Katra wrote:
> In article >,
> zxcvbob > wrote:
>
>
>>The time has come, the Walrus said, To talk of many things:
>>Of shoes -- and ships -- and sealing-wax -- Of cabbages -- and kings --
>>And why the sea is boiling hot -- And whether "Wavy G" can sing:
>>
>>>Oh, don't worry. It is perfectly fine to lick the spoon when preparing
>>>food for somewon else. This is no problem. You're not going to spread
>>>germs this way. It's also normal to not wash your hands after you use
>>>the toilet. I mean, it's not like you're shitting on your hands, right?
>>>And you know what else? It's OK to lick your fingers to turn the pages
>>>of a magazine while sitting in a Hospital waiting room. Who cares, you
>>>know?
>>
>>If one's immune system is never challenged, it gets bored and starts
>>*looking* for something to attack -- next thing you know, you got an
>>autoimmune disease like rheumatoid arthritis or multiple sclerosis.
>>
>>Licking the spoon is a public service if you think about it...
>>
>>Best regards,
>>Bob
>
>
> <snickers>
> So is peeing in the public swimming pool, and not washing hands after
> using the toilet if one works in a restaraunt kitchen I guess. ;-)
>
> Especially if you do any hand-mixing sans gloves...

When you wear gloves, it's ok to pick your nose because your hands stay
clean anyway and you don't put any germs in your nostrils, which is a
big worry. Gloves can magically make bad sanitation habits OK. Gloves
can actually purify foods that were already contaminated.

No, seriously...

Kitchen people working for me never wore gloves. They let people get
sloppy about good sanitation techniques because they think the gloves
are protective. If the people wearing them aren't careful without them,
they won't be any more careful with them. In my kitchens, it was
mandatory to wash hands at the beginning of the shift and after each
task, food handling or not. Anti-bacterial detergent each time. Nail
brushes. Peroxide and vinegar for surfaces before and after use.
<http://www.hi-tm.com/Documents2001/Glove-problems.html>

Pastorio

One time on Usenet, "Bob (this one)" > said:

> In my kitchens, it was
> mandatory to wash hands at the beginning of the shift and after each
> task, food handling or not. Anti-bacterial detergent each time. Nail
> brushes. Peroxide and vinegar for surfaces before and after use.

I've never heard of that combination, is it better than bleach, Bob?

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Karen AKA Kajikit wrote:
> On Wed, 27 Apr 2005 23:10:58 -0400, James Egan >
> wrote:
>
>>While cooking something like spaghetti sauce, I taste the
>>sauce (or gravy) occasionally to test. My wife maintains
>
> I taste-test with a clean teaspoon... then just put into the sink with
> the dirty dishes - it can get washed later! There are some things that
> are utterly ruined by the addition of saliva - like milk dishes.

Sorry. No. You won't get enough saliva in the dish to matter. Any
enzymes present would be inactivated virtually instantaneously by the
heat and bacteria likewise. Doesn't leave much else to worry about

> I
> learnt that the hard way when I was quite young. You don't want to see
> a custard that's been 'double-dipped' and left to stand in the fridge
> overnight.

*Any* custard that's been cut or damaged by *any* means will purge
liquid. That's called syneresis. It happens with all gels including sour
cream, yogurt and most puddings. Happens with starch and gum gels, too,
unless specifically formulated to avoid it. Jams and jellies will "weep"
over time. Has nothing to do with saliva or any of its ingredients.

Pastorio

> For most things however, it doesn't make a jot of
> difference. I still try to avoid it though - my mother taught me that
> it was 'not nice'.
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

"K. Reece" > wrote in message
...
>
> "kilikini" > wrote in message
> . ..
>
> >
> > My husband is mortified when I double dip after tasting. I try to tell
> > him
> > that the heat kills the germs, but he doesn't get it, so I *am* at the
> > sink
> > all day when I'm cooking soups or stews. I waste more time and water
> > cleaning a darn utensil. (When he's not here or not looking, I still
> > double-dip. Don't tell! Shhhhhhh.)
> >
> > kili
> >
> >
>
> Has it never occured to anyone to dip out a small amount with the stirring
> spoon and put it on a small plate or in a cup and taste it with a tasting
> spoon?
>
> Kathy


