http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy

In article >,
Chatty Cathy > wrote:

> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

It'll be interesting to see what the results are...

So far there are only 3 votes including mine. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
>
> It'll be interesting to see what the results are...
>
> So far there are only 3 votes including mine. ;-)

Hey, its only morning on your side of the globe... Patience, my girl,
patience
--
Cheers
Chatty Cathy

In article >,
Chatty Cathy > wrote:

> Omelet wrote:
> >
> > It'll be interesting to see what the results are...
> >
> > So far there are only 3 votes including mine. ;-)
>
> Hey, its only morning on your side of the globe... Patience, my girl,
> patience

I'm okay with it. <G> Every vote counts...

Kinda like the Instapole at my favorite radio station:

http://www.woai.com/news/default.aspx
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Chatty Cathy" > wrote

> http://www.recfoodcooking.com/

No excuse, but I barely touch the spoon when I taste. More
like inhale it from the edge. If I was cooking for other people
besides Ron, I would most certainly not reuse the spoon.

Anyone have one of those tasting spoons? You dip one bowl
into the soup, tilt it and it flows through a channel into another
bowl you can taste. Hardly seems worth it, and I know I'd be
wearing it.

nancy

Nancy Young wrote:
[snip]
> Anyone have one of those tasting spoons? You dip one bowl
> into the soup, tilt it and it flows through a channel into another
> bowl you can taste. Hardly seems worth it, and I know I'd be
> wearing it.

A reasonable way is to use two spoons, large and small. The large
stirring spoon scoops up the whatever from the pot, then the teaspoon
dips out a taste from it. Stirring spoon goes back to work, teaspoon
gets an immediate rinse at the sink. I don't double dip chips in dip,
either. -aem

One time on Usenet, Chatty Cathy > said:

> http://www.recfoodcooking.com/
>
> Vote now!

Uh oh, I'm a "new spoon per taste" person. I know, big deal, so
a little saliva gets into my family's food, but that just grosses
me out. And since I do the dishes, the extra spoons are my problem...

--
Jani in WA

aem wrote:
> Nancy Young wrote:
> [snip]
> > Anyone have one of those tasting spoons? You dip one bowl
> > into the soup, tilt it and it flows through a channel into another
> > bowl you can taste. Hardly seems worth it, and I know I'd be
> > wearing it.
>
> A reasonable way is to use two spoons, large and small. The large
> stirring spoon scoops up the whatever from the pot, then the teaspoon
> dips out a taste from it. Stirring spoon goes back to work, teaspoon
> gets an immediate rinse at the sink. I don't double dip chips in dip,
> either. -aem
I use your method-when I've worked in restaurants, we had little
plastic tasting spoons that we just tossed after tasting. Now I have a
steaming hot water faucet that rinses well

Chatty Cathy > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!

I'm curious what those that answered, "Can't answer because my
choice isn't listed" use to taste the food with...

The Ranger

The Ranger wrote:
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...

Me2
--
Cheers
Chatty Inquisitive

Chatty Cathy wrote:
> http://www.recfoodcooking.com/

*yawn*

Yet another inane poll.

The Ranger wrote:

> Chatty Cathy > wrote in message
> ...
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...

Fingers, most likely. I recall the in first season of Top Chef one of
the candidates on the first show tasted something with his finger, then
he and chef guy got in a big argument about it.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

I use a dipping spoon and a saucer. The saucer lets the
soup/sauce/whatever cool a little and there is no direct link from my
lips to the pot

m

Chatty Cathy wrote:
> The Ranger wrote:
>>
>> I'm curious what those that answered, "Can't answer because my
>> choice isn't listed" use to taste the food with...
>
> Me2

I watch a lot of cooking show and you always see the chefs poking their
chubby finger into a vat of boiling whatever to taste it. yeeouch.

--

Real witches don't float so good.
- The Dresden Files

wrote:
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>
> *yawn*
>
> Yet another inane poll.
>


--
Cheers
Chatty Cathy

"Ravenlynne" > wrote

> I watch a lot of cooking show and you always see the chefs poking their
> chubby finger into a vat of boiling whatever to taste it. yeeouch.

Ugh. Gives me the willies. I see that a lot, too.

nancy

The Ranger wrote:
>
> Chatty Cathy > wrote in message
> ...
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...

