>put food in metal cup. >weld metal cup shut. >food magically doesn't spoil

>put food in metal cup
>weld metal cup shut
>food magically doesn't spoil

Tell me you guys don't believe this shit.

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  1. 2 months ago
    Anonymous

    >magically
    it eventually spoils, just very slowly

    • 2 months ago
      Anonymous

      Rate of spoilage depends heavily on the conditions the can is stored in, as well as what is stored within the can. Acidic foods will eat through the can for example, and wide variations in temperature can accelerate degradation of the food. Properly canned and stored food can last almost indefinitely.

      botulism can still happen

      Botulism is primarily a concern with home canning. Clostridium Botulinum is a bacteria that can only thrive in an anaerobic environment, such as within a sealed can, but will be killed as long as you heat the contents of the can sufficiently which is almost guaranteed with an industrial pressure cooker used in professional canning operations. Other precautions can be taken at home to ensure you don't have any risk of botulinum toxin forming, such as measuring the PH of your canned goods before sealing ensuring it is below 4.6 so clostridium botulinum and other bacteria cannot grow.

      • 2 months ago
        Anonymous

        are you even real?

        • 2 months ago
          Anonymous

          Don't mix my post up with all the other posts in the thread, or else it will just become another anonymous post. Which it is.

          • 2 months ago
            Anonymous
  2. 2 months ago
    Anonymous

    botulism can still happen

    • 2 months ago
      Anonymous

      >OMG MY FACE IS FREE OF WRINKLES HELP ME SATAN

    • 2 months ago
      Anonymous

      you're more likely to win the lottery than get botulism from canned food

  3. 2 months ago
    Anonymous

    Only the seam on the side of the can is welded. The top, and bottom are affixed with a double seam before pressure cooking. Cans used to be soldered shut on the side, often with lead, but once we noticed that this was making the boomers moronic we switched to welding, so most Gen X, Millenials, and Zoomers are safe from this avenue of lead exposure.

    • 2 months ago
      Anonymous

      that seal doesnt look very tight
      i can see gaps

  4. 2 months ago
    Anonymous

    >Submerge a cucumber in seawater
    >It turns into a pickle
    Bullshit

    • 2 months ago
      Anonymous

      where is this vinegar sea you speak of?

      • 2 months ago
        Anonymous

        On the Worlds Edge mountains.

      • 2 months ago
        Anonymous

        the vinegar sea is what we call your moms vegana

  5. 2 months ago
    Anonymous

    >this raw meat is perfectly safe to eat
    >but not that one
    >or that one
    >this one you can eat raw no problem though

    It's all horseshit.

    • 2 months ago
      Anonymous

      >fish is dangerous to eat raw
      >except sushi which is fine
      >no really bro trust me they did something to make it safe now pay them lots of money

      • 2 months ago
        Anonymous

        Flash freezing kills most parasites in fish that pose a risk for eating raw. That being said, I'm not a fan of sushi. I find it pretentious, and overrated.

        • 2 months ago
          Anonymous

          I eat sushi with cooked fish only. I don't know why more people don't do that. It eliminates the main concern most of them have. Smoked or baked salmon, smoked tuna, boiled or baned crab, etc. It's perfect. I really enjoy sushi and its taste.

      • 2 months ago
        Anonymous

        the japanese who invented sushi already had invincible immune systems from surviving multiple childhood illnesses, it's us moderns who have delicate tummies

      • 2 months ago
        Anonymous

        >Thinks sushi is served fresh out of the water with no treatment to kill parasites and other pathogens
        >Laughingbawds.tiff

  6. 2 months ago
    Anonymous

    >put egg in fire
    >egg explodes
    >put egg in water
    >put water in fire
    >egg cooks
    this always fricked with my head

    • 2 months ago
      Anonymous

      the heat of the water cooks the egg

      • 2 months ago
        Anonymous

        Why didn't the heat cook the egg? Why do you need to add water which usually makes things colder to make it hotter?

        • 2 months ago
          Anonymous

          the water is a medium used to transfer the heat from the fire to the egg, the fire on its own is too powerful for the egg

          • 2 months ago
            Anonymous

            fire is hotter than water

            So why didn't the fire cook the egg? The same amount of heat went into the egg. In fact, more heat would go in through convection than the mere surface area of the egg exposed to fire.

            • 2 months ago
              Anonymous

              Because the fire is way above the boiling point of water so the water inside the egg turns into steam. Only a tiny amount of steam is needed for the egg to explode and the egg doesn't have time to cook before that happens.

