I’ve heard it in person, can confirm satanic mating call. At first I was like “W… T… F… Am I in danger” but walked a bit more and actually saw it making the sounds.

Couldn’t tell you, but it would be more in Canadian football fields. ;)

If you’ve any other questions (this also goes for anyone else), tag me l, respond to this thread, or send me a DM. Happy to provide info on what I know. :)

And thanks for the C -> F conversion!

Good question!

The 2h/4h rule (also seen written as 2/4h rule, 2-hour/4-hour rule, etc.) is used for two things: cooling potentially hazardous foods, and potentially hazardous foods left out of temperature control.

Cooling: Foods are to be cooled from 60C to 20C within two hours, and from 20C to 4C within the following four hours. Of course most foods are cooked above 60C, which is the range where pathogenic bacteria don’t grow. You want to get food from 60C to 4C within the certain time frame, otherwise it just gives bacteria some good conditions to grow well (food, no other microbes to compete with, etc.). The range of 4C-60C is called the “temperature danger zone.” Foods should stay out of here as much as they can.

Food left out of temperature control is something else that many people are less stringent about, but it is also really important (think summer time bbq season). Potentially hazardous foods can be in and out of the fridge for a cumulative total of two hours (example: you take out a food item and put it back in after 5 minutes, now it has 115 minutes left. Do it again tomorrow, it now has 110 minutes, etc.). After the two hour mark up to four hours, you eat it or throw it out. Once it hits four hours, throw it. Someone used milk as good example. Milk in the fridge door goes off far faster than on a shelf. Foods on the BBQ cooked at noon should be eaten or thrown out by 4PM.

There are lots of other little details and exceptions, but this is what applies in the majority of cases. ;)

So maybe that’s where the house hippo originated.

Can second. White tails under the covers is a no-no.

At home, I just use soap, water and a scrubber. As an additional step, I also either wipe it down with an alcohol wipe if I have any laying around, or let it sit in freshly boiled water. I’m not crazy about doing this for everything except with undercooked or raw poultry.

At work, everyone is required by law to implement a sanitising step to ensure any residual harmful microbes are destroyed… but I’d never deter anyone at home from doing this ;) I suggest properly diluted bleach (100ppm, or as per label instructions, freshly made), or quaternary ammonium compound (“quat”, also diluted to either 200ppm or as per label). Otherwise, dishwasher.

Canadian living in Australia. Omnivore.

Kicker: Food technologist and health inspector. AMA.

Tl;dr: Doesn’t matter if it’s meat or veg. It goes in the fridge. Follow 2h/4h rule. Edit: Should specify certain veg are potentially hazardous as soon as you cut in to them, like leafy greens. All cooked or partially veg that should be treated like meat.

For work, I’m fairly strict in businesses because the food can go anywhere once it’s in the hands on the customer, even in restaurants or at home. You can look at your dine in customers and they all look healthy, but what if they’re not, or where do the leftovers go? Do they take it home after date night to share some with little Bobby or Grandma Jane? In business, you do what you can to keep the food as “clean” as you can.

At home and in food businesses, handwashing is ALWAYS a problem. Food handlers are always touching their faces, phones, hip towel they’ve had on all day, touching a towel they use used to wipe their hands after only rinsing hands in water in the sink, and then touching lettuce for a salad. So even at home, you can cook things to keep bacteria, but is the scoop, container, and your hands clean? Dust, pollen, flies, hairs, etc also carry microbes, and if any of them fall in to food after its been cooked, the bacteria can grow.

It also depends on the type of bacteria, too. Salmonella can infect at an extremely low dose, and Staphylococcus infects at very high doses.

I follow the 2h/4h rule for anything potentially hazardous. Of course, at home, I’m a bit more flexible, usually +/- 1h. If I make myself sick, alright, but there’s no way I’m going to make anyone else sick, so if I’m making food for others, I keep to the strict rules. I’m also generally more risk adverse because the thought of anything involuntary coming out either end makes me sick just thinking about it.

I think the amount of time a food stays out is cultural, and if you grew up with it, your gut will have gotten used to the levels of bacteria. Us westerners generally get sick drinking tap water in certain countries when the locals are fine. I used to live with a Japanese lady for a year, and she knew what I did for a living. She always left rice out all night and ate it the next day. One day, she came to me with it and said “does this smell weird?” and it was a definite yes from me. I’d never leave cooked rice out that long and feel comfortable eating it.

