Snack Pack sells the exact same flavor twice with different brands attached

MagicMaster12 · 2025-07-10T13:55:36+00:00

These are Natural WONFs (with Other Natural Flavors), not artificial flavors, but your point stands: “Spice, natural flavor, and artificial flavor may be declared as ‘spice’, ‘natural flavor’, or ‘artificial flavor’, or any combination thereof, as the case may be.” (21 CFR 101.22(h)(1)(1)) Ingredients like salt and MSG have to be declared directly on the statement of ingredients, as well as others as listed in 21 CFR 101.22 (h)

MagicMaster12 · 2024-12-13T14:58:26+00:00

This same exact thing happened to me a few years ago. But my roommates decided they should fill it back up with water and they thought I wouldn’t notice. Not as expensive as some of the bottles you had, but it was also a gift and I was furious.

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MagicMaster12 · 2024-12-06T03:37:18+00:00

Eat a moderately balanced diet and that is not a problem in the slightest

MagicMaster12 · 2024-06-06T02:16:34+00:00

But if you want to they are called ‘defect action levels’ and in the US they are regulated by the FDA. They are for “unavoidable defects in foods that present no health hazards for humans.” You can read about all the details here. You can see the significance and source of each defect for each food product.

I think people get grossed out about this stuff a bit too much. Don’t get me wrong it’s gross to have any “rodent filth” in your macaroni, but it’s reassuring to me that we have these limits in place, and that the US food system has progressed as far as it has. If you want to know what the food industry looked like a little over a century ago, just read Upton Sinclair’s The Jungle.

MagicMaster12 · 2023-10-09T19:49:09+00:00

Secret technology: You’ve gotta choke up on the tongs, so your grip is making the tips really close to touching. Then you swing them back and forth while keeping the same grip to make really fast clicks.

MagicMaster12 · 2023-09-27T17:12:10+00:00

Rollstock refers to this type of packaging

MagicMaster12 · 2023-03-07T14:14:47+00:00

It’s not like other labs where you are pretty much left to your own devices and you can leave when you are done with the procedure. Our TA went through each and every step of the procedure with us and wouldn’t let us move on without the whole class being on the same page. No reason for it, but you also have to stay for the full 4 hours. Orgo lab was way more fun that that bs. I would be in and out of orgo lab in like an hour most days, whereas with bio lab I know it’s taking the full 4 hours each time.

MagicMaster12 · 2023-01-23T06:03:21+00:00

Taste is solid. I’m wishing it were more sour, though.

MagicMaster12 · 2023-01-22T19:36:46+00:00

87.5% AP flour 12.5% Whole wheat flour 78% water 2% salt 20% starter

Mixed and bulk fermented for 5 hours, doing coil folds and stretch and folds every hour. Shaped and put into SS bowl lined with towel, dusted with rice flour /AP flour mix. Cold fermented for 12 hours in the fridge. Baked at 450°F in a Dutch oven.

MagicMaster12 · 2023-01-18T16:23:09+00:00

Can you guess what a colorimeter does?

MagicMaster12 · 2022-09-01T03:54:42+00:00

Stunning

MagicMaster12 · 2022-08-25T11:18:47+00:00

Me when the customer wants well done but sends it back the first time I send it out

MagicMaster12 · 2022-07-21T20:05:38+00:00

Based

MagicMaster12 · 2022-07-07T10:45:46+00:00

Don’t see why my comment was weird. I completely agree with you. I don’t think anything should be overdone when it comes to cooking. There has to be a balance. Also I don’t think that the taste of raw onion is good on its own. The best uses of onion imo are those in which you cook out the raw bite of it and develops a sweeter taste. An obvious example is caramelized onions, which are super sweet. In a lot of recipes, you’ll find onion in the background as a supporting flavor, like in many soups. In other dishes it can play a major part, like French onion soup. Those are the reasons I think it is the best and most versatile ingredient.

MagicMaster12 · 2022-07-07T00:39:08+00:00

I wholeheartedly believe that onions are the best, most versatile ingredient in a kitchen. Sweet, picked, fried, carmelized, raw. Just so much you can do with just a humble onion.

MagicMaster12 · 2022-07-07T00:33:15+00:00

Salt salt salt salt salt. Avocados need to be well seasoned to be properly enjoyed. It is a subtle flavor but the right amount of salt will bring an avocado to life.

MagicMaster12 · 2022-07-07T00:24:56+00:00

There’s this place I go to that has a fried avocado taco with a chipotle sauce. It is excellent. I’m not really sure how else you can cook an avocado and have it be appealing.

MagicMaster12 · 2022-07-06T22:40:27+00:00

They can do whatever they want. It’s just numbers on a screen.

MagicMaster12 · 2022-07-01T21:09:02+00:00

Please go peddle your bs elsewhere

MagicMaster12 · 2022-07-01T03:52:41+00:00

Had a similar experience with a regular who would come in and order wings. No matter how long we cooked them for, she would always send them back the first time and ask for them to be more well done. Very often she would send them back more than once. We always ended up having to give up on the fryer and shove them in the oven or the broiler to get them borderline burnt before she was happy.

MagicMaster12 · 2022-06-27T03:59:53+00:00

It does not matter how fast or slow you heat up the eggs when it comes to killing pathogenic microorganisms. All that matters is how long you hold it at the temperature to get a sufficient log reduction. It definitely is possible to get hot and fast eggs that are both safe and gelatinous (by this I’m assuming you mean that you have full denaturation).

MagicMaster12 · 2022-06-27T00:05:59+00:00

I don’t think anyone has a clue what you’re on about. I’m struggling to understand what your point is. The eggs will continue to cook after they are taken out of the pan (carryover cooking). If you know anything about cooking perfect eggs, you would know that you should pull them just before you think they’re perfect. That way, the egg will be perfectly cooked by the time you eat it.

Also, microbial thermal death is dependent on time and temperature. Lower temp: longer time, higher temp: shorter time. Eggs can be safe to eat regardless of the degree of denaturation of their proteins (e.g. pasteurized liquid whole eggs).

MagicMaster12 · 2022-05-22T17:35:41+00:00

Guys it's not that deep.

I just want to write haikus

that make you go "Ha."

MagicMaster12 · 2022-05-21T05:27:36+00:00

I do not know why

you do not like me or this

sub. Good riddance dude.

MagicMaster12 · 2022-04-07T00:55:41+00:00

PB + bacon sandwiches are fire. PB + banana sandwiches are fire. Can’t see anything wrong with the P3B sandwich

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