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Unless you are using the bathroom, playing with the dog etc., there should be no problem. We have become a germophobic society which in turn lowers our immune system. I understand it in a restaurant because god knows what happens there, and even in that case like someone posted before, you see people with food handling gloves touching money or picking stuff off the floor..... at home, no gloves.
"You are who you are when nobody is looking"
You had to go there
Quit being so rational
A buddy of mine told me that when he was in the Navy and about to embark on his first long tour in a nuclear sub, they asked him if he had any allergies. He said no. They said, well, you will when you're done. They were right. The sub is so sterile, lacks the antigens and flora of bacteria you're exposed to normally. Has a profound effect on the immune system. I spent considerable time (totals in years) cruising the oceans in nuclear powered submarines. No allergies starting out and none when finished. Never heard of the above issue with any crew members over the years, but never did ask either...and I didn't "do sick then and don't do it now". I blame my good health on the medicinal effects of adult beverages. (And care and feeding of my toothbrush :)>- )
my problem with germophobes isn't their germophobia. it's that they apply it inconsistently. people are afraid of germs only because they have been told to be. conversely, they utterly ignore germs or procedures where they shouldn't, if they were TRULY worried about bacteria.case in point. washing a chicken and all the cutting boards like they are nuclear waste, while serving a spinach salad, unwashed. i'm pretty sure most cases of food poisoning from salmonella lately have occurred in produce. because of testing, there have been beef and chicken recalls, but only a few people actually sick from it. but produce is a different thing altogether. more people are getting sick from produce than chicken/beef, from what understand. why are people only worried about raw meat?i also like to point out that if they are truly concerned about bacteria, they are going to need to reconcile the fact that their toothbrush has been sitting out in a bathroom for the past many months, left to air dry after swabbing the bacteria from their mouth. how do they not look sideways at their toothbrush every night and not worry? :))it is virtually (no BS here) a certainty that every person on this forum, member or lurker, has a toothbrush which would test positive for e. coli. and yet it's the chicken breast that freaks them out.is there a reason your toothbrush isn't a new one opened fresh every night? aren't you worried about 'germs'? :)truth is, the vast majority of germs in our house are OUR germs. families have their own strains, even. your appendix actually has a function. to repopulate your gut with bacteria in the case of an illness where they get wiped out. germs aren't bad. bad germs are bad.there are more so-called germs on you right now than there are cells in your body. by a huge factor. quit panicking. quit using antibacterials for everything, swabbing every surface with alcohol, and quit taking antibiotics unless you truly need to.it's just giving you a false sense of security, and can actually weaken your immune response.time to shut up, stike. yeah. i know.:))
Just to freak out any germophobes out there, we all have between 2-5 pounds (Stike closer to 6 *insert even more evil laughter here*) of bacteria in our bodies, and there are more bacterial cells than human....
So my wife is a chef and we use a restaurant style prep to keep sanitation. At first I was all over the place but once I worked the system enough it was second hand. The key really is just to have a good system which works for you.1. All spices, seasonings, sauces are prepped into small bowls.2. Vegetable prep is completed with clean knives and cutting board, ready in cooking dishes or prep bowls.3. Meat prep is completed with clean knives and cutting board, ready for cooking on sheet tray4. Utensils are used from this point going forward for everything, ie I use tongs or forks to move meat, pig tail flipper works well also.
I do make a point of washing hands before and during all phases of a cook. If you have ever spent 24-48 hours battling food poisoning (thanks sis) you find it makes you more cautious...First thing I do before a cook is fill a sink with hot, soapy water. Get out the tools and dishes I need and finally the food. After I finish the meat prep I place it in a dish for transport to the grill and wash my hands. I use tongs to get meat onto grill then wash my hands, pan and tongs. Having a sink full of hot water means I don't have to turn on faucet or pump soap bottle until I have washed my hands. Plus whenever I was my hands I was whatever tools/dishes have used up to that point.
For things that involve mustard, rubs etc I slip on the cheap plastic food service gloves to keep my hands from getting stained.
Just to freak out any germophobes out there, we all have between 2-5 pounds (Stike closer to 6 *insert even more evil laughter here*) of bacteria in our bodies
there are literally more bacteria in you and on you than cells in your body
i tried to kill them with gin last night. did not work
stike said:well sheesh. how many years? the last 30 haven't made a dent.
well sheesh. how many years? the last 30 haven't made a dent.
Well I may not be as eloquent as stike, but if I didn't wear gloves when I field dressed it I ain't wearing no gloves when I cook it!
If I'm flippin' burgers and dogs on the long open grill at an event among people I don't know I look like I'm preparing for surgery. At home, among friends, big difference. Only near-complaint I ever got was from hemp-cloth wearing PIDA vegans about the smell of cooked meat. I pointed to a scratch on the grill and said, "I always put that part upwind. It has never had animal products on it. How would you like your Boca Burgers?" So they moved upwind, ate my Boca Burgers, drank my wine and whined about people who cook animals. There's public and there's home. Huge difference!