. Love you pfp btw
Awh, thanks, haha. E. Coli has to take the cake for me for "weird smell that I can identify years after not being in the lab" @@benphish
As mentioned, pseudomonas smells horrible. Strep is another that I can detect. (I told my daughter’s doctor each time she had strep throat), and finally, c.Diff can also be detected by smell. I’m sure there are tons more, but these 3 stand out, to me.
There's a reason why we have an aversion to rotting meat - everything from the smell to the appearance to the taste and texture of it, our brains have been evolutionarily conditioned to be revolted by it, because that's what has kept us alive.
Give me some of that darwinism so I can give it to a few idiots and watch from a distance as I cleanse the gene pool I mean bring them to the hospital.
It's unfortunate we are now deconditioning our brains to be revolted by it.
Indeed, I once got close to a rotten carcass close to the road, never in mi life had felt a so strong mix of repulsion, disgust and fear, the smell hitted me like a hammer and stayed with me hours after the incident, such strong reaction can't be any other thing that hardwired on our genes
@@cesaravegah3787 I remember when I was like 10 or so, me and a bunch of other kids found a grocery bag in the woods. It had some kind of rotten meat in it, someone poked it with a stick and it was *SO* bad. I almost puked, and we all ran away from the stench.
I don't understand how anyone could eat something like that, unless they don't have a sense of smell and taste... And also no brain.
Next thing you know, tiktokers are gonna push the eat like a Klingon trend and people will start eating live stuff 😂😂
I do some of my own fermentation, specifically jalapenos for making hot sauce. And if I see anything fuzzy or smell anything off, I pitch the whole batch.
Just cook it bro, geez...
@@PineappledoesnotbelongonPizza2 cooked foods taste different than fermented foods, maybe he just likes it more that way
@@PineappledoesnotbelongonPizza2 a lot of sauce recipes allow for fermented peppers, you know. It's not like the putrid meat, as there's a legitimate process and clear things to look out for to ensure safety
@@PineappledoesnotbelongonPizza2 Cheese, chocolate and alcohol are also fermented.
I ferment sour dough. Same.
There is a reason why we are disgusted by the smell and look of rotting foods, it's to keep us safe. It boggles my mind that people go out of their way to do this
De-evolution.
How they eat it at all. I would puke by just the sight off rotten meat 🤢
@@LavaLiveLava2 this is what happens when there is no competition for a species
Covid lose smell so more likely eat bad food
Well, we‘ve sort of trained ourselves to eat things that shouldn’t be edible by sight or smell. Like Roquefort cheese.
In tropical countries, meat is rinsed off and then rubbed with turmeric, a natural antiseptic. The reason so much tropical food is highly seasoned is because all those spices are there to prevent food poisoning...mustard also inhibits bacterial growth.
South Korean here.
We have SPECIALIZED Kimchi fridges to make sure the fermentation doesn't go awry. The whole matter of fermentation is NOT easy. Do not think you can just pull it off without adequate knowledge and experience, folks.
Unfortunately, if you're not used to fermented foods, you may not be able to differentiate the safe funky smell of fermentation with straight decomposition.
I'll just continue to cook my food like a normal human being, and throw it out when it goes bad.
@@tonybayer2546 Sauerkraut, yogurt, tempeh, kefir, kombucha, miso. There are quite a few fermented foods that are eaten all over the world, that typically don't get people sick, as long as they are fermented correctly.
@@cfrost87 I think there's a fine line between that and "high meat." I'm no science expert, but we're made up of animal cells, and whatever is breaking down that meat will do the same things to a person as it would to that meat which is also made up of animal cells. You're probably better off just taking actual drugs to get high than to eat this stuff, these people are nasty for even considering it let alone smelling how nasty it is and still eating it.
@@tonybayer2546 I do eat yogurt, and the like, but wouldn't eat high meat.
As a chef… I firmly believe EVERYONE MUST take a servsafe food safety class.
so a propaganda class pm.
You keep using that word. I do not think it means what you think it means.
@@alkeryn1700 propaganda no long has meaning
@@alkeryn1700 how is servsafe propaganda? As someone who has taken the course (so i could legally handle food at a burger joint), 90+% of it is essentially "don't undercook food, store it right, and here's why" and the rest is even more common sense.
@@SimonWoodburyForget You take the class so that you can get the certificate and legally work with food. Not to learn something.
a while back I legit saw a RUclipsr put a calfs brain in a jar and had it just sit out in the sun for a month.
He ate it described smell and taYe kept vouching for it. Literally his next video he is in pain, sick, throwing up all that and he blamed the fact he didn't have it sit long enough.
.
...at this point its natural selection.
Link?
@@llamawalrushybrid Literally
I want to watch. Where's the video?
@@maddiebyfaith it was well over a year ago, I've been trying to search it up i have no idea what it was called.
Honestly it was well over a year ago probably almost 2 when I was watching meat videos. Im trying. You can find bunch if people cooking them but I'm not finding the one I watched.
@@shinko6342 Well thank you for trying and responding ❤️
My estranged mother once served me and my siblings some bad smelling meat because she thought she could ‘cook the bad bacteria out of it’.
I guess she didn’t want it to go to waste.
It was coming out both ends the next day.
I would have been 8 or 9.
For about twenty years after that incident, I couldn’t eat another rissole (I had two that evening and that’s what made me violently ill).
I hope she remained enstranged after that. Unless she learnt from her ways.
High Meat sounds like something Gordon Ramsay would find in the back room of a restaurant in Kitchen Nightmares.
He's definitely found that in some of those restaurants. 😂
He should be making a video of ridiculing those who attempt to eat putrid meat then. Just roasting these individuals from existence while calling their mothers to ridicule them also for letting their kids become what they eat which would be rotten.
"It's fooken raw!"
@@DenyThisFlesh This is frightening. Unsurprising, perhaps, but no less frightening.
Well, when you put it that way 🤢
How do you even stomach that without immediately throwing up? 🤢 I don't think any high is worth the experience of eating rotten meat, let alone the risk of having eggs laid in your brain...
most ppl who do try it don't do it to get high from what I gather tho
Besides, the chance of such eggs doesn't seem to be very low, in other words seems pretty high, at minimum.
Brew even made a vid about someone eating uncooked (or improperly cooked) pork, and that one male doctor also made 1 or 2.
I mean they can just find some good magic fungus instead , maybe ??!?!?!
@@tamax229 Yeah, much safer, and easier.
@@xucthclu then.... why are they trying at all?
