[Sca-cooks] Food Safety

[Stefan li Rous]

Anne commented:
> I assume that this is because standard home cookbooks seem to give that
> as the way to test if the kitchen is done - the assumption being that
> most people don't have instant read thermometers.

Ummm. So, at what temperature do I know the kitchen is done? :-)

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
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