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Old 10-07-2018, 10:04 AM   #21
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Assuming this guy took the safety precautions knowing he was on camera, can you imagine what he does off camera?
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Old 10-07-2018, 10:50 AM   #22
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Originally Posted by Mad Cook View Post
I use a board made from a solid block of unfinished hardwood which was given as a gift on my 21st birthday (I happen to know that it cost an arm and several legs but it's served me for nearly 50 years so it's probably just about earned its keep!!!). It's well scrubbed after use and stood on its end to air dry.

Wood is supposed to contain naturally occurring anti-bacterial properties and doesn't blunt your knives like glass, plastic and other synthetic ones do. I wouldn't trust the synthetic boards which are supposed to be anti-bug (sorry, can't remember the word I'm fishing for!) further than I could throw them. To be on the safe side I use one side of my board for meat, poultry, fish, etc., and the other for everything else. I also chop veg, etc., first and then the meat last, to be on the safe side.

My point wasn't about the cutting board material, but rather the fact I didn't see anyone wash it (or the knife) after the chicken was cut up. He could have easily prepared the veggies before the chicken, and there wouldn't have been an issue.
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Old 10-07-2018, 06:35 PM   #23
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That's not a fair statement. You may have worked in a few dirty ones but that's not enough to make that assessment..I know many that are very clean. My place always gets excellent inspections, I make sure of it..maybe you should spend a few bucks and eat at a good one..
You mean a good one like this one?? OOOK

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Old 10-07-2018, 06:37 PM   #24
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You mean a good one like this one?? OOOK



Or do you mean a good one as in yours?
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Old 10-07-2018, 06:57 PM   #25
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Makes me glad my quests don't watch me cook..


5 SECOND RULE!!!! 5 SECOND RULE!!!


Ross
I have slightly more relaxed rules when I am just cooking for myself than when I am cooking for other people, too. I still watch out for cross-contamination -- mise en place really helps with that. But, if I drop a stalk of celery on the floor, I'll pick it up, rinse it off and use it -- five second rule.

If I owned a restaurant, anything that hit the floor would go to the trash.

CD
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Old 10-07-2018, 07:00 PM   #26
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You mean a good one like this one?? OOOK

That is one of his two restaurants. I wouldn't eat at either one, having watched a few of his videos.

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Old 10-07-2018, 09:01 PM   #27
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I can evwnvsee 10th century vikings saying, "Oh my Odin, Helga. That'sa pretty nasty, don't you think?"
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Old 10-07-2018, 09:39 PM   #28
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I can evwnvsee 10th century vikings saying, "Oh my Odin, Helga. That'sa pretty nasty, don't you think?"
Vikings didn't bathe regularly, either. Try that out on your co-workers, sometime.

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Old 10-07-2018, 10:20 PM   #29
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Au, contraire, sir.

Vikings bathed regularly. Together.
When everything wasn't frozen.
They weren't afraid of life.
Mostly because everything was always frozen first.

Getting back on topic, you takes your chances when it comes to eating out. Don't be stupid; do some research with places you don't know; but mostly, don't sweat the small stuff.
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Old 10-08-2018, 01:21 PM   #30
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I take reasonable care about contamination when I cook, but I don't worry to much if everything is going to be cooked immediately after prepping. it's different if some of the ingredients are served raw or don't really get well cooked. The video showed him adding chopped scallions before the dish went into the oven, then again afterward, and the second batch was added after plating so any earlier contamination is still ready to attack.

Also the towel he used has to be totally disgusting, with chicken juices spread from hand to towel, from towel to pan handle and anything else he uses that towel on.

All of this is really never an issue when I cook because I always have one half of the sink filled with hot soapy water and I wash my hands and my utensils as I go, keeping the chances of contamination as small as possible.
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