Dirty Pickle............

RyanTheRhino

RyanTheRhino

Well-Known Member
Metasynth said:
Personally, I think it's pretty disgusting to have a dirty kitchen. I don't care about the rest of the house, but the place in which you prepare food shouldn't be a haven for bacteria that can potentially put you in the hospital. Yes, she lives with people who don't care, and she's outnumbered. Doesn't make the situation any more sanitary or safe. Just my opinion.
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I have to disagree & agree with you here.. I like to keep everything almost spotless but unless you leave a raw chicken mess that happened to have salmonella you are not going to be sickend. Its good our culture is overly clean but I could care less if i was prepping item on on a dirty surface that was going to bee cooked. The real concern should be with the packaged food we eat that may be contaminated. I once ate a steak off a pickax I used to tear up a stump. I cooked it over a fire-pit, but in retrospect I wish I washed the dirt off that shit was grainy
 
Metasynth

Metasynth

Well-Known Member
RyanTheRhino said:
I have to disagree & agree with you here.. I like to keep everything almost spotless but unless you leave a raw chicken mess that happened to have salmonella you are not going to be sickend. Its good our culture is overly clean but I could care less if i was prepping item on on a dirty surface that was going to bee cooked. The real concern should be with the packaged food we eat that may be contaminated. I once ate a steak off a pickax I used to tear up a stump. I cooked it over a fire-pit, but in retrospect I wish I washed the dirt off that shit was grainy
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First of all, not all food gets cooked. Secondly, make a salad and get some mayo on it that has been out at room temp for 48 hours till it turned clear...might not get sick, but then again you might. Salmonella is not the only pathogen or bacteria known to make you sick. I agree with you that if you're cooking the food, the chances of getting sick are drastically reduced, but I like making cold sandwiches and salads and stuff. It's only perishable foods that are really susceptible to spoiling in the temperature danger zone.
 
RyanTheRhino

RyanTheRhino

Well-Known Member
Metasynth said:
First of all, not all food gets cooked. Secondly, make a salad and get some mayo on it that has been out at room temp for 48 hours till it turned clear...might not get sick, but then again you might. Salmonella is not the only pathogen or bacteria known to make you sick. I agree with you that if you're cooking the food, the chances of getting sick are drastically reduced, but I like making cold sandwiches and salads and stuff. It's only perishable foods that are really susceptible to spoiling in the temperature danger zone.
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Right so what are we fighting for lol i said things that get cooked :-P you went outside of the referendum. I like clean things

[video=youtube;gYxEIyNA_mk]http://www.youtube.com/watch?v=gYxEIyNA_mk&feature=player_detailpage[/video]
 
Trolling

Trolling

New Member
Ugh, I hate hate hate when people leave condiments out on the counter. I'm like, WTF the fridge is literally 2 feet away, is it that hard to open a door. Or when someone leaves the bread bag open. I'll admit I throw the little plastic tie away but at least I'll spin it after I'm done lol.
 
cannabineer

cannabineer

Ursus marijanus
Trolling said:
Ugh, I hate hate hate when people leave condiments out on the counter. I'm like, WTF the fridge is literally 2 feet away, is it that hard to open a door. Or when someone leaves the bread bag open. I'll admit I throw the little plastic tie away but at least I'll spin it after I'm done lol.
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Especially used ones. cn
 
RyanTheRhino

RyanTheRhino

Well-Known Member
Trolling said:
Ugh, I hate hate hate when people leave condiments out on the counter. I'm like, WTF the fridge is literally 2 feet away, is it that hard to open a door. Or when someone leaves the bread bag open. I'll admit I throw the little plastic tie away but at least I'll spin it after I'm done lol.
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The people who say butter can be left out a while so it spreads better ..... I wanna slap, its dairy fool
 
cannabineer

cannabineer

Ursus marijanus
Trolling said:
They do make spreadable butter actually, comes in one of those tupperware things.

Edit, or you could nuke it for a few secs I suppose.
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My butter comes in blocks ... it's waay cheaper than the tub stuff, and easier to measure.

I keep a smidge of butter (in a butter dish) on the counter. I don't usually have issues with it turning before I use it up. cn
 
TexRx

TexRx

New Member
Trolling said:
Ugh, I hate hate hate when people leave condiments out on the counter. I'm like, WTF the fridge is literally 2 feet away, is it that hard to open a door. Or when someone leaves the bread bag open. I'll admit I throw the little plastic tie away but at least I'll spin it after I'm done lol.
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When I'm too stoned and drunk to put the mustard back in the fridge, you just better keep quiet about it...ya dig?! Or I'll do something stupid, too! Just for fun!
 
RyanTheRhino

RyanTheRhino

Well-Known Member
cannabineer said:
OK then how do you see to having some spreadable at a moment's notice? cn
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when I use butter I leave it next to the heat source I am cooking with. By the end it is soft enough to spread.

Unless your French with your cold "jambon et du beurre" sandwiches :spew: I never use that much butter
 
Trolling

Trolling

New Member
cannabineer said:
My butter comes in blocks ... it's waay cheaper than the tub stuff, and easier to measure.

I keep a smidge of butter (in a butter dish) on the counter. I don't usually have issues with it turning before I use it up. cn
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Yeah, I don't have a problem if it's on toast, the heat usually melts it pretty fast and it's durable enough.
 
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