The sum of the files for deletion. I don't think any of the individual files are particularly large (mostly a "My Docs" backup, so docs, photos, music mostly). Bad luck, I guess.

Couldn't handle the 20GB or so I threw at it. It would crash when deleting files.

Yeah, I'm willing to accept that a one-size-fits-all recommendation is necessarily conservative—it's more frustration about not being able to find the source of the recommendation. The consumer-facing side of the USDA seems notorious for mixing science with "consumer expectations" without indicating which…

Since I can't find anything more recent than about 2009...good duplicate file finder? The few I've tried either crash when analyzing multiple-GB quantities or have half-baked selection options, making it difficult to delete/keep exactly the files I want to.

Well, for one, if 2 hours in the danger zone is ok, almost all bacterial growth models would suggest that you'd be able to get weeks of storage at refrigerator temperatures before reaching equivalent levels of growth.

What is up with you temperature-scale trolls? The first mention of temperature explicitly says Fahrenheit. Nevermind the fact that 125C tap water is nonsensical, this article actually has the scale there explicitly!

Doesn't ServSafe tell you to cook steaks to 145F and burgers to 155F? We all make compromises about safety when cooking...

lol we're quick on the draw 'round here!

I think the whole point of the post is that there is data that shows that the USDA's rule is overly conservative. If you can defrost something in 10 minutes, who cares if it's in the "danger zone" or in water during that time? If cooking meat sous vide at 125F is considered safe, then why not thawing it?

How hot are you talking? The enamel is fired much hotter than any home oven will reach, so I think you should be ok.

Go with nonstick unless you're using it for high-heat cooking. Cast iron shines when brown/searing meat or doing other tricks that use its large heat capacity (like making corn bread). If you're cooking over moderate heat, it's not worth the fuss IMO.

I assume you mean boards like Sani-Tuff. My impression is that they're heavy and prone to warping, especially in the dishwasher (can be fixed by heating flat in the oven, I think). Otherwise, not bad, though I don't know how they specifically compare to other materials. There are plenty of anecdotes out there on…

"Nothing can compare to [a cast iron pan in] the distribution of the heat..."

If I'm going to follow a rule that tells me to throw out food, I want it to be based on data. The 2 hours thing is a good rule.

Seconded. The time I pay attention to recommended use-by dates is when dealing with raw meat. Otherwise, looks good, smells good —> is good.

I think the bag is to increase the humidity. With cut stems and no roots, it's hard for them to drink up enough water to compensate for the water lost to transpiration in the very dry air of the fridge, and without the bag, they'll wilt. This is different from the cold damage that turns basil brown. It probably…

I've been resigned to the conclusion that it's impossible for a consumer to evaluate TVs b/c it's all-but-impossible to find a good demo environment/settings/source, and that even pro reviews are so dependent on the test material and display settings that they're hardly definitive. I usually just look for TVs that…

My rationale for not being too concerned about chunks of teflon is that teflon is a common surgical implant material. Maybe it makes sense to be concerned about the degradation products of overheated teflon, but solving that is easy by selecting the right cookware for the job—if you're regularly hitting the 425F+…

There is only one way to eat a bell pepper...

That belief is probably false: [www.webmd.com]