So yeah, Bacillus cereus or whatever bacteria present may not occur all the time, but it does happen. Imagine making large batches and serving to large numbers of unrelated people.

Another thing: Cool foods within 2h to a reasonable temperature (I say 40C is fine) before putting it in the the fridge uncovered. If you put hot food in the fridge, you run the risk of warming up the foods already in the fridge.

Wash your hands.

And use a thermometer. Make sure it’s clean before you use it.

Thanks for listening to my Ted Talk.

I have been on and off for the past 7 years due to moving overseas, but up until then, I’d been playing instruments since I was 8 (so over 20 years). Starred on clarinet, then flute, alto/tenor/baritone sax, some piano. Started to learn trombone, but I graduated so no longer had access.

I’ve always loved playing jazz and just general big band music. Pink Panther has always been a fun one to play. One of my friends here is in a band (vocals, drums, guitar, bass) and keeps hassling me to get a saxophone so I can guest gig and play “Careless Whisper.” lol.

Since moving, I’ve missed my saxophone dearly, but it’s expensive to ship and expensive to buy. I currently have a kalimba and low Irish whistle. They’ve been in the box for a few months due to moving houses. Seeing all of these posts make me want to break them out again.

Not sure about the Hume since I haven’t driven it in years, but I regularly do the Western Highway, and WOW the fully loaded B-doubles are aggressive af. You could be going 20kmh about the limit and they’re still riding your ass. The only time they slow down is in the towns. There are way too many deaths on that highway.

I have been pretty lucky with the roos not jumping out in front of me, but I’ve had birds and emus. They are not fun.

I apologise a lot, and I LOVE poutine.

I also ski, snowboard, and play hockey.

Guilty. Sorry.

I just respond with “Living the dream” and they can guess what I mean.

Sure am. I listen to a lot of different genres and it really depends on my mood and the sound of the song. I can’t pinpoint any specific type of music, even my partner is confused. Now I’ve just been listening to 80s and 90s Elton John, Shania Twain, etc for nostalgia… But I’ll listen to pop, rock, metal, heavy metal, Irish trad, folk, calm instrumental music, occasional j-pop, jazz,…

I used to play saxophone, clarinet and flute for years, but then I moved to Australia and I didn’t bring any of them with me. They’re expensive here, too, so I can’t bring myself to buy another…

Though now I have an Irish low whistle, I haven’t had a chance to really get in to it because of changing jobs, moving houses, etc etc. The lack of buttons is challenging.

I admit, though, I have a longing to just get back in to a community band again just to be surrounded by music again.

Had to look it up. It actually looks quite similar. The Oodie is enclosed in the back and a pouch in the front.

I’m not sure if it’s just an Aussie and NZ thing, but houses here are built so poorly that winters are horrible. My house is colder inside than it is outside.

Oodies are next level. The label says 100% polyester. They’re way oversized and really soft inside and out but that’s what makes them so great and comfortable to lounge in. Pants optional because you can tuck your legs inside and curl up on the couch (I’m 175cm and can do this with room to spare). You start to feel the warmth as soon as you put it on.

Oodie > blanket because you can walk around in them and not worry about it falling off your shoulders and getting cold, and there’s no gaps anywhere like a blanket would have, like under your arms.

Sometimes they will have sales like BOGO half off, or end of year sales. Got one for my partner who was dubious, but was sold when he saw I got him one with Rick and Morty on it. He loves that he can stick his hands in the front pouch and keep his hands warm playing the Play Station. I can’t take it off him now.

The Oodie. I would only see them on people walking down the street or in shops, and advertised in FB, but wow, what a saver on heating bills.

I’m learning Irish. My schedule is crazy busy, but I do a lot of driving for work so I listen to Irish speaking lessons. I also do this only while I’m on the road because my Irish boyfriend has no idea I’m doing this so I can speak Irish on our wedding day.

I can say things like where I’ve been yesterday, where I am today, where I’ll be tomorrow, what are you doing, what were you doing, it was great craic, I don’t know, I’d like a pint of Guinness, please.

I’ll probably get made fun of for speaking the Ulster dialect (his family is all Dublin), but my favourite instructor that I’ve found is from Belfast and at least I’ll be able to speak it. ☘️

I’m the same. It’s been years since I bought one, so I just make my own to my own sweetness preference.

How about beaver tails / horse blankets / whale tails? With just plain ol’ cinnamon and sugar.

Or Nanaimo Bars! But I live in Australia now, so I guess it’s snags and Vegemite toasties.