A Show About Risk From Microorganisms (Mostly)
Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of using the Hairy Bikers egg poaching method.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from re-using chocolate from a chocolate fondue fountain.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of using smell to determine when a food is safely cooked.
Dr. Don - risky ☣️ Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from eating four year expired beef jerky from a safe at the bottom of the ocean.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from attending a pickle party.
Dr. Don - not risky 👍🏼 Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from snowcream.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from using a screen porch as a refrigerator in December in upstate New York.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from eggnog commercially sold in a plastic wine bottle.
Dr. Don - not risky 👍🏼 Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from a home automatic ice maker ice.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of consuming 40 year old dry aged coffee.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