Why use all those extra dishes, waste the resources (water, energy for
heating said water, soap, etc) ? Of course, this is exactly what I do when
I'm making turkey and dressing....just because I want a sample plate of the
dressing, though, not for any other reasons. Then again, the utensil used is
so darned hot, I rarely actually touch it with my mouth anyway! lol

kimberly
>
>

"K. Reece" > wrote in message
...
>
> > wrote in message
> oups.com...
> > You could have a stirring spoon and a tasting spoon, I suppose. Just
> > make sure not to get them mixed up. I've forgotten which was which
> > before though, and have stirred sauces with a tasting spoon and vice
> > versa with no adverse effect on the food, and with no one else the
> > wiser. If anyone objects to the way I cook, I tell them to feel free to
> > take over. =o)
> >
> > Melissa
> >
>
> I don't stir with a teaspoon and I don't eat with a cooking spoon.
They're
> not too hard to keep straight.
>
> Kathy

Well goodie for you.


>
>

James Egan > wrote:

> Anyway, do YOU always wash
> your spoon after tasting? Be honest! <g>

If just I and my partner are eating the food, not always. If *anyone*
else is eating, I just use a clean teaspoon for tasting every time.
It's easy and doesn't mean I have to wash the stirring spoon every time.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Gal Called Jani wrote:

> One time on Usenet, "Bob (this one)" > said:
>
>>In my kitchens, it was
>>mandatory to wash hands at the beginning of the shift and after each
>>task, food handling or not. Anti-bacterial detergent each time. Nail
>>brushes. Peroxide and vinegar for surfaces before and after use.
>
> I've never heard of that combination, is it better than bleach, Bob?

Yes. And it doesn't have that nasty smell that bleach leaves behind. We
kept the two liquids in separate spray bottles (the food science people
say to do that but I haven't seen why anywhere) and sprayed the surfaces
with one than the other. Order makes no difference, say the writers.


"Vinegar along with hydrogen peroxide (H2O2) is used in the livestock
industry to kill bacteria and viruses before refrigeration storage. A
chemical mixture of peracetic acid is formed when acetic acid is mixed
with hydrogen peroxide. It is being used in some Asian countries by
aerosol sprays for control of pneumonia. A mixture of five-percent
acetic acid and three-percent hydrogen peroxide is commonly used."
<http://en.wikipedia.org/wiki/Vinegar>

"Susan Sumner, a food scientist at Virginia Polytechnic Institute and
State University, [...] sprays contaminated surfaces with a mist of
vinegar and then a mist of hydrogen peroxide. The disinfectant combo
kills bacteria on not only metal, plastic, and wood, but also on foods,
such as meat and lettuce leaves (see How to disinfect your salad)."
<http://www.sciencenews.org/pages/sn_arc97/7_12_97/food.htm>

"In her tests, she deliberately contaminated clean fruits and vegetables
with Salmonella, Shigella, or E. coli O157:H7 -- all capable of inducing
gut-wrenching gastroenteritis. On its own, the hydrogen peroxide was
fairly effective against all three germs, she found. But the best
results came from pairing the two mists. For instance, she told Science
News Online, "If the acetic acid got rid of 100 organisms, the hydrogen
peroxide would get rid of 10,000, and the two together would get rid of
100,000.""
<http://www.sciencenews.org/pages/sn_arch/9_28_96/food.htm>

"In tests run at Virginia Polytechnic Institute and State University,
pairing the two mists killed virtually all Salmonella, Shigella, or E.
coli bacteria on heavily contaminated food and surfaces when used in
this fashion, making this spray combination more effective at killing
these potentially lethal bacteria than chlorine bleach or any
commercially available kitchen cleaner."
<http://my.execpc.com/~mjstouff/articles/vinegar.html>

Pastorio

> wrote in message
oups.com...
> You could have a stirring spoon and a tasting spoon, I suppose. Just
> make sure not to get them mixed up. I've forgotten which was which
> before though, and have stirred sauces with a tasting spoon and vice
> versa with no adverse effect on the food, and with no one else the
> wiser. If anyone objects to the way I cook, I tell them to feel free to
> take over. =o)
>
> Melissa
>

I don't stir with a teaspoon and I don't eat with a cooking spoon. They're
not too hard to keep straight.

