Right now I'm reading this book and it is truly fascinating. From now on, we will be using wooden cutting boards and will not be using foil to bake potatoes. It will be a stretch, but I will be trying her recommended "dual spray" vegetable and fruit cleaning method. (It seems a bit labor intensive but I'm going to try it anyways). The author also recommends using the rubber broom which also piqued my interest. Would it be even possible to wash the floor with clean water (not the dirty water in the bucket after I normally rinse the mop after one swipe)? Next payday, Amazon.com, here I come! (Or maybe my local Ace if they have some of these items :).

Comments

[Paula]

Why not foil for baking potatoes?

[Mary in MN]

Hi Paula!

I guess foil is the perfect heat conductor to help bacteria/salmonella/etc. grow very rapidly. There was a case in Florida where 14 people ate some mashed potato dip from a restaurant where they had left the potatoes sitting in foil before they made the dip, thus it was extremely contaminated. She said if you have to use foil (like when camping) take them immediately out of the foil and eat them right away and don't use any leftovers. I was shocked to read that! I don't use foil anymore because I just cook them as is in the oven (you really don't need it anyways).