One of the weirdest things that seems to be true is Almond Chicken tastes like crap as left overs
Something about it just doesn't like being refrigerated.
I have had burger king left in a hot car for hours taste far better than it
Yeah some foods just hate being reheated or eaten as leftovers. I absolutely adore spaghetti carbonara but I can never really justify making it at home since I can't finish my portion in one go. Let me tell you, something about that egg/cheese slurry mix turns downright FOUL if you try to reheat it in a microwave or pan after it cools.
There’s a long-gone Halal truck on 46th and 6th that I miss dearly. They had sweet chili sauce which I swear none of the other Halal trucks carry. I miss that place more than a lot of other shit that’s no longer in my life. I’m pretty sure I liked that place even better than The Halal Guys (which was also great).
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Hey, how come hot dogs come in packages of ten, but Olive Garden bread sticks only come in infinity? Right? Who are the marketing wizards who came up with that?
Hey, how come hot dogs come in packages of ten, but Olive Garden bread sticks only come in infinity? Right? Who are the marketing wizards who came up with that?
I have seen packages at work of hot dogs that are as low as 5 and as many as 32
I could not find any Simply style poptarts at the store again, but this time I did find the pretzel chocolate type so I got a box of those and will try them out.
Hello today I was informed that consuming raw flour is bad for you, and googling it has led me to what seems to be some actual info but a whole lot of fearmongering, which may be more about individual brands of flour than flour as a whole.
So, food experts: am I "safe" to make and consume my own raw cookie dough? I know raw eggs are frowned upon, but I buy my eggs from the local farmer's market and my understanding is eggs from more or less free-roaming chickens are safe.
as I understand it, fecal contamination from tightly caged factory egg production is the big risk, so eggs from free range chickens should be more safe.... EXCEPT there is no USDA labeling standard for applying the label "free range" to egg products, so that label is legally meaningless in that context.
as I understand it, fecal contamination from tightly caged factory egg production is the big risk, so eggs from free range chickens should be more safe.... EXCEPT there is no USDA labeling standard for applying the label "free range" to egg products, so that label is legally meaningless in that context.
Well the eggs I buy are from a literal farmer that has like 30 chickens running around on his land.
as I understand it, fecal contamination from tightly caged factory egg production is the big risk, so eggs from free range chickens should be more safe.... EXCEPT there is no USDA labeling standard for applying the label "free range" to egg products, so that label is legally meaningless in that context.
Well the eggs I buy are from a literal farmer that has like 30 chickens running around on his land.
Then you should be good.
0
knitdanIn ur baseKillin ur guysRegistered Userregular
The eggs i buy are from a littoral farmer.
Beats me why he has a farm on the shoreline
“I was quick when I came in here, I’m twice as quick now”
-Indiana Solo, runner of blades
Hello today I was informed that consuming raw flour is bad for you, and googling it has led me to what seems to be some actual info but a whole lot of fearmongering, which may be more about individual brands of flour than flour as a whole.
So, food experts: am I "safe" to make and consume my own raw cookie dough? I know raw eggs are frowned upon, but I buy my eggs from the local farmer's market and my understanding is eggs from more or less free-roaming chickens are safe.
Raw flour is one of those weird food safety areas where if a bunch of people eat raw flour, some of them will get sick and a few of them will die. The more people who do it, the more people will get sick, and the more people will die.
However, the odds of you, specifically, getting sick from eating raw flour are extremely low. Sometimes flour can be contaminated with salmonella or e. coli just by being a starchy food in the world. The good news is that it's an acute danger, not an accumulating one. So it's not a situation where eating a little cookie dough every week will eventually give you cancer. If you eat cookie dough and don't get lava gut, you got away with it. The dice reset for the next time you eat cookie dough.
As with undercooked steak, it's a reasonable risk to consider if you really enjoy eating very slightly risky foods. Just be philosophical about it if you end up exploding out both ends for a day or two, and steer clear if you've got immune or digestive problems to begin with.
Disclaimer: I am not a doctor, but I helped my mom out with a bunch of food safety classes back when she worked for the county extension office.
+1
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
now that bags of flour have a warning like "Flour is raw. Please fully cook before enjoying," I've just been picturing people eating handfuls of dry flour out of the bag like Homer Simpson.
