May be just me,but Ive noticed Rachel Ray is always cooking with her
hair hanging over the food.Some long-haired male chefs do it also.Isnt
this a no-no in a professional or otherwise kitchen?When I did catering
its one of the first things we were told about...Plus touching food with
'clean'hands..noticed a few unclean finger nails on a few tv stars when
arranging presentations.
<<Smitty

J S said...

> May be just me,but Ive noticed Rachel Ray is always cooking with her
> hair hanging over the food.Some long-haired male chefs do it also.Isnt
> this a no-no in a professional or otherwise kitchen?When I did catering
> its one of the first things we were told about...Plus touching food with
> 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> arranging presentations.
> <<Smitty


Smitty,

I imagine TV chefs are allowed those liberties since they aren't serving
actual restaurant patrons.

Andy

(J S) wrote in
:

> May be just me,but Ive noticed Rachel Ray is always cooking
> with her hair hanging over the food.Some long-haired male
> chefs do it also.Isnt this a no-no in a professional or
> otherwise kitchen?When I did catering its one of the first
> things we were told about...Plus touching food with
> 'clean'hands..noticed a few unclean finger nails on a few tv
> stars when arranging presentations.
> <<Smitty

The unclean hands, dirty finger nails gross me out.

True Andy but its not just the "stars".(who should know better).Many
times restaurants are featured with various chefs in their travels.Ive
seen some with dreadlocks(the pastry guy)hanging over food,.or long
greasy hair,Hair swinging(Racheal)wiping their nose or scratching their
heads(Fieri),rubbing their hair,eyes,
There was a local guy on who was always scratching his eye,out of habit
I guess,which grossed me out....dirty nails...yuck.Not a good impression
for their restaurants.Maybe its just watching them 'play'with the food
on the plate arranging a presentation ,wonder what they touched before
its served to me.You never know....sanitary?no.If 5 different people
touched your meal before it got to you,would you eat it?..whatever
happened to hand coverings?Once in a great while you,ll see them used
but not often.
<Cheers,Smitty

"J S" > wrote

> for their restaurants.Maybe its just watching them 'play'with the food
> on the plate arranging a presentation ,wonder what they touched before
> its served to me.

I know, when I see that I think, would you quit rubbing your
hands all over my food?

>You never know....sanitary?no.If 5 different people
> touched your meal before it got to you,would you eat it?..whatever
> happened to hand coverings?

Ever watch Ace of Cakes? It's amusing to see how they make
different shapes/whatever, but no gloves, smooshing and squeezing
the product to shape it, I can't believe the end product is intended
for consumption. I could see getting one for the cool factor, but
having a cake to eat off to the side.

nancy

J S said...

> If 5 different people
> touched your meal before it got to you,would you eat it?


Smitty,

Heck no!!! I worked in a fine French restaurant as a dish washer. The
things I saw, I'd never eat there. Being the dishwasher, I did have the
cleanest hands!

Then there's always the waitress that brings your plate to the table and
her thumb is sticking over the rim of the plate into your food. "Enjoy,
Hon!" Maybe you know her?

I sometimes wear a chef's hat when I cook in MY kitchen. Part sanitary/part
fantasy!

Andy

In article >,
(J S) wrote:

> May be just me,but Ive noticed Rachel Ray is always cooking with her
> hair hanging over the food.Some long-haired male chefs do it also.Isnt
> this a no-no in a professional or otherwise kitchen?When I did catering
> its one of the first things we were told about...Plus touching food with
> 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> arranging presentations.
> <<Smitty

I generally tie back my hair when cooking, but mainly because it's
cooler. As for stuff under the fingernails? If that's me, that "stuff"
is usually food and got there from mixing the dish.

More and more tho', I'm doing any messy food preps wearing disposable
gloves. That's for my personal comfort, not for food safety.
--
Peace, Om

Remove _ to validate e-mails.

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

Andy wrote:
> J S said...
>
> > May be just me,but Ive noticed Rachel Ray is always cooking with her
> > hair hanging over the food.Some long-haired male chefs do it also.Isnt
> > this a no-no in a professional or otherwise kitchen?When I did catering
> > its one of the first things we were told about...Plus touching food with
> > 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> > arranging presentations.
>
> I imagine TV chefs are allowed those liberties since they aren't serving
> actual restaurant patrons.

