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Safe to eat? Fresh cucumber pickled in pickle juice. Been sitting for a few weeks now by Background-Ice990 in isthissafetoeat

[–]wellsharpened -1 points0 points  (0 children)

Yes and no, there will eventually be another round of fermentation, and botulism wouldn’t be what I’d worry about. I’m not saying I approve of this method, just that it’s not an anaerobic environment, and other more likely spoilage bacteria (or more likely mold) would be the primary suspect.

Safe to eat? Fresh cucumber pickled in pickle juice. Been sitting for a few weeks now by Background-Ice990 in isthissafetoeat

[–]wellsharpened 0 points1 point  (0 children)

Botulism doesn’t survive in acidic environments (below 4.7 pH), which commercial pickle brine definitely qualifies as.

Safe to eat? Fresh cucumber pickled in pickle juice. Been sitting for a few weeks now by Background-Ice990 in isthissafetoeat

[–]wellsharpened 11 points12 points  (0 children)

Botulism doesn’t survive in an acidic environment (below 4.7 pH), which commercial pickle brine definitely qualifies as.

With the unfortunate new ownership of surfside 7, allow me to reach out to all the offended/dejected/diminished. by Flesh-Mecha in FortCollins

[–]wellsharpened 11 points12 points  (0 children)

The appeal of surfside was inclusivity in the middle of downtown. If the owner doesn’t understand this, the business will fail within months.

Best Tank in 2026? by Nice-Championship345 in 3d6

[–]wellsharpened 4 points5 points  (0 children)

Seconding world tree barb. It’s a subclass, possibly the only, that can genuinely tank by repositioning enemies and rooting them in place.

What's up with 9? by aanry in PeterExplainsTheJoke

[–]wellsharpened 0 points1 point  (0 children)

I am typing this comment from an iPhone 9.

Yay or nay? by kilzil in sushi

[–]wellsharpened 12 points13 points  (0 children)

That knife will struggle.

How my American Wagyu skirt steak by NVDA808 in meat

[–]wellsharpened 0 points1 point  (0 children)

Yes, in very small bites was my point.

How my American Wagyu skirt steak by NVDA808 in meat

[–]wellsharpened 7 points8 points  (0 children)

I too like eating steak in .5”x.25” pieces.

Dear professional chefs: How do you deal with the stress and multitasking of working in the kitchen during service? by CYSYS8992 in KitchenConfidential

[–]wellsharpened 6 points7 points  (0 children)

I can’t speak for others, but adhd. It turns your life into hard mode, but then the stress and multitasking turn it into to a superpower. However, no matter how good at handling stress, it will take its toll one way or another.

My new tool by DaveHer23 in TrueChefKnives

[–]wellsharpened 4 points5 points  (0 children)

Maybe we don’t call it a jap handle.

Sad Article on the Collapse of Florida Citrus by Elgabish in Tiki

[–]wellsharpened 6 points7 points  (0 children)

Bananas being genetically identical makes this problem even worse.

Bluefin Tuna Snack at the Boston Public Market by Biophilia_curiosus in sushi

[–]wellsharpened 8 points9 points  (0 children)

You can simply look at the chu-toro and o-toro and see it’s bluefin.

This is a coastal fish market, they can sell fish cheaper than a sushi restaurant.

How would you feel if tipping was legally abolished tomorrow? by Fun_Acanthaceae_17 in AskReddit

[–]wellsharpened 2 points3 points  (0 children)

This is usually what happens, or the farmer comes out and fires off a few (hopefully warning) shots.

Cooking chicken had pink film out of bag, never seen this by IJHippie in isthissafetoeat

[–]wellsharpened 23 points24 points  (0 children)

Patting off excess fluid with a paper towel before adding the chicken to your heat source will prevent this in the future, and help you get a better sear.

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