Hey Pin, to follow up when I mentioned the flour thing:
You can set a risk level with eggs. You know what you're getting into: you can eat raw supermarket mass-produced eggs, with an expectation of perhaps 1 in 20,000 being contaminated. The contamination is going to be on the shell, so there's some expectation of cracking a contaminated egg without contaminating the actual egg. But eventually, given enough raw eggs consumed, you're going to spend a few days sitting and groaning on the pot.
You can, as you have done, go with a better egg product. You pay a little more, and you get much better eggs, with a lower risk of contamination. Still some risk, but, to you (and I), an acceptable one.
With flour, you can't do that. The wheat berries get harvested, lumped together, then the entire berry is milled, then sieved. All of this means that anything on the berry when it was harvested, like bird shit, just gets mixed into the entire finished product.
And there's nothing you can do to lessen your odds of getting contaminated flour. Conceivably, a place might irradiate the finished flour and advertise it as safe for raw consumption, but no one is doing that, so you're just eating whatever dead bugs, bird shit, etc that made it into the grain mill along with the grain.
In Roman times, the wheat berry was toasted, then the bran and germ removed. This would produce a safe-for-raw-consumption flour. Today, everything gets milled together, and the endosperm particles get sieved out, then further milled into flour. This is after the whole grain is soaked in water for ~24 hours, so any bacteria spores have a chance to activate.
What this means is that when people get sick after eating raw cookie dough, which is rare (but happens often enough to be a thing), it's going to almost always be the case that they got sick from the raw flour, not the raw eggs.
+8
The Escape Goatincorrigible ruminantthey/themRegistered Userregular
Also, holy shit. Does McDonald's reheat? I know their fries aren't worth a damn after five minutes, because I once had a very disappointing evening trying to make after-work chili cheese fries with them. And it was some fucking good homemade chili.
I can't speak to McDonalds but Carl's Jr's spicy chicken sandwiches, ordered plain, will re-heat pretty well. I lived off those things for a while working swing on an industrial printing press. I also ate Nalley Chili straight out of the can back then, so yea, take my food recommendations with a grain of salt.
Mcd's stuff does reheat but only very specific sammiches. Specifically the plain cheeseburger and hamburger reheat just fine. In fact, you can freeze the hamburgers/cheese burgers while still in their paper wrapper for later if you want then, simply take them out of the freezer and while still covered in the wrapper, flip them upside down and microwave them for a minute. It's basically the equivalent of white castle frozen burgers but if you're absolutely craving a simple cheeseburger or hamburger and don't want to go out, these will work in a pinch. Essentially any sammich that's only meat/cheese/mustard/ketechup/oninon/pickle should allow you to do this.
I tried this, it worked, and I'd like to congratulate you on ruining me.
now that bags of flour have a warning like "Flour is raw. Please fully cook before enjoying," I've just been picturing people eating handfuls of dry flour out of the bag like Homer Simpson.
Snarfing down flour before drinking several cups of water followed by a bowl of egg yolks before vigorously jumping around the kitchen
+6
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Burger Punk has parked their truck about a block from my house, directly on my route home from work.
Wendy's has buy one get one for $1 breakfast sandwich deal going on. I go there pretty often and they just entered it for everything I ordered. Probably would have ordered more if I had known there was a sale.
Posts
Oh cool!
I do have a strand mixer, just not a hand-held one for the double bowl ice-cream method.
I'll have to try this out.
But overnight, they seem to have died out into nice crispy things.
They kinda remind me of the marshmallows you get in Lucky Charms. They’ve got that kind of texture.
This was an interesting experiment.
Yeah some foods just hate being reheated or eaten as leftovers. I absolutely adore spaghetti carbonara but I can never really justify making it at home since I can't finish my portion in one go. Let me tell you, something about that egg/cheese slurry mix turns downright FOUL if you try to reheat it in a microwave or pan after it cools.
Wud yoo laek to lern aboot meatz? Look here!
https://youtu.be/avM-XsaTBIc
£100 is around 1200 Norwegian Krones or 130 USD
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
The Halal Guys' Chicken And Gyro Platter Is NYC’s Most Legendary Street Food | Legendary Eats (6 mins)
https://www.youtube.com/watch?v=emmXWi4iAW4
Asking for a fiend.
