Summit.

(Photo source: here.)

Don't wash the chicken.

You're going to cook the chicken, but rinsing it off while it's raw disperses germs into the air and onto various surfaces. Take a look:

What are you going to do?
	I was never a chicken washer anyway, and now I'm steeled in my old ways.
	I always knew about this problem and have been advising others not to wash for years.
	Others pushed me into washing, so I'm glad to know now that I don't have to.
	I will now win the household fights about whether or not to rinse the chicken.
	I've been a rinser and now I'm going to stop.
	I've been rinsing so long that it's hard to admit I was wrong, and I'm not sure what I'll do.
	I'm a chicken-rinser and I'm not stopping now.
	That link goes to NPR. They say don't rinse the chicken, I say: Rinse the chicken!
pollcode.com free polls

"You have no idea what people will do to themselves," said a veteran ER nurse...

... quoted in Mary Roach's "Gulp: Adventures on the Alimentary Canal."

“Forget to remove the potato that you used as a pessary until you noticed a vine sprouting between your legs? Decided to do your own nose job at the bathroom mirror and replace the cartilage with a leftover piece from last night’s chicken dinner? You have no idea.”

"I remember stepping inside and being blown away by the birds."

"They were gorgeous! And the show itself—the people, the smell, the sounds, the camaraderie of the shows and the beauty of the birds—who knew there were so many varieties of chickens beyond what you think about when they’re on your dinner plate?"

"After many complaints, a Whole Foods store in New York City took down a sign..."

"... featuring an artist's depiction of President Obama selling whole organic chicken."

The drawing did not depict Obama actually eating chicken or holding any in his hand, but it did depict an open-mouthed Obama with a comic strip-style word-bubble telling customers the price per pound of the product.

"Has anyone ever told you that your high-wattage passion for no-collar American food makes you television’s answer to Calvin Trillin, if Mr. Trillin bleached his hair, drove a Camaro and drank Boozy Creamsicles?"

"When you cruise around the country for your show 'Diners, Drive-Ins and Dives,' rasping out slangy odes to the unfancy places where Americans like to get down and greasy, do you really mean it? Or is it all an act?"

3 of the many questions in Pete Wells's now-legendary, all-questions review of Guy's American Kitchen, one of 6 "Must-reads of 2012" in the "food" category, according to the Columbia Journalism Review. Wait — actually, there's one non-question, the last sentence: "Thanks."

Also on the enticing list:

"How the Chicken Conquered the World." ("How did the chicken achieve such cultural and culinary dominance? It is all the more surprising in light of the belief by many archaeologists that chickens were first domesticated not for eating but for cockfighting.")

"Here Are Our Five Favorite Food-Cliché Sentences." ("The velvety-smooth bisque's unctuous mouthfeel is lobster-tastic with its toothsome tidbits. To. Die. For.") I prefer the article upon which this writing game is based: a list of food-writing clichés. ("Mouthfeel: The blow-job-iest of all food words.")

"An Oyster in the Storm." ("[O]ysters... once protected New Yorkers from storm surges [and] played a critical role in stabilizing the shoreline from Washington to Boston.")

"I Was a Cookbook Ghostwriter." ("I know a lot of chefs who write their first book themselves. Then they say "I’ll never do that again." It’s just not worth it.")

"The Twee Party." ("Is artisanal Brooklyn a step forward for food or a sign of the apocalypse?")(By the way: 1.  "artisan" is on that banned clichés list noted above, and 2. art is anal.)