This is a page to just remind everyone that, while making any food or drink can be a fun activity, it can still host a bunch of dangers you want to be aware of.


This is by no means an exhaustive list.

  • Raw and uncooked meats are a greater risk of food poisoning.
  • Some foods may present a health-related risk, such as food allergy, lactose intolerance, high sugar, etc.
  • Knives and other similar equipment are very sharp, please handle them with care.
  • Grills, stoves, ovens, campfires, and other such heat sources are a burn/fire danger. Always monitor these when in use, and stop using them when you are done.
  • It’s usually never a good idea to thaw and refreeze meats. Commit yourself to cooking the portion if possible.


Here’s some tips to help make a cleaner, safer preparation.

  • Mise En Place (everything in its place), a key quote used in foodservice, where you do all your prep work, get all your equipment out, and plan your streamline from start to end, so you have no hiccups in between stages, all before you actually begin cooking.
  • When using the front two stove units, always ensure the handle of your pans is not hanging over the edge. Push them inward.
  • Keep your cutlery sharp. A duller knife will make your cutting work much harder, increasing the risk of getting cut with it if it slips.
  • Have a source of water handy to put out your campfire when you finish.

Substance Note

As an enthusiast, I also include recipes that may contain alcohol or marijuana. This may pose a health or legal hurdle you must take into consideration before preparing that recipe. Please check with your laws and check with your physician before doing so.