MyTurtleSwimsUpsideDown

  • 1 Post
  • 234 Comments
Joined 2 years ago
Cake day: March 7th, 2024
  • MyTurtleSwimsUpsideDown@fedia.iotoAsk Lemmy@lemmy.world•What are some physical items that should be available at libraries for people to borrow?
    16·
    1 day ago

    Things that are pricey or large to store, and infrequently used.
    Things you would want to try out before investing.

    • Wireless hotspots
    • Portable power stations
    • Home tools and measuring equipment like a sound meter, non-contact thermometer, thermal camera, kill-a-watt, post pounder, endoscope
    • Yard games like yardzee or jumbo jenga
    • Musical instruments like hand drums, steel drum, electric keyboard, theramin, bagpipe chanter, thumb piano, ukulele -If you don’t already count them as media: Video/board games and consoles.
    • Craft equipment like Sewing machines, a rigid heddle loom, cricut

    Source: Spouse works at a library gearing up their library of things

  • MyTurtleSwimsUpsideDown@fedia.iotoAsk Lemmy@lemmy.world•Leaving food on the counter - the absolute survey
    12·
    3 days ago

    US. Omnivore.

    The food safety recommendations and regulations for commercial Kitchens are there for a reason. That being said, a home setting is very different than a commercial setting.

    1. The potential for impact is much greater in a commercial environment due to the volume of food and customers served.

    2. Believe it or not, a home setting is more controlled than a commercial setting: There are (generally) fewer food handlers, service personnel and “customers” touching or breathing on the food/dishes/equipment. And whether any of those individuals pose a disease vector risk is fairly well understood within the household, which can be mitigated on a more granular level. Because you are only serving one table instead of many at different stages of readiness, there is smaller variety of foods in preparation at once, fewer steps in the prep process happening simultaneously, and dirty dishes are only handled after the food has been prepared and eaten, reducing the risk of cross contamination. There are so many vectors for contamination in a commercial setting that the controls are in place to stop little issues from turning in big problems.

    All this is to say that I am generally okay leaving finished foods out on my counter for extended periods of time if it has been freshly and properly prepared, or I plan on finishing or pitching it that day.

    However, your examples baffle me. Leaving pasta out all day just seams like an unpleasant eating experience, indifferent of the health implications. Soup and lasagna? I can’t imagine wanting either of those early enough in the morning to prepare them so that I could leave them out “all day”. If I’m grabbing leftovers from the fridge, I wouldn’t leave it out. It’s already got a container and a space on the shelf; I just put the rest back where it came from after I take my serving. Sitting on the counter isn’t going to improve it.

    Vegetables of course live their entire pre-picked lives without refrigeration and are generally fine on the counter when fresh. I would refrigerate prepared fresh vegetables if I knew I wasn’t going to finish them or they were particularly moist, like cut tomatoes or a dressed salad, or known to turn quickly like avacado.