What's good for the goose...

B

Brawlio

New member
.... is not always good for the gander, clearly.

(Food Network ramblings again - sorry.)

On a couple of "Chopped Champions" shows I've watched, the contestants got
slammed by the judges Big Time for dropping spoons on the floor and then
using them again, 'licking the spoon' and the importance of general
kitchen cleanliness. And so they should have been, one would say...

However, I was watching one of the Brit chefs who has his own restaurant
specializing in seafood (his name escapes me) and couldn't help but notice
that when he was making a sauce on one of his shows he used the same spoon
to stir the sauce and taste said sauce several times. Heh.

--
Cheers
Chatty Cathy
 
On Tue, 08 Mar 2011 10:38:02 -0800, ImStillMags wrote:






Define 'elsewhere', please? I have a feeling that the Health Department
Laws in places like the UK are fairly stringent too nowadays.




IIRC, one of the hepatitis viruses (not sure if it's A, B, C - or whatever
- is not 'killed' by being in "HOT" sauces, dishwashers and/or household
dish washing liquids available, is highly contagious and could be life
threatening if too much liver damage incurs... Please feel free to
correct me if I'm wrong.



Heh. My children even know what 'dirt' is - and my youngest is really good
at getting said dirt all over herself and her clothes. (Thank heavens for
soap/water/showers and automatic washing machines). However, I'm also all
for hand washing before and during food prep and separate cutting boards
for meats and vegetables too. If that makes me a germ-o-phobe, so be it.



Vaccines might have had something to do with it - and the absence of
rodents and other 'disease carrying creatures' in a lot of First World
kitchens/homes these days maybe? ;-)

--
Cheers
Chatty Cathy
 
On Tue, 08 Mar 2011 19:58:14 +0200, ChattyCathy
wrote:


Which reminds me... Do you get "Down Home with the Neely's" over
there? They are restaurant owners, but the show is all about home
cooking. I liked what she said last weekend. She double dipped, then
looked at the camera and said "Double dipping is a big no-no in the
restaurant, but it's okay at home". I agree.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 08 Mar 2011 10:20:03 -0800, projectile vomit chick wrote:


I was thinking that if he does that in his restaurant while preparing food
for his customers, hella gross would only begin to describe it.

--
Cheers
Chatty Cathy
 
On Tue, 08 Mar 2011 11:26:26 -0800, sf wrote:



Don't have time to watch FN as often as I'd like, so I'm not sure - and I
can't be bothered to scan the available TV guide(s) to find out. Sosueme


--
Cheers
Chatty Cathy
 
ChattyCathy wrote:

I've started noticing something similar on HGTV. Stuff is done on
various redecoration shows then I see the same thing on Holmes on Homes
where he says "We don't do that. It's not right".
 
On Tue, 08 Mar 2011 19:58:14 +0200, ChattyCathy
wrote:


Because it was all drama for a TV show... professional cooks on the
job rarely if ever taste what they're cooking... they make the same
dishes so many times the exact same way that they don't need to
taste... and after hanging over food cooking and smelling it all day
up close and personal they'd not be able to discern any taste
difference anyway. When you patronize an open kitchen Chinese
restaurant and watched the cook add all those spices and seasonings
have you ever seen any tasting, I never have. I've never seen a bar
tender taste either. And just because someone owns a restaurant
doens't mean they know how to cook... the owner of the Toyota dealer I
patronize readily admits that he can't do a tune up... he hires
mechanics... most owners of large restaurants can't boil an egg, they
hire cooks. Those TV cooking shows are taped and edited, they left
that spoon licking in on purpose.
 
On Tue, 08 Mar 2011 20:52:18 -0600, Omelet wrote:


Sarcasm aside, I wash my dishes/cutlery/glassware in something called
Sunlight (TM) dish washing liquid. It's a long-established, well known and
popular brand here. I also use a little household bleach diluted with
water to soak my kitchen cloths/sponges to kill bacteria - and another
product called Domestos (TM) - which also contains bleach - to clean my
sinks, kitchen surfaces and floors - and I haven't contracted anything
serious... yet.

However, if I am not mistaken, you and I are one of the few on this group
who do not possess a dishwashing machine? Not sure what's in the popular
dishwashing detergents available for them nowadays - so I don't know if
they contain anything powerful enough to kill various strains of the
hepatitis virus, for example.

