Dull Men's Club
An unofficial chapter of the popular Dull Men's Club.
1. Relevant commentary on your own dull life. Posts should be about your own dull, lived experience. This is our most important rule. Direct questions, random thoughts, comment baiting, advice seeking, many uses of "discuss" rarely comply with this rule.
2. Original, Fresh, Meaningful Content.
3. Avoid repetitive topics.
4. This is not a search engine or advice forum.
Use a search engine, a tradesperson, Reddit, friends, a specialist Facebook group, apps, Wikipedia, an AI chat, a reverse image search etc. to answer simple questions, identify objects or get advice. We accept very few questions, and they must be over topics much more difficult than what is easily discoverable with a search. Also see rule 1, “comment baiting”.
5. Keep it dull. If it puts us to sleep, it’s on the right track. Examples of likely not dull: jokes, gross stuff (including toes), politics, religion, royalty, illness or injury, killing things for fun, or promotional content. Feel free to post these elsewhere.
6. Not hate speech, sexism, or bullying No sexism, hate speech, degrading or excessively foul language, or other harmful language. No othering or dehumanizing of anyone or negativity towards any gender identity.
7. Proofread before posting. Use good grammar and punctuation. Avoid useless phrases. Some examples: - starting a post with "So" - starting a post with pointless phrases, like "I hope this is allowed" or “this is my first post” Only share good quality, cropped images. Do not share screenshots of images; share the original image.
8. All polls must have an "Africa, by Toto" option. Why? Because we hear the drums echoing tonight.
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Does garlic miso carry the same botulism risk that garlic preserved in oil has?
I'm not an expert, but I've read that if you're fermenting foods properly it's very hard to make yourself sick because the lactobacillus culture grows quickly enough to overpower any botulism that could try to colonize it. Just make sure there's not mold growing on top.
I don't believe that applies to food stored in oil, but I'm not sure.
Edit: I looked it up and miso is fermented by aspergillus oryzae, but the same principle would apply.
Yeah my understanding is from oil preserved garlic so Im curious about the risks. Sadly I no longer have a reddit account so I cannot ask the food science community there