Idk what “deformability” has to do what the any of this, but to the first point, yeah I know, that’s exactly what I’m saying. Hummus gets sold in flat, chode-like cylinders specifically for dipping efficiency, salsa companies could do the same. In fact, some do, but I’ve only ever seen it for very “fresh” salsas. I suppose sealing/canning is the major issue, but I’m sure you could engineer around that.
It’s to do with refrigeration salsa needs to be refrigerated hummus doesn’t. Refrigerated and I think you’re supposed to once open but it can be stored just out in the open.
The reason that it being deformable is important is it means you can easily get the hummus out of the jar it doesn’t get stuck on anything because you just squish the tub. That isn’t possible with salsa though because it has to be in a glass jar for refrigeration purposes.
Hummus is absolutely not shelf-stable, before or after opening, that’s why they keep it in the refrigerated section of the grocery store. And the tubs are not deformable, at least not here in America. Salsa is shelf-stable before opening because it’s canned in glass jars. What are you on about?
You should freeze the hummus into little spheres and insert them into your anal cavity one by one and then shove one of those great big pretzel sticks up there
There are cheap kits you can get online that already come lined with nutrients where you can do a swab and grow some bacterial colonies.
Try swabbing your teeth 20 mins after brushing them and see what kind of colony grows
Then make another one at 2 hours
at 5 hours.
Then just consider that when people eat, they almost never brush before and are often the furthest away from their last brushing as they could be.
Bonus: Do some swabs from places you normally consider dirty, like the underside of your trashcan lid, or your toilet seat, and MARVEL at how much faster, and more variegated your mouth cultures are.
I’m not joking, people who get even light grazes from the teeth of people they struggle with get ridiculously nasty infections, sometimes leading to amputation.
Again, they’re not making me sick, it’s gonna be ok. Like, yeah I’ve seen the whole kitchen swab vs bathroom swab, all it proves is that we need to worry more about the virulence of present bacteria than the quantity of them. It may seem dirtier in the kitchen, but I guarantee you that eating off a plate in the kitchen is much much much much safer than eating off the rim of the toilet bowl.
Um, no. I wasn’t trying to illustrate the whole ‘kitchen vs bathroom’, I was giving you two other understandable comparison so you understand JUST HOW FUCKDAMN virulent that bacterial ecosystem you have in your mouth is.
If you HAD done the experiments, you would have likely seen the toilet swab as having 2 or 3 colonies and maybe a fungus, the kitchen would have been like 4 or 5 slowly spreading colonies.
In the same time the swab from your mouth will colonize the ENTIRE dish with 6-12 different colonies, and likely one or two fungi as well.
Mouth bacteria are REALLY on another level. Ask a biologist, they’ll tell you.
Numerousness does not equal virulence, that was my point with the kitchen vs bathroom thing. Sure there’s way more colonies in my mouth, but again, if they were so virulent that I should be petrified to the bone of double-dipping like you are, I would have gotten sick many times over from it. And I havent. In more than thirty years of doing it. So it must not be an issue.
Actual fun fact: Most brands of salsa have an acid content high enough to deter bacteria. Tostito’s salsa varieties are NOT among them and cross contaminate ridiculously easily.
Relevant anecdote: So once I had to get my stomach pumped because of some cross-contaminated Tostito’s hot salsa.
Why is it ok for hummus but not salsa?
If you can pour it, it’s not hummus.
First off, that’s subjective, secondly, it’s irrelevant. I was talking about the shape of hummus containers vs salsa jars.
I don’t know what hummus you have but I’ve never seen it sold in a glass jar, it’s always in a little plastic container and therefore deformable.
Idk what “deformability” has to do what the any of this, but to the first point, yeah I know, that’s exactly what I’m saying. Hummus gets sold in flat, chode-like cylinders specifically for dipping efficiency, salsa companies could do the same. In fact, some do, but I’ve only ever seen it for very “fresh” salsas. I suppose sealing/canning is the major issue, but I’m sure you could engineer around that.
