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Food dropped in a crack... worried about bugs

I thought this was fairly typical in NYC apts, as in you take what you can get when it's rent-controlled... But I agree, it's not pretty. Oh well, I am moving out in 4 months.

Nov 10, 2013
evagram in General Topics

Food dropped in a crack... worried about bugs

Thanks for your responses, everybody. I am extra sensitive about this because I had a cockroach problem when I first moved in three years ago that I eventually got rid of over the course of 6 months by never leaving any food out and keeping everything super clean. (I also got a cat--not just to kill vermin, but she's been great!) Anyway, what I ended up doing just now was I unfolded a wire hanger, and with the hook, a flashlight, my head against the wall, was finally, laboriously able to fish out the squash!!

Below is a photo of the gap. It seems the wall slopes out as it gets closer to the floor, which is why there's a gap at the counter level. I'm definitely calling the landlord tomorrow to get them to foam it or put in an L-shaped cover, as some of you suggested.

Nov 10, 2013
evagram in General Topics

Food dropped in a crack... worried about bugs

Sorry, I should mention that I live in a rental in NYC. It is an old building and for three years I haven't dropped any food down there. This is the first time...

Nov 10, 2013
evagram in General Topics

Food dropped in a crack... worried about bugs

For some reason, in my kitchen, they installed the cabinets with a two-inch gap between the wall and where it ends. On the floor of the gap, they have tried to fill it with plaster, but did not get very far so it like just jagged edges. Anything small that falls in can never come out because it will be trapped into the spikes of the dried plaster.

Last Night I was cutting raw butternut squash into 1/2 inch cubes and one piece fell into that gap. I tried to get it out with a long stick but obviously just pushed it in further. I'm worried about cockroaches now or even maggots developing. What can I do to prevent this from happening??? Please help!!

Or, I'm also asking: what happens to a raw piece of butternut squash as it decomposes? will it rot and get disgusting or just dried up?

Nov 10, 2013
evagram in General Topics

raw garlic in no-knead bread

I know. I was kind of annoyed when she said I don't have that information and didn't even seem to know about botulism in raw garlic and oil. I had to explain it to her, then she was like, "oh well then you should throw it out to be safe." This is a 24/7 hotline supposedly staffed with pharmacists and nurses. I mean, she was really nice but not really helpful.

Dec 10, 2012
evagram in Home Cooking

raw garlic in no-knead bread

hmm that's good to know for future reference. thank you. whats acidic in the dough though? yeast?

Dec 09, 2012
evagram in Home Cooking

raw garlic in no-knead bread

well the raw garlic in the dough will ultimately be baked and therefore no longer raw... i love that intense taste of garlic!

Dec 09, 2012
evagram in Home Cooking

raw garlic in no-knead bread

Thanks for the info. Unfortunately, I already threw out the dough after calling NYC Poison Control Center, who told me they weren't sure about this and to be safe, I should not try to eat it. They gave me the number to the USDA or FDA but they are closed during weekends.

I did google "adding raw garlic to bread dough" but like I said, in those recipes, no one left the garlic in the dough for so long, or they add the garlic in towards the end only a couple hours before they bake it. My main concern is having the garlic in the bread dough for 12 hours.

I'm usually not such a wuss when it comes to stuff like this. If the worst thing to happen was just basic food poisoning (vomiting and diarrhea) I would have risked it since I have a pretty strong stomach. But I wasn't going to mess around with botulism!

Next time, I'm either going to cook the garlic first, or add it in raw towards the end of the dough rise.

Dec 09, 2012
evagram in Home Cooking

raw garlic in no-knead bread

I started a no-knead bread dough last night and added some fresh minced garlic and rosemary. It is now almost 12 hours so I'll be getting ready to bake it soon. But I'm just remembering something about how botulism can grow when raw garlic is left in oil at room temperature because it is not exposed to oxygen... So isn't that the same when I mixed it into my bread dough?

I've tried to google this. There is a recipe I found of adding raw garlic to no-knead bread, but that was a quick version with a lot more yeast, so the dough was not left out to rise for 12 hours. I'm now worried and not sure if I should throw my dough away. Or does baking the bread and garlic kill any presence of botulism?

Any insight would be appreciated. Thanks.

Dec 09, 2012
evagram in Home Cooking