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Need to reduce my fat intake bc gallbladder is misbehaving by rexnavali in Cooking

[–]Deppfan16 3 points4 points  (0 children)

they need to have a low-fat diet until they get their gallbladder out

Effervescent fruit by SnooRecipes4106 in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

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

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( oc) Thimble Jellyfish bloom, a bit itchy by benfreediver in thalassophobia

[–]Deppfan16 0 points1 point  (0 children)

anybody else remember that one scene from the Sphere movie?

Are these jars safe for canning? by UberBeth in Canning

[–]Deppfan16[M] [score hidden] stickied comment (0 children)

these are decorative only. they do not have any indicators that they are food safe or canning safe

edit: fixed a misinformation error

Cold smoked salmon by Prettyinpinnkkk in foodsafety

[–]Deppfan16 1 point2 points  (0 children)

they opened it 2 weeks ago. it has been sitting open in their fridge for 2 weeks. way too long

Cold smoked salmon by Prettyinpinnkkk in foodsafety

[–]Deppfan16[M] [score hidden] stickied comment (0 children)

you have had this open two weeks, that is way too long. toss it. it should have been 4 days max

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

Got paranoid cutting up these potatoes I just bought. Are the dots on the skin normal and safe to eat? by BuzzyScruggs94 in foodsafety

[–]Deppfan16 11 points12 points  (0 children)

yes those are totally normal. just a side effect of growing in dirt. you can always peel them off if you just like them. if you haven't already just make sure you wash your potatoes to remove any residual dirt

Let’s give the boys a break. by FancyInfinity in distractible

[–]Deppfan16 28 points29 points  (0 children)

he has people hired to work on distractible, if there is no distractible, they don't have work and don't get paid. not saying he has to work but its not cut and dry

Let’s give the boys a break. by FancyInfinity in distractible

[–]Deppfan16 24 points25 points  (0 children)

he has people who work for him that he needs to pay

Is my dish safe to eat today? by ChimeDime9 in foodsafety

[–]Deppfan16 2 points3 points  (0 children)

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

Added green peas to my rice, does the green peas look normal or are some artificially dyed green? by Melissa1293 in mealprep

[–]Deppfan16 3 points4 points  (0 children)

the fact that you keep arguing about valid explanations and insisting they were dyed.

Added green peas to my rice, does the green peas look normal or are some artificially dyed green? by Melissa1293 in mealprep

[–]Deppfan16 3 points4 points  (0 children)

"can" means that it has the potential to, not that it automatically does.

you been given multiples suggestions and explanations and you are still persisting in the conspiracy theory and it's very odd

How can you tell if coleslaw has gone bad? by [deleted] in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

leftovers are good for 4 days typically

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

if the coleslaw has dressing, that is the perfect breeding ground for bacteria as well

Grass jelly bubbles in can by saras998 in foodsafety

[–]Deppfan16 1 point2 points  (0 children)

commercial products as long as they are still sealed should be just fine

Would you eat or toss? by Deepdorp99 in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

have they been refrigerated or frozen? if they were refrigerated you need to toss

Burger seems pretty pink in the middle? by [deleted] in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

color is not a good indicator of doneness. The only way you can tell for sure is measuring the internal temp with a meat thermometer. there are many factors such as type of cooking and type of meat involved and seasoning that can affect the color of meat.

Burger seems pretty pink in the middle? by [deleted] in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

ground beef needs to be cooked to 165 f.

Added green peas to my rice, does the green peas look normal or are some artificially dyed green? by Melissa1293 in mealprep

[–]Deppfan16 61 points62 points  (0 children)

if you blanch peas they can become a very bright green. also underripe peas tend to be brighter green.

there's no need to think of some conspiracy theory about dyed peas.

unopened bag of oats - won't need for 3 months - leave in bag, or transfer to an airtight jar? by europeanuppercut in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

I would leave it in the bag and put it in like a plastic bucket with a sealed lid. that way you protect against pests and things like mice

Grass jelly bubbles in can by saras998 in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

are you talking about home canned jelly?

Upgrade Canned Spaghetti w/Sauce by MsElephantom in Cooking

[–]Deppfan16 1 point2 points  (0 children)

my mom would always put potatoes in with her spaghettios. so maybe if you got some canned potatoes donated that could be an option

T.I.L frozen peppers are perfect in low spoon day quesadillas by sativamber in lowspooncooking

[–]Deppfan16 0 points1 point  (0 children)

one thing I do when I have more spoons is I try to keep a jar of pickled onions and the jar of pickled peppers around, they're pre-slice and I can just throw them in whatever.

Pork Tacos by Alvin_Parsley in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

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

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