Podcast #128: We chat with Kent C Dodds about why he loves React and discuss what life was like in the dark days before Git. Listen now.
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Questions on handling, preparing, and storing food in ways that prevent foodborne illness.

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Edited for clarity. USDA Recommendations do not fully apply to this technique Additional Source The biggest risk with sous-vide is botulism. The lack of oxygen with this particular technique allows …
answered Feb 17 '14 by TonyArra
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I would throw it away quickly. Making garlic oil is a huge risk for botulism (botulism is a bacteria that thrives in food when there's a lack of oxygen, as is the case with garlic submerged in olive o …
answered Feb 21 '14 by TonyArra