"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 09-08-2016, 10:11 PM   #11
Sous Chef
erehweslefox's Avatar
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
Originally Posted by GotGarlic View Post
You know, I think it's great that you are so confident in your skills that you are okay with doing things that you know can be dangerous. I think you should consider not promoting those things here, though, especially to newbies. Your caution against the things you're doing is *way* down in your post and could be missed by someone who is not reading every word carefully, which is pretty common.
A valid criticism accepted as valid.

Need not say more, I will keep experiments to myself or label them as such, and keep my substantive comments to the USDA guideline, which I have researched well.

In defense, I do think I am pretty clear on the dangers of food poisoning, you are quite correct to say I could easily be quoted out of context, or someone could not read the full post.

Last thing I want to do is encourage anyone to engage in irresponsible behavior. That is solely my territory.

Thank you for pointing out something I might not have noticed.



sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:24 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.