196

Abhorrently grey and uncertain it’s beef

Edit: you kids weren’t ready, I forgot to ask, that’s on me.

It's a sponge alright.
A sponge made of meat.

But for real now, is desinfecting your home with bleach that often really healthy (or good for the environment)?

I mean, you should probably not raw dog thaw that meat like a psychopath and obviously cleaning the kitchen, bathroom etc is important, but come on.

They mention the toothbrush holder - this thing is gross, ok? I mean it is disgusting and I also try to wash and keep it as dry and clean as I can. But it's not because of germs, since I put the butt of my toothbrush there, not its freaking head that goes in my mouth, and I don't start my day by licking the bottom of that glass either.

It's just funny to me to read this article when everyone around is saying how important germs are for our health and allergy protection and how we are supposed to let kids eat dirt basically but then they tell us to bleach the crap out of the sink drain because germs. Then you go read about the hygiene hypothesis in the author's next article.

Also come on, who has time to take off the stove knobs every week and clean them thoroughly? Does the first bullet point suggest I replace a rag with a rag? Or did I misunderstand something?

Assuming dishes have been cleaned and not just rinsed/wiped

Might just be a bit rusty, that'll just act like an iron supplement 😂

No they didn't. Infants and children were dying left and right but if you survived to adulthood you'd most likely die in your 50's-60's.

High infant mortality rate is why the average human life expectancy was around 30.

Honestly this is why I hate averages because they can be easily misleading without the original source information to put it into perspective.

That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.

I've helped thaw chicken in cold water when I worked in a kitchen. Like I said though, we did it in a substantially cleaner container dedicated to the purpose of thawing meat. It was a giant pot meant for cooking pasta.

I thought the cooked food poisoning is from the toxins that bacteria/fungi make in the food. The toxins are usually to keep competitors from taking their food.

The fastest way, like 15 mins is to take the sealed package of frozen meat and put it in a container with hot but not boiling water. The meat will act like an ice cube, cooling down the water and other than the very center of the meat it will be ready to cook right away. This is really only good for ground meats because you can fry, flip, and scrape off the frozen center bit while browning the rest of the meat. Still better than microwave defrosting.