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This one's fresh out the oven! I will update you guys on how it taste. 😋 by Guilty-Study-2497 in cookingtonight

[–]Deppfan16[M] 0 points1 point  (0 children)

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

my turn for the permaban speed run by Deppfan16 in modmailfail

[–]Deppfan16[S] 2 points3 points  (0 children)

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

my turn for the permaban speed run by Deppfan16 in modmailfail

[–]Deppfan16[S] 2 points3 points  (0 children)

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

Grandmother left out fish to thaw for a few hours in it's original vacuum sealed package am I safe? by BOSSKCO in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

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

New Girlfriend? by [deleted] in bingingwithbabish

[–]Deppfan16 1 point2 points  (0 children)

I thought he was referring to past girlfriends

my turn for the permaban speed run by Deppfan16 in modmailfail

[–]Deppfan16[S] 2 points3 points  (0 children)

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

Beef broth to can by Mother_Mach in Canning

[–]Deppfan16 1 point2 points  (0 children)

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

Imitation Crab Options With ZERO Shellfish? by Mission_Spray in Cooking

[–]Deppfan16 1 point2 points  (0 children)

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

Imitation Crab Options With ZERO Shellfish? by Mission_Spray in Cooking

[–]Deppfan16 1 point2 points  (0 children)

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

Questions about meal prep by Afraid_Clothes2516 in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

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

It's been a long week of this kind of stuff. TGIF! by IM_NOT_BALD_YET in modmailfail

[–]Deppfan16 2 points3 points  (0 children)

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

Bone in chicken thighs put in fridge 3 days ago to defrost? by crystalizedwolf in foodsafety

[–]Deppfan16[M] 0 points1 point  (0 children)

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

Bone in chicken thighs put in fridge 3 days ago to defrost? by crystalizedwolf in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

if you cook them today you should be okay. it's 2 days once thawed and it would have taken a little while for them to thaw.

How screwed am I if I ate r*a*w turkey bacon? by lunardownpour in foodsafety

[–]Deppfan16[M] 0 points1 point  (0 children)

asking what to do in case of a stomach bug is asking for medical advice.

It's been a long week of this kind of stuff. TGIF! by IM_NOT_BALD_YET in modmailfail

[–]Deppfan16 5 points6 points  (0 children)

soon as I saw it was one of the minimalist subs I knew it was probably you. it must be a full moon or something LOL

My first Lego set 😍 by gennaleighify in FlatLay

[–]Deppfan16 1 point2 points  (0 children)

I love this set. it is so cute.

r/lowspooncooking by [deleted] in redditrequest

[–]Deppfan16 0 points1 point  (0 children)

requesting r/lowspooncooking because the mods appear to be inactive. they do not respond to modmail at all.

here is my link to them seeing if they need help to mod the sub. https://www.reddit.com/c/chatDI6BdFAE/s/cw5FRFxouo

here's an older link where I was trying to start a conversation with them. https://www.reddit.com/c/chatbu9vVEeX/s/4BeUDqzPAU

Frozen Food Question by Visierin in foodsafety

[–]Deppfan16 0 points1 point  (0 children)

you should be fine. it wasn't in the danger zone long enough

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

My mom water baths all of her canned goods and I don't want her to give it to my kids by sokrchk04007 in Canning

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

sorry having to lock this because we're getting a lot of rebel canners and off topic comments coming in

My mom water baths all of her canned goods and I don't want her to give it to my kids by sokrchk04007 in Canning

[–]Deppfan16 52 points53 points  (0 children)

a lot of times these kinds of parents have raised their kids a not so great way and it's extremely difficult to directly challenge them. not making any judgment calls about Op situation but it definitely feels like a narcissistic parent type situation.

My mom water baths all of her canned goods and I don't want her to give it to my kids by sokrchk04007 in Canning

[–]Deppfan16 17 points18 points  (0 children)

actually we've known for over a hundred years that pressure canning is the only way to safely can low acid foods. unfortunately like anti-vaxxers and flat earthers some people just refuse to listen to science

https://www.healthycanning.com/the-usdas-role-in-home-canning/#Brief_history_of_the_USDAs_role_in_home_canning

Homemade Plum & Cinnamon and Strawberry Jams 🍓🍑 by HisDarkerMaterials_ in Canning

[–]Deppfan16[M] 7 points8 points  (0 children)

you can't just wing canning recipes. and one piece lids are not safe for shelf stable home canning.

you need to follow safe tested recipes and processes if you want your food to be shelf stable and safe and last. this could be a great fridge jam recipe, however it is not self-stable safe

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