FWIW, one of my friends contracted a "nasty" strain of hepatitis several
years ago - and she was told by her doctor to wash her plates, cups,
knives, forks, etc. separately (and preferably using a little bleach) from
the rest of the family's crockery and cutlery - as he said that even
"clean" dishes were not "safe" and there was still a chance she might pass
the hepatitis virus on to them if they ate from the same plates and/or
used the same knives and forks... It took six months of treatment before
she was declared "clear". Scary stuff.

BTW, she's about my age, and hadn't been vaccinated against various
strains of hepatitis as a child.

--
Cheers
Chatty Cathy
 
On Tue, 08 Mar 2011 13:10:54 -0800, ImStillMags wrote:


No, I didn't miss it... that's why I said, "I'm *also* all for hand
washing..."

I have to agree with that. LOL. IMHO, some mothers keep their children so
"clean" and are so fussy about where they can or cannot play that their
immune systems just don't get a chance to develop properly... And IMNSHO,
those are the kids who are constantly sniffling and/or coughing, always
have upset stomachs etc. - and who also have too many (often unnecessary)
antibiotics shoved down their throats.

--
Cheers
Chatty Cathy
 
"ChattyCathy" wrote



Oh I suspect she means some of our more crazy ones. UK from what I know
follows a sensible set. USA has all the same rules you have and a few extra
ones.

LOL, local place here got sited because they pulled a bag of dry rice out of
the freezer that morning and let it thaw on the counter instead of in a
refridgerator. They are fighting it.

Another place was sited because it didn't have a fly-guard on a second story
back door with a fire ladder off a small railed landing that's kept closed.
It's just an extra emergency exit incase of fire. They fixed that one by
sealing it off because it was a redundant extra way out well past fire
regulation requirements. (They moved the landing and ladder to under a
large window next to it and there are no added requirements for that). A
friend of mine works there and we were laughing at the absurdity.
 
"sf" wrote


Grin, I agree with the Neelys. If it's just for us, I am not worried. I
use lots of food safety things to prevent cross contamination with poultry
and such but I don't get crazy. Apt to taste something off a wooden spoon
then hand the rest to Don to check 'what seems missing' then rinse the spoon
just a little in water and set aside for further use.

Now when cooking a meal for others, I don't do that. I have a bunch of
plastic spoons I got 2 years ago that get pulled out and then washed in a
cotton net bag in the top of the dishwasher later.
 
On Wed, 9 Mar 2011 12:03:20 -0500, "cshenk" wrote:


Not once they arrive. hehe


Yeah, sure you do... those are the same disposables you've used over
and over and over again for the last 20 years along with all the other
plastic disposables you pick out of the trash after a cookout and
everyone has gone. If you truly do that no way did you just begin
only 2 years ago, do you really think anyone believes you just began
cooking at age 59, only 2 years ago! LOL

For yoose who are bent on lots of tasting use two spoons, the larger
stirring spoon for dipping, then tipping some into a smaller tasting
spoon, helps to cool liquids too.
 
"Brooklyn1" wrote


Nope, not at all. Most of what I cook for others is fast stuff, not even
started before they arrive. Live crab boils and such. Oh and grilled meats
or things like that where a spoon isnt needed or wanted.


About 2 years ago. I like to reuse plastics as long as reasonable before
they hit landfill. Things like empty plastic coffee containers from work
get cleaned out and used as herb garden containers.


Uh, grin, you seem a little confused today on my age. Hint, I'm younger
than you. Your rants are pretty fun to read though!


Depends on what it is but I use just the one at home when it's only us.
 
On Tue, 08 Mar 2011 19:27:45 -0800, sf wrote:



Thanks. When next I'm in the US of A, I'll be sure to check out that link.

LOL!

--
Cheers
Chatty Cathy
 
On Wed, 09 Mar 2011 21:08:31 +0200, ChattyCathy
wrote:


You said " I can't be bothered to scan the available TV guide(s) to
find out" and I say it's easier than that. If you have Food Network
in South Africa, you should also have a daily program guide on the
internet for it too. I put the Cooking Channel daily program guide
next to Food Network's today. The History Channel program guide is
also on my toolbar, as well as HGTV's.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 9 Mar 2011 14:06:57 -0500, "cshenk" wrote:


Some grocery stores will recycle plastic bags. Safeway can be counted
on for it in my area.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/9/2011 1:15 PM, ImStillMags wrote:

It seems like everybody has some kind of inspector. We were in trouble
once for using an extension cord on the adding machine, extension cords
are not permissible, and for having articles sitting within 2 feet of
the water heater. After that happened, any time they came to inspect,
someone would meander to the back to make sure nothing was sitting near
the water heater. We broke that rule more than once.

Becca
 
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