> I can understand that if the ones you were used to using didn't include the
> offal, such as the ones I'm used to getting don't include it either. I guess
> I'll just have to watch the packages ... maybe their origin has something
to do
> with it? not sure.

I didn't think to look at the package for a statement of
origin. More likely that it was some mom and pop outfit 
in the Asian community. Come to think of it, it was also
insufficiently plucked, so I had to do a bit of that as
well - that was grosser than the gutting of the bird,
because after the first few minutes my fingers got too
greasy to pull the quills out, so I had to use a knife,
which got all greasy as well.
 
> > Cooking a bit. A few bugs won't kill you; otherwise we'd
> > be up that creek without a paddle. SOW, did you see how
> > they're saying not to eat cookie dough any more, not
> > because of Salmonella from eggs, but because the flour
> > may contain E. coli?
> Yes, it seems to be related to certain brands so that's good.. From some news
> source or other:
> "The E. coli outbreak in at least 20 states, likely caused by flour, was
> reported earlier this month, by the CDC and led General Mills to voluntarily
> recall 10 million pounds of flour."
> ouch :(

I'd have allowed them to irradiate it. Not that irradiation
is a great solution, but it seems to beat tossing millions
of pounds of flour.
 
> "The products were sold under the names Gold Medal, Signature Kitchen's, and
> Gold Medal Wondra."

I've not bought any of those products since the '80s or 
so, not being a demon baker (and in fact not having an 
oven at all these days), so it doesn't affect me in any
way. Furthermore, I'd probably defy the advice and 
continue to eat small quantities of raw dough, licking 
beaters, spatulas, and bowls as available. I figure if 
my system has survived some of the stuff I've ingested 
around the world, it can take a few E. coli.
 
> >> I've found that to be true as well, and it's the young plants or new shoots
> >> that seem to taste best (makes sense :) )
> > And thus you can make a tasty meal out of the thinnings.
> Yes, I do that often.  For the pea sprouts, there are always new shoots
> cropping up so I often grab them ... which makes more sprout :)

It's a great thing when waste and by-products taste good.
 
> > Pretty sure they're edible, but not eaten because of the teture.
> That's true, hadn't thought of that Lol

There are other things that are dubious in texture
that people eat; grape leaves, which are kind of
tough and stemmy, come to mind, being eaten by
Greeks and others who should know better, but only
after being softened in hot brine and then recooked.

Preserved grape leaves
Categories: pickle, ingredient
Yield: 2 pints

1 qt young spring grape leaves
- stem end removed
2 ts kosher salt, dissolved in
1 qt water
1 c fresh lemon juice
- or 2 1/2 ts citric acid
1 qt water

 
Bring salted water to a boil. Add washed grape leaves 
and blanch for 30 sec. Drain.

Stack them on each other into 2 piles then form into 
loose rolls and stand each roll up in two 1-pt canning 
jars. Add lemon juice or citric acid to a second quart 
of water and bring to a boil. Fill jars within 1/2" of 
top with the hot mixture. Seal.

Process in a boiling water bath for 15 min.

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