culinary.kemonine.info/public/notes/2022/12/safety/index.xml

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    <title>Safety on KemoNine&#39;s Culinary Notebook</title>
    <link>https://culinary.kemonine.info/notes/2022/12/safety/</link>
    <description>Recent content in Safety on KemoNine&#39;s Culinary Notebook</description>
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    <item>
      <title>Chili Pepper Notes</title>
      <link>https://culinary.kemonine.info/notes/2022/12/chili-pepper-notes/</link>
      <pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
      
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      <description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description>
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    <item>
      <title>Storing Jerky</title>
      <link>https://culinary.kemonine.info/notes/2022/12/storing-jerky/</link>
      <pubDate>Sat, 03 Dec 2022 00:00:00 +0000</pubDate>
      
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      <description>Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the jerky sweat in the container and encourage mold and bacterial growth.
Always remember:
If you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month. If you store in the fridge, you have four to six months to use it.</description>
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