            • 2 months ago
              Anonymous

              you can bake an egg you just can't bake an egg at 1000 degrees

    • 2 months ago
      Anonymous

      fire is hotter than water

    • 2 months ago
      Anonymous

      Water can't get hotter than the temperature at which it shifts the state of matter + a couple degrees K/C, tops. (This does not take into account parts of the egg touching the metal vessel in which the water is heated.)

      This is how you can boil water in plasti containers in a fire as the water also limits and morons the temperature shift of the vessel it is contained in.

      You can read more about it if you study the concept of "enthalpy" (part of the broader subject of thermodynamics), and, more broadly, also, fluid dynamics. The wikipedia articles are so-so, but if you have access to a university library login you might be able to get access to Enrico Fermi's book on thermodynamics which contains really great portions on enthalpy and is not very difficult to consume with some other aides, even for beginners.

      • 2 months ago
        Anonymous

        **And still retain its state, it should be added, although maybe obvious.

    • 2 months ago
      Anonymous

      >>put water in fire

      • 2 months ago
        Anonymous
        • 2 months ago
          Anonymous

          i love this stupid image you posted. made me laugh. thanks. 🙂

  7. 2 months ago
    Anonymous

    >heat bread
    >its still made of the exact same materials
    >let it cool back down
    >it still tastes different

    • 2 months ago
      Anonymous

      >melted butter on something
      >wow its amazing
      >cold hard butter on something
      >meh its still good i guess

  8. 2 months ago
    Anonymous

    >if you heat milk once it turns into curds
    >if you heat it twice it turns into cheese

  9. 2 months ago
    Anonymous

    >sugar makes something prone to rot
    >putting lots of sugar in something preserves it

  10. 2 months ago
    Anonymous

    >claim that germs, bacteria and air exposure cause spoilage
    >germs and bacteria exist on everything
    >there is air in the can
    >lol guys the food won't spoil even tho there is air, germs and bacteria inside the can

  11. 2 months ago
    Anonymous

    >add no eggs and your cake falls apart
    >add an egg and your cake is thicker
    >add two eggs and your cake falls apart

  12. 2 months ago
    Anonymous

    everyone here is just pretending to be stupid for the lulz right?

    • 2 months ago
      Anonymous

      it just doesn't make any sense the more I think about it anon

      there would be air inside the fricking can

      do they remove all the bacteria somehow before they seal these millions of mass produced cans?

      • 2 months ago
        Anonymous

        If I locked you in a tiny room with no way for air to get in or out, how long would you survive in there?

        • 2 months ago
          Anonymous

          Me? Not very long. But I'd assume my body would still decompose and rot.

          Because it's full of bacteria.

      • 2 months ago
        Anonymous

        >do they remove all the bacteria somehow before they seal these millions of mass produced cans?
        They kill the bacteria after sealing the can by heating to very high temperatures. This process is known as "canning."

    • 2 months ago
      Anonymous

      Wait, there are lulz?
      What are lulz?
      What can i do with lulz?

      I once knew a girl(22) who thought that flies just came from trash.
      No really...She was a high school graduate who believed in spontaneous generation...somehow.

  13. 2 months ago
    Anonymous

    >bag of yeast takes months to go off
    >add it to a cake and it activates within hours

  14. 2 months ago
    Anonymous

    >put food in the ground
    >it grows into more food
    >put that food in the ground
    >it turns into even more food

    I never bought it for a second.

  15. 2 months ago
    Anonymous

    >take egg
    >scramble it
    >poach it
    >fry it
    >it tastes different
    >its all the same egg

    • 2 months ago
      Anonymous

      >Take egg, add heat
      >it comes out dry and sticky

      >Take rice, add heat
      >Add egg to heated rice
      >The heat of the rice cooks the egg without drying it out

      • 2 months ago
        Anonymous

        fuwamoco's face cheeks sandwiching my erect penis

    • 2 months ago
      Anonymous

      >take clear egg substance
      >aggressively punch it with a spoon
      >it turns into a fluffy paste
      Scientists will pretend its not fricking magic

      • 2 months ago
        Anonymous

        You're a moron.
        No one uses spoon.
        You use whisk or fork if sol. You're adding air

  16. 2 months ago
    Anonymous

    >add no salt to water
    >food is fine
    >add salt to water
    >food is more moist
    >add too much salt to water
    >food dries out

  17. 2 months ago
    Anonymous

    >use X heat for Y hours
    >food is fine
    >use 2x heat for 0.5y hours
    >food is burned
    >same amount of energy went in

  18. 2 months ago
    Anonymous

    Let's get it out onto a tray...
    >hissssssss
    Nice!