Kathy

James Egan wrote:
> While cooking something like spaghetti sauce, I taste the
> sauce (or gravy) occasionally to test. My wife maintains
> that I should clean the spoon each time, because my saliva
> will adversely affect the sauce (or whatever). I understand
> that saliva contains enzymes and that their purpose is to
> break down food. However, I cannot believe that the trace
> amount of saliva on a spoon used to test the sauce will
> have any significantly adverse affect. It's not like I
> slobber on the spoon! Anyway, do YOU always wash
> your spoon after tasting? Be honest! <g>

Heavens no. Not in my own home, anyway. Saliva breaks down the sauce?
I've never heard of such nonsense; it's not like you're spitting in the
sauce. Sounds to me like your wife is simply adverse to the same spoon
being used for stirring vs. tasting. Work the issue out amongst yourselves;
maybe she'll wash a bunch of tasting spoons for you and then wash them all
again when the sauce is done

Jill

Dog3 wrote:
> "K. Reece" > wrote in
> :
>
>>
>> "kilikini" > wrote in message
>> . ..
>>
>>>
>>> My husband is mortified when I double dip after tasting. I try to
>>> tell him
>>> that the heat kills the germs, but he doesn't get it, so I *am* at
>>> the sink
>>> all day when I'm cooking soups or stews. I waste more time and
>>> water cleaning a darn utensil. (When he's not here or not looking,
>>> I still double-dip. Don't tell! Shhhhhhh.)
>>>
>>> kili
>>>
>>>
>>
>> Has it never occured to anyone to dip out a small amount with the
>> stirring spoon and put it on a small plate or in a cup and taste it
>> with a tasting spoon?
>>
>> Kathy
>
> Cheesus Gawd... yet another thing to wash No thanks, I'll keep
> double dipping.

I'm with you on that, Michael!

Jill

In > Gal Called Jani wrote:

> I don't use my cooking utensils to taste test, I get a teaspoon
> from the drawer. If DH wants a taste, he grabs a fresh teaspoon.
> If I need to taste more than once, I get yet another teaspoon.
> To each their own I guess, but I don't want my spit in everyone
> else's food, or vice versa...

Absolutely! It is just gross to use the cooking utensils as your own
personal tasting tool. Cripes, this is one subject that really gets me
going. Don't lick the spoon!

And then of course we can get into the table manners thing as well. Why
do people think they can talk politely with a mouthful of food. Eat it
and shut up...


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

I said this, because I generally grab one of my wooden spoon from the
crock beside the stove for both stirring and tasting. So then I have
TWO wooden spoons coated with sauce, etc etc. Sometimes I just grab
what I need by feeling for it rather than looking all that hard. I
MIGHT use a piece of ordinary flatware to taste something that's
cooking, but I don't usually get out regular knives, spoons and forks
until I'm ready to dish up. =o) I'm less likely to burn myself or
drop the spoon in a deep saucepan if I use a nice, long handled wooden
spoon.

Melissa

"Katra" > wrote in message

> So is peeing in the public swimming pool, and not washing hands after
> using the toilet if one works in a restaraunt kitchen I guess. ;-)
>

If you pee in the poll and t hen go wash your hand, people will know what
you did .


>
> You'll never "french kiss" anyone ever again!
> --

At my age, you're probably right.

"K. Reece" > wrote in message
>
> Has it never occured to anyone to dip out a small amount with the stirring
> spoon and put it on a small plate or in a cup and taste it with a tasting
> spoon?

Only time I do that is if the food I want to taste is too hot to go right to
mouth. Otherwise it is a PITA to take the extra un-needed step.
--
Ed
http://pages.cthome.net/edhome/

On Thu 28 Apr 2005 07:44:41p, Edwin Pawlowski wrote in rec.food.cooking:

>
> "Katra" > wrote in message
>
>> So is peeing in the public swimming pool, and not washing hands after
>> using the toilet if one works in a restaraunt kitchen I guess. ;-)
>>
>
> If you pee in the poll and t hen go wash your hand, people will know what
> you did .

