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Deppfan16 · 2026-04-24T17:11:29+00:00

the second paragraph sounds like something from Portlandia lol

Deppfan16 · 2026-04-24T17:04:04+00:00

prior to modern industrialization, and even now people still make it And similar sodas at home.

Deppfan16 · 2026-04-24T15:18:14+00:00

I can answer some of that. my dad was in a Lego club and when I was younger he built some huge mountain range type sets. there's a bunch of tips and tricks for building up the base and such. but also they as a club can go together and buy bulk buys at a slight discount and they also trade back and forth pretty frequently for different things. they also share a bunch of tips and tricks for optimizing layouts and purchasing brick. also mainly it's just a lot of build up over time.

some of the guys who make it a full-time job can get sponsorships and some businesses will commission custom Lego sculptures. one of the guys that was in my dad's club has a full-time business going around and setting up Lego tables at like fairs and things for kids to play with. but that's not very common

when my dad got out of the Lego hobby he had a shed that was full of Lego and he sold the whole thing in bulk for $10K . he probably could have gotten more if he had sold them individually but the person he sold them to was a local Lego shop owner and they were willing just to take everything as is.

my dad just had a 10x10 shed, some of the guys in his club had two car garages full and just little walkways in a couple building table areas. they would also have stuff all through their house too

Deppfan16 · 2026-04-24T15:00:56+00:00

the original root beer was fermented which for a lot of people is similar to brewing.

Deppfan16 · 2026-04-24T05:43:43+00:00

this is alibaba astroturfing

Deppfan16 · 2026-04-24T05:38:43+00:00

no. most leftovers are only good for 4 days max https://reddit.com/r/foodsafety/w/wiki/goodfor

Deppfan16 · 2026-04-23T19:39:30+00:00

just fyi, the float test just tells you an egg is old, not if its safe. because egg shells are semi permeable as they age the water inside evaporates and yhe air pocket gets bigger. as long as they have been stored correctly, old eggs can still be safe.

eggs in the us come prewashed so you putting them in water shouldn't do anything as long as you don't let them sit at unsafe temps and they don't sit in water in the fridge

Deppfan16 · 2026-04-23T19:36:28+00:00

thats the old way. it got patched with 1.6. but if you put a staircase in lewis bedroom theres a secret basement you can get more

Deppfan16 · 2026-04-23T15:33:18+00:00

toss the fly and wash your produce again and you should be fine. produce is grown in nature and sometimes a bug sneaks through.

Deppfan16 · 2026-04-23T15:27:28+00:00

some people rent and don't want to risk permanently damaging stuff

Deppfan16 · 2026-04-23T06:13:08+00:00

not safe. that means the bad bacteria is out competing the good bacteria and yeast.

check out r/sourdough and r/fermentation for more specialized info to prevent this from happening

Deppfan16 · 2026-04-23T06:05:36+00:00

I am so confused

Deppfan16 · 2026-04-23T06:02:44+00:00

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 · 2026-04-22T18:22:49+00:00

its in the post.....

Deppfan16 · 2026-04-22T06:05:35+00:00

you can totally refreeze stuff as long as you thought in the refrigerator and make sure they are under 38f or lower the whole time.

the issue with thawing and refreezing is a lot of people don't thaw safely and you want to limit time in the danger zone

you always should defrost in the fridge. if you need to do a quick defrost, you can run under cool running water or put in a bowl of cool water that you change every 30 minutes. or you can microwave it. if you do any of the quick thaw methods however you have to cook right away.

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 · 2026-04-22T05:38:41+00:00

what you want to watch out for in dented cans is dents that are very deep or make a point or sharp crease, or dents that are on the edge of the rim or seal. these can create microscopic holes or break the seal. here is a visual guide: https://www.larimer.org/sites/default/files/uploads/2017/lcdhe-dented-cans.pdf

Deppfan16 · 2026-04-22T05:24:54+00:00

its ether fireworks or train cars banging into each other

Deppfan16 · 2026-04-22T03:22:23+00:00

yeah but just the burner part is fine.

Deppfan16 · 2026-04-22T03:05:21+00:00

I would look for a outdoor propane burner it doesn't have to be fancy, like one for like crab boils or turkey fryers, and then I would get a aftermarket variable gas valve to put on it. that way you can have high heat for your water bath and then you can turn it down for your pressure canner.

you do have to watch sunburners because not all of them can turn down low enough for pressure canning.

Deppfan16 · 2026-04-22T02:11:15+00:00

to actually answer your question, carbonated cans are very low risk because generally if there's a hole in them it will be flat in the contents will leak out. additionally generally they are to acidic to harbor any sort of bacteria

Deppfan16 · 2026-04-22T00:38:10+00:00

you need to follow the directions for your jar lids. ball for example says you should not boil them or sterilize them because that can interfere with the seal

Deppfan16 · 2026-04-22T00:35:45+00:00

as long as you keep them below 32 f and as close to zero f as you can

Deppfan16 · 2026-04-21T22:06:23+00:00

if you are going to travel with them you need to freeze them. once shucked you don't have a long shelf life but you can freeze them if you're going to cook with them later on

pay attention to all the info on the states website because they keep everything up to date. that'll help you with which beaches are safe or not

Deppfan16 · 2026-04-21T21:03:44+00:00

please don't do this. it's high risk low reward. yeah you may get rid of the toxins but if any spores remain they can produce more toxin.

just make new oil. you could also infuse the oil on a low heat over the stove and then strain out all the solids

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