Highways and Food

So one of the first bits of theory you learn in culinary school (and the industry) are the various safe temperatures for foods, and there’s a range between which bacteria can thrive, and that’s to be avoided. So much so they call it, and I’m not making this up, the Danger Zone.

We were doing a group thing in class today around that, and I said “I can’t be the only one who hears the opening bars of a certain Kenny Loggins song every time it’s mentioned, right?” Blank looks all around. Sigh. Kids.