If you pee in the "poll", the pollsters may have you arrested. :-)

>> You'll never "french kiss" anyone ever again!
>> --
>
> At my age, you're probably right.

Aw, you're not that old, Ed. :-)


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bubba wrote:

>> > . I do promise that if
>> > something falls on the floor I will check it for dog
>> > hair
>> > before it goes on a plate.
>> >
>> >
> But do you actually remove the dog hair??? :-)

Well of course. Otherwise, I wouldn't bother checking for it
:-)

Gal Called Jani wrote:

> One time on Usenet, Dave Smith > said:
>
> > I do promise that if something falls on the floor I will check it for
> > dog hair before it goes on a plate.
>
> *Smile* You reminded me of the time that Mom made us a chicken on
> her rotisserie grill, and DH dropped it on the floor while removing
> it from the spit. Fortunately she had just cleaned the floor the day
> before -- we all had a good laugh and ate it anyway...

When we were much younger we invited some friends and their kids for
dinner. My wife cooked an orange chicken dish, and when she was taking it
out of the oven she dropped it and the food was all over the floor. My
friend, a doctor, said not to panic, the floor was reasonably clean and the
food was hot, so he scooped everything up and put in on the serving platter
while delegating me to fill up a pan with cold water for my wife to soak
her foot in, and his daughter to get a rag and wipe up the floor.

He made my wife soak her food in the cold water though the entire first
course.

One time on Usenet, Dave Smith > said:

<snip>

> When we were much younger we invited some friends and their kids for
> dinner. My wife cooked an orange chicken dish, and when she was taking it
> out of the oven she dropped it and the food was all over the floor. My
> friend, a doctor, said not to panic, the floor was reasonably clean and the
> food was hot, so he scooped everything up and put in on the serving platter
> while delegating me to fill up a pan with cold water for my wife to soak
> her foot in, and his daughter to get a rag and wipe up the floor.
>
> He made my wife soak her food in the cold water though the entire first
> course.

They sound like lovely people, Dave. Good friends are the salt of the
earth...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

>
> When we were much younger we invited some friends and their kids for
> dinner. My wife cooked an orange chicken dish, and when she was taking it
> out of the oven she dropped it and the food was all over the floor. My
> friend, a doctor, said not to panic, the floor was reasonably clean and
the
> food was hot, so he scooped everything up and put in on the serving
platter
> while delegating me to fill up a pan with cold water for my wife to soak
> her foot in, and his daughter to get a rag and wipe up the floor.
>
> He made my wife soak her food in the cold water though the entire first
> course.
>

This seems like rather unusual punishment for spilling the food. I hope her
foot was clean. ;~)
H

In article >,
"Bob (this one)" > wrote:

> Katra wrote:
> > In article >,
<snipped>
> >
> > Especially if you do any hand-mixing sans gloves...
>
> When you wear gloves, it's ok to pick your nose because your hands stay
> clean anyway and you don't put any germs in your nostrils, which is a
> big worry. Gloves can magically make bad sanitation habits OK. Gloves
> can actually purify foods that were already contaminated.
>
> No, seriously...
>
> Kitchen people working for me never wore gloves. They let people get
> sloppy about good sanitation techniques because they think the gloves
> are protective. If the people wearing them aren't careful without them,
> they won't be any more careful with them. In my kitchens, it was
> mandatory to wash hands at the beginning of the shift and after each
> task, food handling or not. Anti-bacterial detergent each time. Nail
> brushes. Peroxide and vinegar for surfaces before and after use.
> <http://www.hi-tm.com/Documents2001/Glove-problems.html>
>
> Pastorio

That is actually an excellent point... ;-)
Same concept works in health care.

Now that all blood collectors and nurses are required to wear gloves for
everything they do, I wonder how many do NOT wash their hands between
patients?

Might be why we've seen an upswing in MRSA's in our area, and other
antibiotic resistant bacteria.

Gloves are no guarantee.

Did you not see my tongue stuck in my cheek dear?

