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@chiff- I swear this is the 4th or 5th time you've posted the EXACT same thing I was going to say! I get so gorked out when chefs handle raw meat then wipe their hands on a towel, or do a quick rinse under running water with no soap. Then they grab a knife for their next task and all I can think of is the millions of germs they're spreading! Ack!

When we taste anything in the kitchen where I work part time there are dedicated tasting spoons and they are only used once, then they're sent to the dishroom. It isn't a face paced restaurant setting but we're still under the gun to get food served when promised. I'd rather be 5 minutes late than double dip.

Perhaps FN can start adding a "Do as we say, not as we do" disclaimer to each show.

You know, this is an interesting topic...back during the Next Food Network Star, Tyler Florence had a bit in a grocery store with the contestants and they had to give some sort of money-saving tip on camera while shopping. One contestant spoke about not throwing away the marinade as it can be used for a sauce later on.

Tyler chastised this contestant up on side and down the other about food safety and how you never, ever use a marinade after it's had the meat/seafood in it since it could make people ill. He was nasty and brusk with this group of people, but especially so with this contestant.

Two nights later, he's on some show - I think it was the South Beach Food Show - and he's with Alton Brown on the beach cooking something. Don't you know he uses a marinade after taking the meat or shrimp out of it and cooked it on the stove to make a sauce? What is with that??? Anne Burrell did the same thing on her show with a pork dish...

I wrote to the FN's Bob Tuschman, saying they ought to have this type of food safety issue clear cut and across the board with their shows...and Tyler Florence should have apologized to the contestant.

Food safety in this day and age is HUGE...from my days as a cook I know what food goes through...from point A to point B and onward to the final destination. These shows have an obligation to their viewers to promote safe food handling practices. Their viewers are home cooks and how you can get this message across to a home cook is consistency and repitition.

@SuzyHomemaker, it's an interesting article, but I think they might be expecting too much in terms of having someone wash veggies and herbs on camera. I don't want to watch that over and over, unless there's some interesting new technique.

Lately, they've been doing more handwashing on the shows. At first I thought it was odd, because it's a bit of a time waster in a short show. In the back of my mind I was just thinking that the washing up was done off camera, like a lot of prep and cleanup is done. But if there are that many people learning basic kitchen skills and sanitation from these shows, then it makes sense to show it or al least mention it when going into a commercial.

The thing about the double-dipping and other offenses is that if they're doing it on camera, then it's a well-established habit. Otherwise, they'd be looking for another spoon, or at least setting it down off camera and pretending that it's a new spoon.

Heh. The other day, I was heating some soup and spooned a taste and was about to toss the spoon in the sink. And I stopped myself. It's my bowl of soup. That I'm going to eat right now. I can use the same spoon. But yeah, it's such a habit for me NOT to use the same spoon that I have to think about it twice when it's okay.

Molly Stevens has a recipe for braising a whole chicken in a dutch oven with pears and rosemary (?) in her All About Braising cookbook. It requires some stovetop browning and I'm sure could be adapted for a small turkey or a good sized turkey breast to be done in a slow cooker.

I often cook turkey breasts in the crockpot and recently I cooked a small whole turkey. The recipe is so simple. Salt and pepper to taste and 1 stick of butter. I cook it on high. It is fall of the bun done in about 3 hours. To get a moister turkey I inject salt water into the turkey. You can also inject cream. You do not get crispy skin but that is not the reason I like turkey. You do get a moist excellent flavor with no hassle.

And whole turkey in a slow cooker sounds like a temperature nightmare! It would take soooo long to get to a safe temp....I am not super fussy about stuff, but I would say food poisoning is one sure way NOT to get asked to cook the holiday meal next year!

I am allergic to raw mushrooms, can't eat anything that has been cross contaminated with it. I ate some fresh veggies that had a few flecks of mushroom in it that I didn’t see and within 5 minutes it had triggered my asthma, my mouth swelled up and the lips, tongue and all the rest of the symptoms that go with it. I can eat them when they are cooked though and I now love canned mushroom, since I can’t eat the raw thing anymore. I can’t even handle raw ones (my husband hates mushrooms) so I can’t eat them freshly cooked unless I go out.

I have found that since I have given birth to my twins 3 years ago that my allergies and asthma have gotten exponentially worse. I can’t even be in the same room with cats, dogs, any animal with hair. My allergies to the great outdoors have had the same consequence. I also have developed an allergy to Celery, I have the same reactions as I have to mushrooms but I stopped eating it, so I haven’t found out if it gets worse with every exposure.

My main concern right now is that I have a reaction when I eat in combination tomatoes and bread. I can eat bread alone and tomatoes but when they are eaten in the same meal I get an overwhelming reaction to throw up. It can be as mild as a slight queasiness or I can start to throw up. I have looked and looked but I can’t find anything anywhere that mentions allergies when foods are combined. Since the birth of my twins the tomato and bread reaction has gotten worse as well. I have never cared for pizza because it always left me feeling sick afterwards which I just thought that it was the grease in it.

I feel like an idiot when I say anything about the t&b thing....I know it is not in my head but nobody has heard of it and people just think I am being picky. Since I was about 13 apples have made me feel the same way. Sometimes the reaction is worse than other so I will every once and a while eat a bit of an apple but never a whole one. The T&B reaction is worse than the apple one though because my mildest reaction to T&B is the worst I have had to apples.

I'll be honest: I don't hate the flavoured PBs, but I wouldn't want a whole jar. Give me some natural crunchy PB and I can make ALL those flavours, plus a straight PB sandwich.

Just surprised they haven't made a bacon flavour yet...

When I was a kid, I adored a peanut butter that my grandmother used to buy - it was peanut butter with bacon bits in it. I'd say that unless the bacon boat has completely left the dock, it might be time for a comeback.

Even when I was seven, I always thought that the jars of Goober looked like someone had barfed their peanut butter and jelly sandwich into the glass.

These fancy peanut butters always sound better on the label than they taste.

I usually use tuna and umeboshi, but I've also made some with smoked salmon and cream cheese.

Cornbread or biscuits broken into a big bowl of buttermilk.