this post was submitted on 23 Mar 2026
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There is already a massive difference between my coocking for myself and for guests. And my guest cooking wouldnt survive a health inspection. On the other hand do i know enough restutanz kitchens that are worse. So much...
I hope your guests get better coocking than you do, but I guess you have to treat your coock right every now and again.
Yes. Easy exanple is the tasting spoon. For myself i just reuse it, for others its a clean one everytime.
"The tasting spoon" is quite the cleaver euphemism for your coock
How else am i supposed to reach the bottom
I use the same one. If I'm dipping into simmering hot sauce or broth, it's killing any germs, and I'm not exactly a vector for serious disease like Typhoid Mary (she was a cook).
Frankly, it's the unheated stuff that you might handle with bare hands where germs will pass the best.