5 second rule

The Washington Post takes a look at the 5-second rule. Something to consider - when I was in culinary school, pretty much everyone was down with the 5-second rule. Except, of course, the people who had worked at big fancy-pants restaurants in New York. They preferred the 5-minute rule. It makes a gross sort of sense, actually - the more expensive the restaurant, the more expensive the ingredients. A cook can afford to toss a 20 cent hamburger because it touched the floor, but a loin of venison? No way. And this is why I prefer home-cooked meals.