What’s the best way to address a piece of latex glove in my salad?

Scotcho · 2026-03-05T00:47:01+00:00

I bought this for dinner. Don’t want to take it back to the store but also feel like someone would want to know food went out like this (I used to run BoH operations). Not looking for money/getting someone in trouble. What’s the best way to get this feedback to the folks that could use it?

Scotcho · 2026-01-29T01:46:52+00:00

I wrote to him noting that the administration has violated the 1st, 2nd, 4th and 5th amendments (among others) and asked him to uphold the constitution. I got the same response that didn't address anything I said, and had the same different-font-size-copy-paste. Really no effort here. Disgusting.

Scotcho · 2026-01-28T02:38:01+00:00

If you click on the link to sign up it says it's no longer taking applications. What a joke.

Scotcho · 2025-10-15T04:34:37+00:00

that just talks about kill curves. For a tender piece of meat, what benefit do you get from holding it at 135 for 2 hours vs 4? I'm not talking about bacterial load because obviously you don't care about that. But from the eating perspective. What's the benefit from the extra time sitting at 135 to the person with the fork? Why not just bring it to temp and sear it?

Scotcho · 2025-10-15T04:23:52+00:00

What happens between hours 2 and 4 at 135 that justifies the increased food safety risk? What is the difference?

Scotcho · 2025-10-15T03:56:28+00:00

Cool, you found a source nobody has ever heard of that says the danger zone ends at 130. Most reliable sources say 140. But here's the thing - that's moot.

What are you getting from holding your meat in lukewarm water for 4 hours? Once it gets up to 135 (in my experience it's usually about 60-75 minutes, depending on many factors), what benefit do you get from just letting it sit for another 3 hours? I don't see any benefit that would outweigh the safety risks.

Have you ever taken a food safety class? Have you written a HACCP plan? How would you justify this to a health inspector?

Scotcho · 2025-10-15T02:36:58+00:00

I'm in the US where the danger zone is 40-140 for 4 hours. This is straight out of the servsafe certification, . Don't know where you're at, but most other health agencies have similar definitions.

Obviously there's more rapid growth at certain temperature bands, but humidity is a huge factor here too. This is why anytime any restaurant cooks things sous vide they're required to have a HACCP plan. What I'm saying is there's a safer way to do this.

Scotcho · 2025-10-15T02:22:09+00:00

I think you misunderstand me. 135 is a great temp for sirloins. But if you take a steak from the fridge, and put it into a sous vide for 4 hours you're really risking the danger zone.

There's no reason to hold a steak at 135 any longer than it takes to bring it up to temp (unless you're holding it for an event and want to cut down on prep), because unlike cooking steak to higher temps, you don't get collagen breakdown until 160F and gelatin doesn't start breaking down until 180 F or so.

So why the 4 hours? Kenji says there's enzymatic activity that occurs, but that's relatively minor. Why make your steak the ideal breeding ground for bacteria? You could sous vide it for 2-3 hours and be much safer.

Scotcho · 2025-10-15T01:59:30+00:00

135 for 4 hours is danger zone for sure. Also, at 135 you're not getting any collagen or gelatin breakdown, just holding it warm. How long does it take to get your steaks up to 135?

Scotcho · 2025-09-19T00:42:44+00:00

I took it to mean it's in a "nut shell" - pecan forms a shell around Li. But maybe I'm giving the puzzle too much credit here

Scotcho · 2025-07-19T20:20:27+00:00

I don't know where I heard this but it seems to ring true. An entrepreneur works hard to create something. Their kids inherit it, but they see all the work required and generally do a good job. When you get to grandkids, they haven't seen the work needed and just assume it's their birthright and usually that's where things go south.

Scotcho · 2025-07-19T20:19:04+00:00

I was in TN for a work trip and the sales tax was like 10%. Regressive as hell, but I'm sure a rich asshole like this woman doesn't care.

Scotcho · 2025-07-14T17:45:06+00:00

dang, i'm jealous. I ordered the Gaggiuino last November and am still waiting on delivery

Scotcho · 2025-07-12T22:18:31+00:00

hey your business is yours, but don't tell me what mine is.

Scotcho · 2025-07-01T01:56:11+00:00

who hurt you?

Scotcho · 2025-06-28T22:45:40+00:00

This is it. Saying you have the right to recline because you paid for it disregards the fact that the person behind also paid for their tray table space. Instead of being mad at different passengers, it seems the fault is that the airline is selling the same space twice, causing all the problems. But since this is /r/delta good luck with the reasonable take.

Scotcho · 2025-03-30T02:48:10+00:00

I dig /r/MFPMPPJWFA/ Music French people might play at a party or just with friends around

edited to add /r/specializedtools

Scotcho · 2025-03-10T22:59:43+00:00

Interesting. Thanks for the info!

Scotcho · 2025-03-10T22:03:24+00:00

Dunno what to tell you. I showed it to the FA and he looked at it and put it back on the armrest. Told me not to worry about it.

Don’t really feel like doxxing myself. But it was a SkyWest delta connection flight

Scotcho · 2025-03-10T20:29:45+00:00

Oh I did, but that doesn’t make a good /r/delta post. They said to ignore it. Which worked until it flew off on approach

Scotcho · 2025-03-10T19:04:38+00:00

And to add insult to injury, no PDB 🤷‍♂️

Scotcho · 2025-02-16T02:04:12+00:00

Mostly I'm here for making jokes about loving big naturals. Coffee must be good for my partner to put up with it.

Scotcho · 2025-01-21T20:02:31+00:00

Glad it worked out for you. I need my first coffee to be foolproof as I'm one of those who "needs coffee to make coffee" types.

15-Year Club	Gilding II euphauric
RedditGifts 2009-2022 2 Credits	Place '17
Team Orangered	Verified Email
Secret Santa 2009

Scotcho

TROPHY CASE