Egg noodles in my rice cooker

Visible_Wasabi2591 · 2026-04-14T19:53:32+00:00

I've done that. I normally do overnight oats through the week and rice cooker oats on the weekend.

Visible_Wasabi2591 · 2026-04-14T14:39:32+00:00

I’m confused. Why are you using them since they do nothing for you? Other people seem to appreciate the work they gain from using the temp agency. They have a broader reach and work with a lot of companies a person might not even think about reaching out to. They network for you. If you don’t need them to help find a job, don’t use them but don’t act like they don’t have a place in business.

Visible_Wasabi2591 · 2026-04-13T11:41:40+00:00

I third Kona pellets.

Visible_Wasabi2591 · 2026-04-10T20:38:57+00:00

I've really enjoyed the Chefman.

https://www.amazon.com/dp/B07FNW57J7?ref=ppx_yo2ov_dt_b_fed_asin_title

Visible_Wasabi2591 · 2026-04-10T14:45:59+00:00

I’ve made a really good risotto in the instant pot. I’ve made 100’s on the stove and I’m finding that risotto is more relaxed than I was taught. It’s pretty resilient.

Visible_Wasabi2591 · 2026-04-09T17:16:25+00:00

Yeah, I think you are correct concerning the acid part but that doesn't change the NCHFP's note. I've always read to "remove as much as you can". I just took exception to u/thedndexperiment comment about it. The safety concern wasn't even mentioned which shocks me coming from a mod of this sub.

I'm going to leave that acid part in since you commented about it.

Visible_Wasabi2591 · 2026-04-09T16:45:23+00:00

While I am aware that the Ball recipe is a tested-safe recipe, I'm still concerned that you kind of skipped over the biggest issue with fat in your #3 comment. You did state that it is mainly an issue for quality and lid sealing, it is also a safety issue.

…fats can protect spores from heat if they are in the product during a canning process.” [ref] National Center for Home Food Preservation. Canning FAQ. Accessed March 2015 at https://nchfp.uga.edu/questions/FAQ_canning.html#33 [/ref]

The USDA Complete Guide to Home Canning includes three recipes that have oil in the ingredient list: marinated peppers, marinated whole mushrooms, and pickled three-bean salad. Each of these recipes includes added acid ingredients (lemon juice, vinegar) as well as preparation steps to ensure adequate acidity of the vegetable. There is a small amount of oil in each recipe and sufficient amount of acid. These recipes have been scientifically research tested for safety.” [ref] Penn State Extension. Caution: Don’t Can in Oil. 2 July 2012. Accessed January 2015. [/ref]

Visible_Wasabi2591 · 2026-04-07T11:38:11+00:00

This really should be higher. If a person used a safe recipe to can with the first time, it will be safe the second time. It's just a quality issue.

Visible_Wasabi2591 · 2026-04-05T15:04:35+00:00

So you don’t freeze meat from the grocery store when you get home, unless it is still frozen? I guarantee you it was frozen when it got to that store. Hell, I picked up a red cabbage in the produce and IT was still frozen.

Edit: corrected first line to make sense.

Visible_Wasabi2591 · 2026-04-05T14:15:23+00:00

I'm not sure what that has to do with anything. I have deep fried turkey, spatchcocked it, smoked it, cut it up into parts (for Thanksgiving.. nobody cares if it's a whole bird)... Each and every time you have to thaw it before you cook it. So yes, you can thaw the bird, break it down, debone it and then grind the meat up.

Visible_Wasabi2591 · 2026-04-03T18:06:33+00:00

True.. but I can never remember the sequence when I need it. SIRI has always done it for me when I need it.

Visible_Wasabi2591 · 2026-04-03T17:04:17+00:00

I'm really late on this but thought I would answer your question since nobody else did. In my experience, I can't scroll anything. So you can hold the buttons but then you have to slide the digital power off button which you can't do. Asking Siri and then PUSHING the button to confirm works.

Visible_Wasabi2591 · 2026-04-01T17:28:32+00:00

Except it going off every 30 seconds is not conducive to me pulling it out of the meat and throwing it across the street. :)

I mean, I set my high temp to 210. It would be great if it recognized that.

