My point is more "do you know which ones will die? do you which ones will not? Are you will to take the chance?"
But how long do those germs last? Certainly they die when they're cooked.
Really? Other than botulism spores, which microorganisms that we find on food survive cooking?A common misperception, sadly
I wash emDo you wash lettuce? or spinach, broccoli?
What about potatoes and carrots?
Why would I?AHA! but I bet you wash them after you peel them.
Just for everyone's information, organic milk lasts longer than conventional because it's ultra-pasteurized.
My point is more "do you know which ones will die? do you which ones will not? Are you will to take the chance?"
Do you wash an orange after you peel it? Onion? etc.
All I said was I didn't wash potatoes if I was going to peel them.If I peeled them and saw dirt, I would. When I separate celery into individual stalks, I usually see dirt. Dirt doesn't taste good, IMO. The texture of dirt is not something I enjoy, either.
CD
When we bought milk from a dairy farm store, we thought that each variety of milk tasted like the next-higher butterfat version. Skim had flavor, so it seemed like 1%, 1% had the mouthfeel of 2%, etc. Good stuff.Still tastes better than regular milk, IMHO, so I'm okay with the ultra pasteurization. I drink 2% organic milk, and it tastes close to regular whole milk, to me.
All I said was I didn't wash potatoes if I was going to peel them.
Same here, but I do give them a rinse. I find that if I peel unwashed potatoes, that what should be nice clean naked potatoes is dirty naked potatoes. The rinse with a quick sloshing around is good enough that I don't end up with dirt on the peeled potatoes. Maybe the potatoes you buy are already washed. I notice a difference between different bags of potatoes in how much dirt is left on them.All I said was I didn't wash potatoes if I was going to peel them.