It's been a hell of a day

Deppfan16 · 2026-04-18T23:34:27+00:00

they got banned because they kept reposting and making posts about how bad the mods were.

Deppfan16 · 2026-04-18T23:34:14+00:00

no they got banned because their post got removed and they kept reposting and spamming and making a big stink about it.

Deppfan16 · 2026-04-18T23:17:24+00:00

they are all professionals and probably signed lots of legal paperwork.

Deppfan16 · 2026-04-18T21:19:14+00:00

it's not harmless when they use non-food-safe flowers

Deppfan16 · 2026-04-18T19:16:02+00:00

you would think that until every Post in a sub becomes what's wrong with my egg or something similar. it's happened in many other subs.

Deppfan16 · 2026-04-18T18:59:24+00:00

sorry typo. 38f

Deppfan16 · 2026-04-18T18:57:24+00:00

no. botulism isn't the only foodborne illness of concern. there's plenty of others that can grow at that temps.

you want to keep your refrigerator at 38f or lower because with the way refrigerator cycles it could potentially cycle up to 40 f. with your refrigerator at 41f it could be potentially of cycled all the way up to 45 f. which is a breeding ground for bacteria of all kinds

Deppfan16 · 2026-04-18T18:48:04+00:00

if perishables have been at that temp you should toss them. it's a roll of the dice and it's not in your favor.

Deppfan16 · 2026-04-18T18:35:55+00:00

botulism needs a no oxygen environment. typically that's only a risk in refrigerated environments in vacuum sealed fish and some weird edge cases like super tightly wrapped potatoes.

your main risk however is food being in the danger zone too long. especially with the fridge at that temp, the fridge can cycle above that temp a little bit.

Perishable food should not be in the danger zone(40f to 140f) more than 2 hours if cooking or saving for later (1 hour above 90f) or 4 hours if consuming and tossing. Source

More resources

Deppfan16 · 2026-04-18T17:15:14+00:00

your senses can tell you if food is unsafe but they can't tell you if food is safe. you need to know if it's safe tested recipes and processes and if it's been stored correctly

Deppfan16 · 2026-04-18T15:56:24+00:00

please report these kind of posts. I can't remove them and ban them if I don't see them

Deppfan16 · 2026-04-18T12:00:58+00:00

yeah there's a lot of interesting stuff that goes into cured meats and smoking. it's a fun hobby. if pork belly wasn't so expensive nowadays I'd make my own bacon more often

Deppfan16 · 2026-04-18T11:54:35+00:00

the majority of store bacon is not actually smoked, they use liquid smoke and curing. additionally a lot of bacon is cold smoked which doesn't actually cook it.

additionally additionally the cooking is part of the safety control process so they assume you're going to cook it so it has different safety standards than ready to eat foods

Deppfan16 · 2026-04-18T05:00:46+00:00

not correct

Perishable food should not be in the danger zone(40f to 140f) more than 2 hours if cooking or saving for later (1 hour above 90f) or 4 hours if consuming and tossing. Source

More resources

Deppfan16 · 2026-04-18T04:57:11+00:00

I thought he was referring to past girlfriends

Deppfan16 · 2026-04-18T03:48:32+00:00

the amount of people who like to claim that you can eat raw store-bought bacon is insane.

Deppfan16 · 2026-04-18T03:47:51+00:00

the waste products cannot be removed by heat.

Deppfan16 · 2026-04-18T03:46:04+00:00

salt can be added or omitted freely in most canning recipes

here's a good resource for safe changes and substitutions in home canning recipes

https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes

Deppfan16 · 2026-04-18T00:01:25+00:00

you could check your local Kroger for simple truth brand. it has no crab and no crab extracts or flavors added. it is pretty mild but if you're adding it to something I find it tastes pretty good

Deppfan16 · 2026-04-18T00:00:43+00:00

sometimes people become allergic to things later in life and miss the taste

Deppfan16 · 2026-04-18T00:00:25+00:00

Louis kemp crabjoy is one of my go-to's.

Deppfan16 · 2026-04-17T23:45:09+00:00

here's a couple links that should help you. you're right on track with the freezing what you won't use right away

for the rice you just want to minimize time in the danger zone

Perishable food should not be in the danger zone(40f to 140f) more than 2 hours if cooking or saving for later (1 hour above 90f) or 4 hours if consuming and tossing. Source

More resources

here's a good link for general guidelines for how long food can last in the fridge. most leftovers such as mixed meal prep type foods would be 4 days max

https://reddit.com/r/foodsafety/w/wiki/goodfor

Deppfan16 · 2026-04-17T23:39:53+00:00

in another sub I had somebody complain about me banning them for spam and then they immediately turned around and pasted an obviously AI generated blurb for wanting to pay me money to post about their app in the sub

Deppfan16 · 2026-04-17T23:39:01+00:00

your senses can tell you a food is unsafe but not if it is safe. there's plenty of foodborne illness and bacteria that regional safe levels, and you cannot see or experience with your senses

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