Working as a microbiologist in a food safety lab I can't begin to tell you how dirty meat can be.
No please begin
@B meek i eat raw meat and have never been sick
lettuce = sick Thousands of times over my life
@B meek y
Do tell
with all the recalls for bagged lettuce 25 per year the most resent being today
“The short answer is no.” “The long answer is NOOOOOOOOOOOOOOOOOOOOOOOOOOOOO *screaming out of megaphone* “
me before watching this video: "oh i wonder what kind of recipe it is, is it really that bad?"
me after watching this video: "i don't want to live on this planet anymore"
Elon Musk: Want to go to Mars?
@@xanderliptak The one kind with maggots
I gave up on this planet years ago we should put all the sane people on mars
@@RevampReborn tbf it would be better
if the sane stay here and the brainlets are sent to mars. But that would be too costly.
My sentiments exactly
A note about dry-aged meat: in addition to what's mentioned, many dry-aged meats do actually involve molding the meat. However, they use thick slabs of meat and dry it out over a very long period. About an inch or more of meat is cut off of the slab before they get a finished product. This allows the mold and other factors to flavor or change the meat, without actually exposing the part you eat to dangerous contaminants. These methods are quite costly though, so are much rarer these days and produce premium products with high price tags.
Like how they cut the skin of cheese
Not only that… it is done in a controlled AND refrigerated environment with minimal moisture.
They also control the types of mould allowed to grow on it pretty strictly, so there's that too.
And this stuff is done by professionals
that’s similar to how you can still eat a cheese wheal even though the outside gets moldy because you can cut down below the mold to get at aged cheese which is also one of the foods that often involves mold.
Me who has actually undergone food safety education: *duh obviously*
Also me: *sweating nervously about every single cut of beef, pork, lamb, fish/seafood, chicken, duck, quail, and alligator I’ve ever cooked or eaten in my entire life*
Alligator? Do you eat that often? Lol
Although I've heard it tastes like chicken.
@@ktkc1o7 Not really, but it is good
Mood
Same
yep. Pork most of all gets in my head. I dont want worms eating my tissues
I remember once finding an ill pigeon on the sidewalk so I scooped him up, brought him home, got him fed and watered and put in a warm, dark place for recovery, then investigated his symptoms a lot more thoroughly and discovered he had E Coli and was too far gone to save. Had to euthanize him to prevent the longer more painful death he would have had otherwise. :( But the scariest part about it is I had found him right next to a neighbor's chicken coop that I know the neighbor's use for eggs and meat. I didn't know what neighbor owned the chickens ( it was kinda located in the cneter of their apartment complex ) so I just left a note on the coop about the E Coli pigeon and within a few days, there was no more chickens there.. Turns out the entire flock had E Coli and thats where the pigeon got it from, because they shared food. While it was unfortunate for the birds, that pigeon ended up saving people from a potential e coli risk especially as eggs are often eaten without being cooked all the way through
Poor Pigeon you should have left it. Everyone has Ecoli in their bodies - especially birds! it has a function. You can test positive for E-coli and be perfectly healthy - it's a correlation. Don't blame the fireman because they at the scene of the crime.
@@theboraxbandit9563 W-what?
Yes, you may have e. coli in your gut.
That does not mean you can't get bad e. coli, and that does not mean everything is fine.
That bird was dying because of e. coli. I don't think you know how bacteria works...
@@the_Overture I know exactly how bacteria works. They have a function and blaming bacteria is like blaming the fireman for turning up at a fire. For example most people who are ill have blood tests and they see that they have tested positive for ecoli 0153 or whatever strain and so they blame that bacteria - but correlation does not imply causation. There are examples of very healthy people who have the same tests and the doctors are shocked because they are not ill but intensely healthy. The thing is most healthy people don't get tested for these bacteria with their doctors which perpetuates the illusion.
The system operates under the germ theory of disease and in my own study and experience this theory is false. I eat nothing but raw animal foods milk, meat and eggs and I never have any problems. I let raw meat rot in jars for 6 months+ which are full of ecoli, salmonella, listeria etc and It makes me feel wonderful. Bacteria are the clean up crew of the body, they have function and they are not here to harm you. Your body is comprised of bacteria and the more sterile your environment and food the worse your microbiome. I suggest if you actually want to understand this perspective a little better you look up the history of "germ theory vs terrain theory" as the penny may drop for you as it did for me.
@@theboraxbandit9563 finally I found someone who isn't a sheep I also let meat ferment 6+ months and up to a year and the amount of energy I get from each bite is unexplainable the smell I have gotten used to and it's slowly starting to taste better than the first time
@@the_Overture look into the bacteria theory and aajonus vonderplanitz
"The short answer is No, the long answer is Nooooooo" That is top comedy right there 🤣
Absolutely beautiful. An older coworker of mine used to use this phrase. He would always lead with, "Do you want the short answer or the long answer?"
I nearly squirted herbal tea out of my nose when he did that.
I didnt find that funny tho
its not funny since its the truth.
if you eat rotten meat at best you get severe pain and at worst an express ride to the morgue.
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣Top comedy🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
This sounds like something that would have started on 4chan or something. I remember trolls telling people how to make "crystals" but the recipe really produced deadly gas.
YOU JUST GOT PRANKED BRO!
I remember that mess. They ended up making mustard gas.
It does sound like it and they would do that kind of thing. Eating rotten meat predates that, dating back many decades, along with other extremist diet fads back in the latter half of the last century. However, the current increase in interest, and the "high" part tagged onto it, does seem linked to social media, growing out of extreme paleo, carnivore, and similar diet fads. I don't think Tufano started it, but he may have sparked the current fad.
Or the infamous exploding cookies.
@@LemonRush7777 Exploding cookies?
I had salmonella after eating Thanksgiving turkey one year. I was so sick I couldn't keep anything down and we resorted to freezing Gatorade so I could slowly take it in and get some electrolytes after my doctor suggested it. This is what happens when you have an uncle who insists on deep frying the turkey lol
Wait wait how did the deep dying result in salmonella? I don't cook so I'm not sure. Also what if your Aunt deep fried it instead 😹
@@oddds deep frying can be super unreliable for getting an even temperature in your poultry. I don't know what happened that year but I'm guessing either the bird was too cold or the oil wasn't hot enough. It was 19 years ago so it's pretty hard to remember, especially through the delirium of food poison. If my aunt deep fried the bird it'd be done correctly I guess 🤷🏼♀️ or the garage would have burned down, I dunno. She usually wants it oven cooked because food born illnesses exist in the first place.