That's not an excuse. And I wish folks would stop calling them Chefs,
the majority are not... they're foodtv personalities... were they
really chefs we wouldn't be having this discussion.

Sheldon

On Jun 6, 9:30 am, Sheldon > wrote:
> Andy wrote:
> > J S said...
>
> > > May be just me,but Ive noticed Rachel Ray is always cooking with her
> > > hair hanging over the food.Some long-haired male chefs do it also.Isnt
> > > this a no-no in a professional or otherwise kitchen?When I did catering
> > > its one of the first things we were told about...Plus touching food with
> > > 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> > > arranging presentations.
>
> > I imagine TV chefs are allowed those liberties since they aren't serving
> > actual restaurant patrons.
>
> That's not an excuse. And I wish folks would stop calling them Chefs,
> the majority are not... they're foodtv personalities... were they
> really chefs we wouldn't be having this discussion.
>
> Sheldon

The word 'Chef' has been perverted. It is a french(and other lingos)
word meaning 'chief', 'boss' or some such truck. These bozos walking
around calling themselves 'chefs' are out to lunch, or dinner or
breaky...I don't know any french but like a chef saucier would be in
charge of the sauce department; a chef is always in some kind of alpha/
beta role. For example(please note that the word chef is not only
used correctly in France)my uncle is a chemical engineer in Germany.
When he refers to his boss he calls him 'chef' etc...Mike Smith is a
cook unless he is in charge of something. Emeril is a chef I suppose
since he runs restaurants; but a chef of what? That is the question.
A chef of his restaurant/s. When he takes complete charge of one of
his kitchens in one of his restaurants then he would be executive chef
or head chef or just plain chef depending upon the organization of the
kitchen.

In article >,
(J S) wrote:

> True Andy but its not just the "stars".(who should know better).Many
> times restaurants are featured with various chefs in their travels.Ive
> seen some with dreadlocks(the pastry guy)hanging over food,.or long
> greasy hair,Hair swinging(Racheal)wiping their nose or scratching their
> heads(Fieri),rubbing their hair,eyes,
> There was a local guy on who was always scratching his eye,out of habit
> I guess,which grossed me out....dirty nails...yuck.Not a good impression
> for their restaurants.Maybe its just watching them 'play'with the food
> on the plate arranging a presentation ,wonder what they touched before
> its served to me.You never know....sanitary?no.If 5 different people
> touched your meal before it got to you,would you eat it?..whatever
> happened to hand coverings?Once in a great while you,ll see them used
> but not often.
> <Cheers,Smitty

They use gloves to handle food 100% of the time in the dining facility
where I work, and they all wear hair nets.

All it might take is one complaint to the local health authorities.
--
Peace, Om

Remove _ to validate e-mails.

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

On 2007-06-06, Omelet > wrote:

> They use gloves to handle food 100% of the time in the dining facility
> where I work, and they all wear hair nets.

Gee, how did mankind ever survive a couple million years without
gloves? And what happens if you are one of the not-so-few who might
develope a latex allergy from wearing gloves for hours on end every
day? Do you quit the industry and stand on some left turn island with a
sign saying, "Will Work For glove-handled food"? Gimme a break.

nb

notbob wrote:
> On 2007-06-06, Omelet > wrote:
>
>> They use gloves to handle food 100% of the time in the dining facility
>> where I work, and they all wear hair nets.
>
> Gee, how did mankind ever survive a couple million years without
> gloves? And what happens if you are one of the not-so-few who might
> develope a latex allergy from wearing gloves for hours on end every
> day? Do you quit the industry and stand on some left turn island with a
> sign saying, "Will Work For glove-handled food"? Gimme a break.
>
> nb
The black stains under my nails are normally basil or another herb I
snipped off for cooking from organic plants.

I wear gloves for working with raw meat then doff them when I move onto
other foods.

