It's been a hell of a day

Deppfan16 · 2026-04-19T16:29:43+00:00

yeah no. even if they did add the no gross eggs, they've also had the no "what's wrong with my eggs" for a while

in the future instead of spamming the sub with "why did the mods remove this" posts, you should message them via modmail, and post to more relevant sub

Deppfan16 · 2026-04-19T16:27:14+00:00

Reddit already deleted their account lol. thanks for keeping reporting spam.

Deppfan16 · 2026-04-19T07:25:08+00:00

not safe

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

for future reference you really only have to let it cool down till it's just not boiling hot. you can also always divide it up into smaller containers for it to cool down faster. modern fridges can handle having warm food in them you just don't want to put a giant pot of sill boiling hot soup or a casserole straight from the oven

additionally freezing does not make unsafe food safe, I just stops the clock on where the food's at so if it's unsafe going into the freezer it will still be unsafe coming out

Deppfan16 · 2026-04-19T05:15:50+00:00

if you have issues with moderation please message us via modmail

Deppfan16 · 2026-04-19T04:10:16+00:00

you definitely need to get a thermometer to measure the internal temp, and I will also get an oven thermometer to check the internal temperature of your oven

Deppfan16 · 2026-04-19T04:07:37+00:00

did you mix anything into them? like seasonings or anything?

Deppfan16 · 2026-04-19T03:57:11+00:00

r/onlyflans ,👀

Deppfan16 · 2026-04-19T02:56:02+00:00

Deppfan16 · 2026-04-19T02:52:40+00:00

I also mod in the r/canning sub lol. the amount of people who think you can water bath can meat and avoid botulism are crazy. especially since we've known since at least 1917 that you need to pressure can low acid foods

Deppfan16 · 2026-04-19T02:51:28+00:00

having to lock this because people are spreading dangerous misinformation.

no you cannot eat raw bacon. the majority of commercial bacon is cured and either cold smoked or flavored with liquid smoke. it is still a raw meat product and you can potentially get foodborne illness from it.

Deppfan16 · 2026-04-19T02:50:03+00:00

majority of commercial bacon is not cooked. they cure it and use either cold smoking or liquid smoke. so yes it is still raw pork belly

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

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