I don’t have bacteria phobia, but any sound science on food poisoning risks would be useful.
I just found this article which lists Clostridium perfringens as producing a harmful exotoxin. From there, it would be interesting to know if Clostridium perfringens likes cooked turkey (as opposed to just raw). But without a solid answer on that, I guess I will toss the turkey.
It’s a good approach. But the aluminum I have is part of a whole. A rice cooker inner pot and a wok lid. Maybe I can find a replacement wok lid.
But what about knives? Dishwashers are said to dull knives. So far I only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal. But that means I give up the benefit of a sharp knife that keeps a long-lasting edge. If I buy high-end (which likely runs a few hundred $), then it’s a bit wasteful to abuse it in the dishwasher. I suppose there are some things that I have to accept as high-maintenance. I wonder what pro chefs do.
They spoiled:
but it’s unclear which led to possible benefits. With jams I would just scoop out the unexpected organisms and eat the rest. Maybe that’s not even necessary.
And bats, which pollenate agave, which makes them important to tequila production. So I do have to retract what I said about mosquitos having no benefit.
I suppose the response is to give them links to mosquito repellents and mosquito nets.. tell them they are still in control.
They could try to say that but I doubt people would believe it.
Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.
ah, I’ve seen that before.. i recall the violence measurements. Glad to have a copy of that.
Maybe the acknowledgments gives a hint?
ACKNOWLEDGMENTS We would like to thank Kelly Idouchi, Manya Sleeper, James T. Graves, and Celine Berger for their contributions to this project. Similarly, we thank Chris Hoofnagle, Daniel Solove, and the attendees of the 2014 Privacy Law Scholars Conference (PLSC) for valuable feedback on an earlier version of this work.
(edit) there is also this about page and perhaps this lab was involved.
Oh, wow.. I wasn’t expecting that reply. I was actually looking to discuss in general how to address this variety of issue. It was a few years ago but the code would still be interesting to see. I dug this up:
https://dl.acm.org/doi/10.1145/2911988
And now that I dug back into this, I must make a correction. ACM replied to say they are looking for the missing material.. then they never found it and they dropped the ball at that point and also neglected correct the description. AFAIK, ACM did not try to reach the researchers, who ignored my inquiries.
(Irrelevant trivia: ACM used to be in Cloudflare’s access-restricted walled garden, making it difficult to access research. They are still in that shitty place but at least they are now whitelisting Tor which slightly reduces their exclusivity.)
In a web search on how long cooked turkey lasts, the results were 3—4 days in the fridge in the first ~20 or so hits. Exceptionally, one deviant article said 5—7 days but I lost track of it.
I regret not vacuum sealing the meat, each piece individually. All was in a big zip lock. On day 1 and day 2 I opened it to pull out a piece, which was more opportunities for contamination. Some sites say there is only a 2 hour window of time to get it into the fridge after the initial cooking. In my case that was probably more like ~6 hours. So I guess I made plenty of mistakes.