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>>Katra wrote:
>>
>>>In article >,
>
> <snipped>
>
>>>Especially if you do any hand-mixing sans gloves...
>>
>>When you wear gloves, it's ok to pick your nose because your hands stay
>>clean anyway and you don't put any germs in your nostrils, which is a
>>big worry. Gloves can magically make bad sanitation habits OK. Gloves
>>can actually purify foods that were already contaminated.
>>
>>No, seriously...
>>
>>Kitchen people working for me never wore gloves. They let people get
>>sloppy about good sanitation techniques because they think the gloves
>>are protective. If the people wearing them aren't careful without them,
>>they won't be any more careful with them. In my kitchens, it was
>>mandatory to wash hands at the beginning of the shift and after each
>>task, food handling or not. Anti-bacterial detergent each time. Nail
>>brushes. Peroxide and vinegar for surfaces before and after use.
>><http://www.hi-tm.com/Documents2001/Glove-problems.html>
>>
>>Pastorio
>
>
> That is actually an excellent point... ;-)
> Same concept works in health care.
>
> Now that all blood collectors and nurses are required to wear gloves for
> everything they do, I wonder how many do NOT wash their hands between
> patients?
>
> Might be why we've seen an upswing in MRSA's in our area, and other
> antibiotic resistant bacteria.
>
> Gloves are no guarantee.
>
> Did you not see my tongue stuck in my cheek dear?

I'm sorry. I thought it was someone else's.

Must be these trifocals...

Are we still talking about licking a spoon?

No, seriously...

Pastorio

Food For Thought wrote:
>> My husband is mortified when I double dip after tasting.
>
> Then we can presume he never kisses you. ;-)

Actually, we don't kiss enough. :-)

kili

Peter Aitken wrote:
> "Hairy" > wrote in message
> ...
>>
>> "James Egan" > wrote in message
>> news
>>> While cooking something like spaghetti sauce, I taste the
>>> sauce (or gravy) occasionally to test. My wife maintains
>>> that I should clean the spoon each time, because my saliva
>>> will adversely affect the sauce (or whatever). I understand
>>> that saliva contains enzymes and that their purpose is to
>>> break down food. However, I cannot believe that the trace
>>> amount of saliva on a spoon used to test the sauce will
>>> have any significantly adverse affect. It's not like I
>>> slobber on the spoon! Anyway, do YOU always wash
>>> your spoon after tasting? Be honest! <g>
>>
>> To me, that's not much different than picking up someone elses dirty
>> utensil
>> to eat with. Or everyone eating out of the same bowl.
>> Would it hurt me? Probably not, but I'd prefer to have only *my*
>> saliva in my food. I guess it comes down to your standards of
>> cleanliness. Is it really that much trouble to grab a clean spoon?
>> H
>>
>>
>

It is when you don't have a dishwasher, except yourself, that is. One more
spoon is another thing to wash and I can't stand washing silverware; I don't
know why.

kili

K. Reece wrote:
> "kilikini" > wrote in message
> . ..
>
>>
>> My husband is mortified when I double dip after tasting. I try to
>> tell him
>> that the heat kills the germs, but he doesn't get it, so I *am* at
>> the sink
>> all day when I'm cooking soups or stews. I waste more time and water
>> cleaning a darn utensil. (When he's not here or not looking, I still
>> double-dip. Don't tell! Shhhhhhh.)
>>
>> kili
>>
>>
>
> Has it never occured to anyone to dip out a small amount with the
> stirring spoon and put it on a small plate or in a cup and taste it
> with a tasting spoon?
>
> Kathy

Just now! :-) (Thanks)

kili

notbob wrote:
> On 2005-04-28, James Egan > wrote:
>
>> slobber on the spoon! Anyway, do YOU always wash
>> your spoon after tasting? Be honest! <g>
>
> Not a problem. I dip into my spaghetti sauce with a peace of buttered
> sourdough bread. By time the sauce is finished, I'm full.
>
> nb

I've never thought of that; that's a good idea. My hubby won't allow bread
in the house, though. Sigh. I miss bread and pasta.

kili

Dave Smith wrote:
> James Egan wrote:
>
>> While cooking something like spaghetti sauce, I taste the
>> sauce (or gravy) occasionally to test. My wife maintains
>> that I should clean the spoon each time, because my saliva
>> will adversely affect the sauce (or whatever). I understand
>> that saliva contains enzymes and that their purpose is to
>> break down food. However, I cannot believe that the trace
>> amount of saliva on a spoon used to test the sauce will
>> have any significantly adverse affect. It's not like I
>> slobber on the spoon! Anyway, do YOU always wash
>> your spoon after tasting? Be honest! <g>
>
> My mother freaks when she sees me taste something and stick the
> spoon back in, so if she is here I make sure that she sees me
> wash it off before using it again. Otherwise, you don't want to
> know what goes on in my kitchen. I do promise that if
> something falls on the floor I will check it for dog hair
> before it goes on a plate.

I've done that! But I check for cat hair. :-)

kili

One time on Usenet, "Bob (this one)" > said:
> Gal Called Jani wrote:
>
> > One time on Usenet, "Bob (this one)" > said:
> >
> >>In my kitchens, it was
> >>mandatory to wash hands at the beginning of the shift and after each
> >>task, food handling or not. Anti-bacterial detergent each time. Nail
> >>brushes. Peroxide and vinegar for surfaces before and after use.
> >
> > I've never heard of that combination, is it better than bleach, Bob?
>
> Yes. And it doesn't have that nasty smell that bleach leaves behind. We
> kept the two liquids in separate spray bottles (the food science people
> say to do that but I haven't seen why anywhere) and sprayed the surfaces
> with one than the other. Order makes no difference, say the writers.

<snip info>

I'd much rather use this combo than bleach, thanks muchly... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Hairy wrote:

> and wipe up the floor.
> >
> > He made my wife soak her food in the cold water though the entire first
> > course.
> >
>
> This seems like rather unusual punishment for spilling the food. I hope her
> foot was clean. ;~)

LOL. It was to cool her foot and stop the burn. It worked. Despite dropping all
the hot food and sauce on her foot she had only a mild burn.

On Thu, 28 Apr 2005 19:43:31 -0400, "Bob (this one)" >
wrote:

>Gal Called Jani wrote:
>
>> One time on Usenet, "Bob (this one)" > said:
>>
>>>In my kitchens, it was
>>>mandatory to wash hands at the beginning of the shift and after each
>>>task, food handling or not. Anti-bacterial detergent each time. Nail
>>>brushes. Peroxide and vinegar for surfaces before and after use.
>>
>> I've never heard of that combination, is it better than bleach, Bob?
>
>Yes. And it doesn't have that nasty smell that bleach leaves behind. We
>kept the two liquids in separate spray bottles (the food science people
>say to do that but I haven't seen why anywhere)

Just do a web search for "peracetic acid + unstable" :>

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >,
"Bob (this one)" > wrote:

> Katra wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >>Katra wrote:
> >>
> >>>In article >,
> >
> > <snipped>
> >
> >>>Especially if you do any hand-mixing sans gloves...
> >>
> >>When you wear gloves, it's ok to pick your nose because your hands stay
> >>clean anyway and you don't put any germs in your nostrils, which is a
> >>big worry. Gloves can magically make bad sanitation habits OK. Gloves
> >>can actually purify foods that were already contaminated.
> >>
> >>No, seriously...
> >>
> >>Kitchen people working for me never wore gloves. They let people get
> >>sloppy about good sanitation techniques because they think the gloves
> >>are protective. If the people wearing them aren't careful without them,
> >>they won't be any more careful with them. In my kitchens, it was
> >>mandatory to wash hands at the beginning of the shift and after each
> >>task, food handling or not. Anti-bacterial detergent each time. Nail
> >>brushes. Peroxide and vinegar for surfaces before and after use.
> >><http://www.hi-tm.com/Documents2001/Glove-problems.html>
> >>
> >>Pastorio
> >
> >
> > That is actually an excellent point... ;-)
> > Same concept works in health care.
> >
> > Now that all blood collectors and nurses are required to wear gloves for
> > everything they do, I wonder how many do NOT wash their hands between
> > patients?
> >
> > Might be why we've seen an upswing in MRSA's in our area, and other
> > antibiotic resistant bacteria.
> >
> > Gloves are no guarantee.
> >
> > Did you not see my tongue stuck in my cheek dear?
>
> I'm sorry. I thought it was someone else's.
>
> Must be these trifocals...
>
> Are we still talking about licking a spoon?
>
> No, seriously...
>
> Pastorio

