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Store-bought pot pies: Thumbs up? Thumbs down?

(post, Kim Carlson)

"No data was available on how many people use thermometers on pot pies."

That's the concluding sentence in last week's NYTimes story about the ways in which big food companies put the onus on consumers for food safety. The movie that accompanies the story is as funny as it is scary; two reporters try hard to heat a pot pie to the manufacturer's recommended temperature (165 F) in a microwave — unsuccessfully. 

The message? Even if you have a thermometer on hand (and you should, you should!) — find something else to eat.

I remember when my dad married my stepmother and she introduced us kids to chicken pot pies. We'd eat them on those rare nights Dad was out of town and she didn't feel like cooking. She heated them in the oven for almost an hour.

They were, as I recall, delicious.

Although I have to confess that now the idea of a store-bought chicken pot pie turns my stomach. Which probably explains why I haven't had one in, oh, forever.