I was tempted check that answer. If I am cooking something hot,
I confess that I don't worry about washing the spoon, though I
will admit I would not put it back in the pot in front of a
guest. Boiling kills germs. However, I once read (probably in
here) that saliva is or has an enzyme that causes eggs and/or <?>
milk not to set. When I make ice cream base, rice pudding or
other custards I am careful not to let salvia get into the
custard.


It's not like I am fishlippng a spoon when I test. I just sort
of suck in a bit off the end of a spoon without really touching
the hot spoon, or else I get a bit if the stuff in a spoon and
dip my finger into the spoon and lick it off my finger.

In article >,
Dave Smith > wrote:

> > I'm curious what those that answered, "Can't answer because my
> > choice isn't listed" use to taste the food with...
>
> I was tempted check that answer. If I am cooking something hot,
> I confess that I don't worry about washing the spoon, though I
> will admit I would not put it back in the pot in front of a
> guest. Boiling kills germs. However, I once read (probably in
> here) that saliva is or has an enzyme that causes eggs and/or <?>
> milk not to set. When I make ice cream base, rice pudding or
> other custards I am careful not to let salvia get into the
> custard.

It's called "Amylase" and saliva is so high in it, it has to be
drastically diluted to even be measured by a clinical chemistry
analyzer. ;-)

It's one of the major reasons why mouth pipetting is forbidden.

That and blood/body fluid communicable diseases.

It was even on the national certification exam.........
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dave Smith" > wrote

> It's not like I am fishlippng a spoon when I test. I just sort
> of suck in a bit off the end of a spoon without really touching
> the hot spoon, or else I get a bit if the stuff in a spoon and
> dip my finger into the spoon and lick it off my finger.

Ditto. I don't stick the spoon into my mouth, not even close.
Besides, once I've tasted for seasoning, I don't usually check
again, so the point is moot.

nancy

Chatty Cathy said...

> http://www.recfoodcooking.com/
>
> Vote now!


If a dish is finished and plated and a wooden spoon is destined for the sink
with a shred of mashed potato on it, etc., I'll lick the spoon. I'll taste
test with plastic throwaways.

Andy

"Little Malice" > wrote in message

> One time on Usenet, Chatty Cathy > said:
>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
> Uh oh, I'm a "new spoon per taste" person. I know, big deal, so
> a little saliva gets into my family's food, but that just grosses
> me out. And since I do the dishes, the extra spoons are my problem...

Me too. Unless it's only me eating a particular dish, then I'll re-use the
spoon. Probably even eat the meal with that spoon.
But when cooking for others, it's a new spoon per taste.

BOB

Nancy Young wrote:
> "Dave Smith" > wrote
>
>> It's not like I am fishlippng a spoon when I test. I just sort
>> of suck in a bit off the end of a spoon without really touching
>> the hot spoon, or else I get a bit if the stuff in a spoon and
>> dip my finger into the spoon and lick it off my finger.
>
> Ditto. I don't stick the spoon into my mouth, not even close.
> Besides, once I've tasted for seasoning, I don't usually check
> again, so the point is moot.
>
> nancy
>
>

I take a little of whatever I'm cooking out with a spoon and put the tip
of my finger to it.

--

Real witches don't float so good.
- The Dresden Files

> wrote in message
ps.com...
>
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>
> *yawn*
>
> Yet another inane poll.
>

Yet another inane post.



--
Posted via a free Usenet account from http://www.teranews.com

One time on Usenet, " BOB" > said:
> "Little Malice" > wrote in message
>
> > One time on Usenet, Chatty Cathy > said:
> >
> >> http://www.recfoodcooking.com/
> >>
> >> Vote now!
> >
> > Uh oh, I'm a "new spoon per taste" person. I know, big deal, so
> > a little saliva gets into my family's food, but that just grosses
> > me out. And since I do the dishes, the extra spoons are my problem...
>
> Me too. Unless it's only me eating a particular dish, then I'll re-use the
> spoon. Probably even eat the meal with that spoon.

Right, and in that case, I'll eat with the cooking spoon right out of
the pan. Nothin' fancy when it's just me. :-)

> But when cooking for others, it's a new spoon per taste.

