What's that in my Frog Morton?
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I realized after seeing the post on screen that some thoughts and observations are best left unspoken and unwritten.
That said, I'll press on.
Do any of you ever give a thought as to what is on the taxi seat that you just reclined back into after a long flight? Here's another idea, carry a "black light" with you when you check into a motel/hotel and sweep the bed linen. Even in 5Stars you will be surprised. A piece of rope in a tin of tobacco should not be much of a concern. If you miss it, it gets incinerated.
Did that waiter/waitress coming out of the restroom really wash his/her hands? Thoroughly?
Food for thought.
That said, I'll press on.
Do any of you ever give a thought as to what is on the taxi seat that you just reclined back into after a long flight? Here's another idea, carry a "black light" with you when you check into a motel/hotel and sweep the bed linen. Even in 5Stars you will be surprised. A piece of rope in a tin of tobacco should not be much of a concern. If you miss it, it gets incinerated.
Did that waiter/waitress coming out of the restroom really wash his/her hands? Thoroughly?
Food for thought.
@Warren... do you ever eat out at restaurants? you wouldn't imagine the things that go on in the kitchen 8O
This is one of the reasons you should always be polite and civil to your waitress/waiter :wink:
This is one of the reasons you should always be polite and civil to your waitress/waiter :wink:
I do eat out now and then. Just a couple of places where I am comfortable. And, I never, ever, denigrate the help and tip appropriately. I will neither pay for, nor send back to the kitchen, a badly prepared dish. I will voice my complaint to the manager, leave and enjoy a bologna sandwich at home.
As a rule I do not frequent those understaffed, overcrowded fast food steak houses and the like. Seat turnover is the driving the force I find, not food prep and service. I cannot, however, bring myself to pass a sidewalk sate vendor in Asia. I just try not to guess at the meat and its origins. Same with "Shashlik" vendors in former SSR countries. Too tasty to be picky about. The aromas overrule my usual reticence and health concerns. Stupid for sure but, sooooo tasty.
If I can see the food prep as I wait for an order, there is not a Carolina pulled pork joint, no matter how unkempt that I can pass by. Sometimes you just have to suck it up and take a chance. My nose and stomach will frequently overrule my good sense. It's a weakness I accept. I'm trusting to an iron stomach which was toughened up during years of good food, probably ill-handled, in a host of greasy spoons while walking foot patrol in a seedy part of town.
An aside: Captain, I am trying to lose weight. Not too arcane I hope.
As a rule I do not frequent those understaffed, overcrowded fast food steak houses and the like. Seat turnover is the driving the force I find, not food prep and service. I cannot, however, bring myself to pass a sidewalk sate vendor in Asia. I just try not to guess at the meat and its origins. Same with "Shashlik" vendors in former SSR countries. Too tasty to be picky about. The aromas overrule my usual reticence and health concerns. Stupid for sure but, sooooo tasty.
If I can see the food prep as I wait for an order, there is not a Carolina pulled pork joint, no matter how unkempt that I can pass by. Sometimes you just have to suck it up and take a chance. My nose and stomach will frequently overrule my good sense. It's a weakness I accept. I'm trusting to an iron stomach which was toughened up during years of good food, probably ill-handled, in a host of greasy spoons while walking foot patrol in a seedy part of town.
An aside: Captain, I am trying to lose weight. Not too arcane I hope.
Yes, I know there are exceptions, ones I don't want to think about, but here goes: In my younger days, I spent several years working in restaurants. I came away with a lifetime of deeply ingrained habits involving frequent hand-washing and other good hygiene practices, as well as a level of kitchen sanitation and food safety that sometimes even drives my wife a little crazy. Is leaving the mayo out of the fridge for more than five minutes going to kill us all? No, but I can't stand it. Is spritzing a plastic cutting board used for meat with bleach water (before actually washing it) going a little overboard? Maybe, but that's the way I do it. Old habits die hard, and I have seen far more proper sanitation in restaurants than I have seen violations. Just my 2 cents.
Warren, your comments are exactly why I prefer to live my life ignorant and in the dark. Out of sight, out of mind!
Baler twine can fray like that. So I'm going with the hemp twine answer you got. Least it ain't a rats foot.
Smart man aldecaker! Good habits, no matter how old, should never die. Can you make a relly good bologna sammich?
"Old Rat's Foot" sounds like an obscure, beloved English blend that Nate would hoard.
"Old Rat's Foot" sounds like an obscure, beloved English blend that Nate would hoard.
"I think you should complain to the FDA about a foreign substance it your tobacco."
Really dcrguns? You want to give the FDA MORE ammunition to use against tobacco companies?
Really dcrguns? You want to give the FDA MORE ammunition to use against tobacco companies?
Don't you think the FDA should know about it? The OP could be smoking something very bad for him. It could have some chemicals in it that could cause cancer, much like Bacon! :rofl:
I heard the QC is so bad at McClellend's someone I know opened a tin of Frog Morton's cellar and there was this huge block of wood sitting on the top, it's like how could you not notice that??
I heard the QC is so bad at McClellend's someone I know opened a tin of Frog Morton's cellar and there was this huge block of wood sitting on the top, it's like how could you not notice that??
Regulations on food are fairly slack. Not no rat droppings, but the upper limit for rat dropping, in peanut butter, I've read. So tobacco contents regs from the Dept. of Ag. must be negligible. Inspections on food are staffed by few, so inspections are done rarely. The worst I've found in pipe tobacco are big old stems, so I've been lucky.
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