ryanblakeley
Joined 10 years ago
Joined 10 years ago
After preparing dinner, one girl got very ill, as did I, while other people who ate the dinner were fine. I was so worried I'd mis-identified some mushrooms.
But turns out she had handled one of these newts and the bacteria had transferred to the mushrooms she picked. I contacted it from washing the mushrooms. I threw up several times that night.
In hindsight, had we not washed the mushrooms as thoroughly as we did, things could have gone much worse.
Consumer-grade stuff is a waste of time for several reasons, but in-particular the lack of standardized sizes. When I do catering and people ask about food storage I recommend those wide-mouth glass jars and 4-inch 1/9th and 6-inch 1/6th pans, and standardized baking sheets (1/2 and 1/4 sizes mostly) with re-usable lids.