I'm glad I'm not alone on that. I do like aem's suggestion about
putting something from the cooking spoon onto a tasting spoon though,
rather than dipping right into the pan/pot...

--
Jani in WA

One time on Usenet, "cybercat" > said:
> > wrote in message
> ps.com...
> > Chatty Cathy wrote:

> >> http://www.recfoodcooking.com/

> > *yawn*
> >
> > Yet another inane poll.

> Yet another inane post.

There was a time when one could look forward to some acerbic
wit in PVC's posts, but she's really fallen on hard times,
flame-wise. Must be getting old...

--
Jani in WA

Default User said...

> Fingers, most likely. I recall the in first season of Top Chef one of
> the candidates on the first show tasted something with his finger, then
> he and chef guy got in a big argument about it.


There was a movie about med school and the teacher made the students taste
urine. He demonstrated. The students reluctantly followed his lead, groaning.

The teacher was testing the student's powers of observation, again
demonstrating, dipping his index finger in the bowl of urine and tasting his
middle finger!

LOL!

Andy

Chatty Cathy wrote:
> The Ranger wrote:
> >
> > I'm curious what those that answered, "Can't answer because my
> > choice isn't listed" use to taste the food with...
>
> Me2

A new, clean spoon every time.

-L.

"The Ranger" > wrote in message
...
> Chatty Cathy > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...
>
> The Ranger


That was my vote and my reason is because I put a little of what I want to
taste into a seperate container and then use a spoon to taste it. So my
tasting spoon doesn't go into the pot of food at all nor do I have to wash
it between tastes.

Ms P

On Wed, 13 Dec 2006 21:23:59 +0200, Chatty Cathy
> wrote:

>http://www.recfoodcooking.com/

And my answer is almost always... I usually use a teaspoon to sample
the food and then it goes straight in the sink with the dirty dishes.
It only gets a second/third use if we are VERY short on clean
silverware!

In article >,
Dave Smith > wrote:

> It's not like I am fishlippng a spoon when I test. I just sort
> of suck in a bit off the end of a spoon without really touching
> the hot spoon, or else I get a bit if the stuff in a spoon and
> dip my finger into the spoon and lick it off my finger.

I generally consider 'lol' as a figure of typed speech with possibly a
smile attached. But the mental image of fishlipping with family and
friends looking on in horror while I test the gravy actually made me
laugh out loud. Thanks!

leo

--
<http://web0.greatbasin.net/~leo/>

ms_peacock wrote:
> "The Ranger" > wrote in message
> ...
>> Chatty Cathy > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>>>
>>> Vote now!
>> I'm curious what those that answered, "Can't answer because my
>> choice isn't listed" use to taste the food with...

>
>
> That was my vote and my reason is because I put a little of what I want to
> taste into a seperate container and then use a spoon to taste it. So my
> tasting spoon doesn't go into the pot of food at all nor do I have to wash
> it between tastes.
>
> Ms P
>
>

But then you have an extra container to wash....

gloria p

Andy wrote:
> Chatty Cathy said...
>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
>
> If a dish is finished and plated and a wooden spoon is destined for the sink
> with a shred of mashed potato on it, etc., I'll lick the spoon. I'll taste
> test with plastic throwaways.
>
> Andy
What?? You don't own real teaspoons that can be washed?

In article >,
" BOB" > wrote:

> "Little Malice" > wrote in message
>
> > One time on Usenet, Chatty Cathy > said:
> >
> >> http://www.recfoodcooking.com/
> >>
> >> Vote now!
> >
> > Uh oh, I'm a "new spoon per taste" person. I know, big deal, so
> > a little saliva gets into my family's food, but that just grosses
> > me out. And since I do the dishes, the extra spoons are my problem...
>
> Me too. Unless it's only me eating a particular dish, then I'll re-use the
> spoon. Probably even eat the meal with that spoon.
> But when cooking for others, it's a new spoon per taste.
>
> BOB

