Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cookbooks in the Kitchen are a Potential Biohazard


Shel_B

Recommended Posts

This isn't a problem for me. Whenever I'm cooking something more involved than, say, oatmeal, I take off all my clothes, apply antibacterial ointment over every square inch (square centimeter, if I'm not in the U.S.) of my body, and I'm good to go.

  • Like 10

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites

11 minutes ago, Alex said:

This isn't a problem for me. Whenever I'm cooking something more involved than, say, oatmeal, I take off all my clothes, apply antibacterial ointment over every square inch (square centimeter, if I'm not in the U.S.) of my body, and I'm good to go.

You too, eh?  I hope you also wash your mouth out with some alcohol like I do perhaps a couple of Negronis or something.  You just can't be too careful I say.

  • Like 15

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

10 minutes ago, Anna N said:

You too, eh?  I hope you also wash your mouth out with some alcohol like I do perhaps a couple of Negronis or something.  You just can't be too careful I say.

 

Oh, yes -- if I haven't already had it washed out, post-tirade, with Palmolive -- heady, but with just a touch of mellow smoothness. I'm still on a roll with making margaritas from Rick Bayless's book.

Edited by Alex (log)
  • Like 4

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites

I always have and use cookbooks in the kitchen. I have 46 year record of cooking almost every day that is spotless of food poisoning. *knocks wood*

 

When I was younger, I did splash some of my cookbooks (with who knows what now?). I still have and use some of those cookbooks, but I always keep them open on the shelf under the microwave that is far enough away from the prep and cooking area to be out of harm's way. It's still only a few steps away for referral.

 

My kitchen cookbooks will be pried from my cold dead hands! I'm pretty sure that the cause of death won't be attributed to food poisoning from said cookbooks. :)

 

Long sleeves, on the other hand, are a potential contamination hazard in the kitchen, and I never wear them. I can't even wash my hands properly without soaking the cuffs. How can I work with raw chicken in long sleeves safely? :S I was glad to see doctors getting a clue about this and also ties, that are another hazard, IMO. There are much worse dangers in the kitchen than cookbooks, I think.

 

 

  • Like 2

> ^ . . ^ <

 

 

Link to comment
Share on other sites

My cookbooks are stored in another area of the house.  What I do have is a four inch stack of 8x11" recipes piled in the corner of the counter.  The pile just keeps getting bigger and bigger.  I need to toss them and start over, I think.

Link to comment
Share on other sites

Perhaps I should put up this sign at the threshhold to our kitchen. It'll also help to keep meddlers out. ;)

 

However, I think I will actually get this one.

Edited by Alex
to correct for non-functional Amazon links (log)
  • Like 4

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites

×
×
  • Create New...