Doing things differently

bbqjoe · 08-02-2006, 05:01 PM

So now that we've looked at alot of different things involving food prep, cooking and storage, do you find yourself thinking and acting differently than before?
What did you do in the past as compared to what you may be doing now?

timzcardz · 08-02-2006, 05:10 PM

Yeah, I do!

Thanks a lot you farker! Now I'm throwing out food that I would have eaten before.

JohnMcD348 · 08-02-2006, 09:13 PM

No, not really. I'm a surgical person by trade so I usually am thinking about cross contamination and the growths of bacteria and such when I am handling raw meat and such. I always wear gloves and I awlays scrub my hands and untensils afterward. About the only difference for me is that when prepping meat, I'm not worried about "contaminating the area" and the sterility of the work space and equipment as I would be at work.

big brother smoke · 08-03-2006, 10:38 AM

Yes, I am scared as hell of bacteria more than I was previously! This ultimately is a good thing. I also picked up few ideas from the brothers.

The_Kapn · 08-03-2006, 10:56 AM

Lots of great info.
I learned "why" things are the way they are.
I learned new techniques to make it easier to stay safe (and legal).
Great Stuff!

TIM

kcquer · 08-03-2006, 12:47 PM

I actully worry less about food safety issues than I used to. I've never had any type of education in such areas before. As it turns out, common sense has served me pretty well. Now I know the "whys" of things, and have been doing most things right all along.

Thanks.

VitaminQ · 08-03-2006, 01:19 PM

I'm a lot more fastidious about washing lettuce, now. For some reason that really made an impression on me. I think I've got good habits as a general rule that will help me avoid most cross-contamination, but it's been interesting to read the threads and polls. Oh, and I pay more attention to how I load the fridge, now, too!

NorthernQ · 08-08-2006, 09:29 PM

I think most of us who handle food regularly are reasonably aware of health issues. This discussion area is very worthwhile to keep our information current and to keep the importance of health issues front and centre. I know I sometimes need a reminder or two.
Thanks for doing this, Joe.

racer_81 · 08-08-2006, 11:16 PM

Quote:

Originally Posted by The_Kapn

Lots of great info.
I learned "why" things are the way they are.
I learned new techniques to make it easier to stay safe (and legal).
Great Stuff!

TIM

I agree with Tim.

08-02-2006, 05:01 PM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Doing things differently So now that we've looked at alot of different things involving food prep, cooking and storage, do you find yourself thinking and acting differently than before? What did you do in the past as compared to what you may be doing now?

08-02-2006, 05:10 PM	#2
timzcardz Babbling Farker Join Date: 07-22-05 Location: Long Island, NY	Yeah, I do! Thanks a lot you farker! Now I'm throwing out food that I would have eaten before. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©

08-02-2006, 09:13 PM	#3
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL	No, not really. I'm a surgical person by trade so I usually am thinking about cross contamination and the growths of bacteria and such when I am handling raw meat and such. I always wear gloves and I awlays scrub my hands and untensils afterward. About the only difference for me is that when prepping meat, I'm not worried about "contaminating the area" and the sterility of the work space and equipment as I would be at work. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

08-03-2006, 10:38 AM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Yes, I am scared as hell of bacteria more than I was previously! This ultimately is a good thing. I also picked up few ideas from the brothers. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

08-03-2006, 10:56 AM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Lots of great info. I learned "why" things are the way they are. I learned new techniques to make it easier to stay safe (and legal). Great Stuff! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

08-03-2006, 12:47 PM	#6
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	I actully worry less about food safety issues than I used to. I've never had any type of education in such areas before. As it turns out, common sense has served me pretty well. Now I know the "whys" of things, and have been doing most things right all along. Thanks. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

08-03-2006, 01:19 PM	#7
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX	I'm a lot more fastidious about washing lettuce, now. For some reason that really made an impression on me. I think I've got good habits as a general rule that will help me avoid most cross-contamination, but it's been interesting to read the threads and polls. Oh, and I pay more attention to how I load the fridge, now, too! __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

08-08-2006, 09:29 PM	#8
NorthernQ On the road to being a farker Join Date: 02-17-06 Location: Temiskaming Shores, Ontario, Canada	I think most of us who handle food regularly are reasonably aware of health issues. This discussion area is very worthwhile to keep our information current and to keep the importance of health issues front and centre. I know I sometimes need a reminder or two. Thanks for doing this, Joe. __________________ Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob)