Posted by JML755 on October 06, 2014 at 17:30:01 from (24.192.222.226):
In Reply to: Ot - quick rant posted by JRSutton on October 06, 2014 at 16:26:14:
Quoting Removed, click Modern View to see
Well said.
I help out at horse shows at a local barn in a food booth that a mom runs out of the grain room. People are grateful for hot (or cold) food during a long day watching their kids ride. No we don't wear gloves but the mom uses the same care in cooking she would in her own kitchen. We've got crock pots going all day, grills cooking burgers and everyone can see right there how the food is prepared. Compare that to ordering at a restaurant where you have no idea how the food was handled before it hit your table.
As Dean Olson also stated, there's no guarantees with a "health dept inspected" kitchen anyway. How often does an inspector hit a commercial place? Once? Twice a year? They can check proper temperature for refrigeration, storage, etc. But they ain't there every day watching the people like a hawk.
It's a false sense of security just to think the place is safe because it's been inspected. You have to go by reputation, experience as well.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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