@@oddds Improper roasting or deep frying a turkey (such as cooking the turkey without thawing it fully, or cooking it with the cavity filled with stuffing) won't cook the insides of large birds before the outside is done. So it can *look* done, but not be done, at least not inside (and/or the not-quite-hot-enough stuffing will be full of undercooked turkey juices that have dripped into it).
@@oddds Cooks the outside super fast and leaves the inside raw. It takes serious skill to actually fry a turkey without problems. At least the uncle didn't cause an explosion, cus that is also a thing.
165, and you stay alive!
When I lived in Pakistan I would get food poisoning every other week. I was very careful about food safety but whenever I had to eat out of the house, there was no way to guarantee that the food was not rotten and the water used was not from the sewer. I would have to go to the ER all the time and eat a bland diet with antibiotics. I lost a lot of weight and developed health issues, and the frequent antibiotic treatments messed up my gut microbiome. Even a year later I still feel some of the effects.
Teddy Roosevelt and Upton Sinclair went to great pains to make sure people didnt unknowingly eat rotten meat back in 1906. The most disappointing thing is the these people are aware and doing it willingly
Yes, Upton Sinclair went to great pains to fabricate fictional events in his work. Food safety *is* important, but if the truth isn't good enough, you're just as bad as the evils you're fighting.
@@macsnafu just something a remembered from my history class like 5 years ago, so blame that teacher
haha yeah and its great
It's truly sad that this video even needed to be made, but I'm glad you made it. Thanks Brew.
Now I gotta try it to see if the video is true
@@NatVirgo let us know
It's a fungal and bacterial recipe anyhow, right? Not a viral one.
The internet: one of mankind's greatest achievements and greatest sources of shame. All at the same time.
As long as there are people and poor education system, Darwin Awards will remain. Is that good or bad? Well, for areas with no conflict or wars, maybe this is how the world continue the process of elimination. As long as these youtubers are only making non-minors do it, sure. And parent's who can't keep their kids from following them, well maybe there is an argument for them to be given an award too.
Makes me glad I threw out my college roommates milk carton that he was attempting to make “yogurt” in, in spite of their protests.
It was my fridge in the first place, and letting milk spoil is not how you get yogurt!
Sounds closer to making cheese
It's not even the route to getting cottage cheese, much less yogurt...
@@DigitalAlexN You aren't supposed to let it rot, its food preservation, not... the opposite.
Fermentation is basically a kind of "good rottinnes". The difference is that the bacteria growth in fermentation are good for you. But don't worry. The smell of a really rotten stuf that is damaging for the human body is unmistakable and will repulse and make you throw up almost immediately.
If you mix milk with some live culture yoghurt, it will make more yoghurt. But leaving milk to spoil is not quite the same thing 😅
The Inuit are also known for their fermented meats, especially those of many species of seal and walrus. Fermenting whole seal carcasses with the entrails inside, walrus fermented that it tastes like blue cheese, fermented seal stomachs stuffed with seal blubber called Iginneq....and much more.
“Some people have no idea what they’re doing, and a lot of them are really good at it.”
― George Carlin
Never heard of him but that quote couldn't be more true if it/he tried.
@@rautamiekka I don’t agree with a lot of things Carlin said but sometimes he really nailed how people are or can be in a very sobering way.
@@rautamiekka Well yeah you wouldn't really hear about him if you're quite young or have never really gotten into stand up comedy since he died over 14 years ago. Amazing comedian but had a lot of hot takes at the time that actually became more of a prediction of the future.
@@lanoche I were 17, maybe almost 18, back then and foreign SUC wasn't (I think it still ain't) on TV or radio (or anywhere really), and SUC never was my thing, so that's no wonder.
So happy to see others think the exact same thing as we do... It's really a sad happening - they don't make people like they used to when I was growing up - with common sense & common decency.
it stresses me out that it’s almost 2022 and we still have to tell adults that eating rotting meat is dangerous
Don't be stressed. There are too many people on this planet anyway , it's ok if Darwin takes care of some of them.
Just let natural selection do its thing.
I’m not shocked.
Millions believe a guy was resurrected from the dead.
Millions believe a prophet flew to heaven on a winged horse.
I work with a lieutenant who believes in Bigfoot and believes people who don’t are idiots.
Are they grown adults? Seems like young tiktokers.
Understandable since people are also debating if Earth is round .
I have struggled with substance abuse my whole life. I have a borderline obsession with experiencing altered states of consciousness and seeing how different chemicals effect the mind and perception. That being said… I don’t think even I would EVER try high meat. Jesus Christ.
Bro right. Like before I got OK as long as I could smoke it and I could prove what it was, game on. This is biology. Not chemistry. One of those is controllable.
Think lol amen one addict to another.
Same here
Amen i know the struggle and even at my worst taking muliple drugs i would neva consider this sending you all luv xoxo
Just smoke some 🌴🌴🎄🌴🎄 trees man for Christ sakes 😂
Yep. I just accidentally ate spoiled fish. It was deep fried and kinda gave bit funky smell and peppery taste. I thought was a bit weird but still ate it because it was the only food available and I was super hungry. After about 20 minutes and I felt hot, I can hear my heart beating, face is flushed and lips numb. Turns out I had Scombroid poisoning. Anyway, the point is DO NOT EAT weird-smelling/tasting food.
I once ordered take away battered fish and took it home but when I smelt Ammonia in the fish I took it back for a refund as the fish was clearly off.
As a practicing doctor, this phenomenon saddens me a lot.
I mean, anything rotten is never good to be eaten. Why did those people risk their lives just to follow the trend?
I even tried so far as to look from their perspective, but I still cannot understand the real reason why they did that.
Ugh...
It gets them high and there is this raw food movement anyways.
Well rotten and fermented are two sides of the same coin.
Human not smart
Biden is president so your point is?
@@pjgppjgp one side is safe to eat and we've known and perfected it for literal millenia and the other side kills you. they're just very different coins that look similar from the outside, and only people whose brains clearly are stuck in the days before our ape ancestors even discovered fire wouldn't understand the difference upon even a mm closer inspection.
Use your head, people. Wouldn't it be safer to just buy regular drugs anyway? I'm in my 70s and I can still find cannabis pretty easily. Heck, you can even buy certain types of THC legally now in most states. I got a THC0 pen on me right now.