ROFL!!!
You just made my morning....... ;-D

Thanks for the chuckle!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Curly Sue wrote:
> O"Bob (this one)" > wrote:
>
>> Gal Called Jani wrote:
>>
>>> One time on Usenet, "Bob (this one)" > said:
>>>
>>>> In my kitchens, it was mandatory to wash hands at the beginning
>>>> of the shift and after each task, food handling or not.
>>>> Anti-bacterial detergent each time. Nail brushes. Peroxide and
>>>> vinegar for surfaces before and after use.
>>>
>>> I've never heard of that combination, is it better than bleach,
>>> Bob?
>>
>> Yes. And it doesn't have that nasty smell that bleach leaves
>> behind. We kept the two liquids in separate spray bottles (the food
>> science people say to do that but I haven't seen why anywhere)
>
> Just do a web search for "peracetic acid + unstable" :>

Gotcha. Thanks. Peracetic acid is interesting stuff. I also looked at
"peracetic acid + vinegar" as I'd never heard of peracetic acid and I
wanted to see how it all fit together.

Funny that none of the reference materials explained this phenomenon.

But now I know. Thanks.

Pastorio

My hubby won't allow bread
> in the house, though. Sigh. I miss bread and pasta.
>
> kili
>
>

Just tell him, "No bread-No bred" ;~)
H

In article >,
James Egan > wrote:

> While cooking something like spaghetti sauce, I taste the
> sauce (or gravy) occasionally to test. My wife maintains
> that I should clean the spoon each time, because my saliva
> will adversely affect the sauce (or whatever). I understand
> that saliva contains enzymes and that their purpose is to
> break down food. However, I cannot believe that the trace
> amount of saliva on a spoon used to test the sauce will
> have any significantly adverse affect. It's not like I
> slobber on the spoon! Anyway, do YOU always wash
> your spoon after tasting? Be honest! <g>

Yes, I do, or I use a new spoon. The issue isn't enzymes, it's bacteria.

Miche

--
WWMVD?

Hairy wrote:
> My hubby won't allow bread
>> in the house, though. Sigh. I miss bread and pasta.
>>
>> kili
>>
>>
>
> Just tell him, "No bread-No bred" ;~)
> H

Should be "no bread, no bed". :-)

kili

Miche wrote:
> In article >,
> James Egan > wrote:
>
>
>>While cooking something like spaghetti sauce, I taste the
>>sauce (or gravy) occasionally to test. My wife maintains
>>that I should clean the spoon each time, because my saliva
>>will adversely affect the sauce (or whatever). I understand
>>that saliva contains enzymes and that their purpose is to
>>break down food. However, I cannot believe that the trace
>>amount of saliva on a spoon used to test the sauce will
>>have any significantly adverse affect. It's not like I
>>slobber on the spoon! Anyway, do YOU always wash
>>your spoon after tasting? Be honest! <g>
>
> Yes, I do, or I use a new spoon. The issue isn't enzymes, it's bacteria.

If you're tasting stuff that's cooking at anything approaching a simmer,
there's nothing important going to survive it. While cooking, your food
is essentially sterile. And sterilizing anything you put into it.

Pastorio

Dog3 wrote:
> "kilikini" > wrote in
> :
>
>> Hairy wrote:
>>> My hubby won't allow bread
>>>> in the house, though. Sigh. I miss bread and pasta.
>>>>
>>>> kili
>>>>
>>>>
>>>
>>> Just tell him, "No bread-No bred" ;~)
>>> H
>>
>> Should be "no bread, no bed". :-)
>>
>> kili
>
> I missed the original post. Why no bread in the house and why are the
> rest of you holding out in the bedroom <evil grin>?
>
> Michael

My hubby lost 60 pounds on Atkins, he's The (former) Fat Man. He won't
allow bread, pasta or potatoes in the house now, because if it's here, he
can't help himself. He goes on an eating binge.

I, however, love my pasta, bread and potatoes.