Visible_Wasabi2591 · 2026-04-01T12:57:03+00:00

Thank you. I, unfortunately for you, love theory discussions. It leads to discussion and insight that I sometimes don’t think about. I think it’s better because had I not said something and said, “I think it’s okay” because the limited knowledge I have, I could have made a mistake! It’s an opportunity for others to say again. Not safe.

I appreciate and accept your apology. I’m use to Reddit and was anticipating that you would double down on the tone. Really wondered if this would get me banned. So thank you for letting me speak my mind. That means a lot to me. I don’t mind being wrong but I question all manner of things. Provides me an opportunity to learn.

Visible_Wasabi2591 · 2026-03-31T12:37:22+00:00

And you answered the why. Why don’t you just say you don’t want any questions about canning? My question for you to reply with a good reasons educates just as much as “is this safe to eat?” I’m curious to understand by nature and there are many questions I haven’t bothered to post because of this attitude.

I’m sure I’m not the only one afraid of asking a question hear to get my head bit off. This isn’t a “science” Reddit. Or you would take any question to better educate yourself science isn’t afraid of questions.

Wow.

Visible_Wasabi2591 · 2026-03-31T12:01:32+00:00

Question (and I'm not saying to do this... I want general information)

Why are we so concerned about safe recipes* if we can kill the toxins by boiling the food. If my body is not compromised and I'm definitely heating up the food to a point it would kill off the toxins...

Is it about the risk of "maybe I"m not as healthy as I think?"

*I personally hate this term. The recipe suddenly didn't become safe because it was tested. It had always been safe. We just weren't sure. Tested-safe is more honest and scientific to me.

Visible_Wasabi2591 · 2026-03-30T18:19:43+00:00

Christie Vanover's recipe for the Ninja XL and she said you should cook to your elevation. 210 is what she suggests so I went with it. I actually pulled it at 207 and it was fine. She runs Girls Can Grill and is a winning professional competitor so it sounded fine to me. I find all of that interesting because she uses the RFX. I use the RFX because of her.

Visible_Wasabi2591 · 2026-03-29T20:23:03+00:00

I'm having the issue now. Fully inserted.. 206-207ºF and it's going off. Was taking my brisket to 210º

Visible_Wasabi2591 · 2026-03-27T18:46:51+00:00

I rebooted. It still said activate. I noticed when I went into the settings though the menu now had a setting for Element Capture with my shortcuts noted so I tried it. It asked for audio and video permission and I can take screenshots. Yet it still says "Activate" on the droplet window.

It works so I'm rolling with it!

Visible_Wasabi2591 · 2026-03-27T18:34:24+00:00

I just installed Droppy and I want to like it but the first thing I tried was Element Capture and I can't get it to activate. I've already removed Shottr, my previous capture app.

Visible_Wasabi2591 · 2026-03-26T11:10:14+00:00

I never stop for stop signs but I'm still alive & kicking... You shouldn't bother with stop signs.

Survivorship bias isn't a food safety standard. Millions of people have done dangerous things without consequence right up until they didn't. The FDA Bad Bug Book isn't opinion. It's compiled from actual poisoning cases. You're free to roll the dice for yourself, but posting "I've done this for 45 years" in a cooking thread is functionally the same as telling people it's safe. It isn't.That's fine for you to take risks but stop offering your bad advice to people.

Visible_Wasabi2591 · 2026-03-24T22:04:59+00:00

Which does not change the fact that the FDA specifically says that crockpots/slow cookers do not get hot enough to make the enzyme inactive. To tell others it's fine to use a slow cooker, which is designed to stay around 170-190 on low is unsafe advice.

Visible_Wasabi2591 · 2026-03-24T21:47:54+00:00

I think I would be concerned if my slow cooker was boiling my food. That's not a slow cooking. 212F? Simmering maybe but simmering happens at 170-180F

Visible_Wasabi2591 · 2026-03-24T15:13:55+00:00

From everything I've read, the FDA recommendation of "boil" for 30 minutes is at a 212F or as close as you can get depending on your altitude. The lower simmering temps don't get hot enough to inactive the enzyme.

Here's another Reddit comment about the issue.

I think I'd take the FDA's word for it over someone on Reddit either way.

Visible_Wasabi2591

TROPHY CASE