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acroyearI saw this yesterday but didn't have time to rant on it. Fortunately, Ed Brayton has more free time than I do, so I'll send you to him instead...
Dispatches from the Culture Wars: Rise of the Health Nazis:
Dispatches from the Culture Wars: Rise of the Health Nazis:
The latest target of my ire comes via Radley Balko, citing a NY Times article about that city's health inspectors forcing restauranteurs to stop preparing food using a [French] technique called sous vide - vacuum-packed foods slow cooked in simmering water. And they did so without a single complaint of any food-borne illness resulting from it:Long story short, fine restaurants like that aren't nameless, faceless corporate bohemeths. They honestly care about their product and their customers and know damn well that one incident of food-bourne illness would put them permanently out of business so they will never, ever risk such a thing. Yet the health inspectors refuse to permit this technique without any justification that it is a health risk.
