I was watching this Russian cooking show and the host was making burgers. I noticed that she freely touched and mushed up the ground beef with her bare hands, and then she'd touch other things (like serran wrap, seasoning bottles, oil, etc.) without washing her hands.

It goes without saying that Americans are pretty OCD when it comes to salmonella and other bacteria found in meat...how about you personally?

I've become less cautious lately, because I figure it's better for my immune system. I still wash my hands before touching other stuff, but I'd say I'm not really neurotic about it, and I don't mind mixing meat around with my hands. I also am not really strict about the FDA refrigeration/freezer suggestions. (ie. they say 1-2 days for chicken and beef, unless you freeze it. I'll go about 3-4, because tht's how I roll)

You guys?

I work in a restaurant and it is amazing how everyone survives after they eat there. There is raw beef, chicken, and fish on cutting boards that are used for everything. So the only thing I can think of is that our body's tolerance for cross contamination is much higher that what we are led to believe. My 2 cents.

I used to be a safety nazi about it. I'm not anymore and I've never been ill.

My kitchen is pretty unsanitary. I usually just cook the meat thoroughly so there is no chance of any bacteria remaining.


Cremate that shit.

i like to throw my hamburger on the ground first, then rub it in the dirt....adds a nice flavor

Cookin' With Charcoal.