Further Notes on the Need for Kitchen Regulation
By Art Carden
I appreciate the feedback on yesterday’s post about underground dinner parties, but I don’t think people understand just how serious this is. Just a few minutes ago and just a step or so away from my precious perfect snowflake one-year-old son who should never face any risk or danger ever, I handled raw bacon.
As I understand it, improperly prepared food is a leading cause of illness, and raw meat is a frequent culprit. And yet if you look around the Carden family kitchen, you won’t find any evidence that I’m licensed to handle raw bacon. Heck, I’m not even certified. I’ve never been through a bacon-handling training course. I’m not up to date on best practices for handling raw bacon. My bacon-cooking operation is completely unregulated.
You laugh, but should we give that kind of bacon-cooking freedom to someone who would tweet this?
Raw Bacon Rubdown. #FailedSpaTreatments
— Art Carden (@artcarden) May 19, 2013