may wear a hat or pull their hair back, but that isn’t going to prevent every stray hair. All the hair I find is pretty small anyway. (25 replies, last updated by Emmmily February 6, 2009)

I’m so excited! Turns out my oven was from 1982! I haven’t ever used the broiler b/c it scared me. Seemed like a fire hazard. Thinking for tomorrow night—great broiled shrimp, tilefish, grouper? All suggestions... (3 replies, last updated by beachlover January 7, 2007)

impossible to overcook. The “exterior” of the roast is of course fried a bit in a pan before roasting it, to ensure crust (and closure, which prevents loss of juices). I know this sound like a food security hazard, but the... (1 reply, last updated by ali patts November 22, 2007)

I thought the wax prevented the chocolate from melting. (4 replies, last updated by The Chowhound Team December 12, 2006)

for inside to avoid the fire hazard and preservatives to spray inside to prevent mold. Or you can use vaseline or saran on cut surfaces to help slow down spoilage. And store in a cool place or outside. (I am carving some fancy... (3 replies, last updated by DKS1 October 10, 2007)

agree with JB – doing it yourself is an extremely dangerous proposition. any substance you put on the outside will release toxic fumes when heated, and it can also pose a huge fire hazard. you said it’s not high-end... (6 replies, last updated by Jimmy Buffet January 3, 2008)

I think the hazards you experience above will be present regardless, but to minimize those frustrating moments for myself, I do one of two things: (1) slice off the end of the shallot nearly, but not totally, through, and then... (6 replies, last updated by mamaciita April 2, 2007)

They sounded so intriguing, I did a search, only to find they’ve been recalled because of the choking hazard. (6 replies, last updated by chococat February 12, 2004)

Inspected: June 18, 2007 Inspection Finding Infraction Category Infraction Details Severity Action Outcome Date Outcome Amount Fined Conditional Pass INADEQUATE FOOD TEMPERATURE CONTROL Operator fail to maintain hazardous food(s) at... (4 replies, last updated by climacus August 30, 2007)

-scientific (and electrically ignorant) side of me is concerned that the cord could cause electrical/other problems (read: could be a health / kitchen hazard) because of age and wear. 1) Should I be concerned? 2) Has anyone ever... (8 replies, last updated by KaimukiMan April 14, 2009)

Not sure about this, but I think the rules are in place primarily to prevent odors from drifting between balconies, not just fire. This concern would exist for any type of grill. (23 replies, last updated by bbqnyc July 15, 2009)

, and the food will lose some flavor and texture. Modern quick-freezing can prevent that loss. Fish frozen with the right equipment on board ship can taste almost fresh (many times, fresher, not having spend days in transit and... (9 replies, last updated by uncledave January 16, 2003)

A minor clarification. The reason botulism is so much more hazardous is that while heat may indeed kill the clostridium bacteria in the dish, it does nothing to the toxin the bacteria have been producing. And the toxin is what... (10 replies, last updated by alkapal September 3, 2008)

Is the kimchee canned? I’ve had good luck with canned or bottles items – vinegars, relishes, jams, etc. - enclosed in a heavy duty freezer bag, then I stuff them inside a sock and shoe combo (trying to minimize the... (16 replies, last updated by mordacity August 13, 2007)

. The foodservice guidelines defined by “HAACCP” (Hazardous Awarness And Critcial Control Points) require all professionals to hold hot foods over 150 degrees and cold foods below 40 degrees. Spoilage happens when... (7 replies, last updated by d2u February 17, 2004)