this post was submitted on 23 Mar 2026
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Any details on this? Is the plan to just let anyone sell whatever food they damn well please? Commercial kitchen licensing and safe food handling licenses exist for a damn good reason. These regulations were written in bloody diarrhea.
Move fast and break things
Move slowly with diarrhea.
Move fast but leave a trail
Runs for president.
The MAGA motto, along with "Don't bother me with facts, my mind is made up."
There is already a massive difference between my coocking for myself and for guests. And my guest cooking wouldnt survive a health inspection. On the other hand do i know enough restutanz kitchens that are worse. So much...
I hope your guests get better coocking than you do, but I guess you have to treat your coock right every now and again.
Yes. Easy exanple is the tasting spoon. For myself i just reuse it, for others its a clean one everytime.
"The tasting spoon" is quite the cleaver euphemism for your coock
How else am i supposed to reach the bottom
I use the same one. If I'm dipping into simmering hot sauce or broth, it's killing any germs, and I'm not exactly a vector for serious disease like Typhoid Mary (she was a cook).
Frankly, it's the unheated stuff that you might handle with bare hands where germs will pass the best.
I think the plan is this is a joke...
:(
Where did the can come from? Does this require soup?
🤮
I mean during COVID as a nurse I paid for my neighbor's groceries in exchange for meal prep (they were single with no kids so it was still cheaper than getting takeout all the time) but that's a highly personal deal to cut. Incidentally though I told one of my coworkers about the deal and they were like "wait my neighbor has kids but I could probably still net positive on like half their groceries..." There were some good human moments during that time. I also promoted that neighbor who cooked for me to husband but that's a different story.
You fool, you fell for the classic blunder
Its "disruptive" duh.