It’s to do with refrigeration salsa needs to be refrigerated hummus doesn’t. Refrigerated and I think you’re supposed to once open but it can be stored just out in the open.
The reason that it being deformable is important is it means you can easily get the hummus out of the jar it doesn’t get stuck on anything because you just squish the tub. That isn’t possible with salsa though because it has to be in a glass jar for refrigeration purposes.
Hummus is absolutely not shelf-stable, before or after opening, that’s why they keep it in the refrigerated section of the grocery store. And the tubs are not deformable, at least not here in America. Salsa is shelf-stable before opening because it’s canned in glass jars. What are you on about?
Finally, someone asking the important questions.
You should scoop the hummus into a separate bowl
You should freeze the hummus into little spheres and insert them into your anal cavity one by one and then shove one of those great big pretzel sticks up there
It’s not ok for hummus either!?
HAVEN’T ANY OF YOU HEARD OF CROSS-CONTAMINATION!?
That’s only an issue if you’re contaminated. I try not to have raw meat or literal shit on my hands when I eat finger food.
Your own mouth is more of a contamination danger in room temperature shared food than anything else in the room.
You really have no idea how unique and hostile mouth bacteria cultures are. NO idea.
Not dangerous enough to give me any food-borne illness in more than 3 decades of double-dipping, I’ll continue to take my unique and hostile chances.
There are cheap kits you can get online that already come lined with nutrients where you can do a swab and grow some bacterial colonies.
Try swabbing your teeth 20 mins after brushing them and see what kind of colony grows
Then make another one at 2 hours
at 5 hours.
Then just consider that when people eat, they almost never brush before and are often the furthest away from their last brushing as they could be.
Bonus: Do some swabs from places you normally consider dirty, like the underside of your trashcan lid, or your toilet seat, and MARVEL at how much faster, and more variegated your mouth cultures are.
I’m not joking, people who get even light grazes from the teeth of people they struggle with get ridiculously nasty infections, sometimes leading to amputation.
Again, they’re not making me sick, it’s gonna be ok. Like, yeah I’ve seen the whole kitchen swab vs bathroom swab, all it proves is that we need to worry more about the virulence of present bacteria than the quantity of them. It may seem dirtier in the kitchen, but I guarantee you that eating off a plate in the kitchen is much much much much safer than eating off the rim of the toilet bowl.
Um, no. I wasn’t trying to illustrate the whole ‘kitchen vs bathroom’, I was giving you two other understandable comparison so you understand JUST HOW FUCKDAMN virulent that bacterial ecosystem you have in your mouth is.
If you HAD done the experiments, you would have likely seen the toilet swab as having 2 or 3 colonies and maybe a fungus, the kitchen would have been like 4 or 5 slowly spreading colonies.
In the same time the swab from your mouth will colonize the ENTIRE dish with 6-12 different colonies, and likely one or two fungi as well.
Mouth bacteria are REALLY on another level. Ask a biologist, they’ll tell you.
Numerousness does not equal virulence, that was my point with the kitchen vs bathroom thing. Sure there’s way more colonies in my mouth, but again, if they were so virulent that I should be petrified to the bone of double-dipping like you are, I would have gotten sick many times over from it. And I havent. In more than thirty years of doing it. So it must not be an issue.
Salsa mixes after the fact, leading to a way higher risk of bacteria growth.
Full disclosure, I totally made that up, but it kinda makes sense to me 🤷♂️
Actual fun fact: Most brands of salsa have an acid content high enough to deter bacteria. Tostito’s salsa varieties are NOT among them and cross contaminate ridiculously easily.
Relevant anecdote: So once I had to get my stomach pumped because of some cross-contaminated Tostito’s hot salsa.
Gotta upvote that straight admission of rear end information
After what fact?
Factoid bundled into worldview . . . . . . . Confirmed
Pizzagate was real (y/n)?_