Earlier quoted context omitted.
I just flossed my teeth.
3 comments in the past year... all 3 about dental floss, and all 3 totally apropos. A good natured and incredibly patient troll?
Well, just check his username.
A disturbing Twinkie that has, so far, defied science
101–110 of 111 posts
Re: A disturbing Twinkie that has, so far, defied science
#102Re: A disturbing Twinkie that has, so far, defied science
#103Re: A disturbing Twinkie that has, so far, defied science
#104Earlier quoted context omitted.
My dad was always worried about botulism. I don't know what happened, but he would refuse to eat dented cans and things like that, just in case. Botulism is why home canning is dangerous - more so than a factory.
Maybe lived through the famous nationwide botulism scare (the reason black olives are in cans to this day).
Source? All I found was in line with https://www.smithsonianmag.com/history/botulism-outbreak-gav... that covered olives being part of the scare, but no source said black olives were only to be sold in came because of it.
I also thought black olives can be purchased in glass jars ...
Re: A disturbing Twinkie that has, so far, defied science
#105Earlier quoted context omitted.
Ice still forms on the inside of my well-insulated, double-paned windows most nights during the (Minnesota) winter with the thermostat set for 66 or 67 degrees Fahrenheit. I've always thought it was the condensation freezing from humid air hitting the freezing-cold window. I'm sure that extremely cold inside temperatures would exacerbate the problem, though.
Today we should expect double-glazed windows. The inner pane is supposed to be near room temperature. So ice inside means something is not quite right!
The inside is near room temperature most of the year, but not when it gets down to -20 degrees Fahrenheit (or about -30 Celsius) regularly here. Some amount of ice seems to form on the bottom of the bedroom window any time that the temperature is below around 0 deg F outside.
I did a little research and this seems common in the Upper Midwest climate. R3-rated double-paned windows (which is what I have, I'm pretty sure) can still get pretty cold on the inside when the outside temperature is sub-zero. My heavy blackout shade usage probably further decreases the temperature at the window, since there's no warm airflow across the glass.
Re: A disturbing Twinkie that has, so far, defied science
#106Re: A disturbing Twinkie that has, so far, defied science
#107How does something "defy science"?
I would take that phrase to mean "has not yet been explained by science". As for this article, I am not really sure how this applies at all. Seems decently explained by "spores got in before sealing".
Yeah I think that's the thing. Science is that process of exploration...figuring it out. This is 'disturbing twinkie' and the investigation is the definition of science.
Re: A disturbing Twinkie that has, so far, defied science
#108Earlier quoted context omitted.
My dad was always worried about botulism. I don't know what happened, but he would refuse to eat dented cans and things like that, just in case. Botulism is why home canning is dangerous - more so than a factory.
Maybe lived through the famous nationwide botulism scare (the reason black olives are in cans to this day).
That was 1919: My dad was born in the 50's. His grandparents would have lived through it, though I'm not sure if one half was in the US at the time. I'd ask why, but he died some years back. I know that particular botulism outbreak still affects folks' attitudes towards pans.
I figure it was either stories from his parents - his father ran a grocery for some years. I know they had cans with missing labels around, but I don't think they had dents. Or it could be that someone (maybe him) got really sick. I just cannot remember - either one would make my father anxious, though. (He was cautious with car jacks, and always put a tire underneath. Something happened to someone he knew).
I do know that canned goods have gotten a bit safer, but not if the can has been dented or damaged.
Re: A disturbing Twinkie that has, so far, defied science
#109My Dad used to recommend removing mold from food. Said they used to do it when he was growing up. My sister the Nurse suggested "Dad, in the old days, people used to die for no reason." So I don't eat moldy stuff any more.
I consider this totally normal. I think it's very wasteful to throw out food over a little bit of localized mold, especially things like bread which can form it very easily. As long as it doesn't smell or taste off and it's not a known dangerous food I eat it. I have never had good poisoning in my life afaik.
> throw out food over a little bit of localized mold, especially things like bread which can form it very easily
You trust too much on human sight. The part that is visible is visible because the colony has grown to immense density and it's also the part that serves reproduction (the body of mold that sits on the surface spreading spores) : if you can see a spot of mold on the bread, there is, without a doubt, a lot of mold you are not seeing elsewhere on the bread, just not as much concentration as that patch of mold.
Now, if you're young, healthy and don't stumble upon a particularly toxic variety of mold, the danger isn't particularly manifest. But the risk is not worth it still.
>"We don't recommend cutting mold off of bread, because it's a soft food," says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. "With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate" deeper into the food.
https://www.npr.org/sections/thesalt/2017/04/21/523647669/is...
Our eyes are not microscopes. The parts you think are safe aren't.
Re: A disturbing Twinkie that has, so far, defied science
#110Was at a friend’s house in like middle school or something. Went to get a big glass of milk from the fridge after playing outside. Pour into glass, don’t pay close attention, take a big swig and my mouth fills with curdling milk that my friends mom was going to use for baking or whatever you’d use curdled milk for. Still vividly remember the texture and the taste... so disgusting.
You can use it to flavor baked goods or cheesy dishes. It can also be used to make cottage cheese or yogurt. If you plan to cook with it, read up on what you're doing beforehand, and be aware that curdled milk and spoiled milk and VERY DIFFERENT THINGS.
I sometimes freeze milk, so the sell-by date is no indicator of how long it may have been in the fridge.
To point out a key difference between curdled and spoiled, there's not necessarily any smell or texture to indicate that milk has spoiled, and it isn't necessarily 'sour'.
For instance, my senses told me the tall glass I poured from a jug dated six months prior and downed half of in one gulp was regular milk at first, but if you'd blindfolded me, I'd have sworn from the coating left in my mouth and throat after I'd swallowed that I'd just drunk a glass of fish sauce. Its odor wasn't even detectable until the milk had warmed.
I surprisingly didn't get sick at the time, but just thinking about it now gets me very close.