You know I was thinking the exact same thing for like a fourth of the video
In a lot of places in the world buying illegal drugs can destroy the rest of your life. Not surprised people turn to ridiculous stuff like this.
@@gytux0258 even huffing markers or spray paint would probably be safer than this disgusting meat thing
@@AerrisGShep its so sad that's true but also that it has to be said
@@gytux0258 yup. I'd never hear of high meat, but I've heard of jenkem. Wikipedia it! That's some strong 💩...
It's unbelievable to me how the internet has prompted people to take shortcuts to EVERYTHING. Fermentation is a controlled chemical process that takes time to learn and do safely. The fermented dishes we eat today have been refined over centuries. Same with dry aging and curing.
But no, just let meat rot in a jar. That's all it is. FFS. 🙄
Well.... they're taking a shortcut to death. At least they've been pretty successful in that!
The "high" them or their body. Or the story about sled dogs having more energy is because the body goes into fight or flight mode. But fight the food down or flight it food out of the stomach. If you are starving and have nothing else for a protein source your body can and will try to aquire this through any means.
Starvation is no joke, the only problem is this is purposely making rotten food
@@Veldrusara natural selection
I've made homemade wine before and well... even making wine can be rather difficult. So people should like... NOT EAT MEAT THAT STINKS!
humans are not crocodiles, we cant just eat rotten meat.
I've been fermenting foods for decades, and there are some meat ferments, but they are NOT the same as dumping meat in a jar and just leaving it there. That is NOT how you properly ferment meat. Truly, if you don't have a background of successfully fermenting vegetables, fruits, yogurt, etc... you should not even attempt meat ferments. Not all ferments are easy, beginner level.
The internet just farms stupidity sometimes.
This is an excellent video and I hope everyone watches it all the way through.
My toxic/healthy trait is ditching anything that smells even slightly off when it comes to food. If I get even the slightest tinge of anything suspicious, i immediately discard it. Would rather discard some okay food than risk food poisoning and suffering for days.
Same with me, especially milk stuff. After three days in the fridge I start to get paranoid and if I catch even a whiff of sourness in the smell I toss everything in the trash.
My parents think I'm paranoid sometimes when I don't want to eat something that looks weird for me.
Good move, ate 1/4 of a freshly delivered pizza and noticed the ham slices were slightly raw...
A few days of strong stomach pain and 2 harmful intestine bacteria later im atleast alive :^)
@@muscipFIN could have been worse at least
You compost, right? I'm not against discarding food you don't feel is safe, but I am opposed to doing so and letting it go to landfills.
Fun fact: most people have genetic and developed semi immunity to a lot of local bacteria parasites and fungus in low doses but if you leave it all in a jar to fester that ain’t gon do nothing good
@@xanderliptak No, it means you'll be fine unless you eat so much that your immune system can't catch up.
If we were all susceptible, we would be like AIDS patients. Please give our immune system the rep it deserves.
@@youwhat. Your immune system can't help you if you get botulism. Or ANTHRAX.
@@Just_a_Goth but Steve lives on man I have to check on him any new MRE videos
@@Just_a_Goth sounds like someone hasn't started microdosing anthrax. It's gonna be real embarassing when anthrax bombs start going off and I'm the only one able to walk outside due to my build up immunity.
@@kellynolen498 lol those mre be terrifying sometimes.
“Beneficial to their gut biomes” shitting straight water for months isn’t good
Tell that to the Jilly Juice lady.
Hershey Squirts for an eternity.
I'm the guy Brew featured and high meat never gave me the shhitz
@@meateorman4191 yet
@@efo19wire it will if it's meat contaminated by toxins like low quality pork or eggs but that's not because it has be aged its because of the impurities.
The fact that anyone can have the nerve to eat something so nasty like this despite the awful smell and taste is just mind-blowing, especially since the consequences are so miserable and deadly. If anything, let's challenge our selves to take more measures to prevents food spoilage in the first place and that way we can prevent unnecessary food waste.
Fun fact about the casu marzu, which literally means "rotten cheese." Not only is made by expert sardinian farmers, it's also banned from consumption in all of Italy. It can't be sold or taken abroad. If you try to take it to the airport they WILL arrest you. And in the worst cases they give you a charge for smuggling.
So yeah, don't eat rotten things.
@Manosphere Maniac Not exactly. Reportedly, it tastes really good. Very dangerous, still.
I looked it up to make sure, thought it was the one with maggots, or as Google put it, insect larvae. I wondered if this was the cheese I saw on Andrew Zimmern's (sp) travel show years ago. Thanks
Ah the moonshine of cheese...I am intrigued, I need a sample now
I must away 🏃🏿♂️🏃🏿♂️
All the culinary delites in Italy and the Sardinians eat maggot cheese.
@@randomer_8053 I’ve heard that some Sardinians worked with researchers to create a safer method of preparing the cheese, though I don’t know the specifics.
Either way, it’s apparently this super soft cheese that is highly valued by native Sardinians because of their history and culture. Pastoral life and sheep farming is a huge element of their lives, with many still relying on it today. So they are very protective of the cheese because they’ve been making it from sheep’s milk for years.
My 2 week old infant had botulism from an unknown source. But I believe it was from formula that wasn't sealed correctly. She was frozen in the ICU for over a week. It's the most frightening thing. What's worse is they didn't know what it was for 3 days. The medicine was one dose and had to be flown from California to my eastern state and was approximately 100 thousand dollars. Please be safe with foods!
the real price was only 20$ they had to give you the hospital price
I’d be careful with formulated milk. My mum once found a whole shelf of gone off baby formula
If I remember well honey can also cause botulism to babies too, so check out if you child had any access to honey before the incident, just in case.
Honey shouldn't be gived to babies until 6 or 8 months old when their stomach is much more developed at this point.
She is safe now I believe. I can't even imagine how scary it would have been for you 🥺🥺🥺
Who knew drinking man made formula milk would lead to sickness.
I eat rare steak whenever I can, but I would NEVER consume old molded meat. That's gotta be the stupidest thing to do...
I prefer cooked meat (not rare)
@@Soraviel same, i would rather half burn it than rare
Same, I like my steak rare or medium rare.
@o k t o b e r You don't *need* to cook steak. It's one of the meats that is safe raw. Poultry isn't safe. Ground beef depends.
I think jumping off a viaduct is at least a little stupider, but it's definitely up there.
"X-rays show eggs in his cranial cavity."
"Become a part of the pie rewards program, and earn points toward free pizza!"