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

In article >,
notbob > wrote:

> On 2007-06-06, Omelet > wrote:
>
> > They use gloves to handle food 100% of the time in the dining facility
> > where I work, and they all wear hair nets.
>
> Gee, how did mankind ever survive a couple million years without
> gloves? And what happens if you are one of the not-so-few who might
> develope a latex allergy from wearing gloves for hours on end every
> day? Do you quit the industry and stand on some left turn island with a
> sign saying, "Will Work For glove-handled food"? Gimme a break.
>
> nb

I work in a hospital.

'nuff said. ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

>
> Ever watch Ace of Cakes? It's amusing to see how they make
> different shapes/whatever, but no gloves, smooshing and squeezing
> the product to shape it, I can't believe the end product is intended
> for consumption. I could see getting one for the cool factor, but
> having a cake to eat off to the side.
>
> nancy
>
>

I've noticed that too! It does seem like a lot of what they create is
not edible though or it is edible stuff wrapped around pipes or some
other type of structure. But you are right, when they do the fondant on
a cake it is all smoothed out by hand or when they handle the cakes and
I never see them wearing any gloves.
--
Queenie

*** Be the change you wish to see in the world ***

On 2007-06-06, Omelet > wrote:

> I work in a hospital.
>
> 'nuff said. ;-)

I'm sure. I worked in clean rooms. I couldn't get those damn things
off my hands fast enough. Never wear them at home. But, no doubt
they're lifesavers to hypochondriacs and germaphobes.

nb

"Sheldon" > wrote in message
oups.com...
> Andy wrote:
>> J S said...
>>
>> > May be just me,but Ive noticed Rachel Ray is always cooking with her
>> > hair hanging over the food.Some long-haired male chefs do it also.Isnt
>> > this a no-no in a professional or otherwise kitchen?When I did catering
>> > its one of the first things we were told about...Plus touching food
>> > with
>> > 'clean'hands..noticed a few unclean finger nails on a few tv stars
>> > when
>> > arranging presentations.
>>
>> I imagine TV chefs are allowed those liberties since they aren't serving
>> actual restaurant patrons.
>
> That's not an excuse. And I wish folks would stop calling them Chefs,
> the majority are not... they're foodtv personalities... were they
> really chefs we wouldn't be having this discussion.
>
> Sheldon
>

Maybe the Navy's title would suit most of these better....'Mess
Specialists'. They excell at making messes.
-ginny

"J S" > wrote in message
...
> May be just me,but Ive noticed Rachel Ray is always cooking with her
> hair hanging over the food.Some long-haired male chefs do it also.Isnt
> this a no-no in a professional or otherwise kitchen?When I did catering
> its one of the first things we were told about...Plus touching food with
> 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> arranging presentations.

I hate it when they handle raw meat with their bare hands, then merely wipe
their hands on a towel, or sometimes not even that, then use those unwashed
hands to touch other food. Yuck!

Julie Bove said...

I hate it when they handle raw meat with their bare hands, then merely
> wipe their hands on a towel, or sometimes not even that, then use those
> unwashed hands to touch other food. Yuck!


Sure. That, and you've seen them turn on the kitchen sink faucet with
"possibly" contaminated hands, wash them, then turn off the faucet with clean
hands only to recontaminate them and whatever they handle after that. Worst
case scenario stuff, of course.

Andy

"Virginia Tadrzynski" wrote:
> "Sheldon" wrote:
> > Andy wrote:
> >> J S said...
>
> >> > May be just me,but Ive noticed Rachel Ray is always cooking with her
> >> > hair hanging over the food.Some long-haired male chefs do it also.Isnt
> >> > this a no-no in a professional or otherwise kitchen?When I did catering
> >> > its one of the first things we were told about...Plus touching food
> >> > with
> >> > 'clean'hands..noticed a few unclean finger nails on a few tv stars
> >> > when
> >> > arranging presentations.
>
> >> I imagine TV chefs are allowed those liberties since they aren't serving
> >> actual restaurant patrons.
>
> > That's not an excuse. And I wish folks would stop calling them Chefs,
> > the majority are not... they're foodtv personalities... were they
> > really chefs we wouldn't be having this discussion.
>
> Maybe the Navy's title would suit most of these better....'Mess
> Specialists'.

