> And I had to comment because it is beautifully ironic. Almost as if that paragraph in your comment is, itself, AI slop lol
Glad to be of service :) I think that's the first time a comment of mine has been accused of being AI slop. Sorry to say, every word - correct or incorrect - is mine.
> To qualify myself, I have a background in food service.
I'm just a person who watches cooking YouTube a bit, so right off the bat - I'll defer to your expertise on this.
I'm not sure we really disagree much though. My rough memory is that the guidelines specify temperature at which things are killed, I don't know if "instantly" or "15 seconds" really makes a difference in practice.
> Sous Vide cooking is the most widely understood method of preparation where we hold foods at temperatures that are FAR lower than what is typically recommended, but held for much longer.
Sous Vide is where I was first exposed to this concept, but I was more referring to things like chicken breasts, etc, which often aren't great at the minimal internal temperature, but I've seen YouTube "chefs" recommend cooking them to a slightly lower temperature, banking on the idea that they will effectively be at a slightly lower temperature, but long enough to still effectively kill bacteria. I've even seen criticism of the FDA charts for exactly this reason.
But to clarify, this is far outside any expertise I actually have.
> I think your comment is an application of the dunning kruger effect. You know a little bit and because of that you think you know way more than you actually do.
Absolutely possible.