Thoughts?

I'm thinking I'm not gunna read a shakey, out of focus picture of a note somebody made with a crayon

>>9042562
Bullshit, servsafe isn't that strict.

>>9042576

Who said anything about servsafe? This is just some crazy person's ramblings, not anything to do with servsafe.

>>9042562
>throwing out fruit after 1 hour
>tinned food
bongs are retarded

move out

>>9042657
>candy
>bong

>>9042562
better safe than sorry
i poisoned my fish with unrefridgerated fish food one time, he nearly dide

this person should be in a mental facility under constant supervision.

>>9042668
>>9042668
He nearly dide what?

>>9042657
OBSESSED

>>9042562
>meat 1/2 hour unrefrigerated.

Is this a joke? Hell, you're supposed to rest a steak for 30-60 minutes before cooking it to begin with.

>>9042887
>you're supposed to rest a steak for 30-60 minutes before cooking
I don't think you've grasped the concept of resting meat.

>>9042903
https://youtu.be/xGUwDi3k-hY?t=45

So I guess you must be a better chef than Raymond Blanc huh?

>>9042932

Resting meat is a great idea. But it takes a fuck of a lot longer then 30 minutes.

...and appealing to authority is silly here. A lot of pro chefs, even very good ones, simply parrot what they were taught. I've seen Gordon Ramsay state several times that one needs to sear meat to seal in the juices, despite the fact that searing meat has nothing whatsoever to do with "Sealing" and instead is done because of the Malliard reaction.

>>9042562
Man, I thought I had OCD.

>>9042946
This. A lot of established cooking ''knowledge'' is just unscientific dogma

>>9042562
I never refrigerate food, am I going to die, Greg?

>>9042562
How the fuck am I supposed to thaw my frozen meat if this bitch throws it in the trash after 20 minutes?