Icytrees

While you've been fine and might continue to be fine for the rest of your life, rice is considered a high risk food when it's cooked and left out.

For others, please don't take this advice, especially if this hasn't been your usual practice. People have different immune systems and can build up a tolerance to their own practices. Reheated rice is a major cause of food poisoning, to reduce the risk it should either be super hot or cold, limiting the time spent in between.

The bacteria that live on rice create endospores and lay dormant even in dry conditions. They can survive the cooking process and once they become active, they create a toxin that can't be eliminated at cooking temperatures.

https://pmc.ncbi.nlm.nih.gov/articles/PMC7913059

https://www.sciencedirect.com/science/article/abs/pii/S0882401023004515

1. Move on. Whatever happened, they're not interested enough to respond.

2. I usually respond to thoughtful comments even if I'm not interested. When I don't it's because I started dating someone/got busy and haven't had time to go through all the messages -OR- it wasn't as thoughtful or witty as they think and I don't want to engage.

Some examples:

• "You sound like a lot of fun. My wife and I recently opened our relationship and..."

• "You don't seem like other girls, a rare find in this place..."

• "I know your profile says no one over (x) years old but I'm (2x) and..."

• "You look like lots of fun. My wife, her boyfriend and I have opened our relationship and..."

Sounds like you'll all be having a time in a couple months. I wish an early happy holidays to you.

No one's saying she's dead. Rice is just a high risk food to leave at room temperature. It's possible she could continue doing this her whole life and never get sick, but it doesn't change the general risk level.

I won't tell you what to do, but here's an article on it by researchers in Malaysia: https://www.sciencedirect.com/science/article/abs/pii/S0882401023004515

Naw, they're right. Cooling food before cold storage is a food safety standard where I live.

I'm a former chef. We tracked our cold storage temps twice a day and had digital displays on some, they absolutely heat up when a lot of energy is introduced relative to the temperature/volume/efficiency of the unit. We cooled everything before putting away, but we had methods and tools for cooling things down quickly if it was going to take more than 30min—1hr.

This is because hot food not only heats up the whole fridge/freezer, it can warm/thaw food next to it, and it raises the humidity in the fridge. While temperatures may not reach the danger zone, more warmth=bacteria replicate faster. Mold still grows in a fridge, so if it's even a little bit more warm and moist, food's going to go bad a little faster.

I put a poster up for a women/trans/non-binary inclusive group in an anarchist cafe, with their approval, only to get a literal essay from the cafe the next day about the miss-use of a word pertaining to our trans inclusivity. I can't recall what the "right" word was supposed to be, and the poster's verbiage was already researched/reviewed by trans people in the group. Due diligence was done.

Queue people leaving the group because we didn't feel it was necessary to print new posters. They felt we should be less hostile to "people taking the time to educate." Yeah, I made a few comments.

But you know what? I much prefer that to the kind of shit I had to deal with in conservative spaces. I worked on a couple political campaigns, had back room discussions where people don't "educate" when you're not one of them, they insult and back-stab you.

I can at least see the essay as an attempt to share knowledge, to include rather than exclude, even if it was from a place of self-importance and ignorance.

The friction I see in progressive spaces is usually about making things more equitable. It can be poorly thought out, but no one's perfect. I prefer flawed inclusivity to hostile exclusivity.

From Nova Scotia. You got me missing fish and brewis.

I think they're referring to cooked food. In that case it's about the same, cooked carrots left at room temperature will grow bacteria/fungi about the same as cooked chicken.

Salt/acid/moisture content are factors, too. Like a piece of cooked, brined chicken in an acidic sauce can be safer than just a bowl of cooked, mushy carrots.

The WHO's manual on food safety here.

I've been out of the loop on this for a while, however— yes, food safety practices differ culturally, but actual regulations are fairly similar. The WTO has recommendations upon which standards for imported food are created, resulting in a lot of uniformity in international food safety guidelines. But! There can be equitablility and equivalence allowances for different practices that achieve the same result. FDA conducts inspections on foreign food manufacturing that allow for these differences.

More countries have implemented HACCP in food industries based on WHO guidelines.

Local differences can still result in products considered safe in one region and not suitable for commercial sale in another. For instance in Canada all commercial eggs have to be refrigerated, in part, because we wash our eggs, which removes the protective cuticle so they're more prone to becoming contaminated. In other countries it's against regulation to wash commercial eggs and they can be stored at room temperature. But! It's a food safety risk to leave a refrigerated egg at room temperature for too long because condensation forms on the shell, creating a favorable environment for bacteria.

Some countries don't allow certain preservatives, additives or chemicals. Borax and lye are used in traditional recipes and legal in some countries, while being against regulations in others.

However, heavy regulations aren't just based on risk to the weakest consumer, but on variance in circumstance. Not everyone who handles food is a perfect professional, equipment breaks down, cold trucks can overheat, and plenty of other shit can go wrong in the supply chain. Your food might already be heavily contaminated by the time it reaches you and that can't always be seen or smelled.

Adhering as well as you can to your local food prep guidelines can be overkill 99/100 times, but that 1/100 can prevent slight discomfort/illness/death. It's about how much risk you want to take on.

Hello fellow butter bell enthusiast.

90% Vegetarian. Chicken and Fish meat only. Canada.

I used to be a chef so I follow food safety guidelines with some wiggle room, since commerical kitchen standards are supposed to protect all kinds of people in a wide variety of circumstances, while I'm fairly healthy and in control of my kitchen/storage.

I don't let food that's supposed to be hot sit at room temperature for more than 2hrs max. I keep most starchy fruit and root veggies in loose, hanging bags and berries/greens/less starchy vegetables in the fridge. I usually only buy meat if I'm using it that day, only keep leftovers in the fridge for two-to-three days, and freeze anything else.

Super basic explanation: Bacteria are on anything not sterile or on fire. Most are harmless on their own but some produce shit that makes you sick. Like botulism is caused by the toxin the bacteria produce and not the bacteria itself, and it's found on vegetables. The bacteria (if they're not endospores) die with heat but the toxin remains. And with food production all mingled, bacteria from meats can be transferred to non-meat products, too. You can even get sick from raw flour.

Cooked foods have more available sugars and nutrients for bacteria to eat, plus warmth and moisture, so it's a great environment for bacteria to break out of hibernation, make babies and poop toxins.

Leaving cooked starchy foods out in ideal bacteria party conditions isn't great, and food poisoning isn't always throwing up and shitting your guts out. Sometimes it's a slight headache or a sore throat, and it can happen days or months after the fact. Ever had a 24 flu? Unexplained weird anxiety and a tummy ache that goes away after a day? Food poisoning happens to about 1/10 people worldwide every year.

But whatever, it's about how much risk you want to take on.

I think they're spreading out their demographics. Having one of the marvel team in highschool is more relatable to that age bracket.

I like the newer Spiderman films, and it's interesting how he has to navigate the vulnerabilities of being a minor while possessing incredible powers. Homecoming did a great job of showing this with the confrontation scene on the way to the prom, where, for a few minutes, he was just a terrified kid. The tension was visceral.

That said, I liked how the Superman reboot started after he was established. It was way more interesting than another origin story. But James Gunn is a fantastic writer/director and probably could have done well no matter where the film landed on the timeline.

But I don't think about age that much. You seem to have a weird obsession with specific ages and age differences going by other things I've seen you post.