>Call me a food safety nit, but the idea of eating food prepared by unlicensed strangers does not seem appealing. I'm germophobic nut. At public bathrooms, I'

>Call me a food safety nit, but the idea of eating food prepared by unlicensed strangers does not seem appealing. I'm germophobic nut. At public bathrooms, I'll take one last paper towel to wrap around the door handle and open it as I leave because in my mind, the door and faucets have more germs than the toilet seat. That said, I have no fear of eating meals cooked by strangers. That sort of thing happens all the time. The last-minute party crashing at unknown host during college. Or coworkers (many strangers, not all friends) bring potluck to the office party. I've worked the kitchens at restaurants and I don't hold the government licensing and regular inspections as something that puts my mind at ease. I'm not discounting your opinion or apprehensiveness about the underground restaurant model. However, I'm fascinated that we assign different degrees of risk to it.