Food The (not so) delicious food thread

[HipHugHer]

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.

 

[Jehannum]

 

[Domon]

@APRIL @Percy Thrillington

I found a worse sin than cauliflower wings

 

[Mr. Argumentor]

So, cauliflower leaf tempura. Other than the cauliflower leaf part, it doesn't sound horrible.

 

[Mr. Argumentor]

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?

 

[Domon]

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?

185f for 5 minutes kills botulism

 

[Mean Mr. Mustard]

185f for 5 minutes kills botulism

and babies

 

[fly]

I made some buffalo bites, and also chicken wings the other night. Both were fucking fab.

 

[fly]

185f for 5 minutes kills botulism

The time probably has nothing to do with food safety tho...

 

[Hoff Kinkmeister]

I made some buffalo bites, and also chicken wings the other night. Both were fucking fab.

What's in the bites? WHAT'S IN THE FUCKING BITES?!

 

[Mr. Argumentor]

185f for 5 minutes kills botulism

Kills the bacteria, it doesn't kill the spores that cause botulism. That's what I'm hoping to do

 

[Domon]

Audi

Kills the bacteria, it doesn't kill the spores that cause botulism. That's what I'm hoping to do

You're right, that temp denatures the toxin

 

[Mean Mr. Mustard]

Denatured Toxin
Theres you a band name

 

[Domon]

Looks like a 10% brine also inactivates the spores, that's pretty damn salty though

 

[Mean Mr. Mustard]

Looks like a 10% brine also inactivates the spores, that's pretty damn salty though

Speaking of salty, Im required by health to be on a low sodium diet and that is waaaaay harder than it sounds
It seems like literally everything is loaded with salt.

 

[Mr. Argumentor]

Looks 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 spread

 

[Domon]

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.

Welcome to america!

 

[Mr. Argumentor]

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?

 

[Domon]

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

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.

 

[Mean Mr. Mustard]

Not to be on a low sodium? So you have to consume lots of sodium, or I read that wrong?

Typo, dumbass, low sodium. No salty stuff, which stinks, but Im getting used to it.
Better than a heart attack, I guess.