snoons

@ snoons @lemmy.ca

Posts

27
Comments

869
Joined

3 yr. ago

11mo ago

Hollywood producer to lead acquisition of Israeli spyware maker NSO
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snoons @lemmy.ca 11mo ago
What is this gonzo-shit-show timeline lmao

11mo ago

How far do you travel on an average month?

Maybe about 100? ~4km to and from school and riding (bicycle) downtown every weekend for work. *Not including walking to classes on campus, which prolly isn't that much.

11mo ago

Mozilla's Firefox adds Perplexity's AI answer engine as a new search option | TechCrunch

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snoons @lemmy.ca 11mo ago

🫥

11mo ago

Permanently Deleted

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snoons @lemmy.ca 11mo ago

System of a Down - CUBErt (Clean Version) watch?v=c9XEZ9QhhYo Can prolly get away with the sexy version.

WE BUTTER THE BREAD WITH BUTTER - Dreh Auf! watch?v=Y33G71HbBVw

Electric Callboy - WE GOT THE MOVES watch?v=D1NdGBldg3w

Electric Wizard - Return Trip watch?v=iVGcRNotCAE CAUTION! HEAVY! Lift with your legs

11mo ago

Leaving food on the counter - the absolute survey

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snoons @lemmy.ca 11mo ago

My ex would do the same thing with pots of rice. She would usually get diarrhea and blame it on anything but the rice.

11mo ago

Leaving food on the counter - the absolute survey

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snoons @lemmy.ca 11mo ago

You don’t need to let it cool down before putting it into the refrigerator.

It really depends on how hot it is, how much there is, and how big the fridge is. Basically just try not to put so much energy in the fridge that other things start to heat up as well; then everything in your fridge is in the 'danger zone', or at least uncomfortably close to it. Also saves energy.

Personally I always leave things out to cool off and only put it away quicker if there's meat in it.

11mo ago

Leaving food on the counter - the absolute survey

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snoons @lemmy.ca 11mo ago

It really depends on the moisture content; like the aforementioned soup. One thing that all organisms need to function is water, and soup is wet.

The vegetables are still alive and their 'immune' systems are still functioning (ish) so they aren't as susceptible to rot as actually dead things are, like meat (which also has a high moisture content).

Cooked food is not sterile; there are types of fungus and bacteria (like the plague!¹) that create 'cysts' which are impervious to normal cooking temperatures. The only way to kill them is the soak the medium (i.e. your lasagna) in pure ethanol or burn it in a reallllyy hot fire. If you're not in the habit of soaking everything you eat in ethanol or eating charcoal, then they will eventually start multiplying again. They're basically the reason things go bad.

The bread I buy never goes in the fridge because I eat it fast enough that I don't really need to worry about it. Same probably goes with your pasta and other counter food. There is bacteria and fungus growing in it and on it, but it's not enough to really do anything. By the time there would have been a potentially dangerous amount of life inhabiting your counter food, it's already in your small intestine.

Yersinia Pestus, causitive agent of The Black Death, can form cysts and remain viable for centuries in the ground, however it is easily killed with UV or temperatures over 40°C. Also, we are now resistant to the plague but you still might lose your toes and finger tips.

https://en.wikipedia.org/wiki/Microbial_cyst

*I live in Canada btw, but most of the places I've lived in have had pretty much the same internal environment. ~21°C and fairly dry. Though I do lose the odd box of spinach if it freezes on the way home. 🫠