You only wish you were. But that title is now outdated, it's now
Culinary Specialist: http://www.usslittlerock.org/Commissaryman.html


And if anyone cares to click on the 1947/48 menus they will note that
it is the US Govt. that was most instrumental is promoting smoking...
I can attest to that free tobacco was offered at every meal, even
through the '60s

Sheldon

notbob wrote:
> On 2007-06-06, Omelet > wrote:
>
>> They use gloves to handle food 100% of the time in the dining facility
>> where I work, and they all wear hair nets.
>
> Gee, how did mankind ever survive a couple million years without
> gloves? And what happens if you are one of the not-so-few who might
> develope a latex allergy from wearing gloves for hours on end every
> day?

What happens then is they wear vinyl or plastic gloves, plastic being in
fact what food service usually uses from go thanks to its low cost.


> Do you quit the industry and stand on some left turn island with a
> sign saying, "Will Work For glove-handled food"? Gimme a break.

Hey, back in the days before we created supermicroorganisms resistant to
nearly everything, I would have agreed with you.

<then again, we still have outbreaks of E. coli and Salmonella despite
the use of gloves... or more accurately thanks to the improper use of
gloves>

notbob wrote:

> Gee, how did mankind ever survive a couple million years without
> gloves? And what happens if you are one of the not-so-few who might
> develope a latex allergy from wearing gloves for hours on end every
> day?

My mother never wore gloves in the kitchen, neither did her mother, or
her mother, etc. We survived.

If latex irritates your skin, you can use vinyl or nitrile. I switched
over to nitrile because they are powder free. For home use, you can toss
them in the washer/dryer and reuse them over and over.

Becca

In article >,
notbob > wrote:

> On 2007-06-06, Omelet > wrote:
>
> > I work in a hospital.
> >
> > 'nuff said. ;-)
>
> I'm sure. I worked in clean rooms. I couldn't get those damn things
> off my hands fast enough. Never wear them at home. But, no doubt
> they're lifesavers to hypochondriacs and germaphobes.
>
> nb

A little MRSA with your salad? <G>
--
Peace, Om

Remove _ to validate e-mails.

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

In article >, Andy <q> wrote:

> Julie Bove said...
>
> I hate it when they handle raw meat with their bare hands, then merely
> > wipe their hands on a towel, or sometimes not even that, then use those
> > unwashed hands to touch other food. Yuck!
>
>
> Sure. That, and you've seen them turn on the kitchen sink faucet with
> "possibly" contaminated hands, wash them, then turn off the faucet with clean
> hands only to recontaminate them and whatever they handle after that. Worst
> case scenario stuff, of course.
>
> Andy

I'm no germophobe, but there are levels of food handling safety that
should not be violated.
--
Peace, Om

Remove _ to validate e-mails.

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

Sheldon wrote:
> "Virginia Tadrzynski" wrote:
>> "Sheldon" wrote:
>>> Andy wrote:
>>>> J S said...
>>
>>>>> May be just me,but Ive noticed Rachel Ray is always cooking with
>>>>> her hair hanging over the food.Some long-haired male chefs do it
>>>>> also.Isnt this a no-no in a professional or otherwise
>>>>> kitchen?When I did catering its one of the first things we were
>>>>> told about...Plus touching food with
>>>>> 'clean'hands..noticed a few unclean finger nails on a few tv
>>>>> stars when
>>>>> arranging presentations.
>>
>>>> I imagine TV chefs are allowed those liberties since they aren't
>>>> serving actual restaurant patrons.
>>
>>> That's not an excuse. And I wish folks would stop calling them
>>> Chefs, the majority are not... they're foodtv personalities... were
>>> they really chefs we wouldn't be having this discussion.
>>
>> Maybe the Navy's title would suit most of these better....'Mess
>> Specialists'.
>
> You only wish you were. But that title is now outdated, it's now
> Culinary Specialist: http://www.usslittlerock.org/Commissaryman.html
>
>
> And if anyone cares to click on the 1947/48 menus they will note that
> it is the US Govt. that was most instrumental is promoting smoking...
> I can attest to that free tobacco was offered at every meal, even
> through the '60s
>
> Sheldon

They were also instrumental in promoting drinking. Hence the Officers
clubs, the NCO clubs, the Enlisted Mens clubs, not to mention tax-free
bottles of booze sold at the stores on base. During WWII the image of a
military man was the "two-fisted drinking man".

