Risky or Not?

Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13
Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed
Parameters Determining Inoculated Pack Challenge Study
Why you should never use raw garlic for sous vide cooking
Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner
Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&

Dr. Don and Professor Ben talk about the risks of using the Hairy Bikers egg poaching method.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Hairy Fishnuts : r/BloomCounty
Hairy Bikers - Wikipedia

Dr. Don and Professor Ben talk about the risks from re-using chocolate from a chocolate fondue fountain.
Dr. Don - not risky 👍🏼 
Professor Ben - not risky 👍🏼
The (Great) Unwashed Definition & Meaning - Merriam-Webster
Dash Sauce Fountain : Target
Chocolate Fountain Operating Manual
Up to eleven - Wikipedia
69. Licking a Chocolate Statue — Risky or Not?

Dr. Don and Professor Ben talk about the risks of using smell to determine when a food is safely cooked.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Super Disco Breakin' (Remastered 2009) - YouTube
Global study of variability in olfactory sensitivity - PubMed
I can smell the moment food is done cooking : r/Cooking
High Fidelity (film) - Wikipedia

Dr. Don and Professor Ben talk about the risks from eating four year expired beef jerky from a safe at the bottom of the ocean.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Mystery over safe with beef jerky inside recovered from Shark Bay's ocean floor - ABC News