Thanks dominos
My mom's infamous "gray chicken" would like to have a word with this video
...I honestly don't know how me and my siblings survived a week of 'making due' with dinners made of the years-old chicken in the back of the freezer that had the consistency of cheese curds and the flavor of white paint
Technically meat in the freezer only goes bad by getting freezer burn if it's at a low enough temperature or if you regularly thaw and refreeze it.
That's just freezer burn, it doesn't have any health risks.
@Vasz Gul
"make do"
:)
Freezerburn is disgusting, but entirely edible
@@specialopsdave extreme forms of freezer burn can allow too much oxygen into the food, which can oxidise. This is safe, but can cause some mild unpleasant symptoms. For example fats and oils can go rancid, which would prevent you from digesting them in some cases.
SHOUT OUT TO FOOD SERVICE PEOPLE!! Food safety is not a joke, but they get paid like it is. A lot goes on behind the scenes to ensure the food they make is safe to eat. Tip your waitress!
@@Ok-um5ho im glad someone said it.
@@Ok-um5ho I've worked as both a cook and food server. The people who serve food and wait tables also need to go through a food safety course in proper establishments. It's not as simple as "pick up plate, give food to customer." There is a proper method of picking up plates, flatware, etc., to prevent contamination. Also, learning the correct way to wash hands and pouring water so that it doesn't touch the lip of the drinking glass.
Basically, food safety is required throughout the entire process, so pay all the food staff properly.
@@stephaniet1389 I still think the cooks deserve the tip way more. Waiters tend to be very entitled to them when they objectively do less, in my opinion.
@@youwhat. Cooks are already paid a proper wage and are required by law to be paid at least the federal minimum wage. Wait staff only get paid $2.13 per hour in the US. Wait staff NEED tips to reach a reasonable wage unlike the cooks.
Is it fair? No, but that's how the outdated laws work in the US.
@@stephaniet1389 Actually, everytime it has been tried to be changed, the waiters themselves don't want it changed because they make more from tips than from a regular wage. Hence, I still think it's entitlement.
And while we're on the subject of confusing things that can harm you, I feel now is a good time to mention knives. NEVER stick one in your heart! It's a BAD thing!!!
And if you do get one stuck in your body somewhere, NEVER PULL IT OUT YOURSELF!! It's acting as a plug for your blood vessels.
@@solaris9426 BUT, try not to move it around in you that much. It can injure you even more, and plus, it hurts
@@hannahhh6898 wait how do you know this
@@MrSonstar I mean if you had a sword impaled impaled you, and it hurt when it was first impaled in you, and then you moved it around, don't you think it would hurt?
I've never had one in the heart but I got a lovely set out of my back from a a former job.👍
My mom was ultra clean when cooking as I was growing up. Cooking chicken meant washing hands like 20 times. She made sure everything she prepared was perfect. I have those same habits now. I think younger generations just don't have all that stuff taught to them these days. Families don't cook as much, and a lot of lessons just don't get passed down.
There is a kind of highly stinky meat that's been fermented, and is traditional... It's called surströmming. Fermented herring, in a can. It reeks something awful, but apparently some people like it(my dad included). A Swedish "delicacy". It's also heavily salted.
Sounds as disgusting as garaniten is.
I had something like that in Sweden. It's gross smelling but not dangerous. Source: tons of people have eaten it for hundreds of years and not died.
The taste is ok.
@@AzathothTheGreat exactly, when I make Chinese equivalent of sauerkraut, there is specific steps to avoid contamination and making sure fermentation was successful (washing container and utensils with soapy water and sterilize via boiling, the amount of salt, temperature, etc.).
I like herring it's really good
if you really want to try safe and good fermented meat, try winter salami (or other types of salami).
Winter salami is fermented with lactobacillus, and also has a protective mold on its outside. (The mold is not for eating, or flavour, but originally for preventing toxic molds from colonising the surface)
I love hungarian winter salami! One of my fave childhood foods :)
Aged meats are stuff that, when I'm no longer broke, I really want to try out. All the taste accounts I've heard made 'em sound delicious.
@@neoqwerty have you heard of jamón iberico? It's similar to winter salami
I've had that and it took some getting used to, but I loved it! Salami is expensive where I live, unfortunately.
@@everettduncan7543 I've heard it's also very expensive!!!
My worst experience was eating over at a friend's place, they had old left over from another party WEEKS ago and reheated it after it being in the freezer a second or third time. The savoury beef tasted sour, the sweet cake tasted sour and not to mention they even kept the soups which tasted bitter.
I went to hospital after projectile vomitting and having diarrhea all the way home in the car. Never again did I eat anything at theirs again.
Did you buy a new car after that? Did you get any trade-in allowance?
You better stop hanging around with those friends or you may end up dead long before your time!
Why would they do that? That’s not your friend😳
Count your blessings you survived. Very dangerous time.
@@kcototheyoyoyo my guess is, if they're used to eating food that's gone off, they've probably built up an immunity and don't get sick off of it
If your nose is offended how do you think the rest of your body will feel/react? I have denied dinner and snacks because food poisoning is hard to get over. It's okay to say no or leave because it's not worth anyone's feelings if you will be in the hospital or worse.
This gives me the same vibe as when teenagers on TikTok we're downing things of nutmeg because it's a hallucinogen and then ending up in the hospital because they didn't look into how much you can take before it's dangerous
If you have consumed enough nutmeg to cause a hallucination. You have already had to much!
Even when you take the "right" amount I've heard the high is horrible from many peoples' experiences.
Yes. You’re referring to Myristicin. Better off just taking a low dose of MDMA. Structurally similar. Lol
I'm not into hallucinogens because losing my grasp on reality is one of my worst fears. But if I ever wanted to try that, I'd rather eat some weird mushrooms than eating rotten meat and getting brain worms🤮
Idiots. Kids need more homeack classes.
Nutmeg is used for diarrhea.
The fact you have had to do a video on this speaks for itself... Chill's face throughout this was my exact reaction.
Sus
he sells pretty good fear mongering
The fact that he says "NO-OOOO"!!!!!
and humans STILL don't listen.......
Tiktok gonna tiktok
At this point you should just do psychedelic shrooms instead, it's much safer than eating rot
Mushrooms, fungus grow off of rotting organisms...
And probably less painful too
Don't go there, it's still considered an addiction. It's not safe even if you can eat it because it's a drug.
To be fair, eating rot is a pretty low safety bar...I'm pretty sure just straight up eating regular raw meat would be safer, and that already stands a good chance of messing you up...