Mom used to host O'Wives parties all the time. Ostensibly it was the ladies
getting together to talk (about what, I've no clue). But the cocktails were
flowing by 2PM and dinner was merely an idea they'd brought up in
conversation then quickly forgotten 5PM! Time for the guys to come
home; better mix another pitcher of martinis! It's almost the *real*
cocktail hour now! LOL

Jill

J S wrote:
>
> May be just me,but Ive noticed Rachel Ray is always cooking with her
> hair hanging over the food.Some long-haired male chefs do it also.Isnt
> this a no-no in a professional or otherwise kitchen?When I did catering
> its one of the first things we were told about...Plus touching food with
> 'clean'hands..noticed a few unclean finger nails on a few tv stars when
> arranging presentations.


Right at the very top of the list if Emeril and his BAM! BAM! BAM!
especially on the rare occasion that he does a nice presentation on a
dessert, and then proceeds to ruin it with too much icing sugar garnish.

jmcquown wrote:
>
>
>
> They were also instrumental in promoting drinking. Hence the Officers
> clubs, the NCO clubs, the Enlisted Mens clubs, not to mention tax-free
> bottles of booze sold at the stores on base. During WWII the image of a
> military man was the "two-fisted drinking man".


I gathered from my days in the reserves that the drinking was the primary
attraction to the services. I put in two years as a teenager and most of
the rest of the "men" were teens like myself. There was the officers mess
where the officers drank, the Sergeants Mess where the senior NCOs drank
and then there was the Men's Mess. We had a nice colour TV, a dart board, a
nice 5x8 slate pool table and a bar. The drinking age at the time was 21
so one of the few among the ranks who was of age was the bartender, and no
one was ever denied a drink.

When we went away on weekend bivouacs we each took a case (24) beer or a
bottle of liquor. We were a technical unit so the first thing we had to do
was to set up our mobile shops and find a place for our hoochies, dig the
slit trenches etc. We had some practical exercises in the afternoon,
sometimes out playing silly bugger, and sometime after dark we had a night
fighting exercise. Then is was time to drink, which often went on all
night. We were expected to be in shape for the next day's program and not
to hurt ourselves, and we had to clean up all the empty bottles. .


> Mom used to host O'Wives parties all the time. Ostensibly it was the ladies
> getting together to talk (about what, I've no clue). But the cocktails were
> flowing by 2PM and dinner was merely an idea they'd brought up in
> conversation then quickly forgotten 5PM! Time for the guys to come
> home; better mix another pitcher of martinis! It's almost the *real*
> cocktail hour now! LOL

The officer's wives organizations are an important part of military life
because it is such a transient existence and the women can get
exceptionally lonely without some sort of social outlet and opportunity to
meet new friends and set up their little support groups.

I came very close to enlistment after getting my degree. I had several
irons in the fire and one of them was the Army. I put in my application,
went through a series of interviews, aptitude tests, physical.. the works.
My last interview was on a Wednesday. I had an interview with another
government department the next day and they phoned me Friday morning to
tell me I got the job and could start Monday. The army called me Monday
morning, at my new job, and told me to report to Chilliwack the next week
for officer basic training and I turned them down. Sometimes I regret not
taking it, but if I had I would probably be a full fledged alcoholic by now
instead of just a part time tippler.

