303. Eight Pounds of Pad Thai Leftovers
05/18/22 • 13 min
Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼
- K Brooke Golisch, MD on Twitter: “Hypothetically if one took home an approximately 8 lb tin of leftover pad thai from a work event on Thursday, what would the latest possible day one could eat it and probably not get sick?” / Twitter
- Don Schaffner 🦠 on Twitter: “@BrooketheOstomy What are the dimensions of the tin?” / Twitter
- Jacobsen’s Danish Butter Cookies | World Market
- 15 cups to liters
Dr. Don - risky ☣️ Professor Ben - not risky 👍🏼
- K Brooke Golisch, MD on Twitter: “Hypothetically if one took home an approximately 8 lb tin of leftover pad thai from a work event on Thursday, what would the latest possible day one could eat it and probably not get sick?” / Twitter
- Don Schaffner 🦠 on Twitter: “@BrooketheOstomy What are the dimensions of the tin?” / Twitter
- Jacobsen’s Danish Butter Cookies | World Market
- 15 cups to liters
Previous Episode
302. Reheating Food in a Microwave
Dr. Don and Professor Ben talk about the risks from reheating food in a microwave.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- A computer vision method to locate cold spots in foods in microwave sterilization processes - ScienceDirect
- Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy - ScienceDirect
- Cooking with Microwave Ovens | Food Safety and Inspection Service
Next Episode
304. Steve's Green Beef Pastrami
Dr. Don and Professor Ben talk about the risks from home cured Pastrami with little bits of green that have been cut off.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- Steve Lister on Twitter: “Making beef pastrami. Brining for about 12 days (Brine calc in link). Took ribs out to smoke and has two small tips were out of the brine and were green. About 2mm circle each that I cut off. Still safe after smoking to 203F? @benjaminchapman @bugcounter https://t.co/QjRjHMdGrk” / Twitter
- The Science Of Curing Meats Safely
- Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma - PMC
- The color of meat depends on myoglobin: Part 1 - MSU Extension
- Does Color Change Mean the Product is Spoiled?
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