Get a bowl you heathen
this post was submitted on 09 Sep 2024
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And dirty my only bowl with something that's already in a bowl like vessel that could be easily improved on to resolve the issue entirely?
No.
Plenty of dip correctly comes in wide containers. If people want to pour their salsa in/on to stuff, they can pay extra for tall jars with all this bowl money they apparently have.
It is not a single use container, you are contaminating the salsa.
If you don't want to dirty a bowl then pour the salsa ONTO the chip over the sink, like a real and proper NEET and sob in the corner over how bankrupt your life has become
Eating directly from the container will make it go moldy faster, even if you don't double-dip. It's more sanitary to pour it into a bowl unless you're gonna eat the whole thing.
Yeah and the salsa can get stuck on the inner walls after pouring, unable to be scraped with a nacho thanks to the narrow opening.
This actually already exists! though the flavor is 'agar'
But bonus: you can grow stuff on it that makes your dip taste funny and make you see god.
Those are my favorite kind of salsas.
Nope didn't work I just got killed of this disease that I had, and now I have to go back to work, zero out of 10
Or just pour the salsa in a bowl instead of eating it directly out of the packaging.
Why is it ok for hummus but not salsa?
If you can pour it, it's not hummus.
First off, that's subjective, secondly, it's irrelevant. I was talking about the shape of hummus containers vs salsa jars.
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(4 replies)
Finally, someone asking the important questions.
You should scoop the hummus into a separate bowl
You should freeze the hummus into little spheres and insert them into your anal cavity one by one and then shove one of those great big pretzel sticks up there
It's not ok for hummus either!?
HAVEN'T ANY OF YOU HEARD OF CROSS-CONTAMINATION!?
That's only an issue if you're contaminated. I try not to have raw meat or literal shit on my hands when I eat finger food.
Your own mouth is more of a contamination danger in room temperature shared food than anything else in the room.
You really have no idea how unique and hostile mouth bacteria cultures are. NO idea.
Not dangerous enough to give me any food-borne illness in more than 3 decades of double-dipping, I'll continue to take my unique and hostile chances.
There are cheap kits you can get online that already come lined with nutrients where you can do a swab and grow some bacterial colonies.
Try swabbing your teeth 20 mins after brushing them and see what kind of colony grows
Then make another one at 2 hours
at 5 hours.
Then just consider that when people eat, they almost never brush before and are often the furthest away from their last brushing as they could be.
Bonus: Do some swabs from places you normally consider dirty, like the underside of your trashcan lid, or your toilet seat, and MARVEL at how much faster, and more variegated your mouth cultures are.
I'm not joking, people who get even light grazes from the teeth of people they struggle with get ridiculously nasty infections, sometimes leading to amputation.
Again, they're not making me sick, it's gonna be ok. Like, yeah I've seen the whole kitchen swab vs bathroom swab, all it proves is that we need to worry more about the virulence of present bacteria than the quantity of them. It may seem dirtier in the kitchen, but I guarantee you that eating off a plate in the kitchen is much much much much safer than eating off the rim of the toilet bowl.
Um, no. I wasn't trying to illustrate the whole 'kitchen vs bathroom', I was giving you two other understandable comparison so you understand JUST HOW FUCKDAMN virulent that bacterial ecosystem you have in your mouth is.
If you HAD done the experiments, you would have likely seen the toilet swab as having 2 or 3 colonies and maybe a fungus, the kitchen would have been like 4 or 5 slowly spreading colonies.
In the same time the swab from your mouth will colonize the ENTIRE dish with 6-12 different colonies, and likely one or two fungi as well.
Mouth bacteria are REALLY on another level. Ask a biologist, they'll tell you.
Numerousness does not equal virulence, that was my point with the kitchen vs bathroom thing. Sure there's way more colonies in my mouth, but again, if they were so virulent that I should be petrified to the bone of double-dipping like you are, I would have gotten sick many times over from it. And I havent. In more than thirty years of doing it. So it must not be an issue.
Instead of maintaining your stubborn ignorance you could try even once doing your own research or asking a medical professional.
You could try actually reading what I say and responding to the points brought up appropriately instead of ignoring it all and giving yourself more worry-ulcers. As previously stated twice, I've done my own research, three decades of it, and the results are undeniable. Medical professionals have way more important things to worry about than me never getting sick from eating chips and dip.
Pretty clear proof your 'years of research' are asking people's opinions in bars doesn't compare to actual food safety knowledge.
It's pretty tragic how people take their gut feelings and incorrect assumptions as commonly held knowledge, it's kind of how we ran into the reproducibility crisis anyway.
Why don't you go look up cop procedures for when they get bitten handling people, that'll give you an idea how serious it is.
People have died from human teeth wounds, and its been long historically documented.
Why would I ask anyone's opinion? My research is all primary, no funding needed. I eat the chip with the dip and I continue living quite healthily. Then I do it again. 🤷 And we definitely don't have a reproducibility crisis, there's way too many peoplele as it is. I know how much microscopic shit there is in the world, I've run plenty of bacterial cultures in microbio labs and the like, I just choose not to live my life in abject terror, especially of the stuff that lives in and on me naturally. I bet I've double-dipped something on the majority of days I've been alive, that's thousands and thousands of occasions. And each occasion probably contains an average of at least 5 instances of double-dipping, usually much more. That's tens, maybe hundreds of thousands of instances. By the time I'm 40, I bet I'll have double-dipped over one million times. Nothing happens, including unnecessary dishwashing. Just don't eat rotten food or food with literal shit in it, you'll be fine.
Then your research is flawed and doesn't align with actual medical research.
You like to pretend you understand things, but it's really clear you don't.
So now I'm excising you from my internet experience forever. Rot in obscurity.
Oh no, I would have been so famous if not for you blocking me! Nooooooooooo!!1! 🙄🙄🙄
Salsa mixes after the fact, leading to a way higher risk of bacteria growth.
Full disclosure, I totally made that up, but it kinda makes sense to me 🤷♂️
Actual fun fact: Most brands of salsa have an acid content high enough to deter bacteria. Tostito's salsa varieties are NOT among them and cross contaminate ridiculously easily.
Relevant anecdote: So once I had to get my stomach pumped because of some cross-contaminated Tostito's hot salsa.
Gotta upvote that straight admission of rear end information
After what fact?
Factoid bundled into worldview . . . . . . . Confirmed
Pizzagate was real (y/n)?_
Several stores around me sell fresh varieties of salsa in those flat wide containers, essentially the same shape as I usually buy hummus in. You have to eat it within 5 or 6 days or it starts to go bad, but that is not a problem because you can eat right out of the container.
I've never seen a tall salsa. Only flat and wide
Feast your poor eyes :(
That is-...why?!
All of ours are no taller than this.
There might be tall ones for like tacos and stuff, I dunno.
They need to be taller to fit in the high fructose corn syrup duh
No they should be fatter from all the high fructose corn syrup. Just like me
Outside the US?
Who cares about the hinterlands?
Tostito's salsa sold in the chip aisle, on those FUCKDAMN shirt catching shelf front cages.
Also Pace, when it is not sold in a squeeze bottle
The salsa I get is good for dipping, and I do like not dirtying a bowl if goal is a quick few chips between meals and not some big event. I think in a shorter, wider container it's because it's the type you buy already cooled, and it isn't jarred. Seems... fresher?
As long as the salsa isn't made in New York City.
Weird, around my area salsa is typically sold in a wide flat jar. I thought that was common all over.
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