    • 2 months ago
      Anonymous

      The fact that he is still alive has given me to motivation to attempt indian food

  19. 2 months ago
    Anonymous

    >swallow cherry tomato whole
    >comes out unrecognizable in poop
    >swallow peas and corn whole
    >comes out unchanged in poop
    ????

    • 2 months ago
      Anonymous

      akshually, its good question, does you stomach manage to break down tomato skin chemically, or it just gets crushed with pressure?

      • 2 months ago
        Anonymous

        Chemically

  20. 2 months ago
    Anonymous

    Did you know many of these canned foods have added dihydrogen monoxide? This stuff is present in alcohols and venom too. Stop ingesting dihydrogen monoxide. Aka kys.

  21. 2 months ago
    Anonymous

    You missed a step.

    >put food in metal cup
    >weld metal cup shut
    >heat can to pasteurize contents
    >food doesn't spoil

  22. 2 months ago
    Anonymous

    I don't get these weird moron-posts. Is OP a troll, or actually dumber than a bag of shit?

    • 2 months ago
      Anonymous

      Little of column A.
      Little of column B.

  23. 2 months ago
    Anonymous

    >i sure love eating this cow that was violently slaughtered
    >what the heckerino are you eating a dog?!
    cows are smarter than dogs you carnists are idiots

    • 2 months ago
      Anonymous

      Have you considered the fact that I know this, but I simply don’t care?

    • 2 months ago
      Anonymous

      I know this is bait, but
      >1
      Most people who aren't TV-brained morons don't care if you eat dog as long as its raised and slaughtered humanely.
      >2
      Slaughter of cows is quick and mostly painless. In factory farm abbatoirs its stressful as hell for the cow but thats a problem with factory farming, not slaughter.

      • 2 months ago
        Anonymous

        Hey, abbatoir tech here. Actually it's almost entirely stress free. The most stressful thing for the cows is that they are in a new environment, but if a raiser has transported them a few times they don't really care. We can tell when the animals are stressed.

        Stressed carcasses will retain higher PH, resulting in dark meat, which is basically impossible to sell. So we actually go out of our way to make it as stress free as possible for the animals. It is in our best interest to make it non stressful.

        Some groups are now beginning to return to dark meat loss sales though, they argue that financially it's worth it to take a hit to the value of the meat to process it more efficiently. There I would agree with you.

        • 2 months ago
          Anonymous

          Sincerely thank you! I wondered why my dad's buds meat tasted funky and was so dark.
          Any other knowledge to drop?

          • 2 months ago
            Anonymous

            Yeah do not use the CBP on your thigh unless you want a doctor to yell at you about how moronic you are.

            • 2 months ago
              Anonymous

              Black, very sincerely,
              what the frick are you talking about?

              • 2 months ago
                Anonymous

                [...]
                What the frick is CBP and why would it go on my thighs?

                Captive Bolt Pistol or what people usually call a cattle gun. It's the thing that kills the cow. Don't shoot your leg with it no matter how much people tell you to do so.

              • 2 months ago
                Anonymous

                Your poor leg!! :[
                Is there any lasting damage?

              • 2 months ago
                Anonymous

                Just a little chunk missing.

              • 2 months ago
                Anonymous

                >use bolt gun on my leg
                >doctor yells at me for being a moron
                What gives?

            • 2 months ago
              Anonymous

              Black, very sincerely,
              what the frick are you talking about?

              What the frick is CBP and why would it go on my thighs?

    • 2 months ago
      Anonymous

      I actually think its nigh time when promoted dogs to cattle status and started eating them. Dogs used to be useful household companions, helped to guard the house, hunt, herd livestock, but they dont do any of this shit anymore. Dogs are now just fashion items and baby replacements for antinatalist liberals, even worse so, we crossbreed dogs into tiny, barely functional ugly breeds like animal version of bonsai, its disgusting. Instead we should breed massive fricking cow-sized dogs for consumption.

    • 2 months ago
      Anonymous

      effetivamente non me ne frega un cazzo

  24. 2 months ago
    Anonymous

    >fry up a ribeye and eat it while piping hot
    >it's delicious and rich
    >put it in the fridge and eat as leftovers tomorrow
    >it tastes like dollar store meat

    • 2 months ago
      Anonymous

      >heat rice
      >tastes good
      >heat it again
      >poison somehow

  25. 2 months ago
    Anonymous

    >slaughter cow and eat its flesh
    >perfectly fine
    >take out dick and cum on cow
    >sent to jail

    • 2 months ago
      Anonymous

      >fricking cows

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