Being an advocate for shrooms, I agree that this is much safer so long as you're in a good environment 👍
If someone was trying to destroy humanity because we’ve done stuff like this and thought it was a good idea to be honest I would join their side
Could you elaborate? what's inherently wrong with eating rotten meat? most carnivores do it why not us?
Same.
It never ceases to baffle me just how far people on the internet will go for the chance to get high
Yeah, literally if your an adult just go to a marijuana shop
God I love the future
Probably want the chance to possibly feel good, but also don’t want people to think they’re drug addicts or something. Thinking it’s like the “cleaner” version of getting high
I'm pretty sure that a plane ticket to Amsterdam and a week-long hotel reservation are cheaper than your hospital/funeral bills would be after eating meat humanity has spent literal ages avoiding.
@@guitear6945 Not all countries have marijuana shops though. There is no such shop here in Sweden atleast.
My respect for Gordon Ramsay has always been high, this video simply highlights why
My thoughts as well!
Yes, the man has studied his food well
Any bets if he saw this video he would have fits of new heights of rage due to the stupidity of those trying to make this high meat?
The "high" is heaven opening its gates for their arrival. Just eat shrooms.
hahahah it probably is😂
I was finna type that🤣 thank goodness I scrolled down
I had to learn the hard way that chicken and beef just have a smell. The first time I actually cooked with both chicken or beef, I'm literally thought they had already gone bad because quite frankly people kept telling me "they don't have a smell. They don't have a smell" Yeah no everything has a smell
Uh what?
You mean the smell of meat? There's a difference between smelling like flesh and smelling bad.
Is english your first language?
"It has a smell" is a colloquialism for "it smells bad/off"
pure metal pieces doesn't have a smell unless there is something on it or your nose is under the influence of something.
And just when I thought that my faith in what ever was left of humanity could not possibly get any lower, I see this.
A 13 minute long video, explaining why if its rotten you shouldn't eat it! There are things in life that just simply put, not need to be said! And yet here we are.
Yeah, after TWENTY TWO years into the TWENTY FIRST century!
@@traceylamplugh5133 Don't worry, that's just of the past couple millenia. We've been around for many millenia prior.
@@Yawyna124 Yeah, I agree and I''m surprised we made it this far!!!!
It does show our devolution as the inversion of the truth is often accepted by the collective. Such as the ridiculous idea that rotten raw meat is harmful to us. There's a strong reason why everyone who eats it is healthy and reports feelings of a high mood and well being. Bacteria is your friend. The medical and food industry is not.
Perfect timing as the US has both an E. coli and Salomella outbreak going on currently (though both have been linked to onions not meat in this case)
Unfortunately those bacteria are often linked to vegetables being contaminated, not meat. This isn't to say eating raw meat is safer, or that eating rotten meat is good for you either. At all.
@@ThePhantomSafetyPin just get vacuum sealed meat it's easier to judge the bacteria level based on the gas bubbles
I'm pretty sure I got salmonella from that outbreak because I ate a Subway sandwich with red onions on it during the dates the CDC listed. Worst experience of my life. And I know it's not their fault, but I don't think I'll eat at Subway anymore 🤢
Glad to see Grill and Chill starting to take an active role in episodes again! Honestly, I'm hoping for more On The Hill episodes! But great video as always Brew, very informative on why natural selection is the hip new trend.
And they share a Notflix account ❤️
I want Howard to start speaking again too.
Did not expect to bump into you here.
@@HORRIOR1 I'm EVERYWHERE! ❤️
ACKSHUALLY, recent studies have shown lactic acid isn’t the thing that makes our muscles sore after exercise, unlike what our high school teachers taught us.
The other thing about dry aged steak is that it’s hung from the ceiling from hooks so that all the moisture flows down and out instead of just letting the meat stew in its juices. It’s why towels left on the floor get mildewy while towels hung on a hook or a rack get dry.
Sometimes, I just feel like we should just let people win their Darwin Awards and leave it at that.
Omg 🤭 I know right
We can only hope itll help clear them out.
Except there are comminical diseases
fun fact : this guy and final destination are the only two things that managed to eternally scar me and make me scared of almost everything
I enjoy fermenting stuff, so when I first heard high meat described I thought it sounded like a great idea and looked up recipes, fully intending to make some. Once I saw the recipes, I didn't do that.
Everything you learn about how to be good at fermenting food, high meat isn't. The more you know about really making cultured food, the more obvious it is that high meat is an awful, awful idea.
"huh this kind of fermented meat sounds cool, I'm sure it'll be safe and create some cool new flavours like salami or dry aging"
*one google search later*
"wait... you mean you just.... let it rot and decompose...?"
@@BigShrimpin_ right? And you could be making sauerbraten instead, which is safe and delicious.
@@teucer915
I've not done much fermenting with meat and stuff, but I've made tons of pickles, chutneys and the like from vegetables I've grown. I just can't understand what the thought process is behind "yea I'll eat this rotten meat"
@@BigShrimpin_ the only pickled meats I've done have been with vinegar rather than cultured, but I've done a number of vegetables as well as many forms of alcohol. I've enjoyed eating professionally-made sausages that have a culture on them.
None of these involve just letting things rot!
@@teucer915
Crazy how that works. Almost like eating putrid flesh is bad.
I'm making a mushoom bed...
Even with using pasturized substrate, boiling water, and over seeding the bed with mycelium... Still have to monitor and dab any green spots with rubbing alcohol.
'bad' stuff is in the air. All it takes is one spore or speck of dust to grow a competing colony in whatever you're doing.
I've made spruce tip syrup before, which does involve leaving the spruce tips out in the sun for several months(along with sugar), but this sounds like an extremely dangerous way to waste perfectly good food
Yeah, if its a syrup then that would mean there's quite a bit of sugar. Which, like curing, would limit bacterial growth pretty heavily. Honey is like that, the sheer amount of sugar limits available water for bacteria, so only fungus can really grow on it and that needs oxygen.
Hey at least you put sugar in it 😑
If the smell makes one gag, we better not eat it. Simple as that.
@@sathra4036 Yeah, it's 50/50 for sugar and spruce tips, plus you do heat it up after the wait, certainly safer than just... leaving raw, unrefrigerated meat in a jar
@@reptilianstudios8994 At room temperature as well. All the fermented meat products I know of that don't involve heating use fairly large amounts of salt, low oxygen conditions or low temperatures. Or a combination of the above. Including burying them on a beach.
