I got this in my email today. Sheesh, if breaking those rules are
bad, I should be dead by this time.
http://www.eatingwell.com/health/hea...od_safety.html

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jun 18, 11:11*pm, sf > wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

i believe i've broken all of these rules...maybe more than once.

harriet & critters in azusa

sf wrote:

> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html

I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
temperature of about 135°F, and pork to an internal temperature of 140°F. I
can't say that I check the temperature of reheated leftovers, but I doubt
that it even comes close to 165°F. Sometimes I don't reheat them at all.

Bob

"sf" ha scritto nel messaggio
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

Maybe they should do something about contaminated foods before selling them,
so one doesn't have to contemplate a hard fried egg? Why not set
regulations so that foods are clean?

Raw milk has always been possible if the herd is checked regularly for
tuberculosis. It's only dangerous in cases of neglect or super-farming
techniques, which frankly I would like to see made illegal.

On Jun 19, 2:11*am, sf > wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

What - no more cold pizza? (non-reheated leftover category)
Anyhow, I HAVE left meat to thaw for an hour or so on the counter,
knowing full well it's going to get coked for the next meal.

And I don't even own a fridge thermometer. My lower shelf and crisper
are so cold, stuff almost freezes as it is. Every therm I've owned
gets broken or somehow disappears. This is the reverse of the wire
hanger rule (closet breeding). One of those unexplainable house
mysteries.

On Jun 19, 2:11*am, sf > wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...

All of them. Except maybe the raw milk one. I've never had any
interest in raw milk.
I think the only raw-milk cheese I eat is Parm-Reg, and that's aged
long enough that
it doesn't break the rule. I can't rule out that maybe I've had a
young raw-milk cheese
somewhere.


Cindy Hamilton

Bob wrote on Thu, 18 Jun 2009 23:26:22 -0700:

>> I got this in my email today. Sheesh, if breaking those
>> rules are bad, I should be dead by this
>> time. http://www.eatingwell.com/health/healthy_cooking/ten_co
>> mmandments_of_food_safety.html

> I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
> temperature of about 135°F, and pork to an internal
> temperature of 140°F. I can't say that I check the temperature
> of reheated leftovers, but I doubt that it even comes close to
> 165°F. Sometimes I don't reheat them at all.

I'm not really fond of steak tartare and I don't think it is a good idea
to *routinely* eat raw food that been warmed up to much less than the
Pasteurization temperature but I do eat sushi and soft-cooked eggs are
the best!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 18 Jun 2009 23:11:52 -0700, sf > wrote:

>
>I got this in my email today. Sheesh, if breaking those rules are
>bad, I should be dead by this time.
>http://www.eatingwell.com/health/hea...od_safety.html

Some of the comments are quiet funny as well

On Thu, 18 Jun 2009 23:11:52 -0700, sf > wrote:

>
>I got this in my email today. Sheesh, if breaking those rules are
>bad, I should be dead by this time.
>http://www.eatingwell.com/health/hea...od_safety.html

I definitely break 6 of them (to be specific, I break rules Nr 2, 3,
4, 5, 6, and 9). Rule Nr 10 I don't break, but that's because I've
never seen a food recall here...
Gee, life without raw milk cheese... I'm French and Swiss for
chrissake!!!
The only (mild and few) cases of food poisoning I've had were from
restaurant food...


Nathalie in Switzerland

On Jun 19, 2:11*am, sf > wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
I probably transgress on 4 or 5 of them on a regular basis.

For someone with a healthy immune system and reasonable sanitation
habits overall, you can survive most of them. But when cooking for a
crowd, potluck, or friends, I will be more careful about the food
spoilage ones.

maxine in ri

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

I consistently break rules 5 and 6. Nothing happened.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf wrote:
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

1. Use a refrigerator thermometer to keep your food stored at a safe
temperature (below 40°F).

My refrigerator has electronic controls, and I shoot it with an infrared
thermometer now and then to validate.

2. Defrost food in the refrigerator, the microwave or in cold water,
never on the counter.

Pretty much. I do defrost frozen shrimp in warm water since they defrost
in a couple minutes and then go immediately into the hot pan to sauté.

