A short podcast about everyday risks from germs
Loosey-Goosey Cured Bacon in the style of Salvador Dali
Dr. Don and Professor Ben talk about the risks of making bacon using Chris’s “loosey-goosey” method for adding nitrite.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
DALL·E 2022-12-02 10.27.08 - A box of salted butter, eggs and bacon sitting on the porch at night (this is not Nancy’s actual food)!
Dr. Don and Professor Ben talk about the risks posed by Nancy's box of salted butter, eggs and bacon left out for 12 hours at 62°F
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from eating pancetta bacon stored for 2 months at 36 °F.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks bringing frozen unrefrigerated peameal bacon across the Canada/US border by car.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of eating raw cured bacon.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of eating from an open turkey bacon package a few weeks after it's best by date.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of Michael Scott's bacon method.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from eating week old room temperature bacon.
Dr. Don - risky ☣️
Professor Ben - risky ☣️