We had thousands of years of mastering cooking, just why?_?
Return to monke
Return to grave
Some people wanna meet god way too bad
Apparently fire is now a new, untrusted technology... I don't get it myself.....
@@korakicorvi Just wait tell 2 years and people will say fire is sexist because it will burn a tree they deemed female.
About raw pork, as it is mentioned here: The safety to eat highly depends on the food and safety standards of where you live. Here (Germany), Mett is a popular raw pork dish, but it only can be sold as such after intensive testing for any traces of danger. So, while it is true that you should be careful about raw pork, it is safe to eat AS LONG AS it is sourced under strict and governmental approved safety guidelines and is specifically sold to be eaten raw (and within the day of purchase, so that the tested safety of it is not compromised)
Man Germany seems like a fun place where things are done right
Is it worth gambling with it though?
@@destroyerarmor It's safe enough that you can't even call it gambling. A friend of mine(she works at the university in bacteria research) tested various store brought foods. The results: In Yogurt is exactly what should be there -> Lacto bacteria. Salad in plastic bags had Lacto bacteria and E.Coli one is harmles, the other not so much(but probably from natural fertilizer?) so always wash your vegetables and fruit before eating. Im the raw meat (minced pork and fish) was nothing, which was a suprise, because normally you learn to handle it carefully and cook it right. And Mett has an even higher quality control because it is specifically meant to be eaten raw. Also germany is a pretty "clean" country, so we have little to none immunity to bacteria in food (ofc. People are different). Fresh raw milk as an example has no bad bacteria in it but some people still get tummy aches because they are simply not used to these kinds of bacteria. With the no-bacteria rule for Mett even this "immunity" will be no problem with foreigners. So "Mettbrötchen" from germany are safe.
Tbh I don't eat them because it looks bad and the texture, just no.
(For anyone who read this far a little "Fun" Fact (it's gross if you want to keep your inmocence stop now): if the McDonalds Ice Cream Machine works you have mold and multi-resistant germs as a nice topping.
@S T a quick google search tells me Mettbrötchen is somewhat like steak tartare except with pork? Is that right? If it is, now I kinda want to try it.
(I really love steak tartare, but of course I make sure the place I get it looks clean and good, be it restaurant or butcher.)
@@someone-you-do-not-know8522 i mean it kinda is the same just that you use mett like a spread on your bread
Good god the intro made my face permanently scrunch up for like the next three minutes, LOL
It does a phenomenal job of setting up the topic and allowing you to visualize what these people are doing 👌
I once ate moldy bread by accident.
I had nausea and hallucinations all day.
I never want to repeat that experience.
I remember getting ecoli as a kid during the Jack in the Box outbreak. I threw up really hard for 15 minutes, blacked out, and didn't wake up till the next morning. Ahh childhood memories...
Hi-five! Me and my sister nearly died! She still doesn't trust hamburgers to this day.
Was there a lawsuit?
@@gerdsfargen6687 Nope. I think I was 10 at the time and we were in the process of moving to another city. Didn't find out what made me sick until a decade later when they talked about it on the local news and the dates and location matched up. Any evidence was long since gone.
Gonna take an educated guess before we get further in. I hear “paralyzed”, then see jar and think botulin toxin, then I hear “floating blue gray mass” and my guess is definitely now botulism.
I first learned about High Meat about 15 years ago from 'Wife Swap' where one episode had a family that kept it in jars and ate it ALL THE TIME; because the wife who'd been assigned to and living there was adamant about not eating it, she was sent by producers to an 'expert' who said it was PERFECTLY SAFE!? She did give in and try one bite - foolishly I believe - and tried not to gag. Still, unless I was starving, if never eat that.
There's also the process of using citric acid to 'cook' fish or shrimp for ceviche.
We also have the processes for lutefisk and surströmming. The latter of which, if not enough salt is used WILL go bad.
I was surprised they left out surströmming too.
I had thin pieces of steak prepared this way, with lemon. It's really good but needs to be really fresh and prepared correctly.
All the times that i ate ceviche i felt Bad
But i think is cuz i didnt ate it before
Never heard of this until today but as an aspiring cook myself, learning that people actually do this to their food made me feel a deep feeling of, something, I don't know what but it was something relevant to loathing and nausea
It's things like this that leave me with serious questions about how humans have managed to avoid extinction for so long.
Just wait a little bit longer.
That you think a maybe 3-4% of the population doing that would have you doubting the survival of the other 96-97% shows exactly how you feel about homosapiens in general. Which is totally understandable because my faith in humanity was that low at one point.
don't worry, idiots of this tier are quite rare and natural selection will do its thing.
I wish you had addressed more the science of the 'feel good / high" aspect of the trend. I already know not to eat rotten meat but I am curious about the process of what is happening to cause some folks to claim it gets you high.
that's why I clicked on this video. Waste of time.
they are claiming it so they can laugh at all the gullible idiots suffering. pure malignancy. they are as rotten as the meat.
“raw rotten meat can get you high”
*Salmonella*
and Im the one without a brain..
For what it’s worth, most substances that produce a ‘high’ or hallucinogenic effect are basically poisons and the high you experience is the effect of the poison on your brain.
Alcohol is one of these substances.
To be fair, in the past, water is unsafe, and the only way to make them safe was to make an alcoholic beverage.
Today, we have an access to clean water.
@@xwtek3505 I bet water was more safe back in the day than it is now…
@@Superlife1369 lol no water was worse back then
@@xwtek3505 it was more that the alcoholic beverage wouldn't ferment properly in dirty water, and it kept really well thanks to most alcoholic beverages being well sealed (the alcohol itself as most know also serves as an anti bacterial agent)
@@JesusIsTheTruth456 idk ask the residents of flint michigan
3:47 You cannot avoid botulism with cooking if your food is already infected with that bacteria (typical in canned food and sausages) because the main danger is a toxin in the bacteria, which stays in the food.
And that makes botulism even more dangerous that if you are that unfortunate that you ate something with living bacteria, their toxin hits your organs after your immun system kills them off :(
This high meat concept is disgusting and even listening to it maked me nauseous. :S
And don't forget that botulism doesn't smell or have a taste...truly terrifying
I think there is a temperature point that does break down the toxin, making the food safe, but it is very much something to keep in mind when working with foods that pose a risk of it.
That's also why you should never buy dented or swollen cans of food. Botulism can exist in anaerobic conditions (lack of oxygen). If a can is swollen it may be swollen from the gases built up by the botulism. It's the toxin that kills.