Dave Smith wrote:
> jmcquown wrote:
>>
>
>> Mom used to host O'Wives parties all the time. Ostensibly it was
>> the ladies getting together to talk (about what, I've no clue). But
>> the cocktails were flowing by 2PM and dinner was merely an idea
>> they'd brought up in conversation then quickly forgotten 5PM!
>> Time for the guys to come home; better mix another pitcher of
>> martinis! It's almost the *real* cocktail hour now! LOL
>
> The officer's wives organizations are an important part of military
> life because it is such a transient existence and the women can get
> exceptionally lonely without some sort of social outlet and
> opportunity to meet new friends and set up their little support
> groups.
>
You don't have to tell me about transient existance, Dave. We moved every
year or at most every two years. Making lasting friendships as the kid of a
military man wasn't likely. It's one reason I've not moved out of this area
since 1973. I was so tired of moving around, never getting to know anyone.
I got some valuable life experience, living in so many places. Exposure to
good and different foods, too. But it's a rough life for a kid.

> I came very close to enlistment after getting my degree. I had several
> irons in the fire and one of them was the Army. I put in my
> application, went through a series of interviews, aptitude tests,
> physical.. the works. My last interview was on a Wednesday. I had an
> interview with another government department the next day and they
> phoned me Friday morning to tell me I got the job and could start
> Monday. The army called me Monday morning, at my new job, and told
> me to report to Chilliwack the next week for officer basic training
> and I turned them down. Sometimes I regret not taking it, but if I
> had I would probably be a full fledged alcoholic by now instead of
> just a part time tippler.

I sure won't say the Marines did badly by my father, despite the three wars
and oh, having to kill people and getting shot himself. But maybe in the
long run it was much better than working in a steel mill

Jill

l, not -l wrote:

> I wouldn't exactly say the government promoted smoking; but they made it
> available for those who did use it; at that time, it was just a very common
> thing to do, like drinking coffee (also in every MRE/C-rat) or drinking
> beer. They NEVER helped us get those "funny" cigarettes that were a
> favorite in RVN

Maybe that is hurting enlistment.

Becca

<<They use gloves to handle food 100% of the time in the dining facility
where I work, and they all wear hair nets.
All it might take is one complaint to the local health authorities.
--
Peace, Om

Some cities have a place where you can check online about food
violations.Its quite an eye-opener .The main culprits here are
Taco-Bell.Used to go there a lot till I really watched them one
day.There was dried food on he counters,dirty floors,employees combing
hair tnen touching food bare -hamnded...Bob Evans,Mc Donalds...even some
the the high class eateries are hell in the kitchen wracking up
violations...bigger isnt always better...Makes you want to stay home and
cook..
Cheers,Smitty

notbob wrote:
> On 2007-06-06, Omelet > wrote:
>
>> I work in a hospital.
>>
>> 'nuff said. ;-)
>
> I'm sure. I worked in clean rooms. I couldn't get those damn things
> off my hands fast enough. Never wear them at home. But, no doubt
> they're lifesavers to hypochondriacs and germaphobes.
>
> nb

Or perhaps people who aren't very good at washing their hands?
Using them at home seems silly to me. But I'm not afraid of my food nor
of my handwashing capabilities either? LOL

Pennyaline wrote:

> Hey, back in the days before we created supermicroorganisms resistant to
> nearly everything, I would have agreed with you.

But they're usually not in the home kitchen.
>
> <then again, we still have outbreaks of E. coli and Salmonella despite
> the use of gloves... or more accurately thanks to the improper use of
> gloves>

We have E.coli and Salmonella because of other reasons. Chickens are
carriers when infected, hence their eggs have it.
Beef can get E.coli from feed and water contamination, and during
processing. It doesn't necessarily come from humans.

Omelet wrote:
> In article >,
> notbob > wrote:
>
>> On 2007-06-06, Omelet > wrote:
>>
>>> I work in a hospital.
>>>
>>> 'nuff said. ;-)
>> I'm sure. I worked in clean rooms. I couldn't get those damn things
>> off my hands fast enough. Never wear them at home. But, no doubt
>> they're lifesavers to hypochondriacs and germaphobes.
>>
>> nb
>
> A little MRSA with your salad? <G>

As you know, there is more CA-MRSA out there now than hospital acquired.
Handwashing is the best prevention.
Wash before and after you handle food in the kitchen to avoid passing on
ANY bug.

jmcquown wrote:

> You don't have to tell me about transient existance, Dave. We moved every
> year or at most every two years. Making lasting friendships as the kid of a
> military man wasn't likely. It's one reason I've not moved out of this area
> since 1973. I was so tired of moving around, never getting to know anyone.
> I got some valuable life experience, living in so many places. Exposure to
> good and different foods, too. But it's a rough life for a kid.