I'm the one that washes the dishes so it's my option. ;-)
I generally use a metal spoon and just wash between tastes.
I have a pan of hot soapy water in one of the two sinks.
I have a double stainless steel sink.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in
news
> In article >,
> " BOB" > wrote:
>
>> "Little Malice" > wrote in message
>>
>> > One time on Usenet, Chatty Cathy > said:
>> >
>> >> http://www.recfoodcooking.com/
>> >>
>> >> Vote now!
>> >
>> > Uh oh, I'm a "new spoon per taste" person. I know, big deal, so
>> > a little saliva gets into my family's food, but that just grosses
>> > me out. And since I do the dishes, the extra spoons are my
>> > problem...
>>
>> Me too. Unless it's only me eating a particular dish, then I'll
>> re-use the spoon. Probably even eat the meal with that spoon.
>> But when cooking for others, it's a new spoon per taste.
>>
>> BOB
>
> I'm the one that washes the dishes so it's my option. ;-)
> I generally use a metal spoon and just wash between tastes.
> I have a pan of hot soapy water in one of the two sinks.
> I have a double stainless steel sink.


I don't have to taste my food when I'm cooking it. It's *always* good
:-)

And as for other people wanting to taste it, they get a taste at the
table, off their plate.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

On Wed, 13 Dec 2006 15:07:40 -0500, "Nancy Young" >
wrote:
>
>"Chatty Cathy" > wrote
>
>> http://www.recfoodcooking.com/
>
>No excuse, but I barely touch the spoon when I taste. More
>like inhale it from the edge. If I was cooking for other people
>besides Ron, I would most certainly not reuse the spoon.
>
>Anyone have one of those tasting spoons? You dip one bowl
>into the soup, tilt it and it flows through a channel into another
>bowl you can taste. Hardly seems worth it, and I know I'd be
>wearing it.
>
Yeah, I agree.... and I actually bought a tasting spoon years ago.
Too much effort involved using it.

I taste and reuse the spoon (I swear, my lips hardly touch it) when
I'm cooking for family. What? You've never heard of *family germs*?
On the safer side, I don't do it when I think I'm contagious.

--
See return address to reply by email

On Wed, 13 Dec 2006 12:55:39 -0800, "The Ranger"
> wrote:

>Chatty Cathy > wrote in message
...
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
>I'm curious what those that answered, "Can't answer because my
>choice isn't listed" use to taste the food with...
>
for family purposes: reuse the spoon. If you're sick, you don't reuse
the spoon... unless you love playing nursemaid.

--
See return address to reply by email

On 13 Dec 2006 14:25:47 -0800, "-L." > wrote:

>
>Chatty Cathy wrote:
>> The Ranger wrote:
>> >
>> > I'm curious what those that answered, "Can't answer because my
>> > choice isn't listed" use to taste the food with...
>>
>> Me2
>
>A new, clean spoon every time.
>
You guys are too sterile.

--
See return address to reply by email

sf wrote in message
...
[snip]
> for family purposes: reuse the spoon. If you're sick,
> you don't reuse the spoon... unless you love playing
> nursemaid.

If I'm sick, I'm the one getting waited on! There _are_ priorities
here.

The Ranger

The Ranger wrote:
> Chatty Cathy > wrote in message
> ...
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> I'm curious what those that answered, "Can't answer because my
> choice isn't listed" use to taste the food with...
>
> The Ranger

It's not a matter of what is used, but how. I taste with a spoon, and
usually use a clean spoon, but sometimes---especially when it's me and
the ladies of the house--- just don't feel like it.

When making starch-thickened stuff---Chinese food, gravy, pudding,
etc.---a new spoon always. Saliva is really, really good at digesting
starch, in the mouth or in the cooking pot.

Side note: I've found that tasting the canned chunky soups during
microwave heating is enough to cause the thickener to "thin down" by
the time the soup gets hot enough to eat! Maybe it's just me.

Best -- Terry

Nancy Young wrote:
> "Chatty Cathy" > wrote
>
> > http://www.recfoodcooking.com/
>
> I barely touch the spoon when I taste.
> More like inhale it from the edge.

Oh, Baby!

> Anyone have one of those tasting spoons? You dip one bowl
> into the soup, tilt it and it flows through a channel into another
> bowl you can taste. Hardly seems worth it, and I know I'd be
> wearing it.

I cook with two spoons... my mother taught me this trick... pour some
from my wooden pot stirring spoon into my metal tasting spoon. But
naurally when I cook with 2nis my lips get sterilized with each swig.

Sheldon