@@scottjohnson5415 yeah, if I remember correctly, the botulinum bacteria don't make the toxin until it's in a low oxygen environment so it's hard to tell if anything is wrong especially with home canned foods.
Another thing unrelated that I need to say is uncooked flour is just as bad as raw meat, so wash your hands after handling it and if you want to eat cookie dough, bake the flour for a while before using it in the recipe. People have died from Ecoli in flour.
The toxin denatures at 80 degree C/176°F, so hard cooking can make the food safe to eat, although steaks are usually medium cooked.
The fact we even need this video is proof we're doomed as a species.
Them: People have eaten this for hundreds of years
Me: I'm not going to take cooking advice from people who had a lifespan of about 30 years and a child mortality rate of about 50%
Average lifespans of 30 years are rare, even in the prehistoric era. Certainly in Europe it has been around 40-60 years. But that's usually taken from grave studies which usually don't factor out child mortality (mostly because ageing skeletal remains is hard). But if you just look at the numbers for 5 years and up, the average is much higher, although it varies by period and country.
Their life expectancy was that low in huge part because of the child mortality, it's not like they died of old age at 30. They could expect to grow old after they survived childhood as long as they got lucky enough to never get seriously ill
Mortality rates have little to do with food preservation techniques proven to work, and more to do what other horrors are in the environment around them, level of available medical care, and sources of safe nutrition and safe drinking water.
Well also, salting and/or prompt drying was a preservation method. Even the proverbial caveman generally knew the difference between fit to eat and not fit to eat.
@@SeekingTheLoveThatGodMeans7648 Raw meat could be stored in a frozen cache under stones, or a bit later, subterranean cellars dug while permafrost was melted and the ground not so hard it couldn't be penetrated by digging. Meat would keep all winter, or if you knew what you were doing and created a place that stayed frozen all year, indefinitely. Without knowing stuff like this, survival on the arid loess steppes or the tundra would have been impossible....any place where huge game grew wouldn't matter if you couldn't freeze or preserve the majority of it, and you can't make a steak with preserved jerky meat.
why did I put this on while enjoying my Mac n cheese.
(edit: it was well cooked and made with fresh clean ingredients with clean kitchen utensils)
It never ceases to amaze me what people will do. I am not even shocked at this point. Eating raw meat. Genius.
Literally spent hundreds of years trying not to get food poisoning, and now people are trying to get it.
humans are something special. No?
This is why i want to start the ai apocalypse
Correction: eating literally rotten raw meat.🤢🤮💩🌋
@@1tgb4yb25ub5ub AI won't be selective like natural selection. It'll just get rid of all of us if it's in that kind of mood.
@@manictiger thats what i will program it to do we are horrible
My problem isn't eating rotten food, it's not being able to tell if food is rotten or not. I smell some foods people claim are completely fresh but they don't smell right to me, or sometimes I eat something and all of the sudden it's bitter. I throw out food sometimes but I feel horrible for it.
Maybe it could be something with the state of your body that makes you taste the wrong thing. Or maybe you are actually right its spoiled and just not everyone is equally sensitive to it. Not long ago I noticed that the ham slices we had for lunch at work was spoiled, I was the first one to point it out but some had even eaten it without noticing. I could both smell it was wrong, and see there was a tiny sticky layer on top of it. Either way you shouldn't have to eat something that disgusts you
I have a real bad issue where I just can't identify food that's gone off. It's not even that I'm unable to smell or taste it, my brain just won't accept that it's actually off until I've eaten a few bites. I also really like durian and other foods with "off putting" smells, so maybe that explains the lack of processing there.
Do you also eat stinky tofu and natto? I understand that they're popular but they are just too smelly for me to even want to try. Not to mention natto is slimy
You can still safely smoke foods, it depends the methods that you are talking about. If you are using it as a replacement for a BBQ, watching temp and cooking for longer to reach internal temperatures, it's also generally safe.
My first thought was maybe this "euphoric feeling" is a coping mechanism the brain uses to make your death a little bit easier on you... I am very worried about our future...
Lol I was watching this when I was already falling asleep and I zoned out for I don't know how long but the part where he says "Nooooooo", snapped me out of my daze.
“Unfortunate fetid flesh fetish” Genius writing. I subscribed straight after hearing this gem....
The alliteration ✨️
If you just have to get high, DO NORMAL DRUGS.
Haha we used to smoke poorly dried banana peel to get high when I was 12
Normal drugs are illegal and hard to get in good quality.
Wasabi, anyone?
thats what I said after i watched this lol
Note: if enough nutmeg is consumed you will experience hallucinations. Have a fun Thanksgiving knowing that nugget of information!
11:25
You also have Polish tripe soup - made of fermented guts of animals, mostly their livers. It stays around since XVIth Century.
But this guts were not only carefully fermented, they are also even boiled, so there's no way you can get infection from it.
I know someone that got ergot poisoning, thinking that it would convert to LSD. They used mould from food. They failed to fully research the relationship.
11:51 "Because we kept dying of food poisoning, before that" just perfect
If someone does want to get into fermenting their own VEGETABLES, it is relatively simple to make traditional sauerkraut. It still involves disinfecting jars, making a brine with proper salinity (which has been Boiled and left to cool in sanitary conditions), and using adequate liquid to cover the shredded and bruised cabbage. Cabbage is so easy to properly ferment, by comparison to other vegetables I have done (I'm an avid fermenter and have done jalapenos, bell peppers, onions, kale, mustard greens, broccoli, radishes, carrots [these are the toughest on my list], asparagus, cucumbers, zucchini, watermelon rind, green apples, and I also brew my own kombucha and make juniper berry wine). It's so easy if you follow the protocols that I often use sauerkraut juice as a lacto-fermentation starter liquid for other, more difficult ferments (CARROTS!). The big thing here is that all of these ferment at wildly different rates...with sauerkraut, in ideal conditions, sometimes taking as long as 6 weeks if you like it properly sour, and if you ferment in an environment that floats around 80F+, it might only take three days...but the sauerkraut, while safe to eat (barring discoloration or mold signs), will lose much of its crispness. I definitely wish that general food-safety, nutrition, general food preservation, and lactofermentation were required subjects to learn in early high school or late middle school.
I suspect "high meet" is this generation's version of jenkem, except that unlike jenkem, people are actually doing it, rather than kids merely joking about an urban legend in the playground.
Oh, gross. I looked it up.