Raw milk is easily contaminated. I don't think it's wise to get it from the average grocery store where it might not be handled properly. mentioned raw cheese and butter, those are easily kept properly and are much better and healthier raw.
You can think of it like sushi. It might be fine in a specialized restaurant, but I wonder who in his right mind would buy sushi from the supermarket.
Clearly enough people that sushi is widely available at most supermarkets
I see it sold at supermarkets and always wonder who buys it. It doesn't look that fresh and the temperature is too high. Obviously, a Japanese supermarket will probably be better at this kind of thing, but if you know how fresh sushi looks you won't buy some shoddy offering from some generic supermarket. Even the seaweed salad they sell doesn't look fresh.
Ive seen some make it fresh onsite throughout the day, but i would guess others get it delivered daily in the morning and must be fresh enough to sell well. If the refrigeration isnt working properly tho i would avoid buying any meat
I wonder who in his right mind would buy sushi from the supermarket.
Are you really this stupid? People buy raw fish at the grocery all the time.
Raw fish is cooked at a high temperature, it's not supposed to be eaten like sushi. Do you really think sushi is just random raw fish sold at grocery stores?
I voted not available because most people are too fucking stupid to understand the risks associated with raw milk. I'm not saying it should be illegal, but stocking it at Walmart to kill all the tards might not be a good idea.
Then again, maybe we should kill all the tards...? Naw, they won't die, just get sick and suck up more of that "free" healthcare I'm paying for.
The people funneling their ill gotten gains through the sushi store buy sushi from the supermarket, at least that’s what I witnessed with my eyes.
Sushi restaurants that know what they are doing don't buy generic fish from the supermarket, they buy it from the fish market and store it properly. It must be freezed at a very low temperature before brought into serving temperature so that the parasites in the raw fish are killed. There's a reason sushi chefs in Japan have to undergo a long period of training.
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