Not a typo
There’s a long-gone Halal truck on 46th and 6th that I miss dearly. They had sweet chili sauce which I swear none of the other Halal trucks carry. I miss that place more than a lot of other shit that’s no longer in my life. I’m pretty sure I liked that place even better than The Halal Guys (which was also great).
Adventure time had an infinite breadstick wand
I have seen packages at work of hot dogs that are as low as 5 and as many as 32
I love the effort he put in trolling a man hes known for 20 years on what was essentially paid vacation to italy in his honor
he deserves it.
...
the trolling I mean, not the honor.
Need some stuff designed or printed? I can help with that.
So, food experts: am I "safe" to make and consume my own raw cookie dough? I know raw eggs are frowned upon, but I buy my eggs from the local farmer's market and my understanding is eggs from more or less free-roaming chickens are safe.
Personally I’ve never worried about eating raw cookie dough or homemade mayonnaise as long as it’s freshly made, and so far I’m salmonella free.
Well the eggs I buy are from a literal farmer that has like 30 chickens running around on his land.
Then you should be good.
Beats me why he has a farm on the shoreline
-Indiana Solo, runner of blades
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
French cooking can be so complicated lol
Maybe he farms peninsulas. I hear there's money in land!
I'd be kind of surprised if there wasn't someone you could buy eggs from within an hour's drive
Raw flour is one of those weird food safety areas where if a bunch of people eat raw flour, some of them will get sick and a few of them will die. The more people who do it, the more people will get sick, and the more people will die.
However, the odds of you, specifically, getting sick from eating raw flour are extremely low. Sometimes flour can be contaminated with salmonella or e. coli just by being a starchy food in the world. The good news is that it's an acute danger, not an accumulating one. So it's not a situation where eating a little cookie dough every week will eventually give you cancer. If you eat cookie dough and don't get lava gut, you got away with it. The dice reset for the next time you eat cookie dough.
As with undercooked steak, it's a reasonable risk to consider if you really enjoy eating very slightly risky foods. Just be philosophical about it if you end up exploding out both ends for a day or two, and steer clear if you've got immune or digestive problems to begin with.
Disclaimer: I am not a doctor, but I helped my mom out with a bunch of food safety classes back when she worked for the county extension office.
You can set a risk level with eggs. You know what you're getting into: you can eat raw supermarket mass-produced eggs, with an expectation of perhaps 1 in 20,000 being contaminated. The contamination is going to be on the shell, so there's some expectation of cracking a contaminated egg without contaminating the actual egg. But eventually, given enough raw eggs consumed, you're going to spend a few days sitting and groaning on the pot.
You can, as you have done, go with a better egg product. You pay a little more, and you get much better eggs, with a lower risk of contamination. Still some risk, but, to you (and I), an acceptable one.
With flour, you can't do that. The wheat berries get harvested, lumped together, then the entire berry is milled, then sieved. All of this means that anything on the berry when it was harvested, like bird shit, just gets mixed into the entire finished product.
And there's nothing you can do to lessen your odds of getting contaminated flour. Conceivably, a place might irradiate the finished flour and advertise it as safe for raw consumption, but no one is doing that, so you're just eating whatever dead bugs, bird shit, etc that made it into the grain mill along with the grain.
In Roman times, the wheat berry was toasted, then the bran and germ removed. This would produce a safe-for-raw-consumption flour. Today, everything gets milled together, and the endosperm particles get sieved out, then further milled into flour. This is after the whole grain is soaked in water for ~24 hours, so any bacteria spores have a chance to activate.
What this means is that when people get sick after eating raw cookie dough, which is rare (but happens often enough to be a thing), it's going to almost always be the case that they got sick from the raw flour, not the raw eggs.
I tried this, it worked, and I'd like to congratulate you on ruining me.
Snarfing down flour before drinking several cups of water followed by a bowl of egg yolks before vigorously jumping around the kitchen
This feels like bullying.
I love 24h pizza places.
Sorry to hear about the eighteen consecutive heart attacks, man. It was nice knowing you.
I envy you your bullies.
Mine just shoved me into lockers and stole my books.
Yours apparently make you lunch?
Yes it's insidious isn't it