Quote:
Originally Posted by Cinisajoy
I wouldn't touch it with a 10 foot pole. I've seen his corn tortilla recipe. I'll stick to my Mexican cookbooks by actual Mexican cooks. Not some guy that needs a digital thermometer to make something as simple as corn tortillas.
Though that is a good price.
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You keep talking about your (admittedly strong) knowledge of cooking, and your hints, shortcuts, advice, etc., but you never invite all of us over to eat one of your meals. Why not, I ask. Why not?
I assume that a corn tortilla has some kind of
ground or
shredded meat in it. I don't think that I would use a thermometer to check the temperature myself--I think that a person can rely on sight or the amount of time that it's been cooking to be safe enough. Having said that, I am very wary of home-cooked meats, especially ground or even shredded.
There was some kind of educational group activity at a school near here just a couple of weeks ago. Many kids came from out-of-town for it. During the event, some 50 people got ill. The health department traced the source to some pulled pork. The food had been prepared by volunteers. The issue there may not have been how hot that the food had gotten during cooking, but an issue of the cooked food sitting around for a while at room temperature too long before people ate it.
I very rarely am suspicious about food prepared in a restaurant here. In this state, to work in a restaurant doing any kind of cooking, each person must take a course (I think that it's called "Safe Serve," and it might be a national program) before he or she can prepare food. Of course, not everyone follows the rules that they know that they should follow . . . .
There is a barbecue restaurant--a "hole in the wall" outfit--that opened up right down the road a few weeks ago. "Good," I thought. I like barbecue and thought that it was great that we finally have one close by. The food tasted okay, but the meat was room temperature--definitely not hot or even warm. I hesitated to eat it because of that (besides it doesn't taste all that great when it's not hot or, at least, warm). How long had it been sitting around at room temperature? I didn't know. I didn't get sick, but I'm not going to go there anymore. Montezuma can take his revenge out on someone else.
So, I'm not bothered by Mr. Bayless' use of a thermometer. I would much rather someone be overly cautious than not exercising due care. I don't see why you couldn't use his recipes and just ignore stuff like that that he gives in his recipes. That seems easy enough.