Interesting - Home Kitchen Self-Inspection Site ---- I got a B

Well, I got a "B" with a score of 84, but just reading the questions made me not want to eat out!

Wow - how many of those little things does a restaurant actually do religiously?!! I fell down on the 'storing things in the fridge with ample space between each' and cooling things quickly with ice.
YIKES!

 
Ever been in the kitchen with someone and they taste what they're cooking?

And then stick the spoon back into the pot and stir?
DH says I'm nuts but it really makes me crazy. They do that ALL the time on the food network.

 
Me too! How embarrassing. No more Larder Barder foods from me.

No thermometer in the frig...
I've never scrubbed my kitchen walls or ceiling in this house.
I got Indian meal moths six years ago (from my first (and only) trip to Trader Joes, no less!)

Now I feel so dirty.

 
I think I got marked down for rare foods. I'd have gotten an F is they knew ...

that I've loved raw meat since childhood. My father would buy extra ground beef (freshly ground) to make up for the shrinkage by my mother and us kids sneaking raw bits. Oh, and I can't remember when I last washed my ceilings. I never did understand the one about the dry rags.

 
Speaking of sushi: In the US, has the freezing of the fish been imposed by the FDA, if

that would be the appropriate regulatory body?

I love sushi, but about 3 years ago, the CDN gov't made it mandatory to freeze the fish before serving. I thought it would make a huge differencem but I don't seem to notice much.

Just wondering if freezing happens there, too.

 
I've been wanting to ask that question for awhile. My counter beside the stovetop is always

littered with a pile of dead spoons at the end of cooking. And I too, notice cooks testing the stew with a spoon, but when I see the professional kitchens, the chef seems to use a clean spoon.

 
My FIL literally will not eat dishes if they are made from certain family members that

have used their spoon or worse yet, used their finger to check spices. I saw Paula D do it on her show, Paula's Parties...I have to admit, i was grossed out....

Best,
Barb
edited to clarify that I saw PD use her finger....

 
How about someone just finishing a big bowl of potato salad and 4 little kids who have been

playing outside walk through the kitchen, each sticking a couple of fingers in the bowl and extracting a big mouthful. Mama just kept stirring. You can bet I skipped the potato salad.

At least if it's a dish that's being cooked, bacteria will be killed by the heat, even if it is unappetizing to see them double dip the spoon or use their finger.

 
Yuck! I have to admit that I am a bit over-anxious about where people's hands have been. And I'm

getting worse. I think it may have come from spending a lot of time in airports, one of the worst spots for germs. And growing up as the daughter of a nurse and during the polio epidemic. I tend to use my elbows a lot in public and probably wash my hands waaaaay too often. I think I'm somewhat overly paranoid.

 
Marg, I spent some time on this and it's really confusing. The short answer seems to be yes, but...

tuna is exempt, according to this link. I tried to find the answer on FDA and other more authorative sites, but they left my head spinning. Also note that only 50-60% of US sushi is frozen, very confusing.

http://ask.yahoo.com/20040513.html

 
Ha, get a copy of the book "Home Comforts, the art and science of keeping house". She takes

cleaning to the highest level. Talk about housework as an avocation. Dh got me a copy of the book as a joke (I hope).

There are some good tips in the book.

 
I use my hands to mix meatloaf and knead bread and add kosher salt and other spices. I guess this

doesn't bother me that much. I don't double dip when tasting, but some hands on cooking just needs to get done in my kitchen.

 
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