I am a cook.  I am not a biochemist, mycologist, botanist, et c. and I claim no liability if you get hurt or sick by attempting something you see on these pages.  Potentially dangerous activities include but are not limited to:

  • curing meat – The proper salts must be used and temperature and humidity must be carefully controlled.  Michael Ruhlman’s Charcuterie is a fantastic reference that explains how to minimize the risk of botulism, trichonosis, and other pathogens.
  • canning and preserving – I occasionally stray from recommended canning practices, especially in my acid levels.  If you do the same, you do so at your own risk.
  • foraging – You should be absolutely certain of the identity of any plants or mushrooms you intend to eat.

Faux legalspeak is fun, but don’t let it discourage you from trying something you see on Button Soup.  Do your research and be careful in your execution.

The personal website of Edmonton chef Allan Suddaby