Regarding the bedroom issue - well, 'nuff said. :~)

kili

In article >,
Miche > wrote:

> In article >,
> James Egan > wrote:
>
> > While cooking something like spaghetti sauce, I taste the
> > sauce (or gravy) occasionally to test. My wife maintains
> > that I should clean the spoon each time, because my saliva
> > will adversely affect the sauce (or whatever). I understand
> > that saliva contains enzymes and that their purpose is to
> > break down food. However, I cannot believe that the trace
> > amount of saliva on a spoon used to test the sauce will
> > have any significantly adverse affect. It's not like I
> > slobber on the spoon! Anyway, do YOU always wash
> > your spoon after tasting? Be honest! <g>
>
> Yes, I do, or I use a new spoon. The issue isn't enzymes, it's bacteria.

I never use a tasting spoon to cook with, even for food I cook for
myself. What's the big deal? I always keep a little bowl on the side of
the stove with a serving utensil in it so I avoid dirtying my counter. I
simply use the serving utensil to ladle place a bit of food onto a small
plate then I use a different utensil to taste the food. The tasting
utensil is usually the same one I use to eat with when I am ready to sit
down and eat a full portion of whatever it is I am cooking.

Dog3 wrote:
> "kilikini" > wrote in
> :
>
>>
>> My hubby lost 60 pounds on Atkins, he's The (former) Fat Man.
>
> <clapping vigorously> Congratulate him for me. I'll bet he is really
> happy with himself and his looks.
>
>> He won't
>> allow bread, pasta or potatoes in the house now, because if it's
>> here, he can't help himself. He goes on an eating binge.
>
> I can only have them in very small portions on occasion. Not because
> I'm overweight but because the carb count drastically raises my blood
> glucose. Not good for a diabetic.
>
>
>>
>> I, however, love my pasta, bread and potatoes.
>>
>> Regarding the bedroom issue - well, 'nuff said. :~)
>>
>> kili
>
> Ohhh... I get it, no spuds no... you get my drift

Yep! :~)

kili

kilikini wrote on 30 Apr 2005 in rec.food.cooking

> Dog3 wrote:
> > "kilikini" > wrote in
> > :
> >
> >> Hairy wrote:
> >>> My hubby won't allow bread
> >>>> in the house, though. Sigh. I miss bread and pasta.
> >>>>
> >>>> kili
> >>>>
> >>>>
> >>>
> >>> Just tell him, "No bread-No bred" ;~)
> >>> H
> >>
> >> Should be "no bread, no bed". :-)
> >>
> >> kili
> >
> > I missed the original post. Why no bread in the house and why
> > are the rest of you holding out in the bedroom <evil grin>?
> >
> > Michael
>
> My hubby lost 60 pounds on Atkins, he's The (former) Fat Man. He
> won't allow bread, pasta or potatoes in the house now, because if
> it's here, he can't help himself. He goes on an eating binge.
>
> I, however, love my pasta, bread and potatoes.
>
> Regarding the bedroom issue - well, 'nuff said. :~)
>
> kili
>
>
>

Just remember if you cuut him off, you cut yourself off too. Now who'll
give in first?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> kilikini wrote on 30 Apr 2005 in rec.food.cooking
>
>> Dog3 wrote:
>>> "kilikini" > wrote in
>>> :
>>>
>>>> Hairy wrote:
>>>>> My hubby won't allow bread
>>>>>> in the house, though. Sigh. I miss bread and pasta.
>>>>>>
>>>>>> kili
>>>>>>
>>>>>>
>>>>>
>>>>> Just tell him, "No bread-No bred" ;~)
>>>>> H
>>>>
>>>> Should be "no bread, no bed". :-)
>>>>
>>>> kili
>>>
>>> I missed the original post. Why no bread in the house and why
>>> are the rest of you holding out in the bedroom <evil grin>?
>>>
>>> Michael
>>
>> My hubby lost 60 pounds on Atkins, he's The (former) Fat Man. He
>> won't allow bread, pasta or potatoes in the house now, because if
>> it's here, he can't help himself. He goes on an eating binge.
>>
>> I, however, love my pasta, bread and potatoes.
>>
>> Regarding the bedroom issue - well, 'nuff said. :~)
>>
>> kili
>>
>>
>>
>
> Just remember if you cuut him off, you cut yourself off too. Now
> who'll give in first?

ME! LOL

kili