this post was submitted on 01 Jun 2025
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Showerthoughts
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A "Showerthought" is a simple term used to describe the thoughts that pop into your head while you're doing everyday things like taking a shower, driving, or just daydreaming. The most popular seem to be lighthearted clever little truths, hidden in daily life.
Here are some examples to inspire your own showerthoughts:
- Both “200” and “160” are 2 minutes in microwave math
- When you’re a kid, you don’t realize you’re also watching your mom and dad grow up.
- More dreams have been destroyed by alarm clocks than anything else
Rules
- All posts must be showerthoughts
- The entire showerthought must be in the title
- No politics
- If your topic is in a grey area, please phrase it to emphasize the fascinating aspects, not the dramatic aspects. You can do this by avoiding overly politicized terms such as "capitalism" and "communism". If you must make comparisons, you can say something is different without saying something is better/worse.
- A good place for politics is c/politicaldiscussion
- Posts must be original/unique
- Adhere to Lemmy's Code of Conduct and the TOS
If you made it this far, showerthoughts is accepting new mods. This community is generally tame so its not a lot of work, but having a few more mods would help reports get addressed a little sooner.
Whats it like to be a mod? Reports just show up as messages in your Lemmy inbox, and if a different mod has already addressed the report, the message goes away and you never worry about it.
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If your fridge is warmer than 40°F, it's not working properly. Commercially, prepared food is acceptable to use/sell for a week in the fridge before it has to be thrown out. Practically, this time is often longer, but a week is the safest bet.
My fridge literally has a setting for 6°C (42.8°F). I usually keep it at 4°C, which is still warmer than 40°F. I don't know anyone who keeps their fridge colder than that.
4°C is 39.2°F, which, at least in the imperial system, is less than 40. And yeah, different governments have different regulatory standards, this is very very very common. Certainly the difference between 40° & 43° is less crucial than the difference between 40° & 100° and of course all foods (and the bacteria involved in their spoilage) are different (some things are considered safe up to 45°F for instance), but you have to plan for the worst-case scenario to be safest. And as I've said elsewhere, this is the industry standard, which is naturally (in America at least) driven by fear of liability litigation more than science, so it's bound to be stricter than is perhaps normally necessary.