Other than your two years in Thailand, where else did you live? What
other food cultures did you get introduced to compliments of the USMC?

Goomba38 wrote:
> Pennyaline wrote:
>
>> Hey, back in the days before we created supermicroorganisms resistant
>> to nearly everything, I would have agreed with you.
>
> But they're usually not in the home kitchen.
>>
>> <then again, we still have outbreaks of E. coli and Salmonella despite
>> the use of gloves... or more accurately thanks to the improper use of
>> gloves>
>
> We have E.coli and Salmonella because of other reasons. Chickens are
> carriers when infected, hence their eggs have it.
> Beef can get E.coli from feed and water contamination, and during
> processing. It doesn't necessarily come from humans.

I didn't say E.coli and Salmonella come from humans. I said we still
have outbreaks. Contamination may originate in the foodstuffs but local
outbreaks are *spread* largely through improper food handling. Read the
literature that comes from regional health departments and the CDC, and
see how PPE are roundly misused -- handling uncooked then cooked foods
is kid stuff compared to my personal favorite: food handlers wearing
their gloves into (and then out of) the bathroom.

<ay yi yi!>

On Jun 6, 6:20 am, (J S) wrote:
>nails on a few tv stars when
> arranging presentations.
> <<Smitty

welcome to jewish media

In article >,
Becca > wrote:

> l, not -l wrote:
>
> > I wouldn't exactly say the government promoted smoking; but they made it
> > available for those who did use it; at that time, it was just a very common
> > thing to do, like drinking coffee (also in every MRE/C-rat) or drinking
> > beer. They NEVER helped us get those "funny" cigarettes that were a
> > favorite in RVN
>
> Maybe that is hurting enlistment.
>
> Becca

A rather large number of 'nam vets came home addicted to Heroin...
--
Peace, Om

Remove _ to validate e-mails.

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

Pennyaline wrote:
-- handling uncooked then cooked foods
> is kid stuff compared to my personal favorite: food handlers wearing
> their gloves into (and then out of) the bathroom.
>
> <ay yi yi!>

ohmygawd. lemme join you in that "ay yi yi!"
<and I'm sitting here eating while reading RFC!>
Kinda makes me lose my appetite... almost.

On Wed, 6 Jun 2007 09:00:44 -0400, "Nancy Young" >
wrote:

>
>"J S" > wrote
>
>> for their restaurants.Maybe its just watching them 'play'with the food
>> on the plate arranging a presentation ,wonder what they touched before
>> its served to me.
>
>I know, when I see that I think, would you quit rubbing your
>hands all over my food?
>

I don't see RR or any other TV chef "play" with their food. Some of
them put their hands in it, but RR certainly doesn't do it. She uses
her tongs so much I wonder if she's afraind of touching it.

I admire TV chefs that can prepare dishes with their hair down and
jewlery on, I certainly can't.

--
See return address to reply by email

On Jun 7, 12:47 am, Omelet > wrote:

> A rather large number of 'nam vets came home addicted to Heroin...

tricky dick made that possible

him and slick willy would make a nice pair of wool pullers
watergate, whitewater, what's the difference

In article . com>,
b > wrote:

> On Jun 7, 12:47 am, Omelet > wrote:
>
> > A rather large number of 'nam vets came home addicted to Heroin...
>
> tricky dick made that possible
>
> him and slick willy would make a nice pair of wool pullers
> watergate, whitewater, what's the difference

The entire history behind that is sickening.

"Opium" is a very enlightening book:

<http://www.amazon.com/Opium-History-...6674/ref=pd_bb
s_sr_1/104-6245318-0139117?ie=UTF8&s=books&qid=1181214970&sr=1-1>

This well researched tome evaporates a LOT of myths about the early and
current Opium trade.

A must for History buffs.
--
Peace, Om

Remove _ to validate e-mails.

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