The NPR blog Salt started a small #chickenshitstorm Monday when Maria Godoy wrote about a Drexel University study and campaign (a campaign!) to end the dangerous practice of washing chicken in your sink at home. The story was picked up by Slate editor L.V. Anderson and spread from there. Reaching many, including television star and renowned post-it artist, Alton Brown, whose 5-post-it editorial sums up the feelings of many cooks and chefs. When I wrote to him asking to use the image here, he added a header to the email: “We all need to calm the fuck down!” I love that about Alton. He’s right. And he’s right to shout. This shit is getting out of hand. Why are so many people so fucking afraid of their food? Wash your chicken or don’t wash it. Read On »

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Welcome to the official #charcutepalooza Safety and Health Concerns post and page, and a place where you can ask questions comprising more than 140 characters that I or others can answer.  Have a look at our book Charcuterie for all general safety issues. Many of you are embarking on unfamiliar waters regarding the curing of meat.  If you’re fearful or nervous, remember that humans have been curing meat for millennia, that civilization depended on the ability to preserve food by curing it for most of human history and that if it were complicated and dangerous we probably wouldn’t be here. As with all cooking, curing meats and making sausages requires the use of all your senses, perhaps most importantly, your common sense.  Think.  Try to reason your question out.  Does this mold look gross?  Don’t Read On »

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