3. Always use separate cutting boards for raw meat/poultry/fish and
produce/cooked foods.

No, I typically use one cutting board for a cooking session, but I
properly sequence what is going on it, starting with raw produce, then
cooked stuff, then raw meats/fish.

4. Always cook meat to proper temperatures, using a calibrated
instant-read thermometer to make sure.

Yes, although I use my proper temperatures, not those of some paranoid
bureaucrats.

5. Avoid unpasteurized (raw) milk and cheeses made from unpasteurized
milk that are aged less than 60 days.

I've never run into those, so N/A, however I wouldn't avoid them if I
did run into them.

6. Never eat runny eggs or foods, such as cookie dough, that contain raw
eggs.

I always eat eggs runny, and I also readily test stuff with raw eggs in
it. Never had a problem.

7. Always wash your hands in warm soapy water for at least 20 seconds
before handling food and after touching raw meat, poultry or eggs.

I don't time 20 seconds, but I'm pretty anal about hand washing while
cooking and probably wash a dozen times in a typical meal cooking
session.

8. Always heat leftover foods to 165ºF.

Hell no.

9. Never eat meat, poultry, eggs or sliced fresh fruits and vegetables
that have been left out for more than 2 hours (1 hour in temperatures
hotter than 90°F).

It depends entirely on what the item in question is.

10. Whenever there's a food recall, check products stored at home to
make sure they are safe.

No, but nearly every recall is for horrid processed prepared crap that I
never buy. The few exceptions like the spinach scare also don't affect
me as I just stick to cooked preparations (love creamed spinach) until
the scare is over.


Bonus question: Is the "5 second rule" valid?

Answer: Yes with qualifications.

A number of TV programs have reviewed the "5 second rule" and every one
has got the answer and their test procedures totally wrong.

In every TV test instance they drop the test food on a surface for the 5
seconds to contaminate it, but then they incubate the food for 24 hours
which completely invalidates the test.

Of course the food picks up contaminants, that isn't the question, the
question is whether the contaminants it picks up are at levels after the
5 seconds that are harmful for you to eat *then*, not after 24 hours of
incubation. The answer is of course *no*, your digestive system can
readily handle the small amount of bacteria the food has picked up. It's
even less of an issue say with a raw steak dropped on the way to the
grill. Rinse of the dirt and put the thing on the grill, it's fine.

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.

I got 10 out of 10!

Slatts

Pete C. wrote:

> A number of TV programs have reviewed the "5 second rule" and every
> one has got the answer and their test procedures totally wrong.

I wonder what prompts all the shows to suddenly cover the same
subject all of a sudden. No doubt there was a study published.

I thought the 5 second rule was a JOKE. I had no idea people
actually thought there were 5 seconds before germs would get
on the food. Or crud, unless it's been less than a few minutes
since you mopped the floor.

Likely it was a joke, and only someone looking to write a paper
took it seriously.

nancy

sf wrote:
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
>
http://www.eatingwell.com/health/hea...od_safety.html
>
Yep, I should be dead by this time too.

The egg rule cracked me up <eg>. I've been making real mayonnaise with
raw eggs (laid by my chickens) for a good couple of years... I've
*always* liked my eggs soft-boiled and my fried eggs with the yokes
runny.

I've also thawed my meat on the counter on many, many occasions and have
never owned a fridge thermometer. [I wondered why the fridge
thermometer rule was top of the list - but maybe this Eatingwell crowd
get a percentage of the sales]. Oh, and I like my beef steak rare - so
rare that a good vet should be able to save it...

DH and the kidlette have eaten cold pizza for breakfast plenty of times.
(I heat mine up, but not because I'm afraid of 'germs' - I just don't
like cold pizza.)

I've always used a separate cutting board for raw meat, didn't have to
read any rules to figure that one out.

IMHO, the food recall one should be a no-brainer too - but I can't speak
for anybody else. Same for the washing of hands. But there are a lot of
dumb people in this world... (Yes, even dumber than me).

--
Cheers
Chatty Cathy - still alive and kickin'.

On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
> wrote:


>DH and the kidlette have eaten cold pizza for breakfast plenty of times.
>(I heat mine up, but not because I'm afraid of 'germs' - I just don't
>like cold pizza.)

Well, yes, that's why I don't break *that* rule - I like my leftovers
(from cooked hot meals) hot, really hot.

Nathalie in Switzerland

ChattyCathy wrote:
> sf wrote:
>>
>> I got this in my email today. Sheesh, if breaking those rules are
>> bad, I should be dead by this time.
>>
> http://www.eatingwell.com/health/hea...od_safety.html
>>
> Yep, I should be dead by this time too.
>
> The egg rule cracked me up <eg>. I've been making real mayonnaise with
> raw eggs (laid by my chickens) for a good couple of years... I've
> *always* liked my eggs soft-boiled and my fried eggs with the yokes
> runny.
<snip>
That would be OK _if_ you wash your chickens in soapy water for at least
20 seconds before they lay their eggs.

Cheers,

Michael Kuettner

Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
> > wrote:
>
>
>>DH and the kidlette have eaten cold pizza for breakfast plenty of
>>times. (I heat mine up, but not because I'm afraid of 'germs' - I just
>>don't like cold pizza.)
>
> Well, yes, that's why I don't break *that* rule - I like my leftovers
> (from cooked hot meals) hot, really hot.

Quite so. (If you're going to eat them 'as was'). However, I do like
slices of leftover cold chicken in a salad, for example. Or some
slices of cold roast beef with mustard and pickles on a sandwich.
--
Cheers
Chatty Cathy

"sf" > wrote in message
...
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Oh my, how did Grandma and Grandpa survive? They had no home refrigeration,
no meat thermometer, milked their own cow, gathered their own eggs, and did
not know about food recalls. We have become paranoid.

Later,

DP

Michael Kuettner wrote:

> ChattyCathy wrote:
>>
>> The egg rule cracked me up <eg>. I've been making real mayonnaise
>> with raw eggs (laid by my chickens) for a good couple of years...
>> I've
>> *always* liked my eggs soft-boiled and my fried eggs with the yokes
>> runny.
> <snip>
> That would be OK _if_ you wash your chickens in soapy water for at
> least 20 seconds before they lay their eggs.

<snork>
--
Cheers
Chatty Cathy - still laughing

On Fri, 19 Jun 2009 17:22:34 +0200, ChattyCathy
> wrote:

>Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>
>> On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
>> > wrote:
>>
>>
>>>DH and the kidlette have eaten cold pizza for breakfast plenty of
>>>times. (I heat mine up, but not because I'm afraid of 'germs' - I just
>>>don't like cold pizza.)
>>
>> Well, yes, that's why I don't break *that* rule - I like my leftovers
>> (from cooked hot meals) hot, really hot.
>
>Quite so. (If you're going to eat them 'as was'). However, I do like
>slices of leftover cold chicken in a salad, for example. Or some
>slices of cold roast beef with mustard and pickles on a sandwich.

Oh sure. Wait - you think that that rule means no cold cuts/cold
chicken/cold roast pork (with a good herb mayo - heaven on
earth!)?!??!? That would be nuts.

Nathalie in Switzerland

"sf" wrote:
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
>
It's very rare to die from breaking those rules but nearly everyone
experiences food poisoning to varying degrees several times a year. Food
poisoning is the most under reported illness there is... most instances are
so mild that they go unnoticed (or are chalked up to over indulging in
food/booze) and some cases it's just a headache and or a little dehydration
from protracted terlit visits, but I bet many of you have spent 24 hours or
more praying to the crapper wishing you were dead and swearing to your god
and/or mommy to let you live and that from now on you'll be good. Food
poisoning, unfortunately, is one of the most completely forgotten illnesses.
The medical community can interpolate very accurately how many cases of food
poisoning occur that go unreported from over the counter drug sales. Most
food poisonings occur outside ones own home, those who eat out often
(restaurants.others homes) experience food poisoning most often. And since
symptoms don't usually occur for 24-36 hours it's difficult to attribute the
cause. Everyone should have a properly operating thermometer in their
fridge and freezer (will save you money too), and keep careful track of how
long you store your leftovers. And refrain from purchasing eggs and fresh
meat directly from small family owned farms, those are not USDA inspected.
Do not reuse plastic wrap, plastic storage bags, and foil. One of the
safest foods to eat out is fresh made pizza, do not buy those reheated
slices. And the most important rule that's not on that list is to throughly
clean your fridge/freezer often.

Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> Oh sure. Wait - you think that that rule means no cold cuts/cold
> chicken/cold roast pork (with a good herb mayo - heaven on
> earth!)?!??!? That would be nuts.

I think the sentence "The USDA recommends heating *all* cooked leftovers
to 165°F in order to kill all potentially dangerous bacteria." could be
interpreted as such, yes. And I think 'nuts' is far too polite a word
for it ;-)

[Have no idea who actually did the so-called research and compiled these
rules for the site, but... nevermind, it's good for a laugh.]
--
Cheers
Chatty Cathy

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

Gee, according to those rules, I'm a corpse....

brooklyn1 wrote:
>

<paranoia snipped>

It's too late, you're one of them...

brooklyn1 wrote:

> And refrain from purchasing eggs and
> fresh meat directly from small family owned farms, those are not USDA
> inspected.

Heh. Might be a bit difficult to get our small holding and/or chicken
coop inspected by a member of the USDA - unless you're willing to pay
for said inspector's food/travel expenses/accommodation to get here...
Mind you, it's only 7970 miles away from the USA (give or take) -
shouldn't set you back too much.
--
Cheers
Chatty Cathy

Nathalie Chiva wrote:
> On Fri, 19 Jun 2009 17:22:34 +0200, ChattyCathy
> > wrote:
>
>> Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>>
>>> On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
>>> > wrote:
>>>
>>>
>>>> DH and the kidlette have eaten cold pizza for breakfast plenty of
>>>> times. (I heat mine up, but not because I'm afraid of 'germs' - I
>>>> just don't like cold pizza.)
>>>
>>> Well, yes, that's why I don't break *that* rule - I like my
>>> leftovers (from cooked hot meals) hot, really hot.
>>
>> Quite so. (If you're going to eat them 'as was'). However, I do like
>> slices of leftover cold chicken in a salad, for example. Or some
>> slices of cold roast beef with mustard and pickles on a sandwich.
>
> Oh sure. Wait - you think that that rule means no cold cuts/cold
> chicken/cold roast pork (with a good herb mayo - heaven on
> earth!)?!??!? That would be nuts.

This conversation is becoming surreal)

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

I got a 100% on that test - I break ALL of them routinely!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

ChattyCathy wrote:
> Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>
>> Oh sure. Wait - you think that that rule means no cold cuts/cold
>> chicken/cold roast pork (with a good herb mayo - heaven on
>> earth!)?!??!? That would be nuts.
>
> I think the sentence "The USDA recommends heating *all* cooked leftovers
> to 165°F in order to kill all potentially dangerous bacteria." could be
> interpreted as such, yes. And I think 'nuts' is far too polite a word
> for it ;-)
>
> [Have no idea who actually did the so-called research and compiled these
> rules for the site, but... nevermind, it's good for a laugh.]

I doubt that there was any serious research for this article. Some
writer most likely came across the USDA guidelines, converted guideline
to "RULES" and then wrote a half-assed article making this into fact and
promoting food hysteria to freak out the gullible... And of couse they
will sell a few more fridge thermometers, the maker of which pay to
advertise with the site.

I would look at the USDA site to see what they actually say..

George wrote:
>
> I doubt that there was any serious research for this article.
> Some
> writer most likely came across the USDA guidelines, converted
> guideline to "RULES" and then wrote a half-assed article making this
> into fact and promoting food hysteria to freak out the gullible... And
> of couse they will sell a few more fridge thermometers, the maker of
> which pay to advertise with the site.
>
> I would look at the USDA site to see what they actually say..

Exactly.

But it's still good for a laugh. ;-)
--
Cheers
Chatty Cathy

On Jun 19, 1:11*am, sf > wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Don't tell anybody, but I've broken all but one. Several on a regular
basis. But that's OK, I'm only cooking for myself these days!
Lynn in Fargo
(Has the OSHA commercial food safety certification!)

In article >,
sf > wrote:

> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...s_of_food_safe
> ty.html

I've broken some of those rules more than once and never gotten sick.
I'm very careful about sanitation, but that's about it!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> I got this in my email today. Sheesh, if breaking those rules are
>> bad, I should be dead by this time.
>> http://www.eatingwell.com/health/hea...s_of_food_safe
>> ty.html
>
> I've broken some of those rules more than once and never gotten sick.
>
Everyone who eats gets food poisoning several times a year.

In article
>,
Kalmia > wrote:

> On Jun 19, 2:11*am, sf > wrote:
> > I got this in my email today. *Sheesh, if breaking those rules are
> > bad, I should be dead by this time.http://www.eatingwell.com/health/healthy
> > cooking/ten commandments of ...
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> What - no more cold pizza? (non-reheated leftover category)
> Anyhow, I HAVE left meat to thaw for an hour or so on the counter,
> knowing full well it's going to get cooked for the next meal.

Same here. I just watch it carefully.
I will thaw under refrigeration if I plan ahead far enough tho'. <g>

>
> And I don't even own a fridge thermometer. My lower shelf and crisper
> are so cold, stuff almost freezes as it is. Every therm I've owned
> gets broken or somehow disappears. This is the reverse of the wire
> hanger rule (closet breeding). One of those unexplainable house
> mysteries.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
ChattyCathy > wrote:

> I've always used a separate cutting board for raw meat, didn't have to
> read any rules to figure that one out.

I just wash it well between uses.
I will most often cut the meat up last when prepping a recipe, but
that's generally because the meat goes in last!

Made a pan of hash for dad this morning and cut up the onions first as
they had the longest cooking time, then the potato. I scrubbed off the
board then cut up the meat. The meat was pre-cooked tho' so that might
not count...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"Michael Kuettner" > wrote:

> ChattyCathy wrote:
> > sf wrote:
> >>
> >> I got this in my email today. Sheesh, if breaking those rules are
> >> bad, I should be dead by this time.
> >>
> > http://www.eatingwell.com/health/hea...nts_of_food_sa
> > fety.html
> >>
> > Yep, I should be dead by this time too.
> >
> > The egg rule cracked me up <eg>. I've been making real mayonnaise with
> > raw eggs (laid by my chickens) for a good couple of years... I've
> > *always* liked my eggs soft-boiled and my fried eggs with the yokes
> > runny.
> <snip>
> That would be OK _if_ you wash your chickens in soapy water for at least
> 20 seconds before they lay their eggs.
>
> Cheers,
>
> Michael Kuettner

Nah. Mom always made home made mayo with our own chicken's eggs as well.
Eggs always got washed before refrigerating them.

What makes you think store bought chicken eggs are any more or less
sanitary?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"brooklyn1" > wrote:

> but I bet many of you have spent 24 hours or
> more praying to the crapper wishing you were dead and swearing to your god
> and/or mommy to let you live and that from now on you'll be good. Food
> poisoning, unfortunately, is one of the most completely forgotten illnesses.

Not in a very long time but as someone pointed out, it's more
frequently/likely from restaurant food... ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > sf > wrote:
> >
> >> I got this in my email today. Sheesh, if breaking those rules are
> >> bad, I should be dead by this time.
> >> http://www.eatingwell.com/health/hea...ents_of_food_s
> >> afe
> >> ty.html
> >
> > I've broken some of those rules more than once and never gotten sick.
> >
> Everyone who eats gets food poisoning several times a year.

Then you must not be very sanitary. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> ChattyCathy > wrote:
>
>> I've always used a separate cutting board for raw meat, didn't have to
>> read any rules to figure that one out.
>
> I just wash it well between uses.
> I will most often cut the meat up last when prepping a recipe, but
> that's generally because the meat goes in last!
>
> Made a pan of hash for dad this morning and cut up the onions first as
> they had the longest cooking time, then the potato. I scrubbed off the
> board then cut up the meat. The meat was pre-cooked tho' so that might
> not count...

I use a poly material flat mat that you just lay down on the counter to
cut/slice every thing. Wash & dry like a regular dish.

Bob

Guilty of breaking rule #3, separate cutting boards for meats &
vegetables, and rule #9, never eat foods that have been left out for 2
hours.


Becca