Here’s an effective way to get at some of the 1%; bad food safety advice.
The Wall Street Journal ran a recipe extolling the virtues of steak tartare – “itsy bitsy pieces of raw red meat cling together and make for bold, blissful eating” – and came in with this nosestrethcher:
“It is critical to source your meat from a top-notch butcher. The chances of ingesting pathogens, such as E. coli, are higher than when eating cooked meat, so shop with care. Let your butcher know you’ll be eating the meat raw and make sure it is scent-free. Ask about who raised your meat—you want a purveyor known for extremely sanitary practices.”
Or a butcher with those UV-goggles that make dangerous bacteria visible to mere mortals. That’s an investment I could get behind, if it worked.
The disclaimer at the bottom of the recipe is probably as effective as those on restaurant menu; or on investment agreements.
“Note: The FDA recommends cooking beef to 145 degrees and avoiding food that contains raw eggs.”