chromedome

According to the FDA's Bad Bug Book 48C (131F) is the maximum growth temperature for B. cereus, though one 1983 paper reported growth at 55C (a result that's never been successfully duplicated). It's not quite that straightforward, because this particular pathogen produces a heat-stable toxin, but in a scenario where the Zo is holding the rice at a higher temperature until service there's no opportunity for the bacillus to get a toehold. For those of you who don't have it/didn't know, the Bad Bug Book is a free download in PDF form and well worth having on your computer, phone or Kindle for quick reference.

Realistically, for the (still debated) goitrogenic characteristics of millet to be a factor, you'd have to be eating it as your daily staple. Think pre-famine Ireland and potatoes, by way of context. That's from an interview from Dr. Jeffrey Garber, endocrinologist and lead author of the clinical practice guidelines for hypothyroidism. The quote is not from the guidelines (I know someone would go looking for it) but from an online interview focused primarily on the scare headlines from a few years ago about kale consumption. The same principle is at play, though.

https://www.vanityfair.com/hollywood/2018/08/remembering-anthony-bourdain-as-only-his-fixers-could

...because people get curious about the strangest of things. https://arstechnica.com/science/2018/08/mit-scientists-crack-the-case-of-breaking-spaghetti-in-two/

It's late and I'm tired, but I look at those wings and think "I could plate those so they looked like a giant spider..."

My ex-wife's parents and mine fell into the old-school "you'll sit there until it's gone" camp. My ex and I had the milder rule that they had to have at least two bites (real bites, not hold the fork to the mouth and make guppy-lips in the general direction of the food) before they decided whether or not they liked it. If they didn't, that was fine...but there was nothing else to come in its place. "Leave it" was a valid option, but "trade for something you like better" was not. My longtime best friend's wife takes a very clever tack with her grandkids, pointing out that they wouldn't know they liked ice cream or bacon if they'd just decided "I don't like it!" without that first taste. Apparently this works well at present, though it's capital she expends very selectively.

Many sites give you [x] free articles in a month. The site sets a cookie that contains a counter, which is how it keeps track. You can either go into your browser's cookie settings, search for anything related to the site (NYT, in this case) and manually delete them; or set your browser to reject cookies in the first place (what gfweb spoke of). Of course some sites will simply not work or not work properly if you set the browser to reject cookies out of hand, so the more useful option is to set your browser to allow cookies at time of use, but then to ditch them rather than saving them (ie, "allow for this session"). The exact setting and where to find it will vary by browser. In my case I have three computers I can use, so that's usually enough to see me through a given month without futzing around. ETA: X-posted simultaneously with gfweb...

My local daily charges $19.99/mo for a pure-digital subscription, less for a paper/digital (because then you see the print ads). It's written primarily by new j-school grads, with a few seasoned "lifers" to give the paper a bit of much-needed substance (the food writer who succeeded me, one of the aforementioned j-school grads, spoke of a chef using one or another savory ingredient to add a bit of "Oooo, mommy!" to a dish). Its sole purpose is to generate enough ad revenue to meet its own expenses. It (and the dailies of the other two major cities in the province, and some 30 or so smaller weeklies and community papers around the province) is owned by the local oligarchs, the billionaire Irving family, who purchased them primarily as a prophylactic measure to prevent even the slightest risk of negative press.

Loved all the names of the pies.

Many of my freelance colleagues have long and impressive histories in print media, either magazines or newspapers (up to and including NYT and WaPo). Now they grind out content (or copyedit said content) for relative peanuts, without benefits, for a random collection of websites. You do what you have to.

I can't find the actual strip, but one of my favorite Sherman's Lagoon strips was also food-related (after a fashion): Sherman: You ever have one of those moments when you eat something you haven't tasted in years, and it brings back a whole flood of memories? Fillmore: It's a well-known phenomenon. In fact, Marcel Proust wrote a whole series of novels about that. Sherman: Boogers?

BT:DT. It took two years to get full sensation back in the fingertip.

Or one high-end iPhone. I guess there *are* people who would get more use out of the phone...

I've often idly wondered whether your username spoke to ERB fandom.

It's an outright necessity, we lose drivers every year across the region in moose collisions. For people in areas where the highway isn't fenced yet, it's a significant issue in election years (like this one).

They're not enclosures as such...what they enclose is the highway. The fence makes it difficult/near-impossible for a moose to get onto the road, where vehicles might impact one at 120km/h to the detriment of both moose and driver.

My parents dabbled in wholesale for a few months when they had their bakery. It didn't take them long to realize it was a losing proposition (for them, in that particular time and place) because it took them below the price point that made it worth their while. It didn't help that their biggest wholesale customer (proprietor of three coffee-shop franchises) was a complete a$$hat. Finally my father got tired of his BS, and told the customer (who was twice his size) that if he ever darkened their door again he would be ejected physically, and with plenty of top-spin. Wisely, if uncharacteristically, the customer took him at his word.

A former co-worker of mine, from New Zealand, made the same complaint about the difficulty of sourcing good lamb when he's back home. Apparently it is (or was, then...this is 30-odd years ago now) all exported, unless you have an "in" with a farmer or butcher somewhere.

Well, in the last few decades poutine has traveled from small-town Quebec all the way across Canada, and made hesitant inroads into the States. Quebec to Vancouver is...I dunno, 4000km? Pretty far, from my perspective.

To paraphrase: [Book] love means never having to say you're sorry.

LOL Up here, on the infrequent occasions we can get 'em, they sell for $1.50/ea. That's Canadian dollars, I'll grant you, but still...

Nice. I'm waiting for the Italian-style plums to hit, where I live. They're usually only available for a couple of weeks, so I always try to bake a couple of plum tarts of some soft while they're around.

PODS isn't in Canada, though there are similar services. It's a fairly pricey option, I should think. Not that the distances involved are large, but the moving company would bill from the nearest depot where they keep the small containers.

I'll agree to the first of those, as the generally accepted average (per CDC, FDA, et al) is 1 infected egg per 20,000. Mind you they tend to come in bunches, so you can also have several thousand infected eggs showing up in a relatively small sample in a limited geographic time and space, which can be really inconvenient if you've already eaten your homemade mayo before the recall notice went out. The second of those statements is less accurate, unfortunately. Yes, the shells are where you're likeliest to get contamination (everything comes out the same hole) but in an infected bird, the bacterium is present in the egg from day 1, well before the shell is formed. So you can't really count on sanitizing or blanching the shell to do the job. That being said, I absolutely do use raw, unpasteurized yolks myself. I'm just careful about who's eating them, and of course I'm only serving family and friends these days so that's a non-commercial scenario.

Heck, you can raise your own tilapia in a garbage can.