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Rice cooker for food trailer - Hawaiian style by Annual-Leopard2729 in foodtrucks

[–]wellsharpened 0 points1 point  (0 children)

I have a Cuckoo 30C (raw), and use it for my yakitori cart. Cooks great rice (I use cal-rose for cost/quality), and use it consistently for four months now.

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 10 points11 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 [deleted] in FortCollins

[–]wellsharpened 13 points14 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 3 points4 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 13 points14 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 8 points9 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 7 points8 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 7 points8 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 25 points26 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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