Sometimes, late in the morning, when there’s nothing else for background TV and the DVR is empty, I’ll put on the later version of Today with Kathie Lee and Hoda.

I never would have known about them except for the Saturday Night Live sketches.

It’s entertaining background – for all the wrong reasons.

Today it was, how to spread dangerous microorganisms all over the kitchen from raw lamb.

The food safety fun starts about 2:20 in the video below where Chef Michael starts touching the raw lamb and then everything else in the kitchen.

To the chef’s credit, he does say cook to an internal temperature of 140F, but doesn’t bother to use a tip-sensitive digital thermometer to show that the pieces Hoda finds too raw may be safe or not.

Color is a lousy indicator of pretty much anything.
 

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