I stole a billy club from inside a parked cop car at the A&W on Ames Ave when I was a kid on a stingray.
I knew there was a reason I love you.
I stole a billy club from inside a parked cop car at the A&W on Ames Ave when I was a kid on a stingray.
So, I saw this and thought it sounded delicious as a topping for everything.
However I was a bit curious about botulism, and reading comments confirmed it might be an issue.
Would putting the jar in a pot of boiling water afterwards for 10-15 minutes kill the botulism spores?
and babies185f for 5 minutes kills botulism
The time probably has nothing to do with food safety tho...185f for 5 minutes kills botulism
What's in the bites? WHAT'S IN THE FUCKING BITES?!I made some buffalo bites, and also chicken wings the other night. Both were fucking fab.
Kills the bacteria, it doesn't kill the spores that cause botulism. That's what I'm hoping to do185f for 5 minutes kills botulism
You're right, that temp denatures the toxinKills the bacteria, it doesn't kill the spores that cause botulism. That's what I'm hoping to do
Speaking of salty, Im required by health to be on a low sodium diet and that is waaaaay harder than it soundsLooks like a 10% brine also inactivates the spores, that's pretty damn salty though
Yeah, you can also acidify the garlic? I'm just hoping to figure out a way to kill the spores after I make creamy garlic spreadLooks like a 10% brine also inactivates the spores, that's pretty damn salty though
Welcome to america!Speaking of salty, Im required by health not to be on a low sodium diet and that is waaaaay harder than it sounds
It seems like literally everything is loaded with salt.
Not to be on a low sodium? So you have to consume lots of sodium, or I read that wrong?Speaking of salty, Im required by health not to be on a low sodium diet and that is waaaaay harder than it sounds
It seems like literally everything is loaded with salt.
Are the spores inside the garlic? I know it's known for botulism. Wonder if you could pressure shock the garlic up to 250 f before doing the recipe.Yeah, you can also acidify the garlic? I'm just hoping to figure out a way to kill the spores after I make creamy garlic spread
Typo, dumbass, low sodium. No salty stuff, which stinks, but Im getting used to it.Not to be on a low sodium? So you have to consume lots of sodium, or I read that wrong?