Don and Ben get down and dirty with shower habits, trips to Idaho and calendar best practices. They go in-depth on the science of handwashing, including temperatures and lathering styles including a creepy mechanical pigskin hand simulator. The show ends with a response to Roderick on the Line's question on keeping bacon fat on the stove and listener followup on home pasteurized eggs.Show notes so you can follow at home:Sun Valley, Idaho - WikipediaWhat is Glamping? | Glamping.comYellowstone Under Canvas | Glamping.comGood science is fucking hard: Handwashing sensation finds cool water as effective as hot water for removing germs | barfblogQuantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands | Journal of Food ProtectionFood Code > Food Code 2013Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditionsThe Inhibition of Fat Oxidation Processes By N. M. Emanuel, Yu. N. LyaskovskayaEp. 246: “Night Burrito” - Roderick on the Line - Merlin MannUnpack | Definition of Unpack by Merriam-WebsterWhat’s the Deal With Tuna Scrape? | Food Safety NewsHow to pasteurize eggs at home | Baking BitesHow (and Why) to Pasteurize Eggs With Your Sous Vide CookerAppendix A to Compliance GuidelinesFACT CHECK: Did a Tainted Buffet Cause a ‘Severe Diarrhea Incident’ at a Strip Club?
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