Before calling "bullshit" make sure you have the facts straight. You don't.
The coffee was 185, not 180. 180 was not "standard". And 180 is more than hot
enough to cause very serious burns.
On May 11, 11:22 pm, " email@example.com"
Wow since you are such a wealth of information why not explain to the
a valid reason for brewing and serving coffee at the same temperature
the rinse cycle in a commercial dishwasher must be set to in order to
the dishes are sterilized during the cleaning process...
Also, how long must a person NOT DRINK the coffee served to them at
before they can safely consume a beverage which is some 60 degrees
than home hot water heaters are set to prevent scalding injuries...
There is no reason to serve beverages that hot when the only reasoning
ever heard behind the temperature is "it preserves the flavoring of
Which company do you work for, McD's or Dunkin's ???
"Recommended" by whom ? The NIST lab, the FDA ? Oh, I think
that you are referring to the standards set by the restaurants...
Don't BUY coffee that far in advance... If you MUST do that, stop
your car somewhere safe and pour it from the disposable cup it
was served to you in and keep it in a thermally insulated travel
mug which will keep it warmer longer...
Not really... But then again scalding injuries to internal tissues
are something you are not able to see and not necessarily always
And it is better to be foolish than stupid... You are stupid
if you think that all coffee should be brewed and served
as hot as the water used in a commercial dishwasher just
so that some people who are rushing to get to work 100 miles
away from where they bought their coffee will still have a warm
drink when they arrive...
Instead of believing me (which you won't), why don't you do a simple web
search. You'll find 180F to 200F temperatures recommended. ...or would you
rather just remain ignorant?
Here's a starter:
"Water temperature is crucial to the proper extraction of flavor from
the ground coffee. The recommended brewing temperature of coffee is
93 °C (199.4 °F)."
Others have differing temperatures, but they're all hotter than your *stupid*
suggestion of 120F.
Are you always this stupid? (rhetorical question; we know the answer)
On Thu, 13 May 2010 22:34:05 -0500, " firstname.lastname@example.org"
Speaking of popcorn..........I found out this weekend that I was a
diabetic, which means I have to give up butter.
Popping popcorn in a paper bag works like a charm. No clean up, also
no flavor. A little lemon pepper helps a little :(
I am learning that if food tastes good, spit it out.
Well, "symtom free" is quite a stretch, but low carb will be better
for you. As a diabetic, you are also at high risk for heart attack and
stroke, among other things, so low fat is also highly desirable.
If you are very disiplined about what you eat, you may reduce your
need for medications, and dramatically slow progression of the
In fact, if you are still considered "pre-diabetic" you may be able to
avoid ever crossing the line into diabetes.
It takes a lot of education and disipline, though. A lot of people
passively just let doctors and meds do it all. That's invariably a bad
route to follow.
My step-dad was a type I diabetic his entire life. He had all sorts of
related problems as he got older such as bad eyes, wounds that wouldn't
heal, poor circulation, etc., but never once had an insulin issue and was
always trim. I remember when the Atkins Diet first came out in the 80s. My
dad laughed and said, "So, someone's finally figured out that a diabetic
diet keeps you thin!" I was a ballet dancer and no one could figure out how
I "stayed so thin" while eating steak and salad with bleu cheese dressing.
Umm...because that whole meal has less than 10 grams of carbs (most of it
from the veggies) while the baked potato with cottage cheese the low-fat
bunch ate has nearly 40 grams.
Again, type I, not Type II, which is not an actual disease (broken Pancreas)
but rather a lifestyle screwup. Those morons never get off the couch and
live on sugar.
My Step-Dad was born with a busted Pancreas. He learned, early on, that he
COULD NOT eat sugar/carbs, and never did so. He even served in the military
in WWII, and they KNEW he had diabetes! His skills were that valuable! I am
VERY happy that I learned to live on a "diabetic/low-carb" diet in my teen
years. If not, I would probably have been too fat to have been a dancer and
I would have been a "normal" blimpy "'mercan". I would rather die than claim
that moniker. Of course, that was all 25-35 years ago :)
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