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  • Board Topic

    packing truffles

    . I also wonder if customs has any special regulations that would prevent me from bringing in truffles, although it’s a stretch to imagine that truffles could be contraband. Maybe it would be better to ship them home. Does...

  • Board Topic

    Kids in the kitchen

    I think little ones need to wear shoes and long pants. Helps to prevent spatter type burns.

  • Board Topic

    Have you ever been injured in a restaurant?

    the ramp and walkways (ice included). If the injury needed medical care, the place in question would be held accountable. The free dinner was likely to make sure that your experience wouldn’t prevent you from returning,...

  • Board Topic

    Where to buy fresh game meat in Toronto?

    Unfortunately, legal restrictions prevent the sale of freshly hunted game meat in Ontario. I grew up eating hunted game of all sorts, and have found the taste to be drastically different from farmed animals. Properly hunted,...

  • Board Topic

    Putting pizza stone on charcoal grill

    The stone might crack, though I would hazard that if you wouldn’t getting a new grill you may not mind getting a new stone if it comes to that. The real reason I would suggest not using a stone is....I love getting the crust...

  • Board Topic

    The Organic Dodge

    the plague (no pun intended!), but I fear some organic produce may have slipped into the mainstream these days. Or is the price difference still great enough to prevent this? Can I rest assured that any organic produce will...

  • Board Topic

    Bread Newbie Needs Some Help: What am I Doing Wrong?

    homebakers sometimes use a spray bottle filled with water to moisten the sides of the oven (I find this too finicky, and the door’s open too long). Steaming your oven prevents your bread from forming a crust too quickly,...

  • Board Topic

    Salad bars and buffet safety

    & conscientious as can be. But short of custom making each persons plate, there is only so much you can see or prevent from happening. Most people just don’t think. Germs are something that comes from other people –...

  • Board Topic

    T&T fined $36,000 by the CHR (Calgary)

    . The backbone of the course was discussing the ‘danger zone’ i.e. keeping perishable foods at 4 C or below or at 60 C to prevent bacteria re-growth (which can cause diarrhea/vomitting/aches if ingested ). Unless these...

  • Board Topic

    Broken wine glass

    - should have the decency to assure that they don’t become hazards to others. My wife downsizes her regular purse to her “restaurant” purse specifically for this reason. I think the general sense of entitlement...

  • Board Topic

    Food Fears

    have always considerred food born illness one of lifes realistic hazards. I wouldn’t blindly run across a busy street. I take similar care with my food, but it doesn’t own me. If I suspect that food being served to me...

  • Board Topic

    Microwave - Really THAT bad?!

    Lately, I have been getting tons of write-ups and e-mail from health conscious friends regarding health hazards/cancer causing of microwaved food. Almost every article asked the reader to get rid of the appliances. Are all the...

  • Board Topic

    The dearth of food carts and trucks in Boston

    Yes, downtown sidewalks are far narrower than in most of Manhattan and the spillover onto the street by pedestrians would be a hazard. Also, many of the property lines extend well into the sidewalks. Boston’s downtown has...

  • Board Topic

    Confits, cassoulets, and botulism details

    related Chowhound discussion before, as in chowhound.chow.com/topics/572158, but I’ve attempted here to gather hard data from authoritative (mostly print) sources. Including ins and outs of a food poisoning hazard I first...

  • Board Topic

    Diced Garlic in a jar - a travesty or do you think it is OK?

    prevent the botulinum from mutliplying.

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