Which is fine, but of the two methods, that's the 'dangerous' one. The food spends much more time at temperatures conducive to bacterial reproduction.

Also, any luck with you and the missus and the French Laundry?

Why is rice so susceptible to bacteria?

I have vague memories of someone telling me that bacteria lies 'dormant' in all rice grains waiting for lively fresh water, but I'd have thought that all that boiling water wasn't so comfortable for a sleeping microbe...

Please explain, so as to make me afeared of the rice.

Why is rice so susceptible to bacteria?

Why is rice so susceptible to bacteria?

but I'd have thought that all that boiling water wasn't so comfortable for a sleeping microbe...

Thermally adapted bacteria and archaea may live at temperatures in excess of 100 degrees C.

Not that it's not always bacteria that does you in, of course. Botulism isn't caused by the organism, it's caused by the toxins the organism releases, which isn't denatured by heat at all. It's important to prevent botulinum spores from reproducing because you can't do anything about the toxins once they're released.

Anyway, I've always let stuff rice dishes cool in their own time, then fridged them, then reheated them and never had any issues.

Are you back at work today?

Technically incorrect. The toxins will break down at application of about 125 deg C for about five minutes; of course, this is high enough that any food you cook this way will be utterly destroyed by the process. However, you can reach these temperatures in a pressurised autoclave, which is how canned hot dogs are preserved.

My butcher's generic "braising steak" looks lean. Like, as lean as sirloin. That's odd, right?

Ahh,, Clostridium botulinum, cause of many innappropriate bursts of shit in my pants during lectures.

I think so, I thought it was supposed to have a good amount of fat. Isn't it normally from the shoulder, which is some way away from the sirloin department?

Over the weekend I'm going to have a go at deboning a chicken, having found this video inspiring.

It's very annoying that your face is not listed as cunt.

Lacking in style and panache today, Z. Everything ok?

I deboned a duck a few weeks ago, as I was making Five spice crispy duck but the supermarket only had whole duck, which was half the price of two breasts normally. I cut myself in three places, the kitchen looked like a massacre had taken place, and I left a good amount of meat on the bones, but still got two breasts that were far bigger than I would have got from the tray packs. 12 hours later I was a father. Take care.

http://www.groupon.co.uk/deals/london/les-trois-garcons/828669?CID=UK_AFF_1047_10_1_1&utm_source=aff_1047&utm_medium=aff_10&utm_campaign=aff_1&utm_content=aff_1&nlp

?

Well, the doc might not be impressed but we finished the shanks tonight with goose fat roasted homegrown potatoes and some boiled veg and i still say it's a delicious, easy, cheap meal. must do again.

Ah; I mistook your silence as polite disregard.

Ah; I mistook your silence as polite disregard.

I usually do four hours at 140.

I